This post is sponsored by Mirum.

I'm excited to be working with Mirum again to bring you this recipe showing you how to cook a ham in a slow cooker using Maille® Honey Dijon Mustard and Maille® Old Style Mustard! It's really easy and all of the ingredients, you can buy them all at Walmart!

Maille Mustard is pronounced “My” Mustard. That’s cool, isn’t it?

I have always wanted to try to make a spiral cut ham in a slow cooker with a honey mustard glaze. Let me just say it turned out amazing!

I used Maille Honey Dijon Mustard and Maille Old Style Mustard. It was a perfect combination of the mustards along with the honey, melted butter, brown sugar and fresh thyme.

The sweet and salty from the honey dijon mustard and the crisp whole seeds from the old style mustard made both mustards essential to this recipe and of course it tastes great!

This Easter, make this crockpot ham recipe for your family and friends, they will LOVE it! Using Maille mustards in this recipe just elevates the whole dish and makes it so special.

(Scroll down to the bottom of this post because I share with you the perfect Easter menu too!)

And cooking it in the slow cooker made it so easy!

How to Cook a Ham in a Slow Cooker

First, take all of the ingredients except the ham and mix together in a small bowl.

It takes just a couple of minutes to make the glaze for this ham!

Add the Maille Honey Dijon Mustard.

Add Maille Old Style Mustard.

Whisk the ingredients together slowly.

It's that simple!

Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.

Brush the glaze mixture onto the ham.

And in between the spiral cut slices.

Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours.

After it's done in the slow cooker, remove it from the slow cooker and put it into an oven safe dish.

Add the remaining reserved glaze to the ham.

Place under broiler in your oven for 3 to 4 minutes.

It's really really easy to make, it comes together so quickly and tastes amazing! This slow cooker ham recipe using Maille Honey Dijon Mustard and Maille Old Style Mustard will be our new go to ham recipe for holidays like Easter and Christmas!

And I love using the leftovers to make ham fried rice!

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Slow Cooker Ham Recipe

Prep Time 10 minutes minutes

Cook Time 4 hours hours 5 minutes minutes

Ingredients

• 1 cup honey
• 1/3 cup light brown sugar
• 4 Tablespoons unsalted butter melted
• 4 Tablespoons Maille® Honey Dijon Mustard
• 2 Tablespoons Maille® Old Style Mustard
• 2 Tablespoons finely chopped fresh thyme
• 8 to 10 pound bone-in spiral cut ham

Instructions

• Take all of the ingredients except the ham and mix together in a small bowl. Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.
• Take the rest of the glaze mixture and brush onto the ham and in between the spiral cut slices. Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours. (If your ham is pretty big like mine, you might need to fold down the slices so the slow cooker lid fits.)
• Turn your oven broiler on. Remove from slow cooker and put into an oven-safe dish and add the remaining reserved glaze to the ham. Place under broiler in your oven for 3 to 4 minutes and then serve. (Be careful to not let your ham burn.)

Notes

I modified this recipe from Maille for the slow cooker.

Here's the perfect Easter menu for you!

This recipe for slow cooker ham (recipe above)
Three Cheese Scalloped Potatoes
Sauteed Green Beans
Yeast Rolls
Peanut Butter S'mores Cookie Bars

All of the ingredients for this menu, you can find at Walmart!

Making the ham in the slow cooker, frees your oven up!

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

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This post is sponsored by Florida Department of Citrus.

I'm always excited to work with the Florida Department of Citrus. You all know I live in Florida and I love my Florida Orange Juice! I love cooking and baking with it too! Check out my other recipes that use orange juice!

I recently made this wonderful orange glazed ham recipe. It's sooo good! We always make a ham for our annual holiday party. We serve it with little sweet rolls along with coarse ground mustard and slices of cheese. I have it all laid out and everyone can make their own little sandwiches. It always goes over really well!

And if we have them, we use the leftovers to make this fried rice too!

First, I put foil on the counter, that helps make clean up really easy. Remove the plastic piece over the bone before baking.

See how easy it is?

Place the ham in a roasting pan and add water.

Then, cover it with foil. Bake in the oven for 1.5 hours.

Prep your other ingredients. Luckily, it's four ingredients that you'll need including Florida Orange Juice.

Pour in the orange juice.

Add the honey and the rest of the ingredients.

That's what it looks like once it's reduced.

Remove the ham from the oven and the foil.

Add the glaze and put it back in the oven.

This is what it looks like when it's all done!

I used turkey lifters to remove the ham. Slice it and serve!

This is a super simple recipe and with the Florida Orange Juice…it makes it so so good!!

Be sure to check out the official website for Florida Orange Juice for more amazing recipes and tag your posts with #AmazingInside so I can see what you make this holiday season!

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Orange Glazed Ham Recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 to 10

Ingredients

• 6 pound cooked smoked boneless or semi-bone-in ham
• 1/2 cup Florida Orange Juice
• 1/2 cup packed light brown sugar
• 2 Tablespoons orange marmalade
• 1 Tablespoon honey

Instructions

• Heat the oven to 325 degrees F. Place the ham with the cut side down into a roasting pan. Add water about 1 inch deep. Cover the ham tightly with a piece of foil. Bake for about 1 1/2 hours. (You may need to do less time or more depending if your ham is smaller or larger. The package of ham that I bought said bake for 20 minutes per pound, that’s the total time. You’ll see later on, we continue to bake it.)
• Add Florida Orange Juice, brown sugar, marmalade and honey to a saucepan. Whisk together and cook for 10 to 15 minutes on medium, until thickened.
• Remove ham from the oven. Turn the oven up to 425 degrees.
• Using a silicon brush, add the glaze you made to the ham. Cook for another 30 minutes. Adding more glaze every 5 to 10 minutes. When the ham is done roasting, be sure to place it on a cooling rack and allow it to rest at least 15 to 20 minutes before slicing.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Glazed Ham Recipe appeared first on The Little Kitchen.

This post is sponsored by Land O’Lakes.

First off, I just want to say how happy I am to share with you another recipe I developed in partnership with Land O'Lakes. I love working with them year after year!

I love it when a plan comes together. These little peanut butter cookie cups were a request from Curtis a long time ago. I don't remember when but he drew a diagram of these cookie cups.

That he had as a kid and asked me a while back to try to replicate them. The diagram complete with a drawing of the frosting shows the cookie cup is concave. I thought there's no way I could replicate the concaveness of the cookie cup he had as a kid!

And look! I did it! And then, I got all next level by making a dark chocolate ganache with butter! This has been on my list to try for a long time and I'm so glad I did! It's so good!

First, start with Land O Lakes® Butter. I melt the butter in this recipe so the cookie cup is similar to a cookie but also similar to a blondie or brownie. It's lovely!

First mix the brown sugar and the egg together with an electric hand mixer.

It will look this when you're done.

Then, take the melted butter and

add it to the batter.

Mix thoroughly with the electric hand mixer.

Then, add the peanut butter.

And mix again with the hand mixer. You want to make sure the peanut butter is evenly distributed through the batter.

Then, add the flour in batches.

And fold in with a rubber spatula.

Spray a regular sized 12-cup muffin tin (I used two of them) with nonstick baking spray.

Scoop using a medium cookie scoop into the muffin tin. Bake for 10 to 12 minutes at 350 degrees F.

While the cookie cups are baking, melt butter on a small saucepan on the stove on low heat.

Prep your chocolate by chopping it up and placing into a stainless steel mixing bowl.

Watch the butter carefully, once it's melted, turn the heat up to medium. You don't want to brown the butter. Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.

Remove the butter from heat and pour into your bowl of chocolate. Don't touch the chocolate. Let it sit for at five minutes.

Then, using a rubber spatula, mix the chocolate and butter together.

It will take a few minutes, you want to make sure you mix out all of the chocolate pieces and make sure they get melted.

All done!

Allow the chocolate to sit for at least 45 minutes to set.

And then you can pipe the dark chocolate ganache into the cookie cups!

I'm so excited about how these came out and so happy that these made Curtis so happy! He took some to work to share with co-workers and I got their seal of approval.

You'll have to make them for your friends and family and wait for the smiles to show up on their faces!

For more holiday baking inspiration, check out these new recipes from Land O'Lakes!

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Peanut Butter Cookie Cups with Dark Chocolate Ganache Recipe

Ingredients

Peanut Butter Cookie Cups

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups packed light brown sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 2 Sticks 1 cup Land O Lakes® Unsalted Butter, melted
• 1/2 cup creamy peanut butter

Dark Chocolate Ganache

• 10 ounces dark chocolate chopped
• 1 Stick 1/2 cup Land O Lakes® Unsalted Butter

Instructions

Peanut Butter Cookie Cups

• Prepare two twelve-cup muffin tins by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add flour, salt and baking soda to a medium sized mixing bowl. Mix together and set aside.
• Add brown sugar and egg to another bowl and using an electric hand mixer, cream the sugar and egg together. Add vanilla extract and continue mixing. Carefully add the melted Land O Lakes® Unsalted Butter to the bowl and mix again with the hand mixer. Add peanut butter and throughly combine with the hand mixer.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin tins on a cooling rack. Allow to cool at least 15 minutes before removing.

Dark Chocolate Ganache

• Place chopped dark chocolate in a stainless steel mixing bowl.
• Add butter to a saucepan. Turn the heat to low and allow the butter to melt. Once it’s melted, turn the heat to medium. Once the butter starts bubbling, allow it to bubble for about a minute (taking care so the butter does not brown). Pour the butter mixture over the chocolate in the bowl.
• Allow the chocolate to sit for 5 minutes, without stirring. After waiting, stir with a rubber spatula until it’s thoroughly mixed together and all of the chocolate has melted. Allow it to cool completely and set, about 45 minutes.
• Then, you’re ready to pipe it. Add to a frosting bag and using a 1M tip, pipe a swirl on each cookie cup.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter . This blog post is sponsored by Land O’Lakes.

The post Peanut Butter Cookie Cups with Dark Chocolate Ganache appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

It's Thanksgiving week and it's always a time I use to reflect on what I'm grateful for.

I'm extremely grateful for my health, earlier this year I was really sick and ended up in the hospital. Now that I'm recovered, I'm extremely grateful for the care I received and am thankful for my health. It's so important to appreciate what you have…I know you know. It's so important and that's what makes a fulfilled life!

Last year, while I was traveling, I had these amazing chocolate blondies with walnuts in them…I filed this away telling myself, one day I have to come up with a recipe for my own version!

These DOVE Chocolate Promises…the milk chocolate ones are the best for this recipe! But if you prefer dark chocolate, you can use those instead!

I unwrap the chocolates and cut them into 6 or 8 pieces each.

It makes about one cup.

I also chop up the walnuts. Then, I measure out the dry ingredients in another bowl.

Beat one egg in another mixing bowl and add the brown sugar.

Mix in the melted butter and vanilla extract.

I mix in half of the flour mixture at a time. Don't over mix!

This is what the batter looks like…and we're almost done!

Add the chopped up DOVE Chocolate PROMISES and the walnuts.

Fold it in…

Pour the batter into the prepared pan and spray an angled spatula (I cover the pan for easy clean-up and spray it with baking spray too; makes it really easy to remove the blondies from the pan after baking too).

Smooth out the top.

Before cutting the blondies up, make sure they are completely cool so you can get nice clean cuts. Of course, if you can't wait, that's okay too. But make sure to let them cool at least 15 to 20 minutes then.

You WILL love these! Serve them at Thanksgiving for a different treat. Put them into little baggies and give them out as favors. Your family and friends will thank you!

The holidays always bring us a tremendous amount of joy; the time we get to spend with family and friends, we treasure it. I would love to hear what you do to #ChoosePleasure, share with me in the comments below or on social media (make sure you tag me @thelittlekitchn).

I #ChoosePleasure by baking sweet treats for family and friends. I make sure to make cookie dough ahead of time and freeze it so it's quick and easy; all I have to do is bake them and it makes for a nice sweet treat for when they come to visit.

So tell me: how do you #ChoosePleasure to live life fully?

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Milk Chocolate Walnut Blondies Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 to 20 bars

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup packed light brown sugar
• 1 large egg beaten
• 3/4 cup 1 1/2 sticks unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 cup unwrapped & chopped DOVE® PROMISES® Silky Smooth Milk Chocolate about 18 pieces
• 1/3 cup chopped walnuts

Instructions

• Heat oven to 325 degrees F.
• Prep the chocolate and the walnuts. (I cut each of the DOVE® PROMISES® Silky Smooth Milk Chocolates into 6 or 8 pieces each.)
• Cover an 8-inch square pan in foil and spray generously with baking spray.
• In a medium-sized mixing bowl, add flour, baking soda and salt. Mix with a rubber spatula and set aside. In another mixing bowl, add egg and brown sugar. Using an electric hand mixer, cream the egg and sugar together. Add the melted butter and vanilla extract, mix well with the mixer.
• Add half of the flour mixture to the wet ingredients and mix with the rubber spatula. Be careful not to over mix your batter. Add the remaining flour and repeat.
• Add the chopped DOVE® PROMISES® Silky Smooth Milk Chocolates and the walnuts, folding in with your rubber spatula, being careful to not over mix.
• Add the blondie batter the prepared pan. Smooth out the batter so it’s evenly distributed throughout the pan and smooth on top (I spray an angled spatula with baking spray and use the spatula to smooth the batter).
• Bake for 28 to 30 minutes. The top will be dry and flaky and when you insert a toothpick in the center, it should come out with flaky crumbs.
• Carefully remove (because it will be really hot) blondies while holding foil and place on a wire cooling rack to cool. For the best looking squares, allow to cool completely (at least 4 hours). If you can’t wait that long, allow them to cool at least 15 to 20 minutes before cutting into 16 to 20 squares.

Disclosure: This post is DOVE® Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen

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I have been going to the Epcot International Food and Wine Festival for a few years (at Walt Disney World Epcot Center) and this was Curtis' first year. I have so much to share with you including this recipe for Kalua Pulled Pork Sliders made in a slow cooker (yeah!) that I'm sharing with another post about my favorites overall at the festival.

We went opening weekend, thanks to Disney for inviting us to attend their opening weekend press event…before we left, Curtis said please make the pulled pork sliders. I had been eyeing the Festival cookbook. It's a hardcover edition this year because it's the 20th annual festival…I can't believe it's been going on for 20 year!

Let's talk about the festival. There are so many marketplaces for you to try, so many great food inspired by different countries. When you get inside Epcot, the first thing you wan to do is grab the festival passport and a gift card. Load the gift card to make it easy to pay and use the passport as a guide, it has all of the marketplaces listed along with all of the food and drink you can enjoy!

It's grillin' Mickey!

The Festival cookbook got an upgrade this year for the 20th anniversary, it's a hardcover edition and there are tons of recipes I want to try. I'm so glad I bought it the last time I attended the festival.

And there's the pulled pork sliders. You can get in the Hawaii marketplace. I also got the poke tuna and Curtis Kona Brewing beer too.

It was such a pretty weekend! Love the clouds.

All of the marketplaces are well-decorated according to themes from the countries or areas they represent.

And a lot of the greenery that the festival organizers use have to do with the produce they use in the dishes too!

We stayed at the Boardwalk Inn which is within walking distance to Epcot Center. I love the decor of the hotel.

After a fun and food-filled day, the walk back to the Boardwalk is so pretty!

Turn down service! I love that they leave taffy on your pillow at night.

Now back to these pulled pork sliders. I'm so glad Curtis suggested I make these at home. They are so wonderful. We even froze half of it in the freezer for a dinner later on…because it made so much!

Curtis actually picked up a bone-in pork shoulder so I removed the bone.

Just add salt and pepper and put it in the slow cooker. We couldn't find banana leaves so that's it. I couldn't believe how easy it was.

Cut the red pepper into thin strips and then dice. That's how you can get a small dice on veggies.

Add the ingredients for the chutney into a pot.

And bring to a boil and cook down.

Add all of the ingredients for the spicy mayo (I love sriracha!) and whisk.

It's a beautiful thing!

Make these and go to the Epcot Food & Wine Festival…you'll thank me later.

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Kalua Pulled Pork Sliders with Pineapple Chutney and Spicy Mayo Recipe

In the cookbook, there's a recipe for the brioche buns they are served with at the Epcot Food & Wine Festival. I opted to use store-bought Hawaiian sweet rolls to make this recipe an easy weeknight meal!

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Ingredients

Kalua Pork

• 1 4-pound boneless pork shoulder (also called boneless pork butt)
• 1 large organic banana leaf cut in half widthwise, optional
• coarse salt freshly ground black pepper, to taste

Pineapple Chutney

• 1 pound diced pineapple I used canned tidbits, partially drained
• 1 large sweet yellow onion diced
• 1/2 small red bell pepper diced small
• 1/2 teaspoon hot red pepper flakes
• 1 cup rice vinegar
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 1 Tablespoon minced garlic about 3 cloves
• 1 Tablespoon finely grated fresh ginger
• coarse salt to taste

Spicy Mayonnaise

• 6 Tablespoons Mayonnaise
• 2 Tablespoons Sriracha Asian hot chili sauce
• 2 teaspoons white vinegar
• coarse salt to taste
• Brioche Rolls or Hawaiian sweet rolls

Instructions

Kalua Pork

• If you bought a bone-in piece of pork, cut out the bone. Cut pork into two pieces and season with salt and pepper and wrap each piece in a banana leaf half. (I omitted this since I couldn't find banana leaves near me.)
• Place pork in a slow cooker. Cover and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
• Remove the meat from the slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

Pineapple Chutney

• Combine all of the chutney ingredients in a large saucepan over medium-high heat. Bring to a boil.
• Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.
• Allow to cool and then refrigerate in a sealed container until ready to serve.

Spicy Mayonnaise

•  Whisk together all of the ingredients for the spicy mayo in a small bowl. Cover and refrigerate until ready to serve.

To serve

• Cut rolls in half. Place warm pulled pork on bottom of the roll. Place pineapple chutney on top and drizzle spicy mayo over the chutney. Top with second half of the roll and repeat.

Notes

Notes: I made the Kaula Pork a day ahead and refrigerated it along with the drippings and it tasted awesome! I recommend doing this to make your prep and cooking super easy for say a weeknight or many weeknight meals!

from Epcot International Food & Wine Festival: Recipes & Stories Celebrating 20 Years by Pam Brandon and The Disney Chefs

Disclosure: I was hosted by Walt Disney World as a media guest for the opening weekend of the Festival. The opinions I share are always my own and always share with you what I love.

The post Kalua Pulled Pork Sliders from Epcot Food & Wine Festival appeared first on The Little Kitchen.

I'm excited to share with you another recipe with my work with Blue Diamond Almond Breeze Almondmilk! I have been working on the ultimate chocolate chip banana bread recipe made with almondmilk and I was so excited when I got it right!

Sometimes, when I have an idea, it works on the first or second try. Sometimes it takes 4 tries or even 7 tries. You should see me dancing around the kitchen when a plan finally comes together (okay maybe you don't want to see me dance haha!). Ever since I started working with Almond Breeze, I wanted to start baking with almondmilk. I knew it could be done!

This banana bread recipe is super moist and is packed with flavor. I used the Almond Breeze Almondmilk Vanilla and I love the flavor it gives to the banana bread…and by the way, it's my favorite Almond Breeze flavor to have with my cereal in the mornings.

Now that I have this recipe under my belt, I can't wait to try more baking & cooking with Almond Breeze Almondmilk…including trying my vanilla cupcakes, these nutella milkshakes and my french toast sticks!

First things, first put that butter on the counter so it can soften.

Then, mix the flour, baking soda, baking powder and salt together. Then take 3 tablespoons of the flour mixture and mix with the chocolate chips. I learned this a couple of years ago…this is how you keep the chocolate chips from sinking to the bottom when you pour it into the batter.

Then, peel the bananas.

I know, I know, banana bread purists will complain that these are not ripe enough (but I agree to a certain extent). Your bananas should be black but guess what? This recipe works even with the ripe bananas above. Yay!

Peel and then mash the bananas. I find that mashing with a potato masher works best!

For this recipe, I use a mix of granulated and light brown sugar. I used an electric hand mixer to cream the butter with the sugars.

After mixing in the egg, this is what the batter looks like.

After adding the vanilla extract,Almond Breeze Almondmilk Vanilla and grape seed oil and mixing it together, this is what the batter looks like. It starts to look curdled. But don't worry.

Add the mashed bananas and mix with a rubber spatula. I find that I like the bread better when I mix in the bananas with a spatula vs. using the hand mixer.

Add the flour mixture in two batches and fold in with the spatula.

Now add, the chocolate chips (that were mixed in with some of the flour).

There's your batter!

Pour into your prepared pan and bake for 55 to 60 minutes at 350 degrees F.

And there you have a wonderfully moist, chocolatey banana bread…that you'll thank me for!

Share it with your friends or keep it all for yourself, I won't judge.

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Chocolate Chip Banana Bread Recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1 9x5 loaf

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 1 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 medium overripe bananas peeled and mashed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup Almond Breeze Almondmilk Vanilla
• 1 teaspoon grape seed oil

Instructions

• Place butter on the counter to soften. Preheat oven at 350 degrees F. Spray a 9x5 loaf pan with nonstick baking spray and set aside.
• Add flour, baking soda, baking powder and salt to a medium-sized mixing bowl. Mix ingredients together with a rubber spatula to combine and set aside.
• Take 3 tablespoons of the flour mixture and add to a small mixing bowl. Add chocolate chips to that small bowl and combine. (This will ensure the chocolate chips don’t sink to the bottom of the bread). Set aside.
• Mash the bananas with a potato masher or the back of a large spoon in another separate bowl.
• In a large mixing bowl, cream the butter and sugar together with an electric hand mixer. Beat for about 60 to 90 seconds. Add eggs and mix thoroughly. Add vanilla extract, the almondmilk and grapeseed oil to the butter and sugar and mix until thoroughly combined, about 1 minute.
• Add bananas and mix with a rubber spatula. In two batches, using the rubber spatula, fold in the flour mixture until combined, don’t over mix. Then, fold in the chocolate chips (that have been combined with the flour mixture).
• Pour batter into the prepared loaf pan. Bake for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Place loaf pan on a cooling rack for 20 minutes.
• Slide cooling rack on top of the loaf pan and flip over. Allow the bread to cool upright on the cooling rack, at least 30 minutes to an hour before slicing. Store leftovers in a sealed container.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands that I love and always share with you my own and honest opinions.
 

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