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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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Shepherd's Pie

I used a 9x13" dish because I like more space for the cheesy topping, but you could make a deeper dish pie instead if you want.


 Shepherd's Pie
Makes 6-8 servings

 Ingredients
  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 red pepper, seeded and diced
  • olive oil
  • 1 cup frozen mixed veggies (with corn!)
  • salt
  • pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon mustard powder (prepared mustard will do)
  • 1 tablespoon flour
  • 1 1/2 cup chicken or beef stock
  • 4 medium potatoes, peeled
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tablespoon cream cheese
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup Italian flavoured bread crumbs
Directions
  1. Preheat oven to broiler.
  2. Fry onion and pepper in olive oil until browned. Add beef and continue to cook until meat is cooked through.
  3. Add frozen veggies and spices and cook until veggies are warmed through.
  4. Stir in flour followed by the broth and allow to simmer until the broth has thickened into a gravy.
  5. Transfer mixture to a 9 x 13 glass baking dish.
  6. In the meantime, boil potatoes in a salted pot of water until tender.
  7. Drain the potatoes and then mash them with butter, milk and cream cheese. Add salt & pepper if desired. 
  8. Top the meat mixture with a layer of mashed potatoes, followed by cheese and bread crumbs. Broil until brown and bubbly.
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