Chocoloaf

For the next four months, I will have all kinds of time to cook. And I'll be making this again!

I just got back from Recipe Guy's place and I came home to yet more snow. I knew I shouldn't have gotten on that airplane. But hey, at least I don't have calculus homework to do.

I didn't come up with this recipe myself, I found it on Smitten Kitchen. I love her recipes, and the light in her kitchen. I did have to make a few adjustments to this one though. I decreased the sugar a bit because I know I'm going to cover this quick, easy cake with jam and whipped cream. I also had to make some adjustments to the leavening. Yes, I'm still having leavening issues. I managed to get it up this time though.

Chocoloaf

1/2 cup butter
1 cup brown sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt

As usual, preheat the oven to 325, and get everything warmed up to room temperature.

Beat the butter and sugar together. If you think you can eat this without succumbing to the temptation of covering it with home made cherry jam, add half a cup of plain white sugar.

Beat in the eggs and vanilla.

And then the buttermilk. Beat everything well with an electric mixer. I would add "if you have one" to that sentence, but I think I'm the only person left on the planet who still mixes stuff by hand. When I'm not at Recipe Guy's house.

Speaking of kitchen tools. Sifter. Apparently these things really do exist. I've always just used a sieve over a bowl, but this think is handy. And gives your hand a work out. Yay for popeye arms!

Sift all the dry ingredients right into the bowl with the wet stuff.

This is just about the easiest cake ever.

Mix the dry stuff in gently with a spoon until it's all just combined. You'll have a lovely thick and fluffy batter.

Spread it into a buttered and floured loaf pan.

And bake at 325 for about an hour.

Let it cool in the pan for about 10 minutes and then the rest of the way on a rack.

I think the reason the desire to cover every slice with jam and whipped cream is because of the shape. But, it's just perfect for covering with jam and whipped cream.

I'm thinking loaf is really the best shape for a cake.

What's your favourite cake shape?

Easy Peasy Peanut Butter Cookie Bars

If you like peanut butter and chocolate, you’re going to love this recipe.  It’s super easy.  I actually had to make it twice because the first time I was just throwing stuff into the mixing bowl and didn’t keep track of any measurements.  They were so good that I just had to share.  That meant making them a second time so I could put together an actual recipe for you.  I really didn’t mind, though. 

Here’s what you’ll need:

• 1 ½ cups peanut butter (something natural)
• 3 Tablespoons butter
• 1 ½ cups sugar*
• ¼ - ¾ teaspoon salt
• 1 teaspoon molasses*
• 1 Tablespoon brown rice syrup (or other syrup)
• 1 teaspoon vanilla
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 eggs
• 2 Tablespoons flour
• 1 cup oats (I used quick oats, but old fashioned are also fine)
• 1 cup milk chocolate chips
• ½ cup mini semisweet chocolate chips
• *If you prefer, you can use brown sugar in place of the sugar and omit the molasses.

Go ahead and preheat the oven to 350°.  Butter a 9x13 pan and set it aside.  Then, into your mixing bowl go the peanut butter and butter.  (As always, the ingredients should all be at room temperature.)  The peanut butter I’m using is made from unblanched peanuts which is why it has such a dark color. 

Mix them together until they are thoroughly combined. 

Add the sugar.

Mix. 

Add the molasses, rice syrup, vanilla, and ¼ teaspoon salt. 

Mix.  (I did mention these are really easy, right?)  This is a good time to taste the mixture for saltiness.  I like my peanut butter stuff to be pretty salty, but it’s a personal thing.  If you like it at that point, leave it.  If it needs more salt, go ahead and stir some in. 

Add the baking soda and powder.  Mix them in thoroughly, scraping the bowl down in the process.

Next up are the eggs.  Go ahead and throw them both in. 

As you mix them in, you’ll see your stuff get stiff.  *ahem*  To be honest, I’m not sure why that happens with peanut butter cookies, but that’s the reason the eggs don’t go in until now. 

Add the flour and oats. 

Stir just enough to bring everything together.  It’ll be a bit crumbly,

But if you squeeze some of it in your hand, it will hold together nicely. 

Add the chocolate chips.  I used a combination of milk chocolate and mini semisweet ones, and although you can really use whatever you want, I highly recommend that particular pair for this application. 

Stir them in so they’re evenly-ish distributed. 

Dump the whole thing into your prepared pan and press it down firmly so that it’s an even thickness. 

Bake for 25 - 30 minutes.  It will look dry on top and will be browning nicely around the edges. 

Cool completely (yeah right.  Good luck with that) and cut into squares.  The salty peanut butter combined with the sweetness of the chocolate and the chewiness of the oats brings together all of your favorite cookies into one fabulous bar. 

What's your favorite cookie bar?