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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 Mushroom Salad


Chicken and Mushroom Salad
Makes 1 serving

Ingredients
  • 1/2 cup sliced mushrooms
  • 2 tbsp diced onion
  • 1 tsp olive oil
  • 1 tsp butter
  • 2 cups chopped lettuce
  • 1/2 cooked corn cob, kernels removed
  • 1/2 chopped tomato
  • 1/2 diced avocado
  • 4 oz skinless, boneless chicken breast
  • 1/4 cup shredded cheddar
  • 1/4 cup sour cream
Directions
  1. Saute the mushrooms and onions in oil and butter until nice and golden.
  2. Fry chicken breast in the same pan until no longer pink inside. You could grill it instead if you like. Allow it to rest for 5-10 minutes before slicing.
  3. Layer all ingredients. The sour cream becomes the dressing.

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