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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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Sour Pickled Cherries

Set these beauties on the table with your relish tray at your next party. They're really pretty and REALLY sour. You don't even need to remove the pits! Yum!


Sour Pickled Cherries

Ingredients
  • fresh sweet cherries, washed with stems removed
  • white vinegar
  • salt
Directions
  1. Fill a clean jar with cherries. Leave about 1/2" - 1" at the top of the jar.
  2. Fill the jar with enough white vinegar to cover the cherries. Add 1/2 teaspoon salt for each cup of cherries used. Put the lid on and swirl it around to dissolve the salt. Let it sit in the fridge for several weeks.
  3. I left mine for 3 months and they were perfect.
  4. Sprinkle with salt before serving.
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