Things that suck:
Opening a box of coffee stirrers and dropping the entire box on the floor.
Aging. Aging gracefully is a farce. There is nothing graceful about a body breaking down and working against you.
Biting into a chocolate chip cookie and finding raisins.
Calling it a “Lifestyle Change” when they really mean “severe deprivation of everything that brings you life”.
Waking up at 4 AM for no reason. Really, what the hell is wrong with my sleep cycle?! Is this an age thing? Is it the witching hour? Am I being haunted? Do older people get less sleep? Is this why my body is deteriorating? Because I would love to get more sleep and repair shit.
When my kids don’t get along. My kids are eight years apart. They ought to be Kumbaya-ing and shit. And yet they are not. It’s like booby trap spy vs spy in my house. All.The.Time.
A slow metabolism.
Do you know what doesn’t suck? This Cream Cheese Pound Cake with chocolate chips.
Flow with me, let’s talk about this.
Pound cake. This pound cake has two sticks of butter and a full block of full-fat cream cheese in it. Yep. It does. Vanilla bean flecks. I use vanilla bean paste. I’m way too lazy to scrape a vanilla bean.
The plan was to bake a pound cake. I wanted chocolate.
I thought maybe a glaze. Again… Too lazy. Chocolate chips sounded like the perfect compromise. Not too many. Enough for a chip in every bite without overpowering that buttery pound cake.
And this pound cake is so, so buttery.
I baked it in small loaf pans. For sharing. You can be selfish and bake it in a much larger pan. Wrap it up. Hide it. Keep it for yourself.
That doesn’t suck.
Chocolate Chip Cream Cheese Pound Cake
- 2 cups All-purpose flour spooned then leveled
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon Salt
- 1 (8-ounce) package cream cheese, at room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups Granulated sugar
- 2 tablespoons Vanilla bean paste
- 4 large eggs
- 1 cup semi-sweet chocolate chips heaping
- Place a rack in the center of the oven and preheat to 325 degrees F. Butter three 5×3 mini loaf pans or one 9×5-inch baking pan and dust with flour. Shake the excess flour and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and cream cheese. Stop the mixer as needed and scrape down the bowl to make sure the butter and cream cheese are evenly incorporated. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3-4 minutes.
- Stop the mixer and once again scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for about 30 seconds after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla bean paste.
- Reduce the mixer speed to low, and sprinkle in the flour mixture. Mix over low speed until the dry ingredients are fully incorporated.
- Spoon batter into the prepared pans. Bake for 50-60 minutes, or until a skewer or cake tester inserted in the center comes out clean, or with just a few tiny crumbs.
- Wrap tightly with plastic wrap. Loaves should last about four days.
- Number of servings (yield): 3 loaves