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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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Creamy Clam Chowder with Corn

I love clam chowder and creamy soups in general, don't you?!

 I had some corn on the cob in the fridge that we weren't eating, so I decided to put it in the soup. Today was freezing here - summer is definitely over!

 You could eat this as a meal with some toast or you could serve it as a smaller portion. I would have eaten the whole pot, to tell you the truth, but my family wanted some so I had to share.



Creamy Clam Chowder with Corn
Makes 4-6 servings

 Ingredients
  • 3 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • corn from 1 cob (about 1/3 cup)
  • 1 142g can of baby clams, keep the juice
  • 1 236ml bottle of clam juice
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 1/2 cups 2% milk
  • 1/4 cup flour
  • fresh parsley
Directions
  1. In a nonstick pot, cook the bacon and onions over medium heat for about 5 minutes or until they turn golden.
  2. Stir in the potato and corn and cook for another 3 minutes.
  3. Add the juice from the clams along with the bottle of clam juice and spices to the pot. Set the actual clams aside for now. Stir it up then add 2 cups of the milk.
  4. Simmer the soup for about 10 minutes or until the potatoes are cooked.
  5. Mix the other 1/2 cup of milk with the flour until there are no lumps. Add this mixture to the pot. I strain it in. Stir it up and let it simmer for another 2 or 3 minutes, or until it thickens.
  6. Sprinkle some parsley on top before serving.
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