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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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Honey Mustard Chicken

This was really delicious! I adapted the recipe a little from How Sweet It Is. 

One thing I did a bit different is that I brushed the honey mustard on both sides of the chicken once it was cooked, and then let it cook for a minute longer on each side. Jessica brushed hers on at the end.


Honey Mustard Chicken
Adapted from How Sweet It Is
Makes 4 servings

Ingredients
  • 1 teaspoon honey
  • 2 teaspoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 2 8oz chicken breasts, sliced in half
  • salt
  • pepper
Directions
  1. Combine honey and both mustards. Set aside.
  2. Heat the oil in a nonstick pan over medium high heat.
  3. Dry the chicken with paper towels (a nice tip from How Sweet It Is), and season both sides with salt and pepper.
  4. Fry the chicken on one side for about 4 minutes. Remember we sliced them in half so they're thinner, but if you keep yours thick, you'll need to cook them longer. Flip them over and cook for another 4 minutes. Brush one side with the honey mustard and let the chicken cook on that side for another minute. Brush the other side with honey mustard and let that side cook for another minute.
  5. I'm serving mine with salad, but you could serve it with rice, potatoes or bread. I'm sure it would make an amazing sandwich with all that honey mustard flavour!
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