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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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Honey Fried Figs with Honey Cinnamon Yogurt

On the weekend I bought a box of figs. As it turns out, they're not as tasty as I'd hoped they would be. I had to find a way to make them more flavourful. Frying them in honey and butter is a delicious way to do that! You could also serve these figs with ice cream.



I used the good honey this time, not the one from the farm. This one tastes even better.



Honey Fried Figs with Honey Cinnamon Yogurt

Ingredients
  • 6 figs, cut in half
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1/3 cup plain yogurt
  • 1 teaspoon honey
  • 1/4 teaspoon ground cinnamon
Directions
  1. In a small nonstick pan, melt the butter and 1 tablespoon of honey over medium high heat. Once it starts bubbling, place the figs in the pan cut side down. Let them cook away for 3 or 4 minutes, swirling the pan a few times.
  2. In the meantime, mix the yogurt with remaining honey and cinnamon.
  3. Remove the figs from the pan and drizzle any remaining honey sauce over them. Serve with the yogurt. And don't forget to lick the plate!


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