Jennifer Garner’s Butter Tip Goes Viral
Two things I really enjoy is baked goods and celebrities who are relatable. This neat story provides the perfect combination of both.
First, let’s start with baked goods. One of the main ingredients needed is almost always butter. It can provide a level of creamy moisture in brownies, cakes, muffins and so much more. Without it, treats can feel dry or not hold together very well. Planning ahead isn’t always needed depending on what you are making but having room temperature butter is something to consider. I myself usually microwave it, but then it can get to a liquid state when I just need it to not be hard.
There are other ways to make butter room temperature and softer, but Jennifer Garner seems to have an interesting trick. The mom of a middle schooler and successful actress made a video showing how she does this. She shared her thoughts and a favorite recipe for chocolate bread online as well.
“This time of year it is extra cozy to send kids to school with something warm in their bellies,” Jennifer said in her post. “My kids feel extra cozy about @realbakingwithrose’s chocolate bread. This recipe isn’t crazy sweet and, with a good swish of peanut butter, is just the thing for my early rising middle schooler.”
When it came time for the butter Jennifer simply said she grates it, which makes it act like it’s softer.
Who would have guessed? I can appreciate this quick trick for an early morning treat.
Let’s hope we get a few more ideas from Jennifer and parents everywhere can save a little bit of time.
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This time of year it is extra cozy to send kids to school with something warm in their bellies. My kids feel extra cozy about @realbakingwithrose’s chocolate bread. This recipe isn’t crazy sweet and, with a good swish of peanut butter, is just the thing for my early rising middle schooler. You can find the full episode on IGTV. #PretendCookingShow #bangwentthecabinet #????♀️wentmybrain #hurryupchristmas?? . #TheBreadBible Chocolate Chocolate Chip Bread Ingredients: 3 Tbs plus 1/2 Tbs unsweetened cocoa powder 3 Tbs boiling water 1/2 Tbs pure vanilla extract 3 large eggs 1 1/2 cups sifted cake flour 3/4 cup plus 2 Tbs sugar 3/4 tsp baking powder 1/4 tsp salt 13 Tbs unsalted butter, softened 3 Tbs chocolate mini chips or bittersweet chocolate (chopped) . Directions: 1. Preheat oven to 350F. 2. Whisk cocoa and boiling water until smooth. Allow to cool to room temperature, then gently whisk in vanilla and eggs. 3. In a mixer bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to blend. Add half the chocolate paste and the butter and mix until dry ingredients are moistened. Increase speed to medium-high and beat for 1 minute to aerate and develop structure. Scrape down the sides of the bowl. Gradually add remaining chocolate paste in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the bowl. Fold in chocolate mini chips/chopped chocolate. 4. Scrape batter into prepared loaf pan and smooth the surface with a spatula. 5. Bake for 50-60 minutes. An instant-read thermometer inserted into the center will read about 200F. (The bread shouldn’t start to shrink from the sides of the pan until after removal from the oven.) 6. Set the bread on a wire rack to cool for 10 minutes. Loosen the sides of the bread and invert onto an oiled wire rack. Reinvert so it is top side up and cool completely.