It’s been a hellish week for me. I got into a small car accident in the middle of the week, my daughters been sick with a cold, and to top it off, I’ve been laid off Friday. I am freaking out a little over this string of bad events, but I am doing my best to look on the bright side of things. They say that when one door closes, another opens and I hope that I will soon find my open door and the new adventures that come with it.
To be honest, I wasn’t terribly happy with my job and i know I’ve mentioned that more than once. I was not doing something that I liked and financially, I know that I have the potential to be making a lot more. Fortunately, my boss wanted to end things amicably and wants to help me out and is willing to be a reference for me. Still, the timing could not be any worse.
Right now I am considering working on the blog full time and getting back to my freelance writing. It’s so funny how I only recently told you about that and now I may be doing it again. Maybe it was meant to be?
I am certainly no stranger to difficult times and trying new things to make it all work out, but I’ve never been through them as a mother. I think that makes it all the more scary because if I try something and fail, before the only person I let down was myself, but now I have this little person who is depending on me.
Blogging full time will mean I get to do something that I truly love doing and can be happy doing in the long term, but the instability of such a venture is a real risk. I am still planning on moving to Seattle, so perhaps I can take the year to work on the blog until that happens and see what I want to do then.
Are you a stress eater? Surprisingly, I’m not. I mean, I definitely want some chocolate, but I don’t overindulge when I am stressed. Instead I either start working out a lot, clean, or play The Sims (which has always been a bit of a guilty pleasure for me, but these days I can’t play nearly as long as I used to without getting bored). I also do become picky about what I eat because I want every bit to be completely satisfying.
That is what this bread is for me. Completely comforting and endlessly satisfying.
I started with a decision to make a pear- based quick bread and after looking at what I had around, everything seemed to fall into place. Pear and hazelnut is one of my favorite flavor combinations, so I knew I needed to use hazelnut flour in this recipe. I decided on brown butter to emphasize the nuttiness of the hazelnuts and the fresh cranberries added a seasonal tartness to it all. The bread is topped with a hazelnut streusel which is probably my favorite part of the entire recipe.
You can make two loaves with this recipe, or a dozen muffins. I split the recipe and made one loaf, plus a four jumbo muffins instead. This bread is best sliced up, toasted, then buttered for breakfast. Trust me, you won’t want to start your day any other way.
- 3 ripe large pears
- 1⅔ cup sugar
- 11 tablespoons unsalted brown butter
- 2½ teaspoons vanilla
- 3 eggs
- 1½ cups all-purpose flour
- 1½ cups hazelnut flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup fresh cranberries
- ¼ cup hazelnut flour
- 1 tablespoon all-purpose flour
- ¼ cup lightly packed light brown sugar
- 2 tablespoons unsalted butter cut in cubes
- Preheat the oven to 350 degrees F. Lightly grease and flour two 8 inch loaf pan (or you can use one 9 inch pans)
- Thoroughly wash and remove the stems and seeds from the pears. Grate the whole pears on a medium grater..
- Transfer the grated pears (leave behind any excess juice) with the sugar, brown butter, vanilla and eggs. Mix well together.
- In a separate bowl, mix together the flours, baking soda, and salt. Pour the dry ingredients into the wet ingredients. Do not over mix. Fold in the cranberries.
- Mix the dry streusel ingredients together in a small bowl, cut in the butter using a pastry cutter or fork until the mixture resembles large crumbs.
- Pour the batter into the loaf pans and top with the streusel. Bake for about 40 - 50 minutes, or a toothpick comes out clean when inserted in the middle. Allow to cool for at least 15 minutes before removing from the pan and cooling completely.