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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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Roasted Chicken and Potatoes with Lemon Sauce

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).


Roasted Chicken and Potatoes with Lemon Sauce
Original chicken recipe from Allrecipes.com
Makes 4-6 servings

Ingredient
  • 1 chicken cut into pieces (or 6-8 assorted chicken pieces)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/4 teaspoon black pepper
  • pinch cayenne
  • 1/4 teaspoon garlic powder
  • 1 onion sliced
  • 4 medium potatoes, sliced
  • 1 tablespoon oregano
  • salt & pepper
  • 1/4 cup fresh lemon juice
  • 1 cup chicken stock
  • 2 tablespoons cold water
  • 1 tablespoon corn starch
Directions
  1. Preheat oven to 400F.
  2. Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.
  3. Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.
  4. To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.
  5. Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potato into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.

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