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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

Buffalo Chicken Bites

This is my adaptation of a recipe from The South Beach Diet's Parties and Holidays cookbook.

There was also a recipe for blue cheese dipping sauce but I just served this with the store bought blue cheese dressing. 

The chicken was delicious!


You can serve left over chicken the next day on a salad.

Buffalo Chicken Bites

Makes 5 servings

Ingredients
  • 5 chicken breast halves, cut into chunks
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2-3 tablespoons Frank's Red Hot Buffalo Wing sauce, butter flavour
Directions
  1. Season chicken breast chunks with salt and pepper. Add olive oil to a nonstick pan and fry chicken on medium heat until cooked through.
  2. In the meantime, mix butter and hot sauce together.
  3. When chicken is cooked, toss it in the butter until coated. Serve with celery sticks and blue cheese dip.
Tip: You can use any hot sauce you like. Add more or less depending on your tastes. 

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