|I used Brix Extra Dark Chocolate and Penzeys Natural Cocoa Powder|
This week’s Baked Sunday Mornings challenge was for Chocolate Marshmallow Cups. A number of factors led me to skip this and go through the recipes the group created before I joined. I chose the quick and delicious Double Chocolate Loaf with Peanut Butter Spread. It’s super-saturated with rich, dark chocolate, as the name implies, and is just heavenly with a spoonful of the cream cheese-based Peanut Butter Spread.
|The perfect loaf! Quick, easy, and delicious!|
I doubled the recipe and made 3 medium-sized loaves: one for us to enjoy; one to thank my brother & sister-in-law for taking care of our 2 spoiled kitties; and one for John’s family for Easter weekend. As decadent and delicious as these loaves are, they’re no more complicated to whip together than a batch of cookies. They also freeze beautifully, so would be perfect to have on-hand for a last-minute dessert. Although we love the Peanut Butter Spread, we thought this quick bread would also be amazing served in a pool of Raspberry Coulis and topped with Whipped Cream!
Baked Sunday Mornings is a group of talented bakers working our way through Baked Explorations by Matt Lewis and Renato Poliafito. It’s a great way to learn new techniques and updates to classic American desserts. We’d love to have you join us!
|Freshly harvested Sea Urchins ~ Channel Islands Harbor|