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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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Creamy Broccoli and Cauliflower Soup


Creamy Broccoli and Cauliflower Soup
Makes 4 servings

Ingredients
  • 1 cup broccoli cut up
  • 1 cup cauliflower cut up
  • 1 medium potato sliced
  • 3 cups chicken broth
  • salt
  • pepper
  • 1 tsp butter
  • 1 tsp flour
  • 1 cup milk
  • 1/2 cup shredded cheddar
Directions
  1. Add broccoli, cauliflower, potato, salt and pepper, and stock to a pot and boil until veggies are tender.
  2. Blend in a blender until smooth.
  3. In the same pot, mix butter and flour over medium heat just until it starts to brown.
  4. Return soup to the pot and bring to a simmer. It should thicken slightly.
  5. Add milk and bring back to a simmer.
  6. Remove from heat and stir in cheese until melted.
  7. Serve hot.
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