A Little Bit of All Right

September's King Arthur Bakealong was as Pane Blanco - basically a type of savory stuffed bread.  There recipe calls for sun-dried tomatoes and fresh basil, but I was not up for a trip to the store that I would have had to go to to find those things, so I used some roasted red peppers that I had in the cupboard.  The recipe produces a slightly sticky bread dough that you roll out, add filling and then roll in a style similar to that used for making cinnamon rolls.  You then cut through the top layers to expose the filling and form it into a figure eight. After it's allowed to rise for another hour or so, the interior is exposed more.  I think it would have worked better if I had gone through another layer of dough. Bake and eat. Delicious and easily modified to fit a variety of palates and dinner menus.

This month's Cake Slice Bakers' choice was an easy one for me.  I've been wanting to make a Smith Island Cake since I first came across the recipe several years ago.  It look delicious and is the state cake of Maryland.  A couple things have prevented me from doing this: 1. most of recipes call for either having many more cake pans than I own or cutting the cakes into layers and 2.  I have a small kitchen and did not know how I could possibly find space for all of those cakes.  The recipe in America's Test Kitchen's The Perfect Cake , however, seemed a little more doable.  Two cake pans, reused over the course of a morning.  Frosting made separately and refrigerated until ready to assemble. To deal with the space issue, I re-purposed our dining room table and used a stacking cookie tray rack I owned.  Here are some of the cakes cooling. The cake consists of eight thin layers of yellow cake filled and frosted with a fudge-type frosting.  It was definitely a wi