National Donut Day!

Hey, so I know the new look of the site is really bad. At least it looks incredibly disproportioned on my computer, I'll get to work on that really soon.

And let me just get this out of the way...

Remember, Remember the Fifth of November
Remember, remember, the fifth of November
The gunpowder treason and plot,
I see no reason why gunpowder treason
Should ever be forgot.

That's right, today is November 5th and I know it seems like I do a lot of these national food day entries, but what is more important and relevant than taking time out of your day in order to properly reflect on any given food and it's national, NATIONAL I SAY, day of celebration. And today is especially important. It's donut day. It's the day of donuts. Yes! And let there be, on this holiest of days, no differences or ill intent held between those who spell it donut or doughnut. Please, I want to blood shed on national donut day.

"A doughnut, or donut, is a sweet, deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut and the filled doughnut, a flattened sphere injected with jam/jelly, cream, custard, or another sweet filling. A small spherical piece of dough, originally made from the middle of a ring doughnut, may be cooked as a doughnut hole." (Wikipedia, again)

I can't imagine how a description of heaven would differ from the words above. I seriously cannot. I mean there'd have to be some mention of... well, let's just move on.

There are two kinds of ring donuts made in this world: cake and yeast. Yeast-donuts are, as you guessed, left to raise like yeast bread. They take longer to cook and have a higher oil content after frying, but have less fat in the starting dough. They also, because of the yeast, bigger when they come out of the fryer. Cake donuts take shorter to cook and are made of a thick, special kind of cake batter. Krispy Kreme donuts are fried yeast-based donuts that are baked for a very short time before frying, a process called proofing. There are also entirely baked donuts, but you can't seriously try and compare frying versus baking. No way.

Then there are different shapes of donuts, such as the rectangular long johns, solid-centered filled donuts, pinwheels, and cruellers. God, how I love cruellers.

The donut was supposedly introduced to the States by the Dutch, who are also responsible for cookies, cream pies, and cobblers. Thank you, Denmark. However, there is archaeological evidence that donuts were prepared by Native Americans in the Southwest. Go figure. Then there are the contemporary cultural differences in preparations of fried cakes. In Hawaii, they have balls of fried dough that are filled often with cremes or other flavored custards called malasadas. I stayed at school near the small bakery that had what was voted Hawaii's best malasadas. We'd walk to this bakery, I can't remember the name, and order half a dozen chocolate or custard filled malasadas, all coated with sugar, still warm from the fryer and quickly turning the box transparent. This was the most amazing experience I'd had since I grew up going to Dunkin Donuts growing up. See, we don't have Dunkins out in Cali, so I have been without its goodness for quite some time.

Favorite donut eating technique? Experience? I have a few. I love getting a cake donut and dipping it into coffee and cream. My favorite experience was walking to the Hawaiian bakery and getting fresh malasadas at 7 in the morning. You simply cannot beat it.

Cheers!

Giada's big news!

I don't know if anyone watched the Today Show this morning, but Giada De Laurentiis from the Foodnetwork was on it today. She announced that she is pregnant and having a baby girl. They did a little segment on her and pregnancy.

I am excited to see how this news effects her shows on the Foodnetwork. Will they tape programs with her pregnant or will they try to hide it? Will they just show reruns of her programs?

Giada hosts a few different shows on the Foodnetwork. They include Everyday Italian, Behind the Bash, Giada's Weekend Getaway, and Giada In Paradise. You can find her recipes on the Foodnetwork website. She also has published some cookbooks that you can find in bookstores around the country.

I am really excited to see how this news pans out!

Halloween Candy Hierarchy: Whats Your Favorite?

It's finally Halloween and even though I've dubbed that I'm too old to go trick or treating, I still eat my fair share of candy on this day. In the past I've been the pink power ranger, a tomagotchi (that was when they first came out and I went through a phase where I was obsessed), a fairy, and a clown (my mom made me the outfit). But for someone who has a serious sweet tooth, Halloween has never been much about the costumes, it was always about the candy. Knowing from experience, there are certain types of candies and chocolates that I desperatley wanted. But there were also those houses that handed out very UN-Halloween-like treats like raisins and apples, you know what I'm talking about. Halloween is but only 1 day per year, let the kids eat what they want to eat for goodness sakes!

But back to the topic, here are my Top 10 picks for Halloween Hierarchy Confections:

1. Reese's Peanut Butter Cups- These are my all time favorite Halloween treats. I always became ridiculously happy whenever a neighbor gave the full-size peanut butter cups. The mini peanut butter cups are never satisfying. Which genius thought of making those?


2. Almond Joys- There's just something about the combination of sticky sweet coconut mounds, almonds, and chocolate that that could satisfy any sweet tooth. Mounds bars would've made the list too, but missing the almonds are a big no-no

3. Twix Bars- I never really started liking Twix until my later days of trick or treating, but they are now one of my favorites. They're so addicting. The twix bars have a cripsy shortbread topped with thick caramel, encased in a thin layer of milk chocolate. Just saying it makes me want one.

4. 100 Grand Bars! - Chewy caramel covered with crispy milk chocolate. I loved these bars, but sadly I only received a few of these a year during Halloween. Apparently Snickers is always "the chocolate" to give on Halloween

5. Hershey Kisses (or Hugs)- These are some of the best treats to give. What the Kisses (or Hugs) don't make up for size definitely make up for in taste. Such a little deviant trick to get you want more because you have to admit, once you've had one, you want to eat another.


6. KitKat Bars- These crispy wafers that are covered and layered in chocolate is always the way to go when passing out candy. But again with the minis, they're never satisfying. Obviously, the person who came up with the "mini halloween candies" are dentists.


7. Snickers- In general I like Snickers bars. But I think I've builded an aversion to it because every other house on the block on Halloween passes out Snickers. It's a crowd pleaser if you don't want to be known as the neighborhood witch who gives out the worst treats and it's also the safest way to go, but to be honest, it's overkill!


8. Nerds/Sweet Tarts/Dum Dums- Sweet Tarts, Nerds, and Dum Dums were always the candies that were left in my trick or treating bag months and months after the actual holiday ended. These were the candies I used to trade with other kids for the better treats. Also, the Nerds were hard to eat because they spilled everywhere and they turned my fingers pink or purple.

9. Nestle's Crunch/Mr. Goodbars- Another overkill in Halloween treats. I would always go through my bag and find 23987 of these. I know some people that love these bars but I am curiously unattracted to them. They lack an actual chocolate taste in my opinion.


10. Apples and Raisins- Not even going to explain. Enough said.

There are so many more Halloween candies that I haven't explained so give me your hierarchy (best to worst) and tell me what you think!

desserts again

For everyone who can't bake, theres still hope that you can make new desserts. The no-bake butterscotch haystacks are a great way to make something for that special someone without having to bake! They are easy and quick to make.

No-Bake Butterscotch Haystacks Ingredients:

1 cup HERSHEY'S Butterscotch Chips
1/2 cup REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1-1/2 cups (3-oz. can) chow mein noodles, coarsely broken

Directions:1. Line tray with wax paper. Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl. 2. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. 3. Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in refrigerator. Yields about 2 dozen candies. VARIATION: CHOCOLATE HAYSTACKS: Substitute 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.


Now for those of you who can bake, here is some quick and easy Fudgy Brownies. They are sort of like normal brownies, but they are extra chocolaty for that sweet tooth.

Quick & Easy Fudgey Brownies Ingredients:

4 bars (1 oz. each) HERSHEY'S Unsweetened Baking Chocolate, broken into pieces
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped nuts(optional)
CREAMY QUICK CHOCOLATE FROSTING(recipe inside box), optional

Directions:1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place chocolate and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread in prepared pan. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost brownies, if desired. Cut into squares. About 24 brownies. BROWNIE VARIATIONS:CHIPPY CHEWY BROWNIES: Prepare brownies as directed, stirring in 1 cup REESE'S Peanut Butter Chips with flour. Bake as directed.CAKELIKE BROWNIES: Stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1-1/2 cups. Bake as directed.CREAM CHEESE BROWNIES: Prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 8-oz. pkg. softened cream cheese, 1/3 cup sugar, 1 egg and 2 tablespoons flour. Soon mixture over brownie batter; swirl with knife to marble. Bake 35 to 40 minutes. ROCKY ROAD BROWNIES: Prepare brownies as directed; bake 30 minutes. Immediately sprinkle with 2 cups miniature marshmallows, 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup chopped nuts over brownies. Bake another 3 minutes or until topping melts together.

They are delicious and a great dessert. With Halloween and Thanksgiving coming up, you will be everyone's favorite when it comes time for dessert.

Bravo!

I finally formally dined at the HTM Cafe today. For those of you unawares, Purdue's nutrition and food's program runs a student staffed cafe called "HTM" in Stone Hall. I have picked up a quick cinnamon roll (delicious and fresh) or a drink every now and then, but never had a whole meal. Since I had a free hour this morning I decided to try their breakfast fair.

I love omelets and went for their omelet special (served till 9:15 am). It was a two egg omelet with toast and a 10oz drink for only $2.50. I ended up getting a bottled Minutemaid Apple Juice and it only added 55c for a total of $3.05. You can't beat that.

Besides the great price the omelet was great. Talk about fresh ingredients the eggs were cracked in front of my very eyes and the vegetables were extremely fresh as well. The chef was very friendly and extremely easy going in taking and creating my order through out the whole ideal.

Without a doubt if you want a good meal for a great price and don't mind helping out some fellow Boilermakers than stop by the HTM Cafe in Stone Hall. You definitely won't be disappointed, as I haven't been.

A new twist on Taffy Apples

When you walk into Walmart, Target, or any of those types of stores, the first thing you will find is candy and along with candy comes the Taffy Apples. I love the original Taffy Apples with caramel, nuts, and a green apple inside, but these kind are better. Chocolate and peanut butter dipped apples sound even more delicious than the other kind. This is a HERSHEY'S kitchen recipe that is found on their web page. These home made candy apples can be fun to make and easy to enjoy. I like the red apples better than the green ones anyway.

Ingredients:

• 10 to 12 medium apples, stems removed
• 10 to 12 wooden Popsicle sticks
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
• 1/4 cup plus 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)

Directions:
1. Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple; place on prepared tray.

2. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.

3. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve. 10 to 12 coated apples.

These don't take long to make and are a favorite at get togethers. Another way to make these chocolate and peanut better treats is also found on HERSHEY'S Kitchen recipe.

Chocolate-Peanut Butter Coated Apples

Ingredients:

• 10 to 12 wooden popsicle sticks
• 10 to 12 medium apples, stems removed
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1/2 cup vegetable oil
• 2/3 cup powdered sugar
• 2/3 cup HERSHEY'S Cocoa
• MOUNDS Sweetened Coconut Flakes or chopped REESE'S Peanut Butter Chips(optional)

Directions:
1. Insert wooden stick into each washed and dried apple. Cover tray with wax paper.

2. Stir together peanut butter chips and oil in medium microwave-safe bowl. Microwave at HIGH 1-1/2 minutes or until chips are softened. Stir until melted. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

3.Stir together powdered sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave at HIGH 1 minute or until very warm.

4. Dip apples in mixture; twirl to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds or add additional oil 1 teaspoon at a time.) Roll lower half of coated apple in coconut or chopped chips, if desired. Allow to cool on prepared tray. Refrigerate, if desired. 10 to 12 apples.

These look like normal Taffy Apples, but instead of nuts there are peanut butter chips. Both of these ideas are cheap and tasty.

Coconut Chocolate Macaroons-what food blogs can do to you

One of the most tangible side effects of having discovered food blogs is the expansion of horizons it brings, along with an expanded waistline. I thought I had known everything there was to know about food while I read my cookbooks, watched cooking shows and made a few recipes. I lived in a little bubble, and now that it has burst, I feel that I have been introduced to a new world. There is so much more I know, whereas before, I felt that I was well-aquainted with the food and recipes I was cooking with already.

Obviously, new things were introduced to me through magazines and books, but it was a slow and gradual process. The day I discovered food blogs, it all changed. I sat for hours on end, going through food blog after food blog, amazed by how many recipes were online and how many people were passionate about food as much as I was. It was like I was going down the rabbit hole and waking up to discover that I still hadn't reached the bottom yet, even though I felt like I already had.

I had an immediate, graphic representation of what the food was like all around the world and how it was being bought, cooked, and eaten. So many new and innovative things were being done and it was all interconnected through food blogs. If you haven't been introduced to some of the best food blogs, here is a list some that have inspired me throughout my foodblogging journey.

Orangette - An elegant food blog with great photography and writing that reads like fiction.

David Lebovitz - Written by David Lebovitz who was named one of the "Top Five Pastry Chefs in the Bay Area" by the San Francisco Chronicle. His blog is witty and always a fun read with the most elegant and gastronomically delicious recipes.

Amateur Gourmet - Written by Adam Roberts, who wrote The Amateur Gourmet: How to Shop, Hop, and Table Hop Like a Pro (Almost). His food blog will always make you laugh.

Lastly, how could I end a post without a little something sweet? I am a firm believer that one should end their day with dessert. We have so little time on our hands that we sometimes forget to treat ourselves. So here is a recipe adapted from David Lebovitz for Coconut and Chocolate Macaroons.

Coconut and Chocolate Macaroons
30 Cookies

4 large egg whites
1 1/4 cups sugar
1/4 teaspoon salt
1 tablespoon honey
2 1/2 cups unsweetened coconut (can be purchased at Trader Joes)
1/4 cup flour
1/2 teaspoon good vanilla extract (good quality extract is a bit on the expensive side, but trust me, it makes all the difference)
2 ounces bittersweet or dark chocolate

1. In a large skillet, mix together the egg whites, sugar, salt, honey, unsweetened coconut, and flour. Heat it over low to medium heat on the stovetop, constantly scraping the bottom as you stir.

2. When the mixture begins to scorch in the bottom, remove from heat and stir in the vanilla extract. Tranfer everything to a bowl and let it cool to room temperature. ( At this point the mixture can be chilled for up to one week or frozen for up to 2 months... but why wait that long to make them anyway, there delicious!)

3. When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper form the dough into 1 1/2 inch balls (or you can use an ice cream scooper to be more exact) with fingers and evenly line the baking sheet. Bake for 18-20 minutes until deep, golden brown. Cool to room temperature.

4. Meanwhile, melt the chocolate in a clean dry bowl over simmering water. Dip the bottoms of each macaroon and set on baking sheet again. Refrigerate for 10-15 minutes or until the chocolate is set.

National Oatmeal Day!

Hey, hey, hey, it's National Oatmeal Day! Come out or stay in and play, just eat some Oatmeal today! I love oatmeal. It wows me. Actually, it's more like "whoa-tmeal". It's "oatmeal-icious" and wonderfully "kick-ass"!

In the United States and Canada, any kind of crushed, rolled, or cut oats are known as oatmeal. However, outside of our own little continent, oatmeal means ground or cut groats. Groats can be peasemeal, cornmeal, or oatmeal. Oatmeal has the highest count of B-vitamins and calories of all the kinds of meal, though, and is used in alcoholic drinks, cosmetics, soaps, external medical treatments, and is used to flavor pet foods. (Wikipedia, mhmm)

I love oatmeal. I do not eat it all the time because the dining halls do not have it and instant is terribly unhealthy for you. It has many shapes and forms to take, such as pie, baked, or just plain mush in a bowl. The consistency of oatmeal is also incredibly pleasing. It just feels good to eat, and the starches let it stay hot even as it hits your stomach. Eating oatmeal when you're cold is an entirely blissful, wonderful experience. The baked oatmeal is an awesome breakfast food. I used to go to a breakfast place called Heineman's and they had a baked oatmeal dish that was just freaking sweet. It used the wonderful grain of the oatmeal to give it a strange but entirely welcome dining experience.

And with all the toppings and the ability to control thickness, anyone can create a great oatmeal experience for themselves. My favorite is thick oatmeal that has maple syrup, raisins, and brown sugar. Incredibly rich, filling, hot, and good. I also enjoy Irish steel-cut oats, but those are entirely different because they are not quick-made. You can't just microwave these mothers, you have to cook them on a stove. But it's worth it for a change every once in awhile. Quick-cook Quaker oats is the most popular of all oatmeals, as everyone in America probably has a jar in their pantry. These don't just find their way into bakes and bowls, though, and are used in some of the best cookie recipes on the earth. One of my favorite cookies involves oatmeal and a bit of coffee. This makes the best dough as well.

So go out, find a recipe with oatmeal and celebrate! It's National Oatmeal Day!