“A destination … worth putting miles on the odometer” is
what The New York Times said about Tate’s Bake Shop. It is the recipient of multiple best bakery awards and is regarded as a “must-visit” Hampton’s
destination. There are more than
100 offerings for its customers to enjoy, from breads, muffins, cakes, pies,
seasonal specialties, and of course, cookies!
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| Photo credit: Forbes Traveler |
Kathleen King is the baker and owner of Tate’s Bake Shop in
Southampton, New York, and the author of Tate's Bake Shop Cookbook. She started baking her chocolate chip
cookies when she was 11, and sold them at her father’s North Sea Farms roadside
stand, never looking back.
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| Kathleen King - Photo credit: New Haven Register |
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And, now, Kathleen King has done it again! She has written another great cookbook,
Baking for Friends, which is chock-full of incredible recipes, featuring
exclusive baking tips and tricks, in her straightforward manner. It is the ideal go-to cookbook for
beginning bakers and professionals alike.
I was so happy to receive Kathleen’s Baking for Friends,
and drooled my way through all the recipes, when it arrived in the mail the
other day. It consists of 7
chapters with over 120 easy-to-bake recipes; some of them even with “catchy”
names, plus recipes for health and lifestyle baked goods also: gluten-free, low-fat, vegan, and nut
free recipes.
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| Blackout Cupcakes |
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| Cherry Chip Party Cake |
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| Blackberry Galette |
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There are so many enticing recipes to try ~ Maple, Bacon,
and Date Scones; Robin’s Blueberry Buckle - Julia’s Way, Coconut Custard Pie, Cutie
Pie (using clementine juice), Chubby Tates (cookies!), Hurricane Irene Cookies,
Caramel Cake (Ummm, mmm!), Cardamom Cake, Blackout Cupcakes, and Chocolate-Blood
Orange Marble Cake (wow!). And the
recipe I chose to make first: Chocolate
Raspberry Tart!
The tart is decadent, and is a beautiful, almost black,
sleek-looking dessert. The filling
is smooth and not too sweet, and is the perfect finish to a special
occasion. Leave it plain, top it
with fresh raspberries, or add a dollop of whipped cream to the slices before
serving.
Chocolate Raspberry
Tart
For the filling:
1¼ cups heavy cream
8 ounces bittersweet (62% cacao) chocolate, finely chopped
½ cup seedless raspberry jam
Chocolate Pastry Tart Crust, baked and cooled (recipe below)
1. In a medium
saucepan, bring the cream to a boil over medium heat. Remove
from the heat. Add the chocolate
and let stand for 3 minutes to soften.
Whisk until melted and smooth.
Whisk in the jam. Pour into
the prepared tart crust.
2. Refrigerate,
uncovered, until the filling is chilled and set, at least 2 hours, and up to 1
day.
3. Remove the
sides of the pan, cut into wedges, and serve chilled.
Chocolate Pastry Tart
Crust
Makes one 9-inch tart shell
10 tablespoons (1¼ sticks) salted butter, at room
temperature
½ cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
6 tablespoons Dutch-processed cocoa powder, plus more for
rolling the dough
1 cup unbleached all-purpose flour
1. In a large
bowl, beat the butter, brown sugar, and vanilla with an electric mixer set on
high speed until light and fluffy. About 2 minutes. With the mixer on low speed, beat in the cocoa powder. With the mixer on low speed, add the
flour and mix until combined.
Shape into a thick dish and wrap in plastic wrap. Refrigerate until chilled, at least 2
hours, or up to 1 day. (The dough
is easiest to roll out if chilled but not rock hard. If it is very cold and firm, let stand at room temperature
for about 15 minutes before rolling.)
2. Dust a work
surface with cocoa powder. (Flour
leaves marks on the dark cocoa dough that I don’t like.) Roll the dough out into a 12-inch round
about 1/8 inch thick. Transfer to
a 9-inch tart pan with a removable bottom. Roll a rolling pin over the top of the pan to cut off the
excess dough. Freeze for at least
30 minutes. (Or cover with plastic
wrap and freeze for up to 1 month.
Thaw in the refrigerator before using.)
3. Position an
oven rack in the center of the oven and preheat the oven to 375 degrees.
4. Put the tart
pan on a rimmed baking sheet.
Prick the bottom of the crust with a fork to vent it. Lay a piece of aluminum foil over the
entire surface of the dough and press so it conforms to the tart pan. Fill the foil-lined shell with small
dried beans. Bake until the
exposed dough looks set, about 20 minutes. Lift off the foil with the beans. Continue baking, pricking the crust again if it puffs, until
the pastry looks crisp, about 10 minutes more. Let cool completely on a wire cooling rack.
Surely, after all of the above, the baking bug has bitten
you! To scratch that itch, head on
over to Tate’s Bake Shop on Facebook ~ click here for details ~ and enter the Baking for Friends Bake-off contest, which
is being sponsored by Tate’s Bake Shop and KitchenAid, in celebration of
Kathleen King’s new cookbook.
Your creative spin on a recipe just might win you the Grand
Prize of $1000, plus a copy of Baking for Friends. Other prizes awarded will be KitchenAid
stand mixers, more cookbooks, and if you vote, 6 voters will be chosen to win Tate’s
Tower of baked goods.
By the way, if you can’t wait to get your autographed copy
of Baking for Friends in your possession; head on over to Tate’s Bake Shop.com, and enter the
discount code “BAKEOFF” to receive $5 off the regular price of $24.95 ~ you can
get the cookbook for only $19.95!
Talk about a sweet savings for you!
And, now for the giveaway here at Pam’s Midwest Kitchen
Korner: Tate’s Bake Shop
has generously offered a Tate’s Bake Shop Cookie and Bar Tower for one of you wonderful
reader’s.
Tate’s Bake Shop Cookie and Bar Tower is chock-full
of goodies: three boxes of
cookies: one each of chocolate
chip, oatmeal raisin and white chocolate chip macadamia nut, PLUS, two rich,
buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two
rich, dense, and fudgy plain brownies ~ a $48 value.
To enter, just leave a comment here on this page. That’s it, that’s all you have to do!
But, if you’d like an extra chance, just follow Pam’s
Midwest Kitchen Korner via Google Friends, as a fan on the Facebook page, or
Facebook Networked Blogs, all on the right side bar of this blog, and leave a
comment telling me you did so.
The contest is open through midnight CST, Wednesday,
November 7, 2012. The winner will
be drawn Thursday, November 8, 2012 by a random number generator.
This contest is open only to U. S. residents.
Thanks so much, Kathleen King, and Tate’s Bake Shop.
And good luck to all of you who enter my giveaway! I hope you win!
Disclaimer: I was given a copy of Baking for Friends
from Tate’s Bake Shop. The Tate’s
Bake Shop and Bar Tower for my giveaway, here on this post, is provided
directly by Tate’s Bake Shop. All
opinions and thoughts are my own.
FYI: Some of you are saying you're having a difficult time in trying to post a comment here for the giveaway. This is being looked into, but in the meantime, I understand that it works fine using Google Chrome. I hope this helps!
