Double Chocolate Loaf with Peanut Butter Cream Cheese Spread

Whoa-this is the ultimate gift for a chocoholic. Moist, chocolaty heaven -made even more decadent with peanut butter cream cheese spread. It's also awesome with whipped cream and berries, or really as is . :)


recipe source: Baked Explorations, by Matt Lewis and Renato Poliafito


For the Double Chocolate Loaf

• 3/4 cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder, (like Valrhona ), sifted
• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces good-quality dark chocolate (60-72%), coarsely chopped

For the Cream Cheese Spread

• 5 ounces cream cheese, softened
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar

Make the Double Chocolate Loaf

1. Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9 by 5 inch loaf pan, dust it with flour, and knock out the excess flour.
2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla; whisk until combined.
4. Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand.
5. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Peanut Butter Spread

1. In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated. (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)

Serve the loaf plain or toasted, topped with the peanut butter spread.

The loaf will keep , in an airtight container or wrapped tightly, at room temperature for up to 3 days.

Reese's Chocolate Oatmeal Cake Batter Cookies

• 1-1/4 cups all purpose flour
• 1 cup yellow or white cake mix
• 1/2 cup quick cooking oats
• 1/2 teaspoon baking soda
• 3/4 cups unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 (8 oz) bag Mini Reese's Peanut Butter Cups
• 1-1/4 cups semi-sweet chocolate chips

1. In a large bowl, combine flour, cake mix, oats and baking soda. Set aside. 
2. Cream butter and both sugars until light and fluffy, about 3 minutes. Mix in egg and vanilla.
3. Add flour mixture until to the wet ingredients and mix until fully combined but be careful not to overmix. Stir in peanut butter cups and chocolate chips.
4. Roll dough into balls, about one tablespoon each. Cover and refrigerate overnight.
5. Bake cookies in a 350 degree oven for 10-12 minutes. They will still be slightly soft in the middle but will finish cooking on the pan. 
6. Let them sit for at least 10 minutes before moving them to a rack to cool completely

*Makes about 24 cookies

Gingerbread Cookie Dough Truffles

• 1/4 cup unsalted butter, room temperature 
• 1/4 cup unsulphered molasses 
• 1/2 cup brown sugar, packed 
• 1/2 teaspoon vanilla extract 
• 1 1/4 cups all-purpose flour 
• 1/2 teaspoon ground allspice 
• 3/4 teaspoon ground cinnamon 
• 1 1/4 teaspoons ground ginger 
• 1/4 teaspoon salt 
• 8 ounces white-chocolate candy coating 

1. In a large bowl, beat butter, molasses, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. 
2. Mix in vanilla. Stir in flour, spices, and salt and mix on low speed (or by hand) until incorporated.
3. Cover and chill dough for 30 minutes or until firm enough to handle.
4. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. 
5. Place sheets in the freezer for at least 15 minutes. 
6. Meanwhile, melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. 
7. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets. 
8. Quickly top with decorative sprinkles or edible glitter (if desired), before coating sets. Truffles will keep, refrigerated in an airtight container, for up to 5 days.

Read more at http://www.loveandoliveoil.com/2012/12/gingerbread-cookie-dough-truffles.html