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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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Marinated Chicken


Here's a super simple way to marinate chicken.


Marinated Chicken
Makes 3 servings

Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • salt (depends on your soy sauce)
Directions
  1. Combine all of the marinade ingredients and coat the chicken with it. Place in a container with a lid and marinate for several hours or over night. Grill or fry until the chicken is no longer pink inside.






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