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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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Roasted Red Pepper and Tomato Soup

The peppers are beautiful and in season here now, but you can always used canned tomatoes and a jar of roasted red peppers if that's what you've got on hand.


 Roasted Red Pepper and Tomato Soup
Makes 4 servings

 Ingredients
  • 3 red bell peppers
  • 2 plum tomatoes
  • 1/2 cup chopped red onion
  • 2 teaspoon olive oil
  • salt & pepper
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup chicken or veg stock
  • 1/4 cup heavy cream
  • 1/3 cup chopped fresh basil
  • 3/4 cup canned chickpeas (garbanzo), rinsed
  • sour cream
Directions
  1. Place peppers and tomatoes on the grill or under a broiler until skins turn black. Place in a bowl and cover with plastic for a few minutes. The skins should easily peel off. Remove stem and seeds from peppers.
  2. Chop 2 peppers and 2 tomatoes roughly. Chop the 3rd pepper finely and set aside in a separate bowl.
  3. In a nonstick pot, brown onions in olive oil over medium heat.
  4. Stir in salt, pepper and cinnamon.
  5. Add chopped peppers and tomatoes and cook for 2 minutes.
  6. Add stock and bring up to a simmer.
  7. Once the soup is simmer, transfer it to a blender and blend until smooth. You may also use a hand blender if you have one.
  8. Return the blended soup to the pot and bring back to a simmer over medium heat.
  9. Once simmering add chickpeas, heavy cream, basil and the reserved chopped pepper. 
  10. Serve hot with a dollop of sour cream.
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