Monthly Archives: March 2010

  • Mini chocolate-dipped bananas Mini chocolate-dipped bananas

    Mini chocolate-dipped bananas

Mini chocolate-dipped bananas

  We go through a lot of bananas in our house. Not only does my husband eat one every morning, but it’s the only food my sometimes-picky baby boy can’t resist, and the only one that has him smacking his lips. And so this next recipe was an obvious choice for me – mini chocolate-dipped bananas from Joy the Baker. I always have bananas, chocolate, and nuts in my pantry. (Follow the link above for the recipe.) I made a whole batch of these when I had some company for dinner and there were several left over in the days that followed. I pulled them out any time someone dropped by, and they were just as fresh and delicious as the day I made them. Letting them defrost a few minutes is key to the yummy factor, otherwise you may be liable to pay for your friend’s broken crown. Substitutions: […]

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  • ‘Last Supper’ servings super-sized ‘Last Supper’ servings super-sized

    ‘Last Supper’ servings super-sized

‘Last Supper’ servings super-sized

  Here’s some food for thought as you gather ’round for Easter dinner: If art imitates life, were the twelve disciples overeating at Jesus Christ’s Last Supper? The answer is no, according to analysis of the amount of food depicted in paintings created over the last 1,000 years of history’s most famous dinner. Instead, the size of food depicted in these paintings increased significantly over time, an indication that larger portion sizes have been a trend for at least the last millennium. Brothers Brian and Craig Wansink, respectively a well-known eating behavior expert and a religious studies scholar, joined forces to index the sizes of food by the sizes of the average disciple’s head. (Read an article in which I interviewed Brian Wansink for CTV at this link.) They found that portion size, plate size, and bread size depicted in the paintings have gone up dramatically over the last millennium. […]

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  • SoNo’s classic chocolate mousse SoNo’s classic chocolate mousse

    SoNo’s classic chocolate mousse

SoNo’s classic chocolate mousse

  Good chocolate mousse is rare. At its best, it is delicate, intensely flavoured, and light on your tongue. At its worst, it’s nothing more than stodgy chocolate pudding from a box. Sometimes, it falls somewhere in between.Like this recipe for classic chocolate mousse that comes from “The SoNo Baking Company Cookbook,” which I’ve already reviewed. (Follow these links for my posts on SoNo’s raspberry chocolate chip rugelach, and coconut chocolate chip bars).It wasn’t overly sweet, as promised, because of the bittersweet chocolate. But it lacked the depth of flavour of the chocolate mousse I’ve tasted in France, even after I added the pure vanilla extract that was not listed in the ingredients (which included finely chopped bittersweet chocolate, eggs, sugar, pinch of coarse salt, and heavy cream). Substitutions: No substitutions, but I added vanilla extract while whipping the mousse as I felt like it needed some extra oomph. In […]

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  • Raspberry Chocolate Chip Rugelach Raspberry Chocolate Chip Rugelach

    Raspberry Chocolate Chip Rugelach

Raspberry Chocolate Chip Rugelach

  In theory, the recipe for Raspberry Chocolate Chip Ruggies sounded ideal: indulgent, versatile, and widely popular. After all, who can fault the raspberry-chocolate combination? Indeed, whoever sampled these cookies had nothing but complimentary words for me, but at the end of the day — and even several days afterwards — I am disappointed. But I will be honest enough to say the recipe is not entirely to blame, some of it should also fall on my shoulders. The recipe I used is from “The SoNo Baking Company Cookbook” (follow this link for my review of the cookbook, and follow this link to see how SoNo’s Coconut Chocolate Chip Bars turned out). Once again, I was unable to locate the recipe online and don’t feel comfortable typing it out verbatim, so I will briefly outline what went into these cookies. In the dough: all-purpose flour, baking powder, unsalted butter, cream […]

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  • Colossal Cupcake Creation Colossal Cupcake Creation

    Colossal Cupcake Creation

Colossal Cupcake Creation

  Cast your mind back and you may remember I wished for a giant cupcake on my Christmas wish list. I hoped someone would pick up on my heavy-handed hint and order it for my birthday, but I wasn’t holding my breath. Well, you can imagine how thrilled I was when one of my besties surprised me for Christmas with the Big Top Cupcake, silicone bakeware to create my very own giant cupcake. Oh Em Gee. A thousand times better than getting a giant cupcake because I can make as many of these as I want. Plus, you can use the insert to add a filling, such as custard, dulce de leche, nuts, whatever you want. I didn’t do so this time, but I baked the cake with the filling insert anyway and there was a sizable space for me to fill had I wished to do so. This colossal […]

  • Coconut Chocolate Chip Bars Coconut Chocolate Chip Bars

    Coconut Chocolate Chip Bars

Coconut Chocolate Chip Bars

  This is the first recipe I tried from the new “The SoNo Baking Company Cookbook” and it’s a variation on the traditional magic cookie bar. According to the cookbook (read my review here), the recipe “features two distinct layers: the base, which consists of a brown sugar shortbread-like cookie crust, and the top layer, a rich, chewy oatmeal-coconut-chocolate-chip cookie. I made these bars one Friday night at the end of a long, long, long week after coming home tired from grocery shopping.It’s a mix-and-pour recipe that doesn’t involve much elbow grease or thought. Fortunately, this has no bearing on the end result – a scrumptious sweet sensation that will linger on your taste buds for days after the last crumbs are gone. I won’t copy and paste the recipe here due to copyright issues, but I will say it involves mixing butter, brown sugar, coarse salt, vanilla extract and […]

  • Cookbook Review: The SoNo Baking Company Cookbook Cookbook Review: The SoNo Baking Company Cookbook

    Cookbook Review: The SoNo Baking Company Cookbook

Cookbook Review: The SoNo Baking Company Cookbook

  John Barricelli was a familiar face to me as one of the chefs on the show “Everyday Food.” But I didn’t realize until I got my hands on “The SoNo Baking Company Cookbook” (Clarkson Potter) that not only was he an affable personality but he had the baking pedigree to boot. I’ve really built up my cookbook collection over the past couple of years, so it’s not surprising that I already have a few baking cookbooks that promise to offer “the best sweet and savory recipes for every occasion” as this one does.That’s why I was rather halfhearted about diving into this book about Barricelli’s Connecticut bakery. until the Coconut Chocolate Chip Bars recipe caught my eye. My diet went downhill from there. Where these bars were irresistible, however; the chocolate mousse was delicious but forgettable, and the rugelach recipe was just m’eh and forced me to improvise as […]