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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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Mirza Ghasemi (Persian Eggplant Dip)

Mirza Ghasemi (eggplant dip) Recipe

This is good stuff. When I buy eggplants I never really have an idea of what they will become. They just sit in the fridge until I figure out what I want to do with them. This is usually where they end up. Don't skimp on the garlic because it really makes this dish, that's my favourite part. 

I just garnished with a few fried onions.
Toss rings of onion in flour and fry in oil until crispy.

Mirza Ghasemi (Persian Eggplant Dip) 
Makes 4 servings

Ingredients
  • 1 large eggplant
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tomato, peeled and diced
  • 1 tablespoon tomato paste
  • 2 eggs, lightly beaten
Directions
  1. Preheat the oven to 400F.
  2. Wrap the eggplant in foil and place on a baking sheet. Bake for about 30 minutes or until eggplant is very tender. Carefully open the foil and cut a slit in the eggplant. Scoop out the flesh and set aside. Discard the skin.
  3. In a large pan over medium high heat, fry the onions and garlic in olive oil. Once they start to turn brown, add the eggplant and continue to cook until everything melts together and most of the liquid from the eggplant has evaporated.
  4. Stir in spices, tomato and tomato paste. Cook over medium heat for about 10 minutes until the tomatoes get soft. Push the mixture to one side of the pan.
  5. Add a splash more oil and add the eggs to the empty side of the pan. Cook the eggs half way (give them a few stirs) then mix everything together. Continue to cook until the eggs are cooked through. Serve with warm pita.
Looking for more Appetizer recipes? Click Here!

Tips:
  • To peel the tomato, bring a small pot of water to a boil. Cut an x in the bottom of the tomato. Place in the boiling water just for a minute or two. The skin should peel off easily.
  • I made a small amount but you can easily multiply the ingredients for a larger family.
  • You could bake the eggplants uncovered or grill them until the skin splits, but be careful not to let them dry out or you won't get much flesh out of them in the end.
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Comments

  1. Raquel.ErecipeMay 14, 2011 at 4:42 AM

    I usually grill the eggplant and thenpeel off the skin, mash it put some salt and pepper then mix it with beaten egg, then fry. In my country we called it Tortang Talong... It is a kind of nutritious but simple recipe =)

    ReplyDelete
  2. JenniferMay 15, 2011 at 11:20 PM

    I bet the grilling adds a special flavour. One day I'll try it your way =).

    ReplyDelete

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