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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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Maple Cinnamon Chickpeas

Chickpeas make a great little snack for humans, but dogs like them too. My dogs stuck their tongues in the bowl before I had the chance to really enjoy them. I only got a small handful. I was going to sit down with them and enjoy a nice movie, but it didn't happen. Never leave food unattended for even 3 seconds, when there are animals in the house.

 **Do not throw away your canned chickpea liquid (aka aquafaba). You'll want to use it to make chocolate chip cookies later!

Maple Cinnamon Chickpeas

 Ingredients
  • 1 15oz can of chickpeas (or 1 ½ cups cooked chickpeas is fine)
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon coconut oil
Directions
  1. Preheat the oven to 350F.
  2. First, drain, rinse and dry (with paper towel) your chickpeas.
  3. Spread the chickpeas onto parchment lined cookie sheets, so that they're in a single layer.
  4. Bake them for about 30 minutes, tossing them every now and then so they don't burn on one side. They should be almost crispy. Taste one.
  5. Combine the syrup, cinnamon and coconut oil in a bowl and toss the hot chickpeas in the mixture. The coconut oil will melt if it wasn't already melted.
  6. Place the chickpeas back on the baking sheets and cook for another 10 minutes or so, tossing them at least once.
  7. Let them cool a little before you eat them, and remember to hide them from the pets!

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