Pear and Chocolate Bread

I have been trying to eat more fruit whilst pregnant. It’s clearly very good for me, and obviously for the wee one as well. Yet I have always had a rather fraught relationship with fruit. Of course, the tastes and varieties are miraculous, I’m not going to deny that, but it seems to me that you have to be so committed to the action of ripening and eating them that I often avoid doing so. I am forever reminded of Eddie Izzard’s brilliant bit of standup on fruit in Definite Article, which sums it up nicely for me.

imagesI think my problem is efficiency. An apple monopolises your hand. After the first bite and the juice starts, it becomes so sticky the hand cannot do anything else. You must eat the apple quickly so you can go back to whatever you were doing. Slicing them is an option, but the risk of oxidation is greater. Pears will never ripen when you need them and render multi-tasking impossible as well. Oranges or similar make your hands smell so unpleasant. It gives me flashbacks to my school lunch boxes when eau-de-pre-sliced-orange permeated every single other item in the box, rendering everything else, according to my 10-year-old self, inedible. I will never forget the taste of crackers with orange smell as long as I live. Ugh. Bananas are fine I guess, but I’m suspicious of their texture – almost too hard or too soft, rarely exactly right and usually complete with a few off-putting blemishes. Bear in mind, I know I’m vastly simplifying what is available to us, but you get my point, so regardless I persevere on grudgingly. Mind over matter etc.

pear-fruitBritish pears and apples are in season right now, so I was hopeful that if I had some to keep at home in the fruit bowl, seeing them everyday would inspire me to eat them. Not so. I was a little over-enthusiastic about exactly how many pears I’d eat out of a bag of six (one) but I did better with the apples and only left a couple behind. Pears are tricky. As Eddie says, they are hard as rocks for seemingly forever, ripen for about a day, then turn to mush. Nightmare. I refuse to have such a co-dependant relationship with a fruit. But I also hate waste. A weekend away beckoned, so I needed to do something with them in order to avoid throwing them away. The now slightly pathetic apples needed using too.

A tart was out of the question. Too obvious. I thought a derivation of banana bread could work, and found a recipe online for pear and chocolate tea bread which I thought I could play with a bit. I was also pleasantly pleased to see that the recipe needed applesauce too, so I’d be able to use the apples up as well.

2013-02-15 15.01.25There are, however, some things to note. The recipe seems to have been adapted from another cookbook, and features measurements in both imperial and metric, yet not all the metric measurements accurately convert to the imperial ones given. I think it is best to stick to only metric in this particular case. Also, as there is only 100g of butter, which isn’t too bad as tea breads go fat-wise, it is worth noting that after you cream it with the sugar and start adding eggs, the butter begins to panic a bit and looks like it’s about to separate. Don’t stress because once you add the flour it’ll come back together again, but you could probably get away with using just a single egg, in my opinion, as the butter seemed to be fine with the first, but seemed rather annoyed by the second. Or perhaps add another 15g or so of butter, which could also work, your choice. I also added some cinnamon and nutmeg to the batter and went easy on the chocolate. Pear and chocolate are amazing together, but chocolate can overpower a bit so it’s best to use restraint; I used a small bag of plain chocolate chips. For decoration, a thinly-sliced pear was fanned out on the top and sprinkled with demerara sugar.

The result was a slightly carmelised topping, and a moist inside which was exactly sweet enough. It had lovely subtle pear flavours, with a hit of warming spice, essential as it’s February and flipping cold, and a nice rounded smoothness from the chocolate. Clearly not as healthy as eating the fruit in its virgin form, but nothing got wasted, which surely is as successful a result the overly ripe pears could have asked for. And anyway, eating them this way is much easier: multi-tasking with a pear is finally possible, although with one slice of the bread and cuppa, you probably won’t feel like it.

Peanut Butter Chocolate Chip Cookies

2013-02-12 18.43.30Before Betty Crocker became synonymous with Devil’s Food Cake mix and General Mills, its cookbook, first published in 1950, was one of my mother’s and grandmother’s default cookery reference guides. At the time, my mother’s dog-eared edition, pages loose and some undoubtedly lost forever, held for me the mysteries of cooking in its bounty of recipes, but today I mostly remember it as a baking bible. I managed to track down a updated edition about 6 years ago and was thrilled to find the old favourites were there, plus many more which I will never begin to crack the surface of. Naturally, as it is an American cookbook, all the recipes are in frustrating imperial measurements, but it has been redesigned as a binder which makes it easy to remove pages, convert the measurements yourself and continue on your merry way.

The book had a seemingly fool-proof recipe for Chocolate Chip Cookies (that has since been usurped by David Liebovitz), as well as other American classics like Buttermilk Biscuits, where the dough makes an effervescent whisper of protest as a dough cutter weighs down upon it, Lemon Bars that remind me of my grandmother and Yellow Cake with Chocolate Frosting, which seems to hold a certain cakey romance in my mind, although I am sure I could count on one hand how many times we made it. But Peanut Butter Cookies still, after all this time, stand out to me as supremely easy and entirely memorable even with such minor effort.

Marvellous thing, this book was and still is.

In honour of the Brixton Blog’s first birthday party, I was asked to prepare some little treats and figured it was as good a time as ever to give the delightful Peanut Butter Cookies another crack. Not only are they are slightly crumbly, there is a nice little give in the dough so they stay nice and chewy. And with only about 225g (1 cup) of sugar, the sweetness is nicely tempered by the salty peanut butter, making them rather addictive and not at all sickly. A recipe as straightforward as this can be built on quite easily and I have often toyed with the idea of adding orange zest or some spice. But this time, I went for plain chocolate chips as really, chocolate and peanut butter are one of the most glorious couplings of all time.

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One trick the original recipe doesn’t allow for is chilling time in fridge. I have made these before and often when it comes to pressing them into their little flat crisscrossed shapes, the dough sticks to the fork and ends up making them a bit mushed and sticky. After preparing the dough, it is advisable to give the fats and flours a chance to get to know each other and have a rest before moulding them into shape. I chilled the dough for about 3 hours, but that was purely due to circumstance. I imagine half an hour to an hour would do the trick nicely.

Peanut Butter Chocolate Chip Cookies

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  • 115g or 1/2 cup granulated sugar
  • 115g or 1/2 cup brown sugar – if using cups be sure the sugar is packed
  • 115g or 1/2 cup smooth peanut butter
  • 55g or 1/4 cup suet (shortening)
  • 55g or 1/4 cup butter, softened
  • 1 large egg
  • 140g plain flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 100g or 1/3 cup of plain (semi-sweet) chocolate chips

In a glass bowl, beat both sugars, peanut butter, suet or shortening, butter and egg together with an electric mixer. Add flour, baking soda, baking powder and salt. Once all the ingredients are mixed thoroughly, add the chocolate chips and mix well with a wooden spoon. The dough may seem a little stiff and the chips tricky to amalgamate, but stick at it, they’ll get there eventually. Your goal is to have them evenly dispersed throughout the dough.

Chill in refrigerator for at least 1/2hr. Preheat the oven to 190C/375F and line baking tray with baking paper.

2013-02-06 17.37.06Shape dough into approx 3cm (1 1/4in) balls. Using a fork, flatten the dough, leaving crisscross marks along the top.

Once baked, these marks will add to the nice crumbly character of the cookie.

Bake for 9 to 10 minutes, depending on the speed and intensity of your oven, until light brown.

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Remove cookies from baking sheet and transfer to a cooling rack. Let them chill out there for a few minutes. You can see in the photo on the left that I left one batch in for a little longer than 10 minutes so they were a little more toasted. Don’t worry if that happens; they won’t dry out and they still taste delightful.

Makes about 24. Perfect with a cup of tea or a glass of cold milk.

Recipe adapted from the Betty Crocker Cookbook, Bonus Edition, pg 180.