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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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Pan-Fried Salmon II

Here's an easy week-night dinner recipe for you!

Salmon is our favourite fish and the one we make most often.

I recommend cutting your portions in half lengthwise or butterflying them to make them thinner - if they're too fat the outside may burn before the inside is cooked.

This is yet another recipe that I don't have measurements for, but I know you can do this anyway!


Pan-Fried Salmon II

Ingredients
  • salmon filet cut into portions
  • pink salt
  • pepper
  • plain or Italian seasoned breadcrumbs
  • all purpose flour
  • oil for cooking
  • lemon wedges for serving
Directions
  1. Prep your salmon by patting it dry with paper towel. Sprinkle it with salt and pepper on both sides.
  2. Combine breadcrumbs and flour with a fork - start with 1/2 cup of each. The amount you need depends on how much fish you're cooking.
  3. Heat a deep pot (to minimise splattering) over medium heat and put in some oil (I use olive or avocado) just to cover the bottom of the pot. The fish will release some oil as it cooks.
  4. Once the oil is hot, drop in a tiny sprinkle of flour to see if it starts sizzling. If it sizzles, add a few pieces of fish to the pot. Do not overcrowd - you can do this in batches.
  5. Cook for a few minutes on both sides until golden and cooked through. 
  6. Transfer the cooked pieces to a plate and cover with foil to keep warm if you have more than one batch. You should not need to add any more oil to the pan - there should still be enough for a second batch.
  7. I also like to put mine on a little rack (see picture above) so it doesn't get soggy on the bottom.
  8. Serve with rice and lemon wedges.




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