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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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Honey (or Maple Syrup) Glazed Salmon

This was super simple and I thought it was delicious. The glaze was too sweet for my husband but you could always leave it off if you have someone in your house that doesn't have a love for sweeter foods.


Honey (or Maple Syrup) Glazed Salmon
Original Recipe: Worlds Best (and easiest) Salmon
Makes 4 servings

INGREDIENTS
  • 12oz salmon, cut into 4 portions with skin removed
  • 1/4 cup honey (or maple syrup)
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
DIRECTIONS
  1. In a glass baking dish, whisk honey, soy sauce and garlic. Place salmon in the dish and coat both sides. Refrigerate for 1 hour, flipping salmon halfway through.
  2. Preheat oven to 350F. Cover the glass dish with foil and bake for about 25 minutes or until fish flakes easily with a fork.
  3. Remove salmon from dish and pour juices into a small pot. Simmer over medium high heat until reduced by half. Serve over the salmon.
Tips:
  • I baked the recipe covered as the original recipe suggested, but next time I'll bake it uncovered and see if the sauce thickens by itself without having to transfer to a pot.


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