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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...

Chicken Pot Pie Bundles

Here’s another great Pinterest find!

The original recipe called for 1lb of raw chicken (that’s 16oz). I used 2 medium size breasts that I’d roasted earlier and when I weighed them they were 9oz cooked. I didn't measure, but it looked to be about 2 cups worth of chicken. I bulked up the recipe by adding some mushrooms instead of using more chicken.


I also didn’t have any corn or parmesan so I left them out. The carrots and peas make it sweet so I'm kinda glad I didn't add corn in the end.


I may add a splash of Maggi liquid seasoning next time because that stuff adds a really nice flavour to gravies and gravy-like sauces.


Something else you should know is that the texture of these won't be the same as a deep fried egg roll. They'll be crisp but in a chewy sort of way. My kids loved these too!



I found it easier to wrap the egg roll wrappers around a little pudding cup, and then put them into the muffin tin.





Chicken Pot Pie Bundles
Adapted from Meal Makeover Moms
Makes 12 servings

Ingredients
  • 1½ tablespoons avocado (or unflavoured) oil, divided
  • 1 cup, peeled and diced carrots
  • 1 cup diced button mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 9oz cooked chicken breast, cubed (small) (that was 3 medium breasts, I weighed them after cooking)
  • ½ teaspoon dried tarragon
  • ½ teaspoon salt
  • ½ teaspoon of black pepper
  • 1 ½ cups low sodium chicken broth
  • 4 teaspoons cornstarch
  • ¾ cup frozen peas, thawed
  • 12 egg roll wrappers (not wonton wrappers – they’re too small)
Directions
  1. Preheat the oven to 350F.
  2. Heat 1 tablespoon of the oil in a nonstick pan over medium high heat. Add the carrots, onions and mushrooms and cook until softened, about 5 minutes.
  3. Add the garlic, and cook for another minute.
  4. Add the chicken, tarragon, salt, and pepper. Give it all a good stir.
  5. Mix the broth and cornstarch in a bowl and then add the mixture to the pan along with the peas.
  6. Bring this up to a simmer and cook for a few minutes until it thickens. You want to stir this while it’s thickening. Set it aside to cool slightly.
  7. Now, take a 12 cup muffin tin and place a wrapper inside each one. The recipe said not to spray the tin so I didn’t. They popped out with no problem.
  8. Divide the chicken mixture among the muffin cups, then, fold the corners over the filling.
  9. Brush the remaining ½ tablespoon of oil over the tops.
  10. Mine took about 20 minutes to get golden and crispy.
  11. Cool slightly before eating.

Comments

  1. Jenny, these sound wonderful, going to have to see if I can find those egg roll wrappers in the store so I can try this!Thanks for sharing.

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