Tags
all-purpose flour, baking powder, baking soda, Banana, brown butter, brown sugar, espresso, extra-large eggs, Nutella, vanilla extract
The folks over at Leite’s Culinaria posted this terrific sounding Banana Bread with Nutella. Yes. Nutella. And I had a jar of Nutella in the cupboard, and several very ripe bananas just waiting for such a recipe. But…and you knew there would be a “but”, didn’t you? Because The Goddess can never, ever just leave a recipe alone. This time, I think you’ll be very happy that she didn’t! Continue reading
Not a very sexy title, is that? I was going to call it “The Tale of Two Coils” but, I decided a straight-forward, actual description was the way to go. So here we are. And it’s a pretty delicious place to be. This is my basic, go to roll dough recipe, but with options! 
Did you know that during the Middle Ages (5th to the 15th century), much of Europe, certainly the peasants, ate rye (or barley) bread? Funny how things change. Now, rye bread is enjoyed by almost everyone, and did I mention that it is the very foundation for that wonderful comestible called “The Reuben”? 
This is more or less the 
It seems that everyone is baking bread these pandemic days. Particularly sour dough, which The Goddess wandered into, when yeast was not so readily available. But, she’s returned to her roots…the bread you eat everyday! A good, basic loaf…. 
Our young and charming friend, Lauryn, likes to cook. And she’s good at it. She texted me a picture of an orb of bread she made. It looked fabulous, so naturally I asked for the recipe. Bless her heart for sharing it with me! 
So we had 
Okay, so this should really be called “Cheese-Herb” Quick Bread, because there’s way more cheese than herb. But, I think the herbs are much more of a forward flavor, than the cheese…whatever you call it, doesn’t matter. Just make it… 