The red color shines in this rich chocolate tea bread.
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1/2 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1/2 cup sour cream
1 tablespoon red food color
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon vanilla
4 to 5 teaspoons milk
Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.
Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add chocolate mixture, sour cream and red food color. Continue beating until well mixed. Add all remaining bread ingredients; beat at low speed until mixture is smooth.
Spoon batter evenly into prepared loaf pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.
Combine all glaze ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.
- To make ahead, do not glaze bread. After cooling, wrap bread tightly in plastic food wrap. Place in resealable plastic freezer bag; freeze up to 2 months. Thaw at room temperature. Glaze just before serving.
- If you are using glass or dark pans, reduce oven temperature by 25°F. Check for doneness at minimum bake time.
February 13th is unofficially known as Galentine’s Day and we can’t pass up the opportunity to honor our best girl friends and celebrate with waffles, of course.