The holidays are here and I’m all about holiday baking and having the house stocked with some sweet treats. Right before Thanksgiving, I got my holiday bake on and baked some pumpkin bars, mini pumpkin pies, cookies, and these wonderfully delicious *you’ve got to try these* blondies (recipe down below) from the NEW Family Cookbook from America’s Test Kitchen.
I’ve written a couple of reviews on other cookbooks from America’s Test Kitchen. These cookbooks are solid because you know so much thinking, testing and preparation went into publishing these amazing cookbooks. I love how comprehensive cookbooks are from America’s Test Kitchen. These cookbooks are filled with so much expertise and really, delicious, fool-proof recipes.
Here’s what’s NEW:
The Package: This new edition is hardcover (rather than ring bound) and features a fresh design with four-color food photography throughout. And at 878 pages, it is even bigger and more comprehensive than the original. This is one comprehensive cookbook!!
1,100 Foolproof Recipes: New recipes like Weeknight Roast Chicken (which roasts in the oven in a preheated skillet), Slow-Roasted Beef (salting an eye-round roast, searing it, and then roasting it in a very low oven makes this bargain cut tender and juicy), and Foolproof Pie Dough (they replace some of the water with vodka! Totally trying this!) represent landmark work done during the past 10 years in the test kitchen. New recipes like Kale and Sunflower Seed Pesto are fresher updates of the classics. There are also more recipes using grains (everything from farro to quinoa), as well as vegetarian entrées.
How-To Tutorials: Throughout the book are 60 illustrated tutorials for core recipes and techniques that the test kitchen thinks everyone should master—things like making a pan sauce, carving a chicken, making a classic quiche or pot roast, or stir-frying tofu. These step-by-step features will sharpen any cook’s skills and teach the test kitchen’s secrets for making food taste better.
The America’s Test Kitchen Shopping Guide: This valuable shopping guide features the test kitchen’s no-nonsense ratings of equipment and ingredients. With this information, anyone can be a smarter consumer whether buying a charcoal grill, a garlic press, chicken broth, or canned tomatoes.
More than 1,000 Step-by-Step Photos: Color photos illustrate ingredient prep techniques as well as key steps within recipes. Check out the awesome video here that shows you a much more thorough look at this fabulous book!
This cookbook would make a wonderful holiday gift for a friend or family member who loves to cook. Recipes on my must-cook-soon list: Heart Lentil Soup (pg 110), Quinoa and Vegetable Stew (pg 116), Five-Alarm Chili (pg 119), Spa Chicken with Carrot-Ginger Sauce (pg 129), Korean-Style Steak and Rice Bowls (pg 196), Cod Baked in Foil with Leeks and Carrots (pg 249), Drunken Noodles with Chicken (pg 429), Pecan Sandies (pg 627) and Tiramisu (pg 777).
These blondies were the best I’ve ever had. You need to try these blondies!!
- 1½ cups (7½ ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups packed (10½ ounces) light brown sugar
- 12 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup pecans, toasted and chopped coarse
- ½ cup (3 ounces) semisweet chocolate chips
- ½ cup (3 ounces) white chocolate chips
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13x9 inch baking pan (or simply use parchment paper). Spray with non-stick baking spray or grease with butter.
- Whisk flour, baking powder and salt together in a bowl. In medium bowl, whisk sugar and melted butter together until combined. Whisk in eggs and vanilla. Using rubber spatula, fold in flour mixture until just combined. Fold in pecans and semisweet and white chocolate chips.
- Scrape batter into prepared pan and smooth top. Bake until top is shiny and cracked and feels firm to touch, for 22 to 25 minutes, rotating the pan halfway through baking.
- Let blondies cool completely, for about 2 hours. Using foil overhang or parchment overhang, lift blondies from pan. Cut into bars and serve.
Recipe shared here with permission from America’s Test Kitchen. From the New Family Cookbook, pages 639-640.
I’m happy to be able to offer ONE LUCKY READER a chance to win this fabulous cookbook. . enter using the widget below. . and good luck! And, if you don’t want to wait, you can purchase The New Family Cookbook here. Remember, this would make the perfect holiday gift for anyone who loves to cook!
a Rafflecopter giveaway
Disclosure: This is not a sponsored post. I love America’s Test Kitchen and their cookbooks. The cookbook giveaway is hosted by America’s Test Kitchen.