chocolate espresso

I love to eat. I love food-when it's really good, and more so when I create it. I love the process of putting ingredients together; whether from a recipe or simply a place that 'just sounds good'. I love to meld ingredients to concoct a delicious dish; maybe I'll be the only one that thinks so, but that's okay-there are always corndogs in the freezer for finicky eaters. I love to experiment, research new ideas, try new recipes. The heart of this love rests more in baking than in cooking: There's just something satisfying in filling the house with the smell of sweet sugary delights.
My kitchen-love started in youth when a recipe for No Cook Dandy Candy became a household favorite. I was enlivened by the ability to put five simple ingredients together and create a delicious, gooey sweet treat. My mom must've sighed with a bit of relief to realize she could allow my forage into the kitchen with this one because it required no heated elements or oven gauges.
No Cook Dandy Candy soon fell victim to my own cookies, quick breads and cakes. I can remember in college, in the house I shared with 7 starving students, making cookies out of my sophomore year stand by-grapenuts. Yes, that strange, tooth breaking, nearly inedible cereal. One adverturous roomie tried one; starvation gets 'em every time. I remember finishing the batch myself-fueling me through final exams no doubt. I am a proponent of unusual flavors and textures.
I've recently pulled out an old recipe that still lives a powerful life back in Michigan. Knocking down the ingredients list from the 20 loaf batch it is written for, I recreated a loaf this week. In sharing this one, I received rave reviews of 'just the right balance of chocolate to espresso' and 'it's better than the BS version'. I'm smiling. It is a delectible. And, if you ever have a day to be alone, savoring moments of personal pleasures, take this one along for the ride. in love. trish.
Chocolate Espresso Bread
(yields one large loaf)
1/2 lb butter, softened
1 1 /2 c sugar
Cream these then add
4 eggs
1 tsp vanilla
cream again and add in
2 1/3 c flour
3 tsp baking powder
1 t salt
blend to smooth then mix in
1/4 c ground espresso beans
1 c semi sweet chocolate chips
Pour batter into a greased loaf pan and bake at 375 degrees for 40 minutes or until a toothpick inserted comes out clean. Cool completely on wire rack. I like it best cooled, but I'm betting it would be killer-good warm with vanilla ice cream melting into it for dessert...