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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 you over-bake them. Allow to co
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Risotto Style Spaghetti

This is easy and delicious. It's spaghetti prepared in the same way you would make risotto. Rather than just boiling the pasta and adding sauce later, here you're cooking the flavour right into it.


Risotto Style Spaghetti 
Makes 4 servings

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, copped
  • 2 cloves garlic, crushed
  • 2 cups dry spaghetti, broken into pieces
  • 1 roasted red pepper, drained and chopped
  • 3 sun-dried tomatoes, drained and chopped
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • salt and pepper
  • 2 cups (or more) low sodium chicken stock, hot
  • parmesan cheese
Directions
  1. Fry onion and garlic in oil over medium high heat until golden. Stir in dry broken spaghetti and cook until it starts to brown. Just a few minutes.
  2. Stir in peppers, tomatoes and spices. Add chicken stock one ladle at a time until absorbed. Continue to add stock until pasta is cooked and creamy. Add salt and pepper to taste.
  3. Serve with a sprinkle of grated parmesan.
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Comments

  1. AnonymousMay 17, 2012 at 9:00 PM

    Thanks for posting. Will try this weekend.

    ReplyDelete

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