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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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New England Clam Chowder

My first attempt at clam chowder.

This soup is delicious and creamy.

You can't go wrong with bacon and potatoes! It doesn't get any better than this and I'll never eat the canned stuff again.


 New England Clam Chowder
Makes 4 servings

Ingredients
  • 8 oz of canned clams (save the juice)
  • 1 small onion chopped
  • 3 slices of bacon chopped
  • 1 tablespoon olive oil
  • 2 potatoes diced
  • 1 1/2 cups milk
  • 1 bay leaf
  • 1/2 teaspoon dry thyme
  • 3/4 cup heavy cream
  • 1 heaping teaspoon flour
  • salt & pepper
  • fresh or dry parsley for garnish
Directions
  1. In a non stick pot, brown onions & bacon in oil.
  2. Add potatoes and stir.
  3. Add the saved clam juice (however much is in the can), and the milk. Stir well.
  4. Simmer until the potatoes are tender, 10 minutes or so.
  5. Add the clams and cook for 10 more minutes.
  6. With a fork, beat the flour into the cream until the lumps are gone. Add some of the hot soup liquid to the cream and stir. Pour the flour mixture into the pot. It should thicken slightly but not too much.
  7. At the last minute remove the bay leaf and add the parsley. Serve hot!
Update: 1/28/2011 - Since I posted the recipe, I've tried something new with this soup and found that adding a small bottle (about 1 cup) of clam juice more to the soup makes it even better.  And what would an update be without another picture? 


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