Moist Avocado Chocolate Loaf Cake

Hate it or love it, the ‘moist’ hopefully caught you off guard.

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(Apologies for the almost horrific slice cuts here, I have yet to get a serrated knife for my uni kitchen).

I feel like I’ve finally settled into January right when it has mostly ended. Not to say January wasn’t great, in fact it was amazing and I’ve already changed a few important (bad) habits, but I do feel as if my head’s been slightly all over the place, for no particular reason at all. It might be down to a waning self-confidence and general stress. For that, the solution is baking, the right amount of socialising, and deep work– I’ve caught myself too many a time staring at my phone screen as if it will give me the answers to all my burning, deep life questions.

A classic problem of the privileged 21st century life is not knowing what to do with a lot of ripe fruit. Ripe bananas are always tossed into a flurry of melted butter, sugar and flour to make pancakes or banana bread/cake. Avocados are left behind because they’re less lucky. Their hard shells of a coat don’t make it easy to spot when they’re ready, and sometimes it’s a little too late, so you smell the rotting brown flesh and toss it immediately.

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The first time I made this loaf it was a hit in my graduate dormitory, but a tad too dry. This time it turned out much more moist, which I definitely prefer. So bake it longer if you don’t fancy such a moist crumb (which you can clearly see below). The chocolate is optional but the bittersweet nature of some of the dark stuff goes a long way, piercing the creamy avocado crumb. You end up with a crusty top, creamy fluffy inside and melting dark chocolate.

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Avocado Chocolate Loaf Cake (makes 6 large slices)

Ingredients

1 large ripe avocado

190g (3/4 cup) butter at room temperature

2 tsp salt (use just 1 tsp if you are using salted butter)

200g (1 cup) sugar, I used a mix of raw cane and brown sugar

3 organic, free-range, medium eggs (use two if you have large eggs)

1 tsp vanilla extract

300g (almost 2.5 cups) flour, use plain flour or substitute half with buckwheat, which is what I did

2 tsp baking powder

0.5 tsp baking soda

60-80g chopped dark chocolate

Directions

Preheat your oven to 180C (350F) and line a 9×5-inch loaf pan with parchment paper. In a large bowl, mash the ripe avocado. Add the room-temperature butter, sugar, salt and eggs and whisk those in well. In a separate bowl, add the flour, baking powder and chocolate and whisk together briefly. Tip this dry mix into the wet and mix well with a wooden spoon until everything comes together, but do not overmix. Your batter should be neither too wet nor dry, and should easily drop off your spoon if you give it a firm flick. Bake in the preheated oven for 45 minutes. A wooden skewer inserted into the middle after the baking time should emerge with moist crumbs clinging to it. Enjoy warm with a pat of butter or nut butter on top. Keep in an airtight container for up to 2 days, or freeze and reheat for a future midday snack.

Peanut Butter Olive Oil Cookies

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A new year, another classic with a twist. I thought this post would come online much earlier to be honest, but with everything that’s been happening here, and with the past year’s late festivities and jolly holiday obligations, it well and truly has slipped my mind. I actually thought I already uploaded this one, really. Clearly I need help. But HERE’S to a symmetrical-sounding 2020.

I’m all for resolutions and change, but only if there’s a feasible plan involved. Some of mine include:

  • to stretch daily. I used to do this religiously everyday for 10-15 minutes, but lately I’ve gotten more into the habit of just cracking my back (and ew, my neck).
  • to do one thing at a time. It does feel good to multitask (read: supertask), but being at work and at home has made me realise how much more deep, focussed and creative work and creative thinking can be accomplished when doing one thing at a time. Slowly but properly.
  • to do a weekly review on Sundays. Sundays still remain days of reflection for me. Starting off with pancakes, proceeding to movies, then reflecting on what good and bad has happened throughout the week. It’s good to generally not take everything too seriously, so I won’t bash myself for foregoing all the apples I bought for my chocolate brownies, but it’s better at least to be aware of certain bad habits that may be unhealthy.
  • work on my personal/passion project at least twice a week.
  • eat out a maximum of twice a week!! And indulge in a drink once a week (been pretty bad health-wise recently so these will hopefully bring me to my senses again).

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If you read my previous post, perhaps you can tell I’m on a cookie roll at the moment. The end of 2019 saw me making the cream-cheese filled cookies too many a time and the start of this year has heralded a new star– the one and only peanut butter olive oil cookie and the token chocolate studs for all-round appeal. I was skeptical about giving this one a go because I was worried the olive oil would be too strong against everything else happening, but the oil is not too pungent here and actually adds a moist and fragrant depth. Together with the liberal sea salt sprinkle and melting chocolate in the middle, this is quite a gluey, peanut buttery dream.

Peanut Butter Olive Oil Cookies (makes around 7 cookies)

Ingredients

120ml (0.5 cup) olive oil

120g (0.5 cup) chunky peanut butter

300g (1.5 cup) light brown sugar

1 tsp vanilla extract

2 eggs (vegan sub: use 3 flax eggs by mixing 3 tbsp of ground flaxseed with 7 tbsp water in a small bowl and let that gel for a couple minutes before using)

1 tsp baking powder

260g (2.25 cup) all-purpose flour

150g (a full bar) chopped chocolate

2 tsp salt

Directions

Preheat your oven to 180C (350F) and line two baking trays with baking parchment. In a bowl, whisk together the oil, sugar, egg, peanut butter (preferably chunky) and vanilla extract. Then briefly mix together the flour, baking powder, baking soda, chopped chocolate and salt in a separate bowl, then tip that into the wet mix and stir well until everything is just combined. Put golfball-sized pieces of batter onto your prepared baking trays, flatten them slightly with your hands and sprinkle on some Maldon salt (or regular salt) on top. Put them, one tray at a time, into the oven and bake for 15-17 minutes. A toothpick inserted into the middle of one cookie should come out with wet crumbs but the edges should be golden-brown and firm. Best enjoyed warm but can be kept for a few days in an airtight container, or freeze and reheat whenever you want (topped with vanilla ice cream!)

Cream Cheese-filled Chocolate Chip Cookies

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Well. There’s something about the cold air today. Fall transitioning into Winter. Apple pie, hot ciders, and pumpkin everything. All of which I love, but the one thing I felt like making, in fact my very first bake in my graduate dorm kitchen, was something that had nothing to do with apples or pumpkins. It’s something I really wanted to dig into straightaway, That’s it. Simplicity in the form of divine, ooey gooey, dense, filled chocolate chip cookies. Simplicity because it’s been made too many times to count the past week, to the point where it almost becomes automatic, a habit, and you want to make it way more than what real life warrants as necessary. That, my friend, is when simplicity becomes extravagance. It feels like home, and home can be extravagant.

I sit here in my new laboratory office space writing, because it hasn’t occurred to me to try blending my two main habits– food and science, together. I’m sure this can work, especially if I have to wait for something to finish running in the lab. Makes my life that much easier, and I can’t be sitting around in cafés all the time…

Speaking of habit, lately I’ve been re-thinking my presence on social media. I’ve always had this love-hate relationship with Instagram (like most people I’m sure), but for the whole of last week I cut it out totally just to focus on the work I should be doing here and also to see if I would feel any differently during or after the experience. My takeaways: I had no urge to open the app during that week, only to reply someone who I couldn’t reach on Facebook Messenger either. I had an urge to see where everyone was going and eating in London, but resolved that by a few Google searches and actually checking my emails from London press companies properly. Secondly, after re-installing and opening the Instagram app after that little break, I felt almost completely indifferent to the feed. I pressed on a few story circles just to see what a few people were up to, stayed for a grand total of 2 minutes, then closed the app again. I actually started reading more, and the days have stretched longer. It’s a strange, surreal feeling, since for most of my teen years I remember being addicted, sadly, to the feeling I got when a photo got a certain number of likes or when someone commented on how delicious something looks. Which is fine, the whole point of Instagram for me is to find the best and newest places to eat, and to share my passion for baking, to show how easy it is to whip up something simple and delicious in the kitchen, but it was the external validation I became addicted to that I started to loathe. Everything grew into a fixation on numbers– how many followers and likes do you have? Because clearly this shows how credible you are as whatever creative artist you may be. I’m already lucky enough to have met some amazing people on the platform, and even still somehow get invited to tastings, but it was that tedious scrolling, the fixation on numbers, as well as the recent discovery that someone who I really admired on the platform blocked me for no apparent reason… yeah, that really got to me, when it shouldn’t have. Truthfully, my skin is not thick enough for me to be healthy and happy and maintain a strong presence on the platform, and that’s when I decided a break was not just an option, but something necessary. Now I do feel much less inclined to post about little mundane things about my life, and I’m less scared of posting less and less. It feels good, because Instagram isn’t real life, My main passion has been this blog, what you, dear reader, if you’ve gotten this far, are reading right now. This is the product of my passion, where I can write long-form and not worry about how many characters I write because Instagram isn’t for captions, it’s made for visual artists, Which is why food bloggers can gain a lot of ground there, but I like to write (blabber), too, and why should I feel guilty about that? Anyways, I’m not missing out on anything if I’m not exposed to it, and I’m happy with how much time I’ve been saving, too. Amazing. I can now post and do what I want whenever I want, no pressure. In a sense I am very glad my whole livelihood isn’t reliant on a social media presence, and my main goal is to use science to help humanity in a bigger way. Food will be weaved into that too, but baking doesn’t have to become my sole identity.

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One thing I realise Instagram made me do sometimes was to make things, experiment with combinations, that I myself may not necessarily have tried of my own accord. I would eat a raspberry sumac scone any day of the week but sometimes, at any one time, it may not really be something to make. However, by virtue of how pleasing it sounds, how sophisticated and exotic, I would do it anyway. These cookies, much like most of my blondie recipes, on the other hand, are something I will make again and again until the day I die. A one bowl wonder, once again. Adapted from my usual  cookie recipe, but I slightly reduced the amount of flour just to let the thickness and flavour of pure peanut butter shine through. I’m also starting to prefer dissolving salt in the wet ingredients first instead of whisking it into the dry ingredients. The final yield of cookies is the perfect mix of sweet, savoury and creamy. I hope that this can put a smile on your face one day.

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Cream cheese filled chocolate chip cookies (makes 4 filled cookies)

Ingredients

205g (1 2/3 cup) flour

1 tsp baking powder

1 tbsp cornflour

2 tsp salt

1 egg (sub: 1 vegan flax egg made by mixing 1 tbsp ground flaxseed with 2 tbsp water)

5 tbsp white sugar

5 tbsp brown sugar

150g butter, room temperature (sub: vegan butter)

3 heaped tablespoons cream cheese (I used Philadelphia brand but any will do; sub: vegan cream cheese)

3 tbsp icing sugar

100g chocolate, chopped (I used a mix of dark and white chocolate, you can use any combination)

Directions

Preheat your oven to 175C (350F) and line a cookie sheet with parchment paper. Whisk together the cream cheese and icing sugar in a small bowl and then put in the freezer to set while you make the cookie batter.

In a bowl, whisk together the butter, sugars and egg. Add the salt and whisk it in. In a separate bowl, briefly mix together the flour, cornflour, chopped chocolate and baking powder with a fork, then tip it into the butter mixture and use a spoon to mix everything together well. Use your hands once it looks a little dry, once you get in there you’ll realise that it just takes a minute to let the warmth of your hands bring everything together nicely. You should have a thick, soft dough. To assemble, first take the cream cheese mixture out of the freezer. Then take a golf ball-sized chunk of batter, roll it up and put it on the lined pan. Slightly flatten this piece of dough and use a finger to make a mild dent in the middle, then put a teaspoon of the cream cheese mix into the centre and cover it with another chunk of dough. You only have to use enough to cover the cream cheese. Repeat until the rest of the dough is finished, you should have 4-5 large filled cookies on the baking sheet. Bake in the preheated oven for 15 minutes, no more and no less. When you take them out, the edges will be a soft golden-brown and the tops will still look quite soft, but they will set a little more once out of the oven.

 

Chocolate Olive Oil Cake

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It’s getting cold here, and there’s a lot on my mind. Had a rather therapeutic and somewhat emotional talk with a stranger this morning. It’s hard to admit that one needs therapy, let alone talk to others about it. Nevertheless, it was oddly, strangely therapeutic. I’m even thinking of starting some sort of online blog to chart progress. It’s mostly to do with a great deal of self-doubt and esteem issues, possibly stemming from some stuff that happened in the past. I don’t know who reads my blog, as old as it is now, but it does help to type things out, because although the daily journal does help a great deal too, sometimes my brain runs too fast and it’s just a tad more gratifying to see everything immediately leap from brain to post. It’s also juicier stuff that I can instantly plop onto here, too, for my (hopefully more regular) blogposts. And if it helps just one person today, then that will be all the more rewarding.

Before me: French Toast. So let me describe it to you. The crusty, almost too-hard outside is deceiving, there is a world of golden softness within. The right degree of egged saturation, not too soggy, although that would still be better than stiff or overdone. A pile of whipped cream and melted berries. Some fresh, some frozen, all warmed up to let a bounty of juices seep out. French toast is like a person. You don’t know what he/she is really like until they open up. It’s been a while since I’ve had a nice, big breakfast like this. Some days I forget to have proper meals and it all ends up being a big mess of sugary snacks all the way through the day, which I know sounds like child’s play but sadly it’s true, at the grand age of 22 (coming on to 23). You’d think I’d have at least a healthy side to me… Not to say it’s non-existent, but it could definitely be 3.5x better. It’s a bit disappointing; sometimes I imagine my younger self thinking about the woman I would be now in 2019, and although I’m not too far off, I do wish some bad habits which I currently harbour were not so etched into my sense of self that the sense of self is, ultimately, warped, half-false.

In times like these, when I feel out of control, I always have to remember to come back to my element. That meditation on the sweet, can help one see the sweet things in life. But there should be a careful line drawn between allowance (of the sweet stuff) and dependence (on the sweet stuff). I can’t classify my love for sugar as a sickness, but it would do me good to be mindful, and not always have the French toast at every café I visit (ok who am I kidding). It is only a distraction if you let it be that way. Some fleeting thoughts that I’m not sure may resonate with any of you:

  • Fresher’s week here at Oxford a couple of weeks ago was overwhelming but I met a good number of incredibly interesting individuals. It does seem therapeutic to engage in conversations with these people, it’s a nice peek into the grander problems of the world, and I’m whisked away into the real world, that of heavy issues that I can be part of a solution to, away from the trivialities of my own head. I do tend to get stuck in my head a lot, forget about the big picture. Why I’m here, why I love it here, why I love doing what I do.
  • I met people who I really got on with, but many are here just for a year. I’m trying to figure out who I can truly connect with over my 3 years doing a PhD here.
  • Talking about PhD, I still don’t quite know what I’ve gotten myself into, ha.
  • Looking at babies makes me happy. Oh, the innocence and bluntness.
  • I hate the way nails split or crack at the most undesirable places.

Today isn’t a recipe for French toast, but that for an olive oil chocolate cake. Yes, olive oil and chocolate. I had this wonderful olive oil cake with my friend Zoe back when I was still living in London, at the famous Towpath café overlooking the lanky swishing river. I wanted to recreate such a cake, airy and flavourful without feeling like you’re just glugging down tablespoons of pure olive oil. More flavour, less grease, I guess you could say. I had a half mind to leave out the chocolate entirely, but 1. Everyone loves a chocolate surprise and 2. The olive oil taste here is pretty strong so the chocolate addition is actually complementary, if not necessary. It’s dense and sticky, so if you prefer a more cake-like cake then add slightly more flour and reduce the volume of olive oil.

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An easy process of mixing, in a single bowl. Almost an hour in the oven yes, but it’s worth it, especially when paired with something dairy or dairy-like, such as vanilla ice cream or coconut yoghurt. Eat this warm while looking outside, crisp air heralding the new season. My favourite season.

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Olive oil chocolate cake (makes one 9-inch cake)

Ingredients

100g dark chocolate, chopped roughly

240ml (1 cup) olive oil)

2 tsp salt

240g (1.75 cups) sugar

250g flour

½ tsp each baking powder and baking soda

3 eggs

120ml milk (of your choice, such as oat, almond etc)

80ml yoghurt

 

Directions

Preheat your oven to 180C. Grease and line a 8 or 9-inch cake tin. In a bowl and with a metal whisk, whisk together all the ingredients except the flour, chocolate, baking powder and baking soda. Then add the remaining ingredients and fold in until you get a rather wet batter. Pour into your prepared pan and bake for 55 minutes in the preheated oven. After baking, leave to rest for 10 minutes before cutting in and serving with yoghurt or ice cream.

Brown Butter Chocolate Chip Cookies

5051011 Processed with VSCO with e3 presetNothing quite beats a café with ‘70s-‘80s music blaring everywhere. I do suck energy from my surroundings. A dearth of atmosphere, a tinge of something exciting, is sure to drain me. Don’t get me wrong, I love a deathly quiet, but I also like looking up from my screen sometimes, examine faces and bodies so different and unique, or sip a coffee without bothering the librarian. Here in London, the sun is shining. Yesterday it was pouring like every cloud was trying to squeeze out its last drops for all of eternity.

Diary excerpts:

9/6: Always looking for an excuse to start anew. But why not now? Why not on a Sunday? Isn’t Sunday the first day of the week in many parts of the world anyway?// dark turquoise is my new favourite colour.

10/6: Why does coffee everywhere in London have to be so expensive? Never mind, it’s worth it for all the café ambiences I soak myself in everyday// researchers can now use single-cell sequencing to detect differences in RNA expression in cells, thus showing when they decide to progress from neural crest cells to something more specialized.

After watching Chris Morocco speak sweet nothings in his video demonstration of Bon Appetit’s ‘best’ chocolate chip cookie, I decided to give it a go. The way he talked about the beauty of the mosaic made when ripples of unevenly chopped heap of chocolate melt and bake in a creamy batter, the way something as simple as a cookie is transformed upon a simple, short cook of butter… it was all too tempting. Having not made anything with browned butter in ages, I took the risk (I still tend to burn things, so yes this was considered a risk) and set to work. He states in this particular recipe to brown just half a cup of the butter first before adding the rest in, but I went ahead and browned all of it at once, which yielded (perhaps) not an identical result to Chris’, but nevertheless retained the toffee-like, smoldering notes of butter cooked down to an almost clear brown liquid.

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Secondly, the recipe specifies that one large egg and 2 egg yolks be used, but with exactly 2 eggs left in the fridge, I used that instead. Due to that alone, I was afraid of the cookies not turning out as dense and chewy as demonstrated, but I was proven wrong with my final, accidental amendment: So, Chris used dark brown sugar, and so did I. But unlike what I saw in the video, mine was dark. As in, straight-up camp molasses. Almost. It was therefore much harder to incorporate when mixing with the butter, because of how much stickier and clumped together it was. But that exact density and stickiness, although they did make the cookies darker in colour, also let them retain a most tempting, delicious density and chewiness all throughout its body.

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Brown butter chocolate chip cookies (inspired by BA’s Best Chocolate Chip Cookies– makes 16 cookies)

*= vegan substitution

Ingredients

200g (1.5 cups) plain flour

1 tsp fine salt (leave out if you’re using salted butter)

1 tsp baking soda

170g (0.75 cups) butter (*vegan butter or margarine)

50g (0.25 cups) sugar

200g (1 cup) dark brown sugar

2 tsp vanilla extract

2 eggs (*2 vegan eggs, made by mixing 2 heaped tbsp. ground flaxseed with 5 tbsp water in a small bowl, and letting that gel up for a minute)

170g dark chocolate, chopped

Directions

Preheat your oven to 180C (350F) and line two baking trays with parchment paper.

Place your butter into a saucepan and, on medium heat, melt the butter and continue to let it cook until it turns a toffee brown and looks almost clear. There will be some frothy, lighter bits on top. Swirl the pan occasionally while the butter melts. Once it is browned, set it aside for a while to cool. In a small bowl, briefly whisk together the flour, salt, chocolate and baking soda. Add the brown and white sugar to the browned butter and whisk until the sugar dissolves. Make sure there are no lumps. Add the eggs (or vegan eggs) and whisk to incorporate everything well, and you get a smooth, lump-free batter.

Add the dry mix containing the chocolate to the wet egg mixture. You should get a moist batter that still drops off a wooden spoon relatively easily.

Using an ice cream scoop or a tablespoon, place dollops of equally-sized batter on your lined sheets, making sure there’s at least 2 inches of space between each circle of batter. As the original recipe states, let the flour hydrate by letting the batter sit for a while on the trays for 5 minutes. Then bake the cookies (one tray before the other, or both at the same time), for 8 minutes. Let them sit for a while before eating up. Alternatively these can be made and frozen ahead of a time you want to consume them.