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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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Grilled Cheese Sandwich with Salami

My favourite way to eat a grilled cheese is with salami on it.

 You may notice mine is a little thin - that's because I used 2 slices of Weight Watchers multigrain bread, but you can use any bread you like.

 



Grilled Cheese Sandwich with Salami
Makes 1 sandwich

Ingredients
  • 2 slices of bread
  • 30 grams of sharp cheddar cheese (3-4 thick slices from the block or 2 slices from the deli)
  • 2 slices of salami (I used Gypsy)
  • ketchup
Directions
  1. Heat a nonstick pan over medium heat.
  2. Place the sandwich cheese side down and cook for about 4 minutes or until golden and the cheese has started to melt. Flip it and cook the other side for another 4 minutes or until golden. Remove from pan and rest for a minute, then cut it in half.
  3. Serve with ketchup.

Tip: My mom uses processed cheese slices. They taste good when they get all melted but I still prefer the real cheddar. She also butters both sides of her sandwich before she fries it. Again, YUM, but a much greasier version. It's up to you. If you do decide to butter your bread, be sure to sprinkle on a little granulated garlic for that garlic bread flavour. Or how about switching things up and using ham and Swiss? Now I'm starting to drool. Don't be tempted to cook this on high. You'll burn the bread before the cheese has a chance to melt. Be patient.
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Comments

  1. Peter BlockSeptember 9, 2012 at 11:19 AM

    i want you to know that your blog came up when i googled cheeses to pair with salami when grilling. you can find my post later this week (after i create the sandwich) at www.chefpeterskitchen.blogspot.com

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