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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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Vegan Pasta with Brussels Sprouts and Greens

This was my lunch today. I used leftover steamed Brussels sprouts from yesterday's dinner. Super fast and delicious! You could probably add some chickpeas to this or squeeze a little lemon juice on top, which is what I meant to do, but forgot. 


 Vegan Pasta with Brussels Sprouts and Greens
Makes 1 big serving or 2 sides

 Ingredients
  • 1 teaspoon oil
  • 1 clove of garlic, minced
  • 1 pinch hot chilli flakes
  • 1 1/2 cups chopped greens (I used chard and kale)
  • 6 cherry tomatoes, halved
  • 6 Brussels sprouts, halved
  • 6 Kalamata olives, halved
  • 1 heaping tablespoon chopped sun-dried tomatoes (plump not dry)
  • 2 heaping tablespoons chopped roasted red peppers
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon Himalayan pink salt
  • 1 cup cooked pasta (I used brown rice linguine)
  • 1 teaspoon extra virgin olive oil
Directions
  1. In a medium pot, sauté the garlic and pepper flakes in avocado oil for 30 seconds.
  2. Add the greens, tomatoes and sprouts. Stir for a minute or two until the greens start to wilt.
  3. Stir in the rest of the ingredients except for the olive oil. Remove the pot from the heat and then stir in the olive oil. Serve warm.


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