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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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Asparagus and Tomato Salad with Berries and Melon

I found a really beautiful and refreshing summer salad over at O&CO. I didn't actually use their products to dress my salad, but it still turned out great!

 I didn't have cherry tomatoes so I chopped regular tomatoes, and I grilled my asparagus rather than boiling it. We were already grilling chicken so I figured what the heck, let's just throw the asparagus on the grill. If a bit of char bothers you, go ahead and boil yours.

 I didn't measure anything for this recipe, but I'll give you the estimates of what I think I put in. It's salad, it doesn't need to be perfectly measured.

 I don't need to tell you to wash your fruits and veggies, do I?



 Asparagus and Tomato Salad with Berries and Melon
Original Recipe by O&CO
Makes 6 servings

Ingredients
  • 2 medium tomatoes, diced (or cherry, cut in half)
  • 1/2 a small cantaloupe, diced
  • 1 1/2 cups sliced strawberries
  • 1/3 cup fresh raspberries
  • 10 asparagus spears, grilled (or boiled) and chopped
  • 2 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • salt
  • pepper
Directions
  1. Mix everything together in a bowl and keep refrigerated until ready to serve.


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Comments

  1. Shannon @VillageGirlBlogJune 8, 2013 at 10:02 AM

    Awesome way to use spring asparagus! Great combo.

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  2. The Weekend GourmetJune 8, 2013 at 10:06 AM

    What a fun combo of flavors...berries and asparagus aren't a combo I would think of, but I'm betting the sweetness and earthiness pair quite well!

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  3. Heather S-GJune 8, 2013 at 10:50 AM

    I think grilling the asparagus was the right choice- this looks stellar!

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  4. Liz That Skinny Chick Can BakeJune 8, 2013 at 11:22 AM

    Jenny, the addition of asparagus is a nice surprise...what a delicious combination of flavors~

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  5. TaraJune 8, 2013 at 12:41 PM

    Delicious, I would have never thought of putting the asparagus in there. Great idea!!

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  6. Lesa @ Edesias NotebookJune 8, 2013 at 4:49 PM

    Interesting combination of flavors! I love how you grilled the asparagus. Sounds much tastier than boiling!

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  7. UnknownJune 8, 2013 at 5:24 PM

    I totally love the addition of the asparagus tips in this salad.

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  8. Cindy's Recipes and WritingsJune 8, 2013 at 10:23 PM

    So pretty, Jenny!

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  9. Wimpy VegetarianJune 9, 2013 at 12:05 AM

    Love the addition of the melon and asparagus! It sounds sooo good!

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  10. UnknownJune 9, 2013 at 10:13 PM

    I agree with others, I would not have thought to add the asparagus to the salad. I bet it tastes really good though. I love fresh asparagus in most anything!

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  11. UnknownJune 10, 2013 at 8:49 AM

    Looks great! I was considering a salad with asparagus for my post this month and didn't go with it. Now I know I need to make a salad like this!

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