Midnight Delights

The bite sized treats sure are rampant at the grocers.  Everything is mini, little and bite sized.  Also, there is an advantage to making things in that size.  Bite sized treats are easy to transport and are easy to serve.

These particular morsels contain what I call the magic trio.  They have espresso, dark chocolate and a little bit of Kahlua or coffee liqueur.  Also, I think the addition of the walnuts is a great choice.  The chocolate cookie cup acts as a vessel to hold and support the rich, fudgey filling. This recipe makes about 4 dozen.

Midnight Delights
adapted from Bon Appetit

Ingredients/Cookie Crust
3/4 cup (1 1/2 sticks) cold butter cut into cubes
1/4 cup strong espresso coffee (chilled)
1/4 cup sugar
1/2 tsp salt
1 3/4 cups flour
1/3 cup cocoa powder

Ingredients/Filling
12 oz or 1 1/2 cups semi sweet chocolate chips (melted)
2 tbs butter (melted)
2 tsp coffee liqueur (I used Kahlua)
2 eggs
1/2 cup chopped walnuts
1/2 cup sugar
2 tbs milk
48 walnut halves( for toppers)

Prepare miniature muffin tins by greasing each cavity.  In a medium size bowl, sift the flour, salt and cocoa together.  Whisk in the sugar.  Then pour into the bowl of a food processor.  Toss in the butter cubes and pulse with steel blade till mixture starts to come together.  Then add the espresso coffee.  Pulse again until the mixture forms a ball of dough.

Sprinkle a flat surface with flour and divide dough into 4 equal pieces.  Take one piece and roll it out to a thickness of  1/8 inch. Using a 2 1/2 inch cutter, cut the dough into 12 disks.  Place each disc in a cavity of the muffin tin, so that each lines the bottom and about 2/3 up the sides of the cavity.  Repeat this process for the rest of the 4 tins.  Place all 4 tins in the refrigerator for 40 minutes to firm up.

While the tins are in the refrigerator, preheat the oven to 350 degrees and start on the filling.    In a medium size bowl, whisk together sugar, milk, butter and coffee liqueur.  Then mix in the melted chocolate until all is smooth.  Using a whisk, blend 2 eggs into the batter.  Once completely blended, fold in the walnuts.

Once the chilling time is complete, remove the tins.  Fill each cavity with 1 1/2 teaspoons of the chocolate batter.  Place each tin in oven and bake for 20 minutes. The filling should be puffed and cracked in places when done.  Remove pan and lightly press a walnut into the center of each.

Let bites cool in pan for about 15 minutes and then transfer to a rack to finish cooling.

Notes and Tips:

1. My end result was too much dough.  I must confess that the filling was not measured out exactly when filling the cavities and the thickness of the dough was not exact either.

2. If you only have one muffin tin, you can bake in batches. Because of the chilling time, the process will take longer if you prepare and bake 1 dz at a time.

                                    ***LAST YEAR: Lemon Butter Fudge**

Streusel Topped Babka

I am a little late with this post, but this past week has been hectic.  I decided I would rather wait until I could post without being rushed.

Since the last few posts have been very rich and indulgent, I decided I would go with something lighter and more in the cake family for this week.  This particular recipe is for a breakfast or coffee cake.  The bread part made from a wonderful brioche dough.  Brioche loaves are a favorite around here just simply served with butter.

However, I have no aversion to the additions to this bread.  Cocoa, cinnamon, pecans and walnuts swirl through the middle of the dough.  They are actually made like cinnamon rolls but the swirled dough slices are put in a loaf pan and shaped slightly.  The rising and egg wash is what actually brings the dough slices together.  Also, if that was not enough to hold the loaf together, it has been topped with quite a bit streusel.

The slices of this cake went over well at work and actually drew out a few introductions from some of the people.  I am glad the recipe made 3 loaves. Please note that the dough has to rest overnight prior to baking, so plan in advance.

Streusel Topped Babka
adapted from Great Coffeecakes

Ingredients/Babka dough
3/4 cup sour cream
3 eggs
1/2 tsp vanilla extract
1/2 cup or 1 stick butter ( in between temp/consistency, not soft and not hard)
1/4 cup warm water
1/4 cup plus 1 tsp sugar
1 tbs and 1 1/2 tsp or 1 1/2 pkgs yeast
3/4 tsp salt
3 3/4 cup flour

Ingredients/Filling
3/4 cup pecans, chopped and toasted
1 cup chopped walnuts
1 1/2 tsp ground cinnamon
1/3 cup dark brown sugar (lightly packed)
2 tbs plain bread crumbs
1/3 cup sugar
2 tbs dutch process cocoa powder
1/2 cup very soft butter
1 large egg beaten with 2 tsp water for egg wash

Ingredients/Streusel
3 tbs finely chopped pecans or walnuts
1/4 tsp baking powder
1/4 tsp salt
1 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
6-7 tbs butter

To make the dough, warm a small bowl by rinsing in warm water.  Then fill with 1 tsp of sugar and warm water.  Sprinkle the yeast on top-do not stir.  Cover the bowl with a saucer and let sit for 2 minutes. After it sets, uncover and swirl the bowl.  Repeat again with the time being 2 minutes. Cover for an additional minute, then uncover and stir.  Cover for one last interval of 3 minutes for yeast to get bubbly and foamy.

Using a stand mixer, blend the flour, sugar and salt.  Once mixed, add the butter and run mixer on low for about 3 minutes.

Take out a separate bowl and blend sour cream, eggs and vanilla.  Then add the dissolved yeast.  Take this mixture and pour it into the butter flour blend in the stand mixer.  Turn the mixer on low and let run for about 3-4 minutes, stopping occasionally to scrape down sides of bowl.

Place the dough on a floured surface and knead a few times until it is no longer sticky.  Divide into 3 pieces and place each in a small plastic bag and seal.  There should be enough room in the bag to allow for dough to expand and rise.  Refrigerate overnight.

The next day. prepare 3 of the 8X3 3/4 inch loaf pans by brushing the interior with some of the butter.  Then place a strip of parchment 3 inches wide by 15 inches long in each pan, making sure the long length hangs outside of the long sides of each pan.  It should be like a cross. Also line a baking sheet (with a slight lip on it) with parchment paper.

To make the filling, stir together the cinnamon, cocoa, bread crumbs and both type of sugars.  Set aside. 

Take one piece of dough out of refrigerator.  Place on floured surface and knead a few times.  Add 1/3 of the pecans.  Knead them into the dough evenly until the dough is no longer sticky.  Roll the dough into a rectangle.  It should be 12 inches and parallel to the counter with the left and right sides measuring 9 inches.

Spread surface of the dough with 1/3 of the remaining butter, leaving a 1 1/2 border at the top of the 12 inch length.  Sprinkle top with  1//3 cup of the cinnamon cocoa blend, leaving the top border blank.  Sprinkle with 1/3 cup chopped walnuts.  Press filling slightly into the dough.  Brush the 1 1/2 inch border with the egg wash.

Starting with the long edge closest to you, roll the dough up toward the egg wash side.  Once a log has formed, pinch the egg wash edge against the log. After the initial roll up, roll a few more times on a floured board to tighten the dough and keep it sealed.  The log should be the same length as the original dough length of 12 inches.

Cut the log into eight pieces.  Then brush egg wash on the uncut outside dough of each piece, leaving one side without the egg wash to put up against the pan.  Place the pieces ,with the cut side down, in two rows of four going down the length of the pan.  Then push down slightly.  Also push from the sides inward to make it into a loaf mound.  Repeat the steps in this is paragraph as well as the 3 prior for the other two mounds of dough in the refrigerator. Once completed, cover each loaf with a clean towel and place in a warm area to rise.  Rising time should be about 1 to 1 1/2 hours.

To make the streusel place the butter in a small sauce pan over low heat until almost all is melted. Remove and let cool.   In another bowl, mix together all the rest of the ingredients.  Stir dry ingredients into melted butter.  Stir until mixture has coarse crumbs and can clump in your hand.

Let the mixture sit for about 10-15 minutes. Preheat the oven to 350 degrees.  Brush the tops of the loaves (that have completed rising) with egg wash and sprinkle the streusel on top. Place the loaf pans evenly on the parchment lined baking sheet and bake until done about 30-35 minutes.  Check at the mid point to make sure loaves are not browning to fast.  You can slow down browning process by placing foil over the areas that  are toasting too fast.

Remove pans and let loaves cool.  When cooled, lift out by using the parchment paper in pans.  Slice and serve.
                      **LAST YEAR: Renegade Cookies***

Apple Butterscotch Bundt Cake

Well the Texas weather has finally cooled down, giving me thoughts about all the fall baking that is coming up and the great holidays.

This particular cake is a tasty way to welcome fall.  Anything that has cinnamon and nutmeg does the trick for me every time.  Not only does this cake have spices but also walnuts and apples, which add great taste and texture.

It is not difficult to make and does not require a lot of fancy ingredients, so it is a perfect recipe to go to when you are in a bind for time.

In my mind, bundt cakes have such great flavor that they really do not require any icing.  While I did not make the icing as stated in the recipe below, I did use a caramel drizzle. I will be serving the cake with the drizzle on the side, so people can make their own choice.  Some of the crowd is dieting and some have a big sweet tooth, so I think this was a good solution.

Apple Butterscotch Bundt Cake
adapted from Cake Simple

Ingredients/ Cake
1 cup chopped, toasted walnuts
4 cups chopped and peeled apples (I used Granny Smith)
1 1/2 cups canola oil
3 eggs
2 tsp vanilla extract
1 cup granulated sugar
1/2 cup light brown sugar (packed)
3 cups flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt

Ingredients/ Butterscotch Icing
1 cup confectioners sugar
1/2 cup packed brown sugar
1/3 cup heavy cream
1/4 cup or 1/2 stick of butter /cut into small cubes
1/4 tsp salt

Prepare a 12 cup bundt pan by greasing the inside with melted butter, you can use a pastry brush or dip a paper towel into the butter and coating the pan.  Then dust the interior with flour and tap out the excess.  Set aside and preheat the oven to 375 degrees.

Sift together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Then fill the bowl of a stand mixer with the canola oil and both sugars.  Using the whisk attachment, blend for 30 seconds on medium speed.  Add one egg and whisk for another 30 seconds.  Continue with the same process for each egg addition.  Once all the eggs are blended, whisk in the vanilla extract.

Add the sifted ingredient to the batter and stir with a wooden spoon until no dry streaks remain.  Then add the walnuts and apples, folding in until all is evenly distributed.

Then spoon batter evenly into prepared bundt pan.  Place pan in oven and bake until tester comes out clean.  With my oven it took about 55 minutes.  The recommended baking time with the recipe is one hour and 15 minutes.  Remove cake from oven and place on a wire rack.  Let cool for 20 minutes and then invert cake onto rack and let cool completely before icing.

For the icing, fill a saucepan with the heavy cream, brown sugar, butter and salt.  Place pan over medium low heat and let cook, stirring constantly.  When the sugar and salt have completely dissolved, remove pan from heat and let cool.   Once mixture reaches room temperature, sift the confectioners sugar over the top, then whisk until smooth.

Take the icing and drizzle over the top of the cake, now it is ready to serve!
                    **LAST YEAR: Big Brahman Rolls** 

Juniors Triple the Fudge Brownies

A friend of mine recently had her 19th birthday and I had asked her what she wanted and the reply was brownies.  I had made a big batch, so there was plenty to go round.  They were well received by the whole crowd.  Even someone commented that they would have to take them home first and count all the nuts in them before anyone else can have them. I think I saw them scooping up on their fifth piece later that day, with no shame in admitting that they would not be sharing any pieces!

I would say after trying one of these rich and fudgy brownies, they even had me shamelessly reaching for a second piece.  The thickness as well as the layer of chocolate chips in the center really makes these perfect for the chocoholic in all of us.  These days it is hard to consider a plain brownie. The without nuts and without chocolate chips version does nothing but make me recall the word bland.

I have included the frosting recipe here, but I did not include these in the batch I made.  Considering it makes 6 cups to put on 24 brownies that are 2 1/2 inch square by 1 1/2 inch high, I did not want to induce anyone into a sugar coma.  Just by looking at the list of ingredients for the brownies, you can make a good determination about if you need to move on with the 1/2 inch layer of frosting on top.

Juniors Triple the Fudge Brownies
adapted from Juniors Dessert Cookbook

Ingredients/ Brownies
12 oz of mini semisweet chocolate chips
10 oz of bittersweet chocolate (at least 60% cacao)
4 cups coarsely chopped walnuts
2 tbs of vanilla extract
9 eggs
1 lb butter
4 cups sugar
2 tsp salt
3 1/4 cup of flour

Ingredients/Fudge Frosting
1 cup or 2 sticks of butter
1/4 cup vegetable shortening
1 tbs vanilla extract
3-4 tbs heavy whipping cream
2 tbs dark corn syrup
10 oz bittersweet chocolate (melted in double boiler)
1/4 tsp salt
4 cups or 1 lb confectioners sugar
1 tbs dark cocoa powder
whole pecans (optional)

Prepare two 8 or 9 inch square baking pans by buttering the insides.  Then line the bottom and two sides of the pans with parchment, leaving an overhang on the two sides.  Butter the face up sides and bottom of the parchment paper.  Preheat the oven to 325 degrees.

Place the butter and the chocolate in a large heavy saucepan and place over low heat.  Using a wooden spoon, stir until all chocolate and butter is melted and smooth.  Remove from heat to cool slightly.

In another bowl, sift together the flour and salt.  Set aside.  Place all eggs in the bowl of a stand mixer and beat with wire whisk blade for 3 minutes on high.  The eggs will turn a light yellow and thicken.  Keep the mixer running and add the sugar.  Once blended, turn the speed down to low and add the butter/chocolate mixer and beat until smooth.  Then add the vanilla extract.

Unhook bowl from mixer and take wisk blade out.  Pour in flour and mix with a wooden spoon until no dry streaks remain.  Then fold in walnuts until evenly mixed into batter.

Pour 1/4 of the batter into one pan and tilt pan until evenly spread.  Do the same with the second pan. Take the bag of mini chocolate chips and sprinkle them evenly over the batter in each of the pans.  Layer each pan again with 1/2 of the remaining batter.

Place in oven and bake for about 40-50 minutes, depending on the size of the pan.  Brownies are done when they are almost set in the center.  A tester should come out moist with some batter still clinging to it. Remove pans and place on rack to cool for about 1 hour.

Then run a knife down the two unlined sides of the brownies. Invert the pans and peel off the parchment.  Then invert onto cutting board to completely cool.

For the frosting, place the butter and shortening in the bowl of a stand mixer.  Cream together with the mixer on high for about 3 minutes.  After each minute, stop and scrape down the sides of the bowl.  Continue to beat and add the vanilla, cocoa and corn syrup.  Once blended, add the melted chocolate.

Sift together the salt and confectioners sugar in another bowl.

After the chocolate is evenly distributed into the batter, turn the mixer down to low.  Pour in 2 cups of sifted ingredients and beat on low until no dry streaks remain.  Add the rest of the sifted ingredients and blend.  Once smooth, beat in 2 tbs of cream for 3 minutes on high.  Continue to add the cream and beat until desired consistency is achieved.  Frosting should become very airy with a rich chocolate color.  Spread on cooled brownies.  Refrigerate for 1 hour so the frosting can set.

Then, if you prefer, top with one pecan half, rounded side up.  Press slightly into the frosting. Cut into squares with a serrated knife and serve.

Tips & Notes:
1. Like with most brownies, you want to avoid overbaking.
2. It is important that you divide the batter equally to make sure there is coverage of the chocolate chips.
3. For the top layer of the batter, it is best to spoon it on top and then smooth, that way there is less of a chance of shifting the chocolate chip layer.
4. I used two 8 inch square pans to achieve the thickness as shown in the picture.
                                  **LAST YEAR: Ivory Monkey Parfait**

Croissant Pockets with Apricots and Brie

It has been some time since I have posted any bread type of recipe, so I decided I would try my hand at making croissants.  Since croissants do require some time, I wanted to make something out of the ordinary instead of the standard.

Since the details of the whole process is lengthy, I have done one post for the dough and this post here for the filling baking and assembly.  The dough in the ingredients is linked back to the original process of making it.

The filling is what really puts these over the top. Brie and walnuts are a pretty tasty blend.  However, this recipe does not stop there, it also includes brandied apricots.  These do have a way of really making your taste buds come alive.  In one bite you get buttery pastry, melted brie, apricots,walnuts and brown sugar.

A perfect treat for brunch, special occasion or just to brighten up any morning.

Croissants Pockets with Apricots and Brie
adapted from Great Coffee Cakes

Ingredients
1 batch croissant dough
8 oz ripe Brie Cheese, cut into 16 slices, 1/4 inch thick and 3 inches long
9 oz dried apricots, each piece cut into 1/4ths
1-2 tbs brandy
1 cup water
2 tbs sugar
4 tbs butter (softened)
1/2 cup toasted walnuts
1/4 cup and 2 tbs light brown sugar
1 egg beaten with 1 tsp water (egg wash)
1/4 cup milk
powdered sugar (for dusting)

Put the apricots and water in a small saucepan and bring to a simmer.  Cover and cook for about 20-25 minutes.  Your apricots will turn soft and some of the water will evaporate.  Drain the apricots and reserve the liquid.

Pour the liquid back into the saucepan and add the brandy and sugar.  Cook over medium heat until sugar has dissolved and brandy has evaporated, which should take about 3-5 minutes.  Remove from heat.  Put the apricot pieces back into the liquid and stir to coat.  Transfer mixture to a heatproof bowl and let cool.   Once cooled, stir in the walnuts and set aside.

Place the butter and sugar in a small bowl and blend with a fork until the mixture has a paste like consistency.  Set this item aside also.

Line 2 baking sheets with parchment paper.

Take out the dough and cut it in half and return one piece to the fridge.  Place the other piece on a flat, floured surface.  Roll the dough into a rectangle, measuring 10x12 inches with the 12 inches horizontal to the counter.  Then cut the dough into 8 rectangles, measuring 3x5.

Working with one small rectangle at a time, even out the shape to an even 3x5 size with the 3 inches horizontal to the counter.  Spread one teaspoon of the sugar/butter blend over the center of each piece, leaving a 1/4 inch border around the edges.  Then cover with one tablespoon of the walnut/apricot blend.  Take a slice of brie and place in center of dough so each end touches the edges of the 3 inch width. The folding with be much like a letter.  Fold the bottom of the dough up and over, with the end covering the brie.  Then brush the top dough edge not covered by the filling with the egg wash.  Fold this end of the dough so it overlaps the other and pinch to seal.  Place seam side down on prepared baking sheet.

Continue with the process for the additional 7 pieces of dough and the remaining dough in the fridge.  The end result should be 16 filled croissants, 8 placed on each sheet.  Brush the tops and sides with milk and let rise 20 minutes.  Repeat the brushing and rise time for 1 more time and preheat the oven to 400 degrees.  Brush again with the milk and let rise for another 20 minutes.

Brush pastries with egg wash from bottom to top, being careful not to get any on the parchment or baking sheet.  Place pans in the oven and bake for 10 minutes.  Reduce the oven temperature to 350 and bake for 5 minutes and turn.  Bake for an additional 5 minutes.

Remove and place pan on racks to cool for about 20 minutes.  Dust with powdered sugar prior to serving.

Tips and Notes:
-after filling and folding you can freeze for later baking, just be sure to thaw it at room temperature before baking
-sides are not to be sealed, however, if you see that some cheese has melted out, you can take a spatula and push it back inside.  Just do it right after removing from oven.
-The Brie might not measure out perfectly to 3 inches for every piece, so you can put pieces together to make the strip the right size.
-try not to flatten your croissants when assembling, it impedes the rising.
-do not over fill.  Too much butter/sugar will cause pools to run out and make your croissants soggy 
                           **LAST YEAR:Honey Bee Cookies**

Fuyu Persimmon Cake

Well I have decided to cut back on blogging and make some changes to embark on some new interests in my life.  It has been a wonderful ride, but this blog will become more of a personal diary than a public feed.  In review I would say that blogging does have a way of enriching your life but it can take over your life as well.  I will be posting quite a bit less and will not be visiting blogs anymore.  I will miss some of it, but I am sure my next endeavor will be just as rewarding.
 
This particular recipe has floated around to many places through the years, but it still remains an unique recipe in my book.

Since it is heavy on the spices, it is considered a winter cake.  However, since I did spy persimmons at the market, I could not pass them up.  Apparently there are two types, the Hachiya and the Fuyu.  This particular cake is made with the harder persimmons, the Fuyu.

I found it reminiscent of almost a gingerbread cake.  It was very moist with chunks of persimmons and walnuts throughout. Then it was all topped with a maple glaze.  Definitely something that will get you started thinking about the fall holidays and spicy treats.

Fuyu Persimmon Bundt Cake
adapted from Sunset Magazine, 1978

Ingredients/Cake
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp ground cloves
1 tsp baking powder
2 tsp vanilla extract
2 tsp lemon juice
2 eggs
1 cup chopped walnuts
3/4 cup raisins (I omitted)
1/2 cup butter
2 cups flour
3 cups peeled and chopped fuyu persimmons
2 tsp baking soda
1 2/3 cup sugar

Ingredients/Glaze
adapted from Food Librarian

1 cup confectioners sugar
2 tbs maple syrup

Prepare a 10 cup bundt pan by coating all the insides with butter.  Then dust with flour, tapping out excess.  Preheat the oven to 350 degrees.

Sift together the flour, salt, baking powder, cloves, cinnamon and nutmeg in a medium bowl and set aside.

Then beat together the butter and the sugar until light and fluffy.  Add the eggs, one at a time beating after each addition. Mix in the lemon juice and vanilla and beat until fluffy. In a separate bowl, mix the baking soda with the persimmons and then fold them into the egg/butter/sugar batter.

Fold the sifted mixture into the batter until no dry streaks remain.  Then stir in the walnuts.  Spoon the batter evenly into the cake pan and smooth the top.  Bake for about 55-60 minutes until tester comes out clean.

Let cool for about 20 minutes and then run a knife around the top edge and invert to finish cooling.
Mix together the glaze ingredients and drizzle over cooled cake.
                               **LAST YEAR: Shrimp Po' Boys**

Zucchini Slices with Chocolate Glaze

I have seen a lot of carrot cake recently and it did get me to thinking that it had been some time since I posted a cake made with a vegetable. While I was reviewing recipes, I was thinking how most of the time, cakes like this really have a great topping that compliments the flavor of the cake.  However, there are a lot of creations that have a bunch of add ins with the vegetables.  I have seen pineapple, coconut as well as white chocolate chips in carrot cakes.  Nothing wrong with that, but the more add ins, the lesser it becomes an actual carrot cake.

This particular cake is one layer, so in regards to the density, it lands in between a fluffy 2 layer birthday cake and a pound cake. The ground walnuts and grated zucchini in the batter bake up with a surprisingly smoother texture than you would think.  Besides the smooth texture, your taste buds will  experience a pop of cinnamon. Then the final flavor phase is the topping, which is the Viennese trademark, a silky coat of apricot glaze doused with bittersweet chocolate glaze.

The topping is a must. The apricot glaze has just the right amount of acidity to tone down the sweetness of this dessert.  In addition, the undercoat helps add that extra sheen to the ganache glaze on top.

Even though this is a zucchini cake, the topping puts it into a more upscale category than the standard.  I like that it can be made in a 9X9 pan, so it is a good one for small gatherings. Also, since the zucchini is not prominent in the taste, the unsuspecting veggie hater will also enjoy this dessert.  As a blogger, I rarely make anything twice.  However, after tasting this I have decided that it is worthy of a repeat-maybe sooner rather than later!

Zucchini Slices with Chocolate Glaze
adapted from Kaffeehaus by Rick Rodgers

Ingredients/Cake
1 tbs honey
1 tbs golden rum
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
2 tbs melted butter
bread crumbs (for dusting pan)
pinch of salt
3/4 cup sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 1/3 cup flour
1/2 cup chopped walnuts
2 cups finely shredded zucchini (about 2 small zucchini)

Ingredients/Topping
1/2 cup and 2 tbs apricot preserves
1 tbs rum or water
1/3 cup plus 1 tbs heavy cream
3 oz chopped bittersweet chocolate

Preheat the oven to 350 degrees.   Brush the interior of an 8X11 or 9x9 inch cake pan with the melted butter.  Then dust with the bread crumbs.  Set aside.

Take a food processor bowl and attach a standard metal blade.  Then fill with walnuts, flour, cinnamon, baking soda, baking powder and salt. Turn processor on and run for about 30 seconds or until the nuts are processed to a fine texture with the flour mixture.  Set aside.

In another bowl, whisk together eggs and sugar.  Then mix in the rum, honey and vanilla extract until blended.  Then stir in the vegetable oil.  Fold the walnut/flour mixture into the batter until no dry streaks remain.  Lastly, mix in the shredded zucchini.

Pour ingredients into prepared pan and smooth the top so it is even.  Place pan in oven and bake until tester comes out clean.  This should take about 25-30 minutes.  Remove pan and place on a rack to cool for 5 minutes.  After 5 minutes invert cake onto rack. Place rack over baking sheet lined with wax paper.  Let cake cool completely before topping.

To make the apricot glaze, place preserves and rum or water in a saucepan.  Put over medium heat and stir continuously.  Let come to a boil and cook for about 2-3 minutes.  The end result is a smooth glaze and there should be drops that cling to the spoon  Remove pan from heat.

Pour mixture into a sieve placed over a heat proof bowl.  Let drain and then push the remainder through the sieve with a spoon.  Then using a pastry brush, brush glaze all over the top and sides of the cake, making sure that edges are covered.  Then let cake sit at room temperature for about 30 minutes for glaze to set up.

For the ganache, place heavy cream in a saucepan and let come to a boil and remove.  Put all chocolate into saucepan with cream and do not stir for 1 minute.  Then whisk the chocolate into the cream until well blended.  Then pour over cake and smooth chocolate over top and sides with an offset spatula, letting excess drip off.  Place in refrigerator for 20 minutes to allow glaze to set.  Once set, you are ready to slice and serve!

Tips:
Do not use jam or jelly for apricot glaze, the sugar ratio is different so preserves are a must.
You can substitute with different preserves, depending on your preference.
For a non alcoholic version for the cake use 1/2 tsp rum extract or water in place of the rum.
Should you want to put any decoration or nuts on top, do that prior to chilling the cake.
You can prepare the cake one day in advance.
Cake should be served chilled.
It is easier to chop the chocolate right before pouring into cream.
I peeled the zucchini before shredding to insure there was no green coming through in the batter.
                      **LAST YEAR:Orange Chicken**

Miami Mango Cake

This go around I did want to use a fruit in baking that I had not tried yet, which was mango.  I was not even sure it was the right season.  After some research I found that March is the start of the season for Mexico, but May is the start of the season in Florida.

When I came across this recipe, the first thing that surprised me was that the cake has no butter in it. Also, it had quite a bit of mango.  This let me to believe that there was an error in the recipe.  In my mind I pictured this soupy batter that would never even bake up to a solid mass.

I forged ahead and popped the pan into the oven to bake.  I kept peeking through the window on the oven door to see the progress of it.  It actually got quite brown, most likely due to all that fruit.

All in all, the finished product is a wonderfully moist cake.  Even though the walnuts are optional they added another layer of texture in the bite.  Also, the sweet cream cheese icing really pairs well with the cake.

Some days your instinct is not on the right track and this was one of those times.  The cake was a hit at the luncheon, so it will be something that I will make again.

Now I am off to make 12 dz cookies for donations, so I will be baking up a storm!

Miami Mango Cake
adapted from Three Guys from Miami

Ingredients/Cake
2 1/2 cups mashed/pureed mangoes  (approx. 3 large mangoes)
2 eggs
1 tsp vanilla
1/2 tsp natural mango extract (I added this into the recipe, so it is optional)
1 cup chopped walnuts, optional
2 cups flour
2 cups sugar
2 tsp baking soda
1/4 tsp salt

Ingredients/Frosting
2 tsp vanilla
3/4 cup powdered sugar
1/2 cup butter
8 ounces of cream cheese

Ingredients/Topper
12-15 walnut halves
1/2 batch of above frosting
1/2  cup or more powdered sugar
2-4 drops of orange food coloring

To make the cake, grease the inside of a 9X13 inch pan.  Preheat the oven to 350 degrees.

Sift together the flour, baking soda and salt.  Set aside.  In another bowl cream together the sugar and the eggs.  Then beat in the extracts.  Add the mango in 1/2 cup intervals, beating after each addition. 

Then, using a wooden spoon, fold in the sifted ingredients until no dry streaks remain.  If you opted for nuts, stir them in at this point.  Pour the batter into the pan.  It will be easy to pour and will even out on its own.  Bake until a tester comes out clean, which is about 35-40 minutes.  Let cool in pan.

Take out a medium size bowl for the frosting.  Beat together the butter, vanilla extract and cream cheese. Once blended, sift confectioners sugar into mixture and then beat again until smooth and creamy.  Then frost the top of the cooled cake.

For the orange/walnut topper, make 1/2 a batch of the frosting and beat in orange food coloring.  Then sift in another 1/2 cup of the powdered sugar and beat again.  If it is not your desired consistency or color continue to add drops of food coloring and tablespoons of powdered sugar, beating after each addition. Mixture should be smooth and creamy with no streaks of food coloring or powdered sugar.

Cut the cake into serving pieces and then pipe a swirl on the top center of each piece. Place one walnut on top, pressing down lightly.  Then you are ready to serve.
               **LAST YEAR: Shrimp Cakes**

Fraternity Brunch Bars

When I went to college, my mother said that several of her friends could not believe she let me go to the one I picked.  The college has a lot of great academics, however, it also has been labeled as a big party school.

One of the memories I have is when the sorority girls were to help out the pledges at a fraternity on a raid to the the frat house.  We all gathered together, with one pledge advising us how to get into the house and what to do.  I think this was to be a raid with water balloons.  The plan was to take over, surprising the Frat brothers in the middle of the night.  The pledge leader urged everyone on and said "Let's go troopers" and proceeded to slip a large trash bag over his head.  Funny, the tough guy thought his head would poke right through the bottom, but he struggled to get it over his head and finally took it off and found some scissors  After that silliness, we were not so sure he should have been the leader.  So here we were ready to go.  Some had old clothes on, some with rain ponchos and others with zip lock bags on our heads to protecting our hair.

We moved in towards the back of the house. I opened the window to the room with the pool table and started climbing in. Halfway in, I felt the window sash hit me in the back.  At that time I quickly realized that someone had leaked our plans.  Luckily, another trooper had managed to invade the house and help me in.

Then the chaos ensued! Things flying down the hall, people running every which way. Not a single soul was surprised, they were all up and waiting  The worst was when they pulled out the fire extinguishers.  If you have never seen the effects of the spray, it is made to saturate every tiny crack and hole, even the ones so small we do not know exist.   I can remember seeing several white coated people. One poor guy with glasses looked like he was sprayed right in the face!  He had made little circles on his eye glasses so he could peer out through all that powder.

Our attire quickly become mottled with food as well as extinguisher powder.  However, one guy clearly was not bothered by this. He was the one fraternity brother that was getting the best of everyone.  I believe it was due to the initial shock of his nakedness that caught us off guard. One girl finally exclaimed with a forceful tone "Dude you really need to get some clothes on!"

Needless to say the raid was a failure.  We all finally retreated back outside and went to get some sleep.  Sadly the pledges were stuck cleaning up the mess the next day.

So for all the crazy college fraternities members as well as pledges, I dedicate these bars. The things that make these unique is the malt powder as well as the rum.  This bar has all the same qualities of a blondie, but thinner with a kick of rum.  I still am undecided if the malt taste is evident, but you can be the judge.

Fraternity Brunch Bars
by flourtrader

Ingredients
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground vanilla beans
1 1/2 cups flour
3/4 cup chopped toasted walnuts
1 egg
2 tbs malted milk powder
1/2 cup dark rum
1 cup brown sugar,  packed
1/4 cup shortening

Preheat oven to 350 degrees. Grease and flour the inside of a 9X13 pan.

Sift together the salt, baking powder, baking soda, flour and vanilla bean powder.  In a separate bowl beat together shortening, sugar and egg. Set aside.

In a small saucepan, add rum and malt powder.  Place over medium high heat and stir.  Let mixture start to boil and then remove from heat. Give it one last stir and then pour into the egg mixture, blending until all ingredients are mixed together.

Mix the wet batter into the sifted dry ingredients.  Blend until smooth and and then fold in the nuts. After thoroughly mixing, spread evenly into pan.  You can use a damp knife or damp clean hands to help spread it evenly.

Bake for 18-20 minutes or until done.  Center will be firm to the touch when done.  Remove from oven and let cool completely in pan.  Then cut and serve.
                                **LAST YEAR: Caramel Streusel Bars**
 

Coconut Apple Walnut Bread

I recently attended a charity event that went awry.  What was intended for the needy did not pan out completely.  Somehow 1/3 of it got twisted to be for friends and neighbors :(

Anyhow with that being said, it was time to go to the kitchen and get out of that negative funk by diverting my attention to making something delicious!  I did get to open my jar of coconut oil and use a little bit of brandy for this loaf, so needless to say I had the light on inside my oven awaiting the final product.  I was not disappointed, so I will not delay anymore.  The recipe is below.

Coconut Apple Walnut Bread
adapted from Free Coconut Recipes Website 

Ingredients
1/2 cup chopped walnuts
1/2 cup unsweetened coconut flakes (I used a mix of chips and shreds)
1/2 cup chopped raisins
2 eggs
1/4 cup brandy
1/2 cup coconut oil
1 cup unpeeled minced apples
1 cup sugar
1 3/4 cup of whole wheat pastry flour (I used all purpose)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Grease and flour a 9X5 bread loaf pan.  Then preheat the oven to 350 degrees.

Sift together the baking powder, baking soda, salt and flour.  Set aside.  Beat the coconut oil until fluffy and then add the sugar.  Beat for an additional minute.  Add one egg and mix in at medium speed for 30 seconds.  Repeat the process with the next egg.

Using a wooden spoon, stir in the brandy until evenly distributed.  Mix in the minced apple.  Add the dry ingredients and fold into the batter, making sure no dry streaks remain.  Then mix in the coconut, raisins and walnuts.

Once all the ingredients are blended, spoon batter into the prepared loaf pan and smooth the top until all is even.  Place in oven and bake until tester comes out clean, which is about 50-60 minutes.
                     
Cool loaf in pan for about 10 minutes and then run a knife around the inside edge to loosen the bread.  Invert onto a rack to finish cooling.  To serve, slice evenly with a serrated edge knife.  I ate the bread plain and slightly warmed up for breakfast.  Others may prefer it toasted and spread with cream cheese.
                     **LAST YEAR: Chive Parmesan Scones**                  

Babbling Brook Inn's Famous Cookies

There are so many wonderful cookie recipes floating around, I sometimes wonder if I will every get to making all the ones I want to try.  Just like a foodie-to many recipes, not enough time.

Anyhow, I made these cookies for donation last week and was not even sure I would post them here.  However, I did receive a call that the recipients raved about them, so it changed my mind.

The best thing about these cookies is that they are have a myriad of textures and flavors.  With ingredients like granola, oats, nuts and chocolate chips, the cookies are quite hearty.  The strange thing about the cookies is that after baking, they are left on the cookie sheet and covered with foil for about 4 minutes before you transfer them to the cooling rack.

Also, the recipe stated it makes about 20 cookies and to mix 6 of the ingredients in a small bowl. 20 cookies are made with an ice cream scoop of dough, but I halved the size and got 7 dozen..you read it right-7 dozen!  So that would mean that scooping as they stated would have made 3 1/2 dozen.  Perhaps they were creating edible frisbees to get only 20 cookies??  Small bowl-not sure how they got over 11 cups of ingredients mixed up in a small bowl either.  Luckily this recipe can easily be halved for a smaller number of cookies.

Babbling Brook Inn's Famous Cookies
adapted from Recipes from American Country Inns & Bed & Breakfasts

Ingredients
2 1/2 cups chopped walnuts (I used pecans)
2 1/2 cups semi sweet chocolate chips
1 cup white chocolate chips
1 cup of raisins (I omitted)
2 cups orange almond granola (I used vanilla almond)
2 1/2 cups of rolled oats (I used quick cooking)
2 tsp baking powder
4 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup water
4 eggs
2 tsp vanilla extract
2 cups or 4 sticks of butter
2 tsp vanilla extract
2 cups granulated sugar
2 cups brown sugar

Preheat oven to 375 degrees.

In one bowl, sift together flour, baking soda, baking powder and salt.  Set aside.  In another bowl, sitr together the first six ingredients.  Set this bowl aside also.

Cream together the butter and two sugars in a large mixing bowl.  Once it is light and fluffy, beat in the vanilla extract, eggs and water until all is smooth and evenly distributed.  Fold in the flour mixture until no dry streaks remain.  Lastly add the mix of the first six ingredients using a wooden spoon or clean hands.

Using a cookie scoop (if you want really large cookies) or a soup spoon, drop mounds of cookie dough onto baking sheet, spacing about  2 1/2 inches apart for large cookies or  1 1/2 inches apart for the smaller ones.  For the cookie scoop size, you should have about 9 cookies per baking sheet and the smaller size, about 11 cookies per sheet.

Place filled baking sheet in oven and bake for 7-8 minutes.  Then open the oven door, turn sheet and bake for an additional 4-5 minutes.  While cookies are baking, take out the foil and tear off a piece big enough to cover the baking sheet.  Remove baking sheet and, using pot holders to protect your hands, place the foil over the sheet of  cookies.  Let cool on pan for 5 minutes, the transfer to a rack with a spatula to finish cooling.

Repeat the forming and baking steps for the rest of the dough.
                          LAST YEAR: S'more Cookie Bars**

Nocello Walnut Muffins

We all like recipes in cookbooks and on the net to have pictures.  Somehow it is hard for me to use a recipe if it does not show a picture.  I guess it is just a comfort level having it there.

The funny thing about the recipe I found for these muffins is that I did not like the picture.  It just was too dark and the tops look burnt.  The tops were sprinkled with brown sugar and brown sugar is the type of sugar used in the batter also.  Because of the appearance, I chose to use granulated sugar in these.  I also substituted sparkling sugar for the brown sugar on top.

The strangest thing about the recipe is that you add the liqueur to the butter mixture.  The butter is melted first, but I am not sure if the butter solidified or curdled after the liqueur was added.  It did not seem to alter the final taste though.  It was just a little bit difficult to get it mixed in with the dry. I have made an adjustment because of that.

These muffins are a great item to have with coffee or tea in the morning.  They have a moist crumb and a crunch from the sugar topping and walnuts inside.  The Nocello and the spices add the right balance of flavor.  This recipe makes 1 dozen muffins.

Nocello Walnut Muffins
courtesy of The Perfect Afternoon Tea Recipe Book

Ingredients
3/4 cup milk
2 tbs Nocello or any walnut liqueur
2 beaten eggs
1/4 cup butter, melted and cooled to room temp
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of allspice
pinch of cardamon
4 tsp baking powder
1/2 cup light brown sugar or granulated sugar
2 cups flour
3/4 cup chopped toasted walnuts
sparkling sugar for topping (optional)

Preheat the oven to 400 degrees.  Prepare a muffin tin by greasing the top edge of the cavities and lining with paper cases.

Sift together the flour, cinnamon, allspice, nutmeg, cardamon and baking powder.  If using brown sugar-measure out (lightly packing) 1/2 cup and take out 1 tbs and reserve for topping.  Then stir in the light brown or granulated sugar.  Then mix in the walnuts.  Form a well in the center of the dry ingredients and set aside.

In another bowl, whisk together the eggs, butter and milk.  Then stir in the Nocello/walnut liqueur.  After all is blended, pour into the formed well of the dry mixture.  Carefully fold the ingredients together, taking care not to over mix.

Fill the 12 paper case lined cavities with the batter,  making sure all are evenly filled.  Sprinkle the light brown or sparkling sugar on top of each muffin.

Place pan in oven and bake for 15 minutes.  Muffins are done when the batter has risen and the tops have a toasty golden hue.  Let muffins cool for 5 minutes in pan and then transfer to rack to finish cooling.
                                                **LAST YEAR: Hazelnut Cookies**

Showstopper Cookies

I still had a lot of white chocolate left after making those Lucid Dream Bars.  Since I am scheduled to make a cookie donation, I decided I would need to find a good cookie recipe using the white chocolate.

I found a recipe that I had kept from last year.  It is one in which the chef/blogger coerced the recipe from a local catering company.  After reading that information and looking at the list of ingredients, I knew that this was a winning recipe.

In addition to the white chocolate, these cookies are packed with toasted walnuts and toffee. The add ins to the cookie dough makes them extra special. The sweet "crispy on the outside and chewy on the inside" texture was just right.

I know you are thinking, last years recipe and now I am just getting around to making them.  What can I say but too many recipes and not enough time!  Most of you food bloggers can relate.  I would love to say that I am am now making the last recipe I have in my collection so I will need more, but not the case.  Anyhow-- on to the recipe, which makes about 4 dozen cookies.

Showstopper Cookies
courtesy of Oui Chef Network

2 eggs, lightly beaten
1 tbs vanilla extract
1 cup or 2 sticks of softened butter
1 cup granulated sugar
1 cup packed dark brown sugar
12 oz of toffee bits
12 oz white chocolate, chopped
3 cups chopped, toasted walnuts
1 tbs kosher salt
1 tsp baking powder
2 1/2 cups flour
1 tsp baking soda

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a large bowl, cream the butter and both sugars together until light and fluffy.  Then beat in the eggs, this should take about 30 seconds.  On low speed, mix in the vanilla extract until all is blended into the batter.

Then sift the baking powder, baking soda and salt into the batter.  Beat for 30 seconds on medium speed.  Lower the speed and add 1 cup of the flour and run mixer until no more dry streaks remain.  Repeat the process with the the remaining 1 1/2 cups of flour.

Using a large wooden spoon or clean hands, fold the toffee bits, chopped chocolate and walnuts into the batter, making sure it is evenly distributed.  Divide the dough into 4 equal parts and place 1 part in a small bowl and put the rest in the refrigerator.

Divide the 1/4 section of the batter into 12 pieces and drop onto baking sheet about 1 1/2-2  inches apart (I only could fit 9 on a sheet at one time).  Lightly flatten the top of the cookies. Place cookies in oven to bake for about 10-12 minutes.  Cookies are done when they turn a golden brown on the edges.

When you remove the cookies, they will be very puffy and will flatten out upon cooling.

Remove pan from oven and place on rack to cool for about 5 minutes.  Then transfer cookies to rack to finish cooling.  Repeat process with the remaining cookie dough.

Chocolate Parthenons

Well, I decided that I would try something different, using phyllo pastry sheets.  I was nervous, so I purchased double the amount required for this recipe.  I am glad I did, because I was halfway through making these little pouches when I finally felt at ease.  The sheets are not ideal for the heavy handed or the impatient, but I did get through it and still had some left over.  There were some sheets torn in the process, but less that I expected.

Dealing with the phyllo is probably the most difficult thing in this recipe.  The rest came together really quickly.  This is a perfect recipe for first timers, since I did not have any problem except for the few sheets that were torn.  I also needed more butter than recommended when I got to the stage where the outside is brushed after the phyllo package is formed.  Now that I have dealt with phyllo sheets, I am hooked. The smell of the baked buttery sheets is so intoxicating.   

By now you are wondering what is in this phyllo package?! Simply put- it is pure, sinful indulgence.  If you can imagine, think about crunching into these buttery flakes of phyllo and reaching a brownie-like chunk of cake packed with chocolate chips and walnuts. There you have it.  For those without a vivid imagination.....

Now on to the recipe...

Chocolate Parthenons
courtesy of Bon Appetit (prior to 2005)

Ingredients
20 phyllo pastry sheets (this will make 10 pouches)
1-12oz package of semi-sweet chocolate chips
2 cups chopped and toasted walnuts
4 eggs
1 cup and 2 tbs melted butter (2 1/4 sticks)
1 1/2 cups sugar
1 tbs brandy
1 tbs vanilla extract
1 cup flour
1/4 tsp salt
1/2 tsp ground cinnamon

Optional toppings:
Powdered sugar
Chocolate syrup

Prepare 10 tartlet pans (4x1 inch) by buttering all the insides.  Pans with removable bottoms are recommended but if you have the solid ones, place a parchment round in the bottom and butter it as well.

In a large bowl, whisk the eggs.  Then stir in the sugar until evenly dispersed.  Add the brandy, vanilla extract and 2 tbs of butter and mix together.  Set aside.

Sift together flour, salt and cinnamon.  Stir this dry mixture into the wet egg mixture.  Fold in the chocolate chips and walnuts.  Set the filling aside while you prepare the phyllo packages.

Place 2 phyllo sheets (one on top of another)on a work surface.  Cover the rest with a damp towel or plastic wrap so it will not dry out.  Brush the surface of the top phyllo sheet with butter.  Cut sheets in half, so you have two rectangles measuring 9X13.  The cut each half again to form 3 sections, measuring 9X4 1/2.  You should have a total of six sections.

Take one section and place the end inside one of the tart pans leaving the rest of the section to go up  over the edge of the pan and lay flat on the surface outside..  This will be like the first spoke of a wheel.  Continue the same process with the 5 strips, overlapping slightly and going around the outer edge of the pan like spokes.

Place 1/2 cup of the filling inside the pan on top of the phyllo.  Then gather all of the strips towards the center.  Carefully twist the phyllo  strips (1/4 turn) and squeeze slightly to form a top knot. Then brush with melted butter.

Preheat the oven to 350 degress. Then repeat the cutting and forming of the purses on the additional 9 tartlet pans.  Place tartlet pans on baking sheets and bake until the phyllo turns a golden color, which is about 40 minutes.  Once baked, remove from oven and cool slightly.  Carefully lift off or out of tartlet pans by holding the packages on each side, right above the pan edge.  You do not want to touch the top knot.  Place on dessert plate and if you want, dust with confectioners sugar and pour on chocolate syrup.

These purses can be prepared one day in advance and refrigerated.  Also, they are tasty both at room temperature or warmed.

Chocolate Chip Swirl Coffeecake

I have not dealt with pastry that much and this recipe was difficult to form in the beautiful braid as the instructions stated.  One of the issues was that the filling kept falling out as you braided it.  I do not see how it couldn't since it was sliced open in the top prior to braiding.  It also did not help that I used chocolate disks instead of chips.  Anyhow, I have since found better instructions which still gives you a pretty loaf without all the difficulty.

The two things I did like about the recipe is that the yeast dough is easy to make and requires no kneading.  Also, the blend of flavors lends itself to something that is good at any time of day, not just breakfast.  I think that the filling for this cake is well balanced.  I do not like a lot of chocolate with bread, but this cake did meet my approval.

Below is the recipe with better instructions on how to form the cake/loaf.  The yeast dough does require an overnight rise, so start the day before you would like to serve this.

Chocolate Chip Swirl Coffeecake
courtesy of 365 Great Chocolate Desserts

Ingredients/Yeast Dough
3/4 cup milk
1/4 cup warm water (105-115 degrees)
3 eggs (room temp)
1 envelope (1/4 oz) yeast
1/2 cup or 1 stick of butter, cubed
4 to 4 1/2 cups flour
1/2 cup sugar
3/4 tsp salt

Ingredients/Filling
1 1/2 cups toasted and chopped walnuts
1 tbs cinnamon
1 tbs plus 1 1/2 tsp orange zest
6 oz or 1 cup semi-sweet choc chips
6 tbs butter
3/4 cup brown sugar

To make the dough, fill a cup with warm water and then sprinkle over the yeast.  Stir to dissolve and set aside.

Place a saucepan over high heat and add the milk.  Once it comes to a boil turn down to low and add the butter, salt and sugar.  Stir until butter is completely melted and remove from heat.  Let cool for 10 minutes.

In another bowl, whisk all the eggs together.  Then pour 1/3 of the milk mixture into the eggs and whisk for 30 seconds.  Continue the same process until all the milk is mixed in.  Take out a wooden spoon and beat in the yeast mixture until well blended.

Blend 1 cup of flour into the batter until no dry spots remain.  Continue adding flour in intervals until all is blended.  Dough will still be sticky, so flour your hands and form into a ball inside the bowl.  Grease top of dough and place plastic wrap over dough.  Then place aluminum foil over the top of the bowl and place in fridge overnight or up to 2 days.

The next morning, take dough out of fridge and punch down.

Mix together brown sugar, cinnamon, zest and walnuts in a large bowl. Melt butter in a microwave and stir into nut mixture.  Set aside.

Line a baking sheet with parchment paper.  Then flour a large surface and using a rolling pin, roll out dough to form a 8X22 inch rectangle, with a 22 inch edge closest to you.  Sprinkle the nut mixture evenly on the surface of the dough, leaving 1/4 of an inch border on three sides and 1/2 inch border on the 22 inch edge furthest from you .  Then sprinkle chocolate chips over nut mixture, leaving the same borders. Press the filling lightly into the dough.

Starting from the long side closest to you, roll up to form a jelly roll. Moisten end edge and pinch to seal.  Stretch edges to even out the tube if necessary. Then cut long tube into 2 pieces with each piece being 11 inches long.  Carefully lay each piece side by side and twist one over the other, braiding the tubes.  Bring each end of the braid around forming a circle or wreath and seal the ends.  Transfer wreath to prepared baking sheet, placing seam side down.  

Then cut slits in the top of each braided loop section about 2/3 deep, pushing slightly to open, exposing the filling. After the slits are cut, cover lightly and let rise in a warm place until doubled, about 40-50 minutes. 15 minutes prior to rise completion, preheat your oven to 350 degrees.

When rise is completed, place baking sheet in oven and bake cake for  20-25 minutes or until golden brown.  Serve warm or at room temperature.