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@meghouse24: Sleeve Stars elbow sleeve gives that extra support when your elbow is feeling sore or overworked. #SleeveStars #ElbowSupport #CompressionSleeve #JointSupport #TikTokShopCreatorPicks

Megan Rose
Megan Rose
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Saturday 31 October 2026 21:22:38 GMT
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Get your COOK ON with NancyG The Recipe Collector ​Prepare to fall completely in love with the ultimate chocolate lover's dream: a rich, incredibly moist chocolate loaf cake draped in a decadent, mirror-glossy chocolate glaze and crowned with toasted pecans. Imagine slicing into a soft, tender crumb packed with deep cocoa flavor and crunchy toasted nut pieces in every single bite. Coated in a luxurious fudge-like glaze that drips seductively down the sides, this magnificent loaf brings bakery-quality elegance right to your kitchen and delivers a deeply satisfying treat that is impossible to resist. ​Yield ​Serves 4 to 6 people ​Ingredients ​1 and 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup unsalted butter, melted and cooled 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 cup whole milk, room temperature 1/2 cup sour cream, room temperature 3/4 cup chopped pecans, divided ​For the Chocolate Glaze: 1/2 cup semi-sweet chocolate chips 1/4 cup heavy cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup (for glossy shine) ​Instructions ​1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper leaving an overhang for easy removal. ​2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until well combined and free of lumps. ​3. Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, light brown sugar, melted butter, eggs, and pure vanilla extract until smooth and slightly pale. Whisk in the whole milk and sour cream until fully incorporated. ​4. Form the Batter: Pour the wet ingredients into the dry ingredient mixture. Gently fold together using a spatula or wooden spoon just until combined and no streaks of dry flour remain. Gently fold in 1/2 cup of the chopped pecans, reserving the rest for garnish. ​5. Bake the Loaf: Transfer the chocolate batter into your prepared loaf pan, smoothing out the top. Bake in the preheated oven for 45 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. ​6. Cool: Remove the loaf from the oven and let it cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before glazing. ​7. Make the Glaze and Decorate: In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, butter, and corn syrup. Heat in 30-second intervals, stirring in between, until completely melted, smooth, and glossy. Pour the warm glaze generously over the top of the cooled loaf, letting it drip down the sides. Arrange the remaining whole and chopped pecans neatly on top of the glaze. Allow the glaze to set for a few minutes before slicing and serving. ​Chef's Notes ​Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature before mixing to create a seamless emulsion and an ultra-tender cake crumb. ​Toasting Pecans: For an even richer, nuttier flavor profile, lightly toast your pecans in a dry skillet over medium heat for 3 to 5 minutes before chopping and adding them to the batter. ​Storage: Keep the loaf stored in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture. ​Nutrition ​Calories: 460 kcal ​Protein: 7 g ​Total Fat: 26 g ​Saturated Fat: 12 g ​Carbohydrates: 54 g ​Dietary Fiber: 4 g ​Sugars: 38 g ​Sodium: 290 mg ​#NancyG #TheRecipeCollector #ChocolateCake #LoafCake #ChocolateLover
Get your COOK ON with NancyG The Recipe Collector ​Prepare to fall completely in love with the ultimate chocolate lover's dream: a rich, incredibly moist chocolate loaf cake draped in a decadent, mirror-glossy chocolate glaze and crowned with toasted pecans. Imagine slicing into a soft, tender crumb packed with deep cocoa flavor and crunchy toasted nut pieces in every single bite. Coated in a luxurious fudge-like glaze that drips seductively down the sides, this magnificent loaf brings bakery-quality elegance right to your kitchen and delivers a deeply satisfying treat that is impossible to resist. ​Yield ​Serves 4 to 6 people ​Ingredients ​1 and 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup unsalted butter, melted and cooled 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 cup whole milk, room temperature 1/2 cup sour cream, room temperature 3/4 cup chopped pecans, divided ​For the Chocolate Glaze: 1/2 cup semi-sweet chocolate chips 1/4 cup heavy cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup (for glossy shine) ​Instructions ​1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper leaving an overhang for easy removal. ​2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until well combined and free of lumps. ​3. Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, light brown sugar, melted butter, eggs, and pure vanilla extract until smooth and slightly pale. Whisk in the whole milk and sour cream until fully incorporated. ​4. Form the Batter: Pour the wet ingredients into the dry ingredient mixture. Gently fold together using a spatula or wooden spoon just until combined and no streaks of dry flour remain. Gently fold in 1/2 cup of the chopped pecans, reserving the rest for garnish. ​5. Bake the Loaf: Transfer the chocolate batter into your prepared loaf pan, smoothing out the top. Bake in the preheated oven for 45 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. ​6. Cool: Remove the loaf from the oven and let it cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before glazing. ​7. Make the Glaze and Decorate: In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, butter, and corn syrup. Heat in 30-second intervals, stirring in between, until completely melted, smooth, and glossy. Pour the warm glaze generously over the top of the cooled loaf, letting it drip down the sides. Arrange the remaining whole and chopped pecans neatly on top of the glaze. Allow the glaze to set for a few minutes before slicing and serving. ​Chef's Notes ​Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature before mixing to create a seamless emulsion and an ultra-tender cake crumb. ​Toasting Pecans: For an even richer, nuttier flavor profile, lightly toast your pecans in a dry skillet over medium heat for 3 to 5 minutes before chopping and adding them to the batter. ​Storage: Keep the loaf stored in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture. ​Nutrition ​Calories: 460 kcal ​Protein: 7 g ​Total Fat: 26 g ​Saturated Fat: 12 g ​Carbohydrates: 54 g ​Dietary Fiber: 4 g ​Sugars: 38 g ​Sodium: 290 mg ​#NancyG #TheRecipeCollector #ChocolateCake #LoafCake #ChocolateLover
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