baking » Living Lou

Chocolate Chip Monkey Bread

I have mentioned my goals for 2013 before, and one of those is to use my bread machine more often. It makes baking bread so easy. Over the past couple of years I’ve seen recipes all over the internet for monkey bread and pull apart bread, filled with all types of seasonings; cinnamon and sugar, Parmesan and garlic, the list goes on and on. I first made this Chocolate Chip Monkey Bread last year and have continued to make it pretty consistently since then, but like a lot of favourite recipes, I never thought to share it on here. The dough for Chocolate Chip Monkey Bread is made in the bread machine, but it is rolled out by hand and baked in the oven. I’m sure it could also be made by hand, or with a stand mixer and a dough hook, but I’ve never tried myself.

Chocolate Chip Monkey Bread
Recipe by Lou

Ingredients

1/2 cup milk
1/4 cup water
3 tbsp butter, melted
1 tsp vanilla extract
3 cups all purpose flour
1/4 cup granulate sugar
1 1/2 tsp yeast
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp instant coffee or espresso
3/4 cup chocolate chips

For Glaze

6 tbsp melted butter
1 cup brown sugar
2 tsp cinnamon

Directions

In the bowl of a bread machine, layer ingredients as per directions. For my bread machine, liquids go first followed by dry ingredients. Set on dough setting.

Meanwhile, melt butter and combine brown sugar and cinnamon in a large bowl.

Once dough is done. Roll out into a rectangle, roughly 15″ by 12″. Add the chocolate chips on top of the dough and and fold it over as if you were folding a shirt or a sweater.

Next, knead it a few times. Allow the dough to rest for 5 minutes. Roll out again into a rectangle and using a pairing knife, cut into pieces.

Grease a bundt pan or a small cake pan with a neutral oil or butter.

Next, roll the pieces of dough into balls. Dip the balls in melted butter and roll in brown sugar and cinnamon. Pack into pan. Repeat with remaining dough.

Bake at 350 for 45-50 minutes.

If you have a little time this week, this bread is a huge crowd pleaser!

- Lou

Chocolate Peppermint Cookies

I have so much baking to do over the next few days. I have to get my Holiday cookies out to friends and neighbors and guess what, I only have one type of dough in the freezer right now and it’s these Chocolate Peppermint Cookies. Much of this weekend is going to be devoted to baking…even though I haven’t finished my Christmas shopping yet. Woops. I’m kind of behind, jut a little. I’ve been off school for almost two weeks now, but last week was spent with 14 hour days helping shoot a movie on the Toronto Island, so as you can imagine, barely any baking, or shopping got done.

The Holidays are just a really busy time, I planned on getting so many recipes and photos done, but I’ve found myself seriously falling behind. But that’s OK. There are friends to see, shopping to do, movies to watch, books to read, the list goes on and on.

And then there’s this little thing called writer’s block. Perhaps it’s more of a mental burnout after an absolutely exhausting semester at school. Maybe it’s frustration with things and people that I can’t change. Maybe it’s a last minute rush to meet my goals for 2012, but whatever it is, inspiration, stories…words are not easy to come by.

These Chocolate Peppermint Cookies are kind of like the amazing thin mint girl guide cookies, except they’re not quite as crunchy. I’ve always loved the combination of chocolate and mint or chocolate and peppermint so those two in a cookie form is just divine. What I love about these cookies is that they’re not too sweet but you get a nice sweetness from the white chocolate on top.

Chocolate Peppermint Cookies (makes about 4 dozen)

Ingredients

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter
2/3 cup sugar
2 eggs
1 tsp vanilla extract
1 cup white chocolate chips, melted for drizzling
Crushed candy canes, optional

Directions

Begin by sifting together the flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, one at a time, beating well after each addition.

Next, slowly beat in the dry ingredients.

Shape dough into two disks and cover in plastic wrap. Freeze for one hour.

Preheat oven to 325 and line two baking sheets with parchment paper.

Roll out dough to 1/8 of an inch thick on a well floured surface. Using a small, round cookie cutter (I couldn’t find mine, so I used a shot glass!) cut the dough into round cookies. Place on the baking sheet.

Bake for 9-11 minutes, cookies should feel dry to the touch.

Allow them to cook before drizzling with melted chocolate. I found using a squeeze bottle, like the ones made by Wilton worked really well for decorating these cookies. If you are sprinkling with crushed candy canes, be sure to sprinkle before the chocolate has dried!

Hope your Christmas preparations are going well, these cookies will be perfect for Santa.

- Lou

Chocolate Ginger Molasses Cookies

It’s December which means three things; cookies, holidays and unfortunately, exams. This is how it works, I bake (and devour) an insane amount of cookies during exams – these Chocolate Ginger Molasses Cookies are a result of those stress induced baking sessions. Then the holidays come and I’m all cookie-d out, but I power through and bake (and eat) more cookies. Then, January hits and I don’t want to see a cookie for two months – which is helpful for my annual “time to get healthy” New Year’s resolution.

Back in October (2 months ago already – wow!) I hinted at some holiday recipes on Instagram and well, I can finally share them with you. I created three recipes for a favourite online magazine of mine, Sweet Lemon Magazine. You can find the recipes for Cozy Hot Cocoa, Flourless Chocolate Cake and Apple Cranberry Bundles in my feature A Girls Night In For the Holidays on pages 122-124.

And here’s a little behind-the-scenes from my shoot for Sweet Lemon! That’s me on the left, Sophie (who was really wanting some Cozy Hot Cocoa) and my lovely mother. Also, I’ll be blogging for Sweet Lemon as a resident foodie over on their Zesty Digest Blog – check me out!

Back to the Chocolate Ginger Molasses Cookies, they were a pre-exam creation. They are a take off of my favourite Ginger Molasses Cookies and my favourite cookbook, The Flavor Bible, says ginger and chocolate go together really well. Like Audrey Hepburn and Gregory Peck in Roman Holiday, so I knew I had to try out this combination. What I love about these cookies is that first you taste the chocolate and then there is a hint of ginger and molasses, which becomes even more flavorful and is the perfect aftertaste. If there is one cookie to make this holiday season, it’s definitely these Chocolate Ginger Molasses Cookies.

Chocolate Ginger Molasses Cookies (makes around 40)
Recipe by Lou

Ingredients

2 cups all-purpose flour
2 tbsp cocoa powder
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 scant teaspoon salt
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar + 3 tbsp for rolling dough
1 egg
1/4 cup molasses
1 tsp vanilla
1 cup chocolate chips

Directions

Preheat oven to 325.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt.

In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugars together until light and fluffy, about 2-4 minutes. Add egg, molasses and vanilla. Beat until combined.

In two additions, beat in the flour mixture. Finally, stir in chocolate chips.

Roll dough into 1 1/2 inch balls and coat in sugar. Refrigerate for 15 minutes before baking.

Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.

Let me know if you try the recipe.

- Lou

Pumpkin Spiced Granola

I’ve had this Pumpkin Spiced Granola up my sleeve for a while, but I wasn’t quite sure what to write about it. It hit me yesterday; I finally figured out exactly why I love this granola. Apart from being utterly delicious, the real reason why I love it is because I can eat it in my car.

Yesterday I tweeted* that I eat more meals in my car than anywhere else. I’m here to tell you that that is a fact. I tend to eat my lunch on the way to class from my internship or from class heading to my internship. However today, I ate breakfast, lunch and dinner in my car – while driving. And this granola was part of all of those meals. It’s an easy thing to munch on while driving, every time I stop at a red light, I can grab a handful of granola. Plus it packs a nutritious punch – lots of nuts and seeds in there for that protein which is pretty important when constantly on the go. While this granola isn’t enough for lunch itself, it’s a good start. I like to pack a bunch of things in my lunchbox – I’ll show you all soon!

*Can’t believe I just said “tweeted”. All my friends know I can’t stand the word “tweet”. No.

Pumpkin Spiced Granola
Recipe by Lou

Ingredients

3 cups toasted oats (toast for 15 minutes at 375 degrees)
1 cup chopped almonds
1 cup unsweetened, shredded coconut
1/2 cup pumpkin seeds
1 cup chopped walnuts
1/2 cup dried cranberries, roughly chopped
1/2 cup pumpkin puree
1 tsp Vanilla
1/4 cup canola oil
1/4 cup maple syrup
1/4 cup honey
1 tbsp cinnamon
2 tsp pumpkin pie spice

Directions

Preheat oven to 250.

In a large bowl, combine toasted oats, almonds, coconut, pumpkin seeds, walnuts and cranberries.

In a small saucepan, bring pumpkin puree, vanilla, canola oil, maple syrup, honey and spices to a boil.

Remove from heat and stir into dry ingredients. Stir in toasted oats.

Grease a baking sheet with cooking spray and press the granola mixture into pan.

Bake for 30 minutes at 250, then turn the heat down to 200 and cook for another 2 hours.

Remove from oven and allow to cool before breaking up and storing in an airtight container.

Please tell me I’m not the only one who eats meals in the car? If you’re like me, definitely pack this Pumpkin Spiced Granola along for the drive.

- Lou

Pumpkin Banana Bread

Hi Fall! While I don’t really enjoy your cooler temperatures, I do love all the pumpkins, sweet potatoes, soups and stews you bring. Your spices – cinnamon, cloves and allspice and I am in love with your cozy sweaters and jackets.

In Toronto, it seems as though the temperature has dropped 10 degrees within the past week. A little too much too soon if you ask me. We already have to withstand a gazillion months of winter, we shouldn’t have October weather in September. Last year I didn’t get around to making as many pumpkin/fall themed things as I wanted to, so this year I’m planning to do a lot of fall baking and cooking. What kinds of things are you all looking for this time of year?

To celebrate the beginning of fall I’m sharing a new recipe for Pumpkin Banana Bread – it makes use of seasonal pumpkin and those leftover bananas you have sitting on the counter right now. As I mentioned, I love fall spices so I really upped the flavor on this bread.

Pumpkin Banana Bread
Recipe by Lou

Ingredients
1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground cloves
3 tbsp butter, softened
3/4 cup brown sugar
2 ripe bananas, mashed
1 1/2 cups pumpkin puree
2 eggs
1 tsp vanilla

Directions

Preheat oven to 325. Butter the sides of a 9×5 inch bread pan.

Meanwhile, whisk dry ingredients in a large bowl.

In the bowl of a stand mixer or using an electric mixer cream butter and sugar together. Beat in eggs, mashed bananas, pumpkin and vanilla.

On the lowest setting, mix dry ingredients into wet ingredients. Be careful not to over mix.

Pour batter into pan and smooth top.

Bake for 50-60 minutes.

I hope you’re as excited for Fall as I am, enjoy the season with this lovely Pumpkin Banana Bread.

- Lou