Chocolate And Walnut Bread Panini Food

CHOCOLATE PANINI

Steps:

• Preheat the oven to 450 degrees.
• Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving.

CHOCOLATE HAZELNUT PANINI

Steps:

• Preheat oven to 350°F Spread hazelnuts on a pie plate. Bake until golden brown (around 12 minutes). Transfer hot hazelnuts to a mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
• Cook half-and-half, brown sugar, and salt in small saucepan over medium heat, stirring, just until mixture comes to a boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
• Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on sheet of wax paper and spread each with 2 Tbsp chocolate nut mixture. Top with remaining slices, sprayed side up.
• Heat panini maker or waffle maker according to manufacturer's directions. Add panini, in batches if necessary, and cook until golden brown, around 2 minutes. Cut each panino into thirds.

CHOCOLATE CHIP WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Combine flour, baking powder and cornstarch in a small bowl and set aside.
• Line bottom and long sides of an 8.
• 5 x 4inch loaf pan with waxed paper and grease.
• Sprinkle 1 1/2 tbl of the sugar into the pan and tilt pan to distribute evenly on bottom and sides; tip out any excess.
• In a medium bowl, cream the butter until soft and add the remaining sugar.
• Beat until light and fluffy and then add eggs, one at a time, beating well after each addition.
• Gently fold in the dry ingredients, in 3 batches; do not overmix!
• Fold in the vanilla, raisins, nuts, lemon rind and chocolate chips until just blended.
• Pour batter into prepared pan and bake for 45-50 minutes or until tester comes out clean.
• Let cool for 5 minutes in pan and then cool completely on a wire rack.

CHOCOLATE WALNUT BREAD

Steps:

• Preheat oven to 350º.
• Lightly grease and cocoa pans; tap out excess cocoa.
• In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
• In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
• Slowly add in the dry ingredients, beating just until combined.
• Stir in walnuts, chocolate chips, and dates.
• Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
• Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
• Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

CHOCOLATE CHIP AND WALNUT BANANA BREAD MUFFINS

Steps:

• Sift the flour, baking soda and salt into a bowl. Set aside.
• Whisk the eggs and the vanilla together. Set aside.
• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas and stir until incorporated.
• Mix in the flour mixture until just incorporated with a spatula.
• Pour in the walnuts and chocolate chips and gently fold into mixture.
• Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).