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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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Lemon Garlic Shrimp

Do you like shrimp? It thaws out pretty fast in water, and cooks up even faster. Here's a simple recipe for you.

 Sometimes I like to add paprika or a splash of white wine to this dish. 


Lemon Garlic Shrimp
Makes 2 servings

Ingredients
  • 2 teaspoon butter or olive oil
  • 2-4 cloves garlic, minced
  • 20-30 medium raw shrimp, peeled & deveined
  • 1/2 teaspoon garlic powder
  • salt
  • pepper
  • pinch of red pepper flakes
  • juice of 1/2 a lemon
  • 2 tablespoons chopped fresh parsley
Directions
  1. In a nonstick pan, fry the garlic in butter over medium high heat for 30-60 seconds.
  2. Add the spices and cook for another minute.
  3. Add the shrimp and cook until they're mostly pink and just slightly raw in the centre. Toss them occasionally.
  4. When the shrimp are almost done, add the lemon juice and parsley and continue to simmer until shrimp are just cooked through. Be careful not to overcook or the shrimp will be chewy. 
  5. Serve with rice.

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