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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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Greek Salad Dressing

One of my co-workers is Greek and she's very clever. She does something with her dressing that I never thought to do myself. She adds the liquid from the Kalamata olives. Isn't that brilliant? When you buy olives, ask for some of the juice. If you buy your olives in a jar, they already come with juice.

You can make your salad with or without lettuce and top it with tomatoes, cucumbers, red onion, feta and olives. Sometimes I see it with peppers too, but raw peppers are not my favourite. 

I make the dressing in those little 1oz plastic cups and take it to work. So this recipe is enough for 1 salad. You could multiply the ingredients to make however many servings you want.


Greek Salad Dressing
1 serving (good for about 2 cups of salad)

Ingredients
  • 2 tablespoons Kalamata olive liquid
  • 1 teaspoon white vinegar
  • 1 teaspoon olive oil (more if you like, but I prefer my dressing a bit sour)
  • 1/2 teaspoon dried Greek oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Directions.
  1. Place all ingredients in the cup and put the lid on. Shake it. Shake it again before you drizzle it on your salad.
  2. If you put this in the fridge, the oil will get clumpy. Either leave it out of the fridge until lunch time, or microwave the dressing for about 5 seconds before serving.
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