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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

When I finish a wedge of parmesan cheese, I freeze the rind to use in soups later. I got that tip from The Food Network. If you don't have one just leave it out, but it does add a special flavour to the soup.

V Make it vegan by using vegetable broth and leaving out the cheese rind. Sprinkle on some nutritional yeast or homemade vegan croutons instead of goldfish or parmesan. 

 Vegetable Soup
Makes 6 servings

Ingredients
  • 1 clove garlic, minced
  • 2 celery stalks, chopped
  • 1 1/2 cups carrots, chopped
  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 1/4 cup dried whole wheat pasta (elbows)
  • Parmesan cheese rind (optional)
  • 1 can stewed tomatoes (about 1 or 1 1/2 cups)
  • 2 cups water
  • 4 cups low sodium chicken broth
  • 1 tbsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1/2 can beans of choice, rinsed & drained (about 1 cup)
  • 1/2 cup corn kernels
  • 1 tbsp tomato paste
  • black pepper
  • 1/2 cup fresh parsley, chopped
  • cheddar goldfish or fresh parmesan for garnish
Directions
  1. Saute garlic, onion, celery and carrot in olive oil until golden. Add pasta and continue to cook until it gets a bit toasted and brown.
  2. Add all other ingredients except parsley and garnishes.
  3. Simmer on medium heat until carrots are tender and pasta is cooked. Before serving, stir in parsley.
  4. Top with goldfish or other garnishes.

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