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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 you over-bake them. Allow to co

Potato Soup

Here's a recipe for a creamy loaded potato soup. I love potatoes!



Potato Soup
Adapted from Family, Food and Fun
Makes 4-6 servings

Ingredients
  • 2 lbs potatoes, peeled and diced
  • 2 tablespoons chicken bouillon
  • water
  • 1/4 cup unsalted butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons all purpose flour
  • 1-2 cups 2% milk
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ cup parmesan cheese
  • cheddar cheese, green onions or chives and crispy bacon for garnish
Directions
  1. Place potatoes in a large pot and add water just to cover them. Add the bouillon and bring to a boil. Reduce to medium heat and simmer until the potatoes are tender, about 15-20 minutes.
  2. While the potatoes are cooking, melt the butter in a pan over medium heat, and add the onion, celery and garlic. Cook until tender.
  3. Add the flour and stir for 1 minute. Remove the pan from heat and set aside until the potatoes are cooked.
  4. Once the potatoes are cooked, add the cooked vegetables to the pot (do not drain potatoes) and then stir in 1 cup of milk, thyme and pepper. I then blended a few cups of the soup and returned it to the pot. Cook over low heat until heated through. Add Parmesan cheese and more milk if you need to thin it out a bit.
  5. Serve warm with shredded cheese, green onions, and bacon!
  6. I think this might also be nice with some corn and chili powder in it. Next time!
Tips:
  • Make it vegetarian by using vegetable bouillon and leaving out the bacon.

Comments

  1. I am so getting into soup for the fall. This one looks hearty and delicious.

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  2. Thanks so much for the sweet compliments!! Glad you liked the soup!! And I love your idea of adding chili powder and corn to it...I'll have to try that too!

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  3. Potato soup rocks! This sounds delicious.

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  4. This looks delicious! It's on my to do list to make dairy and gluten free, too!

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  5. Potato soups are so rich and decadently delicious - and are so perfect for this time of the year! Yours looks so creamy and scrumptious - I wish I could have a big bowl full of it right now!

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  6. Hi Jennifer,
    We just love Potato Soup and your recipe looks delicious, a great selection for the SRC!

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