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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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Chicken Breast With Mushrooms Peppers and Onion

This recipe is great wrapped up in a tortilla. Normally I like to add sour cream to the pan to make a sauce but I didn't this time. You could also use this to top a salad.



Chicken Breast With Mushrooms Peppers and Onion
 Makes 6 servings

Ingredients
  • 6 ounces button mushrooms, sliced
  • 1 sweet bell pepper, sliced (any colour)
  • 1 small onion, sliced
  • 3 skinless, boneless chicken breasts (about 5oz each)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/3 cup of low sodium chicken broth
  • oil for cooking
Directions
  1. Put a touch of oil in a pan and set on the stove over medium high heat. Add the mushrooms, peppers and onions and cook for about 5 minutes stirring occasionally.
  2. Stir in the chicken then sprinkle the whole thing with the spices. Pour in the broth and give it another stir.
  3. Simmer for another 6 or 7 minutes or until the chicken is cooked through and the liquid has been absorbed.
  4. Serve on tortillas or on top of salad.
Tips:
  • You can add toppings such as cheese, sour cream and green onions, lettuce and tomatoes. A little ranch dressing and you have a nice lunch.
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