Fall Is Almost Here
Happy Labor Weekend to all of you. I hope you are doing exactly what you want to do and not what you should or others expect you to do. Take the day and embrace it, doing something you are passionate about, or simply rest, if it's what you desire.
Fall season is around the corner, officially starting on the 22nd of this month. The fall happens to be my favorite season, because of many reasons: the leaves with their orange red tones, vegetables of the season, the aroma of sugar and spices in my kitchen, and even my state of mind changes a bit.
I greatly miss the four seasons, which is something we do not have the pleasure of having in Miami, but even after so many years of living here, I still live the four seasons the best I can. The best example I can share is when the temperature hits a dot below 70 degrees, I wear my suede boots, yes, siree.
I want to share the fact, I have a new camera! Yes, my first Canon, a lovely gift from my daughter! Just, look at one of my first pictures!
Nice, huh? You can almost savor the cupcake and even count the amount of crystal sugar grains (if you have the time.) I made these cupcakes for a baby shower, aren't they adorable?
Today, I want to share chocolate bread. Yes, you read correctly. It's delicious with strawberry preserves.
Chocolate Nut Bread
Ingredients: Yield: 1 (10 inch) loaf
1 1/2 cups flour
1 cup unsweetened cocoa, sifted
3/4 cup firmly packed dark brown sugar
3/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon baking powder
1/2 cup finely chopped walnuts, toasted
1/2 cup chopped pecans, toasted
1/4 finely chopped almonds, toasted
3/4 cup plus 2 tablespoons whole buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 egg yolk
1 teaspoon vanilla extract
1 cup bittersweet chocolate chunks ( if not available, semisweet will do)
Note: It really makes a difference when nuts are toasted, it livens their flavor. You can do this on a large skillet over medium high heat. Turn off when you can smell the aroma. It only takes a few minutes.
Preheat oven to 350 degrees; spray a 10 inch loaf pan with vegetable oil and flour.
In a large bowl, whisk together the flour, cocoa, brown sugar, sugar, baking soda, salt, and baking powder until well combined. Stir in walnuts, pecans, and almonds.
In medium bowl, whisk together buttermilk, vegetable oil, eggs, yolk, and vanilla. Slowly, pour buttermilk mixture into flour mixture, stirring to combine. Add chocolate chunks, stirring well. Pour batter into prepared pan. Bake for 1 hour 10 minutes or until inserter comes out clean.
Serve with fruit preserves, fresh fruit and yogurt or anything else that you might like.