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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 you over-bake them. Allow to co
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Simple Pan-Fried Salmon

I guess you could say that salmon is my favourite fish. It's the one I cook most often. I've baked it, barbecued it, broiled it, fried it and steamed it. However you cook it, it's delicious. Here's an easy recipe for pan-fried salmon.


Simple Pan-Fried Salmon
Makes 6 servings

Ingredients
  • 6 4oz pieces boneless salmon fillet, skin removed
  • 1/2 cup white or whole wheat flour
  • salt and pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • olive oil for frying
  • lemon wedges
Directions
  1. Mix flour and spices. Lightly coat fish pieces in flour mixture dusting off any excess.
  2. Heat a nonstick pan over medium high heat. Fry in a little olive oil (just a few tablespoons) for about 4-5 minutes per side or until cooked through and flaky. Serve with lemon wedges.
Tips:
  • You could use any fish with this recipe, or substitute butter for the oil to change the flavour a bit.
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