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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 (Beef) with Hidden Vegetables (great for kids!)

These are SO juicy and delicious and with hidden vegetables you can't go wrong!

Try to mince the vegetables finely so they have a chance to cook through.



Meatballs (Beef) with Hidden Vegetables
Makes about 25 meatballs

Ingredients
  • 1/2 cup minced sweet red pepper
  • 1/3 cup minced onion
  • 1/2 cup minced celery
  • 1 cup minced button mushrooms
  • 2 cloves of garlic, crushed
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons barbecue sauce (your favourite)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon dried oregano
  • 1 teaspoon dried tarragon, crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 lb lean ground beef
Directions
  1. In a large bowl, mix all ingredients together except beef. Once everything is mixed well, then mix in the beef. Use your hands. Really get in there. Mix for about 2 minutes. If you're like me and don't like beef under your nails, wear disposable gloves.
  2. Roll the mixture into balls about the size of ping pong balls. You can make them any size but you'll need to adjust the cooking time accordingly.
  3. Heat a large, deep, nonstick skillet over medium high heat. Add half the meatballs to the hot pan and cover with a vented lid. Cook for 3-5 minutes or until the bottom is brown. Turn the meatballs and put the lid back on. Cook another 3-5 minutes or until the meat is cooked through. Repeat with the other half of the meatballs. Place meatballs on a plate and cover with foil to keep them warm. Do not clean out the pan.
  4. Over medium high heat, add 2 tablespoons of water to the same pan and use a wooden spoon to scrape up all the brown bits. Simmer until most of the liquid has evaporated. Pour over the meatballs.
  5. Serve with spaghetti or a giant salad.
Tip: I like to put the lid on because it allows the meatballs to cook faster on the inside before the outside gets too dark. As you can see, some of mine did get a little dark. Those were my first half of the batch and the ones that cooked on one side before I decided to put the lid on.

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