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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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Sholeh Zard (saffron rice pudding)

This is a wonderful Persian recipe for rice pudding. The saffron, rosewater and cinnamon are a great combination.

You might be thinking that 6 cups of water is too much but you really want to cook the rice so it gets very soft.


Sholeh Zard (saffron rice pudding)
 Adapted from Group Recipes

Ingredients
  • 6 cups water
  • 1 cup basmati rice
  • 1 1/2 cups sugar
  • 1 teaspoon saffron, crushed
  • 1/4 cup rosewater
  • 1/2 cup slivered almonds
  • slivered almonds, pistachios and cinnamon for garnish
Directions
  1. Bring the rice and water to a boil in a large nonstick pot on high heat. Once boiling, reduce the heat to medium high and cook until the rice is very soft, 30-40 minutes.
  2. Then, add the sugar and stir well.
  3. Stir in the saffron and rosewater until well combined. Then add the almonds.
  4. Cover the pot with a lid and let it cook on low heat for 20 minutes. It should be thick by now, if not, keep cooking it until the liquid is absorbed into the rice.
  5. ransfer the rice pudding to a glass dish and allow it to cool to room temperature. Then, decorate it with cinnamon and nuts. Refrigerate for several hours to firm up. I like to serve it cold.


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