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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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Nutella and Strawberry Smoothie with Spinach

I used Nutella in this smoothie and the flavour didn’t really come through. If you don’t care about calories, go ahead and add 2 tablespoons instead. I think that might do the trick. But next time I’ll probably just use cocoa. This smoothie was still delicious, just needed a little more chocolate!


Nutella and Strawberry Smoothie with Spinach
Makes 1 smoothie

Ingredients
  • 1 medium banana
  • 1 cup fresh strawberries
  • 1 heaping tablespoon Nutella
  • 1 handful fresh spinach
  • 1 cup almond milk (I used unsweetened)
Directions
  1. Place all ingredients into the blender and puree until smooth.
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