Almond Extract for Life

Sometimes you have to ponder the eternal verities, such as "Which extract is the best: vanilla or almond?"

Well, I decided this week that it's almond.  I couldn't do without it.  It makes everything taste better.  Sugar cookies taste better; raspberry cream pie tastes better; chocolate ganache tastes better . . .  The list goes on and on.  I might just start using almond extract instead of vanilla from now on.  Move over vanilla; you've been replaced!

Do you have any incredible recipes that make good use of almond extract?  If so, share them here!

Chocolate and Peanut Butter!

Well.  Hershey just began selling Reese's Peanut Butter Cups in Japan, and apparently, they're all the rage.  Why wouldn't they be?  Chocolate and Peanut Butter is one of the absolute best pairings in the entire world!  (Second to chocolate and mint.  Do you remember my mint vs. peanut butter survey in 2006?)

It makes me think that perhaps people should start referring to chocolate and peanut butter when they talk about good pairings.  For example:

• "Oh, those two are a match made in Heaven!  Like chocolate and peanut butter . . ."
• "Gosh!  That outfit looks so good!  That shirt goes with that skirt like chocolate and peanut butter!"

Read more about Japan's love affair with Reese's: Japan's New Addiction: Reese's Cups.

Rum Punch!

This clip from Mary Poppins has been in my head all night!



My posh New York City sister told me she recently went to a party where the whipped cream tasted better than any she'd ever had.  When she asked the woman who made it what her secret was, she told my sister that Kahlua was to blame.  Now, I don't know exactly how I feel about cooking with Kahlua, and I'll spare you the details.  What I will tell you is that this information from my sister led me to buy rum extract this week, and boy, am I glad I did!  According to the 2000 Betty Crocker Big Red Cookbook, you can make rum-flavored whipped cream by adding 3 tablespoons of sugar and 1/2 teaspoon of rum extract to 1 cup of cream.  Lemme tell you:  It is delicious!

I made breakfast for dinner tonight: pancakes topped with rum-flavored whipped cream, strawberries, bananas, a tiny bit of syrup, and a sprinkle of cinnamon.  Check it out:

So definitely try this recipe!  I bet it would taste good on nearly anything that calls for whipped cream.  I, myself, will probably not stop there; I'm going to try flavoring my whipped cream in all kinds of ways now.  I really don't know why I haven't done so before.  And just in case you're wondering, here is a list of ideas (from the same Betty Crocker cookbook):

Flavored Sweetened Whipped Cream:  Beat 1 cup whipping cream, 3 tablespoons granulated or powdered sugar, and one of the following ingredients in chilled medium bowl with electric mixer on high speed.

• 1 tsp grated lemon or orange peel
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp almond extract
• 1/2 tsp peppermint extract
• 1/2 tsp rum extract
• 1/2 tsp maple extract

Daily Dose of Dark Chocolate

Have you had yours?  You should:
Daily Dose of Dark Chocolate May Help Lower Blood Pressure

I like to have chocolate once a day.  It actually helps me stick to a healthy diet.  For example, if a co-worker brings cake into the office for a birthday or whatnot (and office birthday cake is almost always vanilla), I can say, "No, thanks" and just wait for later, when I'll have a small handful of chocolate chips, a glass of chocolate milk, or a spoonful of Nutella.  Instead of eating out of obligation or boredom, I just wait for what I really love -- chocolate.

I think one key, though, is to savor chocolate when you do have it.  Don't do anything else while you eat it; just love the flavor.  You'll feel satiated in a way you won't with any other food, and that's good because then you won't keep trying a bajillion sugary or fattening things to get that gratified feeling.

So.  Get out there and enjoy some chocolate!

Chocolate and Coconut Milk Cake

I made this cake last night and brought it into the office today for my co-workers.  (Well, that's a dummy picture, but my cake looked nearly exactly like it.  So . . .  It's a pretty easy frosting job; there are no big frills or anything.)

It's good, and I suggest you try it.  I didn't love it, though, and half an hour later, I'm thinking about why.  Here are some thoughts:

• It's the most intensely chocolate cake I've ever made.  I usually don't find anything "too rich," but for the first time in my life, I did.  The cake has an excellent chocolate flavor, though, so I will keep the cake in my repertoire.
• There is too much frosting!  I don't think the cake needs so much.  In fact, if I were to make this cake again, I'd probably halve the frosting.
• The coconut was not toasted enough, and I'd recommend sprinkling the coconut on just before serving.  Otherwise, it gets a little soggy from the frosting.

The cake was, however, the perfect level of moistness.  I'd suggest you try it for that reason alone.  And it's just such an interesting flavor combination for a cake, so give it a whirl.  If you like coconut and chocolate, I think you'll like it.*

Chocolate and Coconut Milk Cake


*Perhaps that was a big reason I didn't love it.  That is, I don't love coconut.

Baked

Although Baked opened in 2005, I didn't learn about it until the second month of 2011.  I saw this video, and I felt an instant connection with these two guys I have never met:

Quick Chocolate Skillet Snack Cake from Baked Explorations

Everything they say in the video -- everything -- are things I agree with:

• Everyone should have a good, go-to chocolate cake recipe.
• American baking is overlooked.
• It's really difficult to make a good chocolate chip cookie.
• It's really difficult to make a good brownie.

I will be in New York City for Thanksgiving, and you better believe I'm making a stop in Brooklyn -- not to see Williamsburg or to feel the hipster vibe -- but to try everything that Baked has to offer.

The question you're probably asking yourself is, "Gosh.  Does she really make special trips just to try a new bakery?"  And the answer is yes.  Yes, definitely.  Starting now.  So Pro Chocolate readers (if there are any!), what are great bakeries in your area that I need to try?  Where do you go when you need an amazing dessert?

Greek vs. Regular

I'm talking yogurt here, people.  U.S. News reports that overall, Greek yogurt is healthier than its regular yogurt counterpart.  See?  Greek Yogurt vs. Regular Yogurt:  Which is More Healthful?

It sort of makes me feel bad for regular yogurt.  :/

How Many Calories Do Olympic Athletes Need?

A lot.  Well, except for the weight-class type of athletes.  (Note to self: Never participate in taekwondo, wrestling, fencing, and light weight rowing.)

Check it out: How Many Calories Do Olympic Athletes Need?

Friday Fun

Look at what I found for you!



My favorite part is at the 1:33 mark.

I put this movie on as background noise last night while I cleaned the kitchen.  Normally I don't do things like that because movies basically suck me in.  I think, though, because "Willy Wonka" is a musical, it helped.  I mean, is there much else better than cleaning cupboards while singing "The Candy Man Can?"  Probably not.

Scandybars

I recently found out about this delightful Tumblr site called Scandybars.  The blogger dissects candy, and posts pictures of the entrails online.  My favorites, of course, are the candy bars -- the chocolatey treats with interesting insides.

These are my favorites: Cadbury Creme Egg and Ferrero Rocher

 


But the blogger also posts silly things, such as the cross section of Swedish Fish:

I just love it.  I wish I had thought of it.  :/

Apple Pie Rules

Last week was Pie Week on NPR, and I missed it.  :/

Thankfully, we have the Internet now, and I can catch things I missed on "Morning Edition."  Here's one thing:  Apple pie is the most popular pie in America.  It's not surprising, really, given that we use the phrase "As American as apple pie" in everyday parlance.  Well, marketers use it, anyway, and perhaps now we know why: because it's true!

This is the complete Top 5 Pies list:

1. Apple
2. Pumpkin
3. Cherry
4. Blueberry
5. Dutch apple

It seems rather silly to me that apple is on there twice, so now I'm going to give you the results of NPR's pie survey, which produced slightly different results:

1. Apple
2. Strawberry rhubarb
3. Pumpkin
4. Cherry
5. Blueberry

That's more like it!


Check out the full article, Five Facts About Pie that might Surprise You.

You've Gotta Be Kidding Me

The world's most expensive cupcake costs $1,007.  $1,007!  Can you guess where it's made?  Would it be a surprise to anyone if I said Dubai?


Despite the ridiculousness of it all, I will admit it's fun to watch the making-of video: World's priciest cupcake will give you gold poop.

There are so many questions I'd like to ask the chef, but if I could only ask one, it'd be this:  Is gold leaf tasty at all?

Why do Chocolate Chips Hold Their Shape?

While baking, that is. I've always wondered why chocolate chips maintain their shape, even if they've been in the oven for a while. Well, I now know. It's a matter of fat. They contain less cocoa butter, or fat, and that means they will hold their shape at high temperatures. I don't quite know what the chemistry behind it is, but I'm guessing that fat melts at lower temperatures than say, cocoa powder, which would in turn force a piece of chocolate to lose it's shape.

At any rate, chocolate chips have less fat. Chocolate bars, on the other hand, don't. So it's important to bake with a chocolate bar instead of chocolate chips, if a recipe calls for it. If you want a silky smooth chocolate mixture, go for the bar. :)