CHOCOLATE CHIP KABOCHA BREAD
The moist center is from the ‘swirl’ ingredients.
- 3/4 cup chocolate chips
- 2 teaspoons ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
But I skipped the chocolate chips in the swirl and added some molasses. [My wife is having the lawyer draw up the divorce papers as I write this.] I also added dried cranberries.
- The bread looks a little flat. Rationalization: I like ‘dense’. She suggested that I use more leavener. I actually [this time] followed the recipe and added the suggested amount of baking powder. I wonder if I added too much–Bridget Lancaster of American’s Test Kitchen once warned against overdoing it because the result might be a welcome rise…followed by an unwelcome slump. Shrug. Hand me another piece of the bread. The coffee’s ready.
- Amazing how much post-baking cleanup can be accomplished when you set the timer for five minutes.
- Siri loves a good countdown.
in Philomath, Oregon.
We are savoring Jill’s presence here, as she is looking to sell!
She loves baking [as the photos suggest], but she’s looking for a change in routine. Can’t fault her there.
Her berry scones had already sold out, but there were plenty of other choices, including the unphotographed chocolate decadence cake [it’s like eating a candy bar with a fork] and additional trays of cupcakes.
But for now, if you know of anybody with comparable personality and baking skills, let them know of this site’s availability.
I’ll even volunteer to be an official taster.
If not, latch on to another tidbit from Joel at LifeHack…
If you’re not on a tight deadline, walk away
and do something completely unrelated.
Like biscotti, for instance.
First of all, more than a few of us are never on a tight deadline. [A common obstacle to productivity, by the way.]
So, when inspiration from pen and keyboard is lacking, well, what is more unrelated than Nonna’s Biscotti?
As I shared with a friend tonight: Writing just doesn’t feed the soul like mixing sugar, flour, and eggs and seeing something concrete [and tasty] emerge, as opposed to something abstract and lifeless [my writing].
Note: My wife’s eyes lit up when I suggested that there was no reason half of these raisin-walnut cookies couldn’t be dipped in chocolate.
Another note: I don’t use almond extract. To put it bluntly, yick. Just seems too fake. I’d just as soon add extra vanilla. Or, as the recipe includes, brandy.
Actually, I was writing.
But this was more fun.
Nestled in the northern half of the cake is a cup of chocolate chips for my wife, who would probably drop a few into tuna salad if it didn’t send me summoning a divorce lawyer.
[Ssssshhh, don’t tell her I poured in a little molasses with the buttermilk mixture.]
This has been one of our go-to recipes for close to two decades.
There is nothing more comforting on a December Sunday afternoon than hot coffee with this decadent departure from ‘store-bought’.