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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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Cajun Shrimp Tacos with Jicama Mango Salad

This recipe for Cajun Shrimp Tacos with Jicama Mango Salad was so fresh and delicious! If you can, make your own homemade flour tortillas. There's just something special about them. 

Also, make sure you taste your mango before you add it to the salad. A yucky mango will ruin your whole taco. I'm speaking from experience. 

 I know the ingredient list is long, but other than a bit of chopping, this is really easy to put together. You could always save time by using store-bought tortillas.





Cajun Shrimp Tacos with Jicama Mango Salad
Sour cream and shrimp adapted from free-shrimp-recipes.com
Makes 8 Tacos

Ingredients
For the quick guacamole
  • 1 ripe avocado
  • juice of 1/2 a lime
  • pinch of salt
  • pinch of pepper
For the chili sour cream
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • pinch cayenne powder
For the jicama mango salad
  • 1 cup jicama, peeled and diced
  • 1 ripe (but not too soft) mango, peeled and diced
  • zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •  teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/3 cup sweet red bell pepper, seeded and diced
  • 1 large tomato, diced
For the Cajun shrimp filling
  • 1lb uncooked shrimp, peeled and deveined
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • pinch of red pepper flakes
  • pinch of cayenne
  • 2 tablespoons fresh parsley, chopped
Directions
  1. Wash watercress and set aside on a towel to dry.
  2. Mash avocado with lime juice, salt and pepper. Refrigerate until ready to use. If your avocado is small, use two.
  3. Mix our cream, chili powder and cayenne. Refrigerate until ready to use.
  4. Mix all ingredients for the jicama mango salad. Refrigerate until ready to use.
  5. Toss shrimp with oregano, chili powder, and paprika. Allow to marinate for 20 minutes.
  6. In a nonstick pan, heat olive oil on medium heat. Fry garlic, red pepper flakes, and cayenne in oil for a minute until garlic starts to turn golden. Stir in shrimp and cook for 6-10 minutes or just until shrimp is no longer pink. Don't over cook or it'll be chewy. Stir in fresh parsley.
  7. To assemble, warm tortillas in the oven or microwave for a short time just to soften them. Place some of the avocado mixture onto half of the tortilla followed by chili sour cream, watercress, shrimp and jicama mango salad. Fold the tortilla in half and enjoy!

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