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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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Sneaky Lentils and Rice for Kids

My 3 1/2 year old told me she wanted a doughnut. When I told her she had to eat real food first she decided she wanted ONLY rice. When she says that it means she doesn't want to see any meat mixed in. She fussed about the carrots at first, but after I told her they were good for her eyes and rabbits love them, she told me how much she loved carrots, too.

 Rice wasn't on the menu tonight so I had to come up with something quick. I decided to cook up some rice with lentils, carrots and spaghetti. She loved it and ate the whole thing! She ate her doughnut, too. 

    The lentils just melt right into the dish. 

Sneaky Lentils and Rice for Kids 
1 large kid size serving

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons diced baby carrots
  • 4 heaping tablespoons basmati rice, uncooked
  • 4 tablespoons red split lentils, uncooked
  • 2 heaping tablespoons broken spaghetti pieces
  • 1 cup cold water, or more
  • 1/2 teaspoon chicken bouillon powder
  • 1/2 teaspoon seasoning blend (I used Tex-Mex)
  • 1 teaspoon butter
Directions
  1. In a small pot, fry carrots in oil over medium heat for about 4 minutes or until they start to turn golden.
  2. Stir in rice, lentils and spaghetti. Cook for 2 minutes stirring constantly.
  3. Add water, bouillon, seasoning blend and butter. Cover and let simmer for about 15 - 20 minutes or until liquid is absorbed and everything is tender. Add more water if you find it's getting too dry before the ingredients are tender.
Tips:
  • Multiply the ingredients to serve larger size people. I was allowed to have a sample and it was good.
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