Skip to main content

Featured

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...

Baked Mushroom Chicken

I was really lazy tonight. This is the easiest chicken with creamy mushroom sauce ever. We ate it with brown rice.

If you wanted to add a bit more flavour, you can brown the chicken first in a pan.


Ingredients
  • 1 can mushroom soup
  • 1 can sliced mushrooms with liquid
  • 1 teaspoon poultry seasoning
  • 5 or 6 chicken breast halves
Directions
  1. Preheat the oven to 350F.
  2. Place the chicken in a glass baking dish.
  3. Mix the soup, mushrooms with liquid and poultry seasoning and pour it over the chicken.
  4. Lift the chicken a little to let some of the soup mixture go underneath.
  5. Cover with foil and bake for about 45 minutes or until chicken is cooked through.
Tips:
  • My sauce wasn't as thick as I wanted it so I mixed a bit of flour with water and thickened it up in a pot on the stove

Comments

Popular Posts