Cheery Cranberry Chocolate Chip Bread Food

CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees and spray a 9x5 loaf pan with baking spray.
• Into a large bowl whisk together milk, egg, sugar, and melted butter.
• Sift together flour, baking powder, and salt and add it into the bowl.
• Whisk until just combined then fold in the cranberries and chocolate chips.
• Pour batter into loaf pan.
• To make crumble using a fork, mash together brown sugar, flour, cinnamon, and butter until it makes coarse crumbles then sprinkle it over the loaf pan.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let cool 20 minutes before removing from the loaf pan.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

DRIED CHERRY OR CRANBERRY LOAF

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

CRANBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, whisk together flour, baking powder and salt.
• Chop cranberries in half. This is done easiest when the cranberries are frozen.
• In a large mixing bowl, whisk together the sugar, eggs, milk, oil, applesauce, orange zest and vanilla.
• Stir in flour mixture, just until combined - do not overmix.
• Fold in cranberries and chocolate chips - do not overmix.
• Spoon batter into greased or paper lined muffin cups.
• Bake for 20 minutes or until golden and a toothpick inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
• Enjoy :)

MOIST CRANBERRY CHOCOLATE CHIP BUTTER CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease or spray a 13"x 9" baking dish.
• Using an electric mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture will almost double in size. Pay attention to this step - the eggs are the leavening agent in this recipe.
• Add in the softened butter and vanilla extract. Mix another 2 minutes.
• Stir in the flour, by hand, until just combined - do not over mix!
• Add the cranberries and chocolate chips. Gently stir until mixed throughout.
• Bake for 40-50 minutes, or until top is a light golden brown and a toothpick inserted near center of cake comes out clean.
• Cool completely on wire rack. Serve and enjoy :)

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Add room temperature butter, brown sugar and granulated sugar to a large mixing bowl. Mix with a hand mixer or the paddle attachment of a stand mixer. Mix until smooth and fluffy.
• Pour room temperature egg and vanilla extract into the bowl and mix again. Mix until a smooth mixture remains. Add flour, salt, baking soda, and baking powder to the mixing bowl and mix once more.
• You should be left with a smooth, thick dough. Add chopped cherries and chocolate chunks to the bowl and mix in with a spatula. Pop the bowl into the fridge to chill for 20 minutes.
• Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place on the baking sheet with space between each cookie.
• Bake at 350F for 20-22 minutes. Remove from the oven and cook on a cooling rack and enjoy!

CHERRY CHOCOLATE CHIP BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHEERY CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Heat oven to 350°F.
• Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
• Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
• Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
• Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
• Cool 15 minutes; remove from pans to wire rack.
• Cool completely.
• Drizzle Cocoa Drizzle Glaze over top.
• -----------ChocolateDrizzle Glaze--------------.
• Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
• Stir in cocoa and water.
• Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
• Do not boil.
• Gradually add powdered sugar and vanilla, beating with whisk until smooth.
• If necessary, add water, a few drops at a time, until of desired consistency.
• Makes about 1/4 cup glaze.

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350°.
• In a large bowl, mix together the flour, baking powder, salt and cocoa and set aside.
• In another large bowl, use an electric mixer (or stand mixer) and cream together the butter and sugar for about 2-3 minutes. Add the eggs and almond extract and beat for another 1-2 minutes.
• Add the flour mixture and milk and mix just until combined - don't overmix! Use a large spoon to fold in the cherries and chocolate chips.
• Pour the batter into a well-greased bread pan and bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean (or until internal temp reaches about 200°). Let the bread cool in the pan for about 20-30 minutes and then remove from pan and cool on a wire rack until completely cooled. Drizzle the glaze on top of the cooled bread.
• GLAZE: Pour the half-and-half in a small glass bowl and microwave for about 45 seconds. Add the chocolate chips and stir until smooth and completely melted. Add the powdered sugar and continue to stir until smooth. Add 1-2 Tbsp of hot water and mix well to desired consistency.

CHOCOLATE CHIP CRANBERRY MUFFINS

Steps:

• Whisk together flour, baking powder, and salt in a small bowl. Scoop out about a tablespoon of the dry mixture and set it aside.
• In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture just until combined.
• Add the reserved dry mixture to the chopped cranberries and stir to coat. Gently fold into the batter with the chocolate chips.
• Scoop batter into well greased or paper lined muffin pan.
• Bake at 350° for 20 minutes or until a tester comes out clean. Let cool in pan for 5 min. Remove from pan and let cool completely on a cooling rack.

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES

Steps:

• Mix flour and salt, set aside.
• Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.
• Add flour and salt mixture and mix until it starts forming larger clumps.
• Mix in chocolate chips and maraschino cherries.
• Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
• Preheat the oven to 325 F and line baking sheet with parchment paper.
• Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between.
• Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top)
• Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

CHERRY CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• 1. Preheat oven to 350. Lightly grease and flour three 3x5 miniature loaf pans. In a small bowl, combine chocolate chips,cranberries,chopped pecans and grated orange peel and set aside.
• 2. In a large bowl, combine flour,sugar,baking powder,baking soda and salt. Using a pastry blender,cut in shortening until mixture resembles coarse crumbs. Stir in orange juice,egg and chocolate chips mixture. Mix until fully incorporated.
• 3. Pour batter evenly into prepared pans. Bake in oven for 40 to 45 minutes, or until a toothpick inserted in center of loaves comes out clean. Let cool for 15 minutes before removing to a wire rack. If desired, top Cocoa Drizzle Glaze.
• 4. FOR COCOA GLAZE: In a small microwave safe bowl, place butter. Microwave for 20 to 30 seconds until butter is melted. Stir in cocoa powder and water.Microwave for an additional 15 to 30 seconds, until mixture is slightly thickened. Gradually add powdered sugar and vanilla, stirring constantly until glaze is smooth. If glaze is too thick, add a few drops of water. Drizzle over Cherry Cranberry Chocolate Chip Bread.

CHERRY JAM WITH CHOCOLATE CHIP BUTTERMILK SCONES

Steps:

• Place 2 empty saucers in the freezer to chill. Wash and pit the cherries. Cut three quarters of them in half, leaving the remainder whole.
• In a large saucepan, combine cherries, lemon juice and sugar. Heat gently, without boiling, until sugar has dissolved. Boil for 4 minutes, then crush cherries lightly with a potato masher.
• Add the butter, then test the jam to see if it will set by removing from the heat and drizzling a little onto a chilled saucer. Wait 30 seconds, then run your finger through the jam - if it crinkles, it's ready; if your finger slips through without the jam crinkling, boil for another couple of minutes, then re-test. Ladle into sterilised jars and place lids on immediately.
• Make the Chocolate chip buttermilk scones (see below). Serve the scones with the Cherry jam.
• Preheat oven to 200°C. Grease and flour a square cake pan, or a flat cookie sheet. Place flour, baking powder, sugar and butter into a large bowl or processor. Pulse, or use fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Add buttermilk and chocolate chips; pulse or stir until dough comes together. Place on lightly-floured surface. Roll out to a 3cm-thick rectangle. Cut into 12 scones. Place in prepared pan on the tray. Bake for 15 to 17 minutes or until lightly golden and hollow when tapped on top.

CHOCOLATE CHIP RASPBERRY BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold the raspberries and ¾ cup chocolate chips gently into the batter.
• Pour the bread batter into a greased 8"x4" bread pan.
• Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
• Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• Store in an airtight container.

CHERRY CHOCOLATE CHIP BREAD

Steps:

• Stir all ingredients together in a large bowl.
• Bake at 350 degrees for appx. 60 minutes. Best baked in 2 pans -- one 8 x 4 and one 6 x 3. Smaller pan will be done first.
• Best made and refrigerated a few days in advance of serving.