Weekend Cooking: Procrastibaking by Erin Gardner

Are 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?

Gardner 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.

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