The Science of Baking

Something I love about baking is that it's like a science experiment. Your goal is to make the best pie crust, for example, so you try a recipe. And then you adjust and adjust and adjust as necessary until you do, in fact, make the best pie crust. You can make it flakier or denser or flavored or plain—all by adjusting one or two things.

Something else I love about baking is that it's also like being a detective. If a recipe comes out of the oven all wrong, you can do a little sleuthing to figure out what happened—and again, adjust as necessary. So if your pie crust isn't as flaky as you want it, you can try a couple of things: 1) chill the fat a bit more, or 2) cut the fat into smaller pieces.

See?  Science.  Detective work. I love it.

And that's why I loved this when I saw it on Facebook: The Ultimate Guide to Chocolate Chip Cookies. The author gives us a visual of what chocolate chip cookies look like when you add more flour, use only white sugar, or completely melt the butter.

Pretty cool, no?

So get out there and start experimenting with your baking!  It's fun!


P.S. I personally think that chilling cookie dough for a least a few hours will lead to the best cookie results. I rarely ever use cookie dough at room temperature anymore.

A Culinary Video that Has My Heart

I bake a lot, and sometimes I need to watch a video to figure out what I'm doing.  Tonight, I stumbled on this gem of a culinary video.  I know you'll like it, too.  (My favorite part is at 2:50.)

Mudballs!

You know those cookies that look like poo?  Here, let me show you:

My family calls them "mudballs."  I have no idea who started that name or when it came into being, but I like it.  I think it's the best name for chocolate no-bake cookies.  It's less of a hassle to say, and that's what those cookies look like, right?  Balls of mud!  (Let's keep it clean, folks . . .)

Anyway, I was searching for the perfect mudball recipe several months ago, and I stumbled across Food.com.  It really offers the best recipe for these cookies.  I think what makes it so great is the low boiling time and extra vanilla extract.  Here, try it!

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 2 cups sugar
• 4 tablespoons cocoa 
• 1/2 cup milk 
• 1/2 cup creamy peanut butter*
• 2 teaspoons vanilla
• 3 -3 1/2 cups dry quick-cooking oats 

Directions

1. Add the first four ingredients into a sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Add peanut butter into the hot mixture and stir until melted.
5. Add in vanilla.
6. Mix in the oats and drop by tablespoons onto wax paper.*
7. Let cool until set.

*Some notes:  The author of this recipe noted that chunky peanut butter tends to make these cookies dry and crumbly; I agree.  Also, I don't know exactly why, but I like to drop my cookies onto aluminum foil.  I don't think it really matters, though . . .

Confessions of a Chocoholic

I had a bar of Dove milk chocolate this afternoon.  As I was eating it, I realized that I can't recall when it was I last had chocolate!  It's unbelievable!  I usually can't go a day without the stuff, but somehow, I've gone days without touching it at all.  Hmmm . . .  Let's see if I can figure out when I had my last piece of chocolate . . .

Ah.  Friday.  It was only Friday.  But that was ice cream.  And I don't know if I count ice cream.  I mean, that's really more milk than anything . . .  So before that?  It must've been early last week.  Yes, that's right.  I think it was last Tuesday.  So that makes it a week.  And even if you do count the ice cream, that's almost four days!  I even went to a pool party on Saturd—Oh.  Yep.  That's it.  The last time I had chocolate was on Saturday afternoon.  I had those soft brownie bites from HEB.  Not my favorite, but still chocolate.

Okay.  Okay.  That's better.  It's been three days since I last had chocolate.  Wow.  How did that happen???

Cakes!

I am more of a pie fan than a cake fan, but when I saw the following picture today, I thought maybe I had made the wrong choice.  I mean, look at how lovely this cake is!

Apparently, the delicate layering is done with fondant!  I'm guessing you roll out two- or three-inch strips and somehow thin one edge of each strip.  I'm gonna figure out how to do it and let you know.  Or you can watch some online videos for about forty bucks: Fondant Frills with Maggie Austin.

Want to see similar beautiful cakes?  Check out Maggie Austin Cakes, based in Washington, D.C.

All Hail to the King

King Arthur Flour, that is.  Goodness, I love that company.  I don't even remember when I discovered it for myself.  It was years and years ago; I know that.  I was looking for unbleached flour, and the only kind Kroger sold was King Arthur.  I used it for sugar cookies, I think, and I never looked back.  I grew up on Gold Medal, but I've been a King Arthur supporter for most of my adult life.  In fact, I should start keeping track of time that way -- B.K.A. for "before King Arthur" and A.K.A. for "after."

Why am I talking about this now?  Because I needed to look something up on the King Arthur site and realized that it is an extremely usable site, and I love it.  Here are my favorite sections:

• Bake with what's in your pantry
  Enter your list of ingredients and voila!  Recipe options on your screen!
• Recipes
  Now, this page is just pretty.  Fortunately, it's useful, too!
• Flour bag recipes
  One of the best bread recipes I've ever tried was on the back of a King Arthur Flour bag.  I emptied the bag, tore off the recipe, and a few months later, lost it.  For the next several months, I looked for the recipe on the back of a bag; it wasn't printed anywhere!  Not to worry -- King Arthur Flour posted the recipe in this section of the site!

Happy baking, folks!

A New Girl Scout Cookie!

Get ready, folks; this Spring's line of Girl Scout Cookies will include a new creation: Mango Cremes.  Since mangoes are my favorite fruit, you can rightly guess that I'll be ordering a box!

Girl Scouts Release Vitamin-Containing* Mango Creme Cookies for 2013.


*You can bet that I don't care a lick about the added vitamins.  It's a nice bonus, I guess, but they had me at "mango."  They had me at "mango."

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. :)