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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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Stewed Chicken in Tomato Sauce (gravy)

I make this dish often because it basically takes care of itself. You just put everything in the pot, stick a lid on it and let it cook.

Be sure to use chicken with bones because that's where the sauce will get a lot of it's flavour from. 


Above: multiply this recipe to feed a crowd.

Stewed Chicken in Tomato Sauce (gravy)
Makes 4 servings

Ingredients
  • 3 tbsp olive oil
  • 1 large onion chopped
  • 4 whole chicken legs (or 1 whole chicken cut up)
  • 1/4 cup tomato paste
  • 3 cups water
  • 2 tbsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp saffron, crushed
Directions
  1. Fry onions in olive oil on medium high until they turn golden. Add chicken skin side down, and cook a few minutes until it's browned on one side.
  2. Mix all other ingredients in a bowl, then pour over the chicken. If the chicken isn't covered by the liquid, add a bit more water. Cover and cook on medium low for about 1.5 hours or until chicken falls off the bone.
  3. Carefully transfer the chicken to a glass serving dish.
  4. The sauce should be the texture of gravy. If not, add a tablespoon or two more tomato paste and simmer on medium low until it reduces into a gravy. Pour over the chicken.
  5. Serve with basmati rice.
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