Healthy Deals and Steals - comment #7 as selected by Random.org
Please send me your mailing information so that the folks at Tate's Bake Shop can send you the cookie tower! Congratulations!
I love a good baking cookbook. I think that's pretty clear to anyone who's been stopping by here for any amount of time. I continue to search for the best of the best of any baking recipe I enjoy... I do have a few that are "go-to" recipes that I know will not fail me in a pinch, but when I want to play in the kitchen a new cookbook is my favorite thing in the world!
I recently received a review copy of Tate's Bake Shop Baking For Friends. I've heard how wonderful Tate's Bake Shop is, but have never had the pleasure of enjoying one of their baked goods in person... but, that's no longer a problem because I can bake them at home! I love the name of this cookbook because sharing my goodies with friends (and family) is one of the things I love to do most on the weekends.
I've got 2 fabulous things to share at the end of this post... a special discount on purchasing the book AND a Tate's Bake Shop giveaway... so, be sure to read through to the end!
The next recipe I made was the Chocolate Chip Muffins. I love a good muffin and so does My Oldest... and when it's a muffin with chocolate chips, it's like a special treat!
These muffins were moist and just sweet enough to satisfy a mid-morning craving. They would also be nice as an afternoon pick-me-up paired with your favorite hot tea, coffee or glass of milk. I'll be making these again and again... just be warned that the recipe calls for baking them in a muffin tin that makes 3-by-1 1/2 inch muffins... mine is a bit smaller than that, so my muffins baked up and over the height they should have... but, that was my error when filling the muffin cups.
Now, if you'd love a chance to own your own copy of this fabulous cookbook (autographed, too!) you can head over to the Tate's Bake Shop website and enter the code BAKEOFF at check out for a $5 discount on your purchase.
There's still more!
Yes, I've got another giveaway for my fabulous readers!!
I've got one Tate's Bake Shop Cookie and Bar Tower to giveaway! A $48 retail value that includes 3 boxes of cookies (1 each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut) AND Two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense and fudgy plain brownies! You could keep it for yourself or share it with your family and friends!
Here's how to enter to win:
- Only open to U.S. residents
- Leave a comment telling my your favorite baked good to indulge in and share with friends.
- Tweet the giveaway and come back to leave an additional comment sharing the link for the tweet (this must be an additional comment from the previous entry).
- Make sure to leave a way to contact you via the comment so that I can let you know that you won!
- The giveaway will close at midnight on Thursday, October 25, 2012 Eastern Standard Time. All entries must be submitted before that day/time.
Recipe published with permission.Ingredients
- softened butter for muffin cups
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sugar
- 1 cup granulated sugar
- 6 tablespoons (3/4 stick) salted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1- 1/4 cups sour cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons raw or granulated sugar mixed with 1/4 teaspoon ground cinnamon (optional)
- Position an oven rack in the center of the oven and preheat the oven to 400 degrees. Butter twelve 3 x 1-1/2 inch muffin cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the sugar and butter with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, just until combined. Do not overmix. Fold in the chocolate chips. Using a 1/3 cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle wiht the cinnamon sugar, if desired.
- Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remoe from the pan and let cool completely on the rack.
Note: While I did receive a review copy of the cookbook, I did not receie compensation for this post. All opinions are my own.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.