Chocolate Bread With Sergeant Terry Jeffords from Brooklyn Nine Nine!

I posted this 3 years ago but wanted to revive it because Terry Crews from Brooklyn Nine Nine bakes a yeasted chocolate coffee cake with Martha Stewart. The video is charming and the bread is delicious!

When I saw this yeasted chocolate coffee cake on the Martha Stewart website, I about fell out of my chair.  Yeasted bread?  Yum.  Chocolate?  Yum.  Cinnamon as well?  Woo hoo!  Another great plus about this recipe is that there is a video of Martha Stewart making the bread with former NFL linebacker Terry Crews.  He is the kind of person who appreciates a recipe that has lots of butter, sugar and chocolate.  Great guy.

Warning:  I cannot stop eating this bread.  I baked it yesterday and the loaf is almost finished!  

Warning Number Two:  Do not cut into this loaf until it is completely cool.  The whole thing will collapse if you do.  I may have discovered this on my own.  After all, you know that I really have no self-restraint.

Dough
2 1/4 teaspoons active dry yeast
1/4 cup plus a pinch of granulated sugar
3/4 cup warm milk, about 110° F (43° C)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour
1 stick salted butter, room temperature

In a large bowl of a stand mixer, sprinkle the yeast and a pinch of granulated sugar over the warm milk. Let stand for 5 minutes, or until foamy.

In a small bowl, whisk together the remaining sugar, the whole egg, and the egg yolk. Stir into the yeast mixture. Add the flour and salt and mix until combined. Switch to the dough hook attachment. Add the salted butter and mix until the dough is soft and sticky, about 10 minutes.

Place the dough onto a lightly floured work surface and knead until smooth. Place the dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Filling
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Butter a 9- or 10-inch loaf pan and place some parchment paper inside (see photo).  

In a small bowl, mix together the chocolate, brown sugar, and a cinnamon. Using a pastry blender, cut in the butter until the mixture is uniform. Reserve 1/2 cup for later use.

Punch down the dough. On a lightly floured surface, roll out the dough until it is an 18-inch square. Brush the egg wash around the edge of the dough to make a 1-inch border. Spread the chocolate mixture (except for the 1/2 cup that you put aside) evenly throughout the dough, leaving the 1-inch border intact. Starting at one end, roll the dough tightly like a jelly roll. Pinch the edges closed. Fold the dough in half into a U-shape.  Then, twist this U 2-3 times to make it look kind of like a braid (see photo). Place the dough into the loaf pan. Brush the top of the dough with egg wash and sprinkle the remaining 1/2 cup of filling over the top of the dough. Cover the dough with plastic wrap and allow the dough to double in size, 20-30 minutes.

Preheat the oven to 350 degrees F.

Bake the loaf for 55 minutes, or until the top is deeply golden.  Using the parchment paper to help you take out the loaf, transfer the loaf to a cooling rack and allow to cool completely.  Do not cut until the loaf has cooled considerably!

Blueberry Banana Blintz Muffins

I will admit it - I am kind of obsessed with blueberry muffins.  We had a pretty chilly weekend here in Colorado Springs (14° F) and these seemed like the perfect way to warm us up.

I made a few changes to Ina Garten's Blueberry Coffee Cake Muffin recipe in an effort to lighten it and to make things different from the usual blueberry muffin.  The cottage cheese and blueberries together reminded me of blintzes, and the banana adds a yummy sweetness that balances the cottage cheese flavor.

8 Tablespoons (1 stick) unsalted butter at room temperature

1 cup granulated sugar

1 ripe banana, peeled

3 large eggs at room temperature

1 ½ teaspoons pure vanilla extract

1 cup (about 8 oz) small curd cottage cheese

¼ cup milk

2 ½ cups unbleached flour (all-purpose is fine)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt (kosher or regular is fine)

1 pint frozen blueberries (fresh is fine, but this is not the season for that)

Preheat the oven to 350°F/180°C.  Place cupcake liners in muffin pans.

With an electric mixer, cream the butter and sugar until light and fluffy (about 5 minutes).
Add the eggs 1 at a time on low speed.  Add the banana, vanilla, cottage cheese, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.
With the mixer on low speed, add the flour mixture to the batter and beat until almost completely mixed.
Gently fold in the blueberries with a rubber spatula.  (I actually just threw in the blueberries and let the
paddle keep going a few rotations.  This made the batter streaked with blue and purple juices,
which I thought looked kind of cool.  But if you don't like the batter to look "tainted," then make sure
you use the spatula to mix those berries).    

Spoon the batter into the prepared muffin pans, filling each cup almost all the way.
Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
These muffins taste best when eaten shortly after coming out of the oven, as the cheese is still soft.
If you want to eat them later on, you may want to reheat them a little bit first.    

Brunch Time - Crepes and Sausages

Sunday brunch at this house usually consists of some kind of sausage, some form of pancake or crepe, and whatever fresh fruit we can scrape up.  I am amazed at the presence of wonderful blueberries, raspberries and strawberries available at the market this time of year.  I suppose our proximity to Mexico and South America has its advantages.  Even though it feels strange to eat strawberries and raspberries in December, we aren't going to complain!  (Yes, yes...we try to eat locally grown produce, but sometimes we have to indulge, don't we?)

Crepes:

• 2/3 cup(s) all-purpose flour
• 2 large eggs
• 1/2 teaspoon(s) sugar
• 3/4 cup(s) nonfat milk
• 1 tablespoon(s) corn or canola oil
• A little additional oil for greasing the skillet

Directions

1. Combine the flour, eggs, sugar, and 1/4 cup of the milk in a bowl, and mix with a whisk until smooth. (The mixture will be fairly thick.) Add the remaining milk and the tablespoon of oil, and mix until smooth.
2. Lightly grease the bottom of an 8- or 9-inch nonstick skillet with a little oil or butter, and heat the pan over medium to high heat. When it is hot, add about 3 tablespoons of the crêpes batter, and quickly tilt and move the skillet so the batter coats the entire bottom of the pan. (Move quickly, or the batter will set before the bottom of the skillet is coated, and the crêpes will be thicker than desired.)
3. Cook for about 45 seconds on one side, and then turn and cook for about 20 seconds on the other side. As you make the crêpes, stack them on a plate, first-browned side down, so that when they are filled and folded this nicer side will be visible. The crêpes are best made and filled just before eating.

From Jacques Pépin's Table ©2003 Bay Soma Publishing

Hoarders Beware: Coconut Cream and Coconut Pancakes

There are some ingredients that I seem to have a lot of difficulty finding at the grocery store when I need them.  One of these is cream of coconut, aka coconut cream.  In America, this ingredient is not stocked with baking ingredients, but with liquor and cocktail ingredients.  In the UK, I can't really begin to tell you where it is located. 

Because I have so much trouble with this ingredient, whenever I see it while I'm roaming the aisles, I will usually just throw it into the grocery cart.  It never goes bad and I save myself the problem of having to relocate it at a later date.  The problem with this strategy is that I often do not take inventory of my pantry.  Imagine my surprise when, two weekends ago, I discovered that I had been hoarding SIX cans of coconut cream.  4 were from the commissary and 2 were from Waitrose.  Shame on me! 

Now, another problem is that apart from the occasional coconut cake, I don't use coconut cream very often (hence my difficulty in locating it at the store).  I did a little research today and realized, to my delight, that I could just use some imagination and basically substitute it for milk or coconut milk in a lot of recipes.  Soon, ideas for coconut tapioca pudding, coconut bread pudding, and coconut rice came to my head.  And since I had been craving pancakes for a couple of days, I decided that we all needed to have coconut pancakes for afternoon tea.  As Jamie Oliver would say, the cream coconut "worked a treat" and I was pleased with the results.  These pancakes have the same texture as regular pancakes (and no crunchy little coconut bits, which some people really abhor).

Coconut Pancakes

2 cups all-purpose flour
1 1/2 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk (or regular milk with some lemon juice squirted in and left to sit for a few minutes)
1 cup cream of coconut
vegetable oil/butter

1.  Whisk together the dry ingredients in a large bowl.  In another bowl, whisk together the egg, buttermilk and cream of coconut.

2.  Pour the wet ingredients into the dry and whisk to combine.  Stop whisking once everything is combined. 

3.  Heat a pancake griddle or frying pan, add some oil or butter to prevent the cakes from sticking (be generous with this...these cakes seem stickier than regular ones).  Cook the pancakes until bubbles appear all over the batter.  Flip the pancakes and continue cooking them for a minute or two longer.

4.  These are so sweet that I don't think they need any syrup, but if you want a real treat, warm up some maple syrup and sprinkle with chopped pecans or macadamia nuts.