What are your favorite comfort foods?

Alexis Bello said:

I have too many, I can't count them all lol. Though, I love most anything sweet, cake, ice-cream, pie, pastries, and pretty much anything under that category. I especially love anything sweet that is more fruity, or creamy, though I still enjoy chocolate too. Some other foods I enjoy would be pasta, fresh bread, and just some genuinely good Italian food. I love coffee, tiramisu, and cannoli's too. I love to cook, and to bake, so really anything that is made warm, fresh, and from scratch, is going to be a comfort food. 

Well, you just about wrote out all the possibilities of fun and delicious foods!  You make great pies.  That is one bakery item I have yet to attempt.  Now I'm hungry

Alexis Bello said:

Tiffany Bello said:

My favorite is chocolate. I love the Choczero chocolate chips because they are dairy free. That is my go to comfort food, probably way too much! *chocolate has oxalates

I do love pastries, cookies and cakes, but I'm sensitive to most of the ingredients in them, so I generally avoid them, well almost.

I drink decaffeinated herbal tea all day.  I sweeten with Sweet Leaf Vanilla Stevia and add Sugar in the Raw Stevia (which has a tad of sugar, but mostly stevia).  I don't add milk to my tea, but my husband does.

No alcohol, (sensitive; it burns and wine also has salicylates and mold), but if I did have a beverage, it would be a pina colada and it would be really nice to have a view to go with it. 

 

 

Chocolate is always great! I drink a lot of tea too, I especially enjoy Earl Grey tea, black tea with cream or milk, mint tea, and butterfly pea tea for it's beautiful blue, or purple color! 

That view is gorgeous, and I would love nothing more than to be sipping a Pina Colada on that same exact beach. 

 

 

 

 

 

 

So, we live in the same house, but I didn't know the blue tea you were drinking is called butterfly pea tea. My favorite tea is a vanilla flavored tea.   The closets I can get to it is a Rooibus tea by Numi.  Bigelow used to make a Vanilla-Caramel tea.  It was delicious.  Now they just make Vanilla Chai.....sigh....

I would like to be at this beach.  Right now it's pouring rain and we are under a severe storm watch again.  Love the spring in Texas.

I'm craving beef fajitas right now! 

Another good for you reason to eat chocolate:

https://www.studyfinds.org/chocolate-cocoa-high-blood-pressure/

A Brief History of Comfort Food

As we quarantine with macaroni and cheese, meat and potatoes, and other high-calorie comfort foods to ride out the pandemic, let’s pause to give a moment’s thanks to Liza Minnelli. In 1970, the young actress was perhaps the first—and certainly the most glamorous—to coin the modern usage of the now-well-worn phrase, comfort food. “Comfort food is anything you just yum, yum, yum,” she told syndicated newspaper food columnist Johna Blinn, smacking her lips together. She was daydreaming of a hamburger with all the fixins.

A Brief History of the S'more, America’s Favorite Campfire Snack

Doesn't that look yummy?

This Buttery British Shortbread Is Our New Favorite 5-Ingredient Treat

Proper British Shortbread Recipe

Active time: 20 mins | Total time: 50 mins | Servings: 24 (makes one 9-by-13-inch slab)

Ingredients

Step 1

Preheat the oven to 325 degrees with a rack in the middle position. Have ready a 9-by-13-inch baking pan.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed just until combined. (You’re only looking to incorporate them, not add a lot of air to the mixture.) Alternately, you can use a handheld mixer or even a wooden spoon in a large bowl.

Stir in the flour and semolina on low speed until combined. The dough won’t come together into a cohesive mass, so don’t be surprised if it’s crumbly. Clumps, however, should form when pressed together between your fingers. You can briefly knead the dough by hand, if needed.

Step 3

Press the mixture into the pan, level and smooth the top using the bottom of a dry measuring cup or the back of a spoon. Sprinkle with the raw, coarse demerara sugar, and bake for about 30 to 35 minutes, until pale golden brown.

Step 4

Remove from the oven and let the pan cool on a wire rack for 5 minutes. With the tip of a sharp knife, score the slab to form 24 triangles (we accomplished this with three rows of four squares that we then cut in half). Let the shortbread cool completely in the pan before lifting out the pieces.

Calories: 140; Total Fat: 8 g; Saturated Fat: 5 g; Cholesterol: 20 mg; Sodium: 0 mg; Carbohydrates: 16 g; Dietary Fiber: 0 g; Sugars: 6 g; Protein: 2 g.