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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 Noodle Soup

Chicken noodle soup is great if you feel a cold coming on, if you have a cold, or if you just need something to make you feel warm and cozy.

 If you're like my mom, you'll chop your veggies smaller in the beginning and keep them in your soup. Then you'll stir in a little Maggi liquid seasoning for flavour.

Chicken Noodle Soup
Makes 6-8 servings

 Ingredients
  • bones of 1 chicken
  • 2 chicken breasts or 4 drumsticks with bones
  • 1 large carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 1 onion roughly chopped
  • 2 bay leaves
  • salt & pepper
  • 8-10 cups cold water
  • 1 cup dry small egg noodles or spaghetti broken into small pieces
  • 1 teaspoon corn starch
  • 1 tablespoon dried parsley
Directions
  1. In a large pot, add chicken bones, chicken breast, veggies, bay leaves salt & pepper and cover with cold water. Bring to a simmer and reduce to medium heat. Cook for about 1.5 - 2 hours or until the broth is tasty.
  2. Strain and reserve liquid. Discard veggies. Place liquid back into the pot and bring back to a simmer.
  3. Remove chicken breast meat from the bone and cut or pull into bite size pieces. Add chicken and noodles to the simmering pot and cook until noodles are tender.
  4. Once the noodles are cooked, mix corn starch with a touch of cold water and add to the pot. Add dried parsley to garnish. Serve hot.
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