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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Simple Swiss Cheese and Cucumbers on Toast Breakfast

This is one of my favourite breakfasts. I usually make these using croissants, but it works just as well on healthier breads. The buttery flavour of the croissant really adds something special to this breakfast sandwich. Try it!


Simple Swiss Cheese and Cucumbers on Toast Breakfast
Makes 1 Serving

Ingredients
  • 1 slice of whole grain bread, toasted
  • 1/2-1 oz Swiss cheese, sliced
  • 6 cucumber slices
  • salt and pepper
Directions
  1. Place the cheese on your toast and layer the cucumber slices over it. Sprinkle with salt and pepper. And that's it. Simple yet delicious.
Tips: You could of course use 2 pieces of bread. If you really want to be bad, you could slather on a bit of butter. If you want to be extra bad, go ahead and use that flaky, buttery croissant.

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