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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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Lentil Soup


V To make this vegan, leave out the bacon.

Lentil Soup
Makes 6-8 servings

Ingredients
  • 1 onion diced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 3 stips bacon diced
  • 1 teaspoon olive oil
  • 1 1/2 cups dry lentils
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dry dill
  • 1 tsp chili powder
  • salt & pepper to taste
  • 5 cups water
  • 1 19oz can diced canned tomatoes with juice
  • 1 cup chopped fresh parsley
  • Lemons
Directions
  1. Cook the vegetables and bacon in oil until they're tender.
  2. Stir in lentils to coat and stir in spices.
  3. Cover with water and simmer until the lentils are tender. If it seems too thick add more water.
  4. Add the can of tomatoes with their juices and stir.
  5. Add parsley and cook for another 5 or 10 minutes.
  6. Serve with a squeeze of lemon.
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