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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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Mom's Meatballs

This is how my mom makes meatballs. They're simple and delicious.

You can freeze these for those nights when you're kids are giving you a hard time about dinner. The re-heat nicely in the microwave, or put them in a pot with some pasta sauce, gravy or barbecue sauce and simmer on medium until heated all the way through.


 Mom's Meatballs
Makes about 32 meatballs

Ingredients
  • 1 1/2 lbs lean ground beef
  • 3-4 tablespoons Maggi liquid seasoning
  • 1 slice bread soaked in warm water and squeezed
Directions
Mix all ingredients by hand until well combined.
Form into balls.
Fry on medium heat in a dry pan until cooked through.
Remove from pan and place on paper towel before serving or freezing.
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