My children tease me that as soon as my grandchildren were old enough to spot a McDonald’s sign, they could also spot a Starbucks store. I make no apologies – I taught them well. I must have my coffee and it helps to have little spotters on board when we are in unfamiliar surroundings.Starbucks recently had the most delicious chocolate cinnamon bread on their menu. I was sad to see it disappear but totally surprised to find the recipe for it on their website. This isn’t one of those copy-cat recipes, this is the actual recipe courtesy of Starbucks! The only downside is to my waist line - now I have two loaves to savor instead of only one slice. Enjoy! (And thanks, Starbucks!)Chocolate Cinnamon BreadPosted by Erin V., Food Marketing project managerIngredients (makes two loaves):Chocolate Batter 3 sticks unsalted butter at room temperature3 cups granulated sugar5 large eggs at room temperature 2 cups flour 1 1/4 cup Dutch processed cocoa 1 tablespoon ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 1/4 cup water 1 teaspoon vanillaCocoa Spice Topping1/4 cup granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon Dutch processed cocoa Pinch of ground ginger Pinch of ground cloves 1/4 cup sparkle sugar (for decorating)Step 1. The most obvious yet most forgotten (by me anyway) step, preheat oven to 350 degrees. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.Step 2. To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around five minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.Step 3. Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.Step 4. My favorite step, and the easiest part of the recipe, make your topping. Just combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.Step 5. Finally, bake for 45-50 minutes.Blackberry Iced Tea3 cups fresh blackberries1 cup sugar1 tablespoon chopped fresh mintPinch of baking soda4 cups boiling water3 family-sized tea bags2 1/2 cups cold waterGarnishes: fresh blackberries, fresh mint sprigsCombine 3 cups blackberries and sugar in large container. Crush blackberries with wooden spoon. Add chopped mint and baking soda. Set aside. Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags. Pour tea over blackberry mixture; let stand at room temperature one hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired. Yield: about 7 cups. Blueberry-Rum Pork Tenderloin2 (1 lb. each) pork tenderloins1 cup fresh blueberries3/4 cup rum1/4 cup lemon juice2 garlic cloves2 tablespoons brown sugar1 tablespoon chopped sweet onion1 tablespoon white vinegarBlueberry Salsa (recipe below)Remove silver skin from tenderloins, leaving a thin layer of fat covering the tenderloins. Process blueberries and next six ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Pour mixture into large zip-top plastic freezer bag; add pork, turning to coat. Seal and chill at least four hours. Preheat grill to 300 to 350 degrees (medium). Remove pork from marinade and discard marinade. Let stand at room temperature 30 minutes. Grill pork, covered with grill lid, over 300 to 350 degrees (medium) heat 8 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 155 degrees. Remove from grill. Loosely cover pork with foil; let stand 10 minutes or until thermometer registers 160 degrees. Cut pork into slices. Top with Blueberry Salsa. Yield: 8 servings.Blueberry Salsa2 cups chopped fresh blueberries1 cup whole fresh blueberries1/3 cup diced red bell pepper1/4 cup chopped onion1/4 cup fresh lemon juice3 tablespoons chopped fresh mint2 jalapeno peppers, seeded and minced1/2 teaspoon kosher saltStir together all ingredients; cover and chill until ready to serve. Yield: about 3 cups. -- Suzi Hogan and her husband, Tim, live in Mansfield.