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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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Marinated Steak Salad with Honey Mustard Dressing


Marinated Steak Salad with Honey Mustard Dressing
Makes 1 serving

Ingredients
  • 4 oz grilled steak
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • steak spice of choice
  • 2 cups lettuce, chopped
  • 1 tomato, chopped
  • 1/4 cup cucumber, chopped
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon prepared mustard (Dijon if you like)
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
Directions
  1. Marinate the steak in olive oil, balsamic vinegar, salt and pepper for at least 1 hour. Blot with paper towels to dry then sprinkle on your favourite steak spice blend.
  2. Grill the steak to desired doneness, cover and set aside for 10 minutes.
  3. Mix mayo, mustard, honey and lemon juice then toss with lettuce, tomatoes and cucumber. 
  4. Slice up your well rested steak and place it on top of your salad.
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