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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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Dehydrated Bananas

In the past I've made apple chips, carrot chips and of course, potato chips. But what about banana chips? Normally they're fried but I didn't want to go there, so I thought I might be able to bake some.

Well, they turned out chewy instead of crispy but my kids absolutely LOVED them. I used about 5 small bananas which in the end was probably just a little over a cup of dehydrated bananas. I tried half tossed in lemon juice and half without but it didn't make a difference in the colour. Maybe if the bananas were less ripe they would have turned out less brown.

I ended up using the thinnest setting on my mandolin. It would take much longer to slice the bananas but whatever works for you. And look, only 1 ingredient!




Dehydrated Bananas

Ingredients
  • bananas
Directions
  1. Preheat the oven to 225F and line some baking sheets with parchment.
  2. Place the banana slices in a single layer. They can be touching but not overlapping. Bake them for about 1 1/2 hours or until no longer sticky. Let them cool on the parchment before you peel them off.
  3. Store in an airtight container. I'm not sure how long they'll keep since mine were gobbled up by the munchkins immediately.
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