Almost 25,000 Member Pre-Giveaway! Anatolia

February 24, 2016 by Jenny Hartin 87 Comments

Anatolia is a gorgeous book on the foods of Turkey. I purchased it last year from Book Depository and was lucky enough to find a second copy today for a steal (pre-order price in US is $59 – it will probably go down closer to publication here)! To celebrate nearing 25,000 members in The Cookbook Junkies, I’d love to give away this extra copy to one of you!

This title is a stunning, over-sized cookbook and peek inside the bounty of Turkish cuisine and the beauty of that region. So many gorgeous photos that inspire me to tackle these creations. Twice-Cooked Mini Beef Dumplings, Pistachio Pancakes with Clotted Cream and Thin-Crust Pide with Spicy Lamb Topping are just a sampling of the recipes that await you in this treasure.

GIVEAWAY: To enter leave a comment here letting me know if you are a member of The Cookbook Junkies (not required to be a member to enter), for a second entry – visit The Cookbook Junkies Facebook Page and if you are so inclined – I’d love a like and lastly for a third chance – share this post on any social media page. Remember leave three separate comments for each entry. The giveaway is open to U.S. addresses only and a random winner will be chosen on March 5th! Stay tuned for more giveaways.

This giveaway is sponsored totally by me!

Random Number Generator picked #82 – Robin Chesser – congratulations!

Koreatown – TasteBook Cookbook of the Week & Giveaway

February 15, 2016 by Jenny Hartin 49 Comments

This week’s Cookbook of the Week is Koreatown. You can read my review of this title at TasteBook at this link.

GIVEAWAY: I have a copy of this fantastic cookbook to give away to one of you. To enter please leave a comment here telling me about your favorite Korean dish. This giveaway is open to US addresses only. A random winner will be chosen on February 29th. Good luck!

Random Number Generator Picked #33 Vivian – congratulations!

Upside Down Pecan Cake

February 3, 2016 by Jenny Hartin 5 Comments

Someone needs to stop me. I have made this cake twice in the last two days. Previously, I had made it around the holidays a year ago in two different variations and was able to control myself. Now it’s baaaacccckk. My husband ate half the cake on Monday, I had two pieces and Andrew had two pieces….then we were sad it was gone. So, I made it again Tuesday and blamed it on the snow day. We have half of it left – but I doubt it will be here tomorrow. It’s calling me — just like the jelly doughnuts called to Hollywood in the movie Mannequin.

“Diets don’t work. It’s those jelly doughnuts,

they call to me in the middle of the night.

Hollywood, Hollywood, come and get me Hollywood.”

This cake was adapted from Mario Batali’s Cranberry Ginger Upside Down Cake. I’ve made it with the cranberries and with apple and now the pecan version is our favorite.

The cranberry version.

It’s like pecan pie in a cake form and so addicting.

Upside Down Pecan Cake

Ingredients

8 tablespoons of butter
1 1/2 cups of firmly packed brown sugar (light or dark both work well)
1 to 1 1/2 cups of chopped pecans
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
8 teaspoons of unsalted butter, room temperature
1 cup of granulated sugar
2 eggs (yolks and whites separated)
1 teaspoon of vanilla extract
1/2 cup of milk
1/8 teaspoon of cream of tartar

Instructions

To make the topping, add the 8 tablespoons of butter, brown sugar and chopped pecans to a 10 inch cast iron pan. Place over medium heat - stirring until the butter and sugar have dissolved. Make sure the pecans and sugar mixture are evenly dispersed. Set aside.

Preheat the oven to 350.

For the cake, mix together the flour, baking powder and salt in a bowl, set aside. In a second bowl, beat the butter and granulated sugar until fluffy (2 to 3 minutes). Add the egg yolks one at a time, beating well. Add the vanilla, then using a spatula, fold in the flour mixture in three additions, alternating with a third of the milk each time.

Beat the egg whites in another bowl, until soft peaks form. Add the cream of tartar and continue until stiff peaks form. Fold the whites into the batter.

Spoon the batter over the pecan sugar mixture carefully - you may use an offset spatula to spread out evenly. Bake approximately 35 to 40 minutes. Check with a skewer for doneness, if necessary. Let the pan set for five minutes and then run the off set spatula around the sides of the pan. Place a large plate over the pan and flip over. It works every time.

You can serve with a dusting of powdered sugar or whipped cream if you like.

https://thecookbookjunkies.com/upside-down-pecan-cake/