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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 2

I decided to try another flour tortilla recipe today.

 I found this dough a little easier to work with than the first recipe I posted for Homemade Flour Tortillas. I don't know if 1 hour of resting is necessary - you may be able to get away with 15 minutes but I had phone calls to make so 1 hour wasn't a problem for me. These ones roll up really well without cracking and would be great for making wraps. 



Homemade Flour Tortillas 2 
Adapted from Allrecipes.com
Makes 12 (8") tortillas

Ingredients
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1/4 cup olive oil
Directions
  1. In a large bowl, combine flours and salt. Measure 3/4 cup boiling water in a measuring cup and add olive oil until the liquid reaches the 1 cup mark.
  2. Make a well in the centre of the flour mixture and add the liquid. Use your hands to combine until it forms a nice soft dough. It shouldn't be tough or sticky. Kneed for 2 minutes.
  3. Cut the dough in half, then in half again. Keep cutting the halves in half until you get 12 portions of dough. Roll the portions into balls and rest for about 1 hour.
  4. Use your hands to flatten the balls into rounds, then roll with the rolling pin to create 8" tortillas. They don't have to be perfect. Layer the tortillas with damp paper towels so they don't stick together.
  5. Preheat a nonstick pan for about 5 minutes over medium high heat. Place one tortilla in the hot pan for 30 seconds or until you start to see bubbles on top. Flip and cook for another 30 seconds or until light brown spots start to appear. Flip it again and cook for 20 seconds until brown spots appear on the other side. Remove to a plate and repeat the process for remaining tortillas. Use the same damp paper towel to separate the cooked tortillas.
  6. Use them immediately or store them in the fridge wrapped in plastic. I haven't tried freezing them but I think it would work out well.

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  1. AnonymousMay 20, 2012 at 10:04 AM

    I made the Cajun Shrimp Tacos with the Jicama Mango Salad for dinner. My crew wasn't sure about seafood tacos of any sort. I adapted the recipe and included scallops along with the shrimp and substituted the mango with nectarines. The whole dinner turned out great and everyone agreed that this was our new, best taco dinner. The ingredients were so fresh and totally added a great taste to all. Thanks so much for sharing the recipe.

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