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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 you over-bake them. Allow to co

Pickle Tzatziki (Yogurt Dip)

Okay, I know this sounds strange but it's really delicious. The pickles add the perfect amount of sourness to the yogurt.


Pickle Tzatziki (Yogurt Dip)
Makes 4 servings (1/4 cup)

Ingredients
  • 1 cup plain Balkan style yogurt
  • 1 large dill pickle, grated
  • 1-2 cloves garlic chopped
Directions
  1. Mix this all together and there you have it. And you don't have to be pregnant to enjoy this. It tastes better than it sounds.

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