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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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Lentil Stew

I adapted this from what was originally a Weight Watchers lentil soup recipe, but it turned out to be thick so I'm going to call it a stew.

I thought the raisins were interesting but I knew raisins and lentils would be good together because I like Adas Polow, which also has lentils and raisins in it! Even my 4 year old loved this!

Use veggie broth to make this vegan.


Lentil Stew
Makes 4 servings

Ingredients
  • 1 medium shallot, finely diced  
  • 1 teaspoon cumin seeds    
  • 1 teaspoon olive oil  
  • 1 medium tomato, diced  
  • 1 cups dry green lentils, rinsed
  • 5 cups low sodium chicken broth    
  • 1 teaspoon salt  
  • 3/4 cup raisins  
  • 1 teaspoon dried mint leaves, crushed
  • juice of 1 lime
Directions
  1. In a nonstick pot, saute shallot and cumin seeds over medium heat until the shallots are slightly brown and the cumin is toasted.
  2. Add the tomato and lentils and stir to combine.
  3. Add all other ingredients except lime juice and simmer over medium heat until lentils are soft (20-30 minutes). If the liquid runs out before the lentils are cooked, you can add more. I like them with a bit of texture so I don't cook them until their mush, but it's up to you.
  4. Squeeze on some lime juice before serving.
  5. Serve with a nice salad.
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