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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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Dairy Free Ranch Dressing

I'm not crazy about green salads unless they're smothered in a creamy dressing. Creamy dressing doesn't have to be unhealthy! It doesn't have to have any dairy in it either.

 You can adjust the amount of herbs and garlic to suit your tastes. I have also made this using parsley and dill. You could use chives or cilantro too. If you have a garden, let it inspire you.

 I use it on salad or as a sauce for other things like falafel.



Dairy Free Ranch Dressing
Makes up to 1 cup

 Ingredients
  • 1/2 cup soaked raw cashews, drained
  • 1/4 - 1/2 cup fresh filtered water*
  • 1/4 cup chopped fresh herbs (I used dill)
  • 1 teaspoon minced onion
  • 1/4 minced garlic (or more if you wish)
  • 1/4 teaspoon pink salt
  • 1-2 teaspoons apple cider vinegar**
Directions
  1. Place all ingredients in a blender and blend until the herbs are nicely incorporated into the dressing.
  2. Store in a glass jar for up to a week.
* Start with 1/4 cup of water, then, decide if you want it thinner after you blend it.

 ** I like to add 1 teaspoon of vinegar and then taste it after blending. I like things a bit more on the sour side, so I usually add a second teaspoon. 

 This recipe was inspired by Melissa over at My Whole Food Life.
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