Quick Chocolate Buttermilk Bread

Chocolate bread is the bomb.
No, literally.
The flavour explodes in your mouth.

Mighty fine.

i decided not to use a chocolate ganache of any kind because i snuck some chocolate kisses in there and that was already DOUBLE chocolate.

But if you're the daring, chocoholic kind, pour loadsa chocolate icing if you want!

It is actually quite a light cake. Not like black Forest or anything.
I just realised i typed cake there instead of bread.
Because it actually IS quick bread.

Ah, potato potahto.

My only complaint would be that the bread sort of broke when i tore the baking parchment from it. Although it my have been 100% my fault because i have been known to be pretty rough when it comes to ripping off baking parchment.

Recipe?
gladly.

it is altered from here. by the way.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 oz unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk or sour milk
• 1/4 cup Chocolate Morsels

PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan. 

COMBINE flour, cocoa, salt, baking powder and baking soda in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with buttermilk. Fold in 1/4 cup chocolate morsels. Pour into prepared pan. 

BAKE for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely


EAT!

Go get your sugar rush, then.
if you click the link there is a recipe for a chocolate honey butter to ice your cake bread


oh, and for the buttermilk substitute:

Note: I didn't have buttermilk (who does?) So i substituted with two cups of pretend buttermilk. You get this pretend butter milk by adding i tbsp of lemon juice to a 1 cup then filling it to the brim with milk and letting it rest for 5 minutes before using.

Oatmeal Muffins

I love Oatmeal.
I am an oatmeal-junkie.

I love them in bars or in cookies or in milk or with fruits or just plain.
Okay, maybe not just plain.

So i was flipping through the cupcake book i got my mom for Christmas (although i must say it was more to my benefit than hers) when i chanced upon these muffins.

They are nice and moist and a really quick breakfast if you are the type who doesn't have the time to sit down and wait for bread to toast before lathering it with a generous helping of strawberry jam.

Ingredients:
-225g plain flour
-200g brown sugar
-1 tbsp baking powder
-1 tsp cinnamon
-80g oatmeal
-Pinch of salt
-2 eggs
-2 cups buttermilk (see note)
-175 ml vegetable oil.
-175g raisins

Method:
1. Preheat oven to 175 degrees Celsius. Prepare a muffin tin with 12 liners.

2. Combine dry ingredients in a bowl.

3. Combine eggs, milk and oil with an electric whisk.

4. Add dry ingredients and fold in the raisins.

5. Spoon batter evenly into the muffin liners and bake for 20 min. Cool on a rack for 5 minutes.

[stores for 2 days or 3 months in the refrigerator]

Note: I didn't have buttermilk (who does?) So i substituted with two cups of pretend buttermilk. You get this pretend butter milk by adding i tbsp of lemon juice to a 1 cup then filling it to the brim with milk and letting it rest for 5 minutes before using.