Challah!

Back in college I was involved with Challah for Hunger.  I absolutely loved being a part of that organization.  My favorite part was selling the challah, and then, of course, eating it!  My favorite flavor was peanut butter chocolate chip, followed by chocolate chip and plain.  Since I graduated in May, I have not had a lot of challah.  Seeing as I was stuck in my apartment this weekend due to Blizzard Jonas, and I had all of the ingredients I needed on hand, I decided to bake challah!  I used Tante B's Famous Challah Recipe from Food.com.  However, the recipe would have made more challah than I ever could have possible wanted, or been able to eat, so I halved the recipe.  Yes, I even halved the egg, and saved the other half for the egg-wash.

I cut the dough into quarters, and then cut each quarter into thirds.  I rolled out each strand, so that they were probably 5-6" in length, and then braided three strands together.

I decided to add chocolate chips to the outside of one, and after I added the egg-wash I sprinkled some salt on top.

Now, the challah really expands in the oven.  As you can see, some of the challahs stuck together.  They came apart very easily, however, so it wasn't a problem.

As I didn't bake the large loafs, I baked the challah for 18 minutes at 375, turned the oven off, and let them sit for another 15 minutes.

Lets just say, I'm in heaven.  I absolutely recommend this recipe, and cannot wait to make it again (in a few months).

Peanut Butter and Coffee anyone?

I have been telling my lab mate about my Peanut Butter Chocolate Chip Muffins.  After a few weeks of her begging me to make them, I finally did.  Of course, I also added a twist!  I made a loaf version of the muffins, and I made Peanut Butter Coffee Chocolate Chip Muffins (whoo, what a mouthful!).

First up, the loaf cake!

I followed the recipe for the Peanut Butter Chocolate Chip Muffins, and placed it into a large loaf pan.  Sprinkle chocolate chips on top so that it is more aesthetically pleasing and desirable.  I baked them at 375 for 20 minutes, decreased the heat to 350 and baking for another 20 minutes or so.  The reason that I decreased the heat is because the top was already browned, but the inside was not cooked.  To continue cooking the inside and not burn the top, you need to decrease the temperature of the oven!

I also wanted to try something new.  I had bought coffee a few months ago to bake with and haven't had the occasion to try it yet.  I figured muffins were the perfect place to start!  Now, I was lazy between making the loaf cake and the muffins, and didn't want to clean the bowl; therefore, we got peanut butter coffee muffins with chocolate chips!

Ingredients: 

1 2/3 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp baking powder

1 cup (low-fat) buttermilk

1/4 cup applesauce

1 (extra) large egg

1 tsp vanilla extract

1/4 cup (skim) milk

3 tbsp instant coffee

2 tbsp peanut butter

1 cup semi-sweet chocolate chips

Instructions:
Add the peanut butter, buttermilk, applesauce, egg, and vanilla to a bowl and mix until fully combined.  Then add in the flour, sugars, and baking powder.  In a separate bowl, add the instant coffee to the milk.  Then add to the muffin mixture, and stir until combined.  Last, add the chocolate chips.  Place the muffins into a well-greased cupcake pan, and bake at 375 for 10 minutes, and then decrease the heat to 350 for another 20 minutes or so.

If you are not a fan of peanut butter, just leave it out of the muffins.  The consistency should still be fine, and your muffins should taste amazing!

I had brought the muffins and cake into lab, and they were well-received!

Now here is my questions to all of the bakers: How do you get you nice rounded muffins, or muffins that don't have the dome like these do?

Happy Baking!

Chocolate Monkey Bread

When my Grandma Ellen and Grandpa Arnold were here a few weeks ago, they gave me a recipe for a walnut and raisin monkey bread.  Seeing that I do not like either of those, I decided to change it and make a chocolate monkey bread.  I was in a rush yesterday when I was making it, and definitely did not follow the recipe. That being said, I still think it turned out really well, therefore, here is the altered recipe.

Ingredients:
3 containers of 7.5 oz homestyle biscuits
1 cup light brown sugar
1 tsp cinnamon
1.5 cups chocolate chips (I used 1 cup but thought it could have used more)
1/4 cup melted butter

Instructions:

1. Grease a fluted bundt-pan
2. Cut the biscuits into quarters
3. In a large ziplock bag or bowl, put in the light brown sugar and cinnamon.  Then place the quarters in the bag/ bowl and coat
4. Place a layer of biscuit quarters on the bottom of the pan, followed by chocolate chips.  Repeat, ending with a layer of biscuits on the top.  Don't worry, only about 1/2 of the pan will be full.
5. Pour half of the melted butter evenly over the top
6. Spoon in about 2 tbsp of the leftover brown sugar mixture until the mixture is all brown, and pour evenly over the top.
7. Bake in the oven, at 350, for about 30 minutes.  The dough should be completely cooked through, and the top of the monkey bread will be brown.
8. Let the bread cool in the pan for 10 minutes, then flip it upside down onto a plate or server.
9. Eat right out of the oven, or heat up before eating.  It is good at room temperature, but fantastic when it is warm.

Enjoy!!