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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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Steamed Chicken Breast

This was so easy and REALLY juicy. You can make this recipe with any seasoning that you like.

Steamed Chicken Breast
Makes 1-2 servings

 Ingredients
  • 1 chicken breast half
  • salt
  • pepper
  • 1 teaspoon Greek seasoning blend (plain oregano will do)
  • 1/2 a lemon, sliced
Directions
  1. Place your steamer basket in a pot filled with water just up to the bottom of the basket. Put the pot on high heat with the lid on. Bring to a simmer.
  2. In the meantime, slice your chicken in half lengthwise so you have 2 thinner pieces. Sprinkle spices on both sides of the chicken.
  3. Place lemon slices all around the bottom of the steamer basket. Place chicken pieces on top. Put the lid on the pot and steam for about 15 minutes or just until chicken is cooked through. Let it rest for 5 minutes or so before serving.
  4. Serve with rice and/or veggies.

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