Receta Baking & Book Review | Chocolate-Pear Tea Bread for Bread Baking Day … Baking for Friends {Tate’s Bake Shop}
“The key to successful baking is just to enjoy it. Don’t fuss, don’t stress, and don’t try to make it ‘perfect’.”
Kathleen King
A Chocolate-Pear Tea Bread from Baking for Friends by Kathleen King flooded our home with warmth and happiness yesterday! Kathleen’s baby, Tate’s Bake Shop needs little introduction. Iconic in the US, a must stop over in New York. The shop is called a ‘destination … worth putting miles on the odometer’ by the New York Times, and her books a must have on the kitchen shelf!
The creator and owner of the acclaimed Tate’s Bake Shop has an inspiring story. She began her baking career at eleven, selling her all-natural baked goods off a card table on her family’s farm. Her award winning cookies are now sold at over 5,000 gourmet retailers throughout the US.
I got down to baking the day I received my copy for review! First Milk Chocolate Brownies, then little Chocolate Raspberry Tarts! If the feedback from the teens is anything to go by, the book is a winner! I connected with Kathleens style of thinking and writing almost instantly. The little snippet before each recipe, the reaction to a test bake, her sons comment on his first bite of the Hurricane Irene Cookies, “Oh, don’t give these to anyone” … all part of my everyday life as a home baker! It’s a tough {read delicious} cookbook to put down. The very idea of an Apple-Italian Plum Deep Dish Pie had me swooning. Then came PUMPKIN recipes!!! Sometimes I wish I lived in canned pumpkin country as Kathleen offers a number of winners now that Fall is here. For those who can grab a can, the book is full of delectable options - pumpkin apple cake, pumpkin whoopie pies, two-recipe pumpkin pie, pumpkin mousse pie … and more!
Yesterday I was bitten by the Bread Baking Day bug, and though I had some itty bitty yeasty ideas, they radically changed. It was time for tea bread from my new fave baking book! {Sorry the post is a day late but I have had a plethora of internet issues with the service provider, Firefox etc. Now experimenting with Google Chrome!} The book has something for everyone. Since I love baking with fruit and since it was Bread Baking Day yesterday, the Chocolate-Pear Tea Bread was my pick! It baked as I furiously punched away at my keyboard, the house filled with the most amazing bakery aromas. Tate’s Bake Shop must feel like home!!
Did I tell you I did everything from scratch that morning? Made a big batch of butter, then saw the recipe had applesauce listed. Was tempted to substitute but what the heck? Had a bowlful ready in a matter of minutes and I think that might be the secret of this moist tea bread! Chocolaty, moist and fruity …. it tasted even better the next day!
The book has an interesting chapter on “health & lifestyle baked goods” which includes gluten free and vegan recipes. The book is therapeutic because it connects the baker in me to the bake shop, the beginnings of the success story, touches base with reality and makes you believe in the goodness of natural, home baked comfort food. For me, more so after the rather pathetic recent experience of Rose Cafe. I needed some sense of reaffirmation in bakeries and cafes, and this was it!
Baking for Friends is much more than a book of recipes. It’s about the sweetness of connecting with the ones you love. Kathleen welcomes you into her kitchen in the Hamptons, debuting more than 120 delectable, easy-to-bake recipes—from plump scones and muffins to mouthwatering pies and tarts to scrumptious gluten-free treats. Kathleen shares precious time-saving tips, designed to help you breathe easy in the kitchen without sacrificing taste.
I did a few other bakes which should show up here on PAB soon. The first was a batch of Milk Chocolate Brownies as I was curious to see how they fare since I am a dark chocolate person. I never buy milk chocolate {as a rule} but the hub got me a few bars from HKG and they weighed heavy on my conscience.
Kathleen convinced me to try them, and they were winners in my kids eyes. Fudgy, chocolaty and indulgent, well worth the bake. The lad even inquired if I had added melted chocolate on top {which I hadn’t}, and the continued to unwrap the little parcels like a birthday present! And then I made these absolutely sinful little Chocolate Raspberry Tartlets. The book has one large chocolate tart in a chocolate pastry base. I used another pastry recipe from the same book and made mini tarts. Absolutely divine!! The recipes also include a buttermilk pastry dough which is used extensively through the book. I’ve bookmarked it to try it next! In celebration of the highly anticipated release, Tates has partnered with KitchenAid to sponsor a Baking for Friends Bake-Off on Facebook. Join the Baking for Friends Bake-Off contest on the Tate’s Bake Shop Facebook Page. Put your own spin on one of Kathleen’s recipes, then supply a photo/recipe for a chance to win $1,000 or a KitchenAid Artisan series stand mixer.
I can also offer readers of Passionate About Baking a $5 discount on the cookbook from the website. The discount code is BAKEOFF, which entitles you to $5 off a copy of the book .
Recipe: Chocolate-Pear Tea Bread
Summary: Delicate pears, brown sugar and butter come together with dark chocolate chips to make a specially delicious moist and flavourful quick tea bread. A delightful fall special from ‘Baking with Friends‘ by Kathleen King.Serves 10
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 210g {1 3/4 cup} plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 100g {1/2 cup} unsalted butter
- 115g {3/4 cup firmly packed} brown sugar
- 1/2 cup applesauce {recipe follows}
- 2 tsp pure vanilla extract
- 400g pears {about 2 cups diced} or 2 large {or 3 small pairs}, chopped
- 150g {1 cup} dark chocolate chips
Method:
Preheat the oven to 180C. Lightly butter a (9 X 5 X 3 loaf pan. Line the bottom with parchment paper.
Sift together the plain flour, baking powder and salt. Reserve.
With an electric beater, whisk the butter and brown sugar until smooth and fluffy, about 3 minutes. Beat in eggs one by one, followed by vanilla extract and applesauce
On low speed beat in the flour mix.
Fold in the chopped pear and chocolate chips with a spatula, and transfer batter to prepared tin.
Even out the top and bake for about an hour until tester inserted into the centre of the loaf comes out clean.
Let it cool in pan for ten minutes. Then gently invert onto cooling rack and remove parchment paper. Gently turn right side up and leave to cool completely before slicing {we couldn’t resist it of course!}
Recipe: Applesauce
Summary: Basic applesauce recipe. Makes about 1 cup.
Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 Apples, cored, peeled and sliced
1-2 tbsp water {as required}
2 tbsp brown sugar
1/2 tsp lime juice
Method:
Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. {I cooked it for 3 minutes in the microwave and then another 2 minutes. Did not add any water}
Mash the mixture using a potato masher or an electric mixer until it is smooth.
You can add a dash of cinnamon if you like. I didn’t
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