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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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Oven Fries

My kids could eat oven fries every day. They're so yummy! We love to use yellow potatoes, but white or red potatoes would also work.





Oven Fries

Ingredients
  • potatoes
  • olive oil
  • seasonings
Directions
  1. Cut some potatoes into fry shaped strips. 
  2. Soak them in cold water for at least 30 minutes. I have soaked them for a few days so I don't have to cut potatoes every day. Soaking makes a huge difference. The fries don't dry out inside like they sometimes do if you don't soak the potatoes first. 
  3. Dry the soaked potatoes thoroughly with paper towel or a clean kitchen towel. 
  4. Toss with a touch of and seasoning of choice. I like dried rosemary, garlic powder, onion powder, salt and pepper. 
  5. Bake in a preheated 425F oven until golden. Flip once during cooking, and be sure to use parchment so they don't stick. 
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