TRIPLE COCONUT CHOCOLATE BREAD

Do you folks ever make up little stories about the general population in your neighborhood? Not the general population who live nearby or over the road, who you apparently really know somewhat about — however the general population you see each morning on your approach to work or once in a while when you stroll past the transport stop or lined up in line at Starbucks, all Lululemon'd to the nines, who you genuinely know nothing about with the exception of possibly that they more than once arrange an "Ummm, Hi Short Decaf Nonfat Cap," to which you more than once address (inside, uh'course) Ummm, Hi WHAT'S THE FREAKING POINT?

And after that you look at that clean little Lulu'd bum and absolutely get it.

Bah.

Anyway. I do this on the reggie.

Short Nonfat Cap is without a doubt a nerd ladyboss turned gems party entertainer and a frantic gatherer of Southwestern stoneware.

Woman Who Runs with Hair Down (genuinely, you folks, it's past her butt! why so long! why so… free?! so exceptionally captivating!) thoroughly adores scouting punny trinket T's and giving out ziploc compartments of macintosh nut treats each Christmas.

Starbuck's Manager Dude is getting his Masters in Sociology and has a Stanford competitor sweetheart and a weimaraner at home.

It's fun, correct?

Until you ponder what story individuals are telling about you.

Babywearing Bedhead lives for second breakfast, gets all her child rearing exhortation from Connie Britton and commonly can't heat for poop.

Goodness however heeyyyyyyyy…

Cheerful news is that Babywearing Bedhead has become some assistance in the preparing division recently — first when I gussied up the gutz to knock off Blum's Coffee Crunch Cake; then when these fudgy numbers came to be; and now, as this shockingly straightforward, fantastically breakfastable coconut bread.

This bread comes to you by method for Amy Guittard's new Guittard Chocolate Cookbook, a veritable trove of staggering (and stunningly possible) formulas that reach in chocolateyness from limited to wild, which may be the reason I adore it so. Instead of each formula being unmistakably debauched, a great number of things are unequivocally straightforward — modest, even — this bread included.

Talking about said bread, it's (acquit the descriptor) clammy while as yet having a cakey piece that asks the organization of your morning espresso or tea. Enticingly domed with a sharp, sugary outside layer. And after that there's that unmistakably firm chewy surface that lone originates from destroyed coconut. (On the off chance that you've had a Mounds Bar, you know the one… )

The chocolate here is, obviously, magnificent, also — not all that sweet as to overwhelm the tropical, practically rich kind of the three coconut emphasess going through this chunk (spread, drain and destroyed), yet sufficiently generous that you'd miss it in the event that it were overlooked. I'd go so far as to recommend that the slight severe edge of the chocolate really restrains the cake's lavishness somewhat, sharp and waiting and attracting as it may be.

In fact, the first formula distributed in Amy's book might be lighter in coconut profile as it requires a mix of (cow's) milk and coconut water where I've utilized all full-fat coconut drain and spread where I've subbed coconut oil, yet I guarantee you the final result is powerful — especially for second breakfast, and regardless of the fact that you bring no issue with dairy at all. 😉

Make a chunk — or three, they're super giftable!! — and you'll see.

Upbeat weekend everybody!

xo,

Babywearing Bedhead

PREP TIME

10 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 10 mins

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• ½ tsp salt
• 1 cup unsweetened shredded coconut
• ⅔ cup full-fat coconut milk
• ½ cup coconut oil, melted and cooled
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 3 ounces bittersweet chocolate, chopped
• 1 T raw or turbinado sugar

Instructions

1. Preheat oven to 350F. Grease (with coconut oil or spray) and flour a 9x5x3 loaf pan.
2. In a medium bowl, combine flour, baking powder and salt.
3. In a large bowl with a hand mixer, blend together melted coconut oil, granulated sugar, egg, coconut milk, vanilla and shredded coconut until well combined. Add flour mixture and mix until just combined. Fold in chocolate. Pour batter (it will be very thick) into prepared pan. Sprinkle raw sugar evenly over top of batter. Bake for 55-60 mins or until an inserted toothpick comes out clean. Allow bread to cool 15 mins in pan, then invert onto a cooling rack and cool completely.
4. Wrap cooled bread tightly in plastic wrap and store at room temperature overnight or up to five days before serving. Slice and enjoy!

NOTES

Like many cakes, this 'bread' is better enjoyed the next day and stores very well for up to 5 days at room temperature. If you plan to enjoy it much later than that, feel free to stash it in the freezer for up to 2 months. Thaw frozen bread in the fridge overnight before reheating in a 350F oven for 5-10 mins or until warmed through.

MINI CHILI CHEESE DOG POT PIES

Whew. How are you all? I'm, very much, drained. We said an ambivalent farewell to our minimal old house a week ago, pressed up our little kitchen and waited over numerous a container relating the recollections we made in one home and everything that anticipates us in the following. Also, now we have organization coming tomorrow and an entire heap'a boxes to be unloaded in the visitor room, so while I have an excess of fun stuff to discuss today, I'll keep things Speedy McGee. Here goes:

1) Kicking things off (sit tight for it… ), gracious heeeeeeeeeyyy Super Bowl Weekend — how're you doin? We're not a major football family unit, but rather we are a major occasions that-move smorgies family unit, and the Super Bowl is nothing if not a reason to scoop your face loaded with chips, plunges and puppies. The last is presumably my fave (on the grounds that you know I'm only a huge softie for wieners) with my exclusive genuine hesitation being that, so regularly, frank buns truly come up short. In my true inner being, I need my bun to be delicate, feathery, pillowy white.* Ethereally light, just about melt-in-your-mouth, and cruelly without dietary worth. But then every time we start up the barbecue and I make a beeline for the business sector, I end up talking myself into something entire grain and decrepit. Something with surface and bite and substance, yes, however truly ailing in the liberality division. I don't comprehend what it is that keeps me from simply getting that enticing sack of Wonder buns, yet I can't do it. Interesting, in light of the fact that you'd think in the event that I can't legitimize wrapping my pooch in the cotton treat of the bread world, I'd disagree with tucking it under a cover of pie outside, yet obviously that doesn't bother me at all, on the grounds that…

2) CHILI CHEESE DOG POT PIES!!!! Chili. Cheese. Hot Dogs. Pie Crust. I’m not going to insult you by going into any more detail than that. Except that I opted to use a can of Skyline Chili in these as a little homage to our days in the Midwest, and my. word. If you haven’t had Skyline before, it’s spiked with the unexpected aroma of cinnamon and spice and actually dresses up these pies just enough. But, of course, any chili will do, so go with what you got. The bottom line: game day or not, a chili cheese dog in pie form is most definitely a good thing. Speaking of good things…

2) CHILI CHEESE DOG POT PIES!!!! Bean stew. Cheddar. Wieners. Pie Crust. I'm not going to affront you by really expounding than that. But that I picked to utilize a container of Skyline Chili in these as a little tribute to our days in the Midwest, and my. word. In the event that you haven't had Skyline some time recently, it's spiked with the unforeseen fragrance of cinnamon and flavor and really spruces up these pies simply enough. In any case, obviously, any stew will do, so run with what you got. The primary concern: diversion day or not, a bean stew cheddar puppy in pie structure is without a doubt something worth being thankful for. Talking about great things…

3) I'm on a podcast! Huge astonishment, I'm a silly, drifting chaos, however in the event that that is your sack, click on over to The Dinner Special (← iTunes connection) and look at my glib visit (← my scene join) with host Gabriel Soh. We discuss stuff like how we figured out how to eat well at home when Lana was only a small nug, how we've adjusted our supper routine since having a kiddo and all the insane crap I do with my $19 rice cooker. There's even a YouTube fragment where I envision I do heaps of clumsy things with my face while attempting to appear as though I'm not doing ungainly things with my face (I haven't really seen it myself, yet, yet I'm entirely sure that is a given), so whoopee! 

So it's a simple as that, affections. Back one week from now with a registration before VDay! 

xoxo, 

Em 

p.s. – searching for all the more Super Bowl formula thoughts? Look at this helpful round-up of 20 basic Super Bowl eats from the chronicles! 

* omg however truly my buns absolutely check all these crates sighhhhhh

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Makes: 4 mini pot pies

Ingredients

• 5 good quality, organic hot dogs (such as Applegate), sliced
• ½ red onion, diced, plus extra for assembling
• 1 can chili (we used original Skyline Chili)
• ½ to 1 cup sharp cheddar cheese, cubed
• ½ recipe pie crust, homemade or storebought
• sprinkling of flour, as needed (see note)
• 1 egg beaten with a little water

Instructions

1. Preheat oven to 400F. Combine hot dogs, chili and diced red onion in a medium saucepan and simmer until hot dogs have plumped and onion is tender, about 10 mins. If chili is on the thin side, whisk flour into simmering mixture, just a half teaspoon at a time, to thicken slightly.
2. While mixture simmers, flour a large surface and roll pie crust out to about ⅛" thickness. Using a small bowl or plate as a template, cut four circles from dough. (Now's the time to use leftover dough, of which you should have plenty, to cut out cutesie shapes and stuff!)
3. Divide hot dog mixture evenly between four ramekins, layering cubes of cheese between and on top to taste. Scatter with a little more red onion. Top each ramekin with a circle of crust, pressing firmly to adhere. Brush tops with egg wash (use the egg wash as glue if affixing shapes) and slash several holes in the crust to vent steam.
4. Arrange pot pies on a rimmed baking sheet and bake 20-25 mins or until golden brown. Allow to cool slightly before serving. Enjoy!

NOTES

We used Skyline chili in this recipe, which is on the thinner side. Because of this, I quickly whisked a sprinkling of flour into the simmering mixture to thicken the sauce a little just before taking the filling off the heat. A thicker or heartier chili will probably be fine as-is.