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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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Greek Flavoured Chicken Brine

I used this with chicken drumsticks, but these flavours would also work well with pork.


Greek Flavoured Chicken Brine 
Makes 4 servings

Ingredients
  • 8 chicken drumsticks
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 3 cups water
  • 2 cups ice
  • 1 teaspoon dried onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 1 lemon
Directions
  1. In a pot, combine salt, sugar and water. Bring to a simmer then remove from heat. Stir in spices and ice. It should cool completely, if not, add more ice or just let it sit until it's cool. Cut the lemon in half and squeeze it into the brine, include the lemon halves as well.
  2. Add the chicken pieces to a zipper bag or container. Pour the brine over and marinate for several hours. I marinated overnight. Remove the chicken from the brine and cook it however you like. Barbecue is great but it also works well baked in the oven with shake and bake coating.

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