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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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Fried Shrimp

I always keep frozen shrimp in the freezer for those nights when I forget to pull something out. They thaw quickly and take even less time to cook.

I bought some whole red chillies without any specific recipe in mind and I didn't really know how much heat they'd add to the dish. I found that adding 2 was pretty mild but I guess everyone has their own idea of what spicy is. You can substitute chili flakes or cayenne pepper if you really want to spice it up.



Fried Shrimp
2-4 servings

Ingredients
  • about 30 medium uncooked shrimp
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • salt
  • 2-3 dried red chillies
  • 1 teaspoon butter
  • 1 teaspoon olive oil
Directions
  1. Toss shrimp with paprika, granulated garlic, onion powder, black pepper and salt.
  2. Heat butter and oil over medium heat. Add dried chillies and cook for a minute.
  3. Add shrimp to the pan and stir. Continue cooking just for a few minutes per side until they turn pink.
  4. Serve with rice.
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