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Tuesday Cook Off ~ Chocolate Chip Loaf Cake

Tuesday Cook Off ~ Chocolate Chip Loaf Cake

I want to apologize to everyone for taking the last two weeks off.   I hope everyone had a wonderful holiday.  In this house we had three out of four of us sick, family in town plus Christmas…it’s been an adventure!   So with that being said it’s time to get back to blogging.   Oh, how I have missed cooking and baking for the blog.   So after everyone finally was better I decided to make a chocolate chip loaf cake.   They boys wanted something sweet but not too sweet for dessert one night.   This loaf cake did not disappoint.  It literally was gone in a 24- hour period!! My husband loved it and he’s not a big sweets person at all.

Recipe from : Mama’s Gotta Bake

Chocolate Chip Loaf Cake

Yields two 9 x 5 loafs.   I cut the recipe in half and just made one loaf.  Next time I will definitely make both loafs and freeze one 🙂

Ingredients: 

  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 8 large eggs, lightly beaten
  • 2 cups (1-12 ounce bag) semi-sweet chocolate chips

 Directions: 

  1. Preheat oven to 350 degrees F. With a pastry brush and melted butter, grease the bottom and sides of two 9″ x 5″ loaf pans and line with parchment paper greasing the parchment paper also.
  2. Sift the flour and salt together in a medium bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy. With the mixer on low, stir in the vanilla extract.
  4. In a large bowl, lightly beat the 8 eggs and then add them to the butter-sugar mixture, mixing until they’re incorporated. With the mixer on low, mix in the flour until it is incorporated. With the mixer on low, add in the chocolate chips.
  5. Divide the batter evenly between the two pans.
  6. Bake for about 65 minutes until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool cakes in the pans on wire racks for 30 minutes before removing from the pans.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

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Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Now I know I just posted a Snickerdoodle bread a couple of weeks ago but I could not resist posting this bread.  I made the bread this weekend because my parents are in town for the holidays.   My parents are also big fans of cinnamon bread like my boys.   I found the recipe about a week ago on Pinterest.    This recipe is so easy and you don’t even need a mixer which makes it that much easier.   I love that!  Honestly, this was the easiest bread recipe I have made and it was by far the best.  The bread only lasted about 8 hours in the house 🙂  When that happens you know you have a winner.  This is now a go to recipe!

Recipe from: Averie Cooks

Yields one loaf of bread in a 9 x 5 pan

Cinnamon Sugar Ribbon Bread

Ingredients:

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I made my own buttermilk by mixing 1 cup milk with 1-2 tablespoons of vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • pinch salt, optional and to taste

Directions: 

  • Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
  • In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
  • Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.
  • Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
  • Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.
  • Bake for 40 to 55 minutes (mine took 40), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
  • Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

 

The American Baking Competition Review

It was week four in the American Baking Competition.  We are down to only seven bakers.   This was my favorite of all weeks because it was all about Bread.   Host Paul Hollywood is known for his breads.  So I was excited to see and hear his recipes.

Bread is pretty finicky due to environmental factors and the quality of ingredients.   If you have ever made bread at home you know that sometimes the yeast rises and sometimes it doesn’t.   It is very easy to kill the yeast.  I have been there done that 🙂

Remember the bakers have to complete three bakes: signature bake (something they make at home all the time), technical challenge and the final show stopper bake.

Most of the bakers do really well in the signature bake although both Kolette and (surprisingly) Effie’s breads are under baked.  Effie is one of the stronger bakers in my opinion but it just goes to show you how finicky bread can be to make.

In the technical bake, they made soft pretzels!  If you read my blog you know that my family should have been on the panel for tasting the technical bake.   We LOVE pretzels!  What shocked me was that a couple of the bakers forgot what shape a pretzel is…really?  I see and make so many that it’s engraved in my head permanently.   A lot of the bakers had trouble with the boiling process too.   Many over boiled the pretzels but Darlene did a great job and won the technical bake.

The show stopper is, of course, croissants! Laminated dough is pretty time-consuming, so they get two hours one day and three hours the next. They fold and fold and fold dough into the darkness, each of them waxing poetic about their fate thanks to how they did on the previous challenges.  Elaine (who has been star baker two weeks in a row) put her dough in the freezer instead of the fridge, which might be disaster. Kolette put in twice as much butter for her dough, and the croissants become an oozy mess.  At this point I know Kolette is going home and she did.   Darlene won Star Baker for the week because she did so well on all three challenges.

Is anyone else getting annoyed with Brian?  He definitely is my least favorite on the show.  Why you ask?

Brian complains about the mixer bowl (a gorgeous glass KichenAid bowl, by the way) and then in his home interview tells us how great he is at exercising. Then he goes a step further by trying to appeal to the judges for Star Baker.   He thinks all of bakes are the best and truthfully nothing he has made has really appealed to me.

Who’s your favorite baker?  Who do you think the final two will be?  Did you know that American Baking Competition won its time period last night with 5.8 million viewers

Tuesday Cook Off ~ Chocolate Chocolate Chip Banana Bread

Tuesday Cook Off ~ Chocolate Chocolate Chip Banana Bread

My family and I like bread.  Okay, we love bread.  It’s one of my guilty pleasures.   I would much rather have banana bread or cinnamon bread over say chocolate cake with icing.  Not much of an icing fan in this house.  My whole family scrapes off icing all the time.   In fact, sometimes I feel bad.  We will go to one of my sons friends birthday parties and you can tell the mom spent a lot for this special cake and my boys will either say no thank you to cake or scrape the icing in a pile on their plate.  Every time they do this, a mother will say to me, “The icing is the best part”.   Well, not to us.

Now that I have rambled on about icing and how we dislike it, I am totally off subject of this wonderful bread.   When I found this recipe I just had to try it because mixing chocolate, chocolate chips and bananas in bread…what could be better!  This recipe calls for sour cream that I think just makes this bread that much better.   It is so rich and moist; I promise you will love it 🙂

Here is the recipe:

Yields: 1 Loaf

Ingredients
  • 1 stick of salted butter, softened to room temp.
  • ½ cup sugar
  • 1 egg
  • 2 large ripened bananas mashed ( or 2.5 small bananas)
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 tsp. baking soda
  • 2 Tbl. cocoa powder
  • ½ cup of sour cream
  • 1 cup of mini chocolate chips (regular chocolate chips work too)
  • optional ½ cup of chopped walnut.
Instructions
  1. Preheat over to 350 degrees.
  2. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
  3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
  4. Add baking soda, cocoa, and flour.
  5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
  6. Add chocolate chips and nuts (if applicable).
  7. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
  8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
  9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
  10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

Recipe from: savorysweetlife.com

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Pretzel Bread

Tuesday Cook Off ~ Pretzel Bread

Today’s Tuesday Cook Off, My Baby Pajamas is featuring pretzel bread.   As you know, my family is crazy for anything pretzel.  In fact, I am starting to run out of ideas featuring pretzels.  There is a steak house here in Scottsdale that makes the best pretzel bread.  One night my husband was craving it but wanted it for a sandwich…the pretzel bread sandwich was created.   I found this easy recipe for the pretzel bread and next thing I knew we had dinner.    You can also make these into pretzel sticks with butter. YUM!

Here is the recipe for the pretzel bread:

In the bowl of your stand mixer, mix together:

  • 1 tablespoon granulated sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 cups warm water

Let sit about 5 min, until its foamy. Then add:

  • 2 Tablespoons olive oil
  • 2 teaspoons salt

Get the dough hook going and gradually add 4 C flour. Let the machine keep going until the dough looks a little bit shiny and totally flexible (about 4-5 min)

Let it rest in the bowl, covered with a towel for an hour, until doubled in size.

Divide dough into 6 for rolls, or two for baguettes and shape accordingly.. Let those chill out, covered while you get a large pot of water boiling with a hefty dose of baking soda. (about 1/2 C) . Preheat your oven to 375 and lightly coat a baking sheet with EVOO.

When the water is boiling, cut little slits in your rolls, then slip them into the baking soda bath :)

Flip at 2 min on the first side and take them out after 3-4 min. Oil them up with a little more olive oil and sprinkle with maldon (or coarse  sea) salt.

Bake until perfectly browned (12-15 min) and eat warm!

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget to where to find great footie pajamastoddler pajamas and more, My Baby Pajamas :)

Tuesday Cook Off ~ Pretzel Bread

Tuesday Cook Off ~ Pretzel Bread

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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