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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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Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs

This was surprisingly tasty. It’s got green stuff in it, but the beet and pomegranate turn the juice VERY red.

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs
Makes 3-4 cups

 Ingredients
  • 1 large beet, peeled
  • 1 large lemon, peeled
  • 6 ribs of celery
  • 1/2 bunch of parsley
  • Handful of cilantro
  • 6 stems of kale
  • 1 large pomegranate, peeled
Directions
  1. Cut the ingredients to your desired size based on your juicer.
  2. For the pomegranate, I just peeled off the skin and then broke it into pieces that fit into my juicer.
  3. You can adjust the cilantro to your liking or just leave it out.  I also peeled my lemon but you don’t have to.
  4. Juice all ingredients and store in an airtight glass jar if you’re not going to consume it all at once.  It should be good for 72 hours if using a slow juicer, and best if you can fill the jar right to the top before closing.
  5. I use a Hurom juicer and got between 3-4 cups of juice.

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