Lighter Chocolate Chip Bread

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Chocolate! What is not to love about it!!!

This recipe is a spinoff from the original recipe for Cinnamon-Swirl Chocolate Chip Bread by Sally’s Baking Addiction. The first time I baked this bread, I must confess I felt like I was transported to a great pastry shop somewhere! The smell of chocolate and cinnamon permeated the entire house and had my kids dash to the kitchen wondering what was baking!

Original Recipe from Sally's Baking Addiction

Original Recipe from Sally’s Baking Addiction

To top it off, I took some of the bread to work that morning (yes, the bread still slightly warm…needless to say, everyone raved about it and I obviously gave credit to Sally. I knew after the first loaf that this recipe was going to be keeper, but I wanted to find a way to “healthify” it up a little!

I thought cutting down the sugar content was quite easy to accomplish. Sally’s recipe calls for 1/2 cup of sugar with cinnamon to use in the cinnamon layer. Personally, I could do without it! So, there it is – my first calorie-saving switch was to eliminate the cinnamon sugar layer and instead use 1 teaspoon of cinnamon in the batter!

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Calorie-saving tip #2 – replace some of the oil with unsweetened applesauce! I substituted half the oil with the applesauce and you wouldn’t miss much of the moistness! Next time, I am going to try it with pureed prunes instead of applesauce to see how it turns out! I would imagine it will result in an equally delicious loaf with darker color! Yum!

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Final nutrient-boosting tip (#3) – substitute 3/4 cup of the all-purpose flour with whole-wheat. Yes, yes, white flour baked goods are delicious, but at least I feel a bit better knowing almost half the flour is whole-wheat! 🙂

"Lightened Up" Version - Can you tell the difference except for chocolate chip topping vs. chopped chocolate?

“Lightened Up” Version – Can you tell the difference except for chocolate chip topping vs. chopped chocolate?

This recipe is pretty simple to put together. As usual, measure out the dry ingredients, whip up the wet ingredients and fold in the dry into the wet making sure not to release your stress during the mixing process! 🙂 Gentle does it! My recommendation is to save your stress release for another bread recipe that calls for extreme amount of kneading! Gentle mixing results in a lighter bread that is not tough! And oh, another word of caution…this bread takes a long time to bake – almost an hour! So, you have to be patient!

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Enjoy!

Lighter Chocolate Chip Bread

  • Servings: 12
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Ingredients
1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup mini or regular semi-sweet chocolate chips
1 egg at room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 cup buttermilk
1/3 cup unsweetened applesauce-oil mixture (I spooned in applesauce halfway up a 1/3 measuring cup and topped with oil)
1 teaspoon vanilla

Optional:
2 tablespoons of sweetened coconut flakes
1 tablespoon of chocolate chips

Preparation:
1. Preheat oven to 350F; Spray a nonstick loaf pan with cooking spray on all sides and set aside. Alternatively, you can lay a piece of parchment paper on the bottom of the pan and spray over the sides of the pan. Parchment helps to remove the loaf easily from the pan.
2. Measure out the dry ingredients and sift into a medium bowl.
3. In a large bowl, whisk the egg. Mix in the sugars till all lumps are broken down. Stir in the buttermilk, applesauce-oil combo and vanilla.
4. Slowly stir in the dry ingredients, along with chocolate chips taking care not to overmix.
5. Spoon the batter into the prepared loaf pan. Top with some sweetened grated coconut (optional) and additional chocolate chips.
6. Bake for about 50-55 minutes till the bread is baked all the way through (confirm with the usual toothpick trick!).
7. Remove from oven, let cool in the pan completely. If you are in a hurry like I was the first time I baked, let cool for 10 minutes in the pan and carefully remove taking care not to scorch yourself (not advisable). Transfer to a cooling rack.

Bread will stay fresh in a tightly closed container at room temperature for about 5 days.
Enjoy!

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Coconut Curry Soup with Chicken and Vegetables

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True it is July and there is just a glimmer of hope that it might actually start to feel like summer, but that shouldn’t stop you from wanting a comforting bowl of soup for a meal, right?! Well, let’s just assume that’s the case! I know a bowl of soup sounds far more inviting in the cold and dreary winter months, but hey, with this intensely flavored bowl, you might actually feel like you are vacationing somewhere in Thailand or Sri Lanka! 

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The idea for this recipe originated from a lunch break conversation with a colleague who was longingly taking out a warm bowl of homemade soup from the microwave. It smelled great and she went on to add that she was so sad that her last bit of soup made in bulk was going to be consumed! She quickly summarized the recipe for me while I made a mental note of just three things – curry powder, coconut milk and whatever you want to throw in to make it a meal! I also remembered with a smile a small Ziploc bag of kefir lime leaves that I had in the freezer from an online purchase eons ago! I knew adding that would mean I would get an addictive aroma of combination of curry, coconut and citrus! What not to love about this, huh!

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I didn’t have to wait around to make this recipe. I had all the ingredients on hand – you think it is weird? 🙂 Especially those kefir lime leaves! Oh well! By the way, for those of you who wish to avoid meat, you can easily substitute the chicken with tofu and the chicken broth with vegetable broth. I think that in essence will make this recipe vegan! A really delicious one!

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So, armful of assorted vegetables, a small tray of chicken thighs and a little of this and that, voila, the recipe was concocted in a flash! Seriously, don’t let the list of ingredients discourage you from trying this out. It is really a snap to whip up and the end result is….honestly, I think you should just make it and tell me yourself!

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Coconut Curry Soup with Chicken and Vegetables

  • Servings: 6
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Ingredients
6 chicken thighs, skin removed
Salt and pepper to season the chicken
2 tablespoons canola oil, divided for use
2 large carrots, peeled and sliced into 1/4″ inch thick slices
1/2 large red pepper, sliced into 2″ strips
1/2 large green pepper, sliced into 2″ strips
1 cup sliced mushrooms (button or baby bella)
1/4 cup diced onions
2 cloves garlic, finely minced
1 tablespoon mild or medium curry powder
2 kefir lime leaves, zest of 1 lime OR 2″ piece of lemon grass, crushed
Zest from 1 lemon
Juice from 1 lemon
1/2 cup thick coconut milk
1 32-oz container chicken or vegetable broth
1 cup of water
2 tablespoons of soy sauce
Dash of crushed red pepper, optional
3 corn on the cobs, cut in half (optional)
1 cup of cooked noodles (rice or Udon preferred) – Optional

Preparation:
1. Season chicken pieces with salt and pepper and set aside.
2. Heat a large, heavy bottom pan over high heat and drizzle a tablespoon of oil. Place the chicken thighs in a single layer and brown on all sides. Remove from pan and set aside.
3. Add the remaining oil to the same pan and add the vegetables, including onion and garlic and saute for a few minutes.
4. Stir in the curry powder and cook for another minute or two till the raw smell of the curry powder fades away. Add in the browned chicken pieces.
5. Slowly add the chicken broth, water and soy sauce. Adjust the amount of soy sauce to your taste. Add in the kefir lime leaves, lemon zest and lemon juice. Cover the pan with a lid, reduce heat to medium and let the soup simmer for 30 minutes till the chicken is cooked through and vegetables are tender.
6. Reduce heat to low and slowly stir in the coconut milk, reserving a few tablespoons to top the soups before serving.
7. Serve hot with some noodles (if using) and a sprinkle of chopped cilantro.

You can refrigerate any leftover for consuming later. Just know that when you reheat, the soup may look a bit “split” because of the coconut milk trying to separate from the soup. The taste will still be great!