Show Me The Sugar

Tuesday, September 25, 2012

“C” is for Cookie!

by Chewy

My Sesame Street days are over. I’ve paid my dues with years of endless sing-a-longs, counting with the Count, and celebrating the letter of the day (Wasn’t that a great sponsor? All those days “brought to us by the letter ___” meant no commercials!). Oscar was one of my favorites as I connected with him on so many levels, grouchy being the least of them. Wouldn’t it be nice to be as blissfully clueless as Elmo, wandering through lift in wonderment and joy? I was always jealous of Cookie Monster. He could eat as MANY cookies as he wanted, no limit. And yet he kept his svelte figure, no cavities, no detrimental consequences whatsoever. Now there is someone worthy of jealousy.

Speaking of Cookie, can you think of him without humming his theme song? “C is for cookie. That’s good enough for me!”! Now that I have put that tune in your head for the rest of the day (Bwahahaha) let’s consider a few other comments from the big CM: “Me want cookie!”, “Me eat cookie!” and the finale to it all, “Om nom nom nom!”. But, here’s a trivia question for you: What is Cookie Monster’s favorite cookie? If you said chocolate chip, you are wrong. His preference runs to good old fashioned sugar cookie. You need proof, don’t you?

Apparently Cookie doesn’t just EAT cookies, he bakes them as well and he has his very own original cookie recipe that has recently resurfaced (kind of like the Rosetta Stone). It debuted first in the 1970’s publication, “Big Bird’s Busy Book”. Here, in his own words, is his friendly introduction to this recipe:

“Dear Reader, Hello, There! Me Cookie Monster and my favorite thing is eating cookies. In this wonderful set of books me going to show you how make all kinds of cookies! But first…..me tell you secret recipe for Cookie Dough ( It been in my family for years.)”

For those who don’t have, can’t find, or won’t pay for the above best seller, I’m sure that as long as we keep this secret between just us, Cookie Monster won’t mind if I share his recipe with you. The instructions are as follows:

Cookie Monsters Original Cookie Recipe

Ingredients
¾ cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Equipment
Medium sized mixing bowl
Measuring cup and spoon
A fork

Instruction
1. Put ¾ cup of butter or margarine (that’s a stick and a half) into your mixing bowl.
2. Measure 1 cup of sugar.
3. Pour sugar over butter.
4. With fork, squash butter and sugar together until they are blended.
5. Crack open two eggs and pour eggs over mixture.
6. Measure 1 teaspoon vanilla and pour over mixture.
7. With fork, blend everything in the bowl together.
8. Measure 2 ½ cups all-purpose flour and pour over mixture in bowl.
9. Measure 1 teaspoon baking powder and sprinkle over flour.
10. Measure 1 teaspoon salt and sprinkle over flour and baking powder.
11. Mix everything together, either with a fork or with your hands. (Is there any doubt which one I will use? Ten finger squeeze for me!)
12. Put dough in icebox to chill for at least one hour.

photo by schleicher

Cookie Monster says you can make lots of dough at once, and save it in a plastic bag in your freezer for future baking.

But “Wait!” you say. “Do we bake these or just eat the dough out of the bag?”. Not a bad option, and CM doesn’t really say, so here are some approximates to pull off the cookie baking caper. Chewy recommends that you roll out the cookie dough about ¼ inch thick, cut into shapes (the Sesame Street gang would be appropriate), sprinkle with sugar and bake at 400 degrees for 8-10 minutes or until slightly golden at edges.

Wednesday, September 5, 2012

If You Say It’s Healthy, They Will Eat It! (and a lot of it)

by Chewy

Marketing is a very interesting field. It’s sole purpose is to get you to buy something, regardless of whether you need it, want it or can use it. Statements don’t have to be entirely true as long as there are partial facts in evidence, no matter how minute or skewed. This is especially true when it comes to manufactured sweets.

Take for example the “fat free” craze. When at it’s height, candy, cookies, ice creams, were all touting the fact that they removed this villain ingredient from the product. What they didn’t disclose was the fact that many of the items were already naturally fat free. Nor was it advertised about the extra sugar they had to use in order to make it palatable. This is when I started reading labels.

This was followed by the “sugar free” mania. In some instances, instead of cane sugar, chemical sugar substitutes were employed. Subsequent studies showed that some of these were the same caloric amount as the “real” thing resulting in your stomach digesting a laboratory experiment with no positive advantages. The zero calorie versions were no better. Shown to have no effect on weight loss, they may, in actuality, contribute to obesity.

My favorite are the low calorie (as in 100 calorie snacks and cookies) which come pre-portioned for convenience. What a great idea! Now when I eat five of them I know exactly how many calories I’ve eaten. Wasn’t there a lot less guilt when you didn’t know precisely how damaging that binge was?

What’s our latest food fetish? Organic, of course. Organic MUST be healthier, right? The USDA defines organic as ”produced without using most conventional pesticides, fertilizers with synthetic ingredients, bioengineering or ionizing radiation”. Beyond the concern about the use of the word “most” aside, we see from this definition that organic refers only to how the food is farmed. It has nothing to do with what happens to it afterwards. In fact, organic foods can be highly processed (meaning it has been changed in some way from it’s natural form).

Take for example the beloved chocolate chip cookie. Let’s take that cookie and make it organic. Must be healthy = must be able to eat more! You have your organic flour and organic sugar, both of which can still be white and refined. Yikes! You know what this means? The nutritional value is no different than the regular cookies that cost you significantly less.

Then there is the evil evaporated cane juice. Surely organic brown rice syrup is better! Guess what, it’s still sugar. Put it in a candy bar, carbonated beverage or any other product with no nutritional value and you have the quintessential “organic” junk food.

The lesson learned from this is that we will NEVER be able to eat sweets at the same promotion as fruits and vegetables. And that is the way it is suppose to be. If we were forced to eat dessert at the same level, how enjoyable would it remain (not cookies and cake for dinner AGAIN!)? Enjoy, without guilt, that “icing on the cake” of a meal , dessert, and ignore those who are trying to make it healthy.

Wednesday, August 29, 2012

Zaba Zaba Doo

by Chewy

The other day I ran across a word I didn’t know. Zabaglione. I’m going to give you a chance to prove you are smarter than I am.

A zabaglione is:

A. One of those machines that smoothes the ice during hockey games.
B. A cyst composed of joint fluid.
C. Fred Flintstone’s famous tagline.
D. An Italian dessert.
E. None of the above.

If you answered “D”, an Italian dessert, you get to go to the head of the class. Yes, today’s blog is brought to us by the letter “Z”, as in zabaglione.

The origins of this classic dessert are, as usual, a bit uncertain, although it’s Italian roots are undisputed. With a possible date of the ninth century, the area of Turin or Venice are cited as the inception of this dessert.

It is a very light custard, composed of four simple ingredients, egg yolks, sugar, whipping cream and a sweet wine (usually Marsala). Whipped into a frenzy (or is it whipped with frenzy?), large amounts of air is incorporated which gives it the “light” moniker (not to be confused with “lite” as in low calories. Did you read the ingredients?). Traditionally served with fresh figs, newer versions have been updated to include strawberries, blueberries and peaches.

by J-Stuart

It is served after preparation, once it has attained room temperature. However, if you wish to prepare ahead of an event, it can be served chilled, especially with berries. If children are present, the wine can be omitted (to avoid a covert call to children’s services. Note, this is not a problem in Europe.) and sometimes replaced with small amounts of espresso. In my mind, removing the wine removes an essential flavor and it now becomes a totally different dessert.

United States restaurants serve zabaglione in a champagne glass, Argentina in an ice cream bowl (very popular ice cream flavor!) and Venezuela in a glass suitable for drinking (as in eggnog). For this Zabaglione Recipe. I recommend serving in any fancy wide mouth stemmed glass you have available.

Friday, August 10, 2012

S’More is Better

by Chewy

August 10th is National S’Mores Day and I couldn’t be s’more excited! Do you remember the first time you experienced this ooey gooey sugar coma inducing treat? I must have been very young, because I don’t have a clue. Coming from a long line of Girl Scouts (on my mother’s side) it was just naturally a part of my culture and DNA. Must-have- s’mores! I believe the three necessary ingredients were packed in all of our emergency kits. Kind of like the keg of brandy on the Saint Bernard dogs (I’m thinking I may have some of that in my DNA too.)

Like so many of our classic desserts, culinary transitionists are attempting to add a twist to our traditional s’more line up. Nothing wrong with that as long as it doesn’t get too crazy (I don’t want to see any anchovies added for the salty/sweet principle). Offered for your amusement are my top ten entries for the “Twisted S’More” category.

The Turtle: Adored in candy and ice cream, what could possibly go wrong with adding pecans and caramel to chocolate and marshmallow? In this case, more is merrier!

The Oreo: A nod to another iconic confection and working with the dark-creamy-dark theme, this is created by using chocolate graham crackers, marshmallows, white chocolate and crumbled Oreos.

Banana Split: I’m not sure how you’re suppose to stuff all of this between two crackers, so I am advocating a bowl for your safety. There are just some things you have to adjust for amateurs. Take your basic s’more and add strawberries, bananas and nuts. Also counts as a fruit serving.

The Caribbean: Nothing like bringing a bit of the tropics to your campfire setting. Starting with the classic s’more, add a ring of pineapple and sprinkle with coconut. Stick an umbrella on it and you’ve created a fiesta!

The PB&J: Two classics go toe to toe with graham crackers, marshmallow, peanut butter and jelly. Variations on this theme could involve the Reeses, skip the jelly and add the chocolate back in.

The Grasshopper: For that minty fresh feeling, replace the chocolate bar with Andes mints. I’m pondering real grasshoppers to add protein and an international flair. Remember the cicada ice cream?

Mexican: The traditional line up with a smattering of cinnamon and nutmeg. Reminds me a little of horchata.

Fruit Pizzazz: Simply add your favorite fruit to the original. What fruit doesn’t taste better with melted chocolate on it?

Peep-O-Rama: Instead of your run of the mill marshmallow, use a sugared marshmallow peep. Grab several colors and add a rainbow to the festivities.

The Elvis: Saving the best for last, this list would not be complete without a nod to pork progression. You know I mean BACON! Made famous by the King, this concoction entails graham crackers, marshmallow, peanut butter cup and a banana slice. Where’s the pork, you ask? The chef left it out, but I am strongly advocating it’s re-addition. All in favor say “aye“. The “ayes” have it and the motion passes, bacon there is!

Now that your imagination has hopefully been stimulated, feel free to make your own list of campfire cuisine dessert combos slapped between two graham crackers. If you create any winners, be sure and share!

Tuesday, August 7, 2012

S’More to it Than That!

by Chewy

Why anyone would want to camp in this weather is beyond me. But, hopefully, cooler weather will finally reach us and once again our nature lovers will want to pack up the tent, and all the gear that goes with it, and hit the trails. Unless you plan on eating off the yield of the land ( a true Man, Woman, Wild adventure), food will require a great deal of forethought. Not to be overlooked are your campfire desserts.

Growing up, we did a lot of camping. Compared to other campers, we had pretty deluxe accommodations. A three compartment tent consisted of the children’s wing, parent’s boudoir and a spacious “no man’s land” in-between. My dad created quite the traveling kitchen and dish washing system. It was almost like home. No it wasn’t. No electricity, no indoor plumbing, no refrigeration. It is why I don’t camp today!

It was, however, a great family bonding experience and I did learn a few culinary lessons germane to the outdoors. First, baked potatoes are better if you don’t leave them in the fire too long. This results in oblong charcoal briquettes. Great for starting another fire but not so much for dinner. Second, those little white round things in the fish flesh are worms. THROW THEM AWAY! Preferably bury them a great deal of distance from the camp site. Bears don’t mind the worms and, along with the disgusting fish, will grab a to-go snack from your food reserves. Third, s’mores can pass as a complete meal if all the prior events occur. Once again, never underestimate the power of the dessert!
As delicious as they are, s’mores can become a bit mundane if your dessert selection is limited to these as a nightly ritual. After a while, the time it takes to roast the perfect golden marshmallow becomes a bit tedious leading to sloppy cooking procedures. These fall into two categories. Under cooking, a gratuitous waving of the marshmallow over the flame and the flash roast, a deliberate flaming followed by the extinguishing, either by blowing it out or wildly waving around of stick. Here’s an alternative to the procedure. Grab a flour tortilla, sprinkle some mini chocolate chips and mini marshmallows on it and wrap like a burrito. Seal in some aluminum foil and place on coals until melted. Check frequently, a lesson learned from the potato debacle. Open carefully and let cool a bit.

When you think éclair, you think campfire right? Although taking some forethought, a campfire éclair provides an alternative dessert on a stick (the traditional campfire cooking utensil). You’re going to need some refrigerated bread stick dough (such as Pillsbury), vanilla pudding (grab a 4-pack of the already made snack packs) and a container of chocolate cake frosting. Wrap your dough around the end of your stick in a coil and roast over fire until golden brown (golden brown is the ultimate goal of all fire roasted items). Gently slide your bread coil off the stick. You now have a ready made center receptacle for the pudding. Spoon it in or get all fancy and pipe it in through a plastic baggie with tip cut from corner. Spread with the chocolate frosting.

Our final entry is shortcake-on-a-stick. You can make the dough ahead of time and bring it with you if you have sufficient refrigeration. If not, save this for the patio campfire. For the dough you will need 2 cups of Bisquick, 4 tablespoons of melted butter and ¼ cup of heavy cream. Mix and roll dough into 1 ½ inch balls. Flatten balls to ¼ inch and wrap around the end of your prerequisite stick. Then roast over your fire until when? Yup, golden brown. Crumble into a bowl and cover with those fresh berries you foraged from the woods. Remember, not ALL blue berries are blueberries!

After a hard day of pitching the tent, swatting the bugs, inflating the air mattresses, swatting the bugs, hanging the food (remember the bears, raccoons and other critters like people food too), finding a water source, swatting the bugs and FINALLY getting that fire started, you can bask in the warm glow and relish your golden brown dessert!

Tuesday, July 31, 2012

Uprising at the Leavening Corral

by Chewy

Have you ever made the mistake of using baking powder instead of baking soda (or vice versa)? I have. Did it make a difference? I’m not sure. Can it make a difference? Apparently so, or why would they differentiate between the two. Want to know the details? Too bad, I’m going to tell you anyway.

Both baking soda and baking powder are leavening agents. When they are added to baked goodies before cooking, it produces carbon dioxide which causes them to rise. To muddy the waters a little, baking powder contains baking soda. To go all chemistry on you, (an Alton Brown-Good Eats moment) let’s take a look at their individual makeup, what the differences mean to your baking, and under what circumstances you use each.

Baking soda is pure sodium bicarbonate. Dipping into pure baking soda, you will find it has a bitter taste. When combined with an acidic ingredient (yogurt, chocolate, honey, buttermilk, etc) it neutralizes. This results in a chemical reaction that produces bubbles of CO2 (carbon dioxide). Since this reaction starts immediately upon combining the ingredients, these recipes need to baked at once or fluffy will turn to flat. Baking soda also tends to become unstable at higher temperatures, so typical recipes would be those that don’t require long baking times, such as cookies or pancakes (ah, now you’re seeing the bubbles, right?).

Baking powder contains sodium bicarbonate (baking soda), cream of tartar (an acidifying agent) and starch ( a drying agent). These ingredients change both the taste and the results. There are a couple of purposes for the cream of tartar. Since it is an acid it gives an overall neutral effect and recipes don’t require an acidic ingredient. It also acts as a second leavening agent and kicks in when the sodium bicarbonate becomes inactive after long exposure to heat. The starch absorbs extra moisture and prevents the sodium bicarbonate from acting too quickly. Coming in two types, single acting powders are activated by moisture and must be baked immediately, and double acting powders reacts in two phases and can stand for a while before baking. Examples would be, cakes, muffins, biscuits and non-yeast bread (banana, zucchini, etc).

By now you have figured out that these two items are NOT interchangeable. But here’s where all this knowledge comes in. In a pinch, you can exchange baking POWDER for baking SODA but you’ll need more of it and this may (will) affect the taste (bleak!). It’s a four to one strength exchange, so 1 teaspoon of soda would require 4 teaspoons of powder. If only it were that simple. You then have to figure in acidic ingredients, neutralizing, blah, blah, blah. Just go buy a box! You cannot substitute baking soda for baking powder. That being said, you can make your own baking powder if you have baking soda, cream of tartar and corn starch. To make 1 teaspoon of baking powder, combine ¼ teaspoon baking soda, ½ teaspoon cream of tartar and ¼ teaspoon corn starch.

Here’s a trivia question for you; Which one lasts longer, baking powder or baking soda?
Baking soda can be passed down as an inheritance (aka, forever). Baking powder has a shelf life of about one year. If it gets wet or is stored in a humid environment it will lose potency. If you are unsure of it’s age or efficacy, simply put some in a glass of water. If you get bubbles, get baking. No fizz means a trip to the store and if I have to do that, I’m heading to the bakery.

Friday, July 20, 2012

I Want My Just Dessert!

by Chewy

I think we can all agree that it is HOT! Not the kind of hot where you bask in the sun and sip margaritas. More like the sidewalk egg frying, banned alcohol (because it dehydrates), bathtub temperature pool water, I don’t even want to go outside for the mail hot. You don’t even need charcoal for the BBQ pit. Food just sizzles when you place it on the grill. Who feels like eating let alone cooking? Where does this leave our desserts if we ‘re barely eating a meal? I’ll tell you where….first. Not merely first but possibly “only”. Yes, dear readers, I am advocating getting your “just desserts” for dinner!

Instead of that patio soiree with heavy brats and pork steaks, why not offer your guests an opportunity to fulfill a childhood dream, a dessert laden buffet as the main course. A true Charlie and the chocolate factory moment come true. Themes are definitely encouraged and forget the homemade baked goods. No need to heat up the house. Show Me the Sugar offers suggestions, descriptions and locations for all your “to go” sweet needs.

There is a reason that half the dessert holidays in July revolve around ice cream. Apparently that’s all we want to eat. Cool, refreshing, no cooking required, what’s not to celebrate? Gathering an assortment of ice creams, gelatos, and sorbets makes for one rejuvenating gathering. While good frozen treats can stand on their own, it would not be inappropriate to offer a smattering of toppings in order to customize your bowl. Of course, if you own a Cuisinart ice cream maker (which some of you may know I do), you may present your guests with unique flavors limited only by your imagination.

This time of year also means summer fruits and berries. A plethora of fresh fruit makes for not only a visual treat but also one for the taste buds. Who doesn’t salivate over a fresh fruit torte or a bowl of sugared strawberries with fresh whipped cream? How about some peaches swimming in a smooth brandied sauce? Can you picture a watermelon sorbet served in it’s carved out shell (scallop the rim and do a little shallow carving and it‘s also a center piece)? Fruit also makes a great delivery system for chocolate fondue, marshmallow fluff, clotted cream and caramel sauce. Create your own dipping station with plenty of small plates, long picks and lots of napkins (neat this is not).

Not to be overlooked is your local patisserie. Nothing like a little French flair to add some exotic ambiance. If you haven’t tried the macarons yet (not the coconut macaroons), now is your chance to become acquainted with this little delicacy. Order a few Napoleons, éclairs, crème brulee, petit fours and mousse and arrange on tiered platters for optimum visual delight. This scenario also doubles as a European vacation and, may I add, it’s significantly cooler there, so crank down the air conditioning a bit.

While I am not advocating this option as a permanent lifestyle, just dessert meals seems like a fair trade off for surviving our record breaking atmospheric conditions. I, for one, intend on staying cool and sweet!

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