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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

Simple Lamb Chops with Lemon

I need you to know - I don't like lamb. 

I'll cook it for my family but I can't bring myself to eat it. Every now and then I'll try to have a bite, but I just can't ... I've come to the conclusion that I will never develop a taste for lamb. My family liked this recipe though. Maybe you will, too.


Simple Lamb Chops with Lemon
Makes 2 servings

Ingredients
  • 2 lamb chops
  • salt & pepper
  • olive oil for frying
  • lemon juice or wedges
Directions
  1. Simply season the lamb with salt and pepper, then grill or fry (in a little olive oil) to desired doneness.
  2. Cover and allow it to rest for 5 minutes. Serve with lemon wedges.


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