Moms Chocolate Bread Recipes

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MOM'S BANANA BREAD WITH CHOCOLATE CHIPS



Mom's Banana Bread with Chocolate Chips image

Provided by Melissa d'Arabian : Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, slightly beaten
Juice of 1/2 orange (about 3 tablespoons)
1 cup sugar
1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
3 ripe bananas, mashed
3 tablespoons mini chocolate chips
2 tablespoons confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F.
  • Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar.

MOM'S CHOCOLATE BREAD



Mom's Chocolate Bread image

My mom made this divine chocolaty bread only for holidays or special requests, but it makes any old morning even better. I always think of our family when I smell it baking. -Rachel Rhodes, Bedford, Pennsylvania

Provided by Taste of Home

Time 40m

Yield 1 loaf (12 slices).

Number Of Ingredients 7

4 tablespoons sugar, divided
3 tablespoons all-purpose flour
1 tablespoon cold butter
1 to 3 tablespoons ground cinnamon
1 tube (8 ounces) refrigerated crescent rolls
2/3 cup semisweet chocolate chips
1 tablespoon butter, melted

Steps:

  • Preheat oven to 375°. For streusel, in a small bowl, mix 3 tablespoons sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and remaining sugar into remaining streusel., Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8x4-in. loaf pan. Brush with butter; sprinkle with reserved streusel., Bake until golden brown, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 164 calories, Fat 9g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 165mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

MOM'S MANDELBROT



Mom's Mandelbrot image

This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

Provided by susan yale

Categories     Desserts     Cookies     Biscotti Recipes

Time 55m

Yield 36

Number Of Ingredients 9

3 eggs
¾ cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
  • Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g

MY MOM'S CHOCOLATE CAKE



My Mom's Chocolate Cake image

A simple, old-fashioned chocolate cake. Great with a chocolate glaze.

Provided by SEBRING SOCKS

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 10

½ cup shortening
½ cup unsweetened cocoa powder
1 cup white sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups sifted all-purpose flour
½ cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 42.1 g, Cholesterol 21.8 mg, Fat 13 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 307.3 mg, Sugar 23.7 g

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING



Mom's Hazelnut & Chocolate Bread Pudding image

Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. -Jo Hahn, Newport News, Virginia

Provided by Taste of Home

Categories     Desserts

Time 4h15m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup unsalted butter
2 tablespoons semisweet chocolate chips
8 cups cubed challah or brioche
1/2 cup chopped hazelnuts
4 large eggs
1-1/2 cups fat-free milk
1/2 cup fat-free half-and-half
1/2 cup Nutella
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Sweetened whipped cream, optional

Steps:

  • Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 190mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

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