Baking for Friends: Linzer Heart Cookies

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With the Beyonce Bowl come and gone, it must be about time to start focusing on the next food-obsessive holiday on the calendar.

Yes, Valentine’s Day can be dumb, but it also can be an excuse to bake up some over-the-top deliciousness, right? One of our favorite New York-based bakeries, Tate’s Bake Shop, is here to share this recipe for Linzer heart cookies from their cookbook, Baking for Friends.

Anyone who has picked up Tate’s crazy-crispy chocolate chips at a store around NYC understands that these folks know how to do cookies right. And, if you’re in need of a V-day gift, hop over to Tate’s website and get 20 percent off any cookie-centric just for being an ES-er. Use the code BLOG213 at checkout.

Tate’s Bake Shop Linzer Heart Cookies

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Put It In a Jar: Fig Jam

We are full on jamming here, folks. Figs. Yes…figs. Unless you’ve been living under a rock for the past week or two, you know that it is the season of the fig.

Figs are one of those foods that I’ve had here and there at restaurants, but never really embraced in my own home. That’s why it was so much fun to be making something with an ingredient I’ve never worked with before.

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Put It In a Jar: Peach Jam

Editor’s Note: Please welcome new contributor Jessica Alter, who joins ES as our resident canner/jammer/pickler/all-around put-it-in-a-jar-er.

Welcome to “Put it in Jar,” your go-to guide for must-make jams, plump pickles and anything else that can be stored in or served in…well, a jar. READERS BEWARE: I am not an expert in the field of canning or preserving. For the most part, I’m going down this rabbit hole because A) I enjoy topping my carbohydrates with sweet goodness in the form of gooey fruit and B) I love jars.

This past weekend I decided to start off by making a simple batch of peach jam. When looking for the perfect recipe, I wanted to make something so easy that I couldn’t possibly screw it up. (I’m encouraged by positive reinforcement. Failure makes me give up.) This recipe from Food & Wine was just the ticket. Peaches. Sugar. Lemon Juice. ‘Nuff said.

Begin by peeling and pitting the peaches into 1/2 inch wedges. So far, so good…

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Friday Fuck Up: Strawberry Jammed

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Today’s F-UP comes from from Mandie, author of wtf jk lol, my former roommate and berry picking partner. We had our first college apartment together, fucked up a lot of food, but neither of us wanted to publicize our failures. Until now.

After I explained I had no idea what to do with all that fruit (and, ahem, ES readers said jam was so easy), Mandie decided to take the challenge and make jam.

The last time Mandie attempted jam, it was watery and she ended up having to remove it from the jars to recook it (big pain in the ass). So to avoid that fiasco, she cooked this batch a little longer. Sounds like a good plan, right?

Unfortunately, this second attempt ended up being “the consistency of those weird gel candles.” The fruity substance, seen above, was impossible to extract from the jars without some force and creative methods. Certainly not spreadable.

Can we get a little help, ESers? Where did she go wrong? What’s the secret to making jam look like jam?