Chocolate Babka

Babka is a Ukrainian sweet bread usually served around Easter.  I've seen this bread around on some foodie sites for quite some time and my mouth starts to water.  This week I finally got around to making it. It's great for breakfast, snack or dessert. It's not that hard to make, just be sure to set aside enough time for the dough to rise. Next time I will try to get the chocolate layers to be more even and use better quality chocolate (I used chocolate chips). I blame it on the store which I ran out to at 10:30 at night and only had 90% chocolate and flavored chocolate in stock.

Chocolate Babka

Inspired by The Denim Apron

Makes 2 Loaves

Dough:

60 ml warm water

16 g active dry yeast

125 ml whole milk

115 g caster sugar

1 tsp. salt

3 large eggs, room temp.

125 g unsalted butter, room temp.

675 g all purpose flour

Streusel:

170 g all purpose flour

115 g caster sugar

125 g unsalted butter, room temp.

Chocolate Filling:

375 g dark chocolate or semi sweet chocolate chips

60 g caster sugar

60 g cocoa powder (unsweetened)

125 g unsalted butter, room temp.

1 tsp. vanilla extract

 1 egg, lightly beaten (for egg wash)


1. In a small bowl stir yeast and warm water together. Let sit for 15 minutes until foamy.

2. In a stand mixer with paddle attachment, beat butter until light and fluffy. Cream in sugar. Add the yeast mixture. Beat in the eggs, salt and half of the flour. Add the remaining flour a little at a time just until the dough is not sticky ( I used a quarter cup less).

3. Switch to dough hook attachment and knead until smooth and clears the sides of the bowl. Grease a large bowl. Place dough in bowl and turn to coat with oil. Cover with plastic wrap and place in a warm location for about two hours or until doubled in size.

4. To make the streusel combine flour and sugar. Cut butter in using a pastry blender. Set aside.

5. Grease two 8 inch loaf pans. Preheat oven to 350 degrees F.

6. Place finely chopped chocolate or chocolate chips in a bowl with sugar, cocoa powder and butter. Heat in microwave at 50% heat for 30 seconds until butter is melted. Stir until smooth. Add in vanilla and stir until smooth.

7. Cut the dough in half. Roll into a long rectangle 8 inches x 20 inches. Spread chocolate mixture onto dough. Cut dough in half to form two long rectangles. Roll and stretch and roll into long strands. Twist the two strands together. Cut in half and place in loaf pan.

8. Brush with egg wash and sprinkle with streusel. Bake in preheated oven for 30-35 minutes until golden brown. Cool slightly in pans on wire rack then turn loaves out and finish cooling completely before slicing.

Banana Walnut Mini Muffins

Just before we went on our Alaskan cruise, I had an abundance of bananas in the fruit bowl. Not knowing what to do with them, I just put them in the fridge. When we returned, they were all black, perfect for making these muffins. In just 30 minutes we had breakfast.


Banana Walnut Mini Muffins

Makes 48 mini muffins

Inspired by Allrecipes

1 cup all purpose flour

1/2 cup whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 overripe large bananas

3/4 cup sugar

1 egg

1/3 cup unsalted butter, melted and cooled

1/4 cup walnuts, coarsely chopped


1. Preheat oven to 350 degrees F. Line mini muffin tins with paper liners.

2. In a medium bowl whisk together flours, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, mash overripe bananas with a fork.

4. Add sugar, egg, and melted butter to mashed bananas.  Stir in flour mixture and gently fold in walnuts.

5. Spoon into muffin tins 3/4 full. Bake in 350 degree oven for 10- 15 minutes until toothpick comes out clean. Cool on wire rack.

Chocolate Mint Chocolate Chip Cookies

I was in the Girl Scouts in the third grade. Our brownie troop participated in the sales of cookies. Here's the patch I received unearthed from my memory box. The flavors of thin mints inspired me to make these cookies.

Chocolate Mint Chocolate Chip Cookies

Make 3 dozen

Inspired by Triple Chocolate Cookies

3/4 cup butter softened

1 1/2 cups dark brown sugar

1/2 cup granulated sugar

3/4 cup vegetable oil

3 eggs, room temperature

1 tsp. instant espresso

3 tsp. vanilla extract

1 1/2 cups whole wheat flour, sifted

1 1/2 cups pastry flour

3/4 cup unsweetened cocoa powder (not dutch processed)

1/2 tsp. salt

1 cup bittersweet chocolate, coarsely chopped (6 oz.)

1 cup mint chocolate chips


1. Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

2. Beat together butter and sugars until light and fluffy. Add in the oil and eggs. Beat until creamy. Stir in vanilla and espresso. 

3. In a separate bowl, whisk together flours, cocoa powder and salt.

4. Mix together dry ingredients and  wet ingredients. Fold in mint chocolate chips and bittersweet chocolate chunks.

5. Using a tablespoon, scoop the batter and place on baking sheet 2 inches apart. Bake for 12 minutes in 350 degree oven. Let cookies cool slightly on sheet before transferring to a cooling rack.

Almond Cookies

As a child growing up in Hawaii I loved eating Kauai Kookies. The almond ones were my favorite and also the chocolate chip macadamia ones. These are really easy to whip up if you crave something sweet and are short on time. I usually halve the recipe unless you are making it for a party.

Almond Cookies (makes 60 cookies)

1 cup sugar

1 egg

3 cups all purpose flour

1/2 tsp. salt

1 cup unsalted butter, room temperature

1/2 tsp. baking soda

1/4 tsp. almond extract

almonds for decorating (optional)

red food coloring for decorating (optional)


1. Line two baking sheets with parchment paper. Preheat oven to 325 degrees F.

2. Sift together flour, salt, and baking soda. In a small bowl beat together egg and almond extract.

3. Cut butter into flour until mixture is mealy. Stir in egg mixture.

4. Form into walnut size balls. Flatten slightly and place on baking sheet. Use your finger to dab a red dot of food coloring in the center or gently press an almond onto each cookie.

5. Bake at 325 degrees F for 20 minutes. Cool slightly on baking sheet. Remove and cool on wire rack.