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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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Cilantro Lime Rice

Rice is not one of my favourite things in the world, however, this rice is delicious! I think the lime juice gives it a really refreshing flavour. 

You can cook your rice according to package directions and then add the teaspoon of oil, cilantro and lime, or, you can follow my recipe below. I imagine you could really use any rice or grain you want for this recipe. 

Cilantro Lime Rice
Inspired by Skinnytaste
Makes 4 servings

 Ingredients
  • 1 cup long grain white rice
  • water
  • 1 teaspoon pink salt
  • 2 teaspoons avocado oil
  • ¼ cup chopped fresh cilantro
  • ½ a lime, juiced
Directions
  1. If your rice is already cooked, simply toss it with 1 teaspoon of oil, cilantro and lime juice. You can serve this hot or cold.
  2. To make the rice, first rinse it until the water runs clear.
  3. Place the rice in a medium size pot with about 3 times the amount of water and the salt.
  4. Boil this on medium heat for about 10-20 minutes, or until the rice is cooked but still has a bite to it. It will depend on your rice. Some brands cook faster than others. Just bite a grain and see if you get a bit of a snap, but not too much.
  5. Drain and rinse the rice thoroughly in cold water.
  6. Add the rice back to the pot and cook it with the lid on for another 10-20 minutes until it's cooked through. The bite should be gone at this point, but the rice shouldn't be mushy.
  7. Fluff the rice with a fork. Add the other teaspoon of oil, cilantro and lime juice over the rice, and use a fork to mix. Fluff only, no spoons allowed.
  8. Done.
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