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Et Tu, O-Town?

March 12, 2010 – 2:30 pm | by admin

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I feel I should prepare you in some way for today’s Wreck. Hm. Let’s see… Oh! I know. How about this: Think of a place. A happy place. A place where chocolate-dipped demon mummies can never, ever reach you – much less wrap you in their fudgy arms and squeeze the life-breath out of you. Are you imagining that happy place? Are you there? Ok , good. You may now proceed. AAAAAAUUUUGGGHHH !! THINK OF THE HAPPY PLACE! THINK OF THE HAPPY PLACE!!! Ahem. Yes, it IS cake. Forty six pounds of cake, to be precise, and fifty five pounds of chocolate ganache . It’s a testament to the baker’s skill that I could never get within arm’s reach of this thing, for fear of it suddenly coming to life like in Night at the Museum. Still, you’ve got to appreciate the humor of where they chose to start cutting: “Hey, girl, you have one sweet piece of… [noticing onlookers] …uh…shoulder blade.” Thanks to Wreckporter Jessica Y., who featured it here in her article for Orlando Weekly, and also to Paul J., the baker/sculptor, who’s been an awfully good sport about …

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Nutella cupcake at Village Tart

March 12, 2010 – 1:21 am | by admin

1c50dfd990b7750d.jpg 112x150 Nutella cupcake at Village Tart

Last night I ate dinner at Village Tart , and after I was pretty full, but I could not resist the Nutella cupcake. What’s interesting about it is that while Nutella itself is very thick, this frosting is light, but rich tasting. It’s not overwhelming, and the cake is moist and chocolatey (sometimes people get the moist, but forget the flavor in their chocolate cakes). Definitely save room for dessert here! Cupcakes are $3.25 each. See their menu here.

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Weekend Cook and Tell Round Up: Temporarily Vegan

March 10, 2010 – 10:15 pm | by admin

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Roasted Black Sesame Tahini. [ Photograph: pinjing ] Last week we asked all of you to forgo animal products for our Temporarily Vegan Weekend Cook and Tell challenge. Cooking without dairy and meat proved to not only be a challenge but also a jumping-off point for a heated discussion on the topic of what truly qualifies as vegan. Here’s a look at some of our tastiest responses. Since receiving a food processor for Christmas pinjing has been whipping up all sorts of nut butters, a great source of animal-free protein. This slightly sweet Roasted Black Sesame Tahini is wonderful as a spread or as a dressing for noodles. Using spring as an inspiration newRDcook chopped up a slaw of kohlrabi, apple, and rutabaga . erunuevo made a quick vegan stir-fry of corn, chickpeas, zucchini, and peppers seasoned with homemade recaito , a Puerto Rican cooking base with lots of cilantro and culantro. Borlotti Bean Mole with Roasted Winter Squash. [ Photograph: DessertByCandy ] DessertByCandy ’s Borlotti Bean Mole with Roasted Winter Squash was just one ingredient short of being vegan. This wonderfully warming winter stew missed the mark do to the milk solids present in the chocolate used for the mole. Peanut butter on sourdough was dbcurrie ’s contribution to this…

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Enter the 2010 Pi Day Bake-off

March 8, 2010 – 10:30 pm | by admin

7896682c20piday2.jpg 150x112 Enter the 2010 Pi Day Bake off

[Photograph: Robyn Lee] Pull out the graph paper and forks, it’s almost time to celebrate Pi Day! March 14 is a big party of a day for the math constant pi (3.14159..) and whether or not you can recite out to the fiftieth decimal place, you are allowed to eat lots of its homophone, pie. This year we’re joining forces with the folks at ScienceBlogs to host the 2010 Pi Day Pie Bake-off. (They share our pie-honoring values.) How does it work? You bake a delicious pie, upload a photo of it to Photograzing , then email your pie recipe to pi@scienceblogs.com before March 14. Please include your name, blog or website (if you have one), and a link to your Photograzing image in the email. Why should you enter? For a chance to win the bake-off grand prize of $314 in cold, hard cash. Three runner-ups will also score these sweet “Simple as 3.141592″ t-shirts from mental_floss. (Last year’s big champ was a Spicy Brittle Bacon Chocolate Pie, aka Spicy Pi Bacon Squared.) Now go forth and bake in honor of the ratio of a circle’s circumference to its diameter!

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Comando Cocktails

March 2, 2010 – 9:50 pm | by admin

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The tradition of the Grog is a long standing one in the U.S. Army. The Grog is a mix of liquids that reflect Army history, experiences and values and it is no different for the ROTC Cadets of the Golden Knight Battalion, although their version is sadly alcohol free. On Saturday night I had the pleasure of toasting with Grog at the Spring 2010 Dining Out, which is military speak for a formal dinner put on by the battalion for friends and family. Here’s what is in that glass: Apple juice for the gold for the Clarkson Golden Knights Cranberry juice for the scarlet of the St. Lawrence Saints Grape juice for the maroon of the Potsdam Bears Blueberry juice for the blue of the Canton Kangaroos Ice for the Potsdam winter Coffee grounds for early morning physical training MRE juice mix for the FTXs (whatever the hell those are) Rock candy for Stone Mountain Chocolate pudding for the mud of Seven Springs Butter for the future (ROTC cadets graduate as 2nd Lieutenants with a gold bar on their shoulder, aka a butter bar) All it needed was a little slosh

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LAPIS LEGIT – INDONESIAN LAYERED CAKE

March 2, 2010 – 10:37 am | by admin

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BLACK & WHITE…. NIGHT & DAY…. VANILLA & CHOCOLATE How different can two be? From the start they were like black & white , one bouncing inside, the other quiet as a mouse on Christmas Eve. I remember when JP and I, heavily pregnant, nearing the end, went to see Hairspray . Sitting in my movie theater seat Clem would lie quietly, patiently during the dialogue but each time the first chords of the music would begin, the singing and dancing start, my belly would bounce, baby swinging, turning, twisting this way and that to the music. And every night exactly at 10, as I was resting my book on my mountain of a belly, my eyes heavy, off he would start, like clockwork, swirling and twirling, letting me know he was there and wide awake. Simon, on the other hand, hardly moved, still as the night. In the evenings I would get nervous and start to punch and push and pound trying to get some kind of reaction to make sure he was all right and still there. And, of course, Clem popped out according to schedule, right on time, while Simon, tricky little fellow, kept teasing, playing…

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Cakespy: Cadbury Creme Eggs Benedict

March 1, 2010 – 7:15 pm | by admin

58ba884168nedict.jpg 150x113 Cakespy: Cadbury Creme Eggs Benedict

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Original artwork and photographs: Jessie Oleson ] Eggs Benedict is like pleasure overload: savory little stacks of delicious excess, topped with a crowning glory of Hollandaise sauce. But could this brunch classic be recreated in a totally sweet form? You bet your bottom silver dollar pancake. It’s time to say hello to a new classic: Cadbury Creme Eggs Benedict . It combines all of the excess of the savory dish, but in completely sweet form, comprised of stacks made of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting, all accompanied by a mound of fried pound cake to give the effect of side potatoes. It’s a sweet egg-stravaganza. Cadbury Creme Eggs Benedict – makes one sugar bomb of a plate – Ingredients 2 Cadbury creme eggs 1 plain cake doughnut 1 brownie, the fudgier the better 2 to 4 tablespoons’ worth of buttercream frosting, to taste 1 large slice pound cake, cut into small cubes 1 tablespoons butter Red sugar sprinkles, to garnish Procedure 1. Prepare the “side potatoes” by melting 1 tablespoon of …

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Single-Origin Dark Chocolates from Pralus

February 26, 2010 – 8:00 pm | by admin

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“Single bean chocolate varieties are replacing blends, and the result is fascinating.” [Photographs: Jenny McCoy] While in London , I stumbled upon a great coffee shop that specializes in single-origin coffee, brewed not by the pot, but by the single cup. To my delight, I also found a small latte bowl, filled with little stacks of single-origin chocolate samplers wrapped in candy-colored paper, at the register. The ” pyramide des tropique ,” a selection of ten bite-sized chocolates made by the French company Pralus , is a fantastic way to introduce yourself to the newest trend in quality chocolate—single origins. Many companies have long been prized for their exotic blends of cacao from around the globe, but lately the focus has become much simpler. Single bean chocolate varieties are replacing blends, and the result is fascinating. The flavors are just as complex and eating my way through the ten countries was quite a discovery. Upon the first few bites, some of the chocolates didn’t seem that different. But as I nibbled into a few more, my palate experienced an expansion of sorts. As I tasted the rest and returned to the originals, finding all the flavors very unique. If you love dark chocolate as much as I do, …

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Results of LA Cupcake Challenge

February 25, 2010 – 4:07 pm | by admin

b7c6a6ee685b2f77.jpg 150x112 Results of LA Cupcake Challenge

Last Saturday, forty mini cupcakes were contestants in the Third Annual LA Cupcake Challenge . They were adorned with pretty liners and staged on cupcake tiers like they were contestants in a beauty pageants. The funny thing about mini cupcakes is that they tend to be “top heavy” with more frosting than cake. They were some very good cupcakes with creative pairings of flavors. I was in cupcake heaven seeing all the cupcakes and meeting the bakers. One of my favorites won best overall. Jus Minis made a delicious Caramel Banana cupcake. The owner of JusMinis is nineteen year old Justin Polacek so I am pleased that his cupcake won. Best Traditional 1st Place: Big Man Bakes “Red Velvet” 2nd Place: Blue Cupcake “Sweet and Salty Vanilla” 3rd Place: Southern Girl Desserts “Red Velvet” Best Original 1st Place: My Delight Cupcaker “Breakfast Cake” 2nd Place: Jus Minis “Caramel Banana” 3rd Place: Two Parts Sugar “Chocolate Covered Strawberry” Best Overall 1st Place: Jus Minis “Caramel Banana” 2nd Place: My Delight Cupcaker “Breakfast Cake” 3rd Place: Two Parts Sugar “Chocolate Covered Strawberry”

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BREAD & CHOCOLATE MONTHLY MINGLE ROUND UP

February 24, 2010 – 11:27 am | by admin

97710b75d75B2%5D.jpg 150x150 BREAD & CHOCOLATE MONTHLY MINGLE ROUND UP

A MATCH MADE IN HEAVEN Bread & Chocolate is truly a match made in heaven. Bread & Chocolate warms and comforts, soothes and de-stresses. Bread & Chocolate is the perfect energizing breakfast, a most delightful snack for any age, a sumptuous, elegant dessert. Walk down any Parisian street and see tiny hands grasped around chunks of baguette with a bar of chocolate, dark or milk, sticking out each end or chic young things nibbling on pains au chocolat fresh from the bakery. Wander through any high school bake sale and see loaves of banana or pumpkin or zucchini or orange studded or swirled with chocolate chips, that best of friend to any flavor, the perfect match for lemon or cranberry or any dried fruit or nut in a sweet bread. Ask your kids what they want you to bake for breakfast or choose the perfect snack to pair with a tall, cool glass of milk or a hot mug of coffee or tea and you’ll find yourself stirring up batter for chocolate chip muffins or scones. Bread & Chocolate : A little …

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