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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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Persian Kotlet (cutlet, hamburger)

I also like to eat the leftovers cold, on bread, with mustard. I'm a little strange. 

Persian Kotlet (cutlet, hamburger)
Makes approximately 12 patties

Ingredients
  • 1 lb lean ground beef
  • 1 small onion, grated
  • 2 medium potatoes, boiled, skin removed & mashed or grated
  • 1 egg
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • salt
  • pepper
  • 1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
  • 1 cup breadcrumbs
  • oil for frying
  • 1 large tomato, quartered
  • 1 bell pepper, seeded and cut into large chunks
  • 1/4 cup water
  • 1/2 teaspoon turmeric,
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon tomato paste
Directions
  1. Mix it all up with your hands (except breadcrumbs) until well combined.
  2. Take about 1/4 cup of the mixture and form into flat ovals. Coat with breadcrumbs and fry in a touch of olive oil for a few minutes per side until golden and cooked through (timing will depend how thick your patties are).
  3. Serve with rice or pita.
  4. These go nicely with stewed tomatoes and red peppers (which I didn't take a photo of). Place the tomato, pepper, water, turmeric, cinnamon and salt in a medium pot. Bring up to a simmer on medium heat and allow to cook for about 15 minutes until the tomatoes and peppers are soft.
  5. Stir in the tomato paste to make a thick sauce. You can add a splash of water if there isn't enough left in the pot. 
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