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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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Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

 Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

 Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...



Instant Pot Macaroni and Cheese
Adapted from Little spice Jar 
Makes 6 Servings

 Ingredients
  • 1 pound uncooked elbow macaroni
  • 4 cups water
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • ½ black pepper
  • 3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
  • 1 1/4 cup milk of choice
Directions
  1. Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
  2. Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
  3. Set to manual high pressure for 4 minutes followed by 4 minutes of natural release.  Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
  4. Open the lid and stir in the milk followed by the cheese.
  5. This can be reheated but I liked it better straight out of the pot!
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