Comfort Foods and Indulgences

I have a special fondness for pot pie. It's one of those all-in-one meals that always hits my comfort spot. And it's a welcome dish to eat on a cold and rainy day like the ones we're having this season. The origins of pot pies can be traced back to the English settlers who brought their love for pies to America. In the States I had never eaten a savory pie. It was always the frozen pies that scared me into believing that pies were no good. Not until my traveling in England did I finally eat my first savory pie. On first bite I fell in love with the flavorful meat and vegetable filling topped with flaky, buttery pastry.

While studying abroad in London, I came to know and appreciate the local cuisine. It was the discovery of a small eatery that really caught my attention and helped change my mind about pies. Every day on my way to class through an alley passage I couldn't help but notice a sign that read "Upstairs Pie Room" right next to an unassuming door. One day a group of us decided to find out what this room was all about. We discovered a homey little restaurant with a menu of traditional English savory pies. It was was one of the best things that could happen. That summer the Pie Room ended up becoming a regular haunt for all of us. The experience turned out to be one of my most memorable, one that I repeated many times until I had tried every pie on the menu.

If ginger is your thing, this is most definitely for you. I sit here writing and contemplating if I should go get another piece...it would be my fourth. There is something about 10 degree weather that makes you want to bake and eat. So I did.

Let me mention the incredible flavor this cake has to offer. It has so much complexity and richness between the Guinness, the molasses, fresh and ground ginger and other spices. However, the best part is how incredibly moist this is...just look at it.

I truly feel if you are going to gift a loaf, this should be the one. At the very least try it for yourself, it's worthwhile to bake up. I also think it would be splendid with a dollop of whipped cream.  Yum.

Oh, I almost forgot, no mixer is needed, that's always the best.

Chocolate, almonds, and marshmallows are one of my all time favorite combinations.  Thus, I love, love, love a “rocky road” anything. My kids also love this combo. As well as anything with caramel, blueberry muffins, a fruit tart, any kind of cookie and  s’more.  S’mores = Summer. They could care less if it is made over a camp fire or on the stove.  It is the all time favorite summer dessert and I am embarrassed to say that they eat way more than I care to admit.

A couple of years ago I came up with way to combine the two.  Sometimes, I add a bit of chocolate chunks right into the ganache.  I have been known to make some homemade marshmallows and last year I made a marshmallow meringue top – torched it and made a group of 12 year old boys very, very happy.

Last month, I had made some homemade graham crackers.  A few of them got a bit over done so I stuck them in the freezer (I think you all know by now, I hate wasting anything). Instead of using store bought, I made my crust using the “not so perfect” graham crackers and no one knew the difference.

A rocky road tart gives us the perfect combo of a s’more and a rocky road candy bar. One cannot really go wrong with graham crackers, creamy chocolate ganache wtth a bit of marcona almonds and marshmallows on top!

The morning began with a three hour power outage....a transformer exploded down the street.  I had just started to heat up soup for school lunches.  With an electric stove, that was no longer going to happen.  Since Oregon mornings, especially this one, can be very dark and dreary.

With two kids holding flashlights, I whipped up some sandwiches last minute and off to school they went. I remained home in the dark contemplating what I would do with my already derailed day. 

I ended up taking my 5 mile walk and thinking about what sinful treat I would bake, sometimes I wonder why I exercise.  Honestly, why I would bake anything is beyond me when we have pounds of Halloween candy left.  But whatever, these cupcakes are fabulous and worth every ounce of flab they will put on my bottom.

They truly do taste like caramel apples, minus the sour apple taste.  They are fabulous and you must try them...soon. I'm seeing this on a Thanksgiving dessert buffet....yes I am.