Feb 28, 2014

Corn and Crab Bisque


Corn and Crab Bisque

This corn and crab bisque is absolutely elegant and flavorful, and is the perfect soup for a dinner party. It it spicy and rich, and the mix of the sweet corn and crab flavors spiced with cayenne is reminiscent of the flavors of Cajun and Creole food. 

When I tasted this soup after making it, I pretty much jumped up and down. It was that good. 

The recipe is at the end of this post.  

I found this recipe in Around the World in 450 Recipes, a book I received from Emily, aka Yinzerella of Dinner is Served.


Emily thought I might like it because of my participation in Wok Wednesdays. How right on she was! Check out the cute note she sent me.


Her blog is fabulous and quirky, and she has a cat named Brian. Brian. Love that. She started her blog to cook through her gramsy's olive colored recipe box of Dinner is Served recipe cards. She's into vintage cooking, including cocktails. You've got me there Yinzerella! Thank you so much for sharing this cookbook.

I am participating in the Food Blogger Cookbook Swap, hosted by Alyssa of Everyday Maven and Faith of An Edible MosaicI sent a cookbook to a food blogger and received this cookbook in return! 

The last time they organized a swap, it was for food props. As you can see, my photos are pretty bare bones....

Corn and Crab Bisque

Participating in that swap was out of the question. It just wouldn't be a win-win. I seriously need to work on my food styling skills as well as my food prop collection. But cookbooks? Do I have an obsession with those! 

As a bread head, I was pretty excited to be matched with Joanne of Eats Well with Others (gorgeous photos on her site btw). She makes bread! She has a section in her recipe index for bread! I crossed my fingers and sent her a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. 

Corn and Crab Bisque

Ingredients

8 ears of corn
12 1/2 C cold water
3 bay leaves
1 tsp salt
1 T chicken demi glace, 2 packets of Swanson Flavor Boost, or chicken bouillon to taste
1 T concentrated vegetable bouillon
(in lieu of the bouillons, you can add crab or shrimp shells to the broth with the corn cobs)
2 T butter
2 T flour
1 1/2 C cream
12 ounces lump crab meat
8 scallions, thinly sliced
white pepper, cayenne pepper, hot sauce, and salt to taste

Instructions

  1. Remove the husks and silk from the corn and discard.
  2. Cut the kernels from the corn cobs and set aside. 
  3. Place the stripped cobs in an 8 quart pot and cover with the water. Add the bay leaves, salt, and bouillons. 
  4. Bring the pot to a boil, and boil for 30 minutes.
  5. Remove the cobs and bay leaves from the pot, and discard. Boil hard for another 10 minutes to reduce. 
  6. In a small sauce pan, melt the butter and add the flour and stir over low heat until creamy and golden. Add about a cup of the corn broth to the pan and whisk until thickened. Add the flour mixture to the broth and bring to a boil. 
  7. Add the corn and boil for about 5 to 10 minutes, to taste. 
  8. Add the cream, crab, scallions, pepper, cayenne, hot sauce, and salt and simmer for another two minutes. 
Amazing!

This recipe has been inspired by Around the World in 450 Recipes.

Feb 23, 2014

Beef and Sweet Potato Stir-Fry

Beef and Sweet Potato Stir-Fry Karen's Kitchen Stories

This beef and sweet potato stir-fry is really simple to make and easy to whip up on a week night. If you marinate the beef in the morning, you can create this dinner in less than 20 minutes. No rice required, and it's healthy! If you are into "clean eating," this recipe is perfect for you.

Beef and Sweet Potato Stir-Fry Karen's Kitchen Stories

It's Secret Recipe Club reveal day! Each month we are assigned a food blog from which to make a recipe. This month I was assigned Natural Noshing, a blog by Nora. Her blog is focused on gluten and sugar free recipes, as well as natural foods. Check her out. She is adorable.

Beef and Sweet Potato Stir-Fry Karen's Kitchen Stories

I chose this recipe because I love making stir fried meals, and the combination of flavors sounded so intriguing.

The verdict? Yum! Thanks so much Nora!

Beef and Sweet Potato Stir-Fry

Adapted from Natural Noshings, adapted from Clean Eating Magazine 

Ingredients

1/2 tsp sesame oil
1 T apple butter
Pinch of cinnamon
dash of ground cloves
1 T soy sauce 
1/2 tsp crushed red peppers
2 cloves garlic, minced
1 T grated fresh ginger
1 lb. flank steak, cut into 2 inch by 1/8 inch slices
1 C of 1 inch chunks of sweet potatoes
1 heaping cup of green beans
1 T peanut or grape seed oil  
1 C of thinly sliced sweet onions
1 C baby spinach

Instructions

  1. Mix the sesame oil, apple butter, cinnamon, cloves, soy sauce, red peppers, garlic, and ginger. 
  2. Toss the above ingredients with the beef, cover, and refrigerate to marinate.
  3. Bring about 2 1/2 cups of water to boil and add the sweet potato chunks. Boil for 5 to 7 minutes. 
  4. With a spider or slotted spoon, remove the potatoes from the pot. 
  5. Add the green beans and boil for about 4 minutes. Drain and add the beans to the potatoes.
  6. Heat a wok, and when it is ready, add the oil. 
  7. Add the beef and the onions and spread over the wok. Let cook for about a minute without disturbing. Begin stir frying and toss for another two minutes. 
  8. Add the rest of the vegetables. including the spinach and stir fry for 1 to 2 minutes, until the beef is cooked through. 
Enjoy!

Bran-Encrusted Levain Bread

Bran-Encrusted Levain Bread from Karen's Kitchen Stories

This bran-encrusted levain bread brings together the whole grain, but reconstructed. This is a hybrid leavened dough, with a combination of sourdough starter (levain) and a small amount of yeast in the final dough.

Feb 18, 2014

Chinese Cuban Fried Rice | Wok Wednesdays

Chinese Cuban Fried Rice

According to Grace Young, the author of Stir Frying to the Sky's Edge, there are many Chinese Cuban restaurants in New York City. In one restaurant she describes, the waiters all speak perfect Chinese, Spanish, and English. That is pretty cool.

Maybe these restaurants are the inspiration for the Korean Mexican fusion food trucks we have here in Los Angeles (well... probably not).

Chinese Cuban Fried Rice | Wok Wednesdays

This rice dish is very simple, only containing a few ingredients. The rice gets its flavor and color from dark soy sauce, which is not typical of Chinese fried rice. There was no mincing garlic or ginger, and no rice wine required, just a few ingredients to make an amazingly delicious rice dish.


Onions, bay shrimp, scallions, salt, oil, dark soy, and long grain rice made the day before are all you need.

Oh right. And bean sprouts. That's when I found out about the great bean sprout ban. Uh oh.

Not wanting to spend my Sunday hunting down bean sprouts, and not having enough time to grow my own, I decided to try pea sprouts that I found at a local organic market instead. They are crunchy like bean sprouts, and taste a lot like them. (P.S. I've since found out on the Interwebs that any sprouts can be problematic, so I don't understand why bean sprouts were singled out.) While they may not have produced the results that Grace had in mind, we loved the rice, and fought over the leftovers in this house (I won).

The biggest hassle to making this recipe, beside the sprouts, is that you have to make your rice a day in advance. Just do it. You will love this rice.

This recipe can be found on page 264 of Grace Young's Stir Frying to the Sky's Edge.

If you'd like to Wok along, check out the Wok Wednesday's blog page and Facebook page, both created and watched over by Matthew Lardie. It's a great group, and we are coached along by Grace Young Herself!
Chinese Cuban Fried Rice

Raspberry Fudge Sandwich Cookies

Raspberry Fudge Sandwich Cookies

You know how the top of a batch of brownies gets all crackly? The cookies for these raspberry fudge sandwich cookies do just that.

Feb 13, 2014

Barbecue Beef Sliders

Barbecue Beef Sliders

These barbecue beef sliders are so easy to make and the beef makes excellent leftovers.

The beef is braised for about three hours in barbecue sauce, shredded, and then piled onto slider sized buns (I used these rolls and they were excellent with this beef).  This recipe makes about 24 mini sandwiches.

Barbecue Beef Sliders

The beef can be made a day in advance and reheated for serving.

Barbecue Beef Sliders

Ingredients

1 T olive oil
2 medium onions, roughly chopped
1 28 ounce whole tomatoes
1 18 ounce bottle of barbecue sauce (I used Bulls Eye)
3 pound chuck roast, trimmed of excess fat
Pepper
24 slider buns

Instructions

  1. In a large dutch oven, heat the olive oil. Add the onions and saute about five minutes on medium.
  2. Add the tomatoes and break them up in the pot. Pour in the barbecue sauce and simmer on medium for 10 minutes. 
  3. Add the beef, cover, and simmer on low, stirring every once in awhile, for about 3 hours. 
  4. Remove the meat from the dutch oven and shred it into small pieces with two forks, discarding any extra fat. Cover with foil and set it aside.
  5. Bring the sauce to a boil and reduce it until thick, stirring regularly. 
  6. Once the sauce has thickened, add the beef back into the sauce and heat on low until the beef is thoroughly warmed. Add pepper to taste. 
  7. Serve on slider buns. 
One of my all-time favorite food blogs is Simply Recipes by Elise Bauer. Each post is simply that... a short narrative, a recipe, and usually one gorgeous photo of the finished dish. I am amazed at how regularly she posts new recipes and I've never been disappointed with any of the ones that I have tried. This recipe has been slightly adapted from Simply Recipes.

Feb 12, 2014

Pain au Levain (Sourdough) with Caramelized Onions

Pain au Levain (Sourdough) with Caramelized Onions

Pain au Levain is made with a sourdough starter rather than cultivated yeasts. It takes longer to make because the starter works more slowly, but the result is a much more flavorful bread.

Pain au Levain (Sourdough) with Caramelized Onions

One of my favorite foods is caramelized onions. I love them. Pissaladiere... French onion soup... on burgers...  caramelized onion jam... onion and goat cheese tarts... and this bread.

Pain au Levain (Sourdough) with Caramelized Onions

This flour is a combination of 2/3 bread flour and 1/3 whole wheat flour. The water to flour ratio is about 62% but likely increases with the addition of the caramelized onions.

The crust is thin and crisp, and the bread is slightly sweet from the onions. As my friend David suggested, the bread makes amazing grilled cheese sandwiches.  The aroma of the caramelized onions in the bread is wonderful.

Pain au Levain (Sourdough) with Caramelized Onions

Pain au Levain (Sourdough) with Caramelized Onions

Ingredients


Levain

227 g bread flour
227 g water
45 g sourdough starter

Caramelized Onions

1 large onion (I used a sweet onion)
1 T olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp sugar

Final dough

372 g water
454 g levain
457 g bread flour
228 g whole wheat
17 g salt
Caramelized onions

Instructions

  1. About 8 to 10 hours before mixing the dough, mix the levain ingredients and cover with plastic wrap. Let it sit at room temperature. 
  2. Coarsely chop the onion. Heat the olive oil in a nonstick skillet, add the onion, salt, pepper, and sugar. Saute the onions on medium low, stirring regularly, until lightly browned, but still very soft. Let cool. 
  3. In the bowl of a stand mixer, mix the levain and the water with a spoon to break up the levain. Add the flour and mix on low until the flour and water are mixed, about a minute. Cover with plastic wrap and let sit for 30 minutes. 
  4. Sprinkle the salt over the dough and mix on low with the dough hook for three minutes. Mix on the second speed for 3 more minutes, adding the onions during the last minute. 
  5. Place the dough in an oiled bowl or dough rising bucket and allow to rise for 2 1/4 hours, with two stretch and folds at 45 minute intervals. 
  6. Divide the dough in half and pre-shape it into boules. Cover with plastic wrap to rest for 15 minutes. 
  7. Flour two 9-inch bannetons, brotforms, or towel lined bowls. (I use a combination of wheat and rice flour to prevent sticking)
  8. Shape the dough into boules and place them into the baskets/bowls, cover with plastic wrap, and let rise for 2 hours. 
  9. Preheat the oven with a baking stone to 450 degrees F and prepare it for steam (see this post). 
  10. Bake the loaves for about 40 minutes, until they reach an interior temperature of about 200 to 205 degrees F. 
  11. Cool on a rack before slicing. 
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Feb 9, 2014

The Tanjeen Negroni

Tanjeen Negroni

This Tanjeen Negroni is different from the traditional Negroni, in that it substitutes the red vermouth with the juice of of a tangerine. For this cocktail, I substituted the juice of a tangelo.

Don't let the pretty color fool you into thinking that this is a girlie drink. While Campari is in the liqueur family, it is quite bitter, flavored by herbs, fruits, spices, and other botanicals. According to the Williams Sonoma Bar Guide, Campari is "considered an acquired taste." In Milan, where it was introduced, it is said that you must drink it three times before you enjoy it.


Tanjeen Negroni

This cocktail is, for those of us who like crisp and somewhat bitter aperitifs, amazing and refreshing.



The Tanjeen Negroni

Ingredients

2 ounces gin
1/2 ounce Campari
The juice of one tangelo or one tangerine
Thin slice of tangerine or a twist for garnish

Instructions

  1. Pour all of the ingredients into an ice filled glass or shaker and stir or shake for about a minute. 
  2. Strain into a chilled glass and garnish. 
Cheers!

This recipe is from The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks.The book is by Jeremy LeBlanc, lead bartender at Altitude Sky Lounge in the San Diego Gas Lamp. According to the book, the bar is listed by Conde Nast as one of the top ten roof top bars in the world. The cocktails in this book are one-of-a-kind, and the photographs are gorgeous. 

Disclosure: I received a copy of this book from the publisher without obligation. 

Feb 6, 2014

Tuscan Coffeecake

Tuscan coffeecake

This Tuscan coffeecake was developed by PJ Hamel (of King Arthur Flour fame) after visiting an Italian bakery in Vermont. As she describes it, it was "Italian-Italian, not American-Italian."


While this is called a coffeecake, it is actually a yeasted bread filled with fruit, nuts, and lightly enriched with a bit of sugar and butter.. but not too much. It is brushed with a vanilla sugar mixture prior to baking to give it a nice crunchy glaze. It's reminiscent of panettone, without all of the fuss.

Tuscan coffeecake

Only issue? How to evenly distribute the fruit throughout the loaf when shaping. I'll have to work on that.

Knowing that certain members of my family who shall remain nameless would probably not like the walnuts included in the original recipe, I substituted chopped dried apricots. I also substituted dried cherries for the dates called for in the original recipe. In addition, I added 1/8 tsp of Fiori de Sicilia, an Italian flavoring that combines the flavors and scents of vanilla and citrus.

Keep in mind that you will need to make the starter the night before making the bread. It can sit out on your counter for several hours to get bubbly and develop flavor. It's super easy so don't let the word "starter" stop you from trying this delicious bread.

This bread was chosen for the Avid Bakers Challenge for February. Each month, we are baking a recipe from the King Arthur Flour website. To see how other bakers fared, check out the Avid Bakers Challenge page. You'll find lots of delicious looking variations.

Tuscan Coffee Cake

Ingredients

Starter

1 cup / 4.25 ounces King Arthur Unbleached All-Purpose Flour or European-Style Flour (I used the European style)
1/2 cup cool water
1/16 teaspoon instant yeast


Final Dough

All of the starter
2/3 cup water
2 3/4 cups / 11.7 ounces King Arthur Unbleached All-Purpose Flour or European-Style Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/8 tsp Fiori de Sicilia, optional

Add Ins

1 cup dried apricots, chopped
3/4 cup golden raisins
3/4 cup dried cherries, soaked in hot water and then drained

Glaze

2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water

Instructions

  1. Mix the starter ingredients in a one quart bowl, cover with plastic wrap, and allow to sit overnight, until bubbly.
  2. Mix all of the dough ingredients in a stand mixer or bread machine until smooth, about 7 minutes. 
  3. Place the dough into an oiled bowl, cover with plastic wrap, and allow to rise for about an hour (if your kitchen is really cold, you should let it rise longer). If it doesn't completely double, that's okay. 
  4. Knead the fruit into the dough, and shape it into a ball. Place the ball into an oiled 9 inch cake pan and flatten it a bit, cover with plastic wrap, and allow it to rise for about 30 minutes. It should just crest over the top of the pan (the loaf will rise even more in the oven). 
  5. Preheat the oven to 350 degrees F.
  6. Mix the glaze ingredients and brush the top of the loaf with the mixture. 
  7. Bake for 35 to 45 minutes, until the top is golden and the interior of the loaf reaches 190 degrees F. 
  8. Allow it to cool in the pan for five minutes. Remove it from the pan and cool completely on a wire rack. 
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Feb 5, 2014

Sichuan Pork with Peppers and Peanuts | Wok Wednesdays

Sichuan pork with peppers and peanuts

The recipe for this Sichuan pork with peppers and peanuts is from Stir-Frying to the Sky's Edge by Grace Young, the James Beard award winning cookbook filled with amazing stir-fry dishes.

This pork stir-fry calls for ingredients that are fairly easy to find, and because I have been participating in Wok Wednesdays, I actually had all of the ingredients on hand, with the exception of the pork, bell peppers, and the peanuts. Yes, I have a jar of chili bean sauce. In fact, I've been so in love with making the dishes from this book that I've taken over a couple of shelves in our refrigerator with ingredients.

Sichuan Pork with Peppers and Peanuts | Wok Wednesdays

Even better, this dish is super easy to make on a weeknight.

This recipe consists of pork, red bell peppers, and peanuts flavored with lots of garlic, red onion, soy sauce, Shao Hsing rice wine, white pepper, chili bean sauce, and Chinkiang or balsamic vinegar. After the initial prep, it takes about five minutes to make.

Verdict? One of my favorites from the book. Totally dinner party worthy. How does Grace do it?

The recipe (although doubled in volume) can be found on the NPR website. Even better, get the book. It's full of all kinds of information about cooking with a wok. I'm totally hooked.

Chorizo Kale and Chicken Stuffed Poblanos

Chorizo Kale and Chicken Stuffed Poblanos

These decadent and cheesy chorizo, kale, and chicken stuffed poblanos are from a new cookbook, Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen, the author of the hugely popular blog, The Food in my Beard. The back cover of the book describes Dan as "the mad scientist of comfort food."

As the title hints, this book is about taking your favorite comfort foods and stuffing them into your other favorite comfort foods. He even has a recipe for Turduken in the book.. and it's stuffed with corn bread stuffing. See what I mean? 

Other recipes from the book that I want to try... pepperoni bread, chicken stuffed waffles, and sweet potato tamales, just to name a few. Oh yeah, and cheese stick Pot Stickers. Seriously.

At the end of this post, you will have an opportunity to win a copy of this fabulously fun and decadent book.

So about these stuffed poblanos...



This is a cross section of the rolled up chicken stuffed with cheese, kale, and chorizo and then stuffed into a poblano and then topped with more cheese. The kale makes them extra healthy, right? 

I used Mexican chorizo and seriously recommend that you do the same. Next time I make these, I will try to pound the chicken to be thinner to make it look more swirly (and I will be making these again). 

Serve these with Mexican rice and garnish with sour cream and avocado slices if you like. We loved these. 


Chorizo Kale and Chicken Stuffed Poblanos

I’ve (Dan Whalen) been cooking this recipe for a really long time and it never disappoints. It’s fairly straightforward and is easy enough to make on a weeknight, but tastes like something much more special. Feel free to use another type of cheese if you want to tone down the heat level. Choosing the right chorizo in my opinion is the most important part of this recipe. I usually like the ground uncooked Mexican stuff, but most of the authentic Portuguese cured/smoked kind are tasty, too. Some of the more Americanized brands are a little too smoky/sweet and come off “hammy” to me.

Makes: 6 to 8 servings
Heat: 5.3
Pig-Out Scale: 6.4

Filling
1 tablespoon (15 ml) olive oil
½ pound (225 g) ground chorizo
3 branches kale
8 ounces (225 g) pepper Jack cheese
8 ounces (225 g) queso blanco, crumbled

10 poblano peppers (number includes two extra in case of breakage)
4 boneless, skinless chicken breasts

Make the Filling: In a skillet over medium heat, with a little olive oil, cook the chorizo to brown it (whether it is already cooked or not). Remove the thick stems from the kale and rip the leafy parts into small pieces. Shred half the pepper Jack and combine with crumbled queso. Slice the other half of the pepper Jack into thin slices.

Prep the Poblanos: Broil the poblano peppers for a few minutes, turning and moving around constantly to slightly char parts of the skin and soften them up a bit. Using a paring knife, remove the stem from the peppers and shake out the seeds and insides.

Prep the Chicken: Slice the chicken the long way to make 2 thin cutlets out of each breast. You may want to also pound these out to thin them further.

Stuff It!: Top the cutlets with the chorizo, kale and cheese. Roll the cutlets up and stuff them into the poblano peppers. Try and match smaller peppers with smaller cutlets. Also, don’t worry if some rip! Practice makes perfect and we can hide those rips with cheese later.

Cook It: Preheat the oven 350˚F (180˚C, or gas mark 4). Bake the peppers for about 45 minutes, until fully cooked. Top with the slices of pepper Jack and broil until browned.

Recipe from Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals. by Dan Whalen (Page Street Publishing; August 2013) Posted with permission.

Disclosure: I received a copy of this book to participate in the Stuffed Blog Tour.

Feb 4, 2014

Marbled Rye Bread


I've made a version of this marbled rye bread before, while baking my way through Peter Reinhart's amazing book, The Bread Baker's Apprentice.

I used to think that marbled rye bread was made by using two different rye flours, one white, and one dark. I've since learned that both doughs are the same, with one having been darkened by an added dark colored ingredient. In his earlier version of this bread, Peter Reinhart suggested using caramel color, cocoa, or coffee to color the dark dough. I had used a liquid caramel color and some brown food coloring because I didn't believe adding cocoa or coffee would not add a detectable flavor.

Marbled Rye Bread

Serendipitously, Fine Cooking just published a newer version of this loaf by Peter Reinhart, and at the same time, the #TwelveLoaves group decided to bake bread containing chocolate. Time to try this bread again.... with the cocoa.

Marbled Rye Bread

Result? The cocoa did not add a discernible flavor to the bread. Mystery solved and fears abated.

The recipe calls for two to three tablespoons of unsweetened cocoa. I used black cocoa, and although I only used one tablespoon, I probably could have used less based on the look of these loaves.

Most commercial rye bread is flavored with caraway seeds, but you can leave this bread plain or add poppy seeds, orange zest, or other add-ins. I added dried minced onion and was really pleased with the results.

Regarding shaping these loaves, check out this video by Peter Reinhart. Such an awesome teacher.

Marbled Rye

Ingredients


For the Light Dough


8 ounces bread flour
4 ounces light rye flour
1 1/4 tsp kosher salt
1 tsp instant yeast
1 tsp caraway seeds, poppy seeds, dried onions, or other add-in (optional)
3/4 C plus 2 T water, adjusted as needed
1 1/2 T vegetable oil
1 T unsulfured mild molasses

For the Dark Dough


All of the above ingredients plus 2 to 3 T of cocoa and extra water as needed. 

Instructions

  1. In the bowl of a stand mixer, mix the ingredients of each dough with a large spoon or the paddle attachment until blended. Switch to the dough hook, and mix on medium for about 5 to 7 minutes, until smooth. Each dough should be tacky, but not sticky. 
  2. Form each dough into a ball and place each into an oiled bowl, cover with plastic wrap, and allow to rise until doubled in size, about 90 minutes.
  3. Spray two 8 1/2 inch by 4 1/2 inch loaf pans with spray oil and preheat the oven to 350 degrees F. 
  4. Cut both doughs into 4 equal pieces. 
  5. On a surface that has been lightly rubbed with oil, flatten two light and two dark pieces into 6 inch rectangles. 
  6. Layer the pieces, light on the bottom, then dark, then light, then dark. 
  7. Flatten the pieces together with a rolling pin to press together. 
  8. With your hands, roll the dough layers into a loaf and place in the pan. Repeat with the rest of the dough. 
  9. Allow the loaves to rise until nearly doubled and they have crested about an inch over the top of the pan, about 60 to 120 minutes. 
  10. Bake for about 40 to 45 minutes, rotating halfway through, until the loaves reach an internal temperature of 190 degrees F. 
  11. Place the pans on a wire rack for about 5 minutes. De-pan and cool completely. 

#TwelveLoaves February: 

Chocolate. We were good all January with our Keep it Simple theme, now it's time to get a little decadent. February #TwelveLoaves is all about Chocolate!

Choose a recipe featuring chocolate. (It could be a bread accented with chocolate chips, baked with cocoa powder, chocolate spreads, whatever you love!). Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc) have fun and let's have a delicious month of bread with chocolate.
Let's get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2014, and posted on your blog by February 28, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days.

I know... I'm probably an outlier for #TwelveLoaves this month with my marbled rye, even though it does contain chocolate. For a real chocolate fix, check out all of the other fabulous chocolate breads from our bakers. 
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