Ginger Pear Pistachio Blondies

I got the recipe from Lindsey's kitchen. I did a blogging by mail exchange this summer. Lindsey was the person that received my package, she is in culinary school. One of the things she wanted was the book, 'Hello Cupcake'. I sent it to her, today she posted some butterfly cupcakes she made from the book, they turned out pretty cute.




























These are pretty moist and delicious. Try them, you won't be disappointed. THis recipe came from Martha Stewart's Cookie Book, so Leslie, you can try it!!!


Ginger Pear Pistachio Blondies

Ingredients

- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan.
- 1 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup coarsely chopped dried pears (about 4 oz)
- 3/4 cup shelled pistachios, coarsely chopped ( 3.25 oz)
- 1/4 cup coarsely chopped candied ginger (.25 oz)


Directions

1. Preheat oven to 325 degrees F. Butter a 9-inch springform or round cake pan. Line bottom with parchment paper; butter parchment.

2. Whisk together the flour, baking powder, and salt in a bowl. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, mix until combined. Mix in pears, pistachios and ginger.

3. Pour batter into prepared pan, smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Remove side of springform pan (or invert pan if using cake pan). Transfer to a wire rack and let cool completely. Cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.


***Some Notes***
-These turned out more cake like than blondies normally are, but still delicious.
-It only took about 40 minutes in Lindsey's oven (mine,too) before they were done, so check them half way through to determine when yours will be done.

Recipe Friday

Baby brother is moving this weekend. I am going to make him and his family a meal so they can eat hot food once they get into their new home. I remember moving and being so tired when we were done, the last thing you want is to cook! Pizza and sandwiches get old fast when you are moving. There are 4 kids in that house, too. Besides, I love to cook, this will give me a chance to make a nice meal for them.

I'm going to make Lasagna and the Pioneer woman's olive cheese bread, and a garlic cheese bread. I am betting one or more of them might not like olives. Print the olive cheese bread recipe here.

I am also going to make these Pear/Ginger/Pistachio Blondies for Steve and I, it's a recipe my little friend Lindsey made, she has photos on her blog. I have the Martha Stewart Cookies book, the recipe is in there, also. She also has the recipe on the web. It took me more than a week to find dried pears, but I persevered and located them, finally. I'll post photos when I am done.

Pear, Ginger Pistachio Blondies
Makes about 1 dozen.

• 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup coarsely chopped dried pears (4 ounces)
• 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
• 1/4 cup coarsely chopped candied ginger (1 1/4 ounces)

Directions

1. Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside.
2. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.
3. Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondie out of pan; transfer to a wire rack. Let cool completely; cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.