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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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Emelia's Mac and Meatballs with Cheesy Gravy


Emelia's Mac and Meatballs with Cheesy Gravy
Makes 1 serving

Ingredients
  • 1/2 cup cooked elbow macaroni
  • 5 meatballs
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tbs flour
  • 1/4 cup shredded cheddar
Directions
  1. In a small pot, boil the meatballs in the chicken broth until cooked (or reheated). Remove from broth.
  2. Bring the broth to a boil.
  3. Mix cold milk and flour until the lumps are out. Add to boiling stock and stir until thickened. 
  4. Remove from heat and stir in the cheese.
  5. Toss a few spoons of sauce with macaroni and meatballs.
  6. Store the rest of the sauce in the fridge for a day or two. Just heat it up with some more pasta and meatballs.
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