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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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Breakfast Sausages (pork)

My toddler likes to eat sausages on the weekend, so I thought I'd try to make my own which where MUCH less oily than the store-bought/ restaurant ones. Below you'll find an easy and tasty recipe for homemade breakfast sausages.


Breakfast Sausages (pork)
Adapted from Allrecipes.com
Makes 12 sausages

Ingredients
  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon brown sugar
  • 2 pounds ground pork
Directions
  1. Mix sage, salt, pepper and brown sugar together in a bowl.
  2. Add the pork and mix well with your hands. Form into 12 logs or patties.
  3. In a large pan, fry the sausages over medium high heat for about 5 minutes per side, or until cooked through.
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