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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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Spicy Curried Carrot and Apple Soup

This recipe is adapted from 400 Best Ever Soups cookbook.

I used extra hot curry powder in this recipe but you could use mild if you prefer. I didn't really taste the apple so I may use 2 apples next time.


Spicy Curried Carrot and Apple Soup
Makes 4 servings

Ingredients
  • 2 teaspoons olive oil
  • 1 teaspoon curry powder
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large piece)
  • 2 1/2 cups carrots, chopped (2 large)
  • 1 medium cooking apple, chopped
  • 1 tablespoon water
  • 3 cups low sodium chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balkan style yogurt
Directions
  1. Heat oil in a pot over medium heat. Add curry powder and cook for 1 minute.
  2. Add vegetables and apple and stir to coat.
  3. Add water and reduce heat to medium low. Cook covered for 20 minutes or until vegetables are soft.
  4. Transfer vegetables to a blender and add 1 cup of stock. Puree until smooth. Add back to the pot along with 2 more cups of stock. Season with salt and pepper. Raise heat to medium and bring to a simmer.
  5. Serve hot with a dollop of yogurt.

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