White Chocolate Bread Recipe!

White Chocolate Bread

Makes 5 loaves. Recipe from ClubMed Insider.

Ingredients:

8 cups flour
1 teaspoon yeast
1 tablespoon wheat gluten
2 teaspoons salt
3 1/2 cups water
2 3/4 cups white chocolate chips

Directions:

Place flour, yeast and gluten in a small bowl. Mix on medium-low or first speed for 1 minute. Add water and mix for another 2 minutes. Add salt and continue to mix for another 8-10 minutes on medium or second speed.
Add chips and mix for 1-2 minutes or until the chips are well distributed throughout the dough. Take dough out of bowl and lightly knead into a ball. Let rest for 15-20 minutes.
Preheat the oven to 450?F. Divide dough into 5 equal portions and knead into the desired form. Let the loaves proof for about 30-45 minutes, depending on the heat and humidity of the area.
Place uncooked loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes. Remove from oven and let stand for 15 minutes.

Source: http://www.loveandoliveoil.com/2009/08/white-chocolate-bread.html

Spiced Chai Latte Cupcakes with Cinnamon Swiss Meringue Buttercream Recipe!

Ingredients:

1 cup soy milk
4 black tea bags or 2 tablespoons loose leaf black tea
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
For frosting:
1/2 cup sugar
2 large egg whites
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 350ËšF.

Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags.

Allow to steep for 10 minutes, then remove teabags, squeezing out as much soymilk as possible. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

For buttercream: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.

Source: http://www.loveandoliveoil.com/2008/11/spiced-chai-latte-cupcakes.html

Chocolate-Amaretto Cupcakes

Source: http://www.loveandoliveoil.com/2009/09/chocolate-amaretto-cupcakes.html

For the cupcakes:

1 cup coconut milk
1/3 cup canola oil
1 tsp. vanilla extract
3/4 cup sugar
1 Tbsp. amaretto liqueur (see our Sept/Oct 2010 issue for a homemade recipe)
1 cup all-purpose flour
1/3 cup cocoa powder
2 Tbsp. almond meal or finely ground almonds
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

For the frosting:

1/2 cup butter or margarine, room temperature
2 Tbsp. cocoa powder
2 1/2 – 3 cups confectioners’ sugar
1-2 Tbsp. amaretto liqueur
2 Tbsp. heavy cream or soy creamer

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, amaretto and vanilla extract and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, almond meal, baking soda, baking powder, and salt. Add in two batches to wet ingredients and mix until no lumps (or very few) remain.

Pour into liners, filling each with about 2/3 full. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack and let cool completely.

For the frosting, cream butter until smooth and fluffy, about 2-3 minutes. Add in cocoa powder, along with 1/2 cup confectioners’ sugar. Beat until combined. Beat in amaretto to taste. Continue adding sugar 1/2 cup at a time, adding cream as necessary, until light and fluffy, 3-5 minutes. Spread or pipe onto cooled cupcakes.

Makes 12 cupcakes.