Treats Truck driver Kim Ima has a newly published cookbook and is getting ready to open a bakery-cafe in Carroll Gardens. We spoke to her about the new spot and snagged the recipe for her addictive (and, interestingly, gluten-free) Peanut Butter Cookies.
The L: Have you set an official opening date for the Treats Truck Stop?
Kim Ima:Probably February or early March. People can check both www.treatstruck.com and www.thetreatstruckstop.com for updates or follow The Treats Truck on Twitter @thetreatstruck. The address is 521 Court Street. We’ll offer a breakfast and light lunch menu, in addition to treats and coffee!
The L: Will it be a take-out spot, or will there be seating for customers who want to stick around?
Kim Ima: Lots of seating! Seating in the front cafe plus seating in a back room that also has a viewing window to watch the bakers!
The L: Do you think you’ll think you’ll buckle down and start working in the shop, or will you keep on truckin’?
Kim Ima: I will jump back and forth between the truck and bakery! In addition, my super staff will be there!
The L: What kind of jobs did you have before the Treats Truck got rolling? Were you always into baking?
Kim Ima: I was always into baking for family and friends. My love of baking led me to dreaming up The Treats Truck. I worked primarily in theater before I started my business. I loved my work but always wanted to try my hand at being an entrepreneur. And once I imagined a truck filled with treats, I couldn’t imagine anything I’d rather do!
Peanut Butter Cookies
2 teaspoons vanilla extract
2 cups smooth peanut butter (without added sugar)
1 cup sugar
½ teaspoon salt
Makes 2 ½ to 3 dozen cookies
1) Preheat the oven to 325°F. Grease a baking sheet or line it with parchment paper.
2) In a small bowl, combine the eggs and vanilla. Set aside.
3) Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a sturdy spoon or mix with your hands (really, it’s a great technique!) until combined.
4) Add the sugar and salt and mix well.
5) Scoop the dough with a spoon and roll it into balls with your hands. The size of the scoop of dough is up to you, depending on the size cookies you prefer (the dough doesn’t spread much). Place the balls 2 inches apart on the baking sheet. Pat the balls flat and use a fork to make crosshatch marks on the top of each cookie.
6) Bake for about 10 minutes, or until the centers look as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.
Recipe from THE TREATS TRUCK BAKING BOOK, reprinted with permission from William Morrow; Copyright © 2011 by Kim Ima.