Skip to main content

Featured

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...
Post a Comment
Read More...

Roasted Cauliflower

This is a deliciously simple recipe for cauliflower. Even people who don't like cauliflower will like this recipe.

 Leave out the cheese to make it vegan. You can sprinkle some nutritional yeast on top before serving. 


Roasted Cauliflower
Makes 6 side servings

Ingredients
  • 1 head cauliflower cut up
  • 5 cloves garlic, skin removed, smashed (not chopped)
  • 3 tbsp olive oil
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp granulated garlic
  • 2 tbsp grated parmesan cheese
Directions
  1. Preheat oven to 425F.
  2. Mix olive oil with spices and parmesan. Toss garlic and cauliflower in spice mixture and spread in a single layer on a glass baking dish or lined baking sheet.
  3. Bake for about 30 minutes or until golden.
Tips:
  • You can cover the dish if you want softer cauliflower. If you do, it'll be more of a steamed texture but still delicious.
Email Post

Comments

Post a Comment

Popular Posts