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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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Southwest Salad with Avocado Dressing

I remembered my mom making Rachael Ray's Green Ranch Dressing and thought if I could thin it out a bit more, it would work really well as a dressing for salad. Normally it's pretty thick and we use it as a dip or spread. You can add buttermilk to thin it out as much as you like. And if you really wanted to be bad, you could add some grated cheese to this recipe.


Southwest Salad with Avocado Dressing
Dressing adapted from Rachael Ray
Makes 1/2 cup

 Ingredients
For the Salad
  • 1 large head of lettuce, chopped
  • 2 ripe avocados, diced
  • 1/2 cup fresh or canned corn kernels
  • 3 medium tomatoes, diced
For the Dressing
  • 1 avocado, chopped
  • 1/2 cup sour cream
  • 2/3 cup buttermilk (or more)
  • 1 tablespoon Tex-Mex seasoning
  • 1 clove garlic
  • 2 tablespoons chopped scallion
  • 1 teaspoon hot sauce (or to taste)
  • juice of one lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Directions
  1. Place all the salad ingredients in a large bowl. Refrigerate. Easy right?
  2. Place all the dressing ingredients in the blender and let it go until everything is well combined and creamy. Add more buttermilk if needed. Refrigerate then toss the salad with the dressing just before serving.

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Comments

  1. Debra Gray-ElliottAugust 17, 2013 at 9:47 AM

    Yummy in my tummy! I can't wait to try this!

    ReplyDelete
  2. Lisa @ Whisk & CleaverAugust 17, 2013 at 10:50 AM

    I love making my own salad dressings, I love how you thinned this with buttermilk. Fun for a summer bbq!

    ReplyDelete
  3. UnknownAugust 17, 2013 at 11:05 AM

    I love Rachael Ray and I love a southwest twist to my salad. Yours looks fantastic.

    ReplyDelete
  4. Liz That Skinny Chick Can BakeAugust 17, 2013 at 4:19 PM

    I love everything in your salad! Plus the dressing sounds terrific!

    ReplyDelete
  5. fromcalculustocupcakesAugust 18, 2013 at 12:10 PM

    Your salad sounds delicious - especially the dressing!

    ReplyDelete
  6. LaneAugust 19, 2013 at 10:10 AM

    I have wanted to try making an avocado dressing. Sounds delicious!

    ReplyDelete
  7. Hezzi-DAugust 22, 2013 at 7:32 AM

    That salad dressing sounds amazing!

    ReplyDelete

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