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 you over-bake them. Allow to co
Post a Comment
Read More...

Fish and Potato Cakes

I had a left over piece of salmon, and 2 pieces of pollock so I used a combination of the two to make this recipe. Use whatever fish you like! I made them flat but you could make them thicker if you wanted to.


Fish and Potato Cakes
Makes 12 fish cakes

Ingredients
  • 12 oz fish, steamed
  • 1 large potato, boiled, cooled and grated (about 1 1/2 cups grated)
  • 1/3 cup grated carrot
  • 1/4 cup minced onion
  • 2 eggs
  • 1/3 cup whole wheat breadcrumbs
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon dried dill
  • Canola oil for frying
  • Lemon and orange slices for garnish
Directions
  1. Use two forks to break the cooled fish into flakes. Set aside.
  2. In a bowl, combine all other ingredients except oil. Add fish. Form into 12 cakes (about 1/4 cup of the mix per cake should do) and flatten them a bit. Chill for about 1/2 hour.
  3. Heat oil in a large pan over medium. Place fish cakes in the pan a few at a time. Cook for 3-5 minutes until the bottoms are nice and golden. Flip and cook the other side for another 3-5 minutes. Repeat for remaining fish cakes. Serve with Tartar Sauce, lemon and orange slices.
Tip: You may feel like these won't stick together but once you brown the first side they'll be fine. You can take an extra step if you want them crispier and bread the outside before you fry them.

Email Post

Comments

Post a Comment

Popular Posts