Damn you Stumble

Posted on May 13, 2011. Filed under: Deserts | Tags: , , |

Most of the recipes I find come from Stumbleupon. If you don’t know what Stumbleupon is, probably better. It’s a button you add to your browser (or an app you can get on your phone now) that will take you to many different pages according to your interests. One of the interests I put, of course, was food. I see many different recipes every day because of it (because stumble eats up your time like a hungry animal). One of my roommates had just gotten home with Assassins Creed and wanted to play it for a bit, so I decided to do some more stumbling when I discovered this next recipe. I looked at it and discovered we already had everything at the house and thought maybe I could make it, but we were possibly going out so I didn’t want to start something that would make us wait, so I decided to wait for another day. Well, we ended up not going out and other roommate promised she’d try playing Assassins Creed and there was nothing to stop me. I’m reminded of when I was living with Katie and Jaki and we would just start cooking and not stop. Oh well, Neil almost polished off the crackers so we’ll just have cheesecake and chocolate bread with a peanut butter spread…mmmmm. Bread’s not out of the oven for another hour. And there’s possible drinking. Now all we need is some Buffy and I’ll be REALLY taken back to living with Katie, Jaki (and pretty much Victoria, let’s be honest.

Chocolate Bread  with Peanut butter Spread
(Originally from http://bunsinmyoven.com/2011/03/22/double-chocolate-bread-with-peanut-butter-spread/ )

3/4 cup firmly packed brown sugar
1 cup dark unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
8 ounces good quality dark chocolate chunks (I had Giridili 70%)

  1. Preheat the oven to 350 degrees. Butter and flour a 9×5 inch loaf pan.
  2. Place the brown sugar in the bowl of a mixer fitted with the paddle atttachment. Press out any lumps with the back of a spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt and mix until combined.
  3. In a seperate bowl, whisk the eggs and egg yoolk until blended, then add the buttermilk, oil, and vanilla. Whisk until combined.
  4. Turn the mixer to low and slowly stream the wet ingredients into the dry, mixing until just combined. Stir in the dark chocolate chunks by hand. Do not over mix!
  5. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes and then turn out onto a cooling rack.

Peanut Butter Spread

3 ounces cream cheese, softened
3 tablespoons peanut butter
1/3 cup granulated sugar

  1. In the bowl of a stand mixer, beat together all ingredients until well combined and fluffy. Use immediately or store tightly wrapped in the refrigerator for up to 3 days.
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