Homemade Hot Fudge Sauce

Hello Chickadees! And an extra special hello to all the Mama Chickadees on this Mother's Day!

Last year, I got to spend Mother's Day with three special Mamas in my life. This year, I am not even in the same time zone as any of those fine women :-(  But I've got Mama B on my mind, because I've been doing a lot of organixing lately.

Organixing. It's a real word, I swear. Go ahead, Google it. I can wait.

*Katie Googles "organix" herself while she waits*

Okay, actually, I take that back--don't Google it, because the internet is WRONG. Organix is not the name of a Roots album, a brand of dog food, a line of natural hair products, or an organic chemistry research company. Organix is a verb Mama B and I made up:

Organix: to get rid of, replace, or alter an item on your to-do list for the sake of your sanity.

You can employ the fine art of organixing after you realize you were too ambitious when making your to-do list in the first place, or when life says, "to hell with your to-do list, I have other plans."

Would you like to hear it used in a sentence?

Earlier this week, I wanted to make Hummingbird Cupcakes for a dinner party, but life got in the way the night before and suddenly it was 11:30pm--at least two hours past cupcake-making o'clock. But I wanted to bring a homemade dessert, so I organixed the cupcakes and replaced them with this super quick and easy homemade hot fudge sauce.

Not an hour later, the fudge was in the fridge and I was in bed. I woke well-rested for my dinner party, with a stellar dessert to boot.

Katie's my name, organixing is my game.

It's a very useful life-skill, actually, and I have Mama B to thank for it. And I am grateful, because it led me to this hot fudge sauce.

I mean, seriously, if it leads you to chocolate, it's a truly valuable life-skill, don't you think?

I actually made this sauce for not one but two different dinner parties this week. It's rich and smooth and goopy and does that awesome thing where it hardens up a bit as it sits in the ice cream, turning into what can only be described as chewy fudgy goodness.

Thanks for helping keep me sane, Mama B. This sundae's for you.

--Kate

Homemade Hot Fudge Sauce
Makes about 2 cups (about 8 generous servings)
Slightly adapted from Gourmet February 2004 via My Baking Addiction


2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped (or approximately 1 cup bittersweet or dark chocolate chips)
2 tablespoons unsalted butter (if using salted butter, reduce salt above to just a pinch)
1 teaspoon vanilla


1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Stir mixture until the chocolate pieces are completely melted, and then stir occasionally until mixture boils.


2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Mixture will still be a bit thin for hot fudge. Remove pan from the heat and add in butter, vanilla, and remaining chocolate and stir until smooth. Allow the sauce to cool down before serving. It will thicken slightly as it cools.


3. To store, cool sauce completely and chill in an airtight container in the refrigerator for up to one week. To serve, heat sauce in microwave in 15-30 second intervals, stirring until you reach the desired consistency.

Cinnamon Cake with Chocolate Frosting

Hi there, chickadees!

It's election season and the polls are in full swing. Let's take one of our own, shall we?

Stand up if you've ever had chocolate frosting.

(Yay! The whole room is standing!)

Now stay standing if you've ever had cinnamon cake, or a cinnamon muffin, or some other kind of fluffy cinnamon cake-y thing.  If not, take a seat.

(Yay again! Most of you are still standing!)

Now, stay standing if you've ever had cinnamon cake paired with chocolate frosting.  If not, sit your bum down.

(Aw, bummer. You all sat down. I liked it better when you were standing. We could've had a dance party if you were all standing.)

The results of this poll: You should all make this cake so we can have a dance party.

Nowhere near as flashy as in-your-face cupcakes with their fancy wrappers, mile-high frosting, and sparkly sprinkles, this cake is quietly bold in its pairing of cinnamon and chocolate, and that's exactly what makes it so appealing. If it were a kid in school it would be that quiet, quirky girl who wears her hair in different braids every day and maybe doesn't raise her hand all the time, but who does have something interesting to say when the teacher calls on her, and who everyone--even the popular girls--secretly admires.

(Not that I have any experience with that sort of thing...)

As the results of our poll show, the pairing of cinnamon and chocolate doesn't get nearly as much attention as it deserves. And while it seems like this cake would be more at home at a tea party than a dance party, I like to think it's happy just being itself and making an impression where it can--be it at breakfast, snack time, or dessert. And who knows--if it's like that quirky girl, it has preferred dance parties to tea parties the whole time.

Happy baking and dancing!

-Katie

Cinnamon Cake with Chocolate Frosting

Adapted from Dorrie Greenspan's Baking: From My Home to Yours, via The Food Librarian and Tracey's Culinary Adventures

Makes 9-12 servings

Cake Filling

2 tablespoons sugar

2 teaspoons cinnamon

1 ½ teaspoons instant espresso powder (optional – you can’t taste it, but it amps up the chocolate flavor)

3 ounces bittersweet chocolate, finely chopped, or 1/2 cup mini chocolate chips (I used semisweet chocolate chips ground in the food processor)

Cake

1 1/4 cups sugar

1 tablespoon cinnamon
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk (I used skim milk and it worked just fine)
2 large eggs
1/2 teaspoon pure vanilla extract
10 tablespoons unsalted butter, melted and cooled

Frosting
6 ounces bittersweet chocolate, finely chopped (again, I used semisweet chocolate chips)
2 1/2 tablespoons unsalted butter, cut into small pieces

1.  Center rack in oven and preheat oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place pan on a baking sheet.

2. Make the filling: In a small bowl, stir together the sugar, cinnamon, and espresso powder. Have your chopped chocolate ready to go as well.

3. Make the cake: In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk together milk, eggs and vanilla. Pour liquid ingredients over flour mixture and gently whisk until you have a homogenous batter. Now, using a rubber spatula, fold in butter with a light touch, just until the butter is absorbed. You'll have a smooth, shiny batter.

4. Scrape half of batter into pan and smooth top. Sprinkle chocolate over batter and dust with cinnamon-sugar-espresso mixture. Cover with rest of batter and smooth top again.

5. Bake for 35 to 40 minutes, or until cake is puffed and beginning to pull away from the sides of pan; a thin knife inserted into center will come out clean. Transfer cake to a cooling rack and let rest for 15 minutes before unmolding onto another rack. Peel off paper, invert onto the first rack, and cool to room temperature right side up.

6. Make the frosting: Put chocolate and butter in a heatproof bowl and fit bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.) (Note: I had to add a little extra butter to my frosting for it to thin out.)

7. Using an offset metal icing spatula or a table knife, spread frosting in generous sweeps and swirls over the top of cake. Allow frosting to set at room temperature, then cut cake into 9-12 squares.

Storing: Wrapped in plastic, cake will keep at room temperature for 2 days. It can be frozen for up to 2 months, but it's best to put cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator.

Mardi Gras Cupcakes

Kate and I first made these festive cupcakes a week ago for a spectacular Mardi Gras party. With three colors of cake, cinnamon frosting, and sparkly sprinkles, they were the perfect (and portable) substitute for the traditional New Orleans King Cake. We even hid a little plastic baby in one!

(Hold on. A plastic baby?!? Yes, a plastic baby! To read more about this Mardi Gras tradition, click here.)

Last night, I made another batch, but not in celebration of Mardi Gras, a.k.a. Fat Tuesday or Eat-As-Many-Pancakes-As-You-Want-Day. This batch I made in celebration of a very special group of people - twenty-two college students who have decided to spend their spring break on a service trip to New Orleans.

My colleague and I will accompany these exceptional young students as they connect with the community of New Orleans, sharing their love of the arts through teaching and building hope with Habitat for Humanity. It shall be an exhilarating and exhausting week full of friends, fun, and hard work.

As an advisor on the trip last year, I was overwhelmed by all the giving taking place throughout the week - the gifts of time, talent, and self that the students offered the community of New Orleans, and the gifts of hope, history, and heart that the city and its people gave back to them.

As we leave the Big Apple for the Big Easy, I figured the least I could do was offer these young givers a gift of my own in the form of - what else? - a New Orleans themed sweet treat.

For such a spectacular finished product, this recipe is surprisingly simple. Here's all you need to know: Just separate the batter from a box of yellow cake mix into three bowls, add food coloring (for the brightest colors, use the gel variety), and drop a heaping tablespoon of each color batter into muffin cups. Bake as directed. For the frosting, beat some cinnamon and vanilla (no need to measure) into store-bought vanilla icing. Frost cupcakes with an offset spatula or frosting bag, add sprinkles or sparkling sugar, and voila! Mardi Gras madness!

These are for you, NOLA team 2012. Let the giving begin!

-Becky

Recipe adapted from Sweet Tooth. Makes 24 cupcakes. Store in an airtight container up to 3 days.

Peanut Butter Buttons

Howdy, folks! Nice to see you (or blog at you) again! I feel like I've been away from Sunday Treats for months.

Oh, wait. I have.

You see, there's a certain big day for me and the Music Man coming up kinda soon. 146 days, to be exact! I'm getting excited.

146 is also the approximate number of items remaining on my Wedding To-Do List. So much to do!

Would you like an example of how immersed I've been in wedding planning?

Watch as I illustrate with entirely too much ease how the steps for baking peanut butter buttons are the same as the steps for planning a wedding...

Baking Peanut Butter Buttons
Step 1: Roll hundreds of isty bitsy teeny tiny bits of dough into itsy bitsy teeny tiny little balls.
Step 2: Put them in the oven to bake. Think you're going to get 20 more balls of dough rolled in that 6 minutes? Wrong! Time flies when you're rolling teeny tiny bits of dough into teeny tiny little balls. Ding!
Step 3: Scramble to place a chocolate chip - the finishing touch - on each of the cookies before they cool. Hurry! Time is running out!
Step 4: Enjoy the fruits of your labor. Grab some cookies, chow down, and watch 'em disappear.

Planning a Wedding
Step 1: Coordinate hundreds of itsy bitsy teeny tiny details with a bunch of other itsy bitsy teeny tiny details.
Step 2: Put those done details aside and wait for the big day. Think you're going to get 20 more details organized in the next five months? Wrong! Times flies when you're coordinating a billion teeny tiny details with a billion other teeny tiny details. Ding dong!
Step 3: Scramble to get those last minute tasks - the finishing touches - done the night before. Hurry! Time is running out!
Step 4: Enjoy the fruits of your labor (and love). Say those vows, party down, and watch the day disappear!

I might be starting to lose it here, folks.

But you know what? I'm okay with that. Because these little cookies and this big day are both things that I've been wanting to make happen for a long time. Finally getting to enjoy both is worth all the tedious prep, the waiting, and the scrambling.

Difference is, one I get to enjoy until the tupperware is empty. The other I get to enjoy for the rest of my life. :-)

- Becky

Peanut Butter Buttons

Adapted from 17 and baking
Makes approximately 15 dozen cookies, depending on size

3/4 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Chocolate chips (any type)

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, mix peanut butter and shortening with an electric mixer until thoroughly combined. Add two sugars and mix until light. Add the egg, milk, and vanilla and beat until fluffy.

4. Add the flour mixture in three batches, beating well between each. Place dough in fridge to chill for at least 10 minutes.

5. Roll dough into 1/2 inch balls (approximately 1/4 teaspoon of dough). Roll balls in granulated sugar and place on baking sheets 2 inches apart. Bake 5-7 minutes or until edges are just starting to brown.

6. Remove from oven and immediately press a chocolate chip into the center of each cookie. (Be careful not to touch the edges of the hot cookie sheet!) Let cookies cool one minute, then transfer to a wire rack to cool completely. [Note: The chocolate chip will be warm and gooey for some time, so be careful before stacking them.]

To make regular peanut butter cookies, drop heaping tablespoons of dough onto parchment-lined cookie sheets and press down gently with the tines of a fork. Rolling dough into balls and then in sugar is optional. Bake 12-15 minutes or until golden.

Cookies will keep for several days at room temperature in an airtight container.

Hot Chocolate Cookies

With our first snow storm a couple days ago and temperatures now in the 20s or lower, it seems that winter has finally taken up residence in NYC.


Call me crazy, but I actually prefer the extreme cold over 40 or 50 degree weather, for two reasons.


First, (and this is HUGE for my decision-impaired personality), the extreme cold considerably narrows down my wardrobe choices. Which coat to wear? The puffiest one. Which scarf to wear? The fuzziest one. Which hat to wear? The covers-my-ears-iest one. 


See? Easy decisions.

The second reason I like the cold weather is that it gives me an excuse to drink things like hot chocolate. And mochas. And peppermint hot chocolate. And Bailey's with hot chocolate.


I mean, um...hot chocolate with Bailey's.

In short, the cold weather gives me the excuse to consume one of my favorite treats--chocolate--in warm, comforting, liquid form. What could be better than that?

Well, possibly these cookies.  Because these are my favorite treat in warm, comforting, liquid form in cookie form.


Beck and I have made these cookies no less than three times since we discovered the recipe, to rave reviews each time. DaddyBob--usually a man of few words--waxed poetic about their perfect blend of crispiness and chewiness. "Better than a regular chocolate chip cookie!" he said.

They're also great because you probably already have all the ingredients in your pantry, especially if you're like me and have nine thousand boxes of hot chocolate packets because you buy a box every time the weather gets cold "just in case you don't have any at home."


These cookies also keep extremely well, and perhaps get even better over the course of a couple days (assuming you can keep them around for that long!). And they're awesome dipped in milk. Or hot chocolate. Or Bailey's.


So next time it gets cold and you find yourself asking, "Which cookies to bake?," don't fret over the choices. The cookie you should bake is as obvious as choosing the covers-my-ears-iest hat. Which cookies to bake? The hot chocolate-iest ones, of course.


Stay warm,
Katie

Hot Chocolate Cookies

Adapted from Baked Bree

Makes several dozen cookies

3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup each white, milk, and semi-sweet chocolate chips (or 3 cups any combination of chocolate chips)

marshmallow fluff (optional)

1. In a medium bowl, sift flour, hot chocolate mix, salt and baking soda.

2. In a large bowl, cream butter and sugars until light and fluffy. Mix in eggs and vanilla.

3. Add dry ingredients in 3 batches, blending well between each addition. Stir in chocolate chips.

4. Chill cookie dough for 45 minutes (this is not terribly essential, so feel free to skip if you’re short on time). Near end of chilling time, preheat oven to 350 degrees and line baking sheets with parchment paper.

5. Drop dough in heaping tablespoons onto prepared sheets* and bake 9 to 11 minutes, or until cookies are just starting to brown around the edges. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.

*To add a marshmallow swirl to the cookies (as pictured), scoop a tablespoon of dough into the palm of your hand and flatten dough between your palms. Spread dough with a small amount of marshmallow fluff (just as much as you can scoop on the tip of a knife, maybe a ¼ - ½ teaspoon). Fold dough up around fluff and roll dough into a ball between your palms. Place on cookie sheet and bake as directed above.

Sugar Cookie Bars

Hey Chickadees! Happy New Year!


It's been a while since Beck and I last blogged--since November, in fact. How did that happen?! It's not like we didn't bake during the month of December. On the contrary, I lost track of how many batches of Toffee Almond Crunch and Christmas Gingerbread I made, and only the elves know how many Spritz Cookies were spritzed because we ourselves stopped counting at about 249 million.


Yes. 249 million.

But it's the new year now, and I'm looking forward to blogging. I can't promise we'll be blogging every Sunday--there are simply too many other things on our plates right now (mainly the planning of a certain very special occasion for Becky and the Music Man!) But when I do have the time, I enjoy baking and photographing and blogging; it's one of the small joys in my life.


Which, btw, is one of my new year's resolutions--to find more joy in the little things.


Things like sunsets, and discovering a new restaurant. Things like Pinterest, and crackle nail polish, and sprinkles.

Sprinkles!


Here's a story about sprinkles: Once, when I was about 13, I put sprinkles on some ice cream and when I bit down, there was a sprinkle positioned just right to make the sealant on one of my teeth pop off.  I had to go back to the dentist and sit there with the UV light in my mouth all over again.


Good story, huh?

Stories. That's another good thing to take joy in this year. Hopefully stories that are more interesting than the one I just told.

Yet another small joy: baking several dozen sugar cookies without dirtying a rolling pin or cookie cutters.


These Sugar Cookie Bars bake up in less than 30 minutes and are frosted and ready to be cut in less than an hour. And as an added bonus, one batch yields close to 249 million.


Which, btw, is the number of small joys I hope to experience this year. What little joys are you looking forward to in 2012?


--Katie

Sugar Cookie Bars

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Makes approximately 70 bars

Cookie Base

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1 cup unsalted butter, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla

1. Preheat oven to 375 degrees. Grease a half sheet (13x18 inch) pan and line with parchment paper.

2. In a medium bowl, sift flour, salt, and baking soda together and set aside.

3. In a large bowl, cream butter and sugar until fluffy.  Add eggs, one at a time, mixing well after each addition. Add vanilla.

4. Add dry ingredients and mix until combined.

5. Press dough into prepared pan. An offset spatula might be helpful here. Bake for 20-25 minutes or until edges just begin to brown and the middle no longer looks wet. Set on a wire wrack to cool completely. Frost with frosting below.

Frosting

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 teaspoon vanilla

pinch of salt

4 cups powdered sugar

5 tablespoons of milk

food coloring (optional)

sprinkles (optional)

1. In a mixing bowl, beat shortening and butter until creamy.  Add vanilla and powdered sugar.  Gradually add tablespoons of milk until you reach your desired consistency (I used about 4 tablespoons).

2. Frost cookie base using an offset spatula or knife. Place bars in refrigerator for about 15 minutes so frosting can set. Cut into bars. (These cut great with a pizza cutter.)

Stored in an airtight container, bars will stay fresh (and even get better!) 3 to 4 days.

Orange Pecan Cranberry Bread

Hey Chickadees,


Have I ever told you how quick breads and I aren't the best of friends? They just don't like me much. But I like them, so I keep trying to make them. Last winter I made a cranberry bread that was okay, but not great. This year I was determined to make a different, better bread. I found a recipe I liked, made it once at home, and was excited to make it again when I went to California for Thanksgiving.


The cranberry bread, on the other hand, had other plans.

I share with you now how NOT to make Orange Pecan Cranberry Bread over your Thanksgiving break:


Day One:
Begin to think about making the bread. On pre-Thanksgiving last-minute trip to store, pick up extra bag of cranberries, yogurt, oranges, and orange oil. Let your mom pay for all of it. When you get home, let your sister talk you out of making the bread - there's too much other Thanksgiving food.


Day Two:
Eat all that other Thanksgiving food.


Day Three:
Consider making this bread. Realize that the oranges you have will not yield enough orange juice. Call Mama B and ask her to pick up some OJ on her way home (we'll just pretend it's fresh squeezed). Lay down on the couch while waiting for her to come home. When she arrives, thank her from the couch for getting the juice. Fall asleep on couch. Zombie-walk up to bed some time later.

Day Four:
Decide it's time to make this bread once and for all. Begin to gather ingredients. Begin to zest oranges. Realize that the zesting is causing you to sweat. Investigate this. Conclude that the cheese grater you are using to zest the orange is the same cheese grater you've been using since...um...your whole life.  Say, "That's it! Zesting an orange should not be this difficult! I'm going to Target for a proper zester!"


Go to Target. Walk directly to the kitchen section. Do not, under any circumstances, take a detour through the clothes section - the bread will certainly never get made if that happens. Purchase zester. Go home and successfully zest oranges.


Begin to mix dry ingredients. Go to the pantry for flour. Scream.


Yes, scream.


Because, Chickadees, there is no flour in the pantry.


Assure all other family members and dogs in the house who came running when you screamed that you are not seriously injured. Take some deep breaths. Double-check the rest of the ingredient list. Thank goodness - everything else besides flour is accounted for.


Drive to the local market. On your way, kidnap your sister who went out for a run and make her come to the market with you - you are in need of moral support. Purchase flour, ideally not at the register where the kid you once cheated on a spelling test with in first grade is the checker. Drive home.


Finally, finally, finish making this bread. Fend off family members from eating it until you've photographed it. Then eat half the loaf yourself. After everything you went through to get this far, you deserve it.

Seriously, Chickadees, making this bread doesn't have to take four days and multiple trips to the store to make. Yes, there is a bit more prep involved than some other quick breads, but with a food processor and a proper zester, it's not that bad. To save more time, buy pre-chopped nuts, high-quality orange juice, and don't bother chopping the cranberries.


And remember - if you do get to the pantry and have no flour, it's okay to scream.


Happy zesting,
Katie

Orange Pecan Cranberry Bread

Adapted from Luna Cafe

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

¾ cup plain nonfat yogurt

¾ cup fresh orange juice

½ cup unsalted butter, cool room temperature

1 cup sugar

2 large eggs, cool room temperature

½ teaspoon orange oil or 1 teaspoon orange extract

finely grated zest of 1 large orange (2-3 tablespoons)

1 cup fresh cranberries, each cut in half

1 cup lightly toasted pecans, coarsely chopped

1. Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 350°.

2. Grease and flour a 9x5 loaf pan or spray with flour baking spray (or 3 mini loaf pans).

3. In a medium mixing bowl, sift flour, baking powder, baking soda, and salt. Set aside.

4. In another mixing bowl, whisk together yogurt and orange juice. Set aside.

5. Cream butter and sugar until pale and creamy, about 3-5 minutes.

6. Add eggs gradually, beating continuously to incorporate. Then add orange oil and zest and mix briefly to incorporate.

7. Using the slowest speed of the mixer, add flour mixture in three increments, alternating with the addition of 2 increments of the yogurt-orange juice mixture. The last addition should be the flour mixture. Do not over mix. Stop the mixer and finish incorporating the ingredients by folding together with a large spatula.

8. While folding, add the reserved cranberries and pecans, and incorporate gently and quickly. The batter should be well combined, but do not over mix or the bread will not be tender.

9. Spoon the batter immediately into the prepared pan, filling no more than three fourths full (if there’s extra batter, make a mini loaf or muffins), level the top with a flexible spatula. Bake for about 55-65 minutes. (Smaller loaves require about 40-45 minutes of baking.) The internal temperature of the loaf when tested at the center with a thin instant-read thermometer should read 180° when done. The traditional wooden skewer probe recommended so often as a test for doneness will still be a bit sticky at this point. Over baking this bread makes it dry.

10. Remove from the oven, let settle in the pan for 10 minutes, and then gently turn out onto a wire rack to cool.

Do Ahead If well-wrapped to prevent moisture loss, this bread will keep at room temperature for a day or two; or longer in the freezer. It actually improves in texture and taste after a day or so of proper storage.

Katie’s note: This recipe seems to make more batter than fits in 1 9x5 loaf pan. I doubled this recipe and divided the batter between 3 9x5 loaf pans. The bread does rise in the oven, so make sure to fill your pans no more than ¾ full.