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...

Thai Red Curry SPICY!

Wow, this red curry paste I bought was very spicy. I think if you served this curry with rice it would tone it down a bit, but I'm trying not to eat too much rice so I'll try it with yogurt tomorrow for lunch.

This was my first time using fish sauce. It stinks! But you can't tell it's in there - kinda like anchovies in your Caesar salad.
  


Thai Red Curry SPICY!
Adapted from RASAMALAYSIA
Makes 2 servings

Ingredients
  • 1 teaspoon oil
  • 2 teaspoons red curry paste
  • 1 cup chopped mushrooms
  • 1/2 cup snow peas, cut into pieces
  • 1/2 cup carrots, cut into pieces
  • 1/4 cup water
  • 2 cups beansprouts
  • 1 teaspoon sugar
  • 1/4 teaspoon fish sauce
  • 200ml (6-7oz) coconut milk
  • 4-5 oz chopped cooked chicken breast
  • 1/4 cup chopped cilantro
Directions
  1. In a large pan, heat the oil over medium high heat. Cook the curry paste in the oil for just a minute stirring constantly.
  2. Add the mushrooms, snow peas and carrots and stir to coat with the curry paste. Stir in the water and cook for about 5 minutes stirring occasionally until they soften a bit.
  3. Add the beansprouts and stir. Sprinkle the sugar on top followed by the fish sauce and coconut milk. Stir well. Add the chicken (mine was leftover grilled) and simmer for a few minutes until the sauce thickens slightly and the chicken is heated through.
  4. Stir in cilantro before serving.


Email Post

Comments

  1. CaroleFebruary 28, 2012 at 9:20 PM

    This is a post I did about 2 very good Thai cookbooks http://caroleschatter.blogspot.co.nz/2012/01/cook-books-spirit-house.html

    ReplyDelete

Post a Comment

Popular Posts