Flourless Peanut Butter Chocolate Chip Cookies

Tate's Bake Shop Cookbook and Cookie Giveaway

Tate’s Bake Shop is Southampton’s favorite bakery! Founder, owner and baker Kathleen King makes all of Tate’s baked goods from the finest ingredients, just the way she made them when she was 11-years old and first started selling cookies at her family’s farm stand. Her business has expanded a lot since then to include cakes, pies, crumbles and lots of cookies! She is well-known for her signature cookie; thin, buttery and crispy, they are among her best-sellers along with her sour cream coffee cake and pecan pie that she ships all over the country.

Tate’s has been featured in the New York Times and the Wall Street Journal, as well as in the Washington Post, New York Post, and InStyle.

Tate's Bake Shop Gift Pack Assorted image

In her new book, Tate’s Bake Shop Cookbook, with a forward by Ina Garten, Kathleen shares her best-selling recipes and more. Her cookbook is “full of classic, crowd-pleasing American desserts, all made with good fresh ingredients.” According to Kathleen, “All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good, so they’re perfect for the busy holiday season when baked goodies are in high demand.”

Tate's Bake Shop Cookbook Giveaway!

The elves at Tate’s Bake Shop generously sent me a cookbook and a gift pack of cookies along with an extra to give away to one of you too! The cookies were happily devoured by my family who loved them. And the cookbook is nothing short of charming with recipes like Peanut Butter Bread, Apple Cream Cheese Tart, Hummingbird Cake, Squash Rolls, Creme de Menthe Pie, White Chocolate Brownies and Toffee Pecan Cookies…see? It’s hard to stop! I want to make everything!

I couldn’t resist the combination of peanut butter and chocolate in the flourless peanut butter chocolate chunk cookie recipe. One of my childhood favorites. They are one of the quickest, easiest cookies to make and will melt in your mouth whether hot from the oven or cooled.

Flourless Peanut Butter Chocolate Chunk Cookies
Flourless Peanut Butter Chocolate Chunk Cookies
(adapted from Tate’s Bake Shop)
1 + 1/4 cups peanut butter, smooth or chunky
3/4 cup firmly packed light brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet mini chocolate chips or 1 bittersweet bar chopped fine

1. Preheat oven to 350 degrees F. Grease two cookie sheets or line with silpat.

2. In a large bowl mix the peanut butter, sugar, egg, baking soda and vanilla extract until smooth and creamy. Stir in chocolate.

3. Form each cookie into a ball using a two tablespoon-sized ice cream scoop or your moistened hands. You can leave them as a ball to cook or press them down slightly with a fork making a ‘criss cross’ in them after putting them on the baking sheet.

4. Bake 12 to 15 minutes depending on the size of the cookie or until they are puffed on top and golden on the bottom. Cool them on the cookie sheets for a few minutes and then transfer them to wire racks to cool completely.

Makes 40 one-half inch cookies or 20 three-inch cookies.

This Giveaway has Ended! The winner is Farrah of Farrah’s Food Adventures! Congratulations Farrah! Enjoy!   

One winner (U.S. only, please) will receive a gift pack that includes Chocolate Chip, Oatmeal Raisin and White Chocolate Macadamia Nut cookies along with a cookbook.
To enter leave me a comment letting me know what your favorite Christmas cookie is.
For extra entries – leave a separate comment for each:
-Tweet the giveaway.
-Follow my blog through Google Friends or through Networked Blogs on Facebook (right sidebar) or both!
-Like this post (down below) on Facebook.

Giveaway ends Sunday night (Dec. 5th) at midnight EST time.

Tate’s generosity doesn’t end there! They have also given me a 15% off discount code to share with you {“cookie”} good through December 31st on all on-line orders.

As we all crowded around the kitchen table oohing and aahing over the box of goodies Moon The Kitchen Cat was feeling left out…he’s used to being the center of attention! He had to check out what all the fuss was over…

Moon The Kitchen Cat and Tate's Cookie and Cookbook Giveaway

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How to Make Peanut Butter and Salted Caramel Cups

How to Make Peanut Butter Salted Caramel Cups

I have a longstanding love affair with Reese’s Peanut Butter Cups. One that time never forgets. Imposters have come and gone, hoping to replace them in my heart, but all paled in comparison.

No matter how long it’s been, when I hold that crinkly orange package in my hand the bond is still there. And my heart still gives a trill. Like a best friend you haven’t seen in years but it only feels like a day.

In all of their simplicity the satisfying combo of salty peanut butter and sweet milk chocolate holds a certain charm for me…. 

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Chocolate Flan Cake with Caramel and Walnuts

Chocoflan with Duce de Leche and Walnuts

Chocoflan combines the very, very best of two worlds! This cake features a moist chocolate cake topped with a rich and silky flan with sticky dulce de leche sauce and crunchy walnuts. It’s a double decker dessert that is sinfully decadent and is certain to satisfy any, if not all of your dessert cravings.

Flan is a creamy, somewhat delicate, cooked egg custard made with condensed and evaporated milks, typically flavored with vanilla. To make this chocoflan caramel is added to a bundt pan first, followed by the cake batter, then the flan is poured over top and baked in a bain marie or water bath. Where magic happens. The flan sinks to the bottom and the cake rises to the top. When turned out of the pan the flan winds up on top with the oozing caramel.

Dulce de Leche is a milk caramel made from condensed milk. You can make your own or find it in the Spanish food section of your market with the baking products, it comes in a can and sometimes a plastic squeeze bottle. You can also use a thick caramel dessert sauce.

The soft, milky custard and dark, dense cake may seem like an unlikely combination but are insanely good together. Very sweet, a small piece is all it takes to be satisfied. This is an impressive cake to make for a special occasion and I already have plans to make it for the holidays.

This is sometimes served warm but is best served after chilling for 24 hours so plan ahead if you are making it for a special occasion.

Chocoflan with Caramel and Walnuts

Chocolate Cake Flan Recipe
Chocolate Cake Flan Recipe
Chocolate Cake Flan Recipe

Printable Recipe

Dulce de Leche Method/Recipe

Chocolate Cake Flan with Caramel and Dulce de Leche



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Chocolate Sour Cream Bread

This chocolate sour cream bread comes courtesy of  my favorite bear in the whole wide world! Winnie-the-Pooh Bear!  Who would of thought that silly old bear could remove his hand head from the hunny pot long enough to bake?! No less write a cookbook!? I’m glad because this is one of the most delicious breads to ever cross my lips…. 

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Toffee, Chocolate and Banana Banoffee Muffins

Banoffee Muffins are a special treat! Made with the delectable combination of toffee, chocolate and banana, they borrow the classic flavors from the British favorite Banoffee Pie. The name combines the words banana and toffee together…. 

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Devilish Chocolate Cake

Devil Dog Cake

This cake is highly reminiscent of a Devil Dog. Remember those from your lunchbox days? Or maybe you eat them now and no memory is needed. They weren’t my favorite. I was all about Funny Bones. Chocolate cakes with a peanut butter filling enrobed in a shell-like milk chocolate frosting. Those were my idea of heaven. The Devil Dog was my Mom’s favorite. A few weeks ago she bought a box during a fit of nostalgia. Purely for old times sake. I curiously ate one. They were awfully dry like trying to eat cement mix. It was hard to chew no less swallow the lump of cake. More cream was clearly needed. There wasn’t even enough to squish out the sides and lick off like an ice cream sandwich! I hope my memory isn’t marred now…

Devil Dog Cake

Mom baked this with no intention or idea that it would resemble the flavors of a devil dog. It was such a coincidence that we had them just a few weeks before – the first time in a decade or more. I tasted devil dog in the very first bite. It was the devil dog glory that lives on, if only in my mind. Rich, dense, with the distinct chocolate taste and sticky, sweet frosting of my memories. But this was far better than the real Devil Dog I had tasted just a few weeks ago. Far better than the devil dogs in my memory…

Chocolate Devil Dog Cake with Seven Minute Marshmallow Frosting
(Adapted from The Cake Bible)

1/2 cup and 3 tablespoons unsweetened Cocoa, Dutch-processed
1 cup boiling water
3 Eggs
2 teaspoons Vanilla Extract
2 cups Sifted All-Purpose Flour
1 and 1/2 cups Sugar
1 tablespoon Baking Powder
3/4 teaspoon Salt
1 cup Unsalted Butter, softened

Preheat oven to 350.

Prepare pans, two 9-inch or one 13x9x2 inch. greased and floured.

In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.

In another medium bowl whisk the eggs, 1/4 of the cocoa mixture, and vanilla.

In a large mixing bowl combine the remaining dry ingredients and whisk together. Add the butter and the rest of the cocoa mixture. Mix on low speed using an electric hand mixer until flour is moistened. Then mix on medium for 1 and 1/2 minutes. Scrape down the sides and gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Divide batter evenly between the two pans, or to one large pan.

Bake layers for 25-35 minutes, large pan 35-40, check done-ness by inserting a fork or toothpick, when it comes out clean, remove.

Cool cakes in pans for ten minutes on wire racks. Remove from pans onto greased wire racks and cool to room temperature before frosting.

Notes:

Devil Dogs have a cream filling – the texture of the marshmallow frosting is not the same – but the flavor is; only better, fresher, and cleaner tasting. A whipped cream frosting would go really well with this too.

Seven-Minute Marshmallow Frosting
(adapted from McCall’s Book of Cakes and Pies)

2 Egg Whites (1/4 cup)
1 and 1/2 cup Sugar
1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup water
1 teaspoon Vanilla Extract

In the top of a double boiler* combine egg whites, sugar, corn syrup, and 1/3 cup water.

With an electric hand mixer beat 1 minute to combine ingredients.

Cook over rapidly boiling water, beating constantly for 7 minutes or until stiff peaks form.

Remove from boiling water, add vanilla, beat until frosting is thick enough to spread about two more minutes.

*You can use a stainless steel mixing bowl fitted on top of a saucepan or a smaller pan fitted on top of a larger one. Just make sure the boiling water doesn’t touch the bottom of the pan.

Last, but not least, I leave you with Moon, The Kitchen Cat. I should know by now not to turn my back on my food. See how sweet and innocent he appears? If you look closer you will notice his Whip Cream Mustache.
Moon W/ Whip Cream Mustache
  
 The Little Devil!



 

Supernatural Brownies

Supernatural Brownies 5

I have been wanting to make this recipe ever since my September issue of Saveur arrived. It contains an article written by Dana Bowen that attempts to trace the history of brownies. I say attempt because there is no sure origin. It could be a fire in a Chicago hotel caused a harried cook to combine cookie batter with cake mix. Does anyone else see something wrong with this story? Or maybe it’s a New England housewife who forgets to add leavening to her chocolate sheet cake. Seems feasible. But no. It’s a home economics teacher in Maine that invented them, that’s why early versions are called Bangor Brownies. Sounds good. Except she was an infant at the time the recipe first appeared. It must be elves. Specifically brownies, like the ones in Palmer Cox’s famous children‘s books of the late 1800‘s. Brownies with a vicious sweet-tooth. I like this version the best!

By the early 1900’s brownie recipes were cropping up everywhere. The first brownie mix was made by Betty Crocker herself in 1954. Included with the article was a recipe for ‘Supernatural’ Brownies. Supernatural in this instance meaning extreme, over-the-top fudge. These are a ‘thinner’ brownie than any I’ve made before. But don’t let that fool you. They still do the trick. Very sweet, soft, moist, rich, chocolaty, and kind-of-buttery, these are fit to satisfy even the most nagging chocolate craving. How do I know? A brownie with a twinkle in his eye and chocolate on his breath whispered in my ear…

Supernatural Brownies

Link to Nick’s Supernatural Brownie Recipe

Chocolate Frosting

1/2 cup semi-sweet chocolate morsels
1 tablespoon unsalted butter
3/4 cup to 1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Melt chocolate and butter together over low heat.

Pour into a medium sized mixing bowl and beat in powdered sugar, vanilla and milk. Add confectioners’ or milk if needed to get the right consistency.

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Supernatural Brownies