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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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Vegetable Soup with Bacon

Fresh green peas or canned lima beans would be yummy in this soup.


 Vegetable Soup with Bacon
Makes 8 servings

Ingredients
  • 3 strips bacon, diced
  • 1 small onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 large potato, diced
  • 1 cup chick peas (garbanzo beans)
  • 1 tablespoon tomato paste
  • 8 cups chicken stock (approx., but I don't measure)
Directions
  1. Fry the bacon and onions in a large pot over medium heat just until browned.
  2. Add the veggies and beans and stir.
  3. Add enough chicken stock to come at least 2 inches over the veggies.
  4. Cover a simmer on medium until the veggies are tender.
  5. Stir in the tomato paste and simmer for 5 minutes more.
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