Chocolate Twist Bread

This really isn’t the bread making time of year but since I am a teacher and off in the summers, I make bread. This is my version of a chocolate twist bread. I haven’t quite perfected the shape yet but the taste is a-maz-ing! I have filled the bread with chocolate, almonds and cinnamon. The almonds are completely optional. My son is not allergic to almonds, just peanuts so when I can source peanut free almonds, I like baking with them. If you don’t bake with any nuts, then add more chocolate. Yes, more chocolate! Nothing wrong with that! You can also jazz it up with different flavours like orange, coconut, cardamon, cherries, etc.

Chocolate Twist Bread

In a small bowl, mix together and let the yeast activate:

  • 1/2 cup lukewarm water
  • 2 and 1/2 tsp yeast

In a small saucepan, combine and warm until the butter is just melted:

  • 1 and 1/2 cups milk
  • 1/2 cup plain yogurt (equal to 2 eggs)
  • 1/2 cup butter
  • 1 and 1/2 tsp salt
  • 1/2 cup sugar

After the yeast is activated and the milk mixture is at room temperature, combine in a stand mixer and add in flour, starting with 3 cups first:

  • 5 1/2 to 6 cups all purpose flour

Once you have added in and mixed the 3 cups, slowly add in the remaining flour until a soft and slightly sticky dough is formed. When it is throughly kneaded, dust with flour and let raise for 1 hour or until double in size.

After the first raise, roll out until 15 by 15 inch square. Cut in half so you have two 15 by 7.5 inch pieces to fill, cut and roll separately.

In food processor, combine and pulse until a few chunks remain:

  • 3/4 cup chopped semi-sweet chocolate
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 3/4 cup almonds (optional)

Divide filling between the two pieces of rolled out dough and then roll up each separately. Cut each roll down the middle and twist the 2 pieces together. Some of the filling will fall out but you can just sprinkle it on top after you get it on the pan. I recommend rolling and twisting on the parchment paper you will bake on to make the transfer easier. You will end up with 2 double twisted loaves.

Let raise for another 30 minutes until proofed. At this point, it will look like this:

Brush with cream before baking. Bake at 350 degrees F for approximately 45 minutes on a large parchment lined cookie sheet.

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Biscotti

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Biscotti seems more of a holiday type cookie to make and not a summer treat, but I wanted to make these because I was watching my favourite British baking reality cooking show and they were making biscotti. I made these with pecans and chocolate chips with a hint of cinnamon but really the possibilities are endless. If you want to make these nut free, omit the pecans and replace them with coconut or dried fruit or simply leave them out. You can change these up by keeping the base the same and changing the flavour combinations.

Chocolate Pecan Biscotti

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 3/4 cup sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)

In a separate bowl, sift together:

  • 2 and 1/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Add the dry ingredients into the butter mixture and combine until it looks like cookie dough. Then add in until just mixed:

  • 3/4 cup chopped pecans (dried fruit or coconut can be used instead to make nut free)
  • 2/3 cup semi-sweet chocolate chips

Form into a long oval, partly flattened log, approximately 14 inches long and 3 inches wide. Bake at 350 degrees F on a parchment lined cookie sheet for approximately 35-40 minutes until lightly golden brown.

Cool for 30 minutes. Using a cutting board and sharp serated knife, cut the log into diagonal 1/2  to 3/4 inch pieces. Place on the parchment lined cookie sheet and bake again for approximately 15 minutes at 350 degrees F until lightly golden brown and crisp. Cool. Makes approximately 15.

 

 

 

 

Chocolate Whoopie Pies

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Everyone loves a whoopie pie! They are easy to make and are great to take on camping trips as you just wrap them up individually in plastic wrap and freeze. Very portable treats! Traditionally these have egg whites in the frosting, but you can use your own eggless vanilla frosting or use my recipe below.

 

Chocolate Whoopie Pies

Cream together:

  • 1/2 cup butter softened
  • 1/2 cup shortening

then add:

  • 1 and 1/2 cup sugar

Once fluffy add in:

  • 2 tsp vanilla
  • 1 cup plain unsweetened yogurt (equivalent to 4 eggs)

Mix well. In a separate bowl combine the dry ingredients:

  • 4 cup flour
  • 3/4 cup cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 and 1/2 tsp salt

Alternate adding the dry ingredients with the milk into the batter while mixing:

  • 1 and half cup milk

Mix well. Scoop tablespoon fulls on a parchment lined baking sheet for large whoopie pies. Bake 350 degrees F for approximately 12 minutes. If you want smaller ones, reduce the cooking time and use teaspoonfuls.

Makes 18-20 large pies.

 

Filling:

  • Mix until fluffy:
  • 1/3 cup shortening
  • 1/3 cup butter
  • 500 g pkg icing sugar (1 lb)
  • 1 tsp vanilla
  • approx 1/4 cup milk
  • pinch salt

Rich Chocolate Ice Cream

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This is a rich and delicious eggless chocolate ice cream recipe. Perfect for a hot summer’s day!

Rich Chocolate Ice Cream

In a heavy saucepan, combine:

  • 500 ml heavy cream (35 percent)
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • pinch salt

Heat and whisk until just simmering over medium heat. All the cocoa should be incorporated.

Remove from heat and add:

  • 2 cups semi-sweet chocolate chips

Whisk until smooth, then add:

  • 2 and 1/2 cups milk
  • 1 tsp vanilla

Whisk altogether and refrigerate until cold. Use as instructed in your ice cream maker. Makes approximately 2 L.

 

Chocolate Cake Doughnuts

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I am not much for messing with deep frying but my husband loves doughnuts and every once and a while I feel guilty that my son can’t go to Tim Horton’s and have a doughnut so I make some. This is another doughnut recipe, this time a cake doughnut recipe. My other doughnut recipe is a yeast one and is found here:

https://myegglessworld.wordpress.com/2013/04/11/23/

This makes a crispy on the outside but soft on the inside yummy doughnut.

Chocolate Cake Doughnuts

Sift together the dry ingredients:

  • 3 cups flour
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg

Then add the wet ingredients:

  • 3/4 cup milk mixed with 1 tsp vinegar
  • 1/2 cup plain yogurt
  • 1/3 cup canola oil
  • 2 tsp vanilla extract

Mix together and knead by hand or use a dough hook attachment on a stand mixer. Knead lightly until a soft but smooth dough is formed into a ball. Wrap in plastic wrap and chill for about 1 hour.

Roll out until approximately 1/2 inch thick and cut out using a doughnut cutter or a glass and a small round lid for the center. Try to keep them as smooth as possible or else when frying they will become misshapen.

Fry them in about 2 inches of hot fat, I used lard. I don’t mess around with thermometers, I just wait until a wooden spoon end bubbles when placed in the fat and then test a doughnut hole. It will only take 1 minute each side to fry the donuts if the temperature is right, for a total of 2 minutes. (The temperature should be somewhere between 365 and 375 degrees.)

Makes 18-20 doughnuts. Don’t forget to fry the doughnut holes!

Glaze:

  • 1 and 1/2 cups icing sugar
  • 3 tablespoons milk

Whisk together the glaze and dip the doughnuts in while still warm.

Banana Chocolate Marble Cake

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Bananas are great to work with when baking eggless as they help whatever you are making to stay together and not crumble. This cake is a hit and stays nice and moist.

Banana Chocolate Marble cake

Cream together:

  • 1/4 cup softened butter
  • 1 and 1/4 cup brown sugar

Add:

  • 1/4 cup plain unsweetened yogurt or egg replacer equal to 1 egg
  • 1/2 cup milk mixed with 1 tsp vinegar
  • 1 tsp vanilla
  • 3 mashed ripened bananas

Mix well and add dry ingredients:

  • 2 and 1/4 cup flour
  • 1 tsp baking soda
  • pinch salt

Mix until just incorporated.

Melt:

3/4 cup semisweet choc chips. Add to batter and gently swirl with a knife.

Bake 350 degrees F for approximately 45 mins. I used a tube pan.

Whipped Chocolate Ganache

Bring 1 cup heavy cream almost to a boil and pour over 9 ounces of semi-sweet chocolate. Mix well with a whisk. Let cool in refrigerator.  When cold, whip with a mixer and spread over the cake.

Mocha Cupcakes

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I have adapted my standard eggless chocolate cake recipe to make these mocha cupcakes. The coffee flavor definitely comes through without being overpowering. I used about 7/8th of a cup of cocoa in the recipe but I think a full cup would give it an ever darker chocolate taste without affecting the recipe any.

Mocha Cupcakes

Sift together:

  • 3 cups flour
  • 2 cups sugar 
  • 7/8th cup cocoa
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Make a well and add all of the wet ingredients:

  • 3/4 cup vegetable or canola oil
  • 2 tsp vanilla
  • 2 tsp vinegar
  • 1 cup milk
  • 1 cup prepared coffee

Using a mixer, blend well. Fill muffin cups two thirds full. Bake 350 degrees F for approximately 20 minutes. Makes 18.

Mocha Frosting:

  • 2 and 1/2 cups icing sugar
  • 3 tbsp cocoa
  • 1 cup softened butter
  • 1 tsp vanilla
  • 2 tbsp prepared coffee

Using a mixer, blend the ingredients until light and fluffy.