Pies and Tarts by Annie Rigg

As soon as I turned the cover of Pies and Tarts: For All Seasons by Annie Rigg, I saw the spread of vintage pie tins and my heart skipped a beat. I knew I was going to fall in love with this book and it only got better from there. Not only is there an array of sweet and savory pies and tarts but other delightful morsels are shared such as Sfogliatelle, Eccles cakes, and empanadas. This book deservingly shares a spot on my Gift Guide this year and my best books of 2018.

The photography in Pies & Tarts will lure even the most enthusiastic self-proclaimed worst baker into the sweet world of sugar plum tarts (or at least Apricot and almond crostata). For those of us who claim to be bakers (raising my hand slowly), I find myself inspired by the flavor combinations and rustic perfection of Annie's treats. International desserts such as M'hanncha, a Moroccan pastry, that marries citrus, nuts and butter with phyllo dough and mash ups such as Eton mess tartlets make baking exciting and fresh. 

Ingredient measurements are provided in weight and volume so everyone can attempt these recipes. Annie admits that sometimes pastry can be unforgiving however her detailed instructions are sure to provide successful results. Wrap this book up with a beautiful tart tin or pie plate and make a baker happy this holiday!

Our   shares the following 

I reviewed Annie's Summer Berries & Autumn Fruits: 120 Sensational, Sweet & Savory Recipes in 2016 and made several dishes. That review can be found here. Her recipes work.

Special thanks to Quadrille for providing us with the materials needed for our preview and offering copies of this book to our members in our giveaway below. 

 

 

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 22nd, 2019.

The Bread Collection with Emile Henry Loaf Pan

Like most bakers, I find inspiration in each publication that the Bake from Scratch folks release. I don't mind that recipes are available online or in the magazines, when the book is released I must have it. Having all the recipes in one gorgeous volume makes me happy. One of their latest compilations is The Bread Collection: Recipes for Baking Artisan Bread at Home which shares 130 plus recipes from tea loaves to angel biscuits. (Look at the cover below and know that just now I tried to brush off the crumbs on the cover and was trying to remember what I had eaten.)

 

If you would like to see a sampling of the recipes inside, many can be found on the Bake from Scratch website which we have linked to as a part of the book's index. Certain of these recipes had been indexed and linked previously as part of the magazine indexes. Warning: The Bananas Foster monkey breads are dangerous make them at your own risk and be sure you have your eating pants nearby. Tomorrow is a meeting at my son's school and I will be baking a few things from this book to take as a holiday gift for the staff. If you need me, I'll be covered in flour and will updated this post soon with photos.

Emile Henry stoneware looks great on your table and produces perfect results for all your baking needs. There are many loaf recipes in The Bread Collection and Emile Henry has a gorgeous covered loaf pan for one grand prize winner in our giveaway below.

One of my favorite Emile Henry products is their potato pot. This stoneware delivers potatoes that are crispy all over - shake the pot instead of flippin (this piece can also be used for bread). Recently, they have released a new color, linen which I am coveting. 

This book and pan are a part of my Gift Guide this year and the book is on my best books of 2018.

 


The publisher is offering two copies of The Bread Collection and Emile Henry is providing a covered loaf pan in our giveaway below opened to EYB Members in the US . Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which product at Emile Henry would you love to try out?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 21st, 2019.

 

Special thanks to 83 Media for providing a copy of The Bread Collection to me for review as well as Emile Henry for sharing a covered loaf pan for review.

Instant Pot Prize Package

Today we have a promotion on Ivy Manning's Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day that includes a giveaway of an Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer to give those books a workout.

Italian food is a perfect partner for your Instant Pot. Rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and so much more can be made quickly freeing you up for other pressing matters. This authorized cookbook offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot's many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall farro with pears and walnuts, Corona beans with tomato and sage) as well as slow stews and braises (Tuscan beef stew, Chicken with creamy artichoke sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too - set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.

Our  takes you inside Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and shares the following 

 

What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. This book which is also authorized by Instant Pot offers no-fuss recipes that complement the many functions of the multi-cooker. Recipes include braises, soups and stews, healthy breakfasts (for anytime of day), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot's pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. 

Our  takes you inside Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day and shares the following 

 

Instant Pot is the iPhone of multi-cookers. Every time you turn around there is a new exciting feature or product. Whether you have the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker; the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker (see my review here); the Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker (see my review here); or one of the other models, you want to make better use of this time and space saving machine and Ivy's books will surely help. 

We've tagged all related Instant Pot posts with #instantpot so you will be able to click that link and see articles, cookbook recommendations and more. 


The publisher is offering a set of Ivy's books with Instant Pot providing one Instant Pot DUO Plus 60 to an EYB Member in the US or Canada. One of the entry options is to answer the following question in the comments section of this blog post.

What is the first thing you would like to learn to make in an Instant Pot?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 20th, 2019.

Five Seasons of Jam by Lillie O'Brien

Lillie O'Brien began her culinary career as a pastry chef working for Fergus Henderson. After five years at St. John Bread and Wine, she opened her own shop London Borough of Jam in 2011. Lillie's preserves are made in small batches, and cooked for a shorter time rather than generic brands, producing an honest, unadulterated flavour that is fruit-driven, rather than sugar-driven. Her debut cookbook Five Seasons of Jam shares her recipes and her passion for jam perfection.   

Jam cannot be rushed. These preserving recipes may be short on the page, but they're designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.

These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons:

  • ALIVE/spring- blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild Garlic Pesto)
  • HOT/summer - vivid sweetness (Nectarine & Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts)
  • BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly)
  • BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese)
  • FROST/winter - biting, dark and cosy (Preserved Lemons, Seville Orange & Chamomile Marmalade)

This title is packed with gorgeous photographs and very approachable recipes. Special thanks to Kyle Books for sharing the following recipes with our members as well providing three copies of this book in our giveaway below. Please note that the kindle version of this book is on sale right now on US Amazon and Amazon CA,.

 

Spring: Gariguette strawberry & white balsamic jam
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Hailing from south France, the Gariguette strawberry has a beautiful perfume-like smell that will take your jam to the next level. Lillie suggests serving this jam with goats' milk yogurt.

  • 1.2kg Gariguette strawberries
  • 800g caster sugar
  • 100ml white balsamic vinegar
  • pinch of pink sea salt

1. Hull the strawberries and cut them in half. I like to keep them in halves so that you still have largish pieces when the jam is cooked.

2. Put the strawberries in a preserving pan and set over a low heat so that they start cooking and release some juice.

3. Slowly add the sugar, vinegar and salt and bring to the boil. Cook for 10 minutes or until the jam reaches setting point, 105°C/220°F on a sugar thermometer.

4. Remove from the heat and leave to rest for 5 minutes, stirring every few minutes so that the natural pectin is distributed evenly. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

Summer: Blackcurrant & almond jam
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Currants can be quite acidic. We love that Lillie added in not only sweet sugar, but smooth, fatty almonds to round out the tangy flavor of this summer jam.

Makes 7 x 220g jars

  • 1.2kg blackcurrants (you can include the leaves if you have some)
  • 700g caster sugar
  • 200g whole almonds, roughly chopped
  • 1 vanilla pod, cut in half lengthways and seeds scraped out
  • juice of 1 lemon

1. To prepare blackcurrants, gently wash them and remove any large stalks or brown leaves, but leave in any green leaves as they are very flavoursome and will add lots more depth to the jam.

2. Gently strain off any excess water and put the blackcurrants and any of their leaves (roughly torn) in a heavy-based saucepan with the scraped vanilla pod and seeds. Set over a low heat and cook until the fruit starts to break down, then add the sugar, almonds and lemon juice and slowly bring to the boil. Cook for about 8 minutes or until the jam reaches setting point, 105°C/220°F on a sugar thermometer. Because blackcurrants are high in pectin this jam doesn't take long to cook so keep an eye on it. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

Winter: Apple & rosé wine jelly
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

With some wine in the mix, this apple jelly is truly special and a great addition to a cheese board.

Makes 5 x 220g jars

  • 1.2kg Granny Smith apples
  • 1 unwaxed lemon
  • 1.8 litres water
  • 270ml rosé wine
  • 1.2kg caster sugar

1. Wash the fruit and slice the unpeeled apples and lemon into quarters, then slice each one in half. Put in a heavy-based saucepan with the water and bring to the boil. Reduce the heat to a simmer and cook, covered, for 45 minutes.

2. Add the wine, cover the pan with a lid and simmer for a further 20 minutes. (Keeping the lid on means the alcohol won't evaporate.)

3. Strain the mixture through cheesecloth suspended over a bowl overnight. Don't squeeze the bag as it will make the jelly cloudy.

4. The following day, discard the pulp (put in your compost) and measure the strained liquid. You should end up with approx. 1.3 litres of liquid.

5. Pour the liquid into a preserving pan, add the sugar and slowly bring to the boil. Boil rapidly for 10-15 minutes, until the jelly reaches setting point, 105°C/220°F on a sugar thermometer. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

TIP

Play around with adding any leftover alcohol you may have hanging around. You could try a herby vermouth, which would pair perfectly with the tart apples and sugar.

Five Seasons of Jam by Lillie O'Brien © 2018 Kyle Books, photographs © Elena Heatherwick.

 

 

The publisher is offering three copies of this book to EYB Members in the US and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 18th, 2019.

Featured Cookbooks, Recipes, and the Latest EYBDigital Books & Previews

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide EYBDigital Previews (sample pages from cookbooks) and EYBDigital Books (complete digital cookbooks you gain access to when you buy a print book). More information can be found on our EYBD Page.

Below you'll find our latest EYBDigital Previews and EYBDigital Books, plus GIVEAWAYS and more!

(Note: Some members have been asking why they cannot add all EYBDigital Preview recipes to their Bookshelf. Please read  this Help page for an explanation.)

In case you missed it!

2018 Gift Guide
Best Cookbooks of 2018
December Giveaway Roundup (Link to all Giveaways)
Holiday Cookies!

 

 

Member Photo of the Week:

Basic no-knead focaccia from  Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa

Photo submitted by Maefleur
Have you uploaded any of your own photos yet? Learn more!


 

Featured Online Recipes:

6 festive recipes by Zoë François from the December issue of indexed Better Homes and Gardens Magazine

 

 

Two more EYBDigital Titles Have Launched!
The next two EYBDigital Books are now available! If you order  Sweet Street before December 31st or  Simply Good Food before March 4th you will have access to a digital version on your EYB Bookshelf after signing up on our registration page. Click on the book covers or the blue buttons below for more specific information. Learn more about EYBDigital Books and see our list of upcoming titles  here.

3 recipes from Sweet Street: Show Stopping Sweet Treats and Rockstar Desserts by Anna Polyviou

EYBDigital Book information + GIVEAWAY! (US, UK, CAN, AUS only)


5 recipes from Simply Good Food by Neil Perry

 

EYBDigital Book information + GIVEAWAY! (US, UK, CAN, AUS only)


 

EYBDigital Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYBDigital Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYBDigital Previews.

6 recipes from The Noma Guide to Fermentation: Foundations of Flavor by René Redzepi & David Zilber

 

3 recipes from Bread and Butter: History, Culture, Recipes by Richard Snapes, Grant Harrington, & Eve Hemingway

 

3 recipes from Lose Weight with Your Instant Pot: 60 Easy One-Pot Recipes for Fast Weight Loss by Audrey Johns

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the photo or blue button for more information on how to enter. For titles that also have an EYBDigital Preview, click on the orange button to view the available full sample pages.

3 recipes from The Christmas Chronicles: Notes, Stories and 100 Essential Recipes for Winter by Nigel Slater

Enter The Christmas Chronicles GIVEAWAY! (US/UK only)


5 recipes from Oklava: Recipes from a Turkish-Cypriot Kitchen by Selin Kiazim

Enter the Oklava GIVEAWAY! (US only)


3 recipes from Salad Feasts: How to Assemble the Perfect Meal by Jessica Elliott Dennison

Enter the Salad Feasts GIVEAWAY (US/UK/AUS/NZ only) + 1 US winner to receive a Swiss Diamond knife set!


1 recipe from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd

Enter the Little Everyday Cakes GIVEAWAY! (US/CAN only)


3 recipes from Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery by Brian Noyes

Enter the Red Truck Bakery GIVEAWAY! (US only)


Crusts: The Ultimate Baker's Book by Barbara Elisi Caracciolo

Enter the Crusts GIVEAWAY! (US only)


Searing Inspiration - Swiss Diamond Braiser & Immersion Blender

There are certain tools in my cookware arsenal that I use repeatedly: a chef's pan and my immersion blender. Equally, there are two techniques that I rely on to bring flavor and variety to my meals - a great sear (to quote Anne Burrell "brown food tastes good" and a luscious sauce. Susan Volland's books Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors and her latest, Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces cover both of these techniques brilliantly. 

For over two decades, Susan wrote for magazines, developed original recipes for corporations, ran behind-the-scenes food production for television shows, worked alongside world-class scientists and food innovators (Modernist CuisineModernist Cuisine at Home), and taught as an adjunct professor at a culinary college. Mastering Sauces clocked in at nearly 500 pages with 400 plus recipes and named Best of 2015 by the WAPO, Chicago Sun Times and Seattle Times. This title is my go to for sauce inspiration. Two year laters, she continues to inspire with Searing Inspiration which shares nearly 70 recipes for fast entrées and pan sauces. All the sauces in this book are built on a base of "fond" those sticky brown bits left in the pan that we non-chefs learned about on Food Network.

This title is going straight to my kitchen bookshelf so I can refer to it often. Week days are packed (and let's be honest so are weekends), so when time is crunched, I will whip up some kielbasa and a simple side dish. Susan has a recipe to level up that to-go emergency meal - kielbasa with ketchup and curry sauce. Now I won't feel so guilty when I have to resort to kielbasa.

There is a pork roast in the oven as I'm working on this piece and instead of going the easy route with barbecue sauce - I'm going to whip up the sour cream and sauerkraut sauce from  Searing Inspiration to serve with my roast. This will be something new and exciting instead of the same old pulled pork.

Susan is sharing one of her recipes below with our members and I think that just might be tomorrow's dinner because it looks fantastic.

Chicken with garlic, greens, and salty cheese
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Bonne femme is a classic French cooking term that once described recipes made with ingredients that a "good woman" would always have on hand. I ran into the term again recently and it had me wondering what today's busy cooks might create from contemporary kitchen staples. I started with a list of ingredients my friends often buy: chicken, olive oil, garlic, greens, cheese, and nuts. Then I played around until I landed on this quick, satisfying seared and sauced dish. The salty cheese can be virtually any dry, aged, or crumbly cheese. I like toasted almonds here, but pistachios, walnuts, pepitas, and pine nuts also work well.

This sauce also goes well with: salmon, whole trout, pork chops, eggplant, and rustic bread (refer to the tables on pages 208-26 for cooking tips).

Yield: 2 large or 4 moderate servings

  • 1 to 1 1/2 pounds (450 to 675 g) boneless, skinless chicken breasts (2), sliced and pounded into thin scaloppini (see page 87)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons all-purpose or rice flour for dredging (optional)
  • About 2 tablespoons neutral, olive, or avocado oil
  • 3 to 4 cloves garlic, sliced
  • 1/4 teaspoon red chile flakes, or to taste
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Gris
  • 3/4 cup low-sodium chicken stock, preferably homemade
  • 1 cup loosely packed chopped hearty greens, such as kale, chard, or arugula
  • 2 tablespoons cold unsalted butter, cut into pats or small cubes (or substitute extra-virgin olive oil)
  • 2 tablespoons grated or crumbled salty cheese, such as feta, ricotta salata, aged goat cheese, or Parmesan
  • 2 tablespoons toasted almonds, coarsely chopped (optional)

Prep

Pat the chicken dry and season generously with salt and pepper. Dredge in the flour, if using, and pat off the excess.

SEAR

Heat a large skillet over medium-high heat. When it is hot, swirl in enough oil to coat the bottom. Arrange the chicken in the pan so the pieces are evenly spaced. They should sizzle the moment they touch the hot oil. (If there is not enough room in the pan for all of the pieces, cook them in batches, wiping the pan clean and starting with fresh oil as needed.) Brown the chicken on the first side, about 3 minutes, then flip, reduce the heat slightly, and brown the other side. The chicken doesn't need to be completely cooked through at this point. Transfer the chicken to a clean platter and keep warm while you make the sauce.

SAUCE

Discard the cooking oil and analyze the pan residue. Remove any unappealing bits or scorched flour and cool the pan slightly, then return the skillet to medium heat. Add some oil if the pan is very dry. Add the garlic and chile flakes and cook for about 20 seconds, until the aroma of the garlic has bloomed but it has not browned. Deglaze the pan with the vinegar, being careful not to inhale the fumes, or they may make you cough. Use a wooden spoon to dissolve the brown residue on the bottom of the pan. Add the wine and simmer until the aroma of raw alcohol is gone and the volume has reduced by about half. Add the chicken stock, return the chicken and any collected juices to the skillet, and simmer, flipping the chicken regularly, until it is cooked through, 3 to 4 minutes. Lift the chicken onto a clean platter or plates.

Simmer the sauce for a minute or two longer, until it is the consistency of gravy. It will thin slightly once the greens and butter are added. Stir in the greens, along with a pinch each of salt and pepper, and cook until they have just wilted but are still bright, about 30 seconds. Finish the sauce by stirring in the cold butter, a few pieces at a time, until just melted (or stir in the olive oil). Taste and adjust the seasoning with salt and pepper as needed.

Spoon the sauce onto the chicken and sprinkle with the cheese and the almonds, if using. Serve immediately.

Recipe excerpt used with permission of the author, photograph by Angie Norwood Browne from Searing Inspiration, ©2018 

Swiss Diamond has been very generous to our members with providing their products in our promotions. Today, they are offering in our giveaway below one of their Chef Pans with Lid and their Jet Mix Immersion Blender in Black. A high-quality pan is essential in searing and whipping up sauces. The chef's pan can be used for any number of dishes from searing up a steak to throwing together a one pot meal. 

One of the tools I often go to is an immersion blender. Face it, even the best chefs can end up with a lumpy gravy that needs to be rescued. I use my immersion blender for sauces and soups, purees and more. Instead of transferring a soup to stand blender and having to clean another piece of cookware, the immersion blender works beautifully. Swiss Diamond's Jet Mix Immersion Blender includes four interchangeable attachments: mixer, multi-purpose blade, whisk, & beater as well as a mini chopper.

I also love Swiss Diamond's stainless steel pans: 8 inch fry pan ,9.5-inch fry pan, 11 inch fry pan which are at an incredible price on Amazon at the links shared. Susan's book and one of these pans would be a great gift under the tree for any cook.

Special thanks to Susan who has provided an autographed copy of both of her books and to Swiss Diamond for providing their remarkable products in our giveaway below.  

 

The author is providing a set of her books and Swiss Diamond is providing one of their Chef's Pan with Lid and one Jet Mix Immersion Blender in Black for one EYB member in the US. Two of our entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Swiss Diamond's web page and leave a comment as to which of their products you would like to try.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 20th, 2019.

Simply Good Food - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Simply Good Food by Neil Perry who is one of my favorite cookbook authors.

 

Neil Perry is one of Australia's leading and most influential chefs who has written a library of award winning books. He has managed several quality restaurants in Sydney and today concentrates on his seven restaurants in Sydney, Melbourne and Perth, and Rockpool Consulting. 

Simply Good Food shares recipes that won't require the dirting of every pot in the kitchen or a trip to a specialty market. Approachable, quality meals that can be made simply by the novice to the experienced cook. Barbecued spicy chicken, Crumbed veal steaks with eggplant and tomato salad, and Sweet and sour pork are a few examples of the types of dishes you will find here. The range of recipes include those with Mexican, Mediterranean and Asian influences as well as a generous sampling of desserts 

Our   takes a look inside this title featuring 

If you order this title before March 4, 2019, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this book.

Below are screenshots showing how these features will appear.

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU, and CA. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 17th, 2019.

Holiday and Celebration Bread in Five Minutes a Day Promo with a Zojirushi Home Bakery Virtuoso Plus Breadmaker

When I shared promotions for Home Made Christmas (with a Le Creuset Dutch Oven)  and Set for the Holidays (with a Mauviel roaster) last week, I mentioned there was one additional holiday book from this season that blew me away. That book is Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion by Jeff Hertzberg M.D. and Zoë François. This book made my best list of 2018 as well as my  gift guide.  


If you are remotely interested in bread baking, you are familiar with the Five Minutes a Day cookbook titles by Jeff Hertzberg and Zoë François. Their books have made bread and pizza making possible for millions of bakers who would otherwise shy away from tackling bread. Holiday and Celebration Bread, their latest, shares yeasted breads, doughnuts, rolls, coffee cakes, and other baked goods, many of which have global influences, and all perfect for any celebration or gift giving. 

Packed with baking tips and the authors' combined expertise this book shares recipes ranging from Greek cross-topped bread, Swedish tea ring, and Romanian Easter bread with ricotta custard to beignets and pita. The Raspberry star bread,  which we have linked below, is first on my list to make. I am so behind on all my baking self-imposed baking obligations including tackling my brioche from Modernist Bread to post about after the holidays. There is so much I want to bake (or cook) and so little time. I hope I live long enough to cross off all these delicious recipes on my to-bake list. 

Zoë François also shares many beautiful creations on her blog, Zoë Bakes

The recipe for the Raspberry star bread - Add this recipe to your Bookshelf (click the blue +Bookshelf button) can be found in our online link.

To celebrate this perfect holiday book, Zojirushi is offering one of our members a home bakery. One of the most used machines in my kitchen (outside of my oven and stovetop) is my Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker. I use the dough setting for all my doughs - cinnamon rolls, bagels, breads, anything yeasted. It is a time and life-saver for me. I haven't baked a loaf in the machine yet or tried the jam setting but just for the dough setting alone it is this baker's dream machine.

Below are some of the technical specifics:

  • The Home Bakery Virtuoso® Plus Breadmaker bakes a traditional-shaped 2-lb. loaf of bread automatically. Dual kneading blades and additional heater on the lid ensures thorough kneading and even baking. Expanded healthy course options include Multigrain, Whole Wheat, Rapid Whole Wheat, Gluten Free, Salt Free, Sugar Free and Vegan.
  • Menu settings include: White, Whole Wheat, European, Multigrain, Gluten Free, Salt Free, Sugar Free, Vegan, Rapid White, Rapid Whole Wheat, Dough, Sourdough Starter, Cake, Jam and Homemade
  • 3 Homemade memory settings allow you to customize the knead, rise and bake times
  • Convenient 12-hour clock with 13-hour delay timer
  • European menu setting bakes light and savory breads that pair well with a variety of cuisines
  • Rapid courses allow you to bake a loaf of White or Whole Wheat bread in just 2 hrs. and 25 mins.
  • Includes a Liquid Measuring Cup, Nested Measuring Cups, Measuring Spoon and full color recipe book with 50 delicious recipes
  • Large viewing window to watch the process
  • cULus listed
  • Instruction manual and Recipe Book in English and French

I have been so busy using the dough setting that I didn't even realize there was a cake setting or sourdough starter! I have to try those features soon. 

 


St. Martin's Press is offering three copies of this book and Zojirushi is providing one grand prize winner with a Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker. This contest is open to US addresses only. Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which product at Zojirushi would you like to find under your tree?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 16th, 2019.

 

 

Special thanks to St. Martin's for providing me with a copy of Holiday and Celebration Bread and to Zojirushi American Corporation for providing me with a machine for review. have an earlier model that I have used for over five years and it is still going strong. With the addition of this second machine, I can now make double batches of dough for bagels and baking at the same time.  

Holiday Cookies!

Most of us are in high cookie mode - I'm not, but hope to be. Last year, I shared a post that linked to dozens of cookie collections around the internet and I feel like we can never have enough cookie recipes!

We are in the process of indexing Good Morning America's 25 Days of Cookies. So far we have the following cookies indexed: 

Online cookie recipes are indexed daily and can be viewed with this search. To further inspire your cookie platter, we reached out and asked our members to share their favorite cookie recipes (original or adapted). Below I have provided you with those recipes including photographs when provided. We will index this list of recipes so that you are able to add them to your bookshelf. Later this week, I will add all the participant's names into a random draw and send a member a cookie inspired gift! 

Happy Baking!

Glühwein linzer hazelnut cookies by Lora Wiley of Diary of a Mad Hausfrau

  • Prep Time: 40 minutes
  • Bake Time: 10 minutes
  • Res/Chill Time: 60 minutes
  • Yield: 2 dozen cookies

Ingredients:

For the Glühwein Jelly Filling:

  • 3/4 cup red wine
  • 1star anise
  • 1 inch of a cinnamon stick
  • 2 whole cloves
  • 1/2 teaspoon fresh orange zest
  • 1/2 teaspoon fresh lemon zest
  • 1 package of plain gelatin
  • 1/3 cup white granulated sugar
  • 2 tablespoons freshly squeezed lemon juice

For the cookie dough:

  • 1+1/2 cups all-purpose flour
  • 1 cup hazelnut flour
  • 1/2 cup white granulated sugar
  • 3/4 cup unsalted butter
  • 1 tablespoon vanilla sugar or 1 teaspoon pure vanilla extract
  • 1 large egg

Make the Mulled Wine Jelly Filling:

Heat the red wine in a small saucepan. When the wine has come to a boil, add the star anise, cinnamon stick, whole cloves, lemon and orange zest. Lower the heat and let simmer for 5 minutes.

Remove from the heat and let the mixture rest for half an hour.

Place the gelatin and 4 tablespoons of cold water in a small dish to dissolve it.

Strain out the spices and pour the spiced wine back into the saucepan.

Over a medium flame, stir in the gelatin, 1/3 cup of white granulated sugar and the freshly squeezed lemon juice. Cook for 5 minutes stirring constantly until the mixture thickens.

Remove from heat, set aside and let cool completely.

Make the Hazelnut Cookies:

In a separate bowl whisk together the all-purpose and hazelnut flours. Set aside.

Cream together the unsalted butter, white granulated sugar and vanilla sugar or extract.

Beat in the egg until just combined.

Add the flour mixture a bit at a time until just combined.

When dough comes together, pat into a ball, wrap in plastic cling film and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Roll out the dough and use two different sized star cookie cutters to create shapes. Use the larger star cookie to cut out all the cookies. On half of those large stars, use the smaller star cookie to cut a star-shaped opening in the middle of the cookie.

Place on parchment paper. Taking care to place the whole star cookies on one sheet and the cutout cookies on another.

They will have two different baking times which is why you don't want to combine the shapes on one baking tray.

Bake the solid star cookies for 8-10 minutes or until the edges of the cookies just start to brown. Bake the cutout star cookies for 6-8 minutes or until the edges of the cookies just start to brown. Remove from oven, transfer to a wire rack to cool completely.

Assemble the Cookies:

If the mulled wine jelly has hardened too much to make it difficult to spread. slowly warm it up over a very low flame until it softens a bit.

Sprinkle a layer of powdered sugar on a small flat plate.

Use a small pastry knife to spread the mulled wine jelly on the solid star-shaped cookie.

Take a cutout star cookie and flip it upside down onto the plate with the powdered sugar. Rub it on the plate until the underside is covered with powdered sugar.

Shake off the excess and place the cutout, powdered sugar side up, on top of the jelly spread cookie. Repeat until all the cookies have been married.

Place on a serving platter and serve. Lora has a number of cookie recipes on her blog.

 

Jumbo oatmeal raisin cookies by Judy Krist

  • 1 1/2 cups all purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp of cinnamon
  • 1 cup unsalted butter, room temp
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 1/2 cups rolled oats
  • 2 cups raisins
  • 1 cup sweetened shredded coconut

1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda and salt; set aside.

2. With an electric mixer,cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins and coconut, beat just until combined.

3. Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I used parchment paper)

4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.

 

Old-Fashioned Hermits by Mauria Plouff of Get The Good Stuff

 I've a weakness for molasses cookies of all kinds. The best of them are deeply, darkly, delicious; chewy, both sharp and mellow with spices, and will keep for weeks - that is, if I can hide them from my family long enough. I've never been able to keep any long enough to test how long they'll actually last! Hermits are a traditional cookie in New England, with published versions going back to the 1870s. They keep so well that many sailors on clipper ships were sent off on their voyages with a tin of these cookies. Some maintain that hermits improve as they age.

My grandmother's people were sailing folk from Thomaston Maine, and from them comes this version of an amazing, wonderful bar cookie.

  • 2 cups + 1 tablespoon (262 g) flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cloves
  • ½ cup (1 stick) + 1 tablespoon unsalted butter
  • 1 cup (212 g) packed dark brown sugar
  • 1 large egg
  • ¼ cup molasses
  • ¾ cup raisins

Sift or sieve the dry ingredients together, to mix them well and to remove any lumps.

Cream the butter and brown sugar until the mixture is light and fluffy, scraping down the bowl at least twice. Add egg, mix well, then add the molasses, again mixing very well. Add the dry ingredients and raisins, mixing slowly so the flour doesn't fly all around the kitchen. Stop when the dough comes together and you see no streaks of flour.

Divide the dough into 2 or 3 pieces. With wet hands, shape each piece into a log about 1 1/2″ in diameter, about 12″ long. (Wet hands helps keep the dough from sticking to you)

Wrap the dough logs in waxed paper and chill for at least 2 hours, or up to a week. Unbaked logs may be frozen, double-wrapped, to prevent loss of moisture.

To bake: heat oven to 375˚ and line a cookie sheet with ungreased parchment paper. Put two logs on a single cookie sheet, leaving at least 3 inches between them, as they will spread. Sprinkle the tops of the logs with granulated or turbinado sugar.

Bake 17-18 minutes, until the bars are puffy but still soft in the center. Slide parchment with the bars right onto a cooling rack, then let cool completely. Cut the dough strips crosswise into bars, and store the cookies in an airtight tin.

NOTE:  recipe may be doubled and can be found on Maurita's blog along with other cookie and bar recipes.

I'm submitting a recipe for a savory cookie that I adapted from a community cookbook compiled by the Museum of Fine Arts in Houston, TX, where my mom worked in the 80's. I always loved when my mom made these cookies. They are quite simple to make but they look and taste pretty sophisticated, especially if you use a pretty cookie cutter to make them. They go well with a cheese/charcuterie platter or as an appetizer, and they are also a unique option for a cookie exchange, as an alternative to sweet cookies. Enjoy!

Green peppercorn cookies by Samantha Gordon Danner

  • 2 oz / 57g / 1/3 c chilled vegetable shortening
  • 3 7/8 oz / 110 g / 1/2 c / 1 stick unsalted butter, room temperature
  • 2 7/8 oz / 82 g / 1/3 c boiling water
  • 10 oz / 285g / 2 c All-purpose flour
  • 1/8 oz / 4g / 1 tsp Diamond Crystal kosher salt
  • 2g / 1/2 tsp baking powder
  • 2 2/3 oz / 75g pecorino romano, grated
  • 2 2/3 oz / 75g low moisture part-skim mozzarella, grated
  • 1/4 cup / 60g / 2oz green peppercorns packed in water, rinsed and drained

Yield: approx. 70 cookies

In bowl of a stand mixer (or a medium mixing bowl if not using stand mixer), combine shortening, butter, and boiling water, and using the whisk attachment on the mixer or with a whisk, whip until creamed.

In a separate bowl, sift flour, baking powder, and salt together. Add to the creamed butter-shortening mixture and mix with paddle attachment or spatula until combined. Stir in grated cheese. Form dough into disk and wrap with plastic wrap or wax paper. Let chill in refrigerator at least 3 hours .

When ready to bake, preheat oven to 350° F.

Remove dough from refrigerator and roll out on a lightly floured surface. Evenly sprinkle dough with green peppercorns, then fold dough over the peppercorns to enclose them. Roll dough out again to about 1/4" thickness. Using a ~1" diameter round fluted-edge cookie cutter, cut dough into pieces (or use knife to cut into 1" squares or diamonds if preferred). Combine any scraps and gently re-roll and cut them to yield more cookies. Place on an unlined/ungreased sheet pan (you will need at least two pans, or you can work in batches), and bake in oven for 15-17 minutes, until golden brown.

Our Jane submitted her family's recipe for Shortbread.

My Scottish grandmother was renowned for her baking and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread was my favorite and I'm so glad I got the recipe from her before she died when I was 17. I inherited her baking bowls which I still use all the time and whenever I make this shortbread (it's an essential part of Christmas baking) I remember her. This is not a thin, crispy dessert shortbread. It's a deep bar which is best with a cup of tea (British of course).

Shortbread

  • 16 ounces of all-purpose flour
  • 8 ounces ground rice or rice flour
  • 16 ounces of butter, softened
  • 8 ounces superfine sugar

Preheat oven to 300°F. Mix flours together. Cream butter and sugar then gradually add flours. Press into shallow 10 x 14 inch tin. Prick all over with a fork. Bake in oven for about an hour or until a pale biscuit color.

Ricotta jam cookies with vanilla drizzle and pistachio sugar by Jessica Montalvo

Cookies:

  • 2 cups granulated sugar
  • 16 tablespoons butter
  • 3 eggs
  • Zest of ½ medium orange
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (substitution: 1 teaspoon vanilla)
  • 15 ounce container Ricotta cheese
  • 4 ounces sour cream
  • 4 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup raspberry jelly (or your favorite jelly)

Drizzle:

  • 1 ½ cups confectionery sugar
  • 1 tablespoon milk (additional may be needed to thin drizzle to proper consistency)
  • ¼ teaspoon salt
  • 1/2 teaspoon vanilla extract

Topping:

  • ¼ cup pistachios
  • 1/4 cup granulated sugar

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Cream butter and sugar together until pale and fluffy. Add eggs one at a time, followed by extract(s), zest, sour cream, and ricotta.

Sift together the flour, salt, and baking soda, and add in two portions to wet ingredients, beating together until just incorporated. When completely combined, add ¼ cup jelly by spoonfuls over the batter and gently fold into the batter with two to three strokes.

Chill batter in the fridge for at least two hours.

Scoop chilled batter by the teaspoon onto the lined baking sheets and bake until slightly golden brown on the bottom and around the edges, approximately 15 minutes.

While dough is chilling, prepare the drizzle by thoroughly whisking the drizzle ingredients together, adding more milk as necessary to achieve a drizzling consistency.

To make the topping, pulse the pistachios and sugar together in a coffee grinder or food processor.

Allow the cookies to cool completely before drizzling with icing and topping with a sprinkle of the pistachio sugar.

Chewy ginger spice cookies by Dana Banovetz

The warm spices of ginger and cinnamon feel like the holidays to me. These cookies are very ginger forward with a warming spiciness and although they are thin like gingersnaps they stay chewy.

  • 2 ½ cups flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespons butter
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon pepper
  • Pinch cayenne pepper
  • 1 ¾ cup dark brown sugar
  • ¼ cup molasses
  • 2 tablespoon finely grated fresh ginger (works best if grated from frozen)
  • 2 eggs
  • ½ cups sugar

Whisk flour, baking soda, baking powder, and salt together in a bowl.

Melt butter in a 10 inch skillet over medium heat. Continue to cook on medium-low, whisking or swirling the pan occasionally until the butter just begins to brown about 3-5 minutes.

Transfer browned butter to a bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne pepper. Allow to cool for a couple minutes.

Whisk in brown sugar, molasses and fresh ginger. Whisk in both eggs. Stir in flour mixture just until combined. Cover with plastic wrap and refrigerate for an hour until firm and chilled.

Preheat oven to 350 degrees. Line baking sheets with parchment.

Use a 2 teaspoon (small) cookie scoop to portion cookies and roll into balls with your hands. Roll balls in sugar until coated. Place on prepared cookie sheets.

Bake 10-12 minutes (or 8 minute if using convection). Until cookies appear set and cracks appear. Cookies may start to darken on the outer edges.

Allow cookies to cool 2-3 minutes on baking sheet. Transfer to wire rack to cool completely.

Store in tightly covered container.

Kris Kringles by Lori Joyal

Dough:

  • 2 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 3 large eggs, lightly beaten
  • 3 1/2 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

In a large bowl, cream butter, sugar and vanilla. Beat in eggs, one at a time. In a separate bowl, combine dry ingredients, and then add to butter mixture until fully combined. Cover and chill 24 hours.

Preheat oven to 350 degrees F. On a floured surface, roll out portions of the dough to 1/8" thick. Cut into shapes with cookie cutters and place on ungreased cookie sheets. Reroll scraps but take care not to reroll too many times as it will make those cookies tough. Bake one sheet of cookies at a time, in the middle of the oven, for 6-8 minutes or until pale golden. Cool on wire racks before icing.

NOTE: if you prefer thicker cookies, roll dough to 1/4" thick. Baking time may increase just a bit as well.

NOTE: I keep any cookies that are "on deck", cut and ready for the oven, on a cookie sheet and then keep the sheet in the fridge until the oven is free. I find that if the dough gets too warm the cookies spread too much and lose their shape.

Icing/Decorations:

  • 2 cups powdered sugar
  • 1/4 cup milk or half and half
  • 1 teaspoon vanilla
  • food coloring if desired
  • decorations as desired: colored sugar, sprinkles, dragees, coconut, etc.

Combine icing ingredients. If mixture feels too loose, add more powdered sugar. If it feels too stiff, add more milk/half and half. Once it is the consistency you prefer, spread on cooled cookies and decorate as desired.

Makes anywhere from 4-9 dozen cookies, depending on how think you roll the dough and how big the cookie cutters are.

Toffee bars by Nancy Gruber

  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 egg yolk
  • 2 cups sifted all-purpose flour
  • pinch of salt
  • 8-10 oz semi-sweet chocolate morsels
  • Finely chopped walnuts or pecans

Use a large ungreased jelly roll pan. Preheat oven to 275.

Mix butter, brown sugar, egg yolk, flour & salt together until well blended and crumbly. Using fingers, press dough into pan. Smooth the surface of the dough & try to get as even a thickness as possible.

Bake for one hour.

Remove from oven and immediately sprinkle with chocolate morsels. Wait a few minutes, then spread melted chocolate over the entire surface. (If necessary, place pan back in oven for a short while to melt chocolate.) Sprinkle with chopped nuts and press lightly into chocolate. While still warm, cut into smallish squares, rectangles or triangles. Leave in the pan until completely cool. Firm chocolate by placing pan in freezer or frig for a bit. Remove from pan & store in airtight containers.

Yield: about 4 dozen, depending on the size cut.

 

Cinnamon caramel swirl bar by John Lamonica

Servings: 48

  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup butter melted
  • 2 whole eggs
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 package caramel candy (14 ounces) Kraft caramels unwrapped
  • 1/4 cup milk
  • 6 ounces chocolate chips

Mix together flour, baking powder, cinnamon and salt in medium bowl. Set aside.

Blend together brown sugar, butter, eggs, vanilla and pecans in a separate bowl. Add flour mixture and mix well. Set aside 1 cup of this batter.

Spread remaining batter into a 13x9-inch baking pan lined with parchment. Bake 15 minutes or until firm.

Melt caramels and milk in a bowl over simmering water (bain marie). Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges.

Sprinkle chocolate chips evenly over caramel.

Drop reserved batter by spoonsfull over caramel/chocolate chip layer. Cut through batter with knife several times for marble effect.

Bake 15 to 20 minutes longer or until center is set

Cool in pan on wire rack

Cut 6 x 8 for nice bite size pieces

Store in an air tight container. If layering; put waxed paper between each layer to prevent sticking together

Butter tart squares by Barb Copeland 

Crust

  • 1 cup cold cubed unsalted butter
  • 4 tablespoons of icing sugar
  • 2 cups of flour

Filling

  • 1/2 cup unsalted butter
  • 3 cups packed brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 tablespoon vinegar

Line a 9 x 13 pan with sprayed tin foil. In a bowl using a pastry blender/cutter cut butter into icing sugar and flour until small pea size lumps form. Press down into pan. Bake at 350' for 10 mins. Remove from oven and make filling.

Melt butter, whisk in brown sugar, eggs,vanilla and white vinegar. Spread over crust and bake 20-25 minutes until the top is set and a bit loose, Let sit 10 minutes before cutting into squares.

Optional: You may add chocolate chips, raisins, nuts if you prefer.

Lemon ginger and beet cheesecake cookies by E Duell

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 package (8 ounce) cream cheese, softened
  • 1 cup sugar (can also be made with slightly less)
  • 1⁄2 cup butter, softened
  • 2 teaspoon lemon zest
  • 1⁄2 teaspoon vanilla extract
  • 1 egg
  • 1 to 1 1/2 tablespoon of squeezable minced ginger
  • ~ 2 tablespoons of pureed beet / beet juice, or to taste (this is mainly used to naturally color and for the illusion that these are healthy)

Preheat oven to 350˚F

Whisk together sifted flour, baking powder, baking soda, salt in a medium bowl.

Beat the cream cheese, sugar, butter, lemon peel, vanilla, ginger, and pureed beet in a large bowl until combined.

Beat in the egg and then add the flour until combined.

The dough should be relatively easy to roll between your hands without being overly sticky.

Scoop onto a parchment paper lined cookie sheet and bake for roughly 10 minutes.

Fudgy-peanut butter fudge filled cookies by Jenny Hartin (lower left in photo above)

Dough:

  • 3/4 cup vegetable shortening
  • 1 cup firmly packed light brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour

Filling:

  • 16 ounces of semi-sweet chocolate 
  • 2 cups chopped toasted walnuts
  • 2 cups sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 ounces of unsweetened chocolate, melted
  • 4 tablespoons of peanut butter
  • Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.

Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.

Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces.

English ginger cookies by Darcie Boschee

  • 1 1/2 sticks unsalted butter
  • 1/4 cup molasses
  • 2 teaspoons baking soda
  • 1 cup (7 ounces) sugar
  • pinch of salt
  • 1 large egg
  • 2 cups (9 ounces) ap flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger

Preheat oven to 350. Cream butter, molasses, sugar and egg together in medium bowl or bowl of standing mixer. Sift together dry ingredients and gradually add to creamed mixture. Shape into 1 1/2 inch balls and roll in additional granulated sugar (coarse sugar works great here). Place on ungreased cookie sheet (parchment is fine). Bake until tops crack on top (6-8 minutes).

Grandma Ida's Mandelbreit by Amy Halpern

  • 4 eggs
  • 1 ½ cup sugar
  • 4 cup flour
  • ½ cup vegetable oil
  • 2 ounces orange juice 
  • rind orange - grate rind
  • 2 heaping teaspons baking pwder
  • ¼ tsp salt - scant ¼ or large pinch
  • apricot or seedless raspberry jam and or chocolate chips for filling 
  1. Preheat oven 350 for 30 minutes, grease cookie sheet with vegetable oil.
  2. Beat eggs and sugar - till incorporated - add rind and juice of one orange.
  3. Add oil, flour, baking powder and salt.
  4. Refrigerate dough for about ½ hour
  5. Divide dough into 6 balls
  6. Roll out into loaf - spread jam or filling and fold up sides pinching in the middle and on both ends.
Tip:  if you want to use almonds - chop and add to jam filling or add with the chocolate chips. To make a chocolate loaf add unsweetened cocoa powder to dough and use white chips for filling also marmalade works well with the chocolate loaf.


Double Chocolate Espresso Cookies
by Lisa from The Cutting Edge of Ordinary.

Yield - 3 dozen

  • 3 squares (1 ounce each) unsweetened chocolate, chopped
  • 2 cups (12 ounces) semi-sweet chocolate chips, divided
  • ½ cup butter (1 stick), cubed
  • 1 tablespoon instant coffee or espresso granules (get the espresso if you can)
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

In a small saucepan melt the unsweetened chocolate, 1 cup of the chocolate chips, butter and the coffee/espresso granules. Stir until smooth. Remove from the heat and set aside to cool.

In a mixing bowl beat the sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt. Add to the chocolate mixture. Stir in remaining 1 cup of chips. This is a very soft batter. You may want to throw it in the fridge for a half hour or so to firm it up a bit. I also keep it in the fridge in between batches because it makes it easier to scoop up.

Drop by rounded teaspoonful 2 inches apart onto a greased baking sheet. Bake at 350 for 10 - 12 minutes, or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks to cool completely, or you can eat them warm as they come out of the oven. I won't tell.

Other delicious cookie recipes can be found on Lisa's blog.

Sweet Street - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Sweet Street: Show Stopping Sweet Treats and Rockstar Desserts by Anna Polyviou. This book made my best list of 2018 as well as my gift guide

Anna Polyviou is a bright star of the dessert world and head pastry chef at Sydney's Shangri-La Hotel where she transformed the pastry team by injecting a sense of fun, irreverence and youthful energy. Her sweet events are sell outs and her influence has spread across Australia's pastry unending the oft-times stuffy world of high end pastry.

In Sweet Street, her first book, Anna brings classic techniques and flavours out of the commercial kitchen and into the home kitchen in a way that invites rather than intimidates. Home cooks with a sweet tooth will find plenty of inspiration, instruction and encouragement in the 80+ recipes here.

Anyone who looks through this title and doesn't find a smile on their face, should check for a pulse. How can someone not smile when greeted with explosive colors, powerful flavour combinations and tempting desserts with every turn of the page. Anna provides detailed instructions for some of the multi-component desserts, and while some might take some planning and time, most of the recipes are attainable. Step out of the ordinary and jump into this fantastical world of desserts.  

Our   takes you inside this vibrant, modern title that features 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, CA, and AU. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 16th, 2019.

Seen anything interesting? Let us know & we'll share it!

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