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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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Stovetop Mac & Cheese

Who doesn't love macaroni & cheese? You can make it so many different ways! I've even made vegan  mac & cheese in the past and it's also very delicious! The best thing about this recipe is that it's made in one pot. We will not be using any flour to thicken the sauce. It's magical.

 I don't measure anything when I make this, but it's so easy that you can't really mess it up. 

Edited April 10, 2020: I made this again today and put in a little extra effort to get some measurements for you. Recipe updated below.

 This recipe is creamy and if you use a good aged cheddar, it will be extra flavourful. You can also add other cheeses as long as they melt well.



Above: This is what the ratio of pasta to liquid should look like.

Above: Here's what it looks like almost ready to add cheese.

Above: A quick video so you can see how thick the liquid has become.

Above: You can transfer the whole thing to a baking dish, add breadcrumbs and cheese to the top and bake if you wish. 400F until golden and bubbly.

Stovetop Macaroni & Cheese
Makes 4 Servings

Ingredients
  • 3 cups pasta shape of choice
  • 2 cups milk of choice
  • 1 cup water
  • 2 tablespoons butter
  • Seasonings of choice (I use paprika and mustard powder)
  • 3 cups grated aged cheddar (not pre-grated from a bag)
  • 1/4 cup cream cheese (optional but recommended)
Directions
  1. Place your pasta into the bottom of a pot. 
  2. Cover the pasta with 2 parts milk and 1 part water until the pasta is just peeking out the top. Some shapes take longer to cook than others so you may need to add another cup or 2 of liquid during cooking. 
  3. Add butter and a sprinkle of your favourite seasonings (get creative).
  4. Simmer the pasta over medium heat until most of the liquid has evaporated and the pasta is as soft as you like it. The remaining liquid (a little less than 1") should be thickened slightly. if the liquid has thickened and the pasta is not cooked, this is where you could add more liquid 1/2 cup at a time. 
  5. Now, remove the pot from the heat and stir in cream cheese until it's completely melted into the pasta. Stir in the cheese. The final result should be a delicious and creamy pasta dish.



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