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

foodie_views_link_url = ‘BLOG_POST_URL';
foodie_views_submit_or_vote();

Bookmark and Share

http://www.facebook.com/plugins/like.php?href=http%3A%2F%2Fwww.cinnamonspiceandeverythingnice.com%2F2010%2F11%2Ftates-bakeshop-cookbook-and-cookie.html&layout=standard&show_faces=false&width=450&action=like&colorscheme=light&height=35

Live Freely Prize Pack Giveaway!

Live Gluten Freely Prize Pack Giveaway!

General Mills through MyBlogSpark has given me the opportunity to give away one Live Gluten Freely Prize Pack that includes all the gluten-free products shown above.

From MyBlogSpark:

LiveGlutenFreely is an online community created by General Mills that offers gluten-free product news, articles and real-life stories from people just like you. The site also provides great-tasting recipes ranging from breakfast treats like Blueberry-Corn Muffins to delicious dishes like Favorite Chicken Nuggets to indulgent desserts like Brownie Ganache Torte with Raspberries and Carrot Cake.
General Mills is proud to offer more than 300 affordable gluten-free products, available in grocery stores nationwide. Keep up with new additions to the gluten-free list by subscribing to the LiveGlutenFreely Newsletter. Every month, you’ll receive great “goodies” like yummy gluten-free recipes, tips, coupons for gluten-free items, new product information and more delivered directly to your inbox. Click here to sign up today!
Also, be sure to visit Live Gluten Freely on Facebook at Facebook.com/glutenfreely. “Like” the page and check out recipe ideas, product news and tips about living without gluten…freely!

Live Gluten Freely Prize Pack

To enter leave me a comment and let me know what product you think General Mills should make gluten free or leave me an idea for using potato flakes.

For a second entry tweet the giveaway and include the hashtag #MyBlogSpark. Leave me a separate comment.

I’ll announce winner next Wednesday.

*The prize packs and information were given to me from General Mills through MyBlogSpark.

foodie_views_link_url = ‘BLOG_POST_URL';
foodie_views_submit_or_vote();

Bookmark and Share

For More Delicious Recipes Check out my Index!

Gluten Free Bisquick Prize Pack Giveaway!

Gluten Free Bisquick Pancakes

I was recently sent a complimentary Gluten-Free Bisquick Baking Mix Prize Pack, courtesy of Bisquick, through MyBlogSpark to review and I also have an extra one to share with one of you! It includes a box of Gluten-Free Bisquick, a pancake pen, a silicon spatula and a cast-iron pancake pan.

A Giveaway Package: Gluten Free Bisquick, pancake pen, spatula and cast-iron pancake pan

To put the baking mix and the pancake pan to the test I made cranberry and pistachio pancakes. Delicious! If I didn’t know they were gluten-free I would of never been able to tell. They taste like what you would expect from a ‘regular’ box mix. I think it’s really great that more companies like this one are coming out with products that make it easier and convenient to bake gluten free. Especially for kids who can’t eat gluten and don’t get to eat pancakes and other baked goods that often. I went gluten-free for six months and baking was real hard. Most of what I made was inedible.

Information about the Bisquick Baking Mix that was provided to me:

Attention all gluten-free bakers and cooks! How many delicious recipes have you passed on because they called for ingredients containing gluten? Well not anymore!
Introducing Bisquick® Gluten Free baking mix: the first gluten free baking mix with real melt-in-your-mouth Bisquick taste! Now, with Bisquick Gluten Free baking mix, you can make pancakes, waffles, biscuits and more, and they have never tasted so good. Since its release in 1931, Bisquick has become a trusted staple in America’s kitchens for delicious and easy-to-prepare dishes. Now the convenience of Bisquick baking mixes will be available to the gluten-free community too, so everyone can enjoy the family favorite Bisquick recipes you love like fluffy pancakes, easy pies, mouth-watering casseroles and more!
Make sure to look for Bisquick Gluten Free baking mix in the baking aisle at your local grocery store.
To find great recipe tips and ideas, visit www.bisquick.com/glutenfree. There, you´ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix. Check back often! We´re adding more recipes every day!
In addition, you can visit http://www.myblogspark.com/uc/main/8b49/ to download a printable coupon for $1 off Bisquick Gluten Free baking mix!

To be entered in the giveaway to win the prize pack shown above leave a comment telling me what you would make if you won the bisquick baking mix or what your favorite pancakes are.

For an extra entry tweet the giveaway with a link back here and please include this hashtag: #myblogspark.  Let me know in a second comment.

I’ll pick a winner next Wednesday, October 27th.

Cranberry and Pistachio Gluten-free Pancakes

Bookmark and Share
#myblogspark

For More Delicious Recipes Check out my Index!

A Cookbook Giveaway!

Moon The Kitchen Cat

This Giveaway has ended! Winner announced at the bottom of post.

Cinnamon Spice & Everything Nice turned two this month! Happy Anniversary to me! I’m celebrating all month long with giveaways.

One person will receive one of the following cookbooks – winner’s choice!

101 Gourmet Cupcakes in Ten Minutes by Wendy Paul

101 Gourmet Cupcakes in Ten Minutes by Wendy Paul

A Field Guide to Cookies by Anita Chu

Field Guide to Cookies by Anita Chu

Diners, Drive-ins and Dives: An All-American Road Trip with Recipes by Guy Fieri

Diners, Drive-ins and Dives: An All American Road Trip with Recipes

Lucinda’s Rustic Italian Kitchen by Lucinda Scala Quinn

Lucinda's Rustic Italian Kitchen

To enter leave a comment telling me which cookbook you would chose if you won and why.

For extra entries leave a separate comment for each:

-Follow my blog through Google Friends.

-Tweet the giveaway.

-Stumble it.

The winner of last week’s Cupcake Lover’s Package is Adrienne! Please e-mail me with your address!

Thanks to everyone who entered! And for all your sweet comments! My heart was glad.

The cookbook giveaway will end next Saturday and a winner will be announced the same day.

Update: The giveaway is over! The winner picked by random integer is Chaya of My Sweet and Savory.

Bookmark and Share

Second Anniversary Giveaway: A Wilton Cupcake Lover’s Package

Wilton Cupcake Lovers Giveaway

This month marks the second year of Cinnamon Spice & Everything Nice! I hardly believe it’s true…time has gone by so fast…and I’ve had such fun. This has become such a big part of my life I can hardly imagine being without it and can barely remember life before it. I know some, if not most of you can relate to that sentiment. No matter what happens or doesn’t happen in my life; whether I’m stressed, happy, moody, frustrated, tired or mad; this is my one constant. It’s brought me tremendous joy.

I owe most, if not all of my success to you! I want to say thank-you from the bottom of my little heart for visiting, reading, commenting and making my recipes. I appreciate your support, encouragement and most of all friendship. I’ve met the sweetest, friendliest group of people from every nook and corner of the world…and have enjoyed every minute of learning about new ingredients, techniques and cultures.

I also have to thank my family for putting up with my antics including but not limited to an insane amount of picture-taking, dirty dishes, grocery shopping, and for telling me this is ‘delicious’ when really…it’s not…thanks for being my taste testers, my muse and letting me use your kitchen…and not complaining when it looks like a hurricane blew through…and back again.

To celebrate and thank-you I’ve put together a little package of goodies for the cupcake lover in you.

Wilton Cupcake Lovers Giveaway

One lucky winner anywhere in the world will receive:

-3 Wilton Cupcake Boxes to hold and display 4 cupcakes each.
-75 Wilton Standard size Baking Cups
-100 Wilton Mini Baking Cups
-Wilton Pink Sugar Sprinkles
-50 Lollipop Sticks for making Cake Pops
-2 Cookie Cutters: a heart and butterfly

To enter leave a comment and let me know your favorite cupcake flavor. 

For bonus entries:

-become a follower through Google Friend Connect

-tweet the giveaway and leave the link

-stumble it

The Giveaway is closed! Winner announced here.

*This prize package was purchased by me.Wilton is not sponsoring the giveaway or paying me.

XOXO

foodie_views_link_url = ‘BLOG_POST_URL';
foodie_views_submit_or_vote();

Bookmark and Share

For More Delicious Recipes Check out my Index!

Garlic Bread Crusted Macaroni and Cheese with Brie

Macoroni and Cheese with Brie and a Garlic Bread Topping

This is a very non-traditional recipe for Macaroni and Cheese made with creamy Brie, fresh tomatoes, spinach, black olives and a crusty Garlic Bread topping. This is a bit fancier than the childhood classic. And definitely not your run-of-the-mill mac ‘n’ cheese!

I considered combining the mild-mannered Brie with a sharper cheese but didn’t want to over power it or change the consistency. Instead, I tossed in an array of colorful goodies to brighten up the flavor: fresh, chopped tomatoes, meaty black olives and chopped spinach. I used soft, fresh Italian bread cubes tossed with garlic and butter to make the crust; a component that really sets it apart and makes it special.

This is the first time I’ve had a macaroni and cheese taste better the next day, I usually like them less the second time around. I loved this just as much reheated, if not more. The flavors developed further and it was almost as creamy as if it had just came out of the oven.

The golden croutons are crispy on the outside with a tender interior. The contrast between them and the soft, creamy pasta is totally delectable. The pungent bite of the garlic is a lovely complement to the brie. This is a complete comfort meal that you will love just as much as my family. You can serve it as a main dish with a salad or as a side dish where it will steal all the glory.

Garlic Bread Crusted Macaroni and Cheese with Brie

This can also be made without the tomatoes, olives and spinach: increase the pasta to 8 ounces.

Brie Macaroni and Cheese with a Garlic Bread Crust
(by Reeni)

2 tablespoons Olive Oil
6 cloves Garlic, minced
5 tablespoons Butter, divided
3 heaping cups of Cubed, Fresh Italian Bread, 1/2-3/4 inch
1 tablespoon Parsley, fresh, chopped
6 ounces Penne Pasta (like Barila whole-grain)
1 cup Frozen Chopped Spinach
1 cup Tomato, diced
1 cup Olives, diced
1/2 teaspoon Sea or Kosher Salt
1/8 teaspoon Fresh Black Pepper
1/4 cup All-Purpose Flour
1 teaspoon Thyme
2 cups Whole Milk
8 ounces Brie, rind removed, cubed (like Ile De France)
Parmesan Cheese

1. In a large skillet over medium-low heat the olive oil, add garlic and saute until fragrant, add 2 tablespoons butter and melt, turn off heat and add bread and parsley, tossing well to coat the bread cubes. Remove from heat and set pan aside.

2. Cook penne to al dente according to package directions in plenty of salted water, also adding the spinach in. To a large mixing bowl add the tomatoes and olives. Set aside. Preheat oven to 400 degrees and grease a 8×8-inch deep sided casserole or baking dish. Toss drained penne and spinach with the tomatoes and olives, season with salt and pepper. Pour into casserole pan.

3. In a medium saucepan melt 3 tablespoons butter over medium-low heat, whisk in flour and thyme, cook for three to four minutes whisking, then slowly whisk in milk and bring to a simmer. Turn heat down to low and slowly add in Brie cubes whisking over low heat. When Brie is melted remove from heat and pour over pasta. Evenly spread the bread cubes over top making sure to get every bit of garlic and parsley from the pan.

4. Bake for 15 minutes at 400, turn down heat to 375 and bake for 10 more minutes until bubbly.

5. Let set for 5-10 minutes before serving. Serve with Parmesan cheese.

Printable Recipe

Macaroni & Cheese with Brie and a Garlic Bread Topping

I’m linking to this to Meatless Mondays at Chaya’s of My Sweet and Savory.

I’m also adding it to my Side Dish Showdown! Keep your side dishes coming! Add your links here at the bottom of the post.

I’m sending this to Rachel of The Crispy Cook for her Presto Pasta Nights round-up.

Thank you Ile De France for the complimentary samples of Brie!


foodie_views_link_url = ‘BLOG_POST_URL';

foodie_views_submit_or_vote();

Bookmark and Share

Arugula and Feta Pasta Toss

Arugula & Feta Pasta

This easy pasta recipe was inspired by Lidia Bastianich. She’s an Italian Chef on PBS with cookbooks and restaurants. I love her food – a mix of rustic, comforting, sometimes complex and often times simple recipes. I caught bits and pieces of her making a pasta dish using Ricotta Salata and arugula and knew instantly I would be making it!

Ricotta Salata is a firm, salty cheese and you may know arugula by it’s other name: rocket – a peppery, mustardy, sometimes bitter salad green. I used what I had on hand and it happened to be Feta, which I found out afterward is a good substitute.

This couldn’t be easier – sauted garlic is tossed with cooked linquine, cheese and arugula for a delicious dish that takes mere minutes to prepare. It’s a wonderful canvas to build on if you want something heartier. A small squeeze of lemon or lemon peel will brighten up the flavors and crumbled bacon or prosciutto would also be great to add in. Next time I’m going to saute some sun-dried tomatoes along with the garlic. Just keep in mind that you don’t really want to cook the arugula – you only need to add enough heat for it to wilt.

Arugula & Feta Pasta

Pasta w/ Arugula and Feta
(Inspired by Lidia Bastianich)
8 ounces Linguine
4 garlic cloves, minced
Olive oil for sauteing
2 cups baby Arugula leaves
8 ounces Feta cheese Ricotta Salata, crumbled
1/3 cup Parmesan, shredded, plus more for serving
Extra-Virgin Olive oil for drizzling
Sea or Kosher Salt & fresh Black Pepper, for serving
Fresh squeezed lemon, optional
1. Cook the pasta according to package directions to al dente.
2. When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.
3. Add the arugula and saute until the leaves begin to wilt. Turn off heat.
4. Drain pasta and reserve a 1/4 cup of the pasta water. Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.
5. Serve with a drizzle of olive oil and Parmesan.
Mix My Granola

I want to give a shout-out and a thank-you to Raoul and Matt of Mix My Granola for sending Moon and I our very own custom mix of “Yummy Cinnamon Granola” with dates, blueberries, cashews, yogurt pretzels, tiramisu caramels, and pomegranate cordials, an absolutely delicious combination that I loved.  At Mix My Granola you can customize your own granola anyway you like it. Almost everything is organic, all-natural, and they have a huge selection of goodies to mix-in – mostly healthy and some that are a little on the indulgent side for granola.

Kitchen Cat approved!

Moon approved Mix My Granola

Arugula & Feta Pasta

Arugula & Feta Pasta on FoodistaArugula & Feta Pasta