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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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Bulgar Salad with Fresh Tomatoes

I used bulgar because I was out of couscous but you could easily substitute one for the other. Adjust the red pepper paste to your tastes, or leave it out completely if you don't want your salad spicy.

Use veggie bouillon to veganize.


 Bulgar Salad with Fresh Tomatoes
Makes 4-6 servings

Ingredients
  • 1 cup tomato juice
  • 1 cup vegetable broth
  • 1 chicken flavoured bouillon cube
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 cup dry bulgar
  • Juice of 1 lemon
  • 1/2 teaspoon hot red pepper paste
  • 1 clove garlic, minced
  • 1 large tomato, seeded and diced
  • 2 tablespoons fresh chopped parsley
  • salt
  • pepper
Directions
  1. In a medium sized pot, bring tomato juice, broth, bouillon and 1 teaspoon olive oil to a simmer over high heat. Turn off the heat and stir in the bulgar or couscous. Put the lid on and leave it alone for 20 minutes then fluff with a fork.
  2. Transfer the bulgar to a bowl and (while it's still warm) gently toss in the rest of the ingredients including the other 1 tablespoon of oil with the fork. Cover and refrigerate until cooled and ready to serve.


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