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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 with Onions and Mushrooms


Chicken with Onions and Mushrooms 
Makes 4 servings

Ingredients
  • 4 chicken breast halves
  • chicken seasoning blend
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 1/4 cup heavy cream
Directions
  1. Sprinkle the chicken with your favourite seasoning blend.
  2. Heat the oil in a heavy pan over medium high heat and fry the chicken until it's brown on one side. Flip it and continue to cook just until the juices run clear and it's no longer pink inside. Remove to a plate and cover with foil.
  3. Add the onions and mushrooms to the pan and cook until they start to brown. Add the wine and scrape up all the brown bits from the pan.
  4. Add the cream and let this mixture reduce until it reduces by half and gets thick.
  5. Serve the sauce over your chicken.

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