A new beginning with a touch of sweet

Welcome to whisk the pantry!

I never thought that one day I would have my own food blog. For the past 4-5 years, I have been enjoying looking at great food blogs out there. Many of them inspire me to bake, cook, and photography more. Since school is officially over, it's the best time to do what I love to do! So, here I am...writting my first post!

My love for baking and cooking started because of my mom, I believe. She loves to watch cooking shows and loves to bring delicious cakes back home to share with me. I think this is how it all started. I want this blog to document my culinary journal. There are so many of recipes out there that I want to try. Having this blog, it will give me a chance to bake, cook and photograph more, and moreover it gives me a chance to develop new skill both baking/cooking and photographing.

I have been thinking for awhile about what I should make for my first post. I want to start this exciting journey with a touch of sweet. So, I'm presenting you Chocolate Spice Bread. I got this recipe from The Modern Baker cookbook. It is a quick recipe that you can make when you are craving for chocolate! It just gives you a right amount of chocolate flavour that makes you satisfy.

Chocolate Spice Bread
(adapted from The Modern Baker)

1-1/2 cup all-purpose flour
1/3 cup Dutch process cocoa powder, sifted
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
2 large eggs
1/2 cup granulated sugar
1/3 cup dark brown sugar
5 tbsp unsalted butter, melted
2/3 cup sour cream

Make: one 8-1/2 x 4 1/2 x 2 3/4 inch loaf pan

Set a rack in the middle level for the oven and preheat at 350 F. Combine the flour, cocoa, baking powder, salt, and spices in a mixing bowl. Stir to combine. In a large bowl, whisk the eggs to break them up, and then add in the granulated sugar and brown sugar. Continue whisking until the mixture lightens. Whisk in the melted butter and sour cream. Add the dry ingredients to the egg mixture and gently whisk until smooth. Do not over mix it. Scape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick inserted into the center of the bread emerges clean, 35-40 minutes. Cool the bread in the pan on a rack for 5 minutes, and then unmold it and cool it completely on a rack.