Two Years Ago: Oatmeal Raisinet Cookies
Almond Joy Mini Loaves
slightly adapted from Culinary Concoctions by Peabody
-1 1/2 cups sugar
-3/4 cup canola oil
-1/4 cup melted unsalted butter
-1 tsp vanilla extract
-1 tsp almond extract (could sub coconut extract)
-1 1/2 cups all-purpose flour
-1 1/2 cups whole-wheat flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1 cup buttermilk
-1 cup sweetened coconut
-1/2 cup raw almonds, chopped
-1 cup chocolate chips
1. Preheat oven to 350F. In the bowl of an electric mixer, combine eggs, sugar, oil, butter, vanilla extract, and almond extract. Beat on medium for 2 minutes.
2. In a separate bowl, mix flour, baking soda, baking powder, and salt. Beginning with the flour mixture, alternate flour, buttermilk, flour, buttermilk, and finally the remaining flour. Mix until just combined (do not overmix!)
3. Gently stir in coconut, chocolate chips, and almonds.
4. Grease and flour four mini loaf pans. Divide batter equally among pans, filling each 2/3 of the way full. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Allow pans to cool on a wire rack for 15 minutes before running a knife around the edges of each and removing from the pans. Allow to cool completely on wire rack before wrapping to store.
*Wrap in foil and keep at room temperature for up to 3 days