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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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Persian Style Spaghetti (with my twist)

Can we get a little fancy here? The addition of roasted red peppers and sun-dried tomatoes add extra flavour to this dish.


Persian Style Spaghetti (with my twist)
Makes 6 servings

Ingredients
  • 6 cups cooked pasta, any shape
  • 1 lb lean ground beef
  • 1 onion finely chopped
  • 2 cloves chopped garlic
  • 2 celery stalks, finely chopped
  • 1 roasted red pepper, pureed
  • 3 sun-dried tomatoes (packed in oil), pureed
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tbs oregano
  • salt & pepper
  • 3 heaping tablespoons tomato paste
Directions
  1. Cook your pasta according to package directions.
  2. Brown your meat in a pan and add the onions, celery and garlic. Cook through.
  3. Stir in the pureed red peppers, sun-dried tomatoes, spices and the tomato paste. You may add a few tablespoons of the pasta cooking water to loosen it up a bit, but it should be thick. Simmer for a few minutes.
  4. Stir in the pasta and put everything into the pot. Cover with a clean kitchen towel and a lid, and cook on medium low for about 30 minutes.
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