If you are like me, your in box is probably getting stuffed with catalogues. We are proud to be in some of the finest of these. One of our absolute favorites is Uncommon Goods. However, their website is even more fun than their catalogue. It’s definitely worth checking out!

Socks get lost in the dryer. Earrings sometimes disappear. Eyeglasses wander away. Sometimes pewter measuring spoons fall into the sink. The next thing you know, you’ve turned on the disposal – and – oh! no! the spoon has been munched. NOT to worry. Replacement spoons are always available. Our spoon patterns come and go. We’re always creating a new one and discontinuing an older one. But, we always make replacements. Socks get lost. Pewter spoons can get munched. We can help.

Who would believe it? The secret ingredient in this cake is a can of Campbell’s Cheddar Cheese soup. I found this recipe in the latest issue of Cooking with Paula Deen (November/December 2009). I made it for our office manager’s birthday (Happy Birthday Nancy! You’re the best!) and it was amazing. I definitely suggest that you make it for your next function and bring a prize if anyone can guess the secret ingredient. (I bet you’ll be taking home the prize because there won’t be a winner. Ha!)

(note: It’s not very complicated even though the directions look long.)
Caramel Apple Nut Pound Cake
Makes 1 (10 inch) fluted cake
by Linda Rizzo
Trevor, Wisconsin
• 1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
• 1 cup chopped walnuts
• 3 1⁄4 cups all-purpose flour, divided
• 2 cups butter, softened
• 2 cups sugar
• 6 large eggs, at room temperature
• 2 teaspoons vanilla extract, divided
• 1 (3.4-ounce) package instant butterscotch-flavored pudding mix
• 1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
• 1 teaspoon baking powder
• 1⁄2 cup butter
• 2 cups firmly packed dark brown sugar
• 2 tablespoons heavy whipping cream

Instructions
1. Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts, and 1⁄4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.

Last week I was in Washington DC where we had a booth at the Metropolitan Cooking and Entertainment Show.
One night, I met a college friend and his wife for dinner at coco sala. (Turn down the volume on your computer before you click on this link.) Next time you are anywhere near this part of the country, you must check out this restaurant. Everything on the menu – whether it is a salad, an appetizer, a dessert – whatever! – has coffee or chocolate in it. The food was delicious and the presentation was fabulous.

My last post was about Stowe Craft. As soon as I finished it, I kept thinking about Vermont. That led me to recall another special thing about Vermont. I am really a terrible chocolate snob. My favorite imported chocolate is Cote d’Or from Belgium.

However, I do think that Lake Champlain Chocolates – located in Burlington, Vermont – is just possibly the best chocolatier in America. I know, I know, that’s saying a lot. But you will just have to check them out yourself at www.lakechamplainchocolates.com. And, while you are there, check out their blog. I always enjoy it.

We are having the most amazing fall foliage here in Eugene. Although I have been living in Oregon for nearly 30 years, I still think of fall as belonging to New England (where I grew up). Ten years ago I had the most wonderful trip back there with a friend who was turning 50. We took almost a week, meandering the back roads of Vermont. It was really a great time. One of the most special days was the one we spent in Stowe. Stowe is famous for being the place where the Von Trapp Family settled – after they escaped from Austria. (You might already know this if you are a Sound of Music fan, like I am.) It is also the home of Stowe Craft – one of the most beautiful American craft galleries I have ever visited. If you are planning a trip to New England this fall, be sure to stop in and say hi for me. I don’t have a fall picture of Stowe Craft – but here they are in the winter, buried in snow.