If you spend too much time thinking about a thing, you’ll never get it done.
– Bruce Lee
I feel as though I’m overly aware of the (slow) pace and the mundane everyday-“going-ons” in my life, to the point where I scrutinize and analyze and think about where I want to be and where I should be (and why aren’t I there already?!). It may have to do with being in the social media age, and seeing people’s highlight reels flash in front of us daily. Actually, it probably has a lot to do with it– I scroll through, looking at snapshots of people’s lives and wonder how they got there, what steps they took, how they felt, and wonder if I have it in me to get to the same place. A double-edged sword. It’s motivating, but discouraging at the same time.
But also, I feel like I’m not really taking advantage of the gift that is “the present” (that was bad), carpe-ing those diems, doing hugely transformative things every day. And I think that’s also it– it’s like I expect myself to be able to reinvent and shape my life instantly into what I envision it to be, when it might be happening already (albeit slowly), or I might need to invest some more time in certain areas of my life.
So, I’ve been feeling uninspired as of late, which leads to a pile of posts sitting in my draft box, pictures without words, without content… I wish there was an interesting, exotic, profound, or hilarious back story to all of my recipes. But I just really wanted to bake with mascarpone, and I love almonds.
I think with many food blogs, you can quickly get a sense of the baker/author’s personality by their writing, by reading only a few of their posts… I swear, I’m a lot more cheery than this! :DDDD Smiley faces to prove it!
With the first week of school under my belt, I thought I’d share with you a(nother) breakfast loaf that’s perfect for those grab-and-go mornings. Yes, I’m conscious of the fact that 90% of my blog comprises of breakfast loaf recipes or bread recipes, but you can’t have too many recipes for breakfast.
The loaf has a fine crumb, not squidgy or overly moist– although I purposely under-baked mine to achieve the gooey centre.
I was aiming for a texture like this, but because I swapped out some of the flour for almond meal, it didn’t turn out quite the same.This loaf represents what I hope to achieve in my life– simple, clean, uncluttered, and with complete certainty. It’s an almond mascarpone loaf, nothing more, nothing less.
(OH but it tastes really good with homemade berry jam. That adds some oomph.)
Almond Mascarpone Loaf
adapted from angelmelie
- 250g all purpose flour
- 50g almond meal
- 100g-200g coconut sugar, depending on sweetness preference
- 250g mascarpone
- 4 eggs
- 100mL buttermilk
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 tsp baking powder
- 1 tsp kosher salt
- almond slivers and honey, to taste
- Preheat oven to 400°F. Grease and flour a 9’x5′ loaf pan.
- In a large bowl, sift together the flour, baking powder, and salt.
- In the bowl of an electric mixer, mix the room temperature mascarpone for a minute, to soften it. Add sugar and beat again for 1 minute.
- Add room temperature eggs one at a time, mixing 1 minute after each addition. Add your vanilla and almond extracts. Scrape the bowl.
- Alternate the addition of the dry ingredients with your milk, mixing on slow: add 1/3 of your dry, then 1/2 of your milk, then 1/3 of your dry, then the rest of your milk, then the rest of your dry.
- Pour into the loaf tin and bake for 5 minutes at 400°F.
- Reduce oven temperature to 350°F, and bake for 30-35 minutes. Check with skewer– it should come out with a few moist crumbs sticking to it. It will continue to cook as it cools.
- Cool to room temperature, and top with almond slivers and a generous drizzle of honey.