Why stop at just one day - we love desserts so much we're celebrating them all week long!
Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
By Tracey Zabar
Resident Zabar family baker, Tracey Zabar, has a new cookbook out this month focusing on the ubiquitous dessert ingredient: the chocolate chip. This beautifully photographed book is a collection of dessert recipes from the top chefs in the industry. Not limiting itself to simple lists of ingredients and directions, the book has every chef share the stories and traditions that makes each recipe important in their own lives. Delicious recipes, gorgeous pictures, and personal anecdotes shared by world-renowned chefs makes Chocolate Chip Sweets the perfect gift.
Special Sale! Buy, Chocolate Chip Sweets along with Tracey’s previous book, One Sweet Cookie, get $1 off each.
To celebrate National Dessert Day and the fall season upon us, here is one of the delicious recipes featured in Chocolate Chip Sweets.
Pumpkin chocolate chip bread
Amanda Cook of Tenth Avenue Cookshop
Appearing in Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
By Tracey Zabar
When pastry chef Cook was around eight years old, her mother gave her a pumpkin chocolate chip muffin. She loved the delightful combination of the spicy cake and the dark chocolate chips that “just sang together in harmony.” Here is her adaption of this favorite recipe. You can use loaf pans or any shape disposable paper molds. Less baking time may be required for paper molds. • makes 3 loaves
Nonstick cooking spray
3 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
3 cups granulated sugar
1 cup canola or vegetable oil
4 large eggs
1 ½ cups pumpkin puree
9 ounces (1 ½ cups) bittersweet or semisweet chocolate chips
Preheat the oven to 350°F. Lightly spray three 8-inch loaf pans with nonstick cooking spray, and set aside.
Into a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, oil, and eggs together until the mixture is pale yellow and ribbons form. Add the pumpkin and blend well. Add the dry ingredients, and mix just until combined. With a silicone spatula, fold in the chocolate chips.
Divide the batter evenly among the prepared pans. Bake for 35 to 45 minutes, until the center of each cake tests clean with a toothpick. Remove the loaves from the oven, and let cool in the pans.
