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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 you over-bake them. Allow to co
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Sheet Pan Chicken Fajitas

This recipe is definitely one you can make on a weeknight. You could even prep the chicken and veg the night before to make it faster - there's no harm in letting it marinate overnight. I have done this in the past.

 I make this all the time because it's so easy, and to my surprise, the whole family likes it. 

 Sometimes we serve this with crispy taco shells and occasionally I'll make my own tortillas, but I also always keep store-bought ones in the freezer for emergencies.  

 >>Homemade Flour Tortillas
>>Homemade Flour Tortillas II

 I'll try to take some better pictures next time - the lighting in my kitchen/dining room isn't the best at night. Pictures always turn out better when the sun's shining in. 





Sheet Pan Chicken Fajitas

Ingredients
  • 1 packet of taco seasoning mix
  • 1/2 a lime, juiced
  • 2 tablespoons olive or avocado oil
  • 2-4 chicken breast halves, sliced in half lengthwise
  • 1 red bell pepper, seeded and sliced
  • 1 large onion, peeled and thinly sliced
  • 1 cup sliced mushrooms
  • toppings of choice
  • tortillas or taco shells
Directions
  1. Preheat the oven to 450F
  2. Combine the taco mix with lime juice and oil. 
  3. Toss the chicken, pepper, onion and mushrooms in the seasoning mixture, and spread out in a single layer on a baking sheet (or 2 if needed). 
  4. Bake for about 20 minutes or until chicken is cooked through and veggies are golden. You will need to toss/turn everything once or twice during cooking.
  5. Serve with toppings of your choice.
>> Guacamole
>> Pico de Gallo
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