This was a surprising recipe that I sought out in order to use up some of the abundance of farro that has been living in my cupboard for ages. Space is at a premium in this tiny apartment so my old days of buying in bulk are relegated to only a few ingredients that can be manipulated and stashed in odd places easily. And while I do like farro and enjoy its nutty flavor quite a bit, space for spices wins out over grains these days.

I was actually rather skeptical while mixing this batter together. My kitchen sense was tingling and not in a good way. I thought for sure I was on the verge of yet another cooking crisis (there have been an awful lot lately) and I’m pretty sure I rolled my eyes in exasperation as I placed the baking dish into the oven. I didn’t have a lot of faith that farro could translate into a suitable sweet bread texture but I was happily proved wrong.

The loaf rose, it sliced beautifully, and smelled lovely. The buttermilk broke down the nutty farro into a tender and moist crumb, and I’m happy to report that I’ve added a new breakfast staple to my repertoire. Meanwhile, the farro haunting the apartment has found a new lease on life.

Cranberry Farro Quick Bread
Makes 1 Loaf
Originally published online at Saveur.com

1 1/4 cup buttermilk
3/4 cup cooked farro
1 1/2 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries or cherries
1/4 cup honey
1/4 cup packed brown sugar
6 tbsp. unsalted butter, melted
2 eggs

Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside.

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside.

Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out clean, approximately 1 hour.

Remove bread and allow to cool slightly on a wire rack, about 15 minutes. Then turn out the loaf onto the rack to cool completely before slicing.

Originally posted on Erin Cooks

Cranberry Farro Quick Bread

Update (May 15, 2012): Just a wanted to let you know that the release date for the book has been changed to the beginning of July. I’ll keep you posted should any more changes occur!

This is just a short note to show you guys the cover of my soon to be released cookbook and let you know that Poptails: 60 Boozy Treats Served on a Stick will be available to buy on June 12. That’s 54 days away in case you were trying to count it out in your head. I can’t wait to infuse your summer with Manhattan and Dirty Martini pops and I look forward to hearing all about the shenanigans you get into while passing them around at your lake houses, pool parties, and backyard barbecues. Cheers!

Originally posted on Erin Cooks

My Cookbook Will Be Released in 54 Days

Are you eating quinoa yet? If not, then you definitely should be! I’m a recent convert after having eaten a delicious dish called the Happy Vegan at Tender Greens in Walnut Creek and then fell completely in love with the versatile superfood after an impromptu picnic with CK. That day I picked up a good to the last bite combination of quinoa, arugula, beets, goat cheese, and mandarin oranges  from Fleur de Sel and promptly went home to make a grocery list to recreate the dish at my leisure. And oh have I ever!

Needless to say, I was pretty stoked to get my hands on this brand new cookbook called Quinoa Cuisine that’s packed with 15o ideas for getting your quinoa on.

I’ll admit that prior to scouring this book for tips my first few attempts at cooking quinoa were not very good. It seemed that whenever I tried to make it on the stovetop it would come out very wet and mushy. Ick! But then I realized that I could make it in my rice cooker and voila — dry and fluffy quinoa was born. I don’t know why I’m completely unable to cook it the “normal” way, but I was pleased to see that the authors of the book also mention this method of preparation in their extensive introduction. A few additional tidbits of information that I found fascinating and/or useful included:

• Quinoa is gluten-free and therefore a great alternative staple to keep on hand for your friends and family who are sensitive to such things.
• Quinoa flakes are a real thing. I’ve heard about and used quinoa flour but not flakes.  Apparently they resemble rolled oats and are good to use in place of breadcrumbs.
• Rinse your quinoa! I learned this the had way when I cooked an entire bag without doing so. It was so bitter from the saponin coating that I ended up throwing it out. Even if your packaging says that it has been pre-rinsed I wouldn’t take the chance. It takes less than a minute to run it under a little water in a fine mesh strainer.
• Quinoa isn’t cheap. Buy it in bulk. Jessica Harlan and Kelley Sparwasser are right on about this point. I quickly got sick of paying for expensive single bags at my local grocery store. Not to mention that half the time they were sold out. I ended up using the subscribe and save option on Amazon and now have a healthy supply on hand at all times.

That big stockpile will definitely come in handy with the huge array of recipes in this great reference. I love the idea of substituting quinoa for rice in paella, pilafs, and stews. Not to mention all of the great vegetables and pies that you can fill with the fluffy stuff. Plus there’s an entire new facet of baking opened up to you with the use of quinoa flour. Recipes for crepes, pie crust, pancakes, and even buttermilk biscuits are all intriguing enough for me to feel my ingredient shopping urge kick in.

But until that special flour arrives on my doorstep we can tide ourselves over with this healthy, filling, and super nutritious stuffed squash. It couldn’t be easier to prepare and it’s quite pretty to present to guests. You can even make the squash cups ahead of time and bake them off just as your companions arrive. They’ll think you slaved in the kitchen all day, and you can feel good about serving something that won’t make anyone feel guilty about over indulging in customary dinner party wine and dessert.

Quinoa Stuffed Acorn Squash
Serves 4
Originally published in the cookbook Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser

2 acorn squash, halved stem to end, seeds removed
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 cup red or white quinoa, rinsed
1 cup water
1 shallot, minced
3 cups fresh baby spinach (about 3 ounces)
1/3 cup currants or golden raisins (Erin’s Note: I used dried cranberries)
1/3 cup chopped shelled unsalted pistachios
2 tablespoons plus 4 teaspoons grated parmesan cheese, divided
kosher salt and black pepper

Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or aluminum foil. Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking sheet. Roast until the flesh can be pierced easily with a fork, about 30 minutes.

Meanwhile, in a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes for white quinoa, 18 to 20 minutes for red. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool slightly.

In a large nonstick skillet, melt the butter over medium heat. Add the shallot and sauté, stirring occasionally, until translucent and soft, 3 to 5 minutes. Add the spinach and wilt, stirring and turning occasionally with tongs, 3 to 4 minutes. Stir in the cooked quinoa, raisins or currants, pistachios, and 2 tablespoons of Parmesan cheese. Season to taste with salt and pepper.

When the squash are cooked, turn them over so the cut side is up. Fill each half completely with filling and sprinkle with about 1 teaspoon of the remaining Parmesan cheese.

Return the filled squash to the oven and cook an additional 20 to 25 minutes, until the filling is heated through and the cheese is melted. Serve hot.

Originally posted on Erin Cooks

Quinoa Stuffed Acorn Squash

Note: This recipe originally appeared as a guest post on the lovely Eat Boutique. While the cookies below have an Easter theme these rainbow cookies can easily be adapted to fit any occasion.  Think purple, orange, and black for Halloween or red, white, and green for Christmas.

Are you good at decorating sugar cookies? Because I’m not. Not even a little bit. I do love to eat them though so I’ve probably consumed many dozen very badly personally iced shapes in my lifetime.  At this point I’ve honestly stopped trying and you have to count yourself lucky if your treat gets a layer of single-colored icing.

If you’ve played Draw Something with me then you’re very familiar with the fact that I don’t have an artistic bone in my body. What? Draw a house? You can’t tell that that’s a house? That off-center rectangle right there is a chimney! Duh. Needless to say if I can’t sketch simple shapes on an iPad than wielding a pastry bag full of precious pink icing isn’t going to be a pretty sight either.

So I like to think up clever ways to make pretty things that I don’t have to ruin with frosting. Like these thick and chewy sugar cookies. I think they’re rather stunning and dyeing the dough, rolling it out in rainbow strips, and then cutting out cute Easter appropriate shapes didn’t make me want to cry or have a single kitchen fit. For a little added flair, since making the cookies was such a breeze, I even packaged them in pretty self-standing bags and accessorized with seasonal ribbon. Who needs frosting? Not me! Want to make these simple treats at home? Let me walk you through the process.

Thick and Chewy Rainbow Cookies

Cookie recipe originally published on the Food Network website. Decoration inspired by Betty Crocker.com.

1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt

In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.

In a second bowl, combine and mix well the flour, baking powder, and salt. Then stir the flour into the butter mixture 1 cup at a time.

Using a 1-cup measuring scoop divide the prepared dough equally into 5 parts. If too little or too much dough remains as you create the fifth dough ball make adjustments accordingly.

Dying the Dough

There will be less cleanup necessary in-between dyeing the dough if you follow this color sequence: begin with red, then purple, followed by blue, green, and end with yellow. Be sure to thoroughly wipe out the mixing bowl before you create the yellow dough or you might end up with streaks.

To begin, place one ball of dough into the bowl of your mixer. Add 8-10 drops of red food coloring (this is entirely subjective and really depends on how dark or light you would like the end color to be). Turn on your mixer and allow the dough to process until the color is equally distributed and no longer streaky. Remove the dough when you are satisfied with the color and proceed with the next color described in the above sequence. For tips on creating colors with food coloring click here.

When all of your dough balls have been dyed place them in a bowl (or on a platter) in the freezer for 20-30 minutes.

Shaping the Dough

Place a rack into the middle position and then preheat the oven to 350 degrees.

Lightly flour a surface. Then slice each dough ball in half. Roll one half of each ball into a rope approximately 3/4-inch wide and 9-inches in length. Place the ropes of dough side-by-side and then gently roll the dough out until it is slightly thicker than 1/4 inch. If your dough seams are loose gently press them together with your fingers and them smooth out any indentation with the rolling pin.

Cut out the dough with the cookie cutters of your choice being sure to angle the cutters so that at least 3 colors are included on the cookie. Place the cookies at least 2 inches apart on a greased or silpat covered cookie sheet. Bake for 10 minutes. The bottoms of the cookies should only be very lightly browned. Allow the cookies to cool for 2 minutes on the baking sheet and them place them on a wire rack to rest.

Using a knife, carefully separate the remaining rolled out dough back into 5 color-coded piles. Re-shape the dough into smaller logs, place them side-by-side on your floured surface and repeat the steps above until you have used as much of your rainbow colored dough as possible. Then begin the process again with your remaining original dough halves. Note: Each time you re-shape your dough the space in between sections will shrink and more colors will show on your cookies.

If you so desire, this tutorial will walk you through how-to create self-standing treat bags. In addition, all of the Easter themed ribbon I purchased was found online at Etsy.

Originally posted on Erin Cooks

Rainbow Cookies

Yes, this recipe was another inspired find via Pinterest. When will the intervention be scheduled? No, really, I’m not that bad. Honestly there’s a lot of junk swimming around the site now that it has become so overwhelmingly popular. That means that I get extra excited when I manage to come across an idea that makes a lightbulb burst into brilliance over my head like I’m a food blogger cartoon. It takes a lot to get me gushing and exclaiming these days and the things that do usually involve zombies, Kate Middleton, or Jensen Ackles so these pretty Neapolitan Rice Krispie Treats via The Partiologist are definitely in good company.

My method for crafting these addictive layered squares is slightly different from the original post. I couldn’t find strawberry flavored marshmallows so I opted for strawberry fluff instead. I also used a 9 by 13 pan as the base for the squares and made 3 entire batches of treats. All of that sticky marshmallow stirring practically gave me carpal tunnel. Ouch! Each batch of cereal was then very firmly pressed into place in the pan, and chilled for a time in the refrigerator in between making the vanilla, chocolate, and strawberry layers.

The most entertaining part of this task was when I flipped the entire pan over onto a cutting board to begin slicing the treats into servings. That brick of sugary sweetness looked the the perfect building block for a fairy princess castle. If only we could craft our homes out of Neapolitan-striped bricks. How cool would that be?! Anyway, I thought that all of this stirring and pressing and marshmallow scraping deserved a slightly cuter presentation than the usual ho-hum tupperware container. So I found some seriously adorable (and matching) ice-cream cone ribbon on Etsy and bagged the treats in little towers before I sent them off to CK’s office.

Even though this is a time-consuming activity I would make them again in a heartbeat. The chocolate-vanilla-strawberry combo is to die for and I think I’ve developed a little obsession with strawberry fluff. Yet another pink food to add to my ever growing arsenal!

Neapolitan Rice Krispie Treats
Inspired by  The Partiologist and The Original Rice Krispie Treats recipe

For the Vanilla Layer
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies cereal

For the Chocolate Layer
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Cocoa Krispies cereal

For the Strawberry Layer  (Note: I followed the recipe for Fluff based treats for this layer. It is slightly different from the other two layers).
4 tablespoons butter or margarine
1 jar (7 1/2 oz) Strawberry Fluff
5 cups Rice Krispies cereal

Begin by lining a metal square edged 9” by 13” pan with aluminum foil. Instruction are available here. Use a pan that has high sides. Casserole dishes with rounded edges will not be able to hold all of the treat layers. Generously spray your prepared pan with cooking spray.

For the Vanilla Layer melt the butter in a large pot over medium-low heat. Add the marshmallows and stir continuously until they have melted completely. Quickly stir in the rice cereal until it is completely coated. Pour the mixture into your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator. Wash out your cooking pot and proceed to the Chocolate Layer.

For the Chocolate Layer melt the butter in a large pot over medium-low heat. Add the marshmallows and stir continuously until they have melted completely. Quickly stir in the Cocoa Krispie cereal until it is completely coated. Pour the mixture on top of the vanilla layer in your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator. Wash out your cooking pot and proceed to the Strawberry Layer.

For the Strawberry Layer melt the butter in a large pot over medium-low heat. Add the strawberry fluff and stir continuously until it has melted completely. Quickly stir in the rice cereal until it is completely coated. Pour the mixture on top of the chocolate layer in your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator.

When the treats have cooled completely, remove them from the pan. Place them on a cutting board. Discard the aluminum foil and cut the large rectangle into slices. Then cut each large slice into smaller squares. Enjoy!

Originally posted on Erin Cooks

Neapolitan Rice Krispie Treats

After 31 years of wanting an egg cup my mom sent me a pair of pretty purple porcelain ones last week. OK, so perhaps I’m exaggerating about the 31 years thing but it’s entirely possible that my Bread and Jam for Frances egg cup induced obsession began while I was still in utero. At the very least I can positively confirm that from the age of five on I was absolutely hooked on the idea.

Of course, much like Frances at the beginning of the story, my younger self really didn’t want anything to do with the soft boiled egg that you were supposed to perch on top of the dainty cup and then eat. I just wanted a pretty dish. As a former picky eater that you could barely coax into eating scrambled eggs I distinctly remember feeling horrified at the thought of eating a runny tepid egg. Pass the cheese pizza please. There was no way I was eating anything so weird and potentially slimy.

This afternoon I finally had the opportunity to take my egg cups for a test drive. I dug out the Better Homes and Gardens Cookbook, found the proper instructions for making soft-cooked eggs and popped a few organic eggs into a pot. While the eggs were boiling the oddest feeling came over me. I seriously started dreading the thought of eating not quite set eggs. It was as though I’d opened up a psychic connection to itty bitty Erin and all she wanted to eat were cheeseburgers with mustard and grilled cheese sandwiches cut into exactly nine squares.

Even while I took photographs of my egg cups meeting my copy of Russell Hoban’s book for the first time I honestly wasn’t sure if I would actually be able to eat what I had cooked. I can’t even begin to express how utterly absurd this feeling was. Especially considering the amount of eggs benedict I’ve consumed in my lifetime.

Finally I steeled myself and worked up the courage to take a bite. And I loved it! I sprinkled a little salt on the exposed yolk and went to town and honestly before I knew what was fully happening I had polished off two tender eggs and was getting ready to whack the top off from a third. Eureka! Soft-boiled eggs are amazing! What on earth was Frances thinking? Why had I let that little jam fiend get into my head and brainwash me into believing that this simple breakfast was awful when in reality it’s actually extraordinary? I suppose the moral of the story is that even when you’re a grown-up there’s still a picky little kid somewhere in the back of your brain that needs to be put back in their place from time to time.

Soft-Cooked Eggs
Originally published in the New Better Homes and Gardens Cookbook

4 eggs
cold water

Place eggs in shells in a single layer in a medium saucepan. Add enough cold water to cover 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 4 to 6 minutes; drain.

Fill the saucepan with cold water and let stand just until the eggs are cool enough to handle. Cut off tops and serve in egg cups. Or, cut the eggs in half and use a spoon to scoop the eggs into serving dishes. Makes 4 soft-cooked eggs.

Originally posted on Erin Cooks

Egg Cups and Soft-Cooked Eggs

Note: This item originally appeared as a guest post on Eat Boutique. Make sure to check them out!

There’s a first time for everything folks, and this was honestly the first time I’ve ever made deviled eggs from start to finish. I believe I may have assisted a friend while she put together a few dozen while helping prep for a dinner party, probably shelling eggs or something, but otherwise I’ve never had the pleasure.

I’m generally not much of an egg aficionado. I can take them or leave them but occasionally I have a craving and that urge must be met. I assume it’s the protein luring me in with golden promises of post snacking energization. Some healthy foods really do tend to have their way with you, don’t they? So when I do make eggs I like them to be just a bit more than their traditional selves. Which is why this savory concoction of chutney, jalapeños, and garam masala caught my eye. That and the bright pop of crisp, fresh, bright red radishes sprinkled on top.

But before we get to any sort of edible decorations I had to tackle the timeless issue of how-to successfully peel eggs so that they come out smooth and elegant instead of looking like a little mouse has been gnawing great bites out of them. I’ll readily admit that I had a few disastrous outcomes before I finally managed to wrangle six perfect eggs. I found myself frantically googling for tips and ideas trying not to get bits of shell all over my iPad but none of the ones I found were super helpful. By all means, if you have any great hard boiled egg tips in your bag of tricks please share them with me in the comments.

Once the eggs were shelled though the rest of the dish is absolutely dead simple and involves finely mincing a few vegetables and combining all of the ingredients into a tasty red and green studded filling. I know a lot of people take the extra time to pipe the filling into their deviled eggs, but I actually like the little round mounds I ended up shaping with an extra small cookie scoop. They seem just a tad more authentic, don’t you think? Of course, what really matters in the end is how they taste. The slightly sweet garam masala gives these pretty eggs a startlingly unique flavor that I found addictive. Sweet, salty, savory, and spicy all rolled into one fetching bite which has definitely find a home in my appetizer rotation.

Garam Masala Deviled Eggs
Originally published by Kristine Kidd on Bon Appetit.com
Makes 12 Eggs

6 hard-boiled eggs
3 1/2 tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeño chile
1 1/2 teaspoons minced mango chutney (Erin’s Note: I actually used a Jalapeno Chutney that I really love)
1/2 teaspoon (scant) garam masala
Finely chopped radishes

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.

Spoon yolk mixture into whites. Top generously with chopped radishes. Cover loosely and refrigerate.

Originally posted on Erin Cooks

Garam Masala Deviled Eggs

Truth. I am horrible at doing my own hair. I also haven’t gone to the salon since September so that complicates things even more. Therefore right now I essentially have two “styles.” They are messy bun and disheveled curls made via hot rollers. Kate Middleton wouldn’t be caught dead out in public with me. She’d seriously make me stay in the car while she perused Top Shop and Zara.

What’s all of this hair talk about anyway? Well, you see, I can’t create anything fancier than a three-strand boring old braid on my own head but thanks to a little help from a friend I can now whip up a stunning six-strand braid of dough and bake it into bread. Pretty amazing, right? But let’s go back to the beginning.

This roasted red pepper bread has been kicking around my kitchen in a purple folder full of loose recipes for more than a year now. I poached it from CK’s grandmother’s copious collection of cookbooks one sleepless night (along with that herbed fan roll recipe) and every once in a while I would see it and think I should make it and then I’d promptly forget and bake cookies or you know…have to pack my entire house and move yet again. Little things like that — ha ha. But I finally managed to get my act together last week and bring this stunning orange loaf to life.

I loved that the dough resembled pumpkin hued Play-Doh and while it sat quietly rising in my kitchen I really wanted to do something cool with it. The instructions said to braid the dough with a regular three-strand technique but I didn’t want to do that. How ho-hum can yo get? Then I remembered a video that Alejandra of Always Order Dessert created where she walked you through the step-by-step process of creating a six-strand braid.

Click here to view the embedded video.

The smell of this bread cooking is seriously scrumptious and you get to relive that scent each time you toast a slice for breakfast. Of course CK totally ruined it for me by saying that it smelled like Cheez-its. That took the persnickety wind right out of my sails and admittedly, he’s right, but it still smells good and it makes a mean grilled cheese. If you bake this bread you absolutely have to make yourself a grilled cheese sandwich. It’s the law. I mean it! Plus you can only eat so much toast.

Roasted Red Pepper Bread
Makes 1 Huge Loaf
Originally published in the Taste of Home Christmas Annual 2010 and slightly modified below.

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup grated Parmesan Reggiano cheese
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 egg
1 tablespoon water

Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide dough into six pieces. Then watch Alejandra’s video to learn how to create a six-stand bread braid. Place the braided dough on a greased cookie sheet. Cover and let rise until doubled, about 1 hour.

In a small bowl, combine egg and water; brush over braids. Bake at 350° for 30-35 minutes or until the top is golden brown and sounds hollow when you knock on it.

Originally posted on Erin Cooks

Braided Roasted Red Pepper Bread

I was once a hoarder of books and then I got an iPad and everything changed. My love affair with tangible reading materials has faded to such an extent that I’m honestly a little shocked. You see, once upon a time I railed against the cult of ebook. I insisted that I needed “real books” because of the way they felt and smelled and I never met a bookstore I didn’t like. Give me pages or give me death! I’m serious. I was hardcore. And now I’m hardcore in love with my iPad and Kindle Touch instead. Especially when it comes to cookbooks.

When we moved I gave away a disgusting amount of unsolicited review copies and books I’d picked up on sale and even some that I’d received as gifts. I still feel rather guilty about the items I received as gifts but finances sometimes rule out over nostalgia when you’re shipping your belongings cross country. Needless to say it was a recipe bloodbath. The cookbooks that made the cut fit into two small book boxes.

The cookbooks I purchase now are all ebooks. I’ve always used my laptop in the kitchen but it’s now been replaced with my iPad. Yes, it sometimes gets little olive oil finger prints on it. No, it’s not a big deal.

One of the most exciting ebook developments (for me) in the past few months was the ability for libraries to rent kindle ebooks. I can’t even begin to tell you how much time I’ve spent browsing the San Francisco Public Library’s eLibrary. It’s seriously my new best friend. In fact, the recipe for this post was discovered while I “paged” through an ebook of Martha Stewart’s Cookies during the holidays.

Now, would I be OK with cookbooks on my non-color Kindle Touch? No. Not so much, but the full-color iPad offers a very good user experience that suits my needs perfectly. Have you had a similar change of heart or are you still hanging onto your cookbooks with white knuckled fury?

Enough about ebooks though. We’ve got blondies lounging about on a pig-shaped Paula Deen branded cutting board!

I feel that it’s my duty to warn you that this flavor combo is very different. You’re either going to love it or hate it. Also, dried pears are kind of a pain to find. I suspect Whole Foods probably sells them and you can definitely get them online at any of the bigger nut and fruit sellers. I picked up mine at the ferry building farmers market.

I also think that a few dark chocolate chunks would have been a nice addition to this recipe. If you’ve ever had chocolate covered ginger before you’ll know why I’m recommending it. I think that what I enjoyed the most about these bars was the gorgeous gold on gold color combo. They look so warm and welcoming that it’s practically impossible to turn a slice down. So pour a big cold glass of milk, fire up your favorite eReader, and see what you think.

Pear, Pistachio, and Ginger Blondies
Originally published by Martha Stewart in the cookbook Martha Stewart’s Cookies

9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup coarsely chopped dried pears (4 ounces)
3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
1/4 cup coarsely chopped candied ginger (1 1/4 ounces)

Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.

Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondie out of pan; transfer to a wire rack. Let cool completely; cut into wedges.

Originally posted on Erin Cooks

Pear, Pistachio, and Ginger Blondies

Well look what we have here. The obligatory heart-shaped baked good post for Valentine’s Day! Half of you are already clicking to the next blog entry in google reader and the other half are still with me. Thank you second half! There’s nothing wrong with loving pretty things, cookies, or cutting them into girlie girl shapes. As you’re probably aware I’ve made lots of heart-shaped things in the past and quite enjoy doing so whether it’s a goofy holiday or not.

This lovely little recipe was particularly pleasing though as I didn’t have to cover my one square foot of usable kitchen counter space with flour, fight off Dexter the cat’s constant curiosity, and then try to roll out dough. In fact, you don’t even have to turn on a mixer to make these addictive little sweets. Conjure up a medium sized bowl, a wooden spoon, and a square baking dish and you’re good to go.

My one suggestion would be that you definitely prep your baking dish, preferably with parchment paper. But if you’ve run out and keep forgetting to buy more, like me, aluminum foil liberally plied with cooking spray does the trick in a pinch.

Of course, this bake and then cut method does leave behind an interesting array of oddly shaped scraps. The’re quite ugly but you can give the pretty well-formed hearts away and keep the discards at home. Waste not, want not! Plus, I assure you that they’ll taste just as scrumptious in a small neat pile next to your afternoon cup of tea. If anyone gives you a weird look just say they’re something funky you found on Pinterest. No one will even bat an eye.

Dried Cranberry Shortbread Hearts
Originally published by Martha Stewart in the cookbook Martha Stewart’s Cookies

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries, cherries, or mini-chocolate chips

Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

Originally posted on Erin Cooks

Dried Cranberry Shortbread Hearts