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Posts Tagged ‘Sodium bicarbonate’

Delicious!

Delicious!

No, it’s  not what you think – not Italian white Alba Truffles that cost $188 for an 8 ounces!  It’s not Beluga Caviar which costs $200-$300 per ounce, no, it’s something you can’t buy, you can’t return and you can only have it ONCE.  

It’s your time!  When you make make something or bake something for a someone and give it as a gift, they are receiving TWO gifts.  You have made a soup, baked a cake or whipped up a souffle, surely something  you know your friend will appreciate and enjoy;  But you had also given a gift of your time, your life, an hour or hours you can never get back.  A real Foodie knows what goes into creating culinary masterpieces, knows that the shopping for ingredients, the prepping, and the making all take time!

Today I’m suggesting you bake some DOUBLE CHOCOLATE BREAD;  The recipe makes one loaf and takes about 1 1/2 hours.  

INGREDIENTS
1½ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

Pinch of salt

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

3 eggs

½ cup sour cream

1 teaspoon vanilla

1 cup dark-chocolate chips

Confectioners’ sugar, as garnish
DIRECTIONS
1. Preheat the oven to 350°. Grease a loaf pan with nonstick cooking spray.
2. Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add the butter, eggs, sour cream and vanilla, then mix with a whisk until well combined.

3. Gently fold in the chocolate chips until they are evenly distributed.

4. Pour the batter into the prepared loaf pan. It should fill the pan a little more than halfway.

5. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour.

6. Let the bread cool for 15 minutes in the pan, then remove it from the pan while it is still warm by inverting it onto a cooling rack. Cool completely before slicing and serving. If desired, finish the loaf with a dusting of confectioners’ sugar.

 Wrap in cellophane or Saran Wrap and tie a ribbon around it.  Or you can present it à la Martha Stewart and wrap it up in brown craft paper and tie with the classic red and white bakery twine.

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Photographer: Frank C. Müller

Image via Wikipedia

Tasty Tidbits Tuesday

This is a fairly quick and easy dessert and it is deliciously moist and tasty.  Fresh ginger root gives it an extra kick.

Nonstick cooking spray

1  1/2 all purpose flour plus more for pan

1 cup whole-wheat flour

3/4 cup of turbinado sugar or lite brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup light molasses

2 large eggs lightly beaten

1/2 cup canola oil

1/2 cup buttermilk ( I use sour cream)

2 tsp baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioner’s sugar for dusting

Preheat oven to 350 degrees with rack in the lower third of oven.  Spray a 9″ square pan with nonstick cooking spray.  Line the bottom of the pan with waxed paper, then spray the paper.  Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil and buttermilk.

Dissolve baking soda in the cup of boiling water.  Fold the baking soda and molasses mixtures into dry ingredients until combined. Do not overmix. Fold in the minced ginger.

Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes.  Cool 10 minutes in pan and then invert onto a cooling rack.  Serve warm or at room temperature, dusted with confectioner’s sugar.

Recipe from Martha Stewart Living



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