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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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Panko Crusted Tilapia

WOW this was GOOD!

I bought this fish from Costco. I used some and froze the rest. I had 4 big pieces to use up tonight and I wanted something different, so I went Googling to see what I could find.

My kids ate this like it was their last meal. The loved it! Of course, by the time I fed the kids and got to eat mine (and take pictures), it was cold. I'm used to eating cold food. This is nothing new for me and I've learned to accept it!



Panko Crusted Tilapia
Adapted from tilapiarecipes.ca
Makes 4 servings

Ingredients
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup dried parsley flakes
  • 1/3 cup mustard (I used regular yellow, but you could use Dijon)
  • 1/3 cup mayonnaise
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 4 tilapia fillets
  • butter and oil for frying
Directions
  1. In a dish, combine bread crumbs and parsley flakes.
  2. In another dish, combine mustard, mayo and spices.
  3. Coat the fish with the mustard mixture then coat with the breadcrumbs.
  4. Heat a little butter and olive oil in a nonstick pan over medium high heat. I fried 2 pieces of fish at a time, but it'll depend on the size of your fish and the size of your pan. Cook the fish for about 4 minutes on one side then flip it (add more butter and oil if needed) and cook on the other side for another 4 minutes or until cooked through. It'll flake easily with a fork.
  5. Serve with rice and yogurt.

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