Monday, June 16, 2014

Maple Walnut Blondie

Ingredients 1 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/4 cup chopped walnuts 1/3 cup butter, melted 1 cup packed brown sugar 1 large egg 1 tablespoon vanilla extract 1/2 cup white chocolate chips Sauce: 1/4 cup butter, softened 1/4 cup powdered sugar 1 ounce cream cheese (2 tablespoons), softened 1 tablespoon maple syrup Directions Preheat oven to 350 degrees. Line an 8x8 pan with aluminum foil and spray with cooking spray. In a bowl add flour, baking powder, baking soda, salt, and walnuts. Whisk to combine. Set aside. In a large bowl, mix the melted butter and brown sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mixture a little at a time until combined. Stir in white chocolate chips. Spread into the 8x8 pan and bake for 20-25 minutes or until center passes the toothpick test. I like mine a little on the gooey side. Remember right out of the oven they may seem gooey but once they cool they set up more. Serve warm with ice cream and Maple Butter Sauce. For the Maple Butter Sauce: In a small bowl add the butter, powdered sugar, cream cheese, and maple syrup. Blend with a mixer until smooth. When ready to serve, heat the maple butter sauce for about 30 seconds in the microwave and pour over warmed blondie and ice cream. Recipe adapted from These were AMAZING!!!

Sunday, June 1, 2014

Honey Lemon Chicken Breasts

Ingredients Juice and zest of 1 large lemon (3 tablespoons juice) 3 tablespoons honey 2 teaspoons finely chopped garlic 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons extra-virgin olive oil 4 bone-in chicken breast halves, skin on (about 2-1/4 pounds) Salt and freshly ground pepper Directions Preheat the oven to 400 degrees Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.