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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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Grilled Portobello and Vegetable Open-Faced Sandwich

Who said the grill is only for meat? This sandwich was really good and there was no meat involved here.

Portobello or portabella?

Cremini or crimini?

So confusing. I've always called the big ones portobello so I'm sticking with that =).

As it turns out, cremini mushrooms are just baby portobellos.


Grilled Portobello and Vegetable Open-Faced Sandwich
Makes 1 Serving

Ingredients
  • 1 big portobello mushroom
  • seasoning salt
  • 1/2 sweet red or green pepper
  • 9 cherry tomatoes
  • 1 teaspoon store-bought pesto
  • bread
Directions
  1. Heat the grill to high while you're getting your veggies ready.
  2. Sprinkle a little seasoning salt on your mushroom, remove the seeds from your pepper, and skewer your tomatoes.
  3. Now, grill your veggies for 10 minutes or however long it takes for them to get a bit charred and soft.
  4. Spread the pesto on your bread then top it with the grilled vegetables. So good! Add a medium corn on the cob for 2 points.
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