Patricia (Technicolor Kitchen) and I are at it again. She and I are having so much fun thumbing through our cookbooks, choosing our task, and baking goodies on our bucket list.
We both decided that this week we would bake from The Sono Baking Company Cookbook. This is one of my newest purchases and I have read it from cover to cover. I love this book and there are very few recipes I do not want to try. I cannot wait to make them all. Patricia chose to make hers with chocoate chips (I entertained that idea, but decided against it) and although she says the chocoalte was a bit too bitter, I kind of like the idea of bitter and sweet.
Who doesn’t like Cinnamon Bread (with raisins, chocolate, nuts)? This is every bit as good as a cinnamon bread you would buy in the best bakery. I swapped out the white flour for whole wheat pastry flour and it was airy and light and perfectly balanced. The second day, we toasted it and slathered it with salted, organic butter. Comfort food at its best!
Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is an early, less rich and chocolaty version of the brownie we know today, utilizing two squares of melted Baker’s chocolate. Food historians don’t know if Fanny Farmer obtained the recipe from another source, printed it as is or adapted it, or provided the name.
Me and Al, we go way back. However, Al is...ahem...a bit fattening, making it something I don't indulge in all the time. The problem though, I love Alfredo sauce; the creaminess, the richness, it's just good comfort food.
A grilled cheese sandwich is as American as American gets. But other countries have their favorite form of cheese sandwich. The Swiss have the tradition of eating melted Raclette cheese spread on toasted bread.
The French have the cafe favorite, the Croque-monsieur, a hot ham and
cheese sandwich. The English have Welsh rarebit, which features slices
of toast doused in a savory cheese sauce. And of course, the Americans
have processed cheese product melted between two pieces of cardboard
white bread. It's what most kids grow up on, even me. But I think it's
time for a more mature grilled cheese sandwich.
I dream about this kind of soup. It's completely decadent. It's probably one of the biggest comfort foods out there. Which is perfect for this time of year in Oregon. It's cold, rainy, snowy, sleety and it's so dark outside by 2 in the afternoon. The gray landscape just begs for dishes like this Triple Threat Loaded Baked Potato Soup.