Gibassier (pronounced zhee bah see ay) is a much loved French breakfast bread that originated in Provence, France. It features orange and anise seed and has a particular shape to replicate the fleur de lis. Anise is a flavor that is as much disliked as it is liked. So if you are not a fan, simply omit it. I was intrigued by this bread when one of my readers asked me about incorporating the butter into the dough. This is a variation of the recipes I found on the web and the one that was sent to me. Continue reading
Chocolate Orange Pudding Cake is perfect for a summer chocolate fix. No matter what time of the year I love chocolate. This cake goes together in minutes after the ingredients are assembled. It uses a bowl and a whisk as well as a few measuring tools.
This, like every pudding cake, is made in two layers. The cakey part of this Chocolate Orange Pudding Cake is on the bottom. The second layer consists of dry ingredients sprinkled over the cake portion. Very hot or boiling water, mixed with a few more ingredients is poured over the dry ingredients and when baked, forms the sauce. It’s almost like magic. Continue reading
I hope your cookie baking is just about finished and you can turn your attention to other things. I don’t know about you, but the last thing I want to do is think about on a holiday is making a big breakfast. What if this Chocolate Cranberry Quick Bread is stashed in the freezer waiting to add to the festive feeling? Continue reading
Chocolate Orange Raisin Bread – A Favorite Homemade Bread
Perfecting this Chocolate Orange Raisin Bread was exhilarating for me. I have been fascinated with chocolate bread for more years than I care to remember. Almost every recipe I read mentioned the denseness of the bread. Every chocolate bread I made was dense. In fact, I have a Chocolate Cherry Bread on my blog that is also dense. Good, but dense. There had to be a way to lighten up the dough and make a moist, light and flavorful loaf.
I was reminded of this quest when I saw a Chocolate Bread recipe by David Lebovitz. Again, he mentioned the dense word. After giving the problem some thought I came up with the answer – and it was right in front of me all the time – a sponge. Continue reading
This Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests. It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.
The cake is made in the original 10” bundt pan. There is a good reason for this. It is the only one I have! Continue reading