Skip to main content

Featured

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

Cranberry Sauce

I love cranberry sauce with turkey and chicken. I can't imagine the holidays without it!



Cranberry Sauce
Makes about 1 1/4 cups

Ingredients
  • 12oz bag of fresh or frozen cranberries
  • 1 cup orange juice
  • 1 cup sugar
  • 1 cinnamon stick
Directions
  1. In a pot over medium heat, dissolve the sugar in the orange juice and add cinnamon stick. Stir in the cranberries, and cook until they start to pop (about 10 minutes).
  2. Remove the cinnamon stick and transfer the sauce to a bowl.  Refrigerate for a few hours until it sets.

Comments

Popular Posts