Chocolate Swirl Bread

I found this recipe for Chocolate Swirl Bread and can not remember where I got it from.  I am thinking it is a Better Homes and Garden Recipe but can't be sure.  I haven't had a chance to make it as of yet so I'm posting it for your enjoyment. Hope to get to it come fall.  Have a great day and keep stopping by.  I love sharing new and old recipes.  Enjoy!



Chocolate Swirl Bread

Dough

• 2 1/2 cup(s) all-purpose flour
• 1/4 ounce(s) (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon(s) kosher salt
• 1/4 cup(s) granulated sugar
• 1/4 cup(s) whole milk
• 1/4 cup(s) unsalted butter, cut into pieces, plus more for the pan
• 1 teaspoon(s) pure vanilla extract
• 4 large eggs

Chocolate Filling

• 4 ounce(s) bittersweet chocolate, chopped
• 4 tablespoon(s) unsalted butter, cut into small pieces
• 1/4 cup(s) confectioners’ sugar
• 1 tablespoon(s) cocoa powder

Crumb Topping

• 1/2 cup(s) all-purpose flour
• 1/4 cup(s) turbinado sugar
• 1/4 teaspoon(s) kosher salt
• 3 tablespoon(s) cold unsalted butter, cut into small pieces

Directions

1. In a large bowl (or the bowl of an electric mixer), whisk together the flour, yeast, salt, and sugar.
2. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 6 to 8 minutes. Remove from the heat.
3. Add the milk mixture to the flour mixture, then add the vanilla and 3 eggs. Using an electric mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix, occasionally scraping down the sides of the bowl, until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 2 minutes.
4. Return the dough to the same mixing bowl (no need to clean it); cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes. Transfer the dough to the work surface, punch it down, and return it to the bowl. Cover and let rest for 10 minutes more.
5. While the dough is rising, make the chocolate filling and crumb topping (recipes below) and line a 4 1/2- by 8 1/2-inch loaf pan with parchment, leaving a 3-inch overhang on the long sides.
6. On a lightly floured surface, roll the dough into a 18- by 14-inch rectangle. Spread the filling evenly on top, leaving a 1/2-inch border on each side. Starting from a long side, roll the dough into a log.
7. Cut the log in half lengthwise to form two long pieces. With the cut-sides facing up, pinch together one end of each half. Braid the halves over each other to create a large twist. Pinch the ends together. Carefully transfer the twist into the prepared loaf pan, tucking the ends underneath itself to fit (the filling should be facing up and exposed).
8. In a small bowl, beat the remaining egg with 1 teaspoon water. Brush the top of the loaf with the egg, then sprinkle with the crumb topping. Let sit for 20 minutes.
9. Heat oven to 350 degrees F. Bake the loaf until golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the chocolate filling: In a medium microwave-safe bowl, heat the chocolate and butter, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Sift the confectioners' sugar and cocoa into the melted chocolate mixture and mix until fully incorporated and spreadable.
11. To make the crumb topping: In a bowl, combine the four, sugar, and salt. Add the butter and, using your fingers, mix to create large clumps. Refrigerate until ready to use.

Broccoli /Tomato/ Cheddar Soup

 New Recipe updated:

What do you do when you feel like eating soup and don't have any made?  You create some!!!! Today it's Broccoli/tomato/cheddar soup from my kitchen to yours. Enjoy!

 1 cup broccoli cut in large to medium pieces
1/2 cup onion diced
1/2 cup celery diced
1-32 oz Chicken or Vegetable Broth
1-10 1/4 oz. can Campbell's tomato soup ( add 2 cans if you want more tomato flavor)
2 + cups sharp cheddar cheese (I use already shredded)
American cheese(optional) If I had some I would have added some of it as well.
Hot pepper cheese (optional)
2 T olive or canola oil

Saute onion, celery and broccoli pieces in large pot over low to medium heat for approx. 5 to 10 minutes. Add chicken and tomato soups and simmer until vegetables are tender.  Remove from heat.  With an immersion blender or regular blender blend until almost all of the vegetables are incorporated. (leave a few broccoli pieces out to add after the soup is blended).  If you want to have some pieces of broccoli visible only pulse for a few minutes. Take off heat and add 2 cups sharp cheddar cheese and blend with spoon until cheese is melted thoroughly. Top with extra shredded cheddar.  Serve with croutons, crackers or pretzel bites.  You choose.

Note:  This is not a thick soup so adding a few crackers or croutons is definitely a plus.

**For a thicker soup take 2 T cornstarch and whisk it into about 1/4 cup of soup mixture.  When creamy add to the rest of the soup stirring constantly until thickened.

 Note: I adjusted the recipe today and added the cornstarch and  hot pepper cheese (2 medium slices) for a little bite.  Love it!

***Also you can break up a slice of bread in pieces and put in the bottom of your soup bowl and add your soup to it.

Happy Cooking! 

4/29/14

Lemon Cheesecake Bars

 My family loves cheesecake but with a macaroon crust?  I never heard of anything so wonderful so I'm making it over the coming weekend.  I think it sounds marvelous and it appears so easy and using a 8x8 inch pan makes it even better. Plus it has a macaroon crust.  How can you not like it?  Yum

 If you don't know what to make for a dessert this holiday try this easy lemon cheesecake. I think you'll find it to be easy and that will take some stress off the holiday crunch of "what will I make for dessert"?

Note:  I crushed one macaroon and sprinkled it on top.  I don't think I should have. :(.  We'll see how much crunch it has.  

1 1/2 cups soft coconut macaroon cookie crumbs
2 T margarine, melted
2 pkgs. cream cheese softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 T. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 cookie to crumble to sprinkle on top if desired.

Preheat oven to 350 degrees.  Mix crumbs and margarine. Press firmly onto bottom of greased 8 inch square baking pan.

Beat cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer until well blended.  Add eggs one at a time beating until well blended after each addition.  Pour over crust.

Bake 20 to 25 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 bars.  Store in refrigerator.


I like to serve a little lemon something with our holiday meals.  Lemon is light and not as filling as say Chocolate but if you like chocolate here's a great chocolate cake to add to your dessert menu and it has cherry pie filling in it.  Moist and not too rich.   A nice touch for dessert...Enjoy!  The link is posted below.

Drizzle icing over cake while warm

Here's the link to this cake...Chocolate Cherry Cake

Chocolate Cherry Cake