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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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Pickled Red Onions

These pickled onions are super simple to make and taste so good on burgers, salads and whatever else you can imagine.

Above: Here's what they look like after a few days.

Above: Use a mandolin to make the slicing easier.



Above: Top up with vinegar.

You can use red or sweet onions for this.

Someone told me that if you add beet the colour will be more vibrant. I'll try next time!

 Add a clove or two of peeled garlic along with about 10 black peppercorns to the bottom of a glass jar.

 Fill the jar with thinly sliced onions.

 In a medium pot, bring some vinegar to a boil with pink salt and sugar. For 2 cups of vinegar I used 1/2 teaspoon of each, but you can adjust to your liking.

 Once it starts to boil remove from the heat and pour over the onions. If the jar isn't full just top it off with a little more vinegar. The amount of vinegar you need depends on the size of your jar.

 Refrigerate for at least a day. Longer is better.

 Put them on everything.
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