Giveaway: Fat Witch Cookbook

I am excited to announce that this week, (Chef)uality will be hosting its very first giveaway. Participation is easy. Just leave a comment letting me know what recipe you would like to see featured on a webisode.(Make sure to include your name and e-mail address.) That's it! A winner will be randomly chosen and I will announce the winner on Friday's webisode.

So now to the fun stuff. The winnings! Being that this blog is dedicated to delectable dishes, its only appropriate that the giveaway prize keep the culinary theme. While browsing the newest cookbook publications, I was astonished to discover that legendary bakery, Fat Witch, was planning to divulge their decadent brownie recipes in a cookbook!
Fat Witch Bakery is one of those places that you visit and wonder "Why are places like this not where I live?" I find that I say this a lot on my New York visits. Everything is made fresh on premises and packaged in such a way you find yourself making a list of people you plan on gifting the chocolate delights to. Thankfully, brownie-holics can get their fix on their website (www.fatwitch.com), as they do ship their most popular, compact and scrumptious goodies, and in their forth-coming cookbook!



This week's winner will receive Fat Witch Bakery's cookbook, out September 14. Until then here is a recipe from the cookbook. Good luck to all my participating readers!

Hermit Bars
Adapted from Fat Witch Brownies

5 TB unsalted butter at room temperature
1/2 cup packed dark brown sugar
2 large eggs
1/2 cup molasses
1 1/4 cups unbleached flour
1/2 tspn ground cinnamon
1/4 tspn baking soda
1/4 tspn ground cloves
1/4 tspn nutmeg
1/4 tspn salt
3/4 cup raisins
1/2 cup coarsely chopped walnuts

Grease a 9-inch by 9-inch baking pan with butter. Dust with flour and tap out excess. Preheat the oven to 350 degrees Fahrenheit.

Cream the butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.

Measure the flour, cinnamon, baking soda, cloves, nutmeg, and salt and sift together into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains. Stir in the raisins and nuts (if desired) by hand. Spread batter evenly in prepared pan.

Bake for 22 minutes, or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, sticking to it.

Remove from oven and cool on a rack for 1 hour.