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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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Homemade Flour Tortillas

These tortillas weren't at all like the flat ones you get in the store. These were puffier and very delicious.

 Use non-dairy milk to make these vegan.

Here they are rolled out. The thinner one on the left.

These are the thicker ones.

Homemade Flour Tortillas
Original Recipe from Acquired Taste
Makes 16 tortillas

Ingredients
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/2 cup All purpose Whole Wheat flour
  • 1 1/2 cup All purpose Unbleached flour
  • 4 teaspoons olive oil
  • 1 cup warm milk (30 seconds in microwave)
  • 1/2 cup warm water
 Directions
  1. Mix baking powder, salt and flours. Add oil and mix well. Add 1/4 cup of the warm water and see if it forms a ball. If not, add more water a little at a time to form a ball. It should be slightly sticky.
  2. Kneed on a floured surface for about 5 minutes then cover with a damp cloth and allow to rest for 15 minutes.
  3. Divide dough in half, then in half again. Continue dividing the pieces in half until you have 16 pieces. Roll each piece into a ball, then cover with a damp cloth and rest for 5 minutes.
  4. Roll each ball with a rolling pin to the desired thickness. Make them a little thicker for tacos and roll them as thin as you can if you want to try to roll something up in them.
  5. Get a nonstick pan really hot over medium heat. Place one tortilla at a time in the pan and cook for about 30-60 seconds or until the top starts to bubble. Flip and cook for another 30-60 seconds. They'll get a bit of colour on them. Remove from the an and wrap in foil to keep warm. Repeat with remaining dough.
  6. Fill with anything you like. May I suggest Cajun Shrimp Tacos with Jicama Mango Salad?
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