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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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Rachael Ray's Double Baked Crazy-Crisp Oven Fries

Mine weren't too crispy but they still tasted good. I probably just didn't bake them long enough. 

I used granulated garlic and paprika as my seasonings.

Rachael Ray's Double Baked Crazy-Crisp Oven Fries 
Original Recipe from Rachael Ray.
Makes 6 servings

Ingredients
  • 6 medium starchy potatoes, peeled
  • Olive oil
  • Salt
  • Pepper
  • Herbs and spices of your choice
Directions
  1. Preheat oven to 400F.
  2. Arrange wire racks over two baking sheets.
  3. Cut the potatoes into 1/4" thick fries. According to Rachael, the thinner they are the crispier they'll be.
  4. In a large bowl, drizzle the fries with a bit of olive oil and give them a toss. Season with salt and pepper, then spread the fries in a single layer on the prepared baking sheets (racks).
  5. Bake for 30 minutes. Remove the fries and increase the oven to 425F. Transfer the fries to a bowl and toss with spices of choice then place back on the racks and bake for another 15-20 minutes or until crispy and brown.

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