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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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Baked Zucchini Sticks

This is a great recipe. I think I may have added too much Italian seasoning - 1 teaspoon should be enough, I added 2. My kids were getting under my feet and eating too many nuts while I was trying to cook, so I didn't let the zucchini sit in the salt as long as I should have. I'm sure they would have been even crispier if I let them sit longer. Towards the end, I decided I might try the Shake n' Bake technique, so I put a whole bunch of sticks in the container, put the lid on and shook it. BAD idea. The coating gets all wet and doesn't stick properly. Take the time to do it right. Into the egg first, then roll them by hand into the breadcrumb mixture. Okay?


Baked Zucchini Sticks
Adapted from Moms Crazy Cooking

Ingredients
  • 2 zucchinis, cut into sticks
  • 1 tablespoon salt
  • 1 large egg, lightly beaten
  • 1 cup Panko
  • 1/3 cup grated Parmesan
  • 1 teaspoon Italian seasoning
Directions
  1. Sprinkle the cut zucchini with salt and let it sit in a strainer over a bowl to drain. This should take about an hour. I left mine for only half an hour and it wasn't enough.
  2. Rinse the zucchini with cold water then set onto paper towel to dry up a little. Blot the top with more paper towel.
  3. Preheat the oven to 425F and line a large baking sheet with parchment.
  4. Mix the Panko, Parmesan and Italian seasoning together.
  5. Dip the zucchini sticks into the egg (a few at a time), then coat with the breadcrumb mixture. Place onto the cookie sheet and repeat the dipping process until all the sticks are coated. Sprinkle any remaining breadcrumb mixture on top.
  6. Bake for 12 minutes, flip the zucchini, then bake for another 12 minutes until golden and crispy.


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