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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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Mini Feta and Spinach Crustless Quiche Muffins

Here's an easy breakfast or brunch idea! I absolutely love quiche!





Mini Feta and Spinach Crustless Quiche Muffins
Makes 12 quiches

Ingredients
  • 1 teaspoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped mushrooms
  • 1 cup frozen, thawed and squeezed spinach
  • 1/2 cup crumbled feta
  • 4 large eggs
  • 1/2 cup 2% milk
  • salt
  • pepper
  • Greek seasoning blend
Directions
  1. In a frying pan, heat the olive oil over medium heat. Cook the mushrooms and onions in the oil for about 5 minutes or until they become golden. If the pan gets too dry, add a tiny splash of water. If you're not trying to lose weight, add butter!!!
  2. Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.
  3. In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).
  4. Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it'll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a tootpick. They're great for reheating. I haven't tried to freeze them.
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