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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 yo...
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Chicken and Rice with Gravy



Chicken and Rice with Gravy
Makes 4 servings

 Ingredients
  • 4 chicken legs (thigh and drumstick)
  • 1 small onion chopped
  • 1 cup mushrooms chopped
  • 1/2 teaspoon saffron (optional)
  • 1 tablespoon paprika
  • salt
  • pepper
  • water
  • 1 heaping tablespoon flour
  • 4 cups cooked rice
Directions
  1. In a large nonstick pot, fry the onions and mushrooms in olive oil just until brown. Stir in the spices.
  2. Add the chicken, skin side down and fry just for a minute until golden. Add enough water just to cover the chicken. Simmer on medium heat for 1 to 1 1/2 hours until chicken starts to fall off the bones.
  3. Remove chicken and set aside. Cover with foil.
  4. In a mug, stir flour with 1/2 cup cold water. Use a fork to remove lumps. Add to the pot and return to a simmer. It should thicken up. Add more water or flour depending on how much juice you have left in your pot.
  5. Serve over rice.
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