Hot Cocoa Bread-Week 9

I know, I am late. I am sorry. With the Holiday and family gatherings..time just got away from me. I hope you all had a fantastic Thanksgiving! I did, and I am sure I added a few pounds around the waistline as well.



This week I decided to do a quick bread. A few weeks ago I was contacted by Allison from Lake Champlain Chocolates asking if I would be interested in sampling some of their cocoa. It is organic and Fair Trade and would be perfect for any baking that I would be doing. Of course, I would love to try it!! And since this bread only uses cocoa, it would be perfect and I was not disappointed! I will be making this bread in mini loaf form, and will add a chocolate ganache to the top and add some mini marshmallows. My boys loved this so much that they finished the loaf in a day, and it was a big loaf! The recipe warned that it would make a big loaf to use the biggest loaf pan, I used the biggest one I had, and should have split it into 2 loaves. It overflowed from the top and took a little longer to bake.


This week is the first of December which means that we only have 3 more weeks of cookies left! And I need to tell my fellow cookie bakers, that I have not been ignoring your posts. My work place has decided to put a new firewall on our computers..which enables me to comment. I can look all day, but it blocks me to leave a comment. Once I get home for the day, the mommy in me takes over and I don't get alot of time to be online to comment. I mean, what do they expect me to do here?? work?? :)


Now, I have a surprise for you...keep reading on down and you'll see!

Hot Cocoa Bread:

from: Chickens in the Road

1/2 cup cream cheese, softened
1/4 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1 1/4 cups cocoa powder
1 1/4 cups buttermilk
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini marshmallows

Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Stir in the marshmallows.


Spoon into a greased loaf pan. This makes a large loaf–use your largest loaf pan.
Bake at 350-degrees for one hour.


Storey Publications sent me a copy of this book, A World of Cake to review. It is beautiful! I have to admit, I love a book with pictures...probably, if you don't have pics in the book...I am going to pass it up. The book gives you a world tour in cake form...have you ever wondered how they make the moon cakes that you see on blogland?? The recipe is in the book...funnel cakes?? it's there...name the cake, it is in there! You want a copy??? Just leave me a comment on this post. Tweet it, Facebook it...blog about it, come back and leave me another comment for more chances.

I will draw the winner and announce on This Friday's, December 3rd, cookie post.

Chewy Chocolate Cookies-Week 8

I have to be honest, there has been nothing baking in my kitchen this week. So, I thought we could take a trip down memory lane. I made these last year and they quickly became one of my favorites. If you need a recipe that will make alot of cookies...say 6 dozen...this one is for you!

Want the recipe? Go here.

Happy Baking! Make sure to check out the other cookie bakers!

Week 8 Twelve Weeks of Christmas:

Butter Meltaways--Week 7

Can you believe that we are over half way mark? Week 7 and we have 5 more weeks to go. I make these every year for Christmas, these are the ones that will always be on my goodie trays. They are simple and quick and delicious!

Butter Meltaways with Cream Cheese Frosting
By: Paula Deen

1 1/4 cup all purpose flour
1 cup butter, softened
3/4 cup cornstarch
1/3 cup confectioners sugar

In a large bowl, combine all ingredients. Beat with an electric mixer at medium speed until fluffy.

Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften.

Preheat oven to 350 degrees. Grease baking sheets.

Slice dough into 1/4 inch thick slices and place on prepared baking sheets. Bake 10 minutes. Cool completely on wire racks.

Frosting:
1 cup confectioner sugar
1 (3 oz.) cream cheese, softened
1/2 tsp vanilla
1/2 to 1 drop food coloring

In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount on top of cooled cookies.

***Here are my notes on this recipe. This recipe calls to make 8 dozen cookies. That is why you roll it into logs. I did not do this. I also did not chill my dough. Once it was mixed, I rolled it into 1 inch balls with floured hands and it worked fine. When I roll it out and cut into shapes, then I chill it, but not for 6 hours. Only until it is firm enough to roll.***

Week 7 Twelve Weeks of Christmas:

Cranberry Dark Chocolate Chunk Oatmeal Bars-Week 6

Oh my people, we are at week 6 of the 12 Weeks of Christmas cookies! I thought all week that this is week 5, it has been that kind of week. These weeks just keep going by quicker and quicker! I don't know about you, but I am excited to see all the Christmas decorations going up in the stores and I have noticed the holiday commercials starting to show up. :)



This week I needed something comforting and easy. I went back to the Oatmeal Raisin cookies I made for Week 2, subbed the raisins for dried cranberries and added some dark chocolate. I think I like cookie form better than the bar form, but the hubby loved them, even though he doesn't like cranberries.



Oatmeal Raisin Cookie Bars

Adapted from: Quaker Oats

1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups oats

1 cup dried cranberries

1 cup dark chocolate chunks



Heat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cranberries and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.