Chocolate Chip Oatmeal Bread

I have been sitting here staring at the screen for the past 20 minutes, wondering where to start. The last two months have been a total and complete blur, and today is the first day I haven’t had hit the ground running with a to-do list a mile long.

** deep breath **

In other breaking news, it’s also the first day without any rain in the forecast. We’ve certainly had our share of water-logged days lately – in the month of May alone we had over 18 inches of rain, and so far this month, we’ve had over 6 inches. That’s a lot of days with soggy dogs and paw-print covered floors……

Side note: Alexander could have used his new canoe in the street the other day, as there was so much water in such a short amount of time – it was a real-time lesson for them at how quickly people and cars can get swept away in rushing water…

Edit: It is now pouring….. and has been for quite some time, apparently – judging from the amount of water pooled in the front of the house…..

Today will be a good day to stay inside and bake. Like I ever need a reason to do that…..

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Chocolate Chip Oatmeal Bread – adapted from Bake or Break

I made a cinnamon/cocoa powder/brown sugar filling and topping for the bread – even though the original recipe didn’t call for it. I guess my creativity was in high gear that day….

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup semisweet chocolate chips
  • 1  1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup butter, melted (I think next time I’ll use oil – to see if it lightens the texture a bit)

    Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray.

    In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, and cinnamon. Stir in chocolate chips.

    In a separate bowl, beat together the buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy.

    Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.

Chocolate Banana Bread

It’s a total cliche to eat chocolate for breakfast on this day, and yes, I am a victim of it.

Totally.

I mean seriously, do I ever need an excuse to eat chocolate? I will tell you though, that I eschewed the standard dinner menu of steak, lobster and chocolate souffle-lava cake-something-or-other that is so popular for this special day.

I’ve been told/and heard through various sources that dinner reservations are oh-so-popular today too, and let’s just say that those were never even in the cards. Ever.

Tonight, we are having The Homesick Texan’s Pollo Asado, and for dessert, Tiramisu. Once again, I am crossing cultures and mixing cuisines.

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Because I can.

Oh, about this banana bread? Decadent and delectable.

And those words, my friends, ARE total cliches :)

Chocolate Banana Bread – adapted from Dorie Greenspan

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
1/2 cup chocolate chips

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with nonstick baking spray and set aside.

Sift together the flour, cocoa, baking powder, and baking soda.

In a large bowl, beat together the oil, sugars, eggs, bananas, and buttermilk. Add the flour mixture and the chocolate chips, mixing only until they are incorporated. Scrape the batter into the pan.

Bake for 50-60 minutes, or until a tester from the center comes almost clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

 

Chocolate Chunk Oatmeal Cookie Bread

I was very much on the fence about posting this bread.

Why, inquiring minds want to know? Well, the simple fact is that although I liked it, I didn’t love it. I mean, I love the idea of it, not the actually reality of it.

By now there’s a good chance you might be thinking that I bumped my head recently, (and actually, I did – three times I knocked my head into a low-hanging oak tree branch over the past weekend) as anything that contains chocolate is generally considered a keeper to me.

But this……. this was not all I hoped it would be. Sure, it has all the components of oatmeal chocolate chip cookies – but it just didn’t hold together as well as it should have. The texture was extremely dry and crumbly, even though I followed the directions exactly and allowed it to cool completely before slicing.

I might have to remake this, using oil instead of butter to see if that alleviates the problem. Or, increasing the amount of butter.

When in doubt, add more butter :)
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Chocolate Chunk Oatmeal Cookie Bread – adapted from Cookies on Friday

1 3/4 cup flour
1 cup oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 cup of butter, softened
1/3 cup brown sugar
1 egg
1 tbs. vanilla
1 cup buttermilk
3/4 cup chocolate chunks
coarse sugar for topping
Preheat oven to 375 degrees. Spray a 9”x5”loaf pan with cooking spray.
 In a medium bowl, combine the flour, oats, baking soda, and cinnamon.. In a large mixer bowl, beat butter until creamy then add the brown sugar. Beat on high speed until fluffy. Add in egg and mix until fully combined, then add in vanilla and stir to combine.
With the mixer on low, add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Mix on low speed until completely incorporated. Fold in chocolate chunks.
Pour batter into the buttered pan and sprinkle with coarse sugar (if desired). Place the loaf pan on a baking sheet. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes in the pan before removing to a wire rack to cool.

Chocolate Chip Banana Bread

Ahhhh…….banana bread.

Made even better by the addition of chocolate.

But then again, isn’t everything better with the addition of chocolate?

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Just sayin’….

Chocolate Chip Banana Bread – adapted from Capitol Baker

3/4 cup sugar
3 large bananas, mashed
3/4 cup vegetable oil
2 tsp vanilla extract
2 eggs
1 cup white flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips
Heat the oven to 325 degrees F.  Grease a 9″ loaf pan.

In a large bowl mix together the sugar, bananas, oil, vanilla and eggs.  In a separate bowl, whisk together the flours, baking soda, baking powder and cinnamon. Pour the batter into the pan.

Bake for 60-70 minutes.  Let cool for 10 minutes then loosen the sides of the loaf from the pan and remove.  Let cool completely on wire rack before slicing.

Chocolate Chocolate Chip Banana Bread

** Breaking news…… I have discovered banana bread nirvana… 

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Do not, I repeat, do not let the humble appearance of this fool you. It is pure chocolate/banana evil disguised as a simple snack or breakfast cake.

Chocolate lovers only need apply.

Chocolate Chocolate Chip Banana Bread – adapted from savory sweet life

1 stick unsalted butter, softened
½ cup sugar
1 egg
2 bananas, mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tbs. unsweetened cocoa powder
½ cup of sour cream
1 cup mini or regular chocolate chips

Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray and set aside
In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
In a separate bowl, whisk together the flour, baking soda and cocoa powder, then add to the banana mixture
Mix gently until blended, then stir in the chocolate chips.
Pour batter into the pan and bake for 45-55 minutes, or until a tester comes clean from the center. Remove from heat and allow bread to rest in the loaf pan for 10 minutes. Turn out onto a wire rack to cool completely.

Pumpkin Chocolate Chip Bread

Although the fall season is nothing but a distant memory right now, pumpkin bread is something I can and will eat all year long.

And when you add chocolate to the mix, well, any and all semblance of self control goes right out the window….

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This, by far, was one of the best pumpkin breads I’ve ever made. Of course, it’s adapted from the boys of Baked, so would you expect anything less?

Me either.

Pumpkin Chocolate Chip Loaf – adapted from Baked

  • 3 1/4 cups flour
  • 2 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp baking soda
  • 1 3/4 cups pumpkin puree
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
    2/3 cup buttermilk
  • 1 1/2 cups chocolate chips (I used mini chips)

Preheat the oven to 350 degrees. Spray two 9×5 loaf pans with nonstick spray and set aside.

In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger and baking soda. In another large bowl, whisk together the pumpkin, oil, sugar, eggs, vanilla and buttermilk until well blended. Fold the flour mixture into the pumpkin mixture just until combined, then fold in the chocolate chips. Divide the mixture between the pans and smooth the tops. Bake for approximately one hour, or until a tester comes clean from the middle. Allow to cool before removing from the pans. Wrap well in plastic wrap, and freeze for longer storage.

Chocolate Espresso Loaf

So the other night, Sabrina and I had this contrivance.

Well, more of a grandiose idea, I suppose.

Or a hare-brained scheme.

You get the picture.

In a moment of lunacy, we (read: I) thought it would be fun to take IQ tests. Which, in itself, is comical to begin with. Especially for me. We sat, side by side on my bed, going through the questions. Of course, it took me three times as long as her, because WHO knew that the test was 90% math?

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Suffice to say, it clearly illustrated the difference in our thinking/problem solving skills.

Which, if you think about it, is a nice way of saying she’s a whole lot smarter than I am ;)

One year ago: Baked Doughnuts

Chocolate Espresso Loaf – adapted from Serious Eats

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tbs. instant espresso powder
2 tsp baking powder
2 eggs
1 cup (7 ounces) sugar
1/2 cup vegetable oil
1 cup Greek yogurt
1/2 tsp vanilla extract
1/2 cup chocolate chips, for the top of the loaf

Grease an 8- by 4-inch loaf pan with oil and lightly dust with flour, knocking out any excess. Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, whisk together flour, cocoa powder, espresso powder, and baking powder; set aside.

In a large bowl, whisk together eggs and sugar until smooth. Add oil, yogurt, and vanilla extract and whisk until combined. Add dry ingredients to bowl and whisk until just combined.

Pour batter into prepared pan and smooth top. Sprinkle chocolate chips over top of cake. Bake until top is dry and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 15 minutes then turn out onto a wire rack to finish cooling.