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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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Apple, Mango, Kiwi Smoothie with Spinach

You can make smoothies out of whatever you find in your fruit bowl. This time I grabbed a kiwi and a mango. My 2 year old wanted an apple so I gave her half and put the other half in the smoothie. I added a handful of spinach as well. My 4 1/2 year old loved this one. It wasn't sweet and it wasn't sour, it was just right. It helps if your mango is sweet of course, and your apple should be a sweeter variety as well. If you want a sour smoothie, use a granny smith.



Apple, Mango, Kiwi Smoothie with Spinach
Makes 1 smoothie

Ingredients
  • 1/2 a medium apple (I left the skin on but removed the seeds)
  • 1 kiwi, peeled
  • 1/2 a medium mango, peeled
  • 1 handful of spinach
  • 1/2 cup almond milk (I'm still using that carton of coconut flavour)
Directions
  1. Place all the ingredients into the blender and puree until smooth. This was a thick smoothie, you could add a little more milk if you want it runnier.
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