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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 yo...
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Broccoliflower Soup with Wheat Berries and Lentils

Here's a hearty, creamy soup without the cream!


Broccoliflower Soup with Wheat Berries and Lentils

Makes 8 servings 

Ingredients 

§  1 cup cooked wheat berries

§  1 1/2 cup cooked lentils 

§  4 cups vegetable or chicken stock

§  1 teaspoon ground cumin

§  salt and pepper

§  2 cups each chopped cauliflower and broccoli

Directions 

1.    Cook wheat berries and lentils according to package directions, drain and set aside.

2.    Bring some stock to a boil then add cumin, salt and pepper. Add the chopped cauliflower and broccoli and simmer until they're soft. 

3.    Take 1/2 cup of the lentils and add to the pot.

4.    Puree the whole thing with a hand or regular blender in batches.

5.    Return soup to the pot and add the rest of the lentils and wheat berries. Bring it back up to a simmer for another minute. Serve hot.

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