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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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Bal's No-Butter Chicken

I love butter chicken don't you? It's my number one choice when we get Indian food for lunch at work. Each restaurant makes it differently too. There's one place nearby that makes it a little bit sweet, and really saucy. But all that cream ... yikes!

 This version is made without cream, and it was so easy to prepare. It was also pretty delicious. Even my 6 year old loved it. You can serve it with rice, but I prefer to eat it with naan. I'm not the biggest fan of rice.
Still saucy without all the cream.
I love this little grater. It's perfect for ginger and garlic.

Bal's No Butter Chicken
Adapted from Cooking Channel
Makes 4 servings

 Ingredients
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/4 cup plain yogurt (I used Balkan style)
  • 1/2 cup water
Directions
  1. Heat the oil in a large pan over medium-high heat. Saute the onion, garlic and ginger for about 4 minutes or until the onions start to turn golden.
  2. Add the tomato paste, brown sugar and all the spices. Mix well and cook for another 2 minutes. Add the chicken and stir well to coat with the tomato paste mixture.
  3. Stir in the yogurt and water and simmer for about 8 minutes or until the chicken is cooked through and the sauce has thickened.
  4. Serve with rice or naan.
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