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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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Homemade Chicken Breast Nuggets

This was tasty but obviously not the healthiest way to cook chicken - don't make this every day.

Homemade Chicken Breast Nuggets
Makes 14 nuggets

Ingredients
  • 2 large chicken breast halves, cut into 7 slices each
  • 1/2 cup flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 1/2 cup 2% milk
  • oil for frying.
Directions
  1. Pound your chicken slices between 2 pieces of plastic wrap until they are double in size.
  2. Combine flour and spices. Dip the chicken pieces in the flour mixture then the egg mixture then once more in the flour mixture.
  3. Fry in oil on medium high heat until golden on one side, about 3 minutes. Flip and cook until the second side is brown and the chicken is cooked through.
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