Chocolate Swirl Loaf

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm 60 ml Water, lukewarm 60 g Butter, room temperature 1 Egg, room temperature 1 tsp Salt 50 g White sugar 360 g All purpose flour 7 g Instant active dry yeast 2 tbsp Dark chocolate spread 1 tbsp Flaxseed, ground

1. In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
   
2. Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough.
   Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
   
3. After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
   
4. Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Marzipan Ravioli

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour 70 g Powdered sugar Pinch of salt 125 g Butter, cut into small pieces 1 Egg 1 tsp Vanilla extract

100 g Marzipan, cut into small pieces 2 tbsp Almond, chopped 1 tsp Orange liqueur 1 Egg yolk 1 tbsp Milk 25 g White chocolate (optional) 25 g Dark chocolate (optional)

1. Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
   
   
2. Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
   
3. Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
   
4. Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Chocolate Peanut Crumble Cookies

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

1. Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
   
2. Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
   
3. Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com