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Peanut Butter Bread + a GIVEAWAY--->cookies and a cookbook from Tate's Bake Shop anyone!?

Who likes crisp, buttery cookies that melt once they hit your tongue?  I do!  I do! {Hand waving wildly in the air!}  So does everybody else in this household, so imagine our delight when we opened up a few boxes of freshly baked cookies from Tate's Bake Shop...and the scent of butter assaulted our senses.  I do enjoy a good butter assault.  I wasn't surprised to learn that Kathleen King and Tate's Bake Shop have earned many awards over the years...because all three of the cookies we tasted were outstanding.  We tried Chocolate Chip, White Chocolate Macadamia Nut, and Oatmeal Raisin.  I have to say what endeared them to me the most was that they taste like they came from the oven of someone close...and not from a package.  I must also admit that I liked getting a taste of the Hamptons right in my own kitchen.  I mean, if they're good enough for Ina, they're good enough for me.  Yes, the Barefoot Contessa carried Kathleen's cookies from the moment she opened her doors in 1980.
But you can read more about that when you open the Tate's Bake Shop Cookbook and read the foreword by Ina Garten.  You don't have to take just my word for it.  The cookbook is packed with goodies...and my copy is loaded with strips of many of which had my mouth watering just reading about them.  King has done all the hard work...the testing...the trials...the measuring...she's made the recipes very user friendly.  I had a hard time deciding where to begin, but since I didn't want to waste any time, I headed into the kitchen and whipped up her Peanut Butter Bread.  Uh. Maze. Ing.
Peanut Butter Bread
recipe from the Tate's Bake Shop Cookbook by Kathleen King
yield: 1 (9") loaf

2 c. all purpose flour
1 Tbs. baking powder
½ tsp. salt
¼ c. salted butter, softened to room temperature
½ c. sugar
¼ c. firmly packed dark brown sugar
1 c. creamy peanut butter
1 large egg
1 tsp. vanilla
1 c. milk

Preheat oven to 350° F.  Grease a 9 x 5 x 3-inch loaf pan and set it aside.

In a small bowl, combine the flour, baking powder, and salt.  Set aside.

Cream the butter and sugars till they are combined.  Add the peanut butter and mix it in.  Add the egg and vanilla.  Scrape down the sides of the bowl and mix again.  Add the flour mixture.  Blend until combined.  The mixture will be dry.  Slowly pour in the milk and mix well.

Spoon the batter into the prepared loaf pan.
Bake for 50 minutes or until the center springs back when pressed with a fingertip.

Cool the loaf for 10 minutes in the pan and remove the bread from the pan to a cooling rack to cool completely.
This bread is so moist and addicting!  It has the texture of a quick bread...but it tastes like a cookie!  So. Stinkin'. Good.

And though it may seem difficult to top a loaf of warm peanut butter bread, I think a GIVEAWAY comes pretty darn close.  That's right.  The generous folks at Tate's Bake Shop have graciously offered to give one of my readers the very same gifts I received....a gorgeous Tate's Bake Shop Cookbook and a Cookie Gift Pack which houses three types of freshly baked cookies (Chocolate Chip, White Chocolate Macadamia, and Oatmeal Raisin)!  Eeeek!  I told you it got better.
***This giveaway has ended!***
offer good to residents of the US only (sorry non-USers)

To enter:
Simply leave a comment on this post
...for fun, tell me what you think you'll do with the cookbook and cookies if you win...keep them for yourself (because after all, we all deserve some goodies) or give them to somebody as a gift (check somebody off of your list).

for extra entries do any of the following and leave a separate comment for each:
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Enter this #giveaway from @girlichef now for your chance to win #cookies & a #cookbook!

-All entries must be received by Sunday, December 5th at 6:00 pm Eastern time.
The winner, to be chosen by random draw, will be announced on Monday, December 6th!-

If you absolutely cannot wait, or if you just want to get a jump on things, head on over to Tate's Bake Shop website...I'm sure you'll find plenty of tempting things you can order right online.  As a bonus, Tate's is going sharing a 15% discount to my awesome readers...good on any purchase now through December 31, 2010.  Simply use the discount code "cookie" when placing your order!
*Both my cookies and review copy of the book were provided to me by the wonderful people at Tate's Bake Shop, as are the giveaway items.  The opinions expressed in this post are all mine.
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