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

Congratulations Dani! You were “lucky number 20!” Thank for sharing your favorite fictional couple with us. You took me all the way back to college and my Psychology in Cinema class with your reference to Charlotte Vale and Jeremiah Duvaux Durrance in Now, Voyager! Now I really want to see it again. Good thing the DVD is available on Netflix!

For those of you that didn’t win the Eat Boutique themed gift box there’s still time to order one for your Valentine.

Thank you to everyone for participating and be sure to stay tuned! There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook and you can always follow my random ramblings on Twitter via @GirlieErin.

Originally posted on Erin Cooks

Congratulations Dani!

The Eat Boutique team has outdone themselves once again with the creation of yet another gorgeous holiday themed gift box full of handmade edibles. Road mapped boxes of chocolates and red roses may be all well and good but they’ve been done to death. Perhaps this year you’d like to treat the Geoffrey to your Ina, the Ellen to your Portia, or the NPH to your David to a more unique token of your love and adoration? With that goal in mind, how do you think the significant other in your life would feel about indulging in the following glorious goodies?

• The Salty Road Bergamot Hand-Pulled Taffy
• Sqirl Wild Fennel Candied Orange Rinds
• Lemonbird Jams Hibiscus & Lime Syrup
• E.H. Chocolatier Pomegranate Pate de Fruit
• Jonboy Fleur de Sel Caramels
• Rechiutti Burnt Caramel Sauce & Caramelized Hazelnut Chocolate Bar

All of the above sounds like an opportune chance to score some major relationship bonus points to me. But what’s even better than mad props? You have the opportunity to win this unique gift box for free!

To enter the giveaway all you have to do is leave a comment on this post letting me know who you feel is the most romantic fictional (literary or film) couple. Personally I still go gaga over Anne Shirley and Gilbert Blythe. Gilbert Blythe as portrayed by the 20-something version of Jonathan Crombie though (of course).

In addition, If you share the link to this contest on your own blog, Twitter, Facebook, or Google+ account you may have one additional entry for a total of two possible chances to win. If you choose this option please leave a link to your shout out as your second comment. A winner will be selected via the nifty random number generator on Wednesday, February 8th at 5:00 PM PST and then I’ll promptly arrange to have the giftbox shipped to your home. Please note that this box can only be shipped to U.S. residents. Best of luck!

Originally posted on Erin Cooks

An Erin Cooks Giveaway: The Eat Boutique Be My Sweet Valentine Gift Box

Congratulations Kimiko! You were “lucky number 24!” Thank for sharing your favorite guilty pleasure with us. It’s a good one! I bet even Emily Thorn loves a juicy TMZ marathon. You’ll be receiving the Valentine’s Day Cookie Cube Tower from Tate’s Bake Shop in the mail shortly.

PS: Don’t forget! Tate’s is also offering a special online Valentine’s Day discount.

Thank you to everyone for participating and be sure to stay tuned! There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook and you can always follow my random ramblings on Twitter via @GirlieErin.

Originally posted on Erin Cooks

Congratulations Kimiko!

I had to eat some serious crow last Thursday when in an effort to procrastinate on a project I started watching episodes of Revenge on Hulu and liked it. OK. That’s not true. In reality I loved it! Ever since the series started last Fall I’ve heard nothing but good things about the soapy drama but I kept rolling my eyes and secretly giving people some serious “you’ve got to be kidding me” looks whenever they brought it up in conversation. But I was wrong and I am so sorry.

I’m now so addicted to this show that it’s not even funny. It’s the guiltiest of guilty pleasures. Although, I’m not entirely sure what about it is so intriguing. Perhaps it’s my residual Everwood fueled love of Emily VanCamp? Maybe it’s the gorgeous shoes, or perhaps it’s just that I’m a little obsessed with pop culture portrayals of the Hamptons? Royal Pains anyone? Whatever the cause may be I’m hooked and don’t you dare tell me any spoilers either as I’m only on episode 7.

Other fantastic things reside in the Hamptons besides fictional television characters of course. My idol Ina Garten makes a lot of chicken stock there, the beaches are gorgeous, and they’re also home to the ridiculously tasty treats that are made at Tate’s Bake Shop.

Tate’s happens to be one of the few store-bought cookies that I approve of. They make a chocolate chip cookie that’s even richer than Daniel Grayson’s trust fund. In addition, you all know I’m not usually a fan of crispy cookies, but the cookies from Tate’s make me eat my words and I often find myself seriously starring at the packaging longingly when I come across them in the store. In fact, this weekend CK almost talked me into buying a package of their chipless wonder cookies at Village Market in the Ferry Building. Proof that Tate’s makes cookies that are so good you don’t even need the chocolate.

If you haven’t had the chance to taste these glamorous gourmet goodies then you’re in luck! Tate’s has offered to send one reader of this blog a Valentine’s Day Cookie Cube Tower. Inside this pretty red package you’ll find 21 of Tate’s classic Chocolate Chip Cookies. You can share them with someone super cute like Jack Porter or horde them in your big, modern mansion like Nolan Ross. Either way it will be awesome!

To enter this giveaway all you have to do is leave a comment on this post letting me know what your favorite guilty pleasure is. I’m partial to pedicures, champagne, and over-the-top TV (obviously).

In addition, If you share the link to this contest on your own blog, Twitter, Facebook, or Google+ account you may have one additional entry for a total of two possible chances to win. If you choose this option please leave a link to your shout out as your second comment.  A winner will be selected via the nifty random number generator on Friday, February 3rd at 5:00 PM PST and then I’ll promptly arrange to have the cookie tower shipped to your home. Please note that this item can only be shipped to U.S. residents. Best of luck and Happy Valentine’s Day!

PS: If you want cookies right this very second then make sure you use the coupon code VDAY2012 to get $10 off any order you place between now and February 14th, and don’t forget to like Tate’s on Facebook.

Originally posted on Erin Cooks

Tate’s Bake Shop Valentine’s Day Giveaway

Congratulations Jesse! You were “lucky number” 47! Thank for sharing your favorite Anne Taintor quote with us. It’s a good one!

You’ll be receiving the Berry Box Journal in the mail shortly. Thank you to everyone for participating and be sure to stay tuned! There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook and you can always follow my random ramblings on Twitter via @GirlieErin.

Originally posted on Erin Cooks

Congratulations Jesse!

Kate Middleton turns 30 today (January 9th) and like a good little fan girl I decided to celebrate the #1 googled person in my life by baking a decidedly British dessert, Sticky Toffee Pudding. Sticky Toffee Pudding is reportedly one of Kate’s favorite desserts. Although, given the immaculate silhouette she presents in every single item she wears I highly doubt she’s had more than a forkful or two in many many months.

So, yes, even though the Royal Wedding happened almost a year ago I still keep on top of all things involving The Duchess of Cambridge. I even follow blogs that meticulously track down all of Kate’s clothing selections, analyze her hair, and maintain my own little informal catalogue of Kate’s greatest hits on Pinterest. I seriously can’t get enough.

Supposedly Kate will spend this milestone birthday in a very low-key manner, which means she won’t be able to go to a pub, drink way too much champagne, lament finding her first grey hair, and then dance on a table like the rest of us. However, before you start to feel bad for her please recall that she does get to wear an 18-carat sapphire while sipping her morning coffee so it can’t be all bad.

Now, back to the all-important birthday pudding. Delicious, delightful, and dangerously good are exactly how I’d qualify the results of the recipe I followed. The date and brown sugar mini cakes were steamed in a water bath and came out extremely moist. The crowning glory of the dessert though is the cream and butter rum-spiked sauce. A word of warning, Sticky Toffee Pudding is very rich. You definitely won’t require seconds. Which is a good thing if we ever want to fit into Kate’s latest runway look. PS: At least I found a festive way to utilize my broken imperial crown key chain…

Individual Sticky Toffee Puddings
Originally published in Cooks Illustrated
Serves 8

Pudding Cakes
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces, plus more for dusting the ramekins)
1 1/4 cups whole dates, pitted, cut crosswise into 1/4-inch slices
3/4 cup warm water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar (5 1/4 ounces), light or dark
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter (1/2 stick), melted

Toffee Sauce
8 tablespoons unsalted butter (1 stick)
1 cup packed brown sugar (7 ounces), light or dark
2/3 cup heavy cream
1 tablespoon rum
Crème Anglaise or vanilla ice cream (optional)

For the pudding cakes: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour eight 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit. Set prepared ramekins in large roasting pan lined with clean dish towel. Bring kettle or large saucepan of water to boil over high heat.

Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes. Drain dates, reserving liquid, and transfer to medium bowl. Whisk flour, baking powder, and salt together in another medium bowl.

Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses. Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds. With food processor running, pour melted butter through feed tube in steady stream. Transfer this mixture to bowl with softened dates.

Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed. Distribute batter evenly among prepared ramekins. Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins. Cover pan tightly with aluminum foil, crimping edges to seal. Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes. Immediately remove ramekins from water bath and cool on wire rack for 10 minutes.

For the toffee sauce: Meanwhile, melt butter in medium saucepan over medium heat. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream and rum, whisk just to combine, reduce heat, and simmer until frothy, about 3 minutes. Remove from heat, cover to keep warm, and set aside.

To serve, invert each ramekin onto plate or shallow bowl, remove ramekin, and peel off parchment paper lining. Divide toffee sauce evenly among cakes and serve immediately, accompanied by crème anglaise or vanilla ice cream.

Originally posted on Erin Cooks

Sticky Toffee Pudding

For Christmas this year I did something I haven’t done since probably elementary school. I gave several family members homemade gifts. Thankfully, instead of badly painted ceramic ornaments covered in glitter (shout-out to 3rd grade Erin) I think I actually managed to give them something that they might actually use. You probably remember these notecard journals from a very clever DIY post on Design Sponge last year. I fell head over heels when I read that tutorial and have wanted to make one for myself ever since. Unfortunately, I never really seemed to find the ambition to do so and the project eventually slipped my mind.

Then I stumbled upon some very pretty ceramic Farmer’s Market Baskets at Anthropologie and I remembered that calendar and operation Christmas craft was born. Of course, instead of making one berry box journal I decided that I would make five. Go big or go home! However, while those pastel boxes were very pretty, in the end I found a larger version in a clean, white finish at Create&Barrel.

Initially I looked into finding vintage postcards to act as the month dividers but some extremely cute cards from Chronicle Books soon changed my mind. I used images of San Francisco for my mom and grandmother’s calendars, Nancy Drew for my little sister, and sassy Anne Taintor for me. Oh, and for you too! Did I forget to mention that I’m giving away the berry box journal in these images to one of you?

I hope you’re excited! I literally sat on the living room floor using a library stamp to add the date to hundreds of index cards (5 x 365) to make the journal portion of the project. This was honestly a multiple movie task folks. One that I wouldn’t wish on anyone. But it’s a new year and you deserve a brand new calendar! I’m sure it will look smashing on your desk. Plus, I saved all of the cooking and kitchen related snarky cards for your berry box. So, are you feeling lucky?

To enter this giveaway all you have to do is leave a comment on this post letting me know what your favorite Anne Taintor quote is. Mine is “Frugal is Such an Ugly Word.”

In addition, If you share the link to this contest on your own blog, Twitter, Facebook, or Google+ account you may have one additional entry for a total of two possible chances to win. If you choose this option please leave a link to your shout out as your second comment.  A winner will be selected via the nifty random number generator on Wednesday, January 11th at 5:00 PM PST and then I’ll promptly arrange to have the berry box journal shipped to your home. Please note that this item can only be shipped to U.S. residents. Best of luck and happy holidays!

Originally posted on Erin Cooks

An Erin Cooks Giveaway: Anne Taintor Berry Box Journal

Happy New Year! I hope everyone is snuggled in with warm blankets, socks, and oodles of strong coffee. It’s unbelievable to me that it’s 2012. Time for a great big cliche to burst forth: where did the time go?! CK and I celebrated quietly at home last night with a fondue feast, and a nostalgic Ben and Jerry’s Boston Cream Pie ice cream toast at midnight.

Last year was honestly an incredibly stressful, hectic, and emotionally exhausting slog so I have great expectations for the upcoming 12 months. In a few weeks I’ll be sharing some VERY exciting news with you so stay tuned. Just to clarify, I’m not engaged, pregnant, or even Kate Middleton’s top lady-in-waiting candidate so you’ll have to keep guessing.

But speaking of candidates, I do happen to be a finalist for a very cool contest sponsored by Stonyfield and Organic Valley. Way back in the fall I submitted a succinct essay on my feelings about buying organic food and in December I was notified that I was one of six bloggers in the running to win a pretty fantastic prize including a years worth of products from the aforementioned companies and a gift card to Cooking.com. Merry late Christmas to me!

The winner of the Celebrate With Organic contest will be selected via your votes and I would so appreciate your support! Will you please consider clicking over and submitting a vote? It will take 15 seconds of your time and does not require you to register for the site. You only need to enter your email address to make your selection. As a bonus to you, anyone who votes with their email address is also entered in a weekly drawing to win their own year long supply of organic food from Stonyfield or Organic Valley. Now that’s what I call a win-win!

You can vote once a day until January 31, 2012 and then the winner will be announced. Fingers crossed! Please know that I sincerely thank you for your support! xoxo

Originally posted on Erin Cooks

I’m a Celebrate With Organic Finalist!

A few weeks ago a google ad (of all things) appeared on the sidebar of a blog advertising something called “The Great Dickens Christmas Fair.” It caught my eye and I instantly thought that it sounded like something I would really enjoy. So I clicked on it. I rarely click on ads so when the webpage opened and I learned that it was an event that took place in San Francisco I literally squealed in delight and bounded into the bedroom to wake-up CK and tell him all about it. Needless to say tickets were purchased and an excursion was immediately planned.

CK and I set out for the fair Saturday morning and knew we were heading in the right direction as soon as ladies dressed in elaborate hoop skirts started boarding BART. A complimentary shuttle zipped attendees from Glen Park Station to Cow Palace. Upon arrival I was extremely glad that I had ordered my tickets online as we got to skip the long line and go right into the event.

Inside was seriously a sight to behold. Somehow a generic exhibition hall had been transformed into something lovely and picturesque. I couldn’t wait to explore the 120,000 square feet of Christmas pageantry and I definitely wasn’t disappointed.

There was ample opportunity to drink sparkly cocktails and eat seasonal delights (including properly roasted chestnuts) and seriously scrumptious piping hot plates of bangers and mash.

The period costumes and the people who held entire conversations without breaking character were such lavish fun to experience and simply watch. It felt as though I were in a life-sized storybook and by the end of the day I seriously wished that I was sporting a corset and an elaborate up-do full of curls and ribbons. Maybe next year?

Unfortunately the last day of this event for the year was Sunday but if you live in the area or have plans to be here next year I would definitely recommend penciling the Dickens Fair in on your calendar. Being able to spend a few hours in a living breathing Christmas card was the perfect way to thoroughly get into a holiday mood, especially when CK and I are so far away from home this year.

If you’d like to see the rest of the images from our excursion click here to view my Flickr set.

Originally posted on Erin Cooks

Festive Images from the Great Dickens Christmas Fair