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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 you over-bake them. Allow to co
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Meatloaf Cupcakes


Meatloaf Cupcakes
Makes 12 muffins

Ingredients
  • 2 slices bread
  • 3/4 cup milk
  • 2 lbs lean ground beef
  • 1 egg
  • 1/4 cup ketchup
  • 1 teaspoon each paprika, garlic powder and dried basil
  • 1 tablespoon dried oregano
  • 1/4 cup finely diced onion
  • 1/4 cup finely chopped parsley
  • 2 large potatoes
  • 2 tablespoons butter
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
  • beets or food colouring (optional)
Directions
  1. Preheat oven to 350F.
  2. Soak the bread slices in milk.
  3. In a bowl, add beef, egg, ketchup, spices, onion and parsley. Add soaked bread and mix it all up until well combined.
  4. Distribute the mixture among 12 muffin cups. No need to grease the muffin pan as the meat has enough oil in it already - it won't stick.
  5. Bake for about 25 minutes or until cooked through. Let cool slightly.
  6. Meanwhile, peel and roughly chop your potatoes. Boil just until softened, then drain.
  7. I didn't have any beets but I really wanted to use them as colouring. If you have a beet cut it up (it cooks faster) and boil it with your potatoes. Boil the beet separately if you don't want all of your cupcakes to be the same colour. You could also use food colouring or perhaps some pureed spinach to colour your mashed potatoes.
  8. Mash potatoes (and beets if using) with remaining ingredients.
  9. Remove cupcakes from tray and frost with mashed potatoes. If you want to get fancy, you can pipe it on. Sprinkle with various spices for decoration. Paprika and dill work well.
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