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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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Black Bean Soup

I adapted this recipe from The South Beach Diet Supercharged book.


Black Bean Soup
Makes 6 servings

Ingredients
  • 1 28oz can diced tomatoes
  • 1 19oz can black beans
  • 2 green onions (scallions), chopped
  • 2 cloves garlic, chopped
  • 1 celery stalk, diced
  • 1 cup chicken or veggie broth
  • 1 tsp cumin
  • salt & pepper
  • cayenne pepper (optional)
  • lime juice
Directions
  1. Sauté the garlic, celery & scallions in a pot until tender.
  2. Add all other ingredients except lime juice and simmer about 15 minutes over medium heat.
  3. Take half of the soup and blend it, then return to the pot. Simmer another 10 minutes and you're good to go. 
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