Cinnamon Chip Bread

CINNAMON CHIP BREAD
Starbucks Copycat Recipe

Makes 1 Loaf

Chocolate Batter
3/4 cup greek yogurt
2 tablespoons coconut oil
1 cup granulated sugar
3/4 cup egg substitute
1 cups whole wheat pastry flour
3/4 cup dutch processed cocoa
1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup nonfat milk, with 1 teaspoon lemon juice
2 tablespoons water
1/2 teaspoon vanilla

Cocoa Spice Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon dutch processed cocoa
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Turbinado sugar or sugar in the raw

Preheat oven to 350 degrees. Spray 1 large bread pan or 3 mini bread pans with cooking spray; set a side. In a pyrex measuring cup or glass, add milk and lemon juice, set a side for 5 minutes.
In a bowl add yogurt, coconut oil and sugar; mix until combined. Stir in egg substitute and mix until combined. In a separate bowl; sift together flour, cocoa powder, cinnamon, salt, baking powder and baking soda.

In the glass with the milk, add water and vanilla extract. Mix well. In the bowl with the yogurt; mix in flour mixture and milk mixture, alternating between the two until your mixture is fully blended. Place batter in prepared loaf pans.

To make topping: Combine sugar, cinnamon, cocoa, ginger and cloves and sprinkle over batter (Sifting it over the top worked best). Top with Turbinado Sugar. Bake in oven for 45-50 minutes for large loaf or 25-30 minutes for mini loafs. Insert a toothpick in the middle, if it comes out clean the bread is done.

Raspberry Swirl Pound Cake

RASPBERRY SWIRL POUND CAKE
Starbucks Copycat Recipe

Makes 8 Slices

Raspberry Pound Cake
15 tablespoons butter, softened
1/4 cup milk
3 eggs
1/4 teaspoon raspberry extract (optional)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cup cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 cup raspberries

Cream Cheese Frosting
1/4 cup butter, softened
1/4 cream cheese, softened
1 cup powdered sugar

For Cake:  Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan with non-stick spray. In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice. Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting: With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.