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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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Foil Wrapped Salmon on the Barbecue

This is one of our favourite ways to cook salmon during the warmer months. It's really juicy but somehow still has that special flavour that you can only get from the barbecue.


Foil Wrapped Salmon on the Barbecue
Makes 6 servings

Ingredients
  • 6 4oz pieces of salmon fillet
  • juice of 1 lemon
  • 1 tablespoon dried dill
  • 1/2 teaspoon crushed saffron threads
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon sliced
  • cooking spray
Directions
  1. Preheat your grill to medium while you prepare the fish.
  2. Cut 6 pieces of foil large enough to wrap the salmon pieces in. If using salmon with skin, place the fish skin side down on the foil. If using skinless salmon, spray the foil with cooking spray before placing the salmon on the foil (or use a small piece of parchment paper under the fish).
  3. Drizzle some lemon juice on top of each piece of fish. Mix dill, saffron, salt and pepper. Sprinkle spice mix over fish. Place a few slices of lemon on top of the fish then seal the top and edges of the foil very well.
  4. Place on the grill for about 20 minutes or until fish is flaky. You can open one packet to check. There's no need to flip the packets at any point during cooking. Just be sure to watch out for the hot steam when opening them.
  5. Serve with rice or salad.
Tips:
  • You can do this with a whole piece of salmon fillet for a different presentation. Just be sure to adjust the cooking time accordingly. It will really depend on the thickness of your fish.
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