These are Martha Stewart's Pear, Pistachio and Ginger Blondies. The recipe is on page 201 of Martha Stewart's Cookies.
And these are ours (her recipe times 7.1 to use exactly two pounds of butter).
I am not a professional photographer (this was taken with my iphone) but THEY look and taste DELICIOUS!
Spicy candied ginger, chopped dried pears and pistachios. Plus butter, brown sugar, eggs, flour, baking powder, salt and vanilla. That's it!
Chewy and buttery, you taste all of the ingredients, from the pears to the ginger (the hotness in the candied ginger is toned down somewhat in the blondie) and the pistachios. Plus the brown sugar, butter and vanilla. There is no cinnamon so they don't taste "seasonal." Just yummy-delicious.
Not sure how she got hers to stand on edge because they are really too soft for that. Plus the square size is much more practical in the bakery than making rounds and cutting wedges.
Taking the time to make these from scratch was so much FUN, and reminds me why I love baking. Thanks Martha!
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Today is day 81 of the voting marathon, officially known as the Get Back To Scratch Contest. We're competing to win a big new mixer for the bakery. We are currently in the lead but there are 12 days left to vote and we have no idea whether we are ahead by one or one thousand..
Get Back To Scratch is a movement that supports and encourages the passion of bakers and chefs. Folks who invest the time and materials bake with real flour and sugar and eggs instead of pre-prepared and par-baked items. It was created by Hobart, the folks who make large commercial mixers. The movement is supported and promoted by an online network of culinary and baking professionals, including Buddy Vallestro, TLC's Cake Boss.
Vote for us at http://www.getbacktoscratch.com/directory/profile/?id=268 through August 21.
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