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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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Persian Spinach and Yogurt Dip (Borani Esfanaj)

Persian Spinach & Yogurt Dip (Borani Esfanaj)

This yogurt is delicious served as a dip or alongside one of the many Iranian rice dishes that are out there. Make sure you brown the onions and garlic enough without burning them so they become sweet rather than bitter.


Persian Spinach and Yogurt Dip (Borani Esfanaj) 
Makes about 2 1/2 cups

Ingredients
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon butter or olive oil
  • 1 cup frozen spinach, thawed and squeezed
  • 1 1/2 cup plain yogurt (thick is better)
  • tiny pinch of saffron dissolved in a teaspoon hot water
  • salt
  • pepper
Directions
  1. Over medium high heat, fry onions and garlic in butter until golden but not burnt.
  2. Add spinach and mix well to combine.
  3. Remove from heat and cool completely before mixing with the rest of the ingredients.
  4. Refrigerate for several hours before use.
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