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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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Sushi Your Way

This here is my first attempt at a sushi recipe. It's not difficult to make, but that sushi rice sure is sticky.

 You can put anything you want inside, just be sure to slice everything into strips. You can also add slices of egg, tofu or seafood.

 When we order sushi, I usually get the one with avocado. My favourite used to be the spicy salmon rolls.

 I had about 1 1/2 cups of cooked rice and managed to get 3 rolls out of it.

 The only thing missing was the toasted sesame seeds. I'm definitely going to add some of those next time.

 I don't bother with wasabi and pickled ginger because we never eat it.

 If you're unsure about making your own sushi, watching a few videos on YouTube could be helpful.



Homemade Sushi
Makes 3 rolls 

 Ingredients
  • 3 sheets of raw seaweed
  • 1 1/2 cups cooked sushi rice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • sliced vegetables or filling of choice
  • tamari or soy sauce for dipping
  • wasabi and pickled ginger for garnish if desired
Directions

  1. Combine the vinegar with sugar and salt in a small pot over medium heat. You don't need to let this boil, just heat it enough to dissolve the sugar and salt.
  2. Gently stir the vinegar mixture into the cooked rice. You can use a fork for this. Allow to cool.
  3. Place your seaweed sheet on a bamboo mat or a towel lined with plastic wrap. Spread some of the rice over the sheet with your hands.
  4. You have 2 options now. Either add your vegetables to the centre of the rice topped sheet, or flip the sheet over so the rice is on the bottom, and then add your vegetables to the side with the seaweed.
  5. Now, you just roll it up, slice it, and refrigerate until you're ready to eat.


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