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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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Eggless Caesar Salad Dressing

I guess it's not really "eggless" since mayo is made with eggs, but you don't have add raw eggs to the recipe is what i'm saying here. If you used vegan mayo, then it would in face be eggless. 

Just be sure to taste the dressing before adding salt as the cheese and anchovies already have a good amount of salt in them. Adjust the amount of garlic to your tastes. Some people like more than others - one clove is enough for me.


Eggless Caesar Salad Dressing
Makes about 1 cup

Ingredients
  • 1 clove garlic
  • 3 tablespoons mayo
  • juice of 1 lemon
  • 3 anchovy fillets
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon of Dijon mustard (I used grainy)
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • salt (if needed, taste it first)
Directions
  1. In a food processor (I used my Magic Bullet), pulse garlic until it's minced.
  2. Add all other ingredients and blend until creamy. If you have an opening in your food processor, you can go ahead and stream the olive oil in after the other ingredients are blended like the professionals would do, but honestly, I just put everything in and it turned out just as well. I suppose a blender would work too.
  3. Serve over a salad or as a dip for pizza and wings.
Tip: Chances are you'll have extra anchovies. Store them in the fridge in an airtight container with the oil they come in. You can also buy anchovy paste. 1 tablespoon of paste should be good in this recipe.

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Comments

  1. TeesraApril 7, 2011 at 7:36 AM

    Thanks for creating such a wonderful blog on cooking!

    Worth trying all the recipes..

    ReplyDelete
  2. JenniferApril 7, 2011 at 11:35 AM

    It was nice of you to stop by! I hope you found something you like.

    ReplyDelete

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