Happy Nowruz!

October 12, 2023

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...

Happy New Year to all you Persians out there!

This is our Haft-sin (7S - 7 symbolic items).

I dyed the eggs with onion skins. Amazing how regular onions can produce such a beautiful red colour! Just boil the skins from cooking onions (I guess I had about 4 cups worth or skins) for 30 minutes. I put the eggs right into the simmering liquid skins and all. I simmered them on medium low for about 10 minutes the turned off the heat. I let them sit overnight. Why not. After I removed and dried them, I rubbed the first few with canola oil to buff them up a bit. Those are the ones on the left. You can see they're slightly shinier.

If you want to learn more about Nowruz or what the items in the Haft Seen represent, go here.