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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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Indian Tandoori Chicken

My first try at Indian cooking. The original recipe calls for food colouring but it doesn't do anything for the flavour so it's really not necessary. I won't be using it in the future. I've used both the George Foreman Grill and the barbecue to cook this. This recipe can also be used to make Butter Chicken.

The chicken in the photo above was cooked on the George Foreman
and I did include the food colouring in the recipe.

The chicken in this photo was cooked on the barbecue
and I did not include the food colouring in the recipe.

Indian Tandoori Chicken 
Original recipe from Allrecipes.com
Makes 4-6 servings

Ingredients
  • 2 pounds chicken, cut into large chunks
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • cayenne pepper to taste
  • 1 teaspoon yellow food colouring (optional)
  • 1 teaspoon red food colouring (optional)
Directions
  1. Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper in a bowl until smooth. Stir in food colouring (if using). Add chicken chunks, mix to coat chicken then cover and refrigerate for at least 6 hours or overnight.
  2. Preheat the grill for about 10 minutes. When grill is hot, add chicken chunks and cook for about 6 minutes per side or until chicken is no longer pink inside. 
  3. Serve with basmati rice and yogurt.

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