Tag Archives: Chocolate

Whole Wheat Pumpkin Chocolate Chunk Bread

November 2014

Do you need this recipe in your life?

Pumpkin Chocolate Chunk Bread 01

Editing these photos made me crave this bread anew, so I argue yes. However, I am a reasonable person, and I understand you can’t please all people all the time. For the sake of busy holiday schedules, venturing through madhouse grocery stores, waiting in long-ass turkey lines and the constantly nagging fear of snowflake graphics on iPhone weather reports, I’ll help you expedite this decision making process for yourself. Proceed.

Do you even enjoy baking?
I hope so. I hope that’s why you’re here. If yes, continue!

Are you still craving pumpkin goodness?
If yes, continue!

Do you live your life by the philosophy “chocolate makes everything better?”
If yes, continue!

Do you enjoy a slice of something wholesome and sweet with your morning coffee and maybe a sliver for dessert?
If yes, continue!

Do you need to bake for a gathering or visiting guests?
If yes, continue!

Pumpkin Choc Chunk Bread 02

You made it!

As I mentioned before, pumpkin haters gonna hate, but I’m all about pumpkin, and I obviously live my life by the add-chocolate-make-better principle. As such an adamant disciple of said chocolate philosophy, I may have even gone a little overboard here, but when you bite into the dark chocolate chunks and the spiced pumpkin flavor, you’ll be floating in a lifesaver right along with me. This bread’s natural ingredients make it a wholesome breakfast choice, but it’s also sweet and cake-like enough to satisfy a dessert craving.

Pumpkin Choc Chunk 03

Lastly, this is a recipe that gives and gives and keeps too. Initially, I thought the batter would become two loaves, but it divided magically into three- a real Thanksgiving miracle! You’ll be able to keep a loaf for your own breakfast slices (and dessert bites) and still have plenty to share, which comes in handy this time of year.

Whole Wheat Pumpkin Chocolate Chunk Bread
Makes 3 loaves

Dry ingredients

3 ½ cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups organic cane sugar

Wet ingredients

15 oz canned organic pumpkin puree
4 whole eggs (organic, cage-free)
1 cup raw honey
1 cup olive oil
2/3 cup water
1 teaspoon pure vanilla extract

3 cups dark chocolate chunks, divided

Directions

Preheat oven to 350.

Mix wet ingredients and dry ingredients in separate bowls.  Be sure to thoroughly mix both wet and dry separately before combining.

Add the dry to the wet in four stages, and stir until just barely combined, careful not to overmix.

Fold in 2 cups of the chocolate chunks.

Use olive oil or butter to grease three loaf pans. Line with parchment paper, and pour the batter evenly between the three.

Disburse remaining 1 cup of chocolate chunks over the surface of each loaf.

Bake until a toothpick inserted in the center (avoiding chocolate chunks) comes out clean, approximately 50 minutes.

Single-Grain

You made it this far! I really hope you make it all the way to a sweet, chocolatey bite with your morning brew. Thanks for joining me!

-Quelcy

Instagram Lately & Whole Wheat Pumpkin & Chocolate Swirl Bread

November 2014

This past weekend, moments of stress, excitement, fear, sadness and relief all swirled in me simultaneously. Amidst long to-do lists and last-minute rushing, I had to remind myself to be excited about a very thrilling new venture. Once I allowed that excitement to surpass my chaotic nearsightedness, it was like the floodgates released. I had to play It’s Always Sunny in Philadelphia quotes in my head to balance the sappiness I was exuding. I couldn’t arrive to our preview with watery eyes!

Opening and Julep

With to-do lists and enthusiasm still swirling wildly inside me, I decided to escape everything and focus on my Julep. Before I knew it, my perfect fall afternoon was a tumble of dogs and human, with one aggressive dog’s jaw fixed firmly on my dog’s neck. These things happen with animals, and I couldn’t blame anyone, but I had a mini breakdown nonetheless. I had expected to see my Julep’s neck ripped open, and though she was still in one piece, my mind had already begun to reel with the worst case scenario. I felt helpless as I watched her in fear and pain, feelings prolonged by a cautionary vet visit. Shaved, injected and medicated, Julep is returning to her normal self, but talk about a reminder to squeeze the ones you love!

Swirl bread

I had reminded myself to be excited for the opening of 4121 MAIN, but in the case of the dog park, the universe had reminded me to cherish all those near and dear to me. Moments of stress, excitement, fear, sadness and relief will continue to swirl. That’s life, and those swirls are beyond my control. That doesn’t mean I can’t embrace life’s roller coaster in a wholesome and delicious way.

Pumpkin Chocolate Swirl Bread

Whole Wheat Pumpkin & Chocolate Swirl Bread
makes two loaves

Ingredients

4 cups whole-wheat pastry flour
1 1/4 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cardamom

3 1/2 cups organic cane sugar
1 1/2 cups olive oil
4 large eggs (organic/cage-free)
3 cups (24 ounces) canned pumpkin
3/4 teaspoon salt

2/3 cup pure cocoa powder
4 Tablespoons organic milk or heavy cream

Directions

Adjust oven rack to middle position and preheat oven to 350°F. Grease (butter or olive oil) and line two 8- by 4-inch loaf pans with parchment paper, allowing edges to overhang. Grease any remaining unlined part of the pan.

Whisk together the flour, baking soda, cinnamon, nutmeg, and cardamom. Set aside.

Whisk sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined.

Add the dry ingredients to the batter, and then whisk until completely combined.

Spoon 2 cups batter into each pan.

Spoon 2 cups batter into measuring cup and reserve.

Whisk cocoa and milk into remaining batter, and then divide between the two pans.

Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times more.

Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes.

Let cool in pan 45 minutes, then transfer to wire rack to cool completely.

no-shadow

May your swirls be sweet and chocolaty!
-Quelcy

Vestiges of Brooklyn

September 2014

Oh Brooklyn!

If I were more into the idea of 3+ roommates, I’d probably already be shacking up with said 3+ persons and absorbing all the inspiration that borough has to offer. That being said, my styling partner and I recently packed his Subaru to the brim and journeyed to Brooklyn for an amazing event design opportunity with Brooklyn Brewery. This job was merely one of the many plates we have spinning in the air, so the trip was very consolidated and approximately 99.9% focused on the venue/job. However, we took a very brief moment to soak up some inspiration via a sunset stroll through Redhook. The few blocks of shops and restaurants melted my heart in that way that progressive cities do, and it whet my appetite for a more immersive trip.

Brooklyn Recap

Ace Hotel; Art Installation by Serra Victoria Bothwell Fels at Pioneer Works; our event design for Brooklyn Brewery & Dinner Lab at Pioneer Works; Stumptown Coffee Roasters

Until I have the opportunity to return for a jam packed Brooklyn adventure, I at least have a few vestiges of Brooklyn to hold me over…

Vestiges of Brooklyn

This weekend the fella and I will be French pressing these fragrant Stumptown beans, sharing and savoring every single bite of this $10 Mast Brothers chocolate bar, and sipping some Brooklyn Brewery Local 2.

What will you be savoring this weekend?

Single-Grain

Happy Weekend!
-Quelcy

Gluten-Free Chocolate Coconut Cookies for Ice Cream Sandwiches

September 2014

A Kogel Family Value: Ice cream knows no season.

If your family raised you to limit your frozen treats to the summer months, firstly, my sympathies.  Secondly, you better make these cookies soon! Then go ahead, and find that moment in the afternoon, when the sun is still beaming, the clouds are cotton candy, the breeze is warm, and eat an ice cream sandwich like a child who ignores ice cream rules. Hell, have that ice cream sammie for breakfast if you feel so inclined! I won’t tell your parents.

Coconut Cookies for Ice Cream Sandwiches

I made these cookies with a certain Hawaii transplant in mind, so coconut was heavy on my brain when scheming this recipe. Said surfer-turned-farmer boy inspired my first use of coconut flour, and it worked perfectly. The cookies were soft and chewy with a faint hint of coconut. As we move into crisper, fall temperatures, these cookies would also pair well with hot chocolate, but again, ice cream is eternal love in my book.

Gluten-Free, Chocolate, Coconut Cookies (for Ice Cream Sandwiches)

Ingredients

1/2 pound organic semi-sweet chocolate chips
3 Tablespoons organic, unsalted butter
1 Tablespoon organic coconut oil

3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt

2 organic, cage-free eggs
3/4 cup organic raw cane sugar

2 teaspoons pure vanilla extract

Pink himalayan sea salt for sprinkling

For Assembly

Organic vanilla bean ice cream
Unsweetened, shredded coconut

Directions

Melt the chocolate,butter and coconut oil together over a double boiler. Stir it occasionally until the mixture is completely smooth, then remove it from the heat and set it aside while you prepare the rest of the batter.

In a small bowl, whisk together the coconut flour, baking soda and salt. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment, or using an electric mixer, beat the eggs. Slowly add in the sugar, and beat until the mixture is light in color and the eggs have tripled in volume.

Stir in the vanilla extract, followed by the melted chocolate mixture.

Fold in the flour mixture until well combined.

The dough will be very soft, almost batter-like in texture. Refrigerate the dough for about 30 minutes or until it’s firm enough to scoop.

Preheat the oven to 325° F.

Line a baking sheet with parchment paper and portion the cookies into heaping tablespoons.

Sprinkle each cookie with salt, and bake them for 10-12 minutes, or until their tops are puffed.

Let the cookies cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

Assembly

Scoop your favorite, all-natural, ice cream onto the flat side of one cookie. Top with a second cookie. Sprinkle the exposed ice cream with shredded coconut, and enjoy!

Single-Grain

Here’s to Ice Cream All Year Long!
-Quelcy

A CSA Inspired Cake: Chocolate Zucchini Layer Cake with Gooseberries

August 2014

Back when the corn was barely knee-high, the Urban Farmer and his truck were stranded beyond the urban limits awaiting a mechanic’s touch. The con of this scenario was waiting a week for that boy. The pro of this scenario was scoring that boy’s CSA basket of summer goodness! Many a recipe developer may have seized this opportunity to create a savory plate, but I saw a zucchini and gooseberries, and my mind went straight to layer cake.

Cake Stand

Chocolate Zucchini Cake

Lemon Rosette

Whole-Wheat Chocolate Zucchini Layer Cake with Gooseberries

Ingredients

2 1/2 cups whole-wheat pastry flour
3/4 cup pure cocoa powder
1 Tablespoon baking powder
1 teaspoon baking soda
1 Tablespoons instant coffee
1/2 teaspoon salt

1/2 cup organic, unsalted butter
1 1/2 cups organic cane sugar
1 teaspoons pure vanilla extract

2 large organic eggs

1 cup organic whole-fat yogurt

3 cups shredded zucchini

1/2 cup organic semi-sweet chocolate chips

Local Gooseberries, tossed in organic cane sugar
Raspberries, tossed in organic cane sugar
Local Mint or Fresh Herbs
Lemon Peel
Organic powdered sugar

Directions

Preheat oven to 350F

Grease a 9-inch springform cake pan with butter or olive oil. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, instant coffee and salt. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar, and vanilla.

Beat in the eggs, one at a time.

Alternately, stir in the flour mixture and the yogurt, starting and stopping with the flour.

Fold in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the cake for 35-40 minutes, until the top springs back lightly when touched, and it seems set.

Allow cake to cool completely before removing from the springform pan. Use a serrated knife and a lazy susan to cut the cake into two layers.

Spread an even layer of the whipped cream (recipe below) over the base layer of cake. Top with the remaining layer. Add more whipped cream to the center, and top with berries and lemon garnish. Sprinkle with powdered sugar.

Single-Grain

Whipped Cream Filling

Ingredients

1 cup organic heavy cream, chilled
1 cup mascarpone cheese
2 teaspoons pure vanilla extract
1/8- 1/4 cup pure maple syrup
2 lemons, zested

Directions

In the chilled bowl of a standing mixer, whip the heavy cream until it thickens slightly. Add the remaining ingredients, and continue to beat until stiff peaks form. Keep chilled until ready to use.

Single-Grain

Here’s to Community Sponsored Cakes!
-Quelcy

Gluten-Free Almond Chocolate Layer Cake with Roasted Plums

August 2014

My name is Quelcy, and I am prone to perfectionism.

I fully admit this is a problem, but rather than acknowledge a higher power and 12-step my way through this issue, I just seek constructive friends to indulge my need for critiques. I am also prone to perfectionist tantrums, in which I want to hide my work and/or start over.

Chocolate Cake Layers

This cake was one of those tantrums. I set out to impress, obviously. One doesn’t just layer cake for the sake of any ol’ Monday. I wanted to contribute to a group and announce, “oh hey, did I mention I bake?” I did not want to announce, “Oh hey, did I mention I bake, but the texture of my baking is a complete failure?”

Roasted Plums

My decision to be amenable to a crowd, and therefore gluten free, resulted in a grittier texture (second issue with this batch of almond flour, so maybe it was a milling fluke?). Perhaps I was rushing as well, and I didn’t allow the cake to bake or cool long enough. As always, there are several factors and several ways to beat yourself up.

The result was a very rich, chocolatey fail in my mind. However, the cake was chocolatey enough, and I had all the right toppings to gussy it enough, so I just decided to offer my cake with a humble apology for the texture, and you know what happened?

That friendly crowd ate every last morsel, and in the words of Life cereal, they liked it! They really liked it!

Is there a moral to this cake? Sure. The moral of this cake story is: eat more chocolate and don’t hate on yourself too much.

Chocolate Plum Cake

Gluten-Free Almond Chocolate Layer Cake with Roasted Plums

Ingredients

2 cups organic almond flour, spooned and leveled
1 1/2 cups organic raw cane sugar
3/4 cup unsweetened, pure cocoa powder
1/2 cup organic light brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt

1 cup organic, unsalted butter (2 sticks), cut into pieces, plus more for the pans
1 cup red wine

2 large organic, cage-free eggs
1/2 cup organic ricotta cheese
1 teaspoon pure vanilla extract

Directions

Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

In a small saucepan, combine the butter and red wine, and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined.

Beat in the eggs, one at a time, then the ricotta and vanilla.

Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

Single-Grain

Whipped Cream Topping
Note: I typically use maple syrup for my whipped cream sweetener, but I wanted this topping to have a little more structure, so I used powdered sugar. 

Ingredients

1 cup organic whipping cream
1 Tablespoon pure vanilla extract
1/2 cup organic powdered sugar

Directions

Chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the vanilla.

Use a mixer, on medium speed, to beat until peaks begin to form.

Add the powdered sugar, and continue to mix until combined. Keep chilled until ready to use.

Single-Grain

Balsamic Roasted Plums

Ingredients

4-5 organic plums
organic unsalted butter
balsamic vinegar
organic light brown sugar
cinnamon
nutmeg
cardamom

Directions

Cut plums in half and remove pits.

Arrange in a baking dish, cut side up. Brush each plum surface with melted butter and balsamic vinegar. Sprinkle with sugar and spices.

Bake at 350 F for 15-20 minutes.

Single-Grain

Assembly

Transfer one of the cakes to a platter and spread with ¾ cup of the whipped topping.

Top with the remaining cake, and spread with the remaining whipped topping.

Top with roasted plums (I threw in some gooseberries also). Sprinkle with powdered sugar and garnish with thyme or the fresh herb of your choice.

Single-Grain

Here’s to Chocolate Failures!
Quelcy

Chocolate & Raspberry Cheesecake Swirl

June 2014

“You can’t go wrong with chocolate.”

That could be the title of my memoir. It might one day be the title of my memoir, but for the time being, it was a birthday cake request for a friend’s big 3-0. This friend also happened to deem a local bakery’s raspberry ricotta pie “the perfect dessert.” If you’re turning 30, I do believe you should have everything you want, so it was time for some chocolate and raspberry swirling action!

Cake Top View

Raspberry Swirl

Raspberry Compote

Raspberry Compote

Ingredients

12 oz frozen raspberries, thawed
1/2 cup Turbinado raw cane sugar
2 Tablespoons fresh lemon juice
1 Tablespoon Grand Marnier
½ teaspoon organic cornstarch

Directions

Combine all ingredients in a medium saucepan and stir to combine.

Simmer for 10 minutes over medium-low heat, stirring occasionally.

Once the raspberries fall apart and the sauce is thickened, remove from heat.

Allow to cool for at least 15 minutes before serving.

Note: This will make extra, but it’s worth having extra to top ice cream or toast. Alternately, you could add a raspberry layer in between the chocolate and cream cheese batters or simply halve the recipe.

Marbling

Note on the Cake Size: The recipe below will make two 9-inch springform pans, or you could make one cake with much thicker layers. 

Chocolate & Raspberry Cheesecake Swirl

Cheesecake Batter

16 ounces organic cream cheese, softened
2/3 cup Turbinado raw cane sugar

2 eggs + 2 egg whites (organic, cage-free)

2 Tablespoons whole-wheat pastry flour

Brownie Batter

2 cups whole-wheat pastry flour
1 cup unsweetened cocoa powder
1 teaspoon salt

1/2 cup olive oil
1/2 cup organic half & half
4 teaspoons pure vanilla extract
4 organic eggs
3 cups organic light brown sugar, packed

*raspberry compote (recipe above)

Directions

Preheat oven to 350 and oil or butter two, 9-inch springform pans.

For the Cheesecake Batter:

Use a mixer to cream together cream cheese and sugar until smooth. Add sugar, and mix well. Add egg and egg white and mix. Stir in the flour. Set batter aside.

For the Chocolate Batter:

Use a whisk to combine flour, cocoa powder, and salt in a large bowl.

In another large bowl, combine the oil, half & half, vanilla, eggs and brown sugar. Mix until smooth.

Slowly mix in flour mixture until completely combined.

Pour all but approximately one cup of brownie batter into prepared pan(s).

Spread cheesecake layer evenly on top of brownie layer.

Drop Tablespoons of reserved brownie batter and raspberry compote on top of the cheesecake layer. Use a chopstick or a knife to swirl the batter.

Bake about 25-30 minutes, until top is set.

Allow to cool completely before cutting. Store in airtight container, keep refrigerated.

Single-Grain

Bon Appétit!
-Quelcy