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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
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Beef Stew


Beef Stew
Makes 8 servings

Ingredients
  • 1 1/2lbs stewing beef, cubed
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 10 small potatoes, cut in half
  • 1 cup baby carrots
  • 1 cup mushrooms, cut in quarters
  • 5 cloves garlic
  • 1/2 tsp each dried rosemary & thyme
  • 1 tsp dried oregano
  • salt & pepper
  • 1/2 cup water
  • 1 heaping tablespoon flour
Directions
  1. Season the flour with a few pinches of salt and pepper, then toss the meat cubes in it. Shake off the extra flour and fry in olive oil in a nonstick pot or dutch oven over medium high heat until brown on all sides. Do this in batches of 3 or 4 so the pot doesn't cool down too much or the meat will boil instead of brown.
  2. Once the meat is browned, add the onion and fry for a few minutes until golden.
  3. Add all other ingredients and add enough water to cover the meat. Bring to a simmer on high heat then reduce to medium low and simmer about 1 1/2 hours until the meat is tender.
  4. Take 1/2 cup of water and stir in 1 tablespoon of flour until there are no lumps. Add to simmering stew and cook until thickened. If you like your stew thicker, add more flour.

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