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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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Beefy Taco Macaroni

Hidden veggies inside! Yay!


Beefy Taco Macaroni
Makes 6 servings

Ingredients
  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2-inch pieces
  • 1 large onion, cut into 2-inch pieces
  • 8 ounces white mushrooms, chopped
  • 1/2 a red pepper, finely chopped
  • 1lb lean ground beef
  • 2 teaspoons dried thyme
  • 1 packet taco seasoning mix
  • 2 cups water
  • 1 14-ounce can reduced-sodium beef broth, divided
  • 8 ounces whole-wheat elbow noodles, (2 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley, or chives for garnish
Directions
  1. Run the garlic, carrots and onions through a food processor until finely minced. You can do the mushrooms too but I chopped mine by hand because I like them a bit chunkier.
  2. Over medium high heat, brown the meet in a large pot or pan for about 3 to 5 minutes or until cooked through. Stir in the veggie mix, mushrooms, peppers, thyme and taco seasoning. Cook for another 5 or so minutes until the vegetables start to soften.
  3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce. Bring it to a boil then reduce heat to medium. Cover and cook until the pasta is tender. Be sure to stir it once in awhile.
  4. Whisk the flour with the remaining 1/4 cup broth until smooth; stir into the hamburger mixture then add the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
  5. Taste it and add salt and pepper if needed. Sometimes the taco seasoning can be salty enough. Garnish with parsley.

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