07 March 2020

Weekend Cooking: Procrastibaking by Erin Gardner

Review of Procrastibaking by Erin GardnerAre you a procrastibaker? I am, even though I didn’t know it was a thing until I read Erin Gardner’s new cookbook called (duh) Procrastibaking (Atria; March 31). I love the concept: Have a paper due? Working on a project? Need to clean the house? Should be doing laundry? How in the world can you tackle those chores when there are cookies to bake or pies to make?

The recipes in Gardner’s Procrastibaking help you bake your way past your responsibilities. Sometimes you need a quick something to clear your head before you focus on your to-do list--you couldn’t possibly pick up the dry-cleaning until you’ve baked muffins, right? Other times you need a longer escape: how about turtle cake with homemade caramel sauce and candied pecans?

Despite the off-beat premise, the recipes look delicious. You’ll find a mix of classics, like peppermint bites; new takes on old themes, like pizza palmiers; and thoroughly modern bakes, like chai oatmeal cream pies. Procrastibaking also includes some fun bonuses, such as lists of zany food days. Did you know that March is caffeine awareness month? You may have heard of Pi/Pie day, but what about this month's Pound Cake Day, Cereal Day, and Oatmeal Cookie Day?

review of Procrastibaking by Erin GardnerGardner suggests recipes for all those fun foodie holidays and more. She also helps you make substitutions (for GF or vegan bakers and for when you simply don’t have a particular ingredient). You’ll also find tips for successful baking, information on ingredients, and suggestions for equipment. Each recipe starts with an alarm clock icon that tells you how long you’ll avoid real life if you make it.

There’s a lot to like about Erin Gardner’s Procrastibaking, including it's cheery red graphics (see scan). The recipes are appealing and very accessible to all levels of cooks. If you have a huge repertoire of recipes for baked goods, you might want to check this out of the library before buying. On the other hand, if you’re looking for new ideas and a fun way to avoid all those pesky chores, you might want to buy.

I’m under the impression that the finished book includes a section of photos, but the insert wasn't included in the digital galley.

Here’s a quick recipe I plan to try.

Sunflower Toffee
Makes about 8 ounces toffee
20 minutes

  • 8 tablespoons (4 ounces) unsalted butter
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 1 cup sunflower seeds (or your favorite nut or seed)
1. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a small saucepan, combine the butter, sugar, and salt. Cook over medium-high heat, whisking occasionally, until golden and bubbling, 5 to 7 minutes. Remove the pan from the heat and stir in the sunflower seeds. Pour onto the prepared baking sheet and spread to about ¼ inch thick.
3. Allow the toffee to cool completely before breaking into chunks or chopping. Store in an airtight container at room temperature for up to 2 weeks.

Tip: Dip individual shards of toffee in melted chocolate or coat the whole slab before breaking into pieces.

NOTE: recipe and scan are used here in the context of a review; all rights remain with the original copyright holder. Thanks to Atria for the digital review copy of this cookbook; my thoughts are my own.
_______
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.
_______

15 comments:

Mae Travels 3/7/20, 6:50 AM  

That's an entertaining excuse for another baking and candy-making book. It's not clear why these recipes are especially appropriate when you are procrastinating, but why not, probably anything would work? Maybe I just don't get it because I am more likely to procrastinate if I have to bake something than the other way around.

best... mae at maefood.blogspot.com

judee 3/7/20, 7:01 AM  

Sounds like the author came up with a clever idea but still has good recipes. Looks fun!

judee 3/7/20, 7:15 AM  

Hi Beth,
Can you remove #3.. I posted and the link didn't work, so I posted again with a working link in #4
Thanks

bermudaonion 3/7/20, 7:26 AM  

I love to bake but don't do it much these days because we don't eat it. That sunflower toffee sounds wonderful.

(Diane) bookchickdi 3/7/20, 7:41 AM  

This sounds like a fun cookbook, the scary stuff going on in the world right now.

GypsyPlate 3/7/20, 7:45 AM  

This gave me a good laugh. Thanks Beth!

jama 3/7/20, 7:50 AM  

Like the quirky premise, seems like a fun book. Thanks for featuring it!

Tina 3/7/20, 8:12 AM  

What a clever title, the kind that would attract me at a book store to browse. Not sure if it’s for me so I’ll do the library thing before committing to purchasing. We like sweets but sometimes it’s bad to have an entire cake with only 2 people in the house!

rhapsodyinbooks 3/7/20, 8:25 AM  

I had no idea toffee took so few ingredients! Sounds like a fun cookbook!

Claudia 3/7/20, 9:59 AM  

I think I am a procrastibaker. Now I know what to call myself Great title. Now, however with the New Way to Cake, just checked out of the library, things may change?

Deb in Hawaii 3/7/20, 11:26 AM  

I am a procrasticook but not a procrastibaker as I try to avoid baking & procrastinate when I have to do it. ;-) The book looks like fun though and the toffee recipe sounds delicious!

Melynda Brown 3/7/20, 11:57 AM  

I must make that toffee! I think with pumpkin seeds as well! Big changes for me, my old blog of almost 15 years, OurSundayCafe is going away. I am having fun with Scratch Made Food! Thank you for this opportunity!

sherry fundin 3/7/20, 2:45 PM  

what a fun title and cover. i don't do much in the kitchen any more...just cleanup. :-)
sherry @ fundinmental

Marg 3/7/20, 10:03 PM  

I'm a procrastibaker from way back.

Laurie C 3/8/20, 12:47 PM  

I was an unrecognized master procrastibaker for years, in the pre-weight-loss-diet era! These days I do a lot less baking, but have found numerous other fun methods of procrastination. Sounds like a really cute book, though!

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.

Copyright

All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2020. All rights reserved.

Quantcast

Thanks!

To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker

Services

SEO

  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP