Kid Friendly Treats

What's a good after school or even dinner time meal that even a tween could cocook? A Cantonese soup, full of noodles and flavor. what goes as a quick dessert afterwards. Chocolate drenched Rice Krispies treats. These too are an easy make  and definitely a fun eat.

Both regular contributors  Melissa Clark and Mia Leimkuhler gave these recipes in yesterdays on line and hard copy versions of the New York Times Wednesday Food section, Ms. Clarks turned to Lane Li , owner of Noodle Lane. She created  a soup her eleven year old son Jackson could easily replicate. It was what her mother let her make for herself when she was the same age.It is rife with  chopped scallions and homemade chicken broth.She keeps fat in t as opposed to skimming it out because the fat gives it more flavor.  Use  rice or egg noodles. along with pickled mustard greens and oyster sauce. Chili oil can be added for zing. Bok choy is also added if you want (or broccoli for a milder taste) Add a pinch of granulated white sugar to balance out the tartness and saltiness. This can also be a great soup for a  busy weekend too. A vegan version can be made using veggie broth.

To end t try Mia Leimkuhler's chocolate Rice Krispie treats. These are a perfect endings to a mini meal of soup or just good on their own with a big glass of milk. You could use Cocoa Puffs to make this but the taste won;t have the same richness or smokiness. She borrowed the recipe from dessert master Samantha Senaviratne who added browned salted butter in the recipe. She also recommends adding crumbled graham crackers for a s'mores vibe. Use King Arthur brand cocoa powder and swirl it into the melted butter for a gooey ,fudgey vibe. As for the marshmallows any kind will do. It's first melting the butter - any kind will do but Kerry Gold would be a lovely addition, then adding the cereal and marshmallows.  Two teaspoons of vanilla are added to bring out the other flavors. It;s mixed and then poured into a butter pan. Let cool and set. Then cut into nine squares.

A good after noon school snack should be homemade and tasty. Try these two t  stave off that homework hunger. They're just delicious.

Your Own Ice Cream Shop

 One of the most trips in summer is heading to the local ice cream shop. Yet these are becoming few and far between. Then there is the price. An average sundae can cost as much as six dollars just for two scoops with chocolate syrup. A better idea is making everything yourself .Besides it's more fun to create some sweet treats on your own.

The base of any ice cream shop is the ice cream itself. You can easily buy or make it depending on your schedule. Start with the basics  - vanilla and chocolate These work with any kind of ice cream dish. Vanilla and chocolate ice cream is easy to make.An easy vanilla recipe just calls for two cups heavy whipping cream, condensed milk and one tablespoon of vanilla extract.It's whipping the cream into soft peaks and then adding the remaining ingredients. There's no churning or even ice cream maker needed. Just place in a container and freeze for at least six hours or until firm. This also is the recipe for easy chocolate ice cream except there is also the addition of half a cup of unsweetened cocoa powder, whether regular or Dutch processed.If you want something a bit more adventurous then try a coffee which is great with chocolate syrup or a berry  - the perfect way to use up fresh strawberries or blueberries. For the coffee add  a chilled half cup of coffee . Sub in whole milk for condensed. As for an quick berry ice cream.mash berries and cook with a bit of water and sugar in a sauce pan. Let cool and add to the vanilla mix..

Can you make cones too? Yes! ice cream cones do require egg whites to give it to that stuff texture that holds up to melting ice cream scoops. You'll also need super fine sugar , whole milk, whole flour and vanilla extract.It's then cooking them in an oiled skillet not unlike a pancake. Once baked into little cakes they're then shaped with a cone roller (where you can find on Amazon).  Waffle cones are a bit more cakier thanks to the addition of one whole egg along with the white of another for a good stiff texture. .A quarter of a stick of melted butter is also added for richness.  You can't use a regular waffle maker for this You'll need a waffle cone maker to give you a thinner ,crispier cone.  what about waffle bones that hols more ice cream along with sauce and toppings. You can use a regular waffle maker for this  along with an  everyday waffle recipe. It;s then putting the hot waffles into a bowl to shape them. Any ice cream treat needs a good sauce for fun and flavor. CHocolate sauce just requires water sugar  , vanilla extract and sugar to create a thin syrup  that's also perfect in egg creams. A decadent hot fudge sauce requires     butter, corn syrup for texture along with heavy cream,vanilla extract and cocoa powder. Caramel sauce  is another yummy topping. For a truly rich one use six tablespoons of butter mixed with  half a cup of heavy cream granulated sugar and water along with a small pinch of  flaky sea salt for contrast.

Imagine having your own ice cream parlor with Tim's of homemade yummy treat, You can. It's easy to make your own ice cream and sauces, sugar  and waffle cones and bowls to create perfection.

The Perfect Vegan Dinner Party

 Creating a dinner party is hard. Creating a vegan dinner party is even harder?Or is it. All you need is a good main course , sides and a show stopping dessert. Can it be perfect for those avoiding meat? Yes!!!

Regular contributor Dasvid Tanis created this in yesterday's New York Times Wednesday Food section. The most problematic question is what makes for a good main course? You can't have roasts or anything like cutlets.Mr. Tanis turned to Italy for inspiration. He has come up with a polenta and  roasted mushroom torta. This is a layered casserole, baked in a spring form pan that's usually reserved for cheesecakes. Creamy cheese such as mozzarella.Parmesan and Gorgonzola(you could use vegan cheeses if you want - just research their baking times). Roasted mushrooms and a bright green gemolata cover it. Keep in mind that the polenta should be made several hours  or even a day in advance to allow it to firm up.when it's ready spoon into the buttered spring form pan and then layer on the cheese.Bake on the oven's middle rack for forty-five minutes in a  350 degree Farenheit oven. Turn the heat up ten minutes until the cheese is brown and bubbly, Take out of the oven and set aside.The mushrooms are first pan sauteed in olive oil and then season with salt and pepper. Roast them and at the same time reheat the torta Make the gremolata  by combining parsley , lemon garlic and crushed red pepper. Add the roasted mushrooms and serve with the polenta.

Since this is such a big flavored dish, the salad with it should be mild.Try a radicchio salad with walnuts and the fruit of the season -pears. Use ruby red radicchio along with brown sugared walnuts. Its creating a buttery caramel sauce by cooking butter and brown sugar. It will turn into a syrup. and then add the walnuts. Cook until nuts are fragrant.The dressing is a mix of two vinegars -red and balsamic, walnut oil and olive oil.Mix the greens ,walnuts and sliced pears together.what makes for a good dessert? Try homemade chocolate amaretti cookies. These are a simple bake using cocoa, egg  whites. and a dash of almond extract. The texture is like crinkle cookies. Three large egg whites are used and they're they only liquid involved. The rest is dark Dutch cocoa and almond flour.This last and the almond extract blend well with the cocoa.Once the dough is made they're pinched into walnut sized balls and then rolled first in granulated sugar and then powdered sugar. A blanched almond is pushed into their middles and they're baked on parchment in a 325 degree Farenheit oven for fifteen to twenty minutes The dough will be sticky at first but the two sugars should remedy that. You can end with a dessert wine or a good espresso.

A vegetarian dinner possible rich with good food is possible. This is a great dinner for a SUnday or for a weekend dinner party. There's no meat yet its still tasty and filling.

Foods To Thaw You Out

 The temps around the country have been monumnetally cold. Some areas like New england have even reached minus numbers. Wit this brings hypothermia and frostbite. Don;t panic with these. There are foods that hedlp for a  good thaw.]

What is hypothermia and is it connected to frostbite? Hypothermia is a condition that happens during very cold temps although it could even happen in forty degree Farenheit weather. it starts when a person becomes wet either from sweat, rain, sleet or snow.A person can become confused and exhausted with uncoordinated hand movements and slurred speech. Frostbite can happen with it.This is where body parts freeze due  to frigid temps and the  affected areas turn red. The skin could also change color from a healthy pink to a whitihs or gteyish yellow. There is also a firmness to the flesh as well. If both are extreme then head to your local hospital's ER where both can be treated right away. If it's relatively mild then the first thing to do is remove the person's wet clothes and then get them warm. frostbite victims should not be walking. DO NOT place the person by a fireplace, radiator, heat lamp or stove for warming. Heating pads are out too. They cause more harm than good. Also do not rub or massage frostbitten areas either. Again this can cause more problems. Wrap the person in a dryer warmed beach towel or blanket.

What about a warming drink. Alcohol is an absolute taboo!!! It could even cause hypothermia surpringly. What happens is that it may temporarily provide a feeling of heat and warmth thanks to explanding blood vessel. That feeling passes quickly when blood vessles constrict back to their normal size. Do have a big cup of hot cocoa on the ready. This will not only warm the affected person but also ptovide a much needed dose of sugar.It's also a comfort food which will be welcomed too. You can also try sweetened  decaf hot teas and coffees. If they're hungry then a cup of hot soup is necessary. It's easy to open up a can and microwave it.  What about just plain water? You could boil it and have the person drink it like any other hot drink.If they're hungry then break out the chocolate.It's an energy rich food that raises body temps as well as providing a burst of energy There are foods to eat during these wintry times to stave off hypothermia too. Eat more bananas, whether plain or as dessert with chocolate syrup. As bad as it's supposed to be for you a little red meat is good ofr these frosty times. Have a steak or hamburger every now and then. Sweet potatoes and butternut squash also raise body temps too. Think of them mashed or cut into wedges and air fried for a tasty side or snack. 

Frosty times bring about serious problems. Mild cases of hypothermia and frostbite can be treated with a good hot cup. Also eat temperature raising foods too. Keep yourself and your bisy warm and toasty when those arctic  temp aarive.

Candy Treats

 Onr of the best aspects and even gifts of the holidays is hoemmade . As easy as it is to eat, it's tricky to make. Luckily there's help to guide you through in making the three most popular - fudge, caramel and nougat.

Regular contribtur and baking cookbook author , Claire Saffritz wrote about these goodies in yesterday's New York Times Food section.For any of these candies she strongly recommnends a candy thermometer, along with a heavy saucepan that won't cause scorched candy and a kitchen scale for exact measuring. The first and easiest recipe is fudge.Hers is a rich blend of cocoa powder and dark chocolate chips, butter and whole milk. There's also corn syrup and honey along with granulated sugar, vanilla extract and salt. Home confectioners must cook the fudge into "soft ball "phase, meaning the candy forms a soft ball when dropped into water. The mixture should be cooked at 235 degrees Farenheit and stirred constantly. The sugars and cocoas are first  cooked separately  and then combined. .Once the fudge hits the soft ball phase then take it off the heat and poured in a pan lined with parchment paper and cooking spray. It'll keep up to a month.

Caramels start with sugar, cream and butter . Ms. Saffitz also infuses the cream with coffee to counteract all that sweetness.Unlike with the fudge, don't stir the mixture and wash down the saucepan walls with a wet pastry sauce to avoid any crystallization.It's cooked until the hard ball stage which is putting a good drop of the mixture into cold water and seeing to become a hardy chewy ball. The hardest candy to create is nougat. It's an eleaborate mix fo egg whites, sugar and nuts. The pistacchios are toasted first then the egg whites salt and sugar are whipped in a stand mixing bowl (think meringue) After this heat the corn syrup, sugar and water together . Cooked honey is also added in and hotne finally the meringue mixture , This really is a two person venture with one mixing the egg white while the other watches and stirs the syrup. This last is added to the mix and it's beaten until the nougat is voluminous. The nuts are then added and the candy is poured into a parchment paper lined pan to set. Let it set for six hours to overnight before cutting into squares.

There's nothing like the sweet treat of candy as a gift. It's a great present, full of homemade ingredients and careful cooking. Make a batch of fudge , caramel or nougat for your holiday sweetie.

Une Souffle Parfait

 One of the most elegant desserts any home chef can create is the chocolate souffle. It's also the lushest sweet, airy and delciate as it melts against the tongue. Yet it fills home bakers with fear.It shouldn't.it's one of the easiest recipes to make.

Claire Saffitz, author of DessertPerson "Clarkson POtter 2020) and her latest book due out next month, Dessertperson: Recipes and Guidance for baking with Confidence. (Clarkson Potter) gave her spin on it in yesterday;s New Yorlk Times Wednesday Food section. Ms. Saffitz knows desserts. She loves desserts so creating the perfect chocolate souffle is vital to her. She crushes the many myths associated with the recipe, like don't slam the oven door while it's baking. It'll fall. Eat it warm or it will be ruined.However her deconstruction can help many a home baker recreate this French classic. One of the most important steps is stabilize your eggs.The dish requires three egg yolks and five egg whites. You need to understand the last in order to make a good souffle. It;'s the egg whites that are the most important. They're to be whipped and when this is dome air bubbles trap water and retain water.Older eggs provide this and Ms. Saffitz recommneds getting them from the local farmer's market. The eggs have to be cold as well when they're separated and then the whites are left out at room tmperature before beating. The whites have to be beaten into stiff peaks otherwhise there could be puddles.

Another must is buildng your base. Chocolate souffle needs an anchor of sorts This comes in the form of a thin pastry creme thickened with a little flour along with chocolate and cocoa powder. The gluten from the flour adds just enough structure to support the souffle without muting the rich chocolate flavor.Many souffle recipes rely on just the chocolate alone for support. The eggs whites are quickly added other wise the combination of yolk chococlate and milk could cause the whites to collapse. Another must is properly prepping the ramekins. They're first greased with room temperature butter and then coated with sugar to prevent cracking and the batter sticking to the sides while baking.It also acts like a grip for the batter to adhere to. fill the ramekins to the top and then scrape off the top for a perfect even cap, Sprinkle more sugar on top and run a finger along the inner rims wiping away the batter. This will ensure a perfect even rise.How do you know when it's done? Press the souffles centers down with a finger. There should be a certain springiness as the eggs begin to ser. Serve warm from the oven.

Any home baker can create the perfect chocolate souffle. It just takes myth busting and following the recipe ina thoughtful way.. The result is a chocolate fantasty , light airy and delciosuClaire Saffritz, New York Times chocolate souffle. eggsl whipp, ramekinds, butter dugr, flout 

Back With Meringue

 Foodie Pantry is back open thanks to a reprieve on the gallbladder. With it comes the magic of meringue.It's the elegant topper on citrus pies or  delicate puffs of goodness. Best of all it's not complicated to make as people think it is.

Melissa Clark wrote about it in her Good Appetite column in yesterday's New York Times Food section. Many home bakers shy away from making this classic. Meringue can be tricky to make and bake. When it comes out good it's phenomenal, When it comes out bad, it can be drippy , weepy or just gooey. Meringue is one of the oldest recipes having first been made in the 16th Century. Making it was real chore with bakers of the time using everything from birch branches to knives to bundles of  straw.It only improved with the invention of the wire whisk in the 19th Century. The basic make up of it is just foam. Shake or agitate any liquid and bubbles will appear However the specific proteins in the whites and its' vegan counterpart aquafaba (chickpea water) allow them to turn into a billowing mousse. when beaten these proteins uncoil, trapping in tiny bubbles.The proteins thin out the more they're beaten and they become more and more aerated with each whip. Add sugar or heat or both will help stabilize them by firming up the proteins as their structure remains intact.

There are three different types of meringue. The simplest is commonly called French meringue,It made solely from egg whites and sugar.It's the lightest and most voluminious of the three. It's also the least stable and can break down. It's used to boost sponge cake and macarons and gives those crunchy meringue kisses. The second is Swiss meringue, where the egg whites and sugar are heated in a double boiler until the sugar melts, then beaten until buoyant and creamy.It's the coating on baked Alaska and added to buttercreams for richness. The densest, smoothest and most stable is Italian meringue.It's also the most challenging to work with. The sugar is heated to 240 degrees Farenheit and it's then carefully beaten into a bowl of whites.It's kind of like making candy and it can be used interchangeably with the Swiss version. Ms. Clark gives a wide array of different recipes. You could try her extra lemony meringue pie, made with  sharply bright Meyer lemons or the chocolate meringue raspberry tart. This is a fruit tart  with a meringue zinged up with cocoa powder and frozen dried raspberries. There is also a blood orange pie with a butterscotch meringue made with brown sugar to create that butterscotch flavor.

Whipping up a meringue for any of these recipes is a nice touch. It does practice to make the perfect one. Once mastered the end result is  amazing.

Culinary Me Time

 After a few days of cooking and baking for everyone it's now time to take care of ourselves. It's time to either treat yourself to a good meal out or make something just for you. You've spent the last few days working like crazy making sure others eat well.It's time for yourself.

There are so many restaurants that you can visit right now. You can carry on the small shop weekend by visiting your local mom and pop eatery. Go to your favorite pizzeria or Chinese food. Get your  anchovy pizza that you've been craving or try the Drunken Noodle dish you've been wanting. Be adventurous too. Visit those eateries you've been wanting to try but have been held back by fussy or timid family and friends. Many towns and cities have off beat places too that specialize in certain cuisines like French or  Moroccan. Book a table for yourself and enjoy crepes Provencale or a chicken tangine.Bakeries are a must see if you're craving a flaky croissant or big buttery cookie. There are also some great candy stores if you want to feed a chocolate craving. Kilwin's a  homemade candy chain is expanding to towns throughout the US. Visit them if you want to try their caramel apples or hand dipped chocolates. Treat yourself to a box of buttery chocolate dipped caramels or brittle, creamy melt in your mouth fudge or a big piece of nutty chocolate bark. You deserve these goodies after working long hours prepping and cooking.

Indulge yourself at home of you don't want to leave your cozy couch. Let the family head to the movies or the park. Get lost in that book you've been meaning to read, sipping your favorite cup of tea and nibbling on your favorite cookies. If you're still in a baking mood, then go easy with Pillsbury's Slice And Bakes. The company now offers gingerbread, peanut butter and candy cane flavors for  Christmas. Their chocolate chips and sugar cookie slice and bakes are still a good choice and perfect for just having to yourself. You can also make yourself a quick and tasty mug cake. All this is is your favorite mug and a mix. You can make it yourself with just a quarter cup of flour , a quarter cup of sugar and just a tiny eighth of a cup of baking powder. There's no eggs needed, Just add the liquids of canola oil, water and vanilla extract. You can add cocoa for a chocolate treat or chocolate chips and a pinch of brown sugar for a chocolate chip one.Don't wan all that work? Then just use Duncan Hines packets that even now have icing too. Want something more substantial, then indulge in a steak with herbed butter. This is a great dinner for one, Have it on slices of Italian or French bread. Use your air fryer to indulge in stuffed portabellos or fried chicken.

You've worked too hard these past few days. It's time to treat yourself. eat out or stay in with your favorite foods and snacks. You deserve it!!!

Forget Sourdough Try These Breads

 For some reason sourdough bread was the hit of the lock down. Home bakers took to it like a duck to water. Yet there are so many other breads to try - from white to rye to whole wheat. These are just as delicious and even easier to whip up.

White bread always gets a bad wrap. It's probably because of the store bought processed kind which has the taste and texture of a kitchen sponge. However homemade white bread is an entirely different kind. It's soft and chewy, perfect on it's own with butter or jam or used for sandwiches. The ingredients are fairly straightforward - flour yeast, water, honey, salt and butter. some home bakers add a tiny bit of vinegar to keep the texture soft and the flavor not too sweet. As for flour, yes you can use regular white but some home bakers prefer bread flour which gives it a much more chewier bite. Keep in mind you can also make bread rolls too. These are fun to make and can be topped with an egg wash and poppy/sesame seeds. A variation is the baguette. The dough recipe is slightly different, with the omission of honey and butter. A few tip before making it. You can buy French bread loaf pans at good kitchen stores such as Williams Sonoma and Sur La Table. Another instrument to buy is a baker's  lame which looks like a toothbrush with a small razor at the end instead of a brush. This is used for creating those classic slashes and "rips" on the top of the bread. Ice  - yes ice is used to create that ultra crusty crust. Toss three to four cubes on the oven floor to create steam that will crisp up the loaf.

For those wanting a  healthier slice,  think whole wheat. King Arthur brand has the best wheat flour and it can be bought at any grocery store or super store like Wal-Mart. Most recipes call for honey(if you want to continue with the all natural vibe, then use organic honey) along with water, yeast and salt. Again like with white bread the dough can be sectioned off into rolls whether for dinner or just lunchtime sandwiches. Another dark bread that's easy to make - and even easier to eat is pumpernickel.Its' dark color comes from the blend of whole wheat flour and dark cocoa powder while the unique taste comes from unsulphured  molasses. These would be great baked into rolls and served with a hearty steak dinner or  beef stew. The most classic brown bread is rye. This is a blend of rye flour - again use King Arthur or arrowhead Mills brands for this along with butter and warm milk. Carraway seeds are added for the traditional anise flavor. It isn't done much but you can make rye rolls, which are perfect for ham or pastrami sandwiches.

Try new breads if you're tired of baking sourdough. Try something different with the same amount of flavor and crusty crust. It could be a baguette or a rye roll. Get creative and expand your bread repertoire.

The Perfect Cookbook For Young Home Chefs

 Home schooling kids right now is not fun. Yet imagine a fun and tasty way to do so. A new cookbook has come out and it makes not only kitchen work a learning experience but also a fun intro to home cooking  and baking. It's a great way to bring out the home chef in your kinds.

The book is Kitchen Explorers :60 + Recipes, Experiments And Games For Young Chefs (American's Test Kitchen 2020) and written by the chefs and writers at the great PBS show, America's Test Kitchen. Like the show it's filled with informative facts about all different aspects of cooking and baking. This is primarily a tween book, perfect for ten to thirteen year olds but younger kids with an interest in cooking will also enjoy it. As with their other cookbooks, America's Test Kitchen has a section on cooking terms defined. There is also a page on defining terms associated with experimentation.This is not a traditional recipe book with chapters on breakfasts and lunches . Rather , it has  the first chapter on a variety of  diverse kid friendly recipes plus make it your way challenges. The second chapter is devoted to science experiments and the third has a wide variety of puzzles and games, that not only expand a child's knowledge of food but also their vocabulary as well. It really is a fun book,Kids can learn how to make their own sea salt (!) just by combining kosher salt and plain water. There's a taste and smell test involving Jelly Belly jelly beans along with an experiment involving butter and water. The games are neat too.Kids can design their idea of a food truck or their perfect meal. There are quizzes about fruits and vegetables and foods' origins as well as a foodie version of "I Spy".

Are the recipes hard? No, and they can be made easy with adult supervision. There are such after school classics as peanut butter cookies with chocolate chips and giant chocolate chip cookies.Kids will love the amped up version of Rice Krispie Treats (along with the history of both the cereal and the treats themselves) that include chocolate chips and broken graham crackers. For a fancier snack there is the pesto flatbread pizza that introduces kids to such diverse foods as pesto and naan bread. Traditional recipes such as meatballs and sauce are also included for young chefs to make for a hearty dinner.Even more fun is the one for bean and cheese quesadillas that only require four ingredients. A plus is that the recipe includes a rhyming game involving  the ingredients. These dishes can be topped off with the fudgy mug cake for dessert. This is a take on the commercial mixes and it's rich in chocolate thanks to the addition of chocolate chips and cocoa. A side bar has kids writing down their observations about the cakes and how they went from liquid to solid in no time. Kids can also appreciate the recipe for old fashioned blueberry muffins that teaches them about traditional baking. There are also fun snack recipes for buttered popcorn, yogurt parfaits and smoothies. Young home chefs can also make their own no bake energy bites and wash it down with the recipe for flavored seltzers.

Kitchen Explorers : 60 + Recipes, Experiments, And Games For Young Chefs is the perfect book for kids learning from home these days. It teaches kids not only how to cook but about science and geography. It's the perfect tool not only young home chefs but students too.

Sweet For Voortman Sugar Free Cookies

If you're trying to watch your weight or you just want to cut back, then consider Voortman Cookies. These gems are sugar free yet taste just as delicious as a regular sugar filled cookie. Honest. These are a great boon to those on restricted diets. They satisfy both the sweet tooth and the need for crunch.

Being on a cirrhosis diet I had to give up regular cookies. Not that I'm a big Mallomar or Oreo fan but once in a while I do want a cookie or two as a dessert or a snack.I looked up and down on my local cookie aisle.I found Voortman's with a a big sugar free sign on them. I had to try them, dreading the taste. Turns out the shortbread I bought was just like regular shortbread.I had to try more.

I love oatmeal so I had to get the oatmeal which was amazing. They tasted liked my Mom's old fashioned oatmeal cookies, buttery ,oaty and crunchy,

Of course I had to try anything chocolate too.

I bought their fudge brownie chocolate chip which was a thousand times better than the regular sugar kind. The flavor was a rich, earthy cocoa with a satisfying number of chips.

Voortman is actually a Toronto bakery started in 1951 by two young brothers, William and Henry Voortman, fresh from Holland. They brought Dutch recipes with them and created such classic cookies as their almond windmills and Simply Social sugar cookies. Their array of cookies and wafers are as varied as any other cookie company. They have oatmeal stripes and fudge striped almondettes.They are known for their variety of wafers that include citrus flavors. Yet it's their sugar frees that shine. The flavor comes from maltilol, a sugar alcohol used in gum and mouthwash to sweeten them. I want to tr y their orange creme and lemon wafers along with their fudge stripes next. A bonus is that maltilol is actually O.K. for cirrhosis (however not OK for diabetics).

If you crave a cookie but can't have one because of dietary restrictions, think again. Reach for a Voortman's sugar free cookie. They're even better than the sugar kind,a truly tasty treat for any sweet tooth.

Thank You For The Food

As we become more and more woke - we need to give thanks where's it much needed - the indigenous people. They fed our earliest settlers and received only racism and loss of land in return.We need to be grateful for not only their sacrifices but also for their  contributions to our varied  American table.  They showed us  how to grown and collect squash, corn and maple syrup, They gave us salmon and wild turkey, tomatoes and potatoes, cocoa , avocados and coffee.

Yes, we should be thankful for having food on our tables and leftovers in the fridge. We should also be thankful for the first Thanksgiving and what the indigenous tribes generously gave us.

A  happy and thoughtful Thanksgiving to all, whether here in the States or those Americans around the world.

Aquafaba Meringues Finally

What do you do with left over chickpea water? Turn it into meringue and fake marshmallow fluff!  I had some left over from my chickpea stew the other night and that created the itch to literally whip up meringues. This time , they turned out picture perfect.

I used the recipe from It Doesn't Taste Like Chicken blog and I think it was one of the best. Before you do anything line a cookie sheet with parchment paper. You can attach it with a dab of meringue. I didn/t I laid a jar of salt on it to flatten the paper.

It starts with a cup of aquafaba. Mine came from Stop and Shop chickpeas.

Then add in 1/2 teaspoon vanilla extract ,.I used my favorite Nelsen-Massey.

1/4 teaspoon cream of tartar

Then 3/4 cup of granulated sugar.

It was mixing the first three ingredients, using first a stand mixer than a hand held one with a balloon whisk. The recipe said beat for six minutes, adding a spoonful of sugar  until everything is completely  mixed. It took me fifteen minutes to get the meringue into stiff peaks. Then it's dropping them by teaspoon on the parchment. This recipe makes a lot of meringue. I had to use two cookie sheets I baked on on the oven's center rack and the extra on the top most for two hours in a 200 F.  degree oven.

Imagine my surprise when they came out perfect!.  I turned off the oven and then let them dry out in a cooling oven. 

Their shapes were perfect, so different from that gooey mess I made last summer (the weather could have something to do with it).

The baked ones had a slight chickpea flavor which I'm going to amend next time. I may add cocoa or coffee flavoring. The texture was perfect airy and crunchy.

I had a lot of batter left over.  You have to bake it  more or less in one shot. However I had a whole tub left over. Tasting it reminded me of marshmallow fluff . What does that pair with? Frozen dessert! I scooped a big glob on Reveri Chocolate Forest and YUM!

This is my new favorite topping. It's even better than whipped. cream.

This was a fun experiment with exciting and unexpected results. I will definitely vary the recipe to try different flavors.like coffee and cocoa. maybe even peppermint.

Try this recipe for vegan Christmas cookies, It's a truly an interesting  bake!

The Marble Cake To Do

The second day oof the baking extravaganza commenced. As often as I write about baking to be honest I haven't made a two layer cake in over thirty-two years. To be honest I can see why.

The bake started out OK.

Of course I went to my go to cake mix brand - Duncan Hines. I can;'t say enough about how consistent their cakes are. This is my first foray into two pan baking. I used I Can"t Believe It's Not Butter to grease the 8 inch circular pans. These are the best to bake with.

Marble cakes requires two packages, One is a yellow cake mix, the smaller white one is the cocoa powder that is to be mixed with a cup of batter

Below is the chocolate batter swirled with a knife in the batter. You can use a knife, I used a Slushie spoon which gave the two layers a nice swirl effect.

See/// The upper picture is the baked layers, Even the raw batter looks cool.

Now comes the fun part., Home made chocolate buttercream icing.

Again to be honest I borrowed from a few recipes on line and cobbled them into my own.

The most important ingredient is butter and I used the best  - twelve tablespoons of Kerry Gold

Second most important is the cocoa.I used Hershey's baking powder .abotu a cup to create a rich , fudgy flavor.

To give it smoothness and flavor I used Stop & Shop's whole cream. about  half the carton and two tablespoons of Neisnen Massey vanilla. I could have added sea salt to balance out that sweet, but that may create too much of a contrast. The icing was a pain to blend, even when using an electric mixer.

My kitchen and self were coated in this.

The end result was pretty good - a very smooth  and creamy fudg elike frosting that held its' own. I used an icing knife which is a must have for any home baker.

It looks like a giant Dingdong doesn't it?

T

his is the perfect cake and frosting for a fun get together. It is labor intensive but worth it.

New Spins On An Ancient Holiday

Tonight starts the ancient holiday of Hanukah, the festival of lights. it's a time of presents , games and most importantly feasting. Many used tried and true family recipes, but there's nothing wrong in trying them with fresh spins.

Lakes are always associated with this Jewish holiday. The oil that they're fried in has come to symbolize the miracle of the oil lasting in the temple for eight days (hence the eight branches of the menorah too). The recipe is a basic one, using shredded potatoes, usually Yukon Gold and grated onions.  You could sub in any root vegetable for the spuds. Try parsnips for a different spin. They  have a sweet carrot like flavor that would go well with sour cream or even apple sauce.Even turnips can be used for the tasty treats, just remember to use the smaller ones. Larger turnips tend to have a woody taste while the smaller ones have a sweet pleasant taste. Both can be combined with potatoes for a mellower taste Another idea is sweet potato latkes. Add cinnamon and brown sugar to the recipe to make them more of a dessert treat..As for the sour cream itself, you could jazz it up with a small dab of wasabi or cayenne pepper. For a milder flavor, try a drizzle of dark lavender infused honey. Looking for less calories? Then sub in Greek yogurt which has a lighter, cleaner taste than pure sour cream. A fancier idea is creme fraiche. For more decadence, top with a small sliver of salmon or a tiny teaspoon of caviar.

For a bigger crowd think brisket. It's versatile and can be prepared in a variety of different ways. Serve it slow cooked in Coca-Cola. The soda's sweetness is tempered by the addition of  ancho chili powder and paprika as well as red wine.If this may be too sugary, then think coffee braised. This does have some sweetness too, but it's only a quarter of a cup of brown sugar to two cups of brewed coffee.For a fun Hanukah party consider brisket sliders. These are easy to make, with shredding the meat and mixing it with a spice infused tomato puree.These can also be grilled  like barbecue, with a sweet sauce thanks to one made with honey. Cayenne pepper and smoked paprika stop it from being too candylike. Any form of brisket can be served with the latkes for a heartier meal. How to finish ? With the Israelial Hannukah specialty  - sufganiyot, or jelly doughnut. It's usually filled with raspberry or strawberry jelly, but any other flavor will do. Another fun twist is adding cocoa powder to the dough . Filled with a rich jam or marmalade, this makes a decadent holiday treat. You could even dust the doughnuts with cocoa powder after frying.

Hanukah is the festival of lights . Make the holiday brighter with tasty latkes or brisket, Make it sweeter with homemade sufganiyot. Enjoy these new twists for an ancient holiday.

Caked

Cake is one of the best things to come out of a home kitchen. There's something soothing and satisfying as well as fun about freshly baked layers with or without icing. It's fun using a mix but also fun attempting an old fashioned scratch cake. The end result is always delicious.

As soon as my new oven was installed I bought mixes, from brownie to cake ones. I love Duncan Hines and have had nothing but luck with them, knock wood. As everyone knows last week was the Easter Cupcake Extravaganza. I baked twenty-two devil's food cupcakes, topped with that yummy, creamy cream cheese frosting, the recipe coming from the All Recipes site. To be honest it was a bit too much with the topping along with the candy bunny sprinkles I bought at Target. Devil's food is elegant and should not be gaudied up . I realized that as I took the first bite. The next time the cupcakes (or cake) will be just left alone , save for a light dusting of confectioner's sugar. My next foray will be lemon cake with  - what else a lemon infused cream cheese frosting. Will I ever try Pillsbury and Betty Crocker cake mixes? Pillsbury has pineapple and strawberry flavored mixes that look intriguing. As for Betty Crocker, I may try their cherry chip and Red Velvet. Their flavors aren't that much different from Duncan Hines, though. Duncan Hines has a wider variety such as marble cake along with blue and pink velvet cake mixes.They also have an orange supreme cake which looks way too tempting.

Scratch cakes are also on my baking horizon. There's always been a controversy regarding them. Of course scratch cakes don;t have that chemical cocktail of preservatives and flavors. They do
 taste better, Butter and chocolate ones are richer tasting,making the cake eater crave another piece right away. You do need to add baking powder and granulated sugar as well as milk , salt and vanilla.Scratch cakes can also allow home bakers to be a bit more creative, subbing in almond extract for vanilla or adding fruit to the batter. I would love to try a marble scratch cake that was popular in the Eighties.My Mom and I used to bake it a lot and it was wonderful. The marble veins were dense and gooey with chocolate. The recipe itself came from the New York Daily News and unfortunately, despite the vastness of the Internet, the recipe isn't found anywhere.There is a Martha Stewart recipe which also calls for buttermilk. It's more of a pound cake, which is still good and to me, a perfect cake for summer.I may try my hand at it , just for the sake of trying it.

Cake baking is surprisingly a personal matter. Many home bakers, like myself, have definite favorites and will always stick with them. Cake is not just cake. What it is depends on the mix and brand along with how the baker makes it.

Glaze or Frosting?

One of the toughest choices a home baker has to make is how to finish a cake, cupcake or cookie/ Do you go with the satiny, glossy glaze or the fluffy, buttery frosting? Therein lies the question. what works?.

I tackled this question last month, going into a great deal about the different types of icing out there. Now I will be making spice cake cupcakes from a Duncan Hines mix. Originally, I wanted to top them off with a frosting. Since the cake has more or less the same spices as carrot cake a cream cheese frosting would make sense. It has a tang to it that would work well with the cinnamon, allspice, coriander, ginger, and nutmeg. I even planned to use my new cake decorating set from Wilton, dreams of curlicues and roses dancing in my baker's head, Unfortunately, the frosting may be a bit overpowering in taste, the spices and the blend of cream cheese , butter  and vanilla competing with each other. Should I go with a plain buttercream?  Not enough oomph, and too dull. What about another spice cake topper - maple buttercream which sounds too super sweet. It is  -  paired with confectioners and in some recipes  - brown sugar. The taste alone would drown out the cake - not something I want in a frosting.

Inspiration came in the form of my favorite bakery. The B&W Bakery of Hackensack, New Jersey  has recipes from the original German owners. Even though the current owners are now Korean, they kept many of the original ones for cakes and icings. One is a spice cupcake with a chocolate icing glaze. Bingo!!! That 's what I want. The dark, earthy cocoa  notes will work well with the spices, highlighting them,, instead of smothering their different and unique flavors.It also won't' be that sweet either  since a few glaze recipes are only comprised of chocolate and whole cream. The question is what would be the best glaze? There are several recipes I found on the web. There is the one mentioned above that requires only scalding the cream and adding semi-sweet chocolate chips. I am leaning towards that one. Another calls for granulated sugar and cocoa powder. These are sifted together  and then warm water and butter are added to give it that liquidy glossiness. What is good about using a glaze is that it's easy to use on any baked good.  Just dip the cupcake tops into it, then twist them to get rid of the excess . That's it. No fancy squiggles or buds. It's easy and the cupcakes will look elegant as oppsed to just cute. I may add a candy heart on each cupcake, but that will be enough .

A  chocolate glaze is going to be perfect for my spice cupcakes. It'll not only highlight the cakes' flavor but also give them a lovely, classy look. Perfect to look at and perfect to eat.

Brownies With A Touch Of Salt

What could possibly make brownies taste even better? More butter? More sugar? Walnuts? Try salt along with rich caramel. These two additions elevate the brownie to a whole new level.

Julia Moskin knows this and wrote about it in her Recipe Lab column in today's New York Times Food section. As we all know almost everything has been mixed in to the sweet's basic batter. Many home bakers have blended in cream cheese or peanut butter into their recipes. Oreos have been crumbled in and British bakers have even added chocolate chip cookie dough to create what's known as a "slutty" brownie (slutty means lazy over there, although the name does conjure up what other ingredients to slip in).The famed Manhattan bakery , Baked, has made mint coffee and chile ones but only their Sweet and Salty brownie has made the permanent list. It is a spinoff of one of their most popular cakes of the same name. The cake is a heady mix of cocoa, and caramel with a chocolate caramel whipped ganache and dusted with he flaky French sea salt, fleur de sel along with another dusting of sanding sugar.Home chefs can easily replicate this at home, however as Ms.Moskin warns, don;t use those bags of wrapped caramels - the kind that usually are used to enrobe apples Make your own. It's easy and the overage will be great over ice cream or cakes - or just taking a mouthful for yourself.

Caramel is not scary to make although many home chefs are terrified to make it. It could be the high temp, but as Ms Moskin points out  we cook something as basic as pasta on a high heat. making caramel is no different.Her caramel is the basic recipe but sour cream is added to give it a tang .Remember to also use corn syrup and sugar to prevent crystallizing.and the caramel from seizing up. The color should be between the shades of ice coffee and iced tea. Many, namely children, will not care for this caramel's bitter sweetness. Cook it then until it's golden brown instead of amber.The chocolate should between sixty and seventy percent cocoa solids which may be listed as cocoa beans or cocoa butter. These should be coarsely chopped for the mix. This is a top quality recipe with two sticks of butter added along with brown sugar. Five eggs are used for richness instead of the usual two. As for the salt.Ms Moskin recommends any flaky kind for sprinkling on top.Any kind of salt will do for the batter as long as it gives the brownies that sweet-salty flavor.The caramel is drizzled over the poured batter and then use a butter knife or icing spatula to swirl the two together. The salt and sugar are sprinkled on when the brownies come out of the oven,Their edges will be puffy  but the middle should be barely set.

Home made caramel and sea salt are what can elevate the brownie to a whole new level. It 's that sweet and salty marriage that does it. It is the perfect union and perfect to change up this classic treat.

The Perfect Chocolate Babka

Babka has always been the domain  of bubbies and Jewish bakeries. That's all changing  thanks to a new generation of hip home bakers discovering it. The recipe has been somewhat tweaked but the end result is the same. Chewy buttery sweet slices that always satisfy,

Melissa  Clark wrote about it in yesterday's New York Times  A Good Appetite column along with a scrumptious recipe. Babkas are experiencing a kind of renaissance right now. The trendy Sadelle's Bakery in Manhattan's Soho offers one studded with homemade chocolate cookies while competitor Breads Bakery stuffs theirs with Nutella. Other bakeries such as Bklyn Larder fills theirs with a rich ganache and Baz Bagel turns theirs into the ultimate comfort food - babka bread pudding. The cake becomes even more decadent in the Jerusalem cookbook by Yotam Ottolonghi and Sami Tamimi.It's renamed the chocolate krantz cake and is loaded with pecans. This has spawned a variety of variations. such as one filled with chocolate and raspberry jam and another soaked in honey syrup. New York's Lower East Side Russ & Daughters, originally a fish and savory shop, uses and bakes the original recipe . Theirs, according to fourth generation owner Joshua Ross Tupper advises babka is a nice balance of not too sweet cake and rich chocolate filling,It's also one the of the few traditional babkas sold and it's shipped all over the country. Ms. Clark is the rebel baker, using a rich chocolate butter cream filling in hers.

Home bakers be warned. Babka requires time and some expertise.It is working with yeast which can be tricky and time consuming. One can take all day or even longer (!) to make due to refrigerating the dough between steps. Doing this  does make it easier to manipulate  and a longer proofing period does give it a richer, more complex taste.It is easier to freeze than other breads so home chefs can make two loaves, one for now, the other for later. It is a rich buttery dough with a recipe requiring ten tablespoons of butter. and four large eggs.. The dough is transferred to buttered bowls which add to the flavor  as it bounces in and out of the fridge/Ms Clark's frosting filling also has a stick of unsalted butter along with 3/4 of a cup of heavy cream.If this isn't enough , there is over the top cocoa streusel topping. This is more butter (but only four and a half tablespoons this time) blended with cocoa , sugar and flour, It creates giant , luscious crumbs mixed in with dark chocolate chips. Home bakers can top their babkas with brown sugar streusel on top. The same goes for the filling.any sweet goo,according to Ms. Clark is acceptable. Try, jam, dulce de leche, Nutella or hot fudge sauce.

Chocolate babka is making a big comeback. Make it to enjoy its' lush buttery chocolate flavor.It may be intense to make but a dream to eat.

Egg-Centric Spring Desserts

One of the allures of Spring baking is that it uses basic  ingredients to create ethereal desserts.Gone are the heavy caramel, chocolate or nut laden sweets of winter,Summer is yet to come with it;s' variety of fruits Home bakers must use what's in the cupboard and that means the basic like the egg. It's versatile . and can be used in a variety of different sweets.

Melissa Clark wrote about this kitchen must have in yesterday's New York Times Food section. as she puts it eggs can be whipped into a froth from a liquid.They can be soft and trembly or solidly set.They can also leaven a cake or lighten it up, enrich it or thicken custards. Pastry chef, Thomas Raquel of the famed Manhattan restaurant, Le Bernardin agrees.He uses them , all year round, after all they're crucial in mousses,ice creams and pastries, however it's Springtime that he lets them shine. as the main ingredient.His Spring dessert menu includes an elderflower mousse,a tres leches cake and  appropriately an egg shaped dome filled with goat's milk mousse.The season brings about a longing for lighter desserts that are more fragrant and cleaner on the palate.Adding eggs are also more beneficial to textures too. Beaten ones can add an airy feeling when eating mousses and custards. They also can sharpen other flavors by lessening the need for butter and cream. They don't coat the tongue with a layer of butterfat which can dull flavors.


The recipes given are perfect for any Easter or Spring meal as well as being appropriate .Eggs were a seasonal food  with hens slowing down  or stopping all together to lay eggs when winter came. spring came with lengthened days, signalling to the birds to start laying again. Nowadays hens can lay eggs all year round thanks to the ever glowing electric bulbs in their coops.  Yet Spring and eggs are now forever linked with Easter, Passover and the vernal equinox. They represent the rebirth of the earth and all things green.It's seen in Easter cakes and breads along with Passover 's egg leavened nut tortes. The recipes offered are eggy  and light, great for ending any holiday meal. There is chocolate pavlova with chocolate mousse. If you think this a a bit heavy, don't .The mousse is light  and airy, the cocoa just gives it somewhat of a punch, For a more custardy fare home bakers should try the Portuguese egg custard tarts, a lovely mix of a yolk rich cinnamon laced custard and buttery puff pastry (which can be bought). A great Easter dessert is the lemon angel food cake with the zing of preserved lemon curd. The sweetness is cut by the saltiness of the preserved lemon curd. This last was contributed by Samantha Kinkaid, of High On Hudson, a pastry chef known for infusing her meringues with dried carrots and beets.

Let the eggs star in this holiday season's baking line up. They will add a lightness and richness to any sweet ending, from mousse to custard tarts. It's a perfect way of welcoming Spring, with light , airy desserts