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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 Tortillas

This recipe is one of my favourite things to make. There's some chopping involved but overall it's pretty easy to put together.

 I used sharp cheddar inside the tortillas and topped them with mozzarella. You can use all cheddar or whatever other cheese you like.

Chicken Tortillas
Makes 12 servings

 Ingredients
  • 12 large whole wheat tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 cup sliced button mushrooms
  • 4 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1 cup shredded cheese of choice (or more)
  • 1 recipe guacamole
  • 1 recipe Pico de Gallo
  • sour cream
  • chopped green onions for garnish
Directions
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix. Sometimes I also add a tablespoon or two of sour cream to make a sauce - this is optional.
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas and place them seam side down in a glass baking dish. Sprinkle more cheese on top and bake on 425F until cheese is golden and the tortillas are slightly crisp.
  6. Top with chopped green onions and serve with guacamole, Pico de Gallo and sour cream.
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