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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 you over-bake them. Allow to co
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Lemon Chicken with Warm Potato Salad


Lemon Chicken with Warm Potato Salad
Makes 6 servings

Ingredients
For the Chicken
  • 6 chicken breast halves
  • 1/2 cup fresh lemon juice
  • pinch of saffron, crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon olive oil
For the Potato Salad
  • 5 medium potatoes, cubed
  • 1/2 cup mayo
  • 1 tsp dry dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely diced  dill pickles
  • 2 tbs of the pickle brine
  • 1/2 tsp dijon mustard
  • 1 tbs finely diced onion
  • 1/4 cup frozen peas, cooked
Directions
Chicken
  1. Mix all ingredients and marinate your chicken breasts in the mixture overnight.
  2. Preheat oven to 350F.
  3. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.
Potato Salad
  1. Mix all ingredients except potatoes and set aside.
  2. Boil your potatoes in salted water for about 15 minutes or until tender but not mushy. 
  3. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. 
  4. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.
Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.
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