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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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Vegan Spiced Cauliflower Soup

Soup season is upon us, and I love it!

Soup is so easy to make, and it's perfect to pack for lunch the next day. This is yet another recipe approved by my 8 year old. My 5 year old wouldn't even try it. She's not a soup person unless it's chicken noodle.

This soup is thick and creamy. Yum!



Above: I sprinkled a little paprika on top to make it look pretty.
Vegan Spiced Cauliflower Soup
Adapted from Produce on Parade
Makes 6-8 servings

Ingredients
  • 1 tablespoon coconut oil
  • 1 large onions, diced
  • 1 bay leaf
  • 1 ¼ teaspoons ground cumin
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • ½ teaspoon chipotle powder
  • ¼ teaspoon black pepper
  • pinch of crushed red pepper flakes
  • 4 garlic cloves, minced
  • 4 1/2 cups vegetable broth
  • 1 large head of cauliflower, roughly chopped
  • 1 medium potato, peeled and diced
  • 1 can of coconut milk (any 13-15oz can will do)
  • 1 tablespoon apple cider vinegar
  • fresh chopped dill
Directions
  1. In a large pot, sauté the onions with the bay leaf and all the spices in oil for 5 minutes, or until the onion becomes translucent.  Stir in the garlic and cook for another minute.
  2. Add the vegetable broth, cauliflower and potato to the pot and simmer on medium heat until the vegetables are tender, about 10-15 minutes.
  3. Remove the bay leaf and transfer the soup to a blender and blend until smooth. Return to the pot and stir in the coconut milk, vinegar and dill. Let the soup heat through on a low heat before serving.
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