CHOCOLATE ALMOND PUMPKIN BREAD
This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!
Provided by SueHoo
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
- Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 50.1 g, Cholesterol 31 mg, Fat 16.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 322.1 mg, Sugar 34.1 g
ALMOND CHOCOLATE CHIP PUMPKIN BREAD
A delicious, moist, full-bodied seasonal treat! This pumpkin bread is for those looking for a huge hit of holiday flavors to share with friends and enjoy themselves. Also an excellent gift idea, or as an addition to any fall/winter potluck gathering.
Provided by Home_Chef_Jen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
- Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.4 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 232.6 mg, Sugar 28.5 g
CHOCOLATE ALMOND BUTTER BUDDIES
Provided by Nancy Fuller
Categories dessert
Time 1h30m
Yield 3 1/2 dozen buddies
Number Of Ingredients 7
Steps:
- In a stand mixer fitted with the paddle attachment, cream the butter and almond butter on medium-high speed until very smooth. Add the graham cracker crumbs and vanilla and beat again until smooth. On low speed, add 2 cups of the confectioners' sugar and beat to combine. Continue adding the sugar, about 1/2 cup at a time, until you can form a handful of the mixture into a slightly sticky ball. Refrigerate the dough just to firm it up a bit, 10 to 15 minutes.
- Roll the dough into 1-inch balls and put on a parchment-lined baking sheet. Refrigerate the dough again just to firm it up a bit, 10 to 15 minutes.
- Meanwhile, melt the chocolate chips and shortening in a double boiler or a bowl set over a pan of simmering water. Stir until smooth. Remove the bowl from the heat and let the chocolate cool and thicken while the buddies chill in the refrigerator. (You want the chocolate thick enough so you can dip and coat the buddies.)
- To dip them, poke a buddy with a wooden skewer or toothpick and swirl it in the melted chocolate, leaving a little of the almond butter mixture peeping out at the top. Drop it gently back onto the parchment-lined baking sheet.
- Once you've dipped all of the buddies, refrigerate them until the chocolate is set, about 30 minutes.
CHOCOLATE-ALMOND BUTTER CUPS
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is a much healthier take on our favorite name-brand treats.
Provided by Hannah Bronfman
Categories HarperCollins snack Dessert Kid-Friendly Small Plates Candy Chocolate Almond Coconut Nut Wheat/Gluten-Free Peanut Free Dairy Free
Yield Makes 24 cups
Number Of Ingredients 8
Steps:
- Line a mini muffin pan with paper liners and set aside.
- In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
- Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
- Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
- Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
- Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
- Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
CHOCOLATE PUMPKIN BREAD
Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.
Nutrition Facts : Calories 242 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE ALMOND BARK
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
CHOCOLATE AND ALMOND TIGER CAKE
This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
- Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
- Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
- If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.
CHOCOLATE ALMOND BRAID RECIPE BY TASTY
Here's what you need: puff pastry, chocolate, egg wash, crushed nuts
Provided by Tasty
Categories Desserts
Yield 5 pieces
Number Of Ingredients 4
Steps:
- Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
- Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
- Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
- Bake at 415°F (213°C) for 25 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
CHOCOLATE ALMOND PUMPKIN BREAD
This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it.
Provided by TCookie
Categories Quick Breads
Time 1h35m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
- Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
- Stir in chocolate chips and nuts until well distributed.
- Line two bread pans with foil and oil the foil.
- Divide the batter between the pans and smooth the tops.
- Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
- Test for doneness with a wooden pick.
- Cool on a rack for about ten minutes before removing from the pan to finish cooling.
- This keeps best in the refrigerator, and slices easiest when cold.
- Hard to wait for this, though!
Nutrition Facts : Calories 180.7, Fat 8.7, SaturatedFat 2.1, Cholesterol 17.6, Sodium 170.3, Carbohydrate 25.1, Fiber 1.3, Sugar 16.9, Protein 2.5
CHOCOLATE ALMOND BONBONS
Make and share this Chocolate Almond Bonbons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
- In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
- Blend in chocolate mixture and vanilla.
- Stir in flour and salt; mix well.
- Using rounded teaspoonfuls of dough, shape into ball.
- Place 2 inches apart on ungreased cookie sheets.
- Make an indentation in center of each cookie.
- Fill each with scant 1/4 tsp.
- almond paste; press dough around filling to cover.
- Bake at 350* for 9 to 11 minutes or until set.
- Remove from cookie sheets; roll in sugar.
- Cool completely.
- Yield: 4 dozen cookies.
CHOCOLATE-ALMOND PASTRIES
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
- Transfer baking sheet to oven, and bake until pastry ispuffed and golden brown, 15 to 20 minutes. Remove fromoven, and cover center evenly with chocolate. Drizzle withhoney, and sprinkle with salt. Return to oven, and bake untilchocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, anddrizzle with more honey.
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