Chocolate Covered Strawberry Bread

I awkwardly/not so nicely delight when there’s snow…like a lot of snow…in places where I’m not.

It’s a character flaw. I get it.

But sunshine feels like a special treat when you know it’s not everywhere…and it is on your face.

PS: I woke up to sunshine and cinnamon rolls and a long weekend with my sister this morning. I have plans to eat guacamole for lunch (this food magically tastes better when it’s warm) and wander the military version of Target all afternoon. It’s relax mode…and I’m totally in it.

PPS: If there’s snow where you are, I’m infinitely sorry. I hope it melts soon, and you have strawberries in your house already for bread making.

One more thing…I think this storm is reason number 458528 I could never live in New York.

Yes. I did just type a lot of numbers without looking there.

And chop chocolate covered strawberries to fold into a chocolate chip quick bread. It’s a Valentine’s Day thing. Go with it.

The first thing you should know about this bread is this: It’s a really good idea to dip extra strawberries in chocolate when you make it. Some are for snacking when you’re cooking (obviously). Others are just because chocolate covered strawberries living in your fridge (for five minutes) feels fancy…and like a really good idea.

Next, chopping the strawberries is a little tricky. The chocolate definitely cracks and falls off sometimes. It all makes it into the bread though, so in the end, no bigs.

Finally, adding extra (dark) chocolate chips ensures extra chocolate throughout.

I’m awkwardly into transition words these days. Also…chocolate, Valentine’s Day and sunshine. It’s real life…and it’s perfect.

Stay warm, friends!

xoxo.

Chocolate Covered Strawberry Bread

12 strawberries
4 ounces chocolate, melted
1/2 cup butter, melted and cooled
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/3 cup dark chocolate chips, tossed in 1 teaspoon flour

Melt chocolate, and dip strawberries. Set aside for at least one hour for chocolate to harden. Then carefully slice the strawberries (into fairly thin slices, or they’ll water and weigh down the bread). Don’t be worried if the chocolate cracks.

To make the bread, melt butter. Once it’s cool, whisk in sugar, vanilla and eggs. In a separate bowl, combine flour, baking soda, baking powder and salt. Add half of the dry ingredients to the wet, then the milk, and then the remainder of the dry ingredients. Stir just to combine. Fold in chocolate chips and chopped strawberries (making sure you get the chocolate that fell off the strawberries into the batter too). Pour into a greased loaf pan and bake in a preheated 350° oven for 50-55 minutes.