Maple Pecan Cookie Bars

People often ask me if I became a veterinarian because I don’t like people.  Hahaha, I guess there’s some truth to that.  However, it’s the wrong career choice for those who don’t like talking to people.  With some exceptions, veterinarians are talking to clients all day long about such things as: their pets history, test results, cost estimates for a medical work-up or surgical procedure, medical advice, etc.  The list goes on and on and on.  I feel like people expect more from their vet than from their family doctor.  I feel like people expect to be able to call up their vet at any time of the work day to have a 30 minute conversation about their pet.  However, nobody would EVER expect this from a physician.

My point is only that in my field of work, one cannot avoid lots and lots and lots of client communication.  I just wish the animals could speak so their owners could just stop talking for once 🙂

I really didn’t want to become a human doctor because people can be GROSS.  I do rectal exams on dogs and cats all the time and it doesn’t gross me out.  However, the thought of doing a rectal exam on a person DOES gross me out (some people more so than others).  Same goes for doing a pelvic exam, oral exam, examining “warts”, etc.  Dog and cat vomit and feces really don’t bother me, but people…well that’s a different story.

Veterinary medicine is a very interesting field of work.  There is never a dull moment, partly due to the many strange things that cats and dogs will eat.  I love the story from one of my former surgery professors about a dog who ate underwear and had surgery to remove the obstruction.  We always save the foreign body after surgery because owners are usually very interested to see the object that they just spent thousands of dollars having removed from their pet.  In this case the underwear did NOT belong to the female owner of the dog and the male owner had some explaining to do!  This is a great story to tell at parties 😉

The main reason I became a veterinarian though is because I feel that animals deserve great medical care.  Contrary to popular belief, we don’t sit around “playing with puppies and kittens all day”.  However, one of the those appointments is certainly a good stress reliever 🙂

Baking is also a very good stress reliever.  These amazing cookie bars were soft and sweet and tasted like a pecan pie in a cookie. They were also very easy to make. Though the glaze was amazing they tasted great without it as well. It depends how sweet you like them 🙂

                         

Maple pecan cookie bars

Adapted slightly from: http://www.thekitchn.com/recipe-maple-pecan-blondies-recipes-from-the-kitchn-179863

Ingredients:

2 cups all-purpose flour
1 cup pecans, finely chopped
1 cup packed light brown sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled
1/2 cup pure maple syrup
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon maple extract

Maple Butter Glaze:
1/4 cup unsalted butter
1/2 cup pure maple syrup
1/4 cup light brown sugar

Heat the oven to 350°F. Grease a 9×13-inch baking dish with butter.

In a large bowl, whisk together the flour, chopped pecans, brown sugar, salt, and baking soda. In a separate bowl, whisk together the melted butter, maple syrup, eggs, and vanilla extract. Gradually add the dry ingredients to the wet and mix until just combined.

Spread the batter in the prepared pan. It will be quite thick and sticky. Bake for 18 to 20 minutes, or until the center is just barely cooked and set. The cookie bars should be very soft still.

While the blondies are baking, make the maple butter glaze: Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly.

Drizzle the warm glaze over the cooled bars.

 

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One Response to Maple Pecan Cookie Bars

  1. Hi Corrie,
    Great post on Maple pecan cookie bars! Please e-mail me at natdecants@nataliemaclean.com. It’s about wine of course 🙂
    Cheers,
    Natalie

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