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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 you over-bake them. Allow to co

Oven Fried Chicken Drumsticks

You could certainly use chicken breast or thighs for this recipe. If you want to add extra flavour be sure to leave the skin on.


Oven Fried Chicken Drumsticks
Makes 8 servings

Ingredients
Directions
  1. Preheat oven to 375F.
  2. Place the shake and bake into a baggie. One by one, put a piece of chicken in the bag. Twist the top and shake being sure to coat the whole piece of chicken. 
  3. Place chicken pieces on a parchment lined baking sheet and bake 50-60 minutes or until chicken is cooked through. Discard any leftover breadcrumb mixture.

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