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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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Chicken and Vegetable Soup with Barley


Chicken and Vegetable Soup with Barley
Makes 6-8 servings

Ingredients
  • 3 chicken legs with bones
  • water
  • 2 bay leaves
  • 1/2 tsp peppercorns
  • salt
  • 1 celery stalk chopped
  • 1 onion chopped
  • 1 large carrot chopped
  • 1/4 cup pearl barley
  • 1 cup diced potato or 1/2 cup dry spaghetti broken into small pieces
  • 1 cup frozen (or fresh) mixed veggies
  • 1 tablespoon tomato paste
  • lemon or lime wedges
Directions
  1. In a large pot add chicken, bay leaves, peppercorns, salt, celery, onion and carrot. Fill the pot to 1" from the top with water and simmer on medium-low for about 1 - 1 1/2 hours until chicken is tender and you have a flavourful chicken broth.
  2. Strain and return the broth to the pot. Bring to a simmer.
  3. When chicken is cool enough to handle, remove the meat from the bones and add back to the pot along with the rest of the ingredients (except tomato paste).
  4. Simmer again until the barley is cooked, then stir in tomato paste. Simmer for another 5 minutes and serve.
  5. It's good with a little lemon or lime juice squeezed into your bowl at the end.
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