Skip to main content

Featured

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...
Post a Comment
Read More...

Brined and Barbecued Chicken Recipe

It was my first time using a brine. It really does help the chicken turned out extra juicy!


Brined and Barbecued Chicken
Original recipe from Allrecipes.com
Makes 4 servings

 Ingredients
  • 8 chicken pieces with or without skin and bones
  • 4 cups warm water
  • 4 cups ice or cold water
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1/4 cup diced onion
  • 2 smashed garlic cloves
  • barbecue sauce
Directions
  1. In a large bowl, mix warm water with salt & sugar until dissolved. Add soy sauce and olive oil. Add ice cubes or cold water. Either way, make sure the mixture is cool before adding to the chicken.
  2. In a large zipper bag or container, place the brine with the onion and garlic. Add the chicken and set in the fridge for 4 - 24 hours.
  3. When ready to use, rinse the chicken pieces several times in cold water and then pat dry with paper towels. Don't skip this step or you may end up with really salty chicken.
  4. Grill the chicken until it's cooked through. Brush barbecue sauce on the chicken and grill for another minute or two on each side. Cover and allow to rest for 5-10 minutes before serving.

Email Post

Comments

Post a Comment

Popular Posts