Do you ever have weeks where you feel as though you've over-booked yourself? Like when you have plans every single night after work, don't get to go to the gym, don't have time to make food at home, and are always in a rush? Yes? Well, that is currently my week. The past couple months I've been pretty good at scheduling my week so it has a nice balance of relaxation and social activities. Since I'm in a pottery class once a week, I basically try to limit myself to one other social activity that week (if that) so I have enough days to go to the gym after work, run errands, or just come home and chill if I want to. I'm an introvert so having too many plans seriously stresses me out.
This week accidentally got over-booked. Tonight I'm seeing Michael Che (from SNL!) which I'm super excited about but dreading the late night, tomorrow I have a work event, Thursday is my pottery class, and then Friday I'm taking a half day to go to a rehearsal dinner and wedding in Connecticut. Basically, when I look at my calendar I feel like I'm about to have a major anxiety attack. THAT BEING SAID, despite my anxiety surrounding this situation of non-relaxation, I'm also trying to be more spontaneous and go-with-the-flow vibe, which means I am trying to do calming activities to make myself de-stress about everything. ARG! I think it's safe to say that I need to work on several things: being more spontaneous and relaxed if things do not go according to my exact ideal plan, and making sure I don't overbook myself, especially with late night activities, because it is so anxiety inducing for me. If anyone has any tips for battling this (or feels something similar) please let me know! Sometimes I think I'm being irrational for feeling certain ways so if anyone has any coping mechanisms please let me know. Ok - that was a good therapy session for me!!! Goodbye while I go do 1,000 things.
Preheat oven to 350° F. Line a 8x4 inch loaf pan with parchment paper, grease, and set aside.
In a medium bowl, whisk together all-purpose flour, cocoa powder, kosher salt, baking powder, and baking soda. In a separate large bowl, beat butter and sugar on medium until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating until thoroughly combined and scraping down the sides with a spatula after each addition. Add vanilla extract and beat until just combined, followed by the blood orange juice and blood orange zest.
Gradually beat in flour mixture and buttermilk in parts, alternating between the wet and dry ingredients. Fold in chopped chocolate and pour the batter carefully into the loaf pan.
Bake for 50-60 minutes or until a toothpick, inserted into the middle comes out clean. Set pan on a wire rack to cool for 10 minutes, then remove loaf from pan and set on rack to cool completely.
While the loaf cools, prepare the glaze by mixing sifted powdered sugar with blood orange juice and vanilla extract. Stir with a whisk until smooth. The consistency should be thick but still pourable. Once the loaf is cooled, pour it over the loaf and garnish with some blood orange slices.
Blood Orange Chocolate-Chunk Loaf
(modified from Fix Feast Flair)
For the loaf:
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- juice of 1 large blood orange
- 2 tbsp. blood orange zest
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter, softened at room temperature
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 1/2 cup dark chocolate chunks
For the glaze
- 1 1/2 cups powdered sugar
- 4 tbsp. blood orange juice
- 1/2 tsp. vanilla extract