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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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Baked Chicken and Potato Wedges with Asparagus


Baked Chicken and Potato Wedges with Asparagus
Makes 3 servings

Ingredients
For the Potato Wedges
  • 4 medium Yukon gold potatoes
  • 1 tbsp olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon grated parmesan
  • 1/2 tsp pepper
  • 1 teaspoon salt
For the Chicken
 3 chicken breast halves
  • 1 tablespoon chicken seasoning mix
  • 1/4 cup of your favourite bbq sauce
For the Asparagus
  • 1 bunch asparagus
  • Juice of 1/2 a lemon
  • salt
  • pepper
Directions
  1. Cut potatoes into wedges and boil until tender but not mushy. Or, use left over boiled potatoes and cut into wedges. Allow to cool. Mix the spices together.
  2. Preheat oven to 400F.
  3. Once potatoes are cooled, toss them with the olive oil. Place on a parchment lined baking sheet and sprinkle both sides with spice mix.
  4. Sprinkle chicken with chicken seasoning and place on another cookie sheet.
  5. Bake the potatoes and chicken for about 30 minutes or until chicken is cooked through. 
  6. Remove potatoes. Raise the oven temperature to broil.
  7. Brush bbq sauce on the chicken and broil for 3-5 minutes. Turn it over and brush the other side. Broil another few minutes until the sauce has evaporated a little and looks stuck to the chicken.
  8. While this is all happening, steam your asparagus until tender. Drizzle with lemon juice and sprinkle on salt and pepper.
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