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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

Bacon and Roasted Pepper Quesadillas

I like to roast peppers all the time. One day I was looking in the fridge and noticed that I had some roasted peppers and some leftover bacon. What? Leftover bacon?! How does that even happen?

You can see I used yellow and orange peppers in here. 

Bacon and Roasted Pepper Quesadillas
Makes 1 Serving

Ingredients
  • 1 small flour tortilla
  • 1/4 cup shredded cheddar cheese
  • 1 1/2 slices cooked crispy bacon (that's what I had left over)
  • 1/2 a roasted pepper
Directions
  1. Place the cheese, bacon and roasted pepper on one side of the tortilla and fold it over.
  2. Heat a small pan over medium heat and cook your quesadilla on one side until the cheese starts to melt and the tortilla starts to turn golden. Carefully flip it over and continue to cook until the other side is golden.

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