Starbuck's Cinnamon Chocolate Bread

SO! 

One morning I was in Starbucks and saw this incredible chocolate bread. Normally I am not terribly smitten or tempted by the baked goods at Starbucks (frankly they are usually overpriced and stale)... but this looked so amazing I had to try it. BOY! Did it deliver.  So much so that I googled it and found the recipe.

Now, I have made 2 batches and I have to tell you.... You MUST follow the recipe exactly and the dutch processed cocoa is key ( I finally found mine at Sprouts). The first batch I made with regular unsweetened baking cocoa and the bread was just okay. Not the bread that I had at Starbucks. The second time I had found the right cocoa and the finished product was perfect. 

Without further adue... I give you....

Starbuck's Cinnamon Chocolate Bread

Ingredients (makes two loaves):
Chocolate Batter –

• 3 sticks unsalted butter at room temperature
• 3 cups granulated sugar
• 5 large eggs at room temperature
• 2 cups flour
• 1 ¼ cup dutch processed cocoa
• 1 tbsp ground cinnamon
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup buttermilk
• ¼ cup water
• 1 tsp vanilla

Step 1 – Preheat oven to 350 F. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.
Step 2 – To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.

Step 3 – Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.


Cocoa Spice Topping –

• ¼ cup granulated sugar
• ¾ tsp cinnamon
• ½ tsp dutch processed cocoa
• Pinch of ground ginger
• Pinch of ground cloves
• ¼ cup sparkle sugar (for decorating)

Step 4 –  For the topping combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.
Step 5 – Bake for 45-50 minutes.

One Of The Things I love About Spring

There are so many things that I love about spring...

The colors, the new birth and new growth...

And Chocolate Cadbury Eggs!

Quick Reminder:
FCF is this Friday and the Flower of the Month is the Daisy.
I hope you will join in. Share any post regarding flowers, arrangements or gardens.
I'll have the linky party up Thursday night.

I'll be joining Marty at A Stroll Through Life for Table Top Tuesday.

Double Fudge Brownie Mix in a Jar

A very easy and fun gift idea.

And a deeeee-lish recipe for brownies!

Now who wouldn't love to receive this?

Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix or layer all the ingredients together and store in an air-tight container.

Attach to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Chocolate Saltine Toffee

Got this yummy recipe from the Ghirardelli website.

I'll be trying it this holiday season.

Chocolate Saltine Toffee

16 servings

• 1 cup(s) 60% Cacao Bittersweet Chocolate Chips
• 2 cup(s) unsalted butter, cut into pieces
• 5 ounce(s) sliced almonds, toasted
• 6 1/2 ounce(s) (apx. 60) saltine crackers
• 2 cup(s) granulated sugar
• 2 tablespoon(s) corn syrup

Directions
In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.

In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.

Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.

And Now It's Blue

This wasn't the only thing that I got done this weekend. I got some other painting done, went shopping, cleaned the house, pruned the roses, weeded the garden, got my nails done, went to church, and now... well I'm getting settled in for Mad Men! Love that show!

Have a great week!

Happy Fall!

Don't Chocolate and Fall go together?
I think so!

Sunday afternoon I am going to an antique dish show at the fair grounds.
I'm taking my camera so I will be able to share with you.