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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
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Chicken Salad


Chicken Salad
Makes 1 serving

Ingredients
  • 1 skinless, boneless chicken breast half
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon dried onion flakes
  • 2 cups lettuce, chopped
  • 1 tomato, diced
  • 1/2 cup Balkan style yogurt
  • 1/4 cup cucumber, grated and squeezed (use paper towel)
  • 1 teaspoon dried mint
Directions
  1. Marinate your chicken for at least an hour in lemon juice, olive oil and spices. Grill or fry until no longer pink inside. Set aside to rest.
  2. Mix yogurt with cucumber and dried mint. You can also add garlic if your little heart desires.
  3. Top lettuce and tomato with yogurt and then place sliced chicken on top.
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