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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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Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I really loved this marinade!

Cutting slits in the chicken before marinating not only helps the flavour get into the chicken, but it also helps the chicken cook evenly.

The salsa was also fabulous!


Coated in marinade. You can see the slits.
Make sure you get some marinade in there.

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Adapted from Kalyn's Kitchen
Makes 2 servings

Ingredients
For the Chicken
  • 2 teaspoons oil
  • 1 lime, juice and zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon grated garlic (or minced)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 2 skinless, boneless chicken breasts
For the Mango Salsa
  • 1 mango, diced
  • 1/4 cup diced red onion
  • 1/2 cup diced sweet red bell pepper
  • 2 tablespoons chopped parsley or cilantro
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce (I used Sriracha)
Directions
  1. Cut slits in the chicken breast if desired, about 1/2 way through is fine. Mix all of the marinade ingredients together and coat the chicken with it. You can do this in a resealable container or a baggie. Refrigerate for several hours (mine was in for about 20 hours).
  2. I cooked mine in a grill pan over medium high heat. About 8-10 minutes per side or until cooked through. You can use the barbecue, George Foreman Grill or just a regular pan. Serve with mango salsa.
  3. For salsa, combine all the ingredients and refrigerate until ready to use.


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