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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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Crustless Quiche Muffins

Try using ham, Swiss cheese and frozen (thawed and squeezed) spinach. Mushrooms would be good, too! You can pretty much add anything you want!


Crustless Quiche Muffins
Makes 6 muffins

Ingredients
  • 3 large eggs
  • 3/4 cup 2% milk
  • 3 slices turkey bacon
  • 1/4 cup sliced onion
  • 1 diced red pepper
  • olive oil
  • 1/2 cup cooked broccoli pieces
  • 1/2 cup shredded sharp cheddar
  • salt
  • pepper
Directions
  1. Beat eggs with milk and set aside.
  2. Fry the bacon, onion and pepper in a touch of olive oil or butter until golden. Set aside and allow to cool.
  3. Mix all ingredients into the egg mixture and divide between 6 muffin cups that have been sprayed with cooking spray or rubbed with oil. I would skip the paper muffin cups on this one as the egg will probably stick to it.
  4. Bake at 350F for about 20 minutes or until toothpick comes out clean. Serve hot.
  5. Leftovers are also good reheated the next morning.
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