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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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Poached Pears with Raspberry Sauce

You can sweeten this recipe with honey or sugar if you want, but I like it just the way it is.

 Straining the sauce is optional but not necessary if you don't mind the raspberry seeds. If you want to get even fancier, remove the skin and poach the pears whole with the stem on. They'll look really pretty on the plate.

Poached Pears with Raspberry Sauce
Makes 6 servings

Ingredients
  • 3 medium pears
  • 1 cup orange juice
  • 1/2 cup water
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries
  • 6 tablespoons Cool Whip (regular)
Directions
  1. Peel the pears, then cut them in half and remove the core with a melon baller. Remove the stem with a knife.
  2. In a nonstick pot, combine the juice, water, cinnamon stick and vanilla and bring to a simmer over medium high heat. Add the pears and reduce the heat to medium. Simmer for about 15-20 minutes until pears are tender (stick a knife in them). Remove the pears with a slotted spoon and set aside. Remove and discard cinnamon stick.
  3. Add the frozen raspberries to the pot and continue to simmer until the sauce has reduced to a syrup. Add the pears back just to coat then transfer to serving plates. Top each pear with 1 tablespoon sauce and a dollop of Cool Whip.

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