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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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Basil Pesto

This is good on pasta or as a spread on your sandwich. I love pesto but the prepared one from the store seems very oily. You can control that by making it yourself!


Basil Pesto
Makes about 1/2 cup (8 tablespoons)

Ingredients
  • 2 cups fresh basil leaves, washed
  • 3 tablespoons olive oil
  • 1 clove garlic
  • 3 tablespoons fresh grated Parmesan
  • 2 tablespoons walnuts (or other nut of choice)
  • squeeze of lemon juice
  • a few cracks of black pepper
Directions
  1. Put it all in a food processor and let it go until it's a chunky paste. The cheese is salty so I didn't add any extra.
Tips:
  • If it's too thick add a little more oil or a few drops of water. I think a traditional recipe calls for pine nuts so you could certainly substitute those for the walnuts. 
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