Skip to main content

Featured

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
Post a Comment
Read More...

Bruschetta

I could eat bruschetta all day long! It's even good as a pizza topping. Bake a pizza with an olive oil and garlic base topped with a little cheese. I like to add the bruchetta after the pizza has cooked. 

Bruschetta
Makes 6 servings

Ingredients
  • 3 tomatoes, seeded & diced
  • 1/4 cup finely diced red onion
  • 1 clove garlic finely diced (or to taste)
  • 3 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • salt & pepper
  • 12 slices baguette (sliced on diagonal)
  • olive oil
Directions
  1. Mix everything together and set in the fridge for at least an hour before serving.
  2. Serve over slices of baguette that's been brushed with olive oil and toasted in the oven.
Email Post

Comments

Post a Comment

Popular Posts