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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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Cumin Scented Couscous

Couscous has to be the easiest thing in the world to make. You can add all kinds of flavours to it to keep it interesting. Use veggie stock to make this vegan.


Cumin Scented Couscous
Makes 2 servings

Ingredients
  • 1/2 cup couscous
  • 1 cup chicken stock
  • 1/2 teaspoon ground cumin
  • salt
  • pepper
  • 1/2 teaspoon tomato paste
  • 1 teaspoon olive oil
  • 1 diced tomato
  • 1 teaspoon fresh chopped or dried parsley
  • 1 tablespoon lemon juice
Directions
  1. Bring chicken stock to a boil with cumin, salt, pepper and tomato paste. Remove from the heat then stir in couscous and cover. Let it sit for about 10 - 15 minutes then uncover and fluff with a fork.
  2. Gently stir in olive oil, tomato, parsley and lemon juice.
  3. I let it come to room temperature or even refrigerate it before serving. You can taste the flavours better when it's not hot.
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