White Wine Lemon Poppy Seed Loaf

INGREDIENT LIST

1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds
3 eggs
1 c sugar
2 tbsp butter
1 tsp vanilla
1/3 c lemon juice
1/2c White wine ( use a wine that has citrus notes)
1/4c coconut oil
Zest of one lemon

Lemon Glaze
1 c powdered sugar plus 1 tbsp
2 tbsp Milk
1 tsp Lemon Juice

DIRECTIONS

Poppy Seed Loaf
Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, poppy seeds and salt in a large bowl.

Using a mixer in a separate bowl, combine butter and sugar. Add eggs and mix until fluffy.

Then add vanilla, lemon juice, zest and white wine.

Combine the wet ingredients into the dry, then add oil. Mix until smooth.

Pour batter into a greased and floured loaf pan and bake for 40-45 min until toothpick comes out clean.

Lemon Glaze
Combine powdered sugar, milk and lemon juice in bowl and beat on low with a mixer.

When loaf is cool, pour glaze and allow to set before slicing. Enjoy!

Originally published in The Wine Cellar May 2015

Red Wine Brownies

INGREDIENT LIST

Brownies
3.5 oz semi sweet chocolate, chopped
1/2 c butter
1/2 c red wine or port
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 c flour + 2 tbsp
1/4 c cocoa
1/4 tsp salt
1/2 tsp Vanilla

Glaze
2.5 oz semi sweet chocolate
1 Tbsp butter
3 1/2 Tbsp red wine or port


DIRECTIONS

Brownies
Grease and flour 8X8 pan and preheat oven to 350F.

Melt butter and chocolate either in double boiler or in the microwave in 40 sec intervals, until smooth. Set aside.

In a medium bowl, combine flour, cocoa and salt. Set aside.

In a large bowl, whisk together eggs, sugars, and vanilla. Once well combined, add wine. Now add the flour mixture, and whisk till batter is smooth and has thickened slightly.

Pour into prepared pan and bake for 30 min. Depending on oven, you might need more time. If needing more time after 30 minute marker, watch brownies. A undercooked brownie is better than a overcooked brownie. These brownies are very moist and fudgy.

Glaze
In a microwave safe bowl or glass measuring cup (I like the glass measuring cup, it’s easier to pour), melt chocolate in microwave for 40 second intervals until smooth.

Next, stir in butter. Then add wine until well combined (if it looks like the chocolate is slightly pulling away from wine, it is ok as it will come together once cooled).

Now pour over warm, not hot, brownies. Make sure you tilt pan side to side to ensure entire brownie is coated.

Allow to cool and slice into approximately 1.5 inch squares. Store in an airtight container for up to a week, if they last that long ;)

Originally published in The Wine Cellar April 2015.