Random.org chose "ohkeeka" as the winner of this wonderful giveaway from Tate's Bake Shop. Thanks to everyone who entered and please leave a comment on my "Karen's 2 Days of Christmas Extravanganza" post to win my next giveaway for a $65.00 CSN online gift code.
What the heck are we Americans thinking? This Christmas shopping thing has gotten totally out of control. Not only do we have people in our neighborhood decorating for Christmas a couple of days after Halloween, but Black Friday has now bled into Thanksgiving Day. In case you didn’t know it, Sears was open on Thanksgiving from 7 – 12 so you could pick up a new fridge on the way to grandma’s house for lunch. Kohl’s opened their doors at 3 am on Friday. 3 AM?! What could Kohl’s have in stock that gets people to interrupt their tryptophan coma and crawl out of their warm beds in the middle of the night only to stand in line for hours? Industrial diamond rings for $39.00 or quesadilla makers for $9.99? Sorry, I’ll pass and pay the extra 10% on Cyber Monday. I admit that several years ago I got up and was at Target at 4:45 am. With my tired turkey baking muscles burning and blood shot eyes feeling like someone had thrown a handful of sand in them; I took my place in line to buy two $29.00 Kawasaki (I should have known better) 7” compact video players for the kids. Long story short, I managed to beat some old woman with a walker and two pregnant ladies in a foot race to the electronics department (losers!) and got two of the last few players. Karma caught up with me a week after Christmas when my daughter’s player stopped working. I promptly took it back to Target only to find out that it was part of their limited seasonal stock that they only carry for Black Friday. I landed up paying full price on a brand name replacement. Lesson learned, no more off brand Black Friday specials for me. You can keep your Windex power tools and Keebler televisions; the man is no longer tempting me with his pseudo bargains.
I have a beautiful box of cookies and one of Tate Bake Shop's glorious cookbooks to give away to one of my readers. If you’d like a chance to win, all you have to do is be one of my followers and leave a comment to be entered. If you would like an extra entry, “Like” Tate’s Bakeshop on their Facebook page and state so in your comment. In the meantime if you’d like to order some of these special cookies, Tate’s is offering my readers a 15% discount on their online orders at tatesbakeshop.com from now until December 31st. Just enter the coupon code “cookie” at checkout. Good luck and happy shopping! Of course, if you’d rather stand in line for that industrial diamond, don’t let me discourage you. Oh by the way, I will let Random.org choose my winner on December 6th so hurry and get those entries in!
I decided to bake something from Tate's beautiful cookbook for you here today. It was a hard decision but I finally decided on the blueberry buckle. It came out beautifully as written even though I prepared it above 6,000 feet so high altitude bakers, this one's for you. It is soft and fluffy and not overly sweet. The crunchy cinnamon crumb topping is just perfect. This will definitely be on my Christmas brunch table.
1/2 cup salted butter, softened to room temperature
3/4 cup sugar
1 large egg
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 – 1/2 cups blueberries, fresh or frozen
1 cup firmly packed dark or light brown sugar
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup salted butter, chilled
Preheat oven to 375 degrees. Grease a 9-inch square pan.
In a large bowl, cream the butter and sugar until they are well combined. Add the egg, milk, baking powder, and salt. Mix the ingredients well. Stir in the flour 1 cup at a time, scraping down the sides of the bowl between additions. Fold in the blueberries. Spoon the batter into the prepared pan and set it aside.
To make the topping: Combine all the ingredients in a medium-sized bowl. Mix them with a pastry blender or your hands until they are combined and crumble. Sprinkle it evenly on top of the cake batter.
Bake the cake for 45 to 50 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Yield: 1 – 9” square buckle.