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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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Corn and Mushroom Risotto


Corn and Mushroom Risotto Makes 4 servings

 Ingredients
  • 3 cups low sodium chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 can mushrooms (or 8oz fresh chopped)
  • 1 can corn (or 3/4 cup fresh/frozen)
  • 1 cup arborio rice
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • fresh ground pepper
  • 10 fresh basil leaves, chopped
  • 2 tablespoons grated parmesan cheese
Directions
  1. In a pot, heat chicken broth and milk. Reduce heat to low and keep hot.
  2. In a large not-stick pot, heat butter and oil on medium high heat. Add onions (and if using fresh mushrooms add them too) and cook for about 5 minutes or until tender and golden.
  3. Add corn and rice and stir to coat with the oil. Add the oregano, garlic powder and pepper. Stir. Add a few ladles of the warm liquid to cover the rice. Stir frequently. When the liquid evaporates, keep adding liquid a ladle at a time until the rice is cooked and the liquid is absorbed. Use more chicken broth as needed.
  4. When the rice is tender, stir in fresh basil and parmesan.
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Comments

  1. Raquel @ Erecipe.comJune 8, 2011 at 10:25 PM

    wow looks delicious...I will try this with lots of garlic and cheese =)

    ReplyDelete

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