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Chocolate Bread

April 26, 2010 By Kate 11 Comments

One of our favorite special occasion breads is marble rye. The brown swirl always tricks the kids and they call it chocolate bread. Even though they know better now, the name has stuck.

But ever since “chocolate bread” became the normal name for marble rye, I’ve wanted to make real chocolate bread. In the past I’ve made quick breads that are chocolate and although we really enjoy those, I’ve always wanted to make a chocolate yeast bread.

I finally decided to do a little experimenting and I was so happy with the results. The cinnamon in the bread is a nice understated flavor that provides an awesome aroma. The chocolate flavor of the bread is mild but definitely detectable without being too strong or sweet.

Chocolate Bread

  • 1 c. milk
  • 1/2 c. water
  • 1/2 c. chocolate chips
  • 2 T. butter or margarine
  • 4 – 5 c. flour
  • 1/3 c. cocoa powder
  • 1/4 c. sugar
  • 2 t. cinnamon
  • 2 pkgs. or 2 T. active dry yeast
  • 1 t. salt
  • 1 egg

1. Heat milk, water, chocolate chips and butter or margarine in a small sauce pan over low heat. Stir until chocolate chips are completely melted and mixture is smooth. Cool for about 3 minutes.

2. Meanwhile, combine 1 1/2 c. flour, cocoa powder, cinnamon, sugar, yeast and salt in a large mixing bowl or bowl of a stand mixer. Slowly add the chocolate mixture and beat until fully combined. Add egg and beat well.

3. Working with 1/2 c. of flour at a time, add as much flour as possible to the bowl, just until a stiff dough is formed. Continuing mixing with a stand mixer for 5 minutes, or knead by hand for 5 minutes. Place dough in a bowl, cover and let rise for one hour.

4. Punch dough down, divide into 2 equal halves and place into two greased loaf pans. Cover and let rise an additional hour.

5. Bake at 375 degrees for 20 – 25 minutes, until bread sounds hollow when tapped on top. Cool completely on a wire rack before slicing.

We have been having so much fun experimenting with this bread at breakfast time. It toasts wonderfully and is a great base for peanut butter, cream cheese, honey or just plain old butter. I’m also thinking it would make awesome French toast, so I’m glad to have two loaves to experiment with!

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Smoky Chicken Skillet

April 25, 2010 By Kate Leave a Comment

I love using frozen vegetables whenever the fresh version is out of season. Frozen vegetables are a great bargain, they’re just as nutritious as the fresh veggies and they are easy to stock up on whenever there is a good sale.

Lately, I have been enjoying trying out lots of different frozen vegetable blends (the ones that are just the veggies, not ones with added seasonings or sauces). California blend (broccoli, cauliflower and carrots) has been a favorite for a long time because it’s so versatile. As I work my way through all the different blends that look like a good fit for our family, I try to come up with a new recipe or a variation on an old favorite that uses that blend to its best purposes.

That was what I did when I came across a Mexican blend that included broccoli, cauliflower, corn and red peppers. The blend worked well in this dish full of chicken and beans with a decidedly smoky flavor.

Smoky Chicken Skillet

  • 2 T. olive oil
  • 1/4 t. crushed red pepper flakes
  • 1 lb. boneless, skinless chicken breasts, cubed
  • Salt and pepper, to taste
  • 1 bag Mexican vegetable blend (broccoli, cauliflower, corn and red peppers)
  • 1 can garbanzo beans or 1 dry, cooked garbanzo beans, rinsed and drained
  • 1 15 oz. can diced tomatoes
  • 1/2 c. chicken stock or water
  • 2 t. cumin
  • 1 t. paprika
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/8 t. cayenne pepper, optional

1. Heat olive oil in a large skillet over medium heat. Add crushed red pepper flakes. Season chicken with salt and pepper and add to skillet. Cook until chicken is browned on all sides. Add veggies and cook for 3 minutes.

2. Stir in remaining ingredients, bring to a slow boil and simmer for 10-15 minutes. Serve over rice or pasta.

I used garbanzo beans because those are a favorite with the kids, but you could definitely replace them with black beans or kidney beans. You could also leave them out all together, if you want. Or, you could double the amount of beans and leave the chicken out for a vegetarian option.

Do you like using frozen vegetable blends? What are some of your favorites?

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Foodie Blog Round-Up ~ Week 5

April 23, 2010 By Kate 2 Comments

Since I began my quest to broaden my foodie blog horizons, I’ve found myself veering off on way too many rabbit trails. But the great thing with rabbit trails is that they typically always lead to something new, exciting and/or awesome. Here are just a few of the new-to-me blogs I came across this week.

So, have your wanderings down rabbit trails led to anything good this week?

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