It’s gloomy and gray AGAIN here in Houston, but I am really excited to introduce my guest poster today: Bailey of Bailey Bakes, posting all the way from Kansas City, Missouri! Here to save me from a little of the pre-Thanksgiving craziness as I get ready to travel to L.A., she is here with some good stuff.
Like I mentioned in my own guest post, Bailey and I have become blogger buddies over the past few months of starting up our blogs. I am just a huge fan of her adorably designed site, sharp photography and intriguing desserts. Lately, she’s been churning out creations like pumpkin milano cookies and polka dot brownies, but I remember my first comment on her blog was on the mysteriously named The Grape Thing. I haven’t made it yet, but reviews sound fabulous. And so is Bailey. (So go check out her site ASAP! )
Hi all! Bailey from Bailey Bakes here. I’m so thrilled to be guest posting on the Pancake Princess for Erika today. She’s getting ready to go out of town for Thanksgiving and I’m so happy to be able to fill in for her. She’s got so many sweet and savory recipes on her blog that I just love. Not only are they delicious, but she does such an amazing job of converting our favorite things to healthy and intricate dishes.
Well today I’ve got a relatively simple and not-so-healthy dish to share with you. Hello? Are you still there? Okay, glad I didn’t lose you with that last part. I live a pretty healthy lifestyle and eat meals that consist of ground turkey, Greek yogurt, some fruits and lots of vegetables. However, when it comes to my desserts, I like to keep it old school. I typically use real butter, whole milk and all the other full-fat ingredients you can think of. Which, on a side note, is why I have to do my Jillian Michaels DVDs every day.
So enough about me; let’s get to the good stuff. Today I’m sharing Triple Chocolate Bread, which consists of milk chocolate, dark chocolate and white chocolate. I know what you’re probably thinking: chocolate bread… that’s strange. And while it is a little strange, it’s also very delicious.
The dough uses cocoa powder in its base and then chocolate chips are added to incorporate even more chocolate. But that’s not nearly enough chocolate, right? No way. After the bread is baked to a beautifully rich, chocolate brown color and cooled, you then drizzle more chocolate on top to complete the loaf. This bread would be perfect for a Christmas gift or to share with family while enjoying some eggnog by the fire.
Triple Chocolate Bread
From BHG Fall Baking
2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
½ cup vegetable oil
1/3 cup white chocolate chips (plus more for drizzling)
1/3 cup milk chocolate chips (plus more for drizzling)
1/3 cup dark chocolate chips (plus more for drizzling)
Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan. Line the bottom with wax or parchment paper and then grease the paper. Set aside.
In a large bowl, sift together dry ingredients. Make a well in the center of the flour mixture and set aside.
In a medium bowl beat eggs, milk and oil. Add the egg mixture into the well of the flour mixture all at once. Stir until just moistened. The batter will be lumpy. Fold in chocolate pieces.
Carefully spoon the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minute, or until a toothpick inserted in the center of the loaf comes out clean. You might end up piercing a piece of chocolate, so try to test an area without chocolate chips.
Cool in the pan for 10 minutes, remove from pan and remove the paper. Transfer to a wire rack and cool completely. Once completely cooled, heat extra white, milk and dark chocolate pieces in separate dishes. Add a little shortening to each type of chocolate to make it easier to drizzle.
Store in plastic wrap or foil.
Connect with Bailey via:
Bailey Bakes // baileybakes.com
Pinterest // pinterest.com/bailey_schmidt
Facebook // facebook.com/baileybakesblog
Twitter // twitter.com/baileybakes
Instagram // instagram.com/baileybakes