Teacher Gifts

The "class moms" for both Liam and Asher's classes at the preschool have coordinated group gifts for the teachers, which I contributed for. But since these ladies are my coworkers as well I wanted to send along something else a little more personal for the Christmas season. I made these little Triple Chocolate Gingerbread Loaves and baked them in the 1$ ceramic dishes they sell at Micheal's and wrapped them up in a clear gift bag and a little bow. I think they turned out pretty cute...they look kind of special with the white chocolate drizzle on top, ( I also did this for our home and visiting teaching families at Haloween but with Kristi's pumpkin bread recipe instead). The recipe was a really easy one that I got from Bon Appetite magazine, it actually was meant to be a bundt cake but I guessed it would split up well into eight mini loaves and it did! So if you need an easy but kind of fancy cake/loaf recipe for the holiday season here is a fun one you might want to try:

TRIPLE CHOCOLATE GINGERBREAD

-1 package chocolate cake mix, any variety
-1 package (4serving size) chocolate flavour instant pudding mix
-4 eggs
-1 Tbsp. ground ginger
-1 tsp. cinnamon
-1/2 tsp allspice
-1/2 cup sour cream
-1/2 cup vegetable oil
-1/2 cup molasses
-1/2 cup water
-1 cup mini chocolate chips

White Chocolate Drizzle:
-1 cup white chocolate chips
-4 tsp. milk
-1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Spray 10 cup bundt pan (or 8 mini loaves) with non stick baking spray.
2.Beat all ingrediants except chocolate chips in large bowl with electric mixer on low speed until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until blended. Stir in chocolate chips. Pour into pan.
3.Bake at 350 degrees for about 50 min or until cake pulls away from pan and cake springs back when touched lightly. Cool on ckae rack for 15 min. Invert cake onto cooling rack and remove pan (don't do this if you are making into loaves to give away in the pan like I did though).
4.Cool completely
5. WHITE CHOCOLATE DRIZZLE: Combine white chips with milk, microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. (Drizzle will harden, so prepare just before spooning over cake).