Skip to main content

Featured

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...
Post a Comment
Read More...

Beef and Vegetable Stir-Fry

You could easily substitute other proteins for the beef or mix and match.


Beef and Vegetable Stir-Fry
Makes 6-8 servings

Ingredients
  • 1lb steak cut into thin slices
  • oil for frying
  • 4 cups mixed veggies of choice
  • 2 tbs hoisin sauce
  • 1 tbs soy sauce
  • 1 tsp chopped garlic
  • 1/2 tsp chopped fresh ginger
  • 1/2 cup chicken broth
  • 1 tsp honey
  • 1 tbs lime juice
  • chili paste or sauce as you like it
  • 1 tsp corn starch
Directions
  1. In a little oil, fry the beef on high heat just until it's almost done (still a little pink inside). Remove from the pan and set aside.
  2. Add the veggies and fry until almost cooked but still slightly crunchy.
  3. Mix all the sauce ingredients together then add to the pan. Stir until it thickens.
  4. Add the meat and cook just until it's no longer pink.
  5. Serve over noodles or rice.

Email Post

Comments

Post a Comment

Popular Posts