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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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Beef Stroganoff


Beef Stroganoff
Makes 6-8 servings

Ingredients
  • 1lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 teaspoon ground black pepper
  • 1 onion diced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef or chicken broth (low sodium)
  • 2 teaspoons prepared mustard
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1/2 cup sour cream or Balkan style yogurt
  • 1/4 cup red wine
  • salt
  • pepper
Directions
  1. In a large skillet over medium heat, brown the beef in olive oil then push off to one side.
  2. Add the pepper and onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.
  3. Stir the flour into the juices on the empty side of the pan.
  4. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. 
  5. Cover and simmer for 10 minutes.
  6. Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
  7. Heat briefly then salt and pepper to taste. Serve over egg noodles.
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