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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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Quick Garden Fresh Marinara

Summer's almost over and we picked what was left of the parsley and basil. There are still a few peppers and tomatoes that need to be picked but they were still all green. This marinara was super simple and took no time at all to prepare.

 I got about 2 cups of sauce out of this recipe.



Quick Garden Fresh Marinara
 6 servings (1/3 cup each)

 Ingredients
  • 1 tablespoon olive oil
  • 5 medium tomatoes
  • 1 medium sweet red pepper
  • 3 cloves garlic
  • 1 medium onion
  • 8-10 fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/3 cup tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cocoa powder
  • 1/2-1 teaspoon sugar
Directions
  1. Place the tomatoes in a blender or food processor and let it blend until smooth. Set aside.
  2. Now blend together the red pepper, garlic, onions, basil and parsley until smooth. Don't be alarmed if it looks a little green.
  3. Cook the pureed onion mixture in the oil over medium heat, for about 5 minutes. Stir in the pureed tomatoes and all the remaining ingredients and let it simmer over medium low for about 15 minutes or so.
  4. Whatever you don't use right away can be stored in the fridge.


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Comments

  1. UnknownSeptember 17, 2012 at 12:02 AM

    Wow, I can't help drooling. I just love the Quick Garden Fresh Marinara
    Well done!
    If you submitted your Quick Garden Fresh Marinara photos to http://www.foodporn.net , I'll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

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