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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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Slow Cooker (crock-pot) Pot Roast

This dish is very simple and quick to prepare. It's my favourite Slow Cooker recipe ever!


(sometimes I add potatoes)

Slow Cooker (crock-pot) Pot Roast
Makes 6-8 servings

Ingredients
  • 4-5 lb top sirloin roast (or whatever you like)
  • 1 teaspoon each garlic powder, paprika, dry oregano, salt & pepper
  • 1 can of mushrooms
  • 1 1/2 cups baby (or sliced) carrots
  • 1 small onion sliced
  • 1 packet of onion soup mix
  • 1 cup water
Directions
  1. Rub the roast with the spice mix then in a frying pan, brown your roast on all sides.
  2. Place into the slow cooker. Top with everything else
  3. Cook on low for 6-8 hours or until it falls apart.
  4. It will release plenty of juice to make your gravy out of.
Tip: I serve mine with the juices as they are, but if you want to make a gravy, transfer the juices to a pot and bring to a simmer on the stove. Add a tablespoon of flour to some cold water and stir it well to remove lumps, then add to the simmering pot and cook until it thickens. You may need more flour depending on the amount of juice you have in the pot.

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Comments

  1. AnonymousApril 10, 2011 at 12:31 PM

    I love this recipe.Its great with sweet potatoes too :)

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