Addiction: The Good Kind

Posted on April 27, 2015 by Ann Roth

I’m not ashamed to admit that I’m an addict. I love every one of my addictions, and am eager to share them with you. In no particular order, here they are:

1. Writing

If I don’t write something every day, I feel… odd. I enjoy writing. Focusing on writing anchors me. Steadies me. Makes me sing inside. Even when the writing is going badly. Well, that isn’t quite true. When I get stuck and can’t write another word until I get unstuck, I angst for hours, sometimes days, hashing over what to do to fix whatever the problem may be.

During this time, don’t expect me to be in a good mood. Trick I have learned over the years to get unstuck: jot down ideas, no matter how ridiculous they seem, get away from the work by doing something totally unrelated, phone a close writing friend for input. From experience, I have learned that the solution will always come… in its own time.

2. Reading

Three of the six bookshelves in my home. The top two are in my office, and include my own books, some of my keeper books (books I reread occasionally and can’t part with) and reference books. The bottom photo is in the family room.

My husband is an avid reader, too, and we have three more bookshelves and a window ledge or two filled with books. Don’t even ask about the books on my e-reader…

3. Coffee

As a naturally caffeinated woman :), I don’t NEED coffee, but I like everything about this drink, from the smell, to the ritual of grinding and brewing, to the taste. I also love treating myself at Starbucks, which I do once or twice a week.

4. Exercise

These are three of my newest exercise T-shirts. Exercise keeps me in shape and makes me feel terrific, and I work out six mornings a week. As you may know from my post last week, I also try to squeeze in a midday walk whenever possible.

Some of my most creative thoughts occur when I’m moving. Don’t ask me why, but I suspect all that physical activity occupies my brain, which allows my subconscious mind to jump to the forefront with really cool ideas.

5. Chocolate

I can’t do without chocolate. I try to keep it to a minimum, with a square after dinner. But sometimes (who am I kidding: a LOT of the time), one little square is not enough. I like all kinds of chocolate – dark, milk, with or without nuts, with or without fruit, with or without coconut…

I especially enjoy baked goods of all kinds, hot fudge sauce, chocolate malts, candy… Really, all things chocolate.

So there you have it, my top 5 addictions. I’m sure there are more, but I’ve taken enough of your time.

What are your good addictions? I would love to know, and I’m guessing others would, too!
Until next time,
Ann
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Tunnel of Fudge Cake

Posted on November 17, 2014 by Ann Roth

Years ago, I cut this recipe out of our now-defunct, and dearly missed daily morning pager, the Seattle Post-Intelligencer (http://www.seattlepi.com/). The paper has since moved online, but I really liked reading the hard copy over breakfast and coffee. Anyway… I finally got around to trying this recipe. Wow. Scrumptious, and rich, with a lovely, fudgy center. The directions are a bit wonky in places (I mean, if the mixing bowl doesn’t feel cool, stop mixing and place in the freezer for 5 minutes? Give me a break!) , so I made a few changes.

Note: the amount of sugar in this thing is staggering. I worried that it would taste too sweet. But it came out just right. I will definitely make this one again.

Tunnel of Fudge Cake

Adapted from a recipe by Shirley O. Corriher

Preheat oven to 350 degrees. Generously grease a Bundt pan.

1 cup softened butter (original recipe called for more, but 1 cup is enough!)

3/4 cup brown sugar, packed

1 cup white sugar

1 tsp vanilla

1/3 c vegetable oil

2 egg yolks

4 whole eggs

2 cups confectioners sugar (I used scant cups)

2 1/4 cup all purpose, unbleached flour (I avoid the bleached stuff–who wants to ingest anything that has been bleached?)

1/2 tsp salt

3/4 cup cocoa powder

In a bowl, mix together flour, and salt; set aside.

In mixer, cream butter and sugar and beat until airy. Add eggs and yolks and mix for about 20 seconds. Add vanilla and oil. Mix for about 30 seconds; add flour mixture. Mix until incorporated; add confectioners sugar and cocoa powder. When incorporated, pour into prepared Bundt pan. Bake about 38-45 minutes. Note: Because of the gooey center, there is no way to insert a toothpick to see if done. I have a convection oven, and baked for 38 minutes.

Place on a wire rack and let cool in the pan for 30 minutes. Then gently press on the top with the palm of your hand to eliminate the air pocket that formed while baking. Cool in the pan for 2-3 hours; then invert pan onto a serving platter to finish cooling. Or serve warm.

Until next time, and droolingly yours,

Ann

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A recipe for…. chocolate chip pumpkin cookies!

Posted on October 24, 2014 by Ann Roth

If you like pumpkin and chocolate, these cookies are for you. I made a batch recently and oh! Are they yummy.

Pumpkin Oatmeal Chocolate Chip Cookies

(Original recipe found at www.lovebakesgoodcakes.com)

Note: I tweaked the original recipe a bit. The recipe below incorporates my changes.

Yield: about 5 dozen

Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar, packed
1 cup sugar
1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 cups chocolate chips

Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper (I used Silpat) and set aside.

In a large bowl, beat the butter, brown sugar and sugar until creamy. Add the pumpkin, egg and vanilla; beat until smooth and well combined.

In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt. Mix into the pumpkin mixture. Fold the chocolate chips into the dough. Using a cookie scoop, drop dough onto the baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to a cooling rack to cool completely.

Store leftover cookies in a covered container.

Until Monday, and Droolingly Yours,

Ann

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Recipe: Pumpkin Chocolate Tea Bread

Posted on October 3, 2014 by Ann Roth

I love to bake in the fall and winter. The house always smells so good! This is a delicious, easy to make recipe that my family loves.

Pumpkin Chocolate Tea Bread

8 tablespoons (1 stick) butter
1 cup sugar
3 eggs, room temperature
1/2 teaspoon pure vanilla extract
1 cup pumpkin puree
1 3/4 cups all-purpose flour
3/4 teaspoon cinnamon
Heaping 1/4 teaspoon ginger
1/8 teaspoon each cloves and nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350F. Butter and flour a 9×5″ loaf pan.
In a small saucepan, melt the butter, then whisk in the sugar, eggs, vanilla, and pumpkin.
In a separate bowl, whisk together all of the remaining ingredients, except for the chocolate, then stir them into the pumpkin mixture until just combined.
Stir in the chocolate chips.
Pour into the prepared pan. Bake in the center of the oven for about an hour, or until a toothpick tester comes out clean. (At this point, I’m busy, licking the pan. Because even the batter is yummy.) Cool for at least 10 minutes.
To remove the loaf from the pan, run an offset spatula around the edge, then invert it onto a cooling rack. Turn right side up and serve in thick slices.

Until Monday, and wishing you baking aromas that make your mouth water,

Ann

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