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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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Meatballs

I always have meatballs in the freezer for mac and meatball emergencies. Meatballs are always a winner in my house for meals where I can't get my pre-schooler to eat anything else.

 The number of meatballs and cooking time depends on the size of your meatballs. I make this recipe and freeze them either raw or cooked.


 Meatballs
Makes 24 meatballs

Ingredients
  • 1lb lean ground beef
  • 1/4 cup Italian seasoned breadcrumbs
  • 1 egg
  • 1/4 cup chopped onion
  • 1/4 cup shredded cheddar
  • oregano, garlic powder, salt & pepper
Directions
  1. Mix all the ingredients together and shape into little meatballs.
  2. Bake at 400F for about 20 minutes or until cooked through. Turn them once during cooking to brown both sides.
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