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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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Black Bean and Mashed Potato Burgers

These are yummy! I had leftover potatoes and black beans, put them together and ended up with these burgers. I'll add corn and Tex Mex seasoning to change it up next time. 


Black Bean and Mashed Potato Burgers
Makes 3 patties

Ingredients
  • 1 1/2 cups leftover mashed potatoes (only potatoes - no milk or butter)
  • 1/2 cup shredded and squeezed zucchini
  • 1/2 cup shredded or diced onion
  • 1 cup cooked black beans 
  • 1/2 teaspoon each onion and garlic powder 
  • 1/2 teaspoon paprika
  • salt and pepper
  • 3 tablespoons nutritional yeast
  • 1/4 cup bread crumbs (I used gluten free)
  • avocado oil for cooking
Directions 
  1. Sauté the onion and zucchini in just a little oil (I used avocado), until golden. Allow to cool.
  2. Mash everything together well (just use your hands) and form into patties. 
  3. Fry in a touch of avocado oil, over medium low heat until golden on both sides.
  4. Serve as a burger or with salad.
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