Chocolatewalnutbutterbread Recipes

CHOCOLATE BREAD PUDDING WITH WALNUTS AND CHOCOLATE CHIPS

Steps:

• Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.
• Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
• Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes.
• Top warm puddings with whipped cream and serve.

CHOCOLATE-WALNUT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with oil. Line with parchment, leaving overhang. Brush parchment with oil. Melt half of chocolate in a heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat. Whisk in eggs, one at a time, then cocoa, baking soda, and salt. Fold in flour and remaining chocolate. Pour batter into prepared pan; sprinkle with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

CHOCOLATE WALNUT BREAD

Steps:

• Preheat oven to 350º.
• Lightly grease and cocoa pans; tap out excess cocoa.
• In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
• In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
• Slowly add in the dry ingredients, beating just until combined.
• Stir in walnuts, chocolate chips, and dates.
• Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
• Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
• Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

CHOCOLATE WALNUT SHORTBREAD COOKIES

Steps:

• Whisk together the dry ingredients. You can use a wooden spoon or a stand mixer. I use my mixer. Add in the butter and the vanilla, and stir until completely mixed and a soft dough forms.
• Fold in the walnuts and turn the dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7-8 inches long.
• Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
• Refrigerate for 2 hours, or freeze for 1 hour if you're in a hurry, then unwrap and slice into thin slices, about 1/4-1/3 inch.
• Preheat oven to 325F
• Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
• Cool for a minute on the tray, then transfer to a cooling rack.

CHOCOLATE CHIP PEANUT BUTTER BREAD

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with nonstick spray or softened butter.
• Whisk dry ingredients and chocolate chips together in a large bowl.
• In another large bowl, whisk oil and sugar until combined.
• Add egg and yolk, one at a time, plus vanilla, whisking after each addition, to oil and sugar mixture.
• Add peanut butter and milk and whisk again.
• Add dry ingredients and fold gently to combine with a flexible spatula.
• Transfer batter to prepared pan, smoothing top, if necessary.
• Bake for 50 to 55 minutes, rotating at halfway point. The bread is ready when a cake tester comes out with a moist crumb or two.
• Cool bread in pan on a cooling rack for 10 minutes. Then remove bread from pan to cool completely-or don't and enjoy a slice while the chocolate is still melty and soft.
• The bread will keep on counter wrapped in plastic wrap for up to three days and may even be better on day two.

CHOCOLATE NUT BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. , Pour into four greased 5x3x2-in. loaf pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

CHOCOLATE CHIP WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Combine flour, baking powder and cornstarch in a small bowl and set aside.
• Line bottom and long sides of an 8.
• 5 x 4inch loaf pan with waxed paper and grease.
• Sprinkle 1 1/2 tbl of the sugar into the pan and tilt pan to distribute evenly on bottom and sides; tip out any excess.
• In a medium bowl, cream the butter until soft and add the remaining sugar.
• Beat until light and fluffy and then add eggs, one at a time, beating well after each addition.
• Gently fold in the dry ingredients, in 3 batches; do not overmix!
• Fold in the vanilla, raisins, nuts, lemon rind and chocolate chips until just blended.
• Pour batter into prepared pan and bake for 45-50 minutes or until tester comes out clean.
• Let cool for 5 minutes in pan and then cool completely on a wire rack.