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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 yo...
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Foul (Ful) Moudamas (Egyptian fava bean breakfast)

Foul moudamas, ful mudammas, foul mudammas, fool medames ... however you choose to spell it, it means the same thing.

 This is an Egyptian and Middle Eastern breakfast recipe that is simple and delicious. I've seen other versions on the web but this is the way my mom makes it.

 My mom serves this with a plate of fresh cucumber slices, tomato slices, radishes and some fresh herbs. I've tried making it with black beans and it tastes okay, but it's not the same. 

 Since legumes are allowed in phase one of both The South Beach Diet and Atkins, this is a great choice for breakfast if you're tired of eating eggs.

Foul (Ful) Moudamas (Egyptian fava bean breakfast)
Makes 4 servings

 Ingredients
  • 1 9oz can brown fava beans (or fava / chickpea mix) with liquid
  • 2 cloves fresh garlic, finely chopped
  • juice of 1/2 a lemon
  • 1 teaspoon olive oil
Directions
  1. Place the can of beans (including liquid) into a pot. Bring it up to a simmer and add the garlic. Simmer for 3 or 4 minutes.
  2. Serve hot with a squeeze of lemon juice, a drizzle of olive oil and fresh pita bread.
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