TEASPOON BAKE SHOP RECIPES

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TEASPOON BAKE SHOP'S OATMEAL CAKE WITH MAPLE GLAZE ...



Teaspoon Bake Shop's Oatmeal Cake with Maple Glaze ... image

Cooking Channel serves up this Teaspoon Bake Shop's Oatmeal Cake with Maple Glaze recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield One 8-inch square cake

Number Of Ingredients 12

1 cup old-fashioned oats
1 cup buttermilk
Cooking spray, for greasing
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup light brown sugar
2 eggs
2 tablespoons confectioners' sugar
1/4 cup maple syrup

Steps:

  • For the oatmeal cake: In a small bowl, soak the oats in the buttermilk for 1 hour. Preheat the oven to 350 degrees F; cover an 8-inch square pan with cooking spray. Mix together the flour, baking powder, salt and baking soda in a bowl. In the bowl of an electric mixer, cream the butter and sugar together at medium speed with the paddle attachment until light and fluffy, 1 to 2 minutes. Add the eggs and mix at low speed until just incorporated. Alternate adding in the flour mixture and oat mixture, beginning and ending with the flour mixture; scrape down the bowl occasionally with a rubber spatula to make sure you incorporate the flour mixture completely. Mix on low until just incorporated. Pour the batter into the square pan, making sure the batter is level in the pan. Bake until the cake is golden brown and springs back when you press it in the center, 25 to 30 minutes. Let cool for at least 30 minutes and then remove from the pan.
  • For the maple glaze: Put the confectioners' sugar in a small bowl. Add the maple syrup and stir with a whisk To serve: Using the whisk, drizzle the maple glaze over the cake. Slice and serve.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM



Tate's Bake Shop Chocolate Chip Cookies Recipe - Food.com image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Grease or line 2-3 cookie sheets with parchment paper.
  • In a large bowl, stir together flour, baking soda and salt.
  • In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  • Add eggs to the butter mixture and mix them lightly.
  • Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  • Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  • Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  • Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, FatContent 37.1, SaturatedFatContent 22.5, CholesterolContent 107.5, SodiumContent 679.6, CarbohydrateContent 89.8, FiberContent 3.3, SugarContent 61.8, ProteinContent 6.8

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tate's bake shop chocolate chip cookies recipe - food.com image
These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!
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