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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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One Pot Pasta Alla Puttanesca (Vegan)

I'm playing catch-up here with all these pasta recipes. At this point, you may be thinking that I eat pasta every day. I don't!

 This one is pretty awesome, especially since it's a one pot meal. Shannon (yup.. it's vegan) suggested that we use whole wheat pasta since it thickens the sauce.

 Be sure any canned products you use come in BPA free cans. If you can find these items in glass jars that would be better.

One Pot Pasta Alla Puttanesca
Adapted from yup.. it's vegan!
Makes 4-6 servings

 Ingredients
12 oz whole wheat pasta
  • 2 oz sliced black olives (I used Kalamata - that's what I had)
  • 1 14-oz can artichoke hearts, rinsed, drained, and chopped
  • 3/4 cups cooked chickpeas
  • 2 tablespoons capers
  • 1/2 large onion, minced
  • 2 cloves garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  red pepper flakes (or to taste)
  • 1/2 teaspoon black pepper
  • salt if needed
  • 3 cups vegetable broth
Directions
  1. Place the pasta in a large pot.
  2. Add the rest of the ingredients, except the broth to the pot. Do not mix. The pasta is on the bottom for a reason.
  3. Pour the broth over everything. The pasta is on the bottom of the pot so it can soak up the broth. If you mix it, some of the pasta may not have enough liquid covering it to cook properly.
  4. Cover the pot and bring to a boil. Reduce to medium-low and place the lid on the pot. You can stir after a few minutes. Keep your eye on it so it doesn't run out of liquid. Cook for about 10 minutes or until the pasta is cooked through.
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Comments

  1. LeeJanuary 25, 2016 at 11:19 AM

    Oh man, this looks so good. I can't wait to try this with gluten-free pasta--printing it out and pinning it!

    ReplyDelete

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