Celery - Cucumber - Ginger - Pineapple

October 12, 2023

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...

This juice is good, but if you don't like celery, you probably won't like this juice. You can add the celery last, and taste it as you go along.

As you can see from the image below, the Hurom is a great juicer and leaves you with little pulp. The pulp that is left is very dry. This is such a huge difference from my last juicer, which was centrifugal. It left a very wet pulp, and the juice was grainy.

The Hurom does have a smaller chute, so you need to cut your fruit and veg to fit.

I stored this juice in smaller bottles so I could take it to work. It's also better this way so that you don't expose a large amount of juice to air, by opening and closing a bigger bottle.