Dark Chocolate Berry Swirl Bread
I've been a long time reader of Alexandra Stafford's blog. In fact, we probably cook from it at least once a week. So when her book, Bread Toast Crumbs came out last month, it arrived in my mailbox with not a minute to spare. I've been wanting to be the type of person who bakes my own bread for a while now but unfortunately this whole grad school thing was not allowing that to happen. This cookbook has showed me otherwise. The recipes are simple and fairly quick and make me wonder why it's taken me so long to make homemade bread on a weekly basis because fresh out of the oven it's just such a game changer.
This bread is adapted from one in her book and it teeters on the line of being borderline too decadent. Creamy chocolate ganache with bursting juicy berries swirled together in a barely sweetened loaf that's all too unassuming until you cut it open and BAM - what dreams are made of. My dreams, at least. And somehow it's dairy and egg free. I seriously don't know how that happened but it wasn't hard at all.
Of course you could go ahead and use whole milk in the dough and butter in the ganache, but I've replaced them both with coconut milk to keep that fat content and creaminess factor high. Honestly, you'd never know the difference, plus that subtle coconut smell as you're mixing up the ganache is quite intoxicating.
So maybe make this for your mother on Sunday, maybe make it for yourself and eat the whole thing in 24 hours, maybe bring it to brunch. Either way, food is love, and everyone will love you.
Makes 1 loaf
For the Dough:
3 cups all purpose flour (384 grams)
1 1/2 teaspoon salt
2 tablespoons sugar
1 1/4 teaspoon instant yeast
3/4 cup canned coconut milk
1/2 cup boiling water + 1/4 cup room temp water
3 tablespoons coconut oil, melted
a knob of vegan butter* for greasing the pan
For the Filling:
3.5 oz dark chocolate, roughly chopped
1/4 cup canned coconut milk
2 tablespooons powdered sugar
1 scant cup of berries (I used strawberries + raspberries)
Make the dough. In a large bowl combine the flour, salt, sugar, and yeast. Whisk to combine. In a small bowl, combine the coconut milk and water (both boiling & room temp). Pour the wet ingredients into the dry followed by the coconut oil. Use a rubber spatula to mix everything until it forms a cohesive dough. Cover with a towel and set in a warm place to rise for 1 1/2 hours or until the dough has doubled in size.
While the dough is rising make the ganache. Place the chocolate and coconut milk in a double boiler over simmering water. Stir constantly until the chocolate begins to milk, then stir in the powdered sugar. Keep stirring until the chocolate has melted completely. Remove form heat and set aside to cool completely.
Grease a standard 8.5 x 4.5 inch loaf pan generously with vegan butter. Once the dough has risen de-flat it with a fork and transfer it to a heavily floured work surface. With floured hands shape the dough into a ball (it should be very covered in flour at this point) and let sit for 20 minutes uncovered. Gentle shape the dough into a 10 x 15 inch rectangle (using either your hands or a rolling pin). Make sure you have plenty of flour underneath your rectangle so it doesn't stick to the surface. Spread the ganache all over the top of the dough, leaving a 1/2 inch margin on all sides. Top with berries. Roll the bread from short end to short end into a thick 10 inch log, seam side down. Take a deep breath (you've got this!) and transfer it your buttered loaf pan.
Preheat your oven to 375 degrees F, while you let the dough rise for about 10 minutes until it just begins to crown the rim of the pan. Cook the bread for 40 to 45 minutes until the top is golden and firm. Remove from the pan and turn onto its side to cool (I let it rest on 1 side for 10 minutes then the other side for 10 minutes) before cutting into it!
Spring Panzanella with Creamy Avocado Pesto
I survived the hardest semester of my life. Seriously, this time last week I was an angry sad person hating the decision I'd made two years ago to do this whole grad school thing. Things are a bit better now. I found my way back into the kitchen and even made it to yoga tonight. Also, I've become increasingly aware of a feeling of airiness around my shoulders!
It wasn't until around this time last year that I first made a panzanella. I remember thinking whoever thought it was a good idea to take massive amounts of cubed bread, toss it into salad, and call it dinner was freaking genius. This panzanella is filled with spring vegetables and herbs. It's bright and green and somehow both hearty and light. I'm pretty obsessed.
Serves 4-6
For the Vegetables:
1 head cauliflower
1/4 cup olive oil, divided
1/4 - 1/2 teaspoon red pepper flakes
1 bunch asparagus
juice of half a lemon
1 large garlic clove, minced
1 bunch sugar snap peas, ~ 12oz, trimmed
1/2 cup of peas
2-3 green onions, thinly diced
For the Croutons:
1 multigrain baguette
2 garlic cloves
2-3 tablespoons olive oil
For the Pesto:
1 cup fresh basil
1/2 cup fresh mint
1/2 cup walnuts
2 garlic cloves
1/4 cup olive oil
3 tablespoons lemon juice
1 medium avocado
1/2 teaspoon salt
Preheat the oven to 425 degrees F. Cut the cauliflower into bite size florets and toss with 2 tablespoons of olive oil, 1/4 teaspoon salt, and red pepper flakes (I used 1/2 teaspoon for medium spiciness, but feel free to use less). Lay the cauliflower onto a bake sheet lined with parchment paper.
Meanwhile, trim and discard the tough ends of the asparagus then cut into 1 inch pieces and toss with 1 tablespoon olive oil, lemon juice, garlic, and salt + pepper. Place the asparagus on a second sheet pan lined with parchment paper.
Roast the cauliflower for 45-50 minutes until lightly browned on the edges. In the last 15 minutes of cooking, toss the cauliflower, then add the sheet pan of asparagus to the oven. In the last 5 minutes of cooking, toss the snap peas with the asparagus and along with the remaining tablespoon of olive oil and pinch of salt.
While the vegetables are cooking, prepare the croutons. First, cut the baguette into one inch cubes. In a large saucepan over medium heat toss the croutons, olive oil, garlic, and a generous sprinkle of salt. Cook until the croutons are lightly browned on the edges, tossing regularly, about 10 minutes.
Lastly, prepare the pesto by combining the basil, mint, walnuts, garlic, lemon juice, avocado and salt into the bowl of a food processor. Puree the mixture until smooth while drizzling in the olive oil. Adjust to taste.
In a very large bowl (seriously, like the largest bowl you have), combine the roasted vegetables, croutons, peas, green onions, and the pesto (I start with about half of the pesto then add more accordingly) and toss. Let sit for 5 minutes or so then serve!
Notes: Refrigerate any leftovers, then an hour or so before eating let it come to room temperature. It will not be good microwaved, but tastes surprisingly great eaten at room temperature on Day 2.
Chocolate Blood Orange Cupcakes with Coconut Cream Frosting
Guys, we've almost survived another winter. This was my second (and most ridiculously warm) Chicago winter and it wasn't bad at all. And in only 3 months I will be halfway done with the coursework portion of my doctorate. Seriously, baby steps. Slow and steady wins the race. These are my mantras. Also cupcakes do wonders to lift and over-worked exhausted mind and body.
I love the combination of chocolate, coconut, and blood orange. Blood oranges are just so gorgeous I was determined to make something pretty with them before the winter ended. And so I might be a couple weeks late but here they are!
Adapted from: The First Mess
Makes 12 cupcakes
For the cupcakes:
1 1/2 cups whole wheat pastry flour (or sub AP flour)
3/4 cup coconut sugar (or sub cane sugar)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon packed blood orange zest
1/4 cup + 2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
3/4 cup blood orange juice, from ~ 4 small oranges
1/2 cup plus 2 tablespoons dairy-free milk
1/2 teaspoon instant coffee (optional)
For the frosting:
1 can coconut cream*, refridgerated overnight
zest from 1 blood orange
1-2 tablespoons blood orange juice
1 teaspoon vanilla extract
1/4 cup powderered sugar
Preheat the oven to 350 degrees F. Fill a muffin tin with 12 liners and set aside.
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, salt, and zest. Form a well in the middle of the dry ingredients. Pour the coconut oil, apple cider vinegar, vanilla, blood orange juice, milk, and instant coffee into the well and mix, slowly incorporating the dry ingredients into the wet ingredients. Work quickly as the vinegar activates quickly. Scoop the batter into the muffin tins and bake for about 20 minutes until a toothpick come out clean.
Make the frosting (note this step can be made 3 days in advance). Open your refrigerated can of coconut cream (or coconut milk) and pour the thick creamy top layer into the bowl of a stand mixer (or large bowl). If there is liquid at the bottom of the can reserve this for use in smoothies. Using a whisk attachment beat the coconut cream, blood orange zest and juice, vanilla, and powdered sugar until thick and whipped cream-like consistency. Adjust to taste.
Let the cupcakes cool then top with frosting then top with a blood orange segment and serve!
Notes: You can also use full fat coconut milk. Once refrigerated the coconut cream will rise to the top and solidify and depending on the fat content, you may have some coconut water since to the bottom. Use only the coconut cream for the frosting.