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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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Mashed Potato Pizza Crust / Tacos / Wraps

You guys! I joined a group on Facebook called WSLF. Everyone over there is making pizza crust out of potatoes, so I just had to try it. You won't believe how easy it is.

 You boil or steam some peeled potatoes, then, drain and mash them well. Add herbs and spices if you want. No milk or butter. Just potatoes. This is a great gluten free alternative to bread.


You can fold it or roll it up. Great for tacos and wraps!

Mashed Potato Pizza Crust / Tacos / Wraps
Recipe adapted from the WSLF group on Facebook
How much you get depends on how many potatoes you cook.

 Ingredients
  • steamed or boiled potatoes
  • herbs and spices of choice
Directions
  1. Steam or boil your potatoes until they are soft. Drain them and mash them very well. You can add some seasonings at this point if you wish.
  2. Preheat your oven to 425F, and line a baking sheet with parchment (so the potatoes don't stick).
  3. Spread your potatoes onto the sheet in any shape you want. I spread mine about 1/8" or so. I didn't measure. The thinner it is, the better the middle will cook.
  4. Bake for about 20 minutes, and then flip your crust. If the middle is cooked enough, this won't be difficult.
  5. Add your toppings, and bake again until the edges are golden and the veggies are cooked the way you like them. You can use any veggies you like. You can also use some tomato sauce or pesto for extra flavour.
  6. This folds well, so you can also use this recipe to make tacos or wraps! I stored the leftover mashed potatoes in the fridge, and used it the next day. You can whip up a batch of mash and use it all week.
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