Triple Chocolate Buttermilk Bread

Tags: , , , , , , , , ,

Did you know that today is National Chocolate Chip Day? I only found this out this morning, but with a stroke of fate, I made this bread to post on this very day. It’s a Triple Chocolate Buttermilk Bread and it’s full of chocolate chips in the batter and sprinkled on top, plus plenty of deep-dark cocoa powder in the batter. It’s a chocolate lovers dream and totally appropriate for this most serious of food days.

This bread is moist and tender, super chocolatey, and dead-easy to make since it’s a quick bread. The recipe comes from the ever-amazing Stephanie Wise of Girl versus Dough fame. She recently published her very first e-cookbook called Quick Bread Love. One of my favorite parts of the e-cookbook is the Baking Cheat Sheet, full of conversions and substitutions for baking on the fly. Not only did she develop the recipes and write this book, she was also growing a human-baby inside of her body at the same time. Champ status. This quick bread recipe was the first that caught my eye, but really, there are so many great recipes in there that I cannot wait to try–like Loaded Baked Potato Bread, Oatmeal Cream Pie Muffins, Coconut Chai Tres Leches Muffins, and Blackberry Goat Cheese Scones…just to name a few. If you’re interested, you can purchase Stephanie’s book via the link in my sidebar.

My love of chocolate chips is well documented, for more chocolate chip recipes here are some recipes from the archives: Chocolate Chip Cookie Bars | Coconut Chocolate Chip Cream Scones | Raspberry Chocolate Chip Biscuits | Candied Ginger Oatmeal Chocolate Chip Cookies | Chocolate Chip Pecan Sandies | Chewy Ginger Chocolate Chip Cookies | Nutty Brown Butter Chocolate Chip Cookies | Oatmeal Cherry Chocolate Chip Cookies + Walnuts | Peanut Butter Pretzel Chocolate Chip Cookies | Super Soft Chocolate Chip Cookies | Whole Wheat Chocolate Chip Cookies | Peanut Butter Chocolate Chip Granola | Cherry Chocolate Chip Muffins | Orange Chocolate Chip Pancakes

[recipe]

Print Recipe

TripleChocolate Buttermilk Bread

From Quick Bread Love by Stephanie Wise of Girl versus Dough

1/2 cup dark chocolate chips

1 1/2 cups all purpose flour

3/4 cup unsweetened cocoa powder

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 cups buttermilk

1 /4 cup (1/2 stick) unsalted butter, melted

2 tablespoons mini chocolate chips

Preheat oven to 350˚F. Lightly grease the bottom and sides of a 9-by-5-inch loaf pan.

In a small bowl toss the dark chocolate chips with 1 tablespoon of the flour. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together the remaining flour, cocoa, sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, lightly beat the eggs, then stir in the buttermilk and melted butter to combine.

Stir the buttermilk mixture into the flour mixture until just combined. Do not overmix. Stir in the dark chocolate chips until just combined.

Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with mini chocolate chips. Bake 1 hour to 1 hour 5 minutes until a toothpick inserted in the center comes out clean. Cool bread in the pan 10 minutes, then carefully remove from the pan. Transfer to a cooling rack to cool completely. [/recipe]

Note of disclosure: The link for Quick Bread Love is an affiliate link and I do receive a small portion of sales made via this link.

Grilled Goat Cheese, Bacon, and Jam Breakfast Sandwich

Tags: , , , , , , , , , ,

While it’s not the prettiest specimen, this sandwich is one of my all-time favorite, go-to breakfasts (and honestly, lunches). It’s a little weird with the bacon, cheese, egg, and jam all mingled together, but it’s weird in the most sensical way…I promise. It hits all of my cravings–salty, sweet, rich, tangy, and crisp–in each bite. Honestly, I can’t believe I’ve never shared this with you before because we have it ALL THE TIME.

A version of this sandwich often makes weekend appearances when we want something more than just cold cereal for breakfast. I almost always have the ingredients on hand and switch them up according to whatever is in the refrigerator. If I don’t have goat cheese, I will happily swap in cheddar, pepper jack, fontina, or whatever there is hanging out in the cheese drawer. If there isn’t any bacon–ham, proscuitto, or any pork product works just as well. An egg is always required, and if I weren’t pregnant, you’d better believe it’d be a runny one. The jam gets mixed up too–this time I used marionberry because–I live in Portlandia* now–and it’s was in the fridge. If I have some leaves of arugula wilting away in the crisper drawer, those go in there as well for some spicy-green bite. Really it’s an anything goes sandwich so long as you have a sweet, jammy spread, some sort of salty-cured pork situation, an egg, cheese, and some bread.

*Ps, when my brother-in-law and his gf were here visiting last week, we definitely waited in an out-the-door-long brunch line, walked by a store with birds on everything, and they saw Carrie and Fred handing out Voodoo donuts at Powell’s books. True life.

[recipe]

Print Recipe

Grilled Goat Cheese, Bacon, and Jam Breakfast Sandwich

I mean, I know you can make a sandwich without a recipe, but look at this as a guide to a deliciously weird breakfast.

2 slices bread

soft butter

jam of choice

goat cheese

2 slices crispy bacon, cut in half

fried egg, however you like

Heat a skillet over medium heat. Butter the bread on the sides that will make contact with the pan. Spread a thin layer of jam on the opposite sides of the bread that are buttered. Spread or sprinkle some goat cheese chunks on one piece of the bread on the jam side, lay the slices of bacon across the top and place the egg on top of that. Top it all with the second piece of bread, jam side on the inside, and grill in the heated pan until the goat cheese is melty and the bread is golden brown and crisp on both sides. EAT.

[/recipe]

 

 

Spicy Pecan Banana Bread

Tags: , , , , , , ,

Yesterday, I shared some sriracha-maple pecans on my Instagram feed. The pecans are coated in a mixture of maple syrup and sriracha, making for a sweet-savory combination that is seriously addictive.

Seriously. I cannot stop eating them.

The pecans are delicious enough on their own, as a snack, but I had to put ‘em in some banana bread. This spicy situation began this weekend when we went to Salt & Straw for a waffle cone with Sean’s brother and girlfriend, who are visiting this week. This month at Salt and Straw they have a spicy banana walnut ice cream…gah! it’s so good! It’s so good that Sean and I both got a scoop. Which is major since we almost never order the same things–so we can share, obvs. As we were enjoying our treats, I immediately told Sean I wanted to make a bread version using pecans.  Thus, this banana bread.

Plenty of chopped pecans get folded into the banana batter–that also contains a bit of sriracha for a little background hint of savory-spice. The sriracha isn’t super pronounced here, it just brings a bit of salty-heat that plays so nicely with the sweetness of the bananas in the bread and the maple syrup on the pecans. Then, more of those spiced pecans stud the top of the bread so you get a bit of sweet-crunchy-spice in every bite.

[recipe]

Print Recipe

Spicy Pecan Banana Bread

Adapted from this recipe.

For the pecans:

2 cups whole, raw pecans

1 tablespoon sriracha

3 tablespoons maple syrup

1/2 teaspoon cinnamon

2 teaspoons granulated sugar

For the bread:

4 very ripe bananas

6 tablespoons unsalted butter, melted and cooled

1 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon sriracha

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon kosher salt

Preheat the oven to 350˚F. Line a baking sheet with parchment and spray a 9×5 inch loaf pan with coconut oil spray or other cooking spray. Line the sprayed loaf pan with parchment, leaving an overhang on two sides, secure the overhang with binder clips. Set both pans aside.

In a bowl toss the pecans with the sriracha, maple, and cinnamon until evenly coated. Spread onto the prepared baking sheet and bake in the oven for 13-15 minutes. Remove the pecans from the oven and toss with the 2 teaspoons of sugar to coat, cool slighty. Chop 1 cup of the pecans coarsely and set aside while you make the batter.

In a bowl mash the bananas well and mix with the cooled butter, sugar, beaten egg, vanilla, sriracha, and milk until well combined. In a mixing bowl, whisk together the flour baking powder, salt, and cinnamon. Fold the banana mixture into the flour mixture until just combined. Fold in the chopped pecans. Scrape the batter into the prepared loaf pan and arrange as many whole pecans (from the remaining 1 cup of pecans) on top of the batter as you’d like. Bake in the center of the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the bread comes out clean. If the pecans begin to get too dark part of the way through, tent the bread with foil and continue to bake until done. Cool on a rack before slicing and serving. [/recipe]