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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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Spaghetti and Meatball Soup Recipe

Did you know that you can freeze your parmesan cheese rinds and use them in soups later? It's optional but it does add some extra flavour!

 This soup would be perfect with garlic bread!


 Spaghetti and Meatball Soup
Makes 2-4 servings

 Ingredients
  • 1/2 lb lean ground sirloin
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 tablespoons grated parmesan cheese
  • 3 cups low sodium chicken stock
  • 1 cup water
  • 1 teaspoon Italian seasoning blend
  • 1/4 cup tomato paste
  • 1 parmesan cheese rind
  • 1/3 cup broken spaghetti pieces
Directions
  1. In a large bowl, combine meat, onion, garlic, egg, Worcestershire sauce, ketchup, salt, pepper, oregano and parmesan cheese. It seems sticky at first but it'll get less sticky as you keep mixing. Form the meat into balls about the size of grapes. Set aside.
  2. In a nonstick pot, bring chicken stock and water to a boil. Reduce heat to medium and carefully drop all the meatballs into the boiling pot. Simmer for 2 minutes then add the rest of the ingredients, mixing well to distribute the tomato paste throughout the soup.
  3. Cover and simmer until spaghetti is cooked, about 7 minutes. Remove cheese rind before serving.
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Comments

  1. Dreams of cakesMarch 18, 2011 at 2:53 PM

    The soup looks very tasty!! I like the idea of making a soup with all these ingredients

    ReplyDelete
  2. JenniferMarch 18, 2011 at 3:45 PM

    It was yummy! But I just noticed a mistake. It should be 1/4 cup tomato paste, not 1/2. I just fixed it. Oops.

    ReplyDelete

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