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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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Colourful Veggie Rice Paper Rolls with Peanut Dipping Sauce - Recipe

Look at these colour vegetable rice paper rolls! Aren't they pretty? Everything in the rolls is optional. You can really put whatever you want in them. I was going to add some red bell pepper, but I didn't have one that day.



Colourful Veggie Rice Paper Rolls with Peanut Dipping Sauce - Recipe
Makes 6 Rolls

 Ingredients
For the Rolls
  • 6 sheets of rice paper
  • 6 pieces of lettuce or another leafy green
  • ½ an avocado
  • ½ a ripe but not mushy mango
  • 1 medium carrot
  • 1/3 cup shredded red cabbage
  • sprouts of choice (I used a spring mix and broccoli)
  • 1 inch piece of cucumber
  • 1 sheet of raw nori (cut into strips)
For the Sauce
  1. 2 tablespoons rice vinegar
  2. 2 tablespoons low sodium tamari or soy sauce
  3. 1 teaspoon peanut butter (natural with no additives)
  4. ¼ teaspoon minced red chili (hot sauce or chili flakes should also work)
  5. 1 clove of garlic, minced
Directions
  1. In a small bowl, mix all of the sauce ingredients together first and set it aside. You can double up if you wish.
  2. Soak your rice paper sheets one at a time in some warm water. They will become soft after a few seconds. Place the sheet on a large cutting board and spread it out.
  3. Place a lettuce leaf on top followed by the other filling ingredients. The lettuce is important so your other ingredients don't make your rice paper soggy. Fold over one of the long sides followed by the top and bottom. Then, roll towards the last open side. Repeat the process for the other 5 sheets.
  4. Serve with the sauce.
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