Skip to main content

Featured

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...
Post a Comment
Read More...

Pineapple, Banana and Mango Smoothie with Spinach

This was my breakfast this morning. You can use fresh or frozen fruits when you're making smoothies. It all depends if you want a slushier texture or not.



Pineapple, Banana and Mango Smoothie with Spinach
 Makes 1 smoothie

Ingredients
  • 1/2 a banana
  • 1/2 a ripe mango
  • 1/2 cup fresh pineapple chunks
  • 1 handful of spinach
  • 2/3 cup almond milk (I used coconut flavoured)
Directions
  1. Put all the ingredients in the blender (or Magic Bullet) and let it go until it's smooth.
  2. Transfer to a glass and serve it cold.
Email Post

Comments

Post a Comment

Popular Posts