Quick Bread Recipe

Quick Bread Recipe

Quick Breads

For this month’s bread theme, I decided to try something quick and easy – Quick Breads.  The past two weeks has been incredibly busy, with family and friends visiting from the North for a respite from the cold winter, and having three major events occurring in the past two weeks, one in Ohio…time has been a bit of a challenge.

Super excited to be back with some great yummy bakes for all to enjoy. Doing my research for April’s bakes, I’ve been reviewing new and old cookery books, blogs and watching my favorite television show, The Great British Bake-Off for inspiration.

I discovered Quick Breads. Why quick, well these breads require no yeast. I’m familiar with banana-nut bread (a version of quick bread), but hadn’t made anything other than. These are called quick breads, because they don’t use yeast, don’t require a prove, don’t require kneading, and don’t even use a mixture, so clean-up is quick too!

Upon my reading, I found a similar consistency of dry ingredients and liquid, with modifications based on what ingredients/flavorings you add to the dry. So I got creative and starting walking through the grocery thinking about what I could make a simple quick bread into something extraordinary!

My first quick bread is a Sun-dried tomato pesto, fresh basil and goat cheese quick bread. Delicious for a “tear and share.” My second quick bread is a yummy Orange-cranberry quick bread. I made this bread into a loaf, light, fluffy and a delicious bread for brunch alongside Mimosas!

The basics of the recipe include buttermilk, butter or oil, egg, flour, baking powers, baking soda, salt. Using the base recipe, I then made modifications to accommodate the liquids the ingredients used in the recipe.

Sun-dried Tomato Pesto & Goat Cheese Quick Bread

2 1/2 cups unbleached flour

1 tbs sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

3/4 cup buttermilk

1/2 cup olive oil

1 egg beaten

2 tbs fresh basil chopped

3 tbs sun-dried tomato chopped and patted dry

3 tbs of sun-dried tomato pest (found in the Italian sauces section)

1/2 cup of goat cheese bits

1 tsp of sea salt

Reserved buttermilk and egg for wash before baking

Mix together the dry ingredients in a large bowl. I use a whisk to make sure all the ingredients are mixed throughly together.

Then in a second bowl, combine buttermilk, oil, egg and mix thoroughly. Add in the basil and sun-dried tomatoes, pesto sauce. Mix together.

Making a well in the flour mixture, pour in the we ingredients and mix together. Don’t mix too much, just enough to incorporate the flour. Half-way through this process I added the goat cheese. I didn’t want to breakdown the goat cheese too much, as having the big chunks of cheese throughout makes it delicious.

Then pour the mixture onto a floured surface and form into a ball. Using a sharp knife, cut a criss cross more than 1/2 way into the ball. Wash the dough with buttermilk-egg wash. Place on a baking sheet and bake for about 40-45 minutes at 350 degrees.

The smell is awesome and delicious!

Enjoy the bake!

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Orange-Cranberry Quick Bread

For my orange-cranberry quick bread, I used the same recipe as above with some modifications.

Increased my flour to 3 cups to help with the extra liquid coming from the orange juice

Convert sugar to 1/2 cup

Use 1/2 cup melted butter instead of olive oil

I added 1 tsp of orange extract

I added 1/2 cup of fresh orange juice

3 tbs orange zest

1/2 cup of reduced sugar dried cranberries

Same steps, making a well of the dry ingredients. Mixing together all the wet ingredients.

For this recipe I used a loaf pan, sprayed with cooking spray to prevent sticking.

It took about 50-55 minutes at 350 degrees to finish this bake. Use a toothpick to ensure the center is baked. Serve warm with butter and orange marmalade!

Enjoy the bake!

Now that I’ve made these recipes, there is no excuse for me not getting my bake on! It only took 10 minutes to mix together and get into the oven. Perfect for early mornings you can’t sleep and then you can serve your family something home made and delicious.

 

Somoa Cookie Pie

Somoa Cookie Pie

In the spirit of our Girl Scout Cookie season, we couldn’t get enough of the Somoa Cookies, so this weekend, I decided to give a try at a Somoa Cookie Pie! The results were amazing! Cookie crust topped with coconut, chocolate and caramel! Nothing’s better and now we can eat Somoa cookies anytime!

This recipe is a non-mixer recipe, super easy and the great thing is your Somoa Cookie Pie can be done from start to finish easily within 45 minutes! And with the week I’ve had, that’s exactly what I need, quick and easy dessert option for the family.

Enjoy the bake!

Trace

Somoa Cookie Pie

1.5 cups Coconut Shreds

1/2 cups salted butter

1 large egg

1 tsp vanilla

1/2 cup light brown sugar

1 1/4 cup of all-purpose non bleached flour

1/2 tsp salt

1 cup of mini semi-sweet chocolate chips

1/4 cup of mini semi-sweet chocolate chips reserved for later

1/2 cup of sweetened condensed milk

6 oz of caramel candies

1/4 cup of heavy cream

Melt the butter and add you egg, vanilla and light brown sugar to a medium size bowl. Using a wooden spoon, stir completely until thoroughly combined.

Next, add the flour and salt mixture. I sifted the two together. Stir gently until completely moistened.

Using a spatula, pour the cookie mix into a 9″ pie plate greased.

Bake at 350 degrees for about 15 minutes.

While baking, make your caramel syrup, melting the candies removed from their wrappers in a microwave. Melt completely and then carefully add your heavy cream a little at a time and stir until combined thoroughly and you have a nice caramel sauce.

Sprinkle the semi-sweet chips on the cookie bottom, then add your coconut shreds and push all the way to the edges. Pour evenly the sweetened condensed milk. Evenly pour the caramel sauce.

Place in oven and bake for about 22-25 minutes.

Pull out and place on a cooling rack. While it cools, melt the reserved chocolate chips in the microwave to create the well-known Somoa Cookie stripes on top of the pie. I had extra chips left over and then sprinkled those on top of the stripes. However, I think it was too much chocolate! The balance was a bit off, but if you’re a lover of chocolate, bring it on!

There you have a Somoa Cookie Pie!

Enjoy the bake!

Somoa Cookie Pie

 

Chocolate Pecan Pie

Chocolate Pecan Pie
Delicious pecans and chocolate!

Chocolate Pecan Pie

To continue with the Pie Month theme, I’m pulling out one of my favorite recipes and adding a dimension of chocolate to this Chocolate Pecan Pie!

Every since I can remember, pecan pie was a staple for family gatherings, granny always had a pecan pie with loads of cool whip to place atop. I loved, but was hesitant to try adding something.

My friend over the Holidays made a pecan pie with chocolate. I hadn’t tried it, just heard about it. So I thought I would give it a try and the results were AMAZING!

Our dear friends had one of our sons over for a playdate/overnight! And he was a single-dad that weekend, as his wife was traveling for work. So, I thought as a nice gesture, I would make a Chocolate Pecan Pie as a thank you for having Donavan over. I did know the pecan was his favorite.

The recipe is classic and all you have to do is place 3/4 cup of semi-sweet chocolate pieces in the bottom of the pie shell before adding the filling! The results, one of the most delicious pies. The flavors are dimensional and rich!

Here is my granny’s recipe for her famous Pecan Pie with a twist, Chocolate!

Enjoy the bake!

Trace

Chocolate Pecan Pie Recipe

Single-Pie Crust

1 1/4 cup all-purpose flour unbleached

1/2 cup shortening

1/4 tsp salt

3 to 4 tbs of ice-cold water

I make mine in a food processor with good results. Combine salt with flour and then add shortening to the flour mixture and mix until crumbles. Then add cold water, one tablespoon at a time until you reach the consistency of large sticky crumbles. Pour onto a floured surface and gently need. Not too much, then allow to chill a bit in refrigerator before rolling.

Filling

3 eggs

1 cup of light corn syrup

3/4 cup sugar

1/3 cup of melted butter

1 1/2 tsp of vanilla

1 1/4 cup of pecans

3/4 cup of semi-sweet chocolate chips

Slightly beat eggs and put in a medium bowl, add corn syrup, sugar, melted butter and vanilla, stir with a whisk or wooden spoon. Once completely combined, add your pecans.

Roll out your dough and place at the bottom of the 9″ pie plate. I used the Petal Edge for my pie. Pink like normal and then use a fork in-between the peaks of the crust dough.

I like to blind bake mine for about 10 minutes with pie weight and another 6-8 minutes with the parchment and weights removed. This ensures no soggy bottoms.

Once you pie shell has cooled, add the chocolate chips to the bottom of the pie shell before adding the filling. Cover the crust with foil to prevent becoming to dark.

Bake in a 350 degree oven for about 25 minutes with the foil and then remove the foil. I use a crust protector you can pick-up at local kitchen gadget store. After 25 minutes remove and bake for another 20 to 25 minutes. If you like your crust nice and dark, add a cream and egg wash to the crust for the final baking time.

Remove and let cool. Prepare fresh whipping cream before serving or cool whip!

Enjoy the bake!

Nutrition Facts – Chocolate Pecan Pie
Servings: 10
Amount per serving
Calories 475
% Daily Value*
Total Fat 27.8g 36%
Saturated Fat 11.8g 59%
Cholesterol 65mg 22%
Sodium 121mg 5%
Total Carbohydrate 55.3g 20%
Dietary Fiber 0.4g 1%
Total Sugars 36.3g
Protein 3.8g
Vitamin D 9mcg 44%
Calcium 13mg 1%
Iron 1mg 6%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

 

Decadent Chocolate Brownie Peanut-Butter Filled Cupcakes

WARNING: These are very rich, you can only eat half!

IMG_0154All my boys love Peanut Butter & Chocolate, so what’s better than a delicious cupcake?  It was a crazy work day for me today, traveled to Ohio for meetings with clients yesterday, but the boys were asking “what’s for dessert!”

So I decided a cupcake would be good to give them as a treat and to alleviate my guilt of leaving them behind. I’m not sure why I feel bad leaving them, it’s good for them to miss me, but just feel like I have to give them a reward for being so good for their daddy while their papa (me) is away!

Was thinking of a chocolate cheesecake, but that would take too long, so I decided on chocolate and peanut butter cupcakes and starting mixing ingredients! It’s so relaxing and got me out of this hectic day! And, was fun!!

I hope you find this bake as relaxing as I did, but warning, you’ll need a big glass of ice cold milk to wash this decadent dessert down!

Chocolate Brownie Cake

6 oz Semi-Sweet baking chocolates

10 tbsp unsalted butter

1 1/4 cup sugar

4 large eggs

2 tsp vanilla

1 cup all-purpose flour

1/2 tsp salt

3/4 tsp baking powder

1 cup of peanut butter chips

Combine the butter and chocolate in a small microwavable bowl and in 30 second increments on 50% power, melt the butter and chocolate together until thoroughly melted and mixed together.

In large mixing bowl, combine sugar, eggs, vanilla and mix throughly until fluffy, about 3 minutes on medium speed.

On slow speed, slowly add melted chocolate and butter to the sugar/egg mixture. Mix until well combined.

Add sifted flour, salt and baking powder to chocolate mixture until just mixed together.

Fill cup cake molds 2/3 with batter.

Gently melt in a small bowl the cup of peanut butter chips. Just enough to make a small ball in your palms, total of 12. Place the small peanut butter chip balls in the center of the batter. Let them sink on their own, don’t push down.

Bake at 350 degree oven for about 25 minutes. Remove from oven and thoroughly cool

Peanut Butter Buttercream Icing (told you this was rich!)

1 stick of softened butter.

2 tbs cold milk

1 tsp vanilla

3 cups confectioner’s sugar

1/4 cup of peanut butter

Make you icing by creaming  butter, add vanilla and then add 1 cup of confectioner’s sugar and continue to combine by adding milk as necessary until all is smooth.

I used a chocolate ganache in my icing bag (3 stripes down side) and then added my icing to pipe atop the cupcakes. It gives the icing a wonderful / professional looking finish. My piping skills are in need of practice, I just haven’t done enough, but I am committed to working on better piping skills!

I toped with a chocolate chip and a peanut!

Enjoy the Bake!!

Trace

 

Chocolate Croissants

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I was thinking about what would be challenging bake for me that would fit in the month of chocolate bakes! Watching one of my favorite baking shows, The Great British Bake Off, I watched a challenge for puff pastry. Some of them filled their croissants with all sorts of fruit fillings and then another contestant make theirs with chocolate filling! My ideas was set! I could try this!

The problem, I’ve never made flaky puff pastry before ever! So I invested the time over the weekend to do just that! And it does take time and I learned a lot during the process.

The doughs actually pretty easy to make, I followed a recipe that I had in a cookbook of mine and it was sticky and easy to work with. The hard part is not the butter, but the time in-between. I can be an impatient baker, sometimes not being patient with the process, which sometimes has not been in my favor! Nonetheless, I was committed to seeing this through. However, I will admit, my patience wained by the end of the day. I didn’t allow the dough to cool as long as I should (overnight), which would have probably yielded a bit better result.

Nonetheless, the flavor was yummy, the house was filled with an awesome aroma and I was proud of what I had accomplished.

I hope this inspires you to try out something new in your baking journey.

Enjoy the bake!

Trace

Chocolate Croissants

4 1/3 cup all-purpose flour

2 tsp salt

1/3 cup sugar

2 packs of active yeast

6 1/2 ounces milk

1 cup water

2 tbs soft butter

For Folding Butter:

3 sticks cold unsalted butter

2 tbs flour

1 egg for brushing pastry before placing in oven

Warm milk to 105-115 degrees, dissolve sugar and combine with yeast, let stand for 5 minutes until foamy. Combine flour and salt and butter in a mixing bowl.  I used a dough hook and combined adding flour in increments to the yeast mixture. Mixed until combine and then place in a oil bowl. Let rise for 2 hours or until doubled.

Place dough on a lightly floured surface and roll dough into a 15 x 10 rectangle. Pound the butter until soft and made into an 8 x 10 rectangle. I used parchment paper on the counter and onto to pound the butter with a rolling pin. Was very easy and not too long to make my rectangle.

Place flattened butter in the middle of the rolled dough and using the short side nearest you and fold the top half over the butter. Lightly seal the edges, and even out the thickness.

Turn the dough one-quarter turn so the fold is o the leg and could open like a book. Roll the dough, keeping about the same width to 24 inches in length. Fold the dough into thirds, as you would a letter. Tap the dough to even the thickness and then I placed in the fridge for 60 minutes. I wrapped my dough in plastic wrap.

Then after chilling, I rolled my dough to 10″ x 24″ and then folded the dough in thirds, like a letter once again. Chill for at least 30-60 minutes again wrapped in plastic wrap.

I do see a lot of recipes as I researched the technique that have you double fold before chilling, but I found this to be easy, since I had the time.

After my third roll and folding, I let the dough sit for a few hours in the fridge as we took the boys out to our favorite pizza place for lunch!

When I returned, I rolled the dough and folded one last time. Chilled for another 60-90 minutes. This is where I think I should had left it longer. I then rolled my dough out to the 10″ x 15″ (a bit thick) rectangle and cut into long smaller rectangles, about 3 across and 5 down. On the short end, I placed 5 chocolate chunk chips from Hershey’s and rolled the chocolate chunks up into the dough and then placed on a cookie sheet to rise for about 30-60 minutes or until double in size.

The dough became really soft fast and it was starting to take on different shapes as the dough raised. But I kept the faith. While only a few came out distorted, most kept their rectangular shape.

Just before placing in a 400 degree oven, I brushed egg wash atop my dough tops.

I baked for about 10-12 minutes. Make sure they are done and get a nice brown glossy glaze atop.

I let cool for just a few minutes and then drizzled with melting chocolates.

Enjoy!