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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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Creamy Veggie Soup

This is the soup you want to make when you have leftovers from a party veggie platter! It looks a little like baby food but I assure you, it's very tasty!

Make it vegan by using vegetable broth.


Creamy Veggie Soup
Makes 4 servings

Ingredients
  • 1/4 cup chopped celery
  • 1 cup baby carrots
  • 1/2 cup chopped zucchini (peeled)
  • 1/2 cup red pepper slices
  • 1 potato peeled and diced
  • 1/2 cup canned chickpeas (garbanzo), rinsed
  • 1/2 tsp ground cumin
  • salt & pepper
  • 2 cups chicken stock
Directions
  1. Add all ingredients to a pot and simmer until veggies are tender.
  2. Put in a blender and puree until smooth. Serve hot.
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