Archive | March, 2012

Double Chocolate Cinnamon Loaf

31 Mar



I don’t usually post on Saturdays but I figured since I didn’t post on my regular days this week, I would share with you this chocolate loaf recipe to make up for my absence. It has been a crazy and hectic couple of days say the least.  I got a job and then quit all in a five day span.  I wish I didn’t have to type that out. This job was everything I wanted.  It was at a fabulous bakery and a highly respected one at that.  But my supervisor was super demeaning.  And that is something I don’t take lightly or put up with. There are jobs out there that don’t make you feel like gum on the bottom of someone’s shoe. So back to the job search I go.


PS. You should make this Double Chocolate Cinnamon Loaf as soon as possible. It will cure any chocolate craving and the warmth from the cinnamon puts it over the top. Enjoy!

Adapted from here

Serves 12


  • 3/4 cup dark brown sugar
  • 1 cup Dutch cocoa powder, sifted
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 t baking soda
  • 3/4 t baking powder
  • 1 teaspoon of cinnamon
  • 1 t salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 t vanilla
  • 8 ounces semisweet or bittersweet chocolate chunks


  • 1/4 cup sugar
  •  1 teaspoon cinnamon


Preheat oven to 350 degrees F. Butter a 8 by 9 inch loaf pan and set aside.

Combine the dark brown sugar, cocoa powder, all-purpose flour, granulated sugar, baking soda, baking powder and cinnamon together in a large mixing bowl.

In a separate bowl, whisk together the two eggs and the egg yolk until blended. Then add buttermilk, vegetable oil and the vanilla.

Combine the wet ingredients with the dry and mix until blended.  Fold in the chocolate chunks.

Pour the batter into the loaf pan and bake for 10 minutes. Sprinkle the topping all over and stick it back in the oven for the remaining 40 minutes or until a wooden toothpick comes out clean.


Corona Blondies

21 Mar


Since yesterday was the first day of spring, I made you all some Corona Blondie’s.  They are more like a cake then a brownie since the yeast in the beer makes it hard for them to be fudgy.  Still, good though.  Enjoy!

How do you celebrate the first day of spring?

Adapted from here

Serves 12


  • 1/2 c. unsalted butter, softened
  • 1 c. white sugar, granulated
  • 1/2 c. brown sugar
  • 1 1/2 c. all-purpose flour
  • 2/3 c. Corona beer ( When measuring, make sure that you get 2/3 cup of beer and no head.)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 1/2 tbsp. lemon zest
  • cooking spray


Preheat oven to 350° and grease an 8 by 8 baking pan. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Beat in the flour and salt alternating with the beer, scraping down the sides of the bowl as necessary. Once a uniform batter has formed, fold in the zest.

Pour the batter into the prepared pan and bake for 30 minutes or until a cake tester inserted into the center of the blondies comes out clean. Allow the blondies to cool completely before cutting.

Brown Butter Blueberry Muffins

13 Mar

Brown Butter makes everything better.  It’s a proven fact.  Having a bad day? Melt some butter until golden and breath in the wonderful aroma. It’s an instant mood booster.  Want to spice up your standard cookie recipe? Add brown butter to the mix.  Want smoother skin and bigger boobs? BROWN BUTTER!  Ok, not really but you get the point.  These Blueberry Brown Butter Muffins will be a sure fire hit at your next family brunch.  Or anytime really.  Enjoy!

Whats your favorite breakfast treat?  

Adapted from here

Serves 12


  • 7 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries

For the Topping

  • 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons sugar
Preheat oven to 375 degree’s. Line your muffin pan with foil or paper liners.
Melt the butter in a non-stick pan until little brown flecks appear. Remove from heat.
Stir together the milk, egg, the egg yolk and vanilla. Add in the browned butter.
Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add in the wet mixture and stir gently to combine.  Gently fold in the blueberries. Distribute evenly among the muffin cups.
To make the topping combine the butter, the flour and the sugar in a bowl and rub together with your fingers.
Put the muffins in the oven for about 10 minutes. Pull them out and scatter the topping evenly over the batter.  Put them back in for the another 8 or 10 minutes.  They will be done when a wooden tooth pick comes out clean.

Peanut Butter Fudge Bars

7 Mar

Look at that fudge oozing out!

The other night I was lying in bed and all of a sudden I had a strong craving for peanut butter and chocolate. Even though it was almost one in the morning, I tiptoed downstairs and headed toward the kitchen.  30 minutes later, these decadent peanut butter fudge bars where being pulled out of the oven.  Holly molly, they are rich. I could only eat a couple of bites before I was done.  It satisfied my craving and then some though. Enjoy!

What kind of sweets do you crave late at night? 

Adapted from here


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup hot fudge sauce
  • 1/2 cup peanut butter (chunky or smooth is fine)
  • 1/2 cup brown sugar


Preheat the oven 350 degree’s. Line or butter a 9 by 13 baking dish.

In a large bowl, cream together the butter and sugar for about one minute or until light and fluffy. Add in one whole egg and 2 egg yolks. Set aside the egg whites.

In another small bowl, whisk together the all-purpose flour, baking powder and salt. Add this to the butter mixture and beat together until fully incorporated. Spread the batter in the prepared baking dish. Use your fingers to smoosh it around the pan, it will be thick.

Warm the hot fudge sauce and the peanut butter together in the microwave for 30 seconds. Pour over the batter in the baking dish. Spread to cover.

Beat the 2 egg whites into stiff peaks. Fold in the brown sugar. Spread this over the hot fudge and peanut butter sauce. Bake for about 3o minutes or until the meringue is dark brown.

Zucchini Bread

6 Mar

I totally had some little story written up about this zucchini bread but for some reason it got deleted.  The down fall of technology, I tell ya.  The only thing you do need to know is that it’s delicious and you should go to your kitchen and whip up a loaf.  When it’s hot out of the oven, slather some butter on it.  Its heaven on earth.

What is your least favorite piece of technology?

Adapted from here


  • 3 eggs
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 cup of dark brown sugar
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup dried raisins


Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (I only had to grease up one. The recipe says it makes two but I only got batter for one) Alternately, line 24 muffin cups with paper liners.

In a large bowl, stir the eggs with a whisk. Beat in oil and sugar, then zucchini and vanilla.

In another bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the walnuts and raisins.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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