Copycat Tate's Cookie Recipe Review

 If you are a Tate's cookie fan than you can spot the infamous green bag of Tate's from a distance at your favorite market (or white bag if gluten free). My local market first started carrying Tate's, the original Chocolate Chip flavor, known for its' crispy buttery flavor; the market now carries the entire line of cookies including gluten free. 

If you like your chocolate chip cookies on the crispy side then you will enjoy Tates! I came across a copycat recipe for Tate's Chocolate Chip Cookies which I have tried quite a few times and found very enjoyable. Not exactly the same of course as the original Tate's but still yummy on its' own.

CopyCat Tate's Chocolate Chip Cookie Recipe

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup salted butter
• 3/4 cups sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 tsp water
•  1 tsp vanilla
• 2 large eggs
• 2 cups semisweet chocolate chips

Heat oven to 350 degrees.  Serving size is a medium to large cookie. Line cookie sheets with parchment paper. 

1. Combine dry ingredients and set aside.
2. Cream softened butter and the two sugars in another bowl.
3. Then add vanilla and water to the sugar creamed mixture.
4. Add eggs, mix together. 
5. Stir flour mixture into bowl. 
6. Fold in chocolate chips.
7. Bake at 350 degrees for 12-16 minutes depending on your oven and how large you make the cookies.

Medium-Large cookie size is 1.5 tablespoons of dough per cookie. Adjust up or down to your preference and don't forget to adjust baking time.

History of Tate's

The idea and recipe behind Tate's is from Kathleen King from the Hamptons.  She has been creating desserts since 1980 and has two cookbooks: Baking For Friends and the Tate’s Bake Shop Cookbook still available on Amazon or used online book sites. As Tate's grew through the years with the inevitable ups and lulls business' encounter, Tate's rise and success of it's products was ultimately purchased in 2018 by Mondelez for a reported 500 million dollars.

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How Not to Age Cookbook Review

I have been working on improving my diet over time, and have become more plant based as a result.

My latest endeavor, or wakeup call came from watching YouTube videos by Dr. Michael Greger. Greger not only has recommendations on the better choice of what to eat, he knows the science that backs it up.

I was so impressed with his knowledge, that I bought his latest book, The How Not to Age Cookbook.

It was in this cookbook that I saw a recipe for Roasted Asparagus with Tahini Lemon Sauce. Below is my photo of my results.

I usually sauté asparagus, steam it once in a while, or cook it in soup. My husband and I were both pleasantly surprised with the flavor of it being roasted. I also liked the sauce, my husband wasn't so impressed with the sauce, he didn't even taste it. The sauce by itself was a bit strong to me, but paired with the asparagus and also on the pasta, I thought it was pretty good. Overall I was pleased with this recipe and liked the lightness of their not being any oil in it.

In the Introduction part of the book, I learned that berries appear to reduce mortality risk as much as green leafy veggies. Did you know that? I have heard a lot about getting your greens, but I hadn't heard about the praise of berries. Berries may benefit the eyes in a variety of ways and can also suppress inflammation in the gut. Pulling out information from three studies on eating berries, overall, those with a higher berry consumption tended to live significantly longer than those with a low berry intake.

I'm not even half way through the Introduction part, and there are a lot of terms that I am not familiar with; I won't even try to explain those. But for those that want the scientific background on the best foods to eat, and then have recipes that incorporate those findings, this book is for you. Or if you just want to eat more plant based, this cookbook is a great option.

I do like carrot cake, but am not a fan of cream cheese frosting, and I don't care for most things that are overly sweet. So I was also pleasantly surprised when I tried the Baked Carrot Cake Oatmeal. There is no frosting, a plus right from the start. However, it didn't have any raisins. I reduced the shredded carrots by around 1/4th of what was called for and replaced that with two small boxes of organic raisins. That added just a bit of sweetness to the recipe, and made it a hit with me. This recipe called for date syrup. (Dr. Greger has a recipe in the front of the book if you want to make your own.) The date syrup that I had on hand seemed to thick to me, so I reduced that by half and replaced the other half with water. That may have watered the recipe down more than it should have been, but the cake did come out very moist, so I added some extra baking time to it. That worked pretty good.

There are more recipes that I'm looking forward to trying. Most of the ingredients, from what I looked at so far, are every day ingredients. Two things that I noticed that weren't part of my normal ingredient selection, were white miso paste and tahini. Besides that, you might want to have ground flaxseeds, chia seeds, nutritional yeast, and soymilk on hand for your repertoire of plant based ingredients.

Another great thing that I like about this cookbook, is that it has a chart of Dr. Greger's Daily Dozen. It is a list of the various types of food one should eat in a day for maximum health. This has really helped me to see where I might have been lacking and what I should make more of an effort to incorporate into my day. I don't always get all 12 categories checked in one day, but I can see where I'm short and what I can add in the next day or so. If you are interested in checking out Dr. Greger's chart, you can check out the sample pages for the book, on Amazon. Greger also has a free app for those that are interested in keeping track on their cell phone.

The How Not to Age Cookbook. Check price and or sample pages on Amazon.

Cheryl Paton

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October is National Seafood Month

For Seafood Lovers everywhere, join me in a review of several seafood products and recipes by the contributing writers here on ReviewThisReviews.

Celebrating National Seafood Month

People everywhere love seafood. And what’s not to love with so many choices. The variety, from shrimp cocktails to fish, from smoked salmon to yummy, dripping in butter, lobster tails, makes choosing a favorite nearly impossible. And when you consider the wide variety of ‘ways’ to prepare various seafood delicacies, the list is just about endless. Plus, for quick meals, there are some delicious, pre-packaged, seafood dishes available at your favorite markets.

A few fish recipes and restaurants are included in this review, as fish (such as salmon, tuna and trout) are considered seafood, along with those in the shellfish category. 

So, read through the following list of seafood reviews from the helpful review site of ReviewThisReviews.com, and find a few you would like to try. After all, as a seafood lover, you want to help celebrate the delicious Seafood Month of October! 

Seafood Recipes

Buttery Pasta and Shrimp Recipe - review written by Wednesday Elf

Phillips Frozen Crab Cakes Recipe and Review written by Dawn Rae

Review of Our Favorite Seafood Dip - With Recipe written by Wednesday Elf

Recipe Review of Drunken Mussells written by Dawn Rae

Fish Recipes

Easy Meal Recipes for Fish Tacos written by Dawn Rae

Air Fryer Lightly Breaded Haddock, review written by Sam Monaco

Heat & Serve Prepacked Seafood Dishes

Gortons Grilled Tilapia Review written by Wednesday Elf

Review of Budweiser Beer-Battered Cod written by Wednesday Elf

Seafood Restaurants

Flying Fish Bar and Grill Restaurant Review written by Wednesday Elf

Restaurant Review of Go Fish Marina and Bar written by Wednesday Elf

Seafood-Related Holidays

January: 10th Oysters Rockefeller Day, 25th Fish Taco Day.

February: 13th Crab Rangoon Day, 24th Tartar Sauce Day, 24th Fish Fry Day.

March: 9th Crab Meat Day, 12th Baked Scallops Day, 31st Clams On The Half Shell Day.

April: 17th Crawfish Day, 29th Shrimp Scampi Day.

May: 2nd Tuna Day, 10th Shrimp Day.

June: 25th Catfish Day.

July: 3rd Fried Clam Day.

August: 5th Oyster Day, 27th Crab Soup Day.

September: 25th Lobster Day.

October: 2nd Fried Scallops Day, 8th Salmon Day, 19th Seafood Bisque Day.

November: 1st Fried Clams Day.

December: 21st Fried Shrimp Day.

Summary

So, throughout this National Seafood Month of October, indulge in some tasty fish and shellfish recipes and restaurants. Fish and shellfish are considered a healthier meal alternative, plus have the added advantage of being delicious.

Happy National Seafood Month

An October Holiday

*National Seafood Month is a fun food holiday review written by Wednesday Elf

Fish & Seafood Cookbooks:

From OCEAN TO TABLE: A Beginners Guide To cooking Fresh Seafood

The Ultimate Fish and Seafood Cookbook: 70 Delicious Recipes to Make at Home – The Complete Guide to Cooking Fish & Shellfish

Shellfish: Recipes with the Fresh Taste of the Sea (A Seafood Cookbook)

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Two-Bite Cupcakes - Book Review

 The cupcakes may be small, but in Two-Bite Cupcakes by Viola Goren, they pack a big punch of flavor and creativity. This cookbook is dedicated entirely to the art of making bite-sized cupcakes.

Every summer, our granddaughters spend a week at our house before school starts. We always enjoy planning fun activities during the week. This year, our youngest granddaughter, Guiliana, brought her Two-Bite Cupcakes book with her. The book is filled with over 50 recipes for delicious bite-sized cupcakes, ranging from classics to imaginative creations.

Guiliana found the recipe on page 24 that she wanted to bake, Strawberry Surprise Cupcakes. So, Fran and Guiliana got busy making these for all of us to enjoy.

Now, for the strawberry surprise. Add half of the batter to the cupcake tin, and then add a teaspoon of strawberry jam. Finish adding the batter and bake. Now you have strawberry-filled cupcakes.

Here are the finished cupcakes, ready to enjoy. I have to say they didn't last long, and were delicious.

The photos in the book are bright and inviting, and make you want to head straight to the kitchen. The directions are clear and suitable for beginners and more experienced bakers.

Two-Bite Cupcakes by Viola Goren is a delightful addition to any baker's kitchen. These treats are perfect for parties, entertaining, or simply enjoying a sweet treat.

More book Reviews on ReviewThis Here:

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You will find Two-Bite Cupcakes by Viola Goren on Amazon.

Two-Bite Cupcakes (Imagine Book)

 

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Spiced Tea and Honey Nut Bread - The Perfect Snack

If you read the post I made on March 25, 2025, for Old Fashioned Rice Pudding, I explained about a very old recipe book that I had found in my mother's things after she passed.  To call it a book, is being kind, as it was just a collection of hand typed (on a manual typewriter!) recipes folded in the middle and stapled together.  No front or back cover, no information of where it came from.  The pages are so ancient they are dark tan in color.  

Anyway, the recipes in this old gem are from a time before I was cooking.  Some of them are recipes for foods I have never heard of like Strawberry Fool or Fruitinays.  I love reading through the pages and some times I find a recipe that I want to try.  This is how I came across the recipes for the perfect afternoon snack:  Spiced Tea and Honey Nut Bread.

This first time I made the bread, I found it delicious, but it seemed to be lacking something to go with it.  I tried coffee, but it didn't fit, I tried iced tea and it was completely not a match.  I was stumped.  So I went back to the recipe book and looked under "Drinks."  When I saw the spiced tea recipe, I knew I had hit the jackpot.  Cinnamon and fruit juices sounded like a great combination!  I got up and made some right then and there.  It was exquisite!  The flavors blended together perfectly and they were just right with the honey nut bread.  It really is the perfect snack!

Spiced Tea

Ingredients

Juice of one lemon

Juice of two oranges

2 Plain teabags (more if you like it stronger)

1 teaspoon all spice

1/4 teaspoon cloves (optional, if you like clove flavor)

1 and 1/2 teaspoons cinnamon

1 and 1/2 cups sugar

6 cups water

Instructions

1. Put spices in a small bag
2. Bring 4 cups of water to a boil and add the bag of spices.
3. Boil for 10 minutes and remove the spice bag and turn off the stove.
4. Add teabags to the spiced water and steep for 10 minutes.  Remove teabags.
5. Boil the remaining 2 cups of water and add sugar. Stir until sugar melts.
6. Pour the sweetened water into the tea and stir until mixed.
7. Add the fruit juices and mix well.

If you want it drink your tea cold, chill the mixture in the refrigerator and serve over ice.  If you are like me and prefer it hot, place it back on the stove and boil.  I put mine in a carafe so it stays hot to enjoy with our next recipe:  Honey Nut Bread.

Honey Nut Bread

Ingredients

1/2 cup coarsely chopped nuts (whichever type you like)

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup of honey

1/2 cup of milk

2 tablespoons melted butter

Instructions

1. Heat the oven to 350 degrees.
2. Sift dry ingredients and stir in nuts.
3. In a bowl beat the egg and add honey, milk and melted butter and mix.
4. Combine the wet and dry ingredients and mix until the ingredients are  moistened and mixed.
5. Grease a bread pan and pour in the mixture.
6. Bake for 45 to 50 minutes.

Honey nut bread is also great with toppings like:

Apple Butter

Fruit Jam

Honey Butter 

Flavored Cream Cheese (like strawberry)

Lemon Sauce

I have even made French Toast with honey nut bread.  I trade in the syrup for some hot honey and it is really delicious.

I really love this old cookbook, it has so many unusual recipes in it and it also has a 'Hints and Tips' section that is pretty funny.  Maybe I will share some tips in my next post, I think you all would find it pretty entertaining!

Enjoy your snack!

  

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The Protein Advantage Cookbook — A Delicious, Healthy New Cookbook

The Protein Advantage Cookbook is a collection of 100 high-protein, low-carb recipes and tips from bestselling author Carolyn Ketchum, the deservedly popular recipe developer and blogger behind All Day I Dream About Food. Ketchum’s newest cookbook blends quick weeknight meals with make-ahead basics and treats, wrapped in her pragmatic, low-carb approach, this time with a focus on high-protein recipes.

Its official launch date was yesterday, August 12, 2025, but I was lucky enough to get an advance review copy courtesy of the author and the publisher, Fair Winds Press (an imprint of Quarto). It’s a terrific cookbook for anyone interested in increasing their protein intake, and I’m delighted to share my review.

Who It's For

This low carb, high protein cookbook is for anyone looking to improve their health through “weight loss, blood sugar management, building lean muscle mass, or simply having more energy for daily life” while eating delicious, easy to prepare, wholesome food.

Ketchum’s stance of prioritizing protein aligns with the current science: increasing protein intake can improve satiety and support lean mass, especially alongside resistance training. And for adults 40+, adequate protein becomes increasingly important.

What's Inside

Ketchum opens with a concise science and strategy overview, including what “protein-forward, low-carb” means, why prioritizing protein matters from a health perspective, and how to stock a high-protein, low-carb pantry with healthy, tasty ingredients.

True to its name, of course, the majority of The Protein Advantage Cookbook is devoted to the recipes. I was delighted to see Ketchum's signature format: clear, easy to follow, step-by-step instructions, lots of full-color photos (although not every recipe has a photo), and practical tips, such as for swapping ingredients or scaling portions.

The 100 recipes are organized into chapters with straightforward labels:

• Breakfast
• Breads and Muffins
• Appetizers and Snacks
• Soups and Salads
• Main Dishes
• Desserts

The Breakfast chapter includes 22 tasty recipes, such as Loaded Breakfast Casserole (29.5g of protein), Chocolate Protein Pancakes (19.7g of protein), Hot Maple Cereal (29.7g of protein), and Everything Bagel Smoked Salmon Toast (26.5g of protein).

The Breads and Muffins chapter has 10 yummy high-protein recipes including Easy Protein Bagels (13.3g of protein), Double Chocolate Zucchini Bread (11g protein), Cheddar Jalapeño Biscuits (12.9g protein), and even Chocolate-Glazed Donuts (10g protein)!

The Appetizers and Snacks chapter caters to both savory and sweet cravings, including 17 recipes such as Sausage-Stuffed Mushrooms (12.8g protein), Taco Bites (18.7g protein), Frozen Hot Chocolate (17.6g protein) and Chocolate Hazelnut Spread (9.8g protein).

The Soups and Salads chapter features 13 simple yet satisfying recipes such as Asian Chicken Noodle Soup (31.1g protein), Chicken Chile Verde (35.3g protein), Turkey Club Salad (29.1g protein) and Old Bay Shrimp Salad (23.3g protein).

The Main Dishes chapter contains 22 terrific recipes to suit a wide range of tastes, such as Honey Mustard Chicken Thighs (33.3g protein), Easy Steak Fajitas (25.2g protein), Pork Tenderloin with Dijon Cream Sauce (33.4g protein), and Teriyaki Salmon (30.2g protein).

If you have a sweet tooth, never fear! Carolyn Ketchum is also the author of The Ultimate Guide to Keto Baking, and The Protein Advantage Cookbook includes 16 luscious desserts with a high-protein twist, such as Deep Dish Brownies (16g of protein), Lemon Cheesecake Bars (12.3g of protein), Coconut Candy Bars reminiscent of Mounds bars (10.4g of protein), and Strawberry Lemonade Ice Pops (10.1g of protein).

There's also a chapter called "A Day in the Life" which chronicles what Ketchum ate over the course of a few typical days, along with the workouts she did on those days. As a very active, extremely fit woman, her calorie limits are much higher than mine, but it was still helpful to see how she incorporates the cookbook recipes into her daily meal plans.

Why It Deserves a Place in Your Kitchen

The Protein Advantage Cookbook delivers exactly what it promises: approachable, protein-centric low-carb recipes anchored in sensible nutrition guidance. For those of us who want to feel more satiated, lift heavier weights, or simply be stronger as we age, while eating delicious, nutritious food and without spending all day in the kitchen, this book will be an excellent, much-used addition to our cookbook collections.

The Protein Advantage Cookbook: High-Protein, Low-Carb Recipes That Burn Fat, Build Muscle, and Restore Metabolism

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