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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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Grilled Chicken Breast with Roasted Vegetables and Yogurt Recipe


Grilled Chicken Breast with Roasted Vegetables and Yogurt Sauce
Makes 4 servings

Ingredients
For the Chicken
  • 4 skinless boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 tablespoon each paprika & oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion flakes
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon prepared mustard
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons Balkan style yogurt
  • 1/2 a lemon, juiced
  • 1 tablespoon honey
For the Vegetables
  • 1/2 a head each cauliflower and broccoli, cut up
  • 1/2 a red onion, sliced
  • 4 whole cloves garlic, smashed
  • 1 tablespoon each paprika and dried parsley
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin powder
  • salt
  • pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons grated parmesan cheese
For the Yogurt
  • 1 1/2 cups Balkan style yogurt
  • 1 tablespoon dried dill
  • 1/2 teaspoon cumin powder
  • salt
  • pepper
  • 1 teaspoon dried mint
  • 1 teaspoon olive oil
  • 1/2 cup grated cucumber
Directions
To make the chicken:
  1. Place all ingredients except chicken and place in a large Ziploc bag and mix them together. 
  2. Place chicken inside the bag and seal it. move the chicken around inside the bag until it's all coated. Let it sit in the fridge for 2 hours or longer.
  3. Remove the chicken from the bag and place it on a preheated grill. Cook it until it's no longer pink inside - flipping a few times during cooking.
To make the vegetables:
  1. Mix the spices with lemon juice and olive oil.
  2. Add all the veggies and toss well.
  3. Place in a glass baking dish in the oven for 40 minutes on 425F. After 20 minutes, give it a stir. Remove from oven and toss with parmesan cheese.
To make the yogurt sauce
  1. Mix all ingredients in a bowl. Refrigerate until ready to use.
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