Coffee Chocolate Chip Blondies

 

Ingredients

1 1/2 sticks (3/4 cup) salted butter

1/2 cup maple syrup (real maple syrup)

1 cup brown sugar

2 large eggs

1 tablespoons vanilla extract (I use double vanilla from TheSpice House)

2 cups all-purpose flour

1 teaspoon baking powder

2 tablespoons instant espresso (from King Arthur Flour)

1/2 teaspoon kosher salt

1 1/2 cups semi-sweet chocolate chips

flaky sea salt (optional)

Instructions

Preheat the oven to 350° F. Line a 9×13 inch metal baking pan with tin foil.

Add the butter to a medium pot set over medium heat. Allow the butter to brown, about 2-3 minutes. Remove from the heat and stir in the brown sugar and maple syrup. Let cool 5 minutes.

Whisk in the eggs and vanilla. Add the flour, baking powder, espresso powder, and salt. Mix until just combined. Stir in the chocolate chips.

Spread the dough out into the pan. Bake for 18-22 minutes, until just set in the center. Sprinkle with sea salt. Cut into bars (you decide the size)

Roasted Everything Green Beans

 Sometimes a side dish looks TOO easy.

This is easy and delicious

1 1/2 pounds of green beans, trimmed

3 T extra virgin olive oil

1/4 cup Everything Bagel Spice (Trader's Joes or King Arthur)

Kosher Salt to Taste

Preheat Oven to 400 degrees. Line a baking pan with tin foil.

Spread out green beans and drizzle oil on top. Sprinkle with everything bagel spice and stir. Add a bit of salt.

Roast for 15-20 minutes stirring half way through

Vegetarian - Three Sisters Chili

I like to cook new things. The other night I made this for my husband, while the rest of us had pan fried haddock. What is the three sisters? “Three Sisters” a Native American agricultural tradition of planting beans, squash, and corn together.

The recipe serves 8-10 people.

Three Sisters Chili

1 small butternut squash, peeled and cut into 1/2 inch chunks

1 T olive oil

1 medium onion, chopped

1/2 cup chopped celery

2 garlic cloves, minced

6 oz tomato paste

3 T mild chili - I used chili 9000

1 t dried oregano 

1/2 t dried basil

salt and pepper

28 oz canned diced tomatoes

2 cups of tomato juice

2 cups fresh or frozen corn

3 cups cooked pinto beans

Heat the oil in a large pot over medium heat. Add squash, onions, celery and garlic. Cover and cook for 10 minutes. Then add tomato paste, chili powder, oregano, basil, salt and pepper. Stir. Add tomatoes and tomatoe juice. Bring to a boil. Lower the heat, and simmer covered for 20 minutes. Add corn and pinto beans and simmer 20 minutes. Stir. Taste.