Skip to main content

Featured

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...
Post a Comment
Read More...

Stuffed Peppers

I made Persian Style Spaghetti for my family tonight and since I'm not eating starch at the moment, I decided that stuffing the meat mixture into a pepper could be yummy. It actually worked out very well. I just sprinkled some grated parmesan on top and it tasted just as good as pasta!

 You could probably stuff this meat mixture into other vegetables like eggplant or tomatoes.



Stuffed Peppers
Makes 6-8 servings

 Ingredients
  • 6-8 sweet bell peppers (any colour)
  • 1 lb lean ground beef
  • 1 large onion diced
  • 1 red pepper diced
  • 2 celery stalks diced
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • salt
  • pepper
Directions
  1. Slice the top off the peppers (keeping the tops). Slice a very small amount off the bottom just so that the peppers stand up. Remove seeds. Rinse inside and out and set aside to dry.
  2. Sauté the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (a potato masher works better).
  3. Add the vegetables and keep cooking until meat is done.
  4. Add spices and stir well.
  5. Add tomato paste stirring well and cook another 2 minutes.
  6. Let the mixture cool slightly then stuff into dry peppers. Put the pepper tops back on (it's optional of course) and wrap each pepper in a double layer of foil or, line a glass baking dish in a double layer of foil and cover with more foil.
  7. Bake at 400F for 45 minutes or until the peppers are tender. Let cool for 10 minutes before serving.
Email Post

Comments

Post a Comment

Popular Posts