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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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Cream of Mushroom Soup Recipe (vegetarian friendly)

I adapted this recipe from the book 400 Best-Ever Soups. We like creamy soups around here. 

My beautiful girl helped stir the pot. Cooking is always more fun when you have a little helper.



Cream of Mushroom Soup Recipe
Makes 3-4 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 8oz button mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 10oz can sliced mushrooms, with juice
  • 2 cups low sodium vegetable stock
  • 2 cups 2% milk
  • 3 tablespoons sour cream
  • 1 tablespoon all purpose flour
Directions
  1. In a nonstick pot, saute onions in olive oil and butter over medium heat until tender. Stir in mushrooms and continue to cook until mushrooms and onions are golden.
  2. Stir in thyme, paprika, salt, pepper and flour. Cook for 1 minute stirring constantly. Pour in the can of mushrooms with the juice and stir to combine.
  3. Add vegetable stock and milk and bring up to a simmer. Reduce heat to medium low and cook for about 15 minutes or until the mushrooms are tender and the soup has reduced slightly.
  4. In a cup, mix the sour cream with flour to form a paste.
  5. Mix in 1 cup of the hot soup liquid and combine well. Add the sour cream mixture back to the pot slowly while stirring so it doesn't become lumpy. 
  6. Bring the soup back up to a simmer.
  7. Take half of the soup mixture and puree in a blender. Add it back to the pot and stir well. 
  8. Serve hot.

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