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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

Chicken and Apple Salad Sandwich

I had some left over chicken breast and I wanted to make a sandwich. I decided on this chicken apple salad sandwich. I used a McIntosh apple but a Granny Smith would also be good since it's sour.


Chicken and Apple Salad Sandwich
Makes 1 sandwich

Ingredients
  • 3 oz cooked chicken, diced or shredded
  • 1 tablespoon diced celery
  • 1 tablespoon minced sweet onion
  • 1/4 of an apple, diced
  • 1 tablespoon mayonnaise
  • juice of 1 lemon wedge
  • 1/4 teaspoon curry powder
  • salt
  • pepper
  • 1 croissant, bun or some toast
  • lettuce or fresh herbs
Directions
  1. Mix all ingredients in a bowl and season with salt and pepper. Serve on toast or a bun with lettuce.
Tips:
  • You can use chicken breast or legs. I used breast this time.

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