Bailey’s Chocolate Chip Pound Cake
Wednesday is creeping to a close and we are now 48 hours away from the atrocity committed in Manchester. Our government warns us that another attack is imminent and we are all on edge, despite the keep calm and carry on mentality. As I listen to each news report come through about the victims and their lives, I cannot even begin to image what the families are going through. There are times in the face of all of this that one can feel hopeless about the fate of humanity. However, despite the pain and the horror and the unimaginable terror, we have also seen the best of humankind reported in the acts of decent people in the aftermath of the attack. We have heard of tales of bravery, compassion and selflessness and I guess we should expect nothing less from our fellow human beings.
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Today I have been up since 4am, I drove over 170 miles to attend a study day on attention deficit hyperactivity disorder (ADHD) in Pontefract. It was perhaps the best study day that I have been on in sometime. I do wonder if it was because the weather was good, the surroundings were beautiful and I was feeling a healthy dose of life appreciation.
I also felt that I learnt quite a lot, it is nice to sit and hear new things, instead of always having being the one to provide information. As with all of these neurobiological things, I did wonder if I did have some of the traits myself and I also allowed myself to wonder about the social constructs and expectations that we set up in the Western world…
- ½ cup. butter (I found a way to measure out butter in cups!)
- 3 eggs
- ¼ cup. sour cream
- ¼ cup. Bailey’s Irish Cream
- 1½ cup. flour
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- 1 cup. sugar
- 1 cup. mini chocolate chips
- Allow butter, eggs, sour cream, and Bailey’s to stand at room temperature 30 min.
- Combine flour, baking powder, and baking soda; set aside.
- In a medium mixing bowl beat butter on medium-high speed 30 seconds.
- Gradually add sugar, beating approx. 10 minutes or until light and fluffy.
- Add eggs, one at a time, beating 1 minute after each addition.
- Combine sour cream and Bailey’s; stir well. Add dry mixture and sour cream mixture alternately to beaten mixture, beating after each addition until just combined.
- Stir in chocolate chips.
- Pour batter into greased and floured loaf pan.
- Bake at 160 degrees for 60-70 minutes or until a wooden toothpick comes out clean.
- Cool on a rack for 10 minutes; remove from pan and cool completely.
