Chocolate Chip Almond Bread

It's been a few months, but I finally did it. I actually made a new recipe, took pictures, and posted it. I tweaked a recipe I found online because I literally couldn't find a recipe for what I wanted, which never happens.

I wanted almond bread with chocolate chips in it, not chocolate almond bread. So I found a recipe for chocolate chip bread, added almond extract.

I also added an almond glaze and topped it with honey roasted slivered almonds. I did not make these almonds myself but purchased them at Trader Joe's. They were so delicious!

It saves up to three days or you can freeze it and eat it later. 

I sliced up this particular loaf and wrapped the individual slices to include in Christmas presents. The chocolate chips really went well with the almonds!

Chocolate Chip Almond Bread Recipe

4 cups flour

1 cup sugar

1 tsp. baking powder

1 T baking soda

1 tsp. salt

3 eggs

1 3/4 cup 2% milk

1 tsp. almond extract

2/3 cup canola oil

1 1/2 cups chocolate chips

1 cup powdered sugar

about 1 T of milk

1/2 tsp. almond extract

1 cup honey roasted slivered almonds

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, milk, oil, and almond extract. Combine the egg mixture with the flour mixture until just combined. Stir in chocolate chips. 

Pour into two 9x5 greased bread pans. 

Bake at 350 degrees for 50 to 55 minutes.

Mix milk, powdered sugar, and almond extract to make the glaze. Let the bread cool and pour glaze over bread. Sprinkle with slivered almonds and enjoy!

Best Gluten Free Chocolate Cake

Being gluten-free for about a week now, I decided it was high time to find some REALLY good desserts. Not plain yogurt with a pear, as suggested on one gluten free website. So I found this chocolate cake recipe. It's more like a super moist brownie and it's utterly fabulous. 

You'll need lots of butter and eggs.

And chocolate, of course. 

Melt one cup butter with 1/4 cup heavy whipping cream. 

Melt into that about 1.5 cups chocolate chips.

In a medium bowl, whisk together 5 eggs, 1 cup sugar, and 1/4 c. cocoa powder. 

Now combine this buttery chocolate mixture with...

With this sweet cocoa mixture.

and Ta-Da!!

Now pour into a 9x1 inch round pan.

And bake at 350 degrees for about 40 min.

Leave it to cool for an hour or so.

You can serve this rich chocolaty pie with whipped cream or vanilla ice-cream! (and it'll still be gluten free)

Chocolate Chip Banana Muffins

When cravings for chocolate chip banana muffins coincide with extra ripe bananas there is no excuse not to bake.

Very ripe bananas make these extra sweet and extra moist.

Recipe

3 cups flour

1 tsp salt

1 T baking powder 

1 cup sugar

1/4 cup butter softened

4 oz. cream cheese softened

1/2 tsp. vanilla

1 egg

1/4 cup water

12 oz. chocolate chips

3 ripe bananas mashed

Stir flour, salt, and baking powder together. Mix sugar, butter, cream cheese, vanilla, and egg. Add 1/4 cup water and mashed bananas. Combine flour mixture with sugar mixture adding the chocolate chips. Stir until just moistened. Add a little water if the dough is too dry.

Fill either mini or regular muffin pans 3/4th the way up. Bake at 350 for 15-18  min. for mini muffins and 20-25 min. for regular muffins or until toothpick comes out clean.

Peanut Butter Cup Crispies

Next in the rice crispy series, we have peanut butter cup rice crispies. These are richer and probably more addicting than the cake batter ones so beware!

Begin with a container of peanut butter cups around 20 or so.

Cut them, smoosh them, or break them however you like.

Now for the extra peanut butter and chocolate...Spoon out about 1/2 cup of pb into a bowl and cover with 1 cup chocolate chips. Microwave until melty and stir.

Place 1/4 cup butter in a sauce pan and add one package of mini marshmallows.  Stir in peanut butter and chocolate mixture until whole mixture is smooth.

Take smooth mixture off the heat and stir in 6 cups rice crispies. Press into a cake pan (coating fingers with butter makes this easier) and top with crumbled peanut butter cups.

Being a big fan of sea salt, I recommend sprinkling these little crystals over your glorious peanut butter cup treat.

Chill in fridge for an hour or so to solidify the shape. 






Peanut Butter Cup Rice Crispy Treats


1 16 oz. Mini Marshmallows
1/4 cup butter
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
6 cups rice crispy cereals
1 package peanut butter cups
Sea salt to taste 

Cake Batter Rice Crispies

Summer has put a halt to any sort of baking with the oven. So it's all about the rice crispies. Not just plain crispies, though. I'm trying out a whole bunch of variations. So it begins...the Rice Crispy Series.

Melt 1/4 c. butter in a saucepan. Add one bag of mini marshmallows. Stir until smooth.

Add one cup funfetti cake mix or yellow cake mix. Mix in 6 cups rice crispies. Flatten in a cake pan.

Add sprinkles of any size and shape!!

Fruit Coffee Cake

Fruit Coffee Cake may sound like a weird mixture between fruit cake and coffee cake, but if the recipe is in the Better Homes and Gardens pink cookbook (which it is) it's going to be delicious (which is was).

Start by combining chopped fruit, such as apples, and water in medium saucepan. Bring to boil and simmer for 5 min. Add sugar and cornstarch and cook for another 2 min.

To make the buttermilk pour 1/2 T of vinegar into measuring cup. Add up to the 1/2 c. mark with whole milk. 

Combine egg and vanilla into measuring cup, as well.

In a medium sized bowl combine flour, sugar, baking powder, and baking. Cut in cold butter so mixture resembles coarse crumbs. Create a well in the middle and pour in egg mixture. Stir until moistened.

Spread half of the batter in a 8x8x2 baking pan.

Pour fruit filling evenly over the batter.

Drop remaining batter in small mounds on top of the filling.

In a small bowl stir together 1/4 c flour and 1/4c. sugar. Cut in two T cold butter. Sprinkle over the unbaked coffee cake.

Bake at 350 degrees for 40 minutes. Serve cool and warm. Delicious when accompanied by vanilla ice cream!

Apple Cinnabon Bread

Cinnamon rolls made into bread loaves...what could possibly be better? I'll just say one thing about this delectable bread. I made two loaves. I told myself...I'll just have one piece. I ate 3/4 of an entire loaf. John ate the other 1/4. An entire loaf gone with one half hour of it exiting the oven. :) I had to force myself to wrap up the second loaf and freeze it for my parents to enjoy next weekend. Soft, gooey, irresistible. 

Mix 2 cups flour and one package rapid rise yeast in a medium bowl.

In a saucepan heat 1 cup milk, 3 T sugar, 3 T butter, and 3/4 t salt until warm, not hot.

Add milk mixture to flour mixture, along with two eggs and 1 1/2 cups apples, peeled and chopped. Stir and stir for at least 3 minutes. 

Add the rest of the flour, approx 3 more cups, and knead of a floured surface for 6 minutes.

Cover and let rise for one hour.

Divide dough and let rest for 10 minutes.

 Meanwhile, make filling by mixing together 1 cup shredded apple, 3/4 c brown sugar, 1 T cinnamon, 2 t lemon juice. Roll out into a rectangle shape. Spread 1 T butter on each rectangle and split the filling between the two.

Roll the short ends toward the center so they meet at the middle.

Place each loaf in a greased loaf pan. 

Spread egg wash (1 egg white plus 1 T water) over the dough and sprinkle with coarse sugar.

Cover and let rise for another 30 min.

Bake at 375 for 35-40 minutes.

Sweet, crisp crust with a soft, light bread and a gooey and delicious middle. yum.

Who says end pieces are the worst?

Recipe

adapted from http://www.food.com/recipe/cinnamon-swirled-apple-bread-165164

5-5 1/2 cups bread flour

1 package rapid rise yeast

1 cup whole milk

3 Tbsp granulated sugar

3 Tbsp butter

3/4 tsp. salt

2 eggs

1 1/2 apples, peeled and chopped

1 cup shredded apples

3/4 cup brown sugar

1 Tbsp cinnamon 

2 Tbsp butter

1 egg white

1 Tbsp water

coarse sugar

Mix 2 cups flour with package of yeast. Heat milk, butter, sugar, and salt until warm but not hot. Add milk mixture to flour mixture along with 2 eggs and 1 1/2 cups chopped apples. Stir for at least 3 minutes. Add the rest of the flour, approx. 3 more cups and knead dough on a floured surface for 6 minutes. Cover and let rise 1 hour.

Separate dough and let rest 10 minutes. Make the filling by mixing together shredded apples, brown sugar, cinnamon, and lemon juice. 

Roll dough out into two rectangle shapes. Spread with 1 T butter each and divide the filling between the two. Roll the shorter end together, meeting at the middle. 

Place in a greased loaf pan. Brush with egg wash (1 egg white plus 1 Tbsp water) and sprinkle with coarse sugar. 

Bake at 375 for 35-40 minutes.