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!"
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.
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.
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.*
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:
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?
