Who's liking the new webpage? Pretty, huh. But more importantly, smart. (I try to say that to my daughter when she visits family and they can't stop telling her how pretty she is.)
I'm no web design expert, but some of these changes will hopefully help me keep in touch a little more! Blogging should be easier. My husband can't seem to figure out why it takes days to write a post. With fewer tech struggles and less pressure to be witty (oh how I've grown up) you can read my ramblings more frequently now.
Perhaps you will tire of me.
Let's start with an oldie but a goodie.
Here I go again, raving about pound cake. It is definitely on the lineup for an Open Kitchen session when I start in the fall.
I made another pound cake revelation. You know when you hastily cut into fruit that you know isn't quite ripe but hope that maybe you are wrong so that your toddler will choose it over the cookie? I did it to a mango the other day. So tart. It needed at least three more days hanging out with the bananas.
Revelation: throw it in a pound cake. I find that tart fruit is a wonderful partner to a sweet and heavy pound cake. I actually chopped the mango and threw it in the freezer until I had time to make the pound cake.
I had just over a cup of chopped mango and decided to add a cup of semi sweet chocolate chips. Sweet, sour, slight bitter. It was perfect.
I imagine underripe pineapple would do just as well. Now cantaloupe is where I'm undecided...
Sour mango and chocolate chip pound cake
Adapted from Molly Wizenberg's recipe
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 cups flour
1 tsp salt
1 tsp baking powder
5 large eggs
1 cup chopped underripe mango
1 cup semi sweet chocolate chips
Preheat your oven to 350 degrees F. Line 2 small loaf pans with parchment paper.
Beat the butter in an electric mixer on medium speed; add sugar and continue beating until light and fluffy, about 5 mins. In the meantime, mix together flour, salt, and baking powder in a small bowl. Set aside.
To the butter sugar mixture, add eggs, one at a time, beating well after each egg.
Scrape the sides of the bowl and add the flour mixture all at once. Mix on low until just incorporated.
Add the chopped mango and chocolate chips and mix on low again until mostly incorporated.
Give it one final scrape with the spatula to make sure everything's well blended. (Check that tricky spot on the bottom of the kitchen aid mixer.)
Fill loaf pans and bake for 60 mins or until a poked skewer comes out clean.