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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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Meatballs 2

These meatballs freeze well either cooked or uncooked. We always have some in the freezer for Emergencies. Use them to top spaghetti or just eat them as a snack. 


Meatballs 2
Makes about 24 meatballs

Ingredients
  • 1 lb Lean ground beef
  • 1/2 medium onion, grated
  • 1/4 cup Italian seasoned breadcrumbs
  • 1 large egg
  • 4 tablespoons freshly grated Romano or Parmesan cheese
  • 2 tablespoons barbecue sauce
  • 1 tablespoon dried oregano
  • 2 tablespoons dried parsley
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • salt to taste
Directions
  1. Mix all ingredients together except for meat. Once all other ingredients are mixed, then mix in the meat just until combined.
  2. Roll into balls and place on a glass or parchment lined baking dish. 
  3. Bake in a preheated 350F oven about 25 minutes or until cooked through.
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