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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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Roasted Pumpkin Seeds

Don't throw away your Halloween pumpkin seeds. Eat them!

Roasted Pumpkin Seeds
Makes 8-10 servings

Ingredients
  • 2 1/2 cups fresh pumpkin seeds
  • 1 tablespoon unflavoured oil
  • 1 tablespoon melted butter
  • 2 tablespoons seasoning salt or regular salt
Directions
  1. Collect the seeds from the pumpkins that you're about to carve. Place the seeds (and any stringy stuff that's attached to them) in a giant bowl of cold water. Use your hands to separate the seeds from the strings. The seeds will float to the top. Scoop them out with a slotted spoon and rinse them in a strainer.
  2. Boil the seeds for about 20 minutes then strain and place on a large tray to dry over night. You could use cooling racks if you have the kind where the seeds won't fall through. DO NOT put them on paper towels. They WILL stick.
  3. The next day, preheat the oven to 300F and line a baking sheet or two with parchment.
  4. Toss the seeds with butter, oil and salt and spread in a single layer on the baking sheet lined with parchment. Bake for about 45 minutes or until the seeds are golden, tossing every 15 minutes.
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