Whew. Glad that’s over. Halloween we mean. Not that we don’t love Halloween. Well, wait, we don’t love Halloween.
We love the candy. And we love the pumpkin. And we love the general harvest-y season that leads up to Halloween. But Halloween? Yeah, we’re a little “meh” on that.
Costumes, zombies, parades that might barricade innocent New York residents in their apartments for fear of being trampled by the hoards of decked out (and maybe not totally sober) adults marching towards 6th Avenue to then walk up 6th Avenue to then…um…to then…wait...what do they do in that parade??
Like we said, not quite our thing.
We’d rather bake. Wouldn’t you? Sure you would!
And now, NOW that the holiday that shall not be named has passed, we can fall full-on into it’s-almost-Thanksgiving-which-means-it’s-almost-Christmas-hurrah-yay-weeeeee baking.
Catch all that? Good.
So here is a quick and easy (seriously easy, we were drained just from watching all those Snooki costumes march past us) festive-y, holiday-ish recipe.
They’re blondies. Well blondies in a cake pan. Blondie cake? Yes blondie cake! With cranberries (festive!) and pistachios (festive-er!) and ginger (festive-ist!).
And FYI, fruit, nuts and ginger in any desert automatically make it acceptable breakfast food. Just sharing.
Oooh and please, please make it in a cake pan. We can’t force you to, but please, do it for us.
Because then you get to slice blondie cake triangles, which are toooootally bigger than blondie cake squares. And then everyone wins right? Right.
Cranberry, Pistachio & Ginger Blondie Cake
Adapted from Martha Stewart
9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup dried cranberries
3/4 cup shelled pistachios
1/4 cup candied ginger, coarsely chopped
Preheat oven to 325 degrees. Line the bottom of a 9 inch springform pan with parchment. Butter parchment and sides of cake pan generously.
Combine flour, baking powder, and salt in a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla and blend to combine. Reduce speed to low and add in the flour mixture until fully incorporated. Stir in cranberries, pistachios, and candied ginger.
Pour batter into cake pan. Bake 45-50 minutes, until a toothpick inserted into center comes out clean. Allow to cool in pan on a wire rack for 15 minutes, then lift out of pan and allow to cool completely. Can be stored at room temperature for 3 days.