Chocolate Bread

For some reason I just had to have chocolate bread tonight, despite it being 9:15 and close to my general bed time. I scoured the internet- surely there is a quick and easy recipe? Finally, in the depths of vegweb.com I found Cocoa Applesauce Bread. I wasn't sure I had enough flour or sugar, then I double checked and I was good to go. Until I got almost through and realized I only had, maybe 1/4 cup applesauce. Ooops. I made several changes to the recipe, partly to cover for my lack of applesauce and partly because, well, that's what I do.

Chocolate Bread

1 2/3 cup flour (can use 50-50 whole wheat)
1/2 cup white sugar
1/2 cup light brown sugar
1/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup applesauce
1/4 cup canola oil
2 TB flax in 6TB water

Mix all of the dry ingredients together. Add wet, being careful not to overmix. Bake in loaf pan on 350 for 50 minutes. Let cool.

Well, all my substitutions/changes could not exactly save this bread. It didn't really rise so it came out log shaped. But the taste is delicious- it's not cakey or overly sweet (probably because I cut the sugar in half), but it's definitely chocolatey.

I'll try it again when I have all of the ingredients.

Cherry Biscotti and Mocha Chocolate Chip Muffins

I have some more enticing to get people at work to come to my 9am meeting I scheduled, so I thought I'd make biscotti. I found an easy Biscotti recipe on vegweb that seemed doable. As I was making them I got scared because it wasn't coming out like I'd hoped, so I found this Mocha Chip Muffin recipe on Post Punk Kitchen, thinking the mocha was perfect for the morning. Strangely, both recipes call for emulsifying, a word I can't recall seeing in a recipe ever.

And I apologize for still not having photos. Food blogging without pictures is like driving the scenic route with no windows. Maybe this weekend someone will buy me a digital camera a few weeks early before my birthday. Jeff, feel free to say something to my dad like, "Hey, Bill, I would love to see pictures in Anne's blog, maybe you could get her a camera while she's in town this weekend. You'd be the greatest dad and colleague of all time." Just a suggestion...

Biscotti

Ingredients
1 3/4 cups of flour (half white, half whole wheat)
2 teaspoons baking powder
3/4 cup dried cherries
2 tablespoons flax seeds & 1/4-1/2 cup of water
3/4 cup maple syrup
1/3 cup melted vegan soy butter
2 TB macadamia nut liqueuer
1-1/2 teaspoons grated lime rind
soy milk for browning

Preheat oven to 350F. In a large bowl, combine the flour and baking powder; stir in the dried cherries. In a separate bowl, whisk together the wetness of the flax seeds, maple syrup, soy butter, macadamia nut liqueur and orange rind until thoroughly emulsified. Make a well in the dry ingredients. Stir the wet into the dry until soft, sticky dough forms. I needed to add a ton of flour because it was too sticky.

Transfer the dough to a lightly floured work surface; with hands, form into smooth ball. Divide the dough into about 6 uniform balls and make into 8-12 inch long strips. The original recipe calls to make 2 long logs, but the dough was too sticky so I had to make them smaller. Transfer each to its own ungreased baking sheet. The original recipe says to brush the top of each log with a bit of soymilk for aesthetics, BUT I tried this on half of mine and it didn't work. They ended up sticking to the pan and not cooking as much as the others.

Bake at 350F for 20 min. Remove from oven and allow to cool on the baking sheet placed on top of a cooling rack for 5 min. Transfer each log to cutting board. With a sizable and sharp knife, make firm cuts on a diagonal at about every 2cm. The original recipe says "stand the cookies back up (sideways) on the baking sheets," which makes no sense so I just put them back on a pan and return to oven for 20-25 minutes longer, or until golden. Remove to rack and let cool. A little lesson I learned the hard way- don't put on bottom rack, or if you do, watch them very closely. Some of mine ended up a little darker than I'd hoped. So I did what any good chef does- I coated the bottoms in chocolate. I melted 1/2 cup chocolate chips and dipped the underside of each piece into it, placing them on wax paper in the fridge until cool (about 30 minutes).

If I ever make these again, I'll skip trying to brush with soy milk, and I'll make my logs skinnier. I'd also like to play with the flavors more. One of my coworkers doesn't like nuts so I didn't add any, though the chocolate and cherry combination was great. I'd also avoid the bottom shelf :(

Mocha Chocolate Chip Muffins

Ingredients
1 1/2 cups all-purpose flour (I used 1 cup white, 1/2 cup whole wheat)
3/4 cup sugar
1/4 cup unprocessed cocoa
2.5 teaspoons instant coffee
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup soy milk
1/2 cup canola oil
1/2 cup chocolate chips

Preheat oven to 375 F. Line 12 muffin tins with paper liners. In a large bowl, sift together dry ingredients (flour through salt). In a seperate bowl, wisk together wet ingredients (soy milk through yogurt) until emulsified. Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the center comes out clean.

These came out amazing! Very fluffy and moist and chocolatey. Originally I was thinking a vanilla cake with chocolate chips, but you really can't go wrong with chocolate on chocolate. I'd go ahead and call these perfection.