sweets-pedia

10 Tips for Baking Perfect Cupcakes

Filed under: Dining

Cupcakes are one of the best sweets for bringing to a party or offering guests because not only are they tasty, but they're cute, fun to decorate and personalize, and are conveniently pre-sized in individual servings. And although baking a cupcake is easy enough in principle, baking a perfect cupcake takes a bit of attention to detail.

Use your favorite cake recipe A standard 2-layer cake recipe should make 24 average-sized cupcakes
Use the highest quality ingredients, including fresh eggs and butter instead of margarine
Allow all ingredients to come to room temperature before mixing
Mix thoroughly but don't overmix Over-mixing can cause your cupcakes to taste chewy and flat
Fill the cups 2/3 of the way -- less and they can burn or dry out, more and they might spill, drip, or not cook thoroughly
After filling the cups let them rest for 2-5 minutes to let the batter settle evenly
Know your oven If your oven cooks hotter at the back be sure to rotate the cupcake pan halfway through cooking
Test for doneness after the minimum cooking time to prevent overcooking. A toothpick should come out clean when stuck in the middle.
Allow cupcakes to cool completely before frosting or the frosting will melt and look sloppy (and the decorations might even slide off)
Serve and enjoy cupcakes the same day they are made for optimum richness, moistness, and flavor.

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Why Chocolate for Valentine's Day?

by Rigel Celeste (RSS feed) —

Filed under: Dining

Valentine's Day has many rumored beginnings with one of the most romantic (and believable) being that the holiday is named after Saint Valentine, a priest who lived in 3rd century Rome. When Emperor Claudius II decreed that marriage was outlawed because single men made better soldiers than those with wives and families, Valentine defied the law and married young lovers in secret, until the day he was discovered, sentenced to death, and thrown into prison. There he met and fell in love with the jailer's blind daughter and because of their love her vision was restored. Then, as a final act of love before he was sent to his death Valentine wrote her a love note and signed it "From your Valentine."

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Tags: chocolate, history, luxist-awards, main-pedia, romance, sweets-pedia, valentine, valentines day, ValentinesDay

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How to Sweeten Up Without Sugar

by Rigel Celeste (RSS feed) —

Filed under: Dining

Trying to cut back on sugar but love sweets? Although the only real solution is to wean yourself off sweets altogether (at least to a degree) there are other ways to quiet your sweet tooth without going the refined sugar route. Here are a few ideas, many of which are great for baking.

Honey Made up of a combination of fructose, glucose, maltose, and sucrose, honey is as much as 50% sweeter than sugar and has a distinctive flavor that can vary depending on location, time of year, and the bees diet. Honey also offers some nutritional benefits in the form of vitamins, minerals, antioxidants, and other nutrients.

Maple Syrup Real maple syrup (not the 'maple-flavored' syrups) contains magnesium and zinc and comes from sugar maple trees. It's boiled down to the desired thickness and is usually about 60% sweeter than traditional table sugar.

Agave Nectar A fructose syrup that's slightly thinner than honey and originates from the Agave plant in Mexico, it's 25-30% sweeter than white sugar and has a mild flavor along with some nutrient properties (mostly minerals). It also has a lower glycemic index than sugar so is often favored by diabetics.

Molasses A byproduct of the sugar refining process, molasses is dark and heavy and has a very strong flavor. It is sweet (made up of fructose, glucose, and sucrose) but slightly less so than sugar itself. Molasses is high in iron and calcium and also contains several B-vitamins.

Raw Sugar If you must have sugar then go for raw sugar, or sugar that has not been refined and still maintains its nutritional value. Tastes very much like brown sugar (essentially it is, although even less processed).

Stevia Made from the leaf of the stevia plant, stevia sweetener is 200-300 times more potent than sugar and is usually found in liquid and powder form. Stevia leaves (although not always the end product) contain many nutrients like iron, calcium, and zinc.

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Too Many Sweets Will Impair Your Immunity

by Rigel Celeste (RSS feed) —

Filed under: Dining

It doesn't matter what time of year it is, sugar and sweets always seem to be in abundance. Cookies, cakes, pies, candy, ice cream -- it's a never-ending temptation that we all fight (and all too often lose) on a daily basis. But in this time of concern over illness and viruses like H1N1, you might want to rethink your sugar habit and get your sweet tooth under control.

Sugar is not necessarily evil, however. In small amounts sugars (in the form of carbohydrates) are necessary for life. The problem comes when refined, processed sugars are eaten in large quantities. Too much sugar can affect your weight, your mood, your energy level, and perhaps most worrying of all: your immunity.

According to Dr. Sears ingesting 8 tbsp of sugar (or the equivalent of just two and a half 12 oz sodas) can impair the effectiveness of your body's white blood cells by as much as 40%. Sadly, most of us probably do ingest that much sugar at least a few times a week (if not daily) in the form of a soda habit, donuts, chocolate, or eating too many non-sweet processed foods that have high fructose corn syrup hiding in them (like ketchup, peanut butter, and even wheat bread). All those little sugar doses add up.

So next time you're about to reach for another bear claw or find yourself heading to the vending machine for a Mt Dew stop and think: is it worth the risk of getting sick?

Tags: flu, germs, h1n1, health, immunity, sugar, sweets, sweets-pedia

Pairing Chocolate and Wine

by Rigel Celeste (RSS feed) —

Filed under: Dining, Wine

Chocolate and wine, two of our favorite things. It only makes sense to pair them together, right? There are some who feel they don't mix well at all, but many people find that wine and chocolate can really enhance and bring out the best in each other. To get started remember that there are no rules, just the fun of experimenting with whatever combinations you like. There are, however, a few rules of thumb to consider.

Approach wine and chocolate tasting the same way you would any other tasting: start with the light options and move your way through the spectrum to the darker, heavier flavors. In general, the sweeter the chocolate the sweeter the wine should be, and the lighter the chocolate (consider flavor, not just color) the lighter the wine. Full-bodied, heavy red wines will best complement dark and bittersweet chocolates, while a light riesling or dessert wine will more likely pair well with a sweet milk chocolate. Many think champagne is wonderful with white chocolate.

One other aspect to think about when considering which wines and chocolates will go well together is each of their predominate and underlying flavors -- you'll get very different results when you choose varieties that have similar flavors versus those with very contrasting ones.

Tags: cadillac-pedia, chocolate, chocolates, main-pedia, sweets-pedia, wine, wine-pedia

How to Store Fine Chocolate

by Rigel Celeste (RSS feed) —

Filed under: Dining

It can be seriously disappointing to unwrap a chocolate candy only to find it covered in gray spots and gone past its prime. Thankfully, though, chocolate will stay fresh and flavorful for quite awhile if you store it properly.

The best place to store chocolate is in a cool, dry, dark place -- like a pantry in the basement. You want it cool enough not to soften the chocolate but not so cold (like in the refrigerator) that condensation will form when you take it out. Condensation dehydrates chocolate and downgrades the texture and flavor, and it can also cause "sugar bloom," the unsightly white or grayish spots caused when the sugar rises to the chocolate's surface.

Also, chocolate will absorb the smells and flavors of the foods stored with it, so although it doesn't normally have to be kept in an airtight container you might want to seal it up if you'll be keeping it in a pantry with something pungent, like onions.

As a general rule, fine chocolates (especially those with fillings) should be eaten within a few weeks to a month for the best flavor and texture. When stored properly, however, milk chocolate can last up to a year and dark, unsweetened chocolate slightly longer.

Note: If you must store chocolate in the refrigerator (i.e. you live in a very hot and humid climate) then keep it in an airtight container and let it come to room temperature before opening or unwrapping it (to help prevent condensation).

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What is a Sweet Tooth, Really?

by Rigel Celeste (RSS feed) —

Filed under: Dining

When someone claims to have a sweet tooth we all know they aren't referring to an actual physical tooth that's sweet. But do you know what a sweet tooth is, really?

The simplest definition of a sweet tooth is that it's a craving or desire for something sugary or sweet. Although the reasons behind the how and why of a sweet tooth are based in science, in many ways they still aren't totally understood. In studies rats were shown to develop addictive behaviors when fed a diet rich in sugar, and they experienced withdrawal symptoms when the sugar was abruptly taken away. Based on this scientists discovered that sugar stimulates the brain to release dopamine, a 'feel good' brain chemical that gives us a natural high. It seems that it's that natural high that makes sugar so appealing. Theories are that the brain gets accustomed to the raised dopamine levels and that natural high is what the body is really after when a 'sweet tooth' starts acting up.

That's not to say that sometimes you don't just want something for the pure flavor and enjoyment of it, because of course that happens too. And I think some of our cravings are based in our lifestyles and upbringing -- sometimes you crave something for the 'warm fuzzies' and comfort it brings based on childhood memories and old habits. And of course sugar isn't all bad -- having it in moderation is not only not harmful but some sugar is necessary to life.

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The History of Chocolate

by Rigel Celeste (RSS feed) —

Filed under: Dining

Chocolate is one of the most popular foods in the world yet it has a very elusive history -- so many enjoy it but have no idea how, when, or where it first came to be.

Origins in the Amazon
The cacao tree is thought to have originated in the Amazon about 4000 years ago. The word chocolate can be traced back 2000+ years all the way to the Aztec word "xocoatl," which meant "bitter water" and referred to an unsweetened drink the Aztecs brewed from cacao beans. There's also evidence of an ancient alcoholic brew made by fermenting the fleshy fruit that surrounds the cacao beans in old pottery remnants from Honduras.

Magical and Divine
Cacao beans were also considered by the Mayans and the Aztecs to be divine and magical, with legends attributing the origins of the tree and beans to various Gods in the heavens. Cacao beans were considered valuable and often used as currency for the ancient tribes, in addition to being incorporated into many sacred rituals.

Over to Europe
When Europeans discovered the Americas they didn't like the bitter chocolate drink at first, but when they tried sweetening it (with honey or cane juice) it was another story and the new beverage quickly became popular and spread throughout Spain. Throughout the 17th century chocolate continued to gain popularity as a drink for the rich and affluent all over Europe, credited with nutritional, medicinal, and aphrodisiac qualities.

The first chocolate bar
In the early 1800s 'dutch cocoa' was born when a chemist learned how to make powdered chocolate by removing some of the natural fat, then pulverizing what was left and treating it with alkaline salts to remove the bitterness. Several years later a man named Joseph Fry took dutch cocoa and added melted cacao butter, thus inventing the first modern chocolate bar.

And the rest is history
Cadbury was the first company to market chocolate candies in 1868, followed quickly by Nestle who came out with milk chocolate just a few years later.

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The Most Impressive Desserts

by Rigel Celeste (RSS feed) —

Filed under: Dining

Looking to impress your guests with a dessert to die for? Or maybe you'd like to bring something amazing and memorable to a holiday party? Whatever the occasion whenever desserts are present they invariably draw the eye and wet the appetite, and they have the uncanny ability to impress despite (sometimes) being deceptively simple.

Some desserts, however, have a reputation and an edge when it comes to their ability to impress guests. All truly impressive desserts have at least two things in common: they have a beautiful presentation and of course taste wonderful as well. If you're looking to make a statement and don't know where to start consider serving one of these:

Mousse Originating in France, mousse is a rich and creamy dessert that presents well in individual portions and can be made ahead of time.

Trifles Available in every version from chocolate to fruit to red-white-and-blue, the trifle gets its glamour from the gorgeous and colorful layers that go from pleasing the eyes to pleasing the palette.

Cheesecake First created in ancient Greece and always a fan favorite, a great cheesecake is not something many are able to make for themselves at home so it becomes all the more fantastic to have it served up at a party. It's also extremely versatile and can be left plain and classy, or dressed up with fresh fruit, chocolate shavings, or anything else your heart desires.

Crème Brûlée Literally translating in French as "burnt cream," creme brulee is another delectable dessert that is not easily recreated in the average kitchen. Simple, rich, and elegant, it's sure to impress.

Chocolate Cake A standard, classic dessert that is loved wherever it goes. The trick to a truly impressive chocolate cake is in the recipe: find one you love and stick with it.

Tags: baking, cooking, dessert, desserts, luxist-awards, main-pedia, sweets-pedia

Understanding single origin chocolate

by Deidre Woollard (RSS feed) —

As with wine, coffee and some other gourmet foodstuffs, terroir makes a difference when it comes to chocolate. Single-origin chocolate uses beans from one country, region, growing area or sometimes even a single farm. The differences in regional flavors can be striking and can be easily ascertained by obtaining bars from various regions and conducting a tasting. Chocolate from the Ivory Coast, for example, has a bold rich flavor. Venezuelan chocolate is prized for its complex fruit and spice notes while chocolate from Madagascar can sometimes have citrus-like tones. The Criollo cocoa beans, which only thrive in certain areas of the Caribbean, Central America and the northern edges of South America, is particularly sought after. Some single origin chocolate is also organically grown and fair trade certified.

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Understanding chocolate percentages

by Deidre Woollard (RSS feed) —

Ever wonder about those percentage numbers on chocolate? It refers to the percentage of cocoa mass in the chocolate bar itself. The higher percentage, the darker color and the more intense the chocolate taste. Unsweetened or bitter chocolate is around 100 percent. Semisweet and bittersweet chocolates have added sugar which brings down the ratio. Good quality dark chocolate starts at about 50 percent but many bars are available in 70 percent, 85 percent or even higher concentrations. Milk chocolate has both sugar and dairy solids and so it runs lower, more like 30 to 40 percent. If you like your chocolate sweet stick to lower percentages. Many connoisseurs prefer the higher percentages because the richer flavors of the chocolate shine through.

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Chocolate is good for you

by Carrie Coolidge (RSS feed) —

Did you know that eating chocolate can be good for you? It can have some surprising heart-health benefits. Chocolate contains antioxidants. When the body lacks adequate levels of antioxidants, free radical damage ensues, leading to increases in LDL-cholesterol oxidation and plaque formation on arterial walls, according to the Cleveland Clinic. Dark chocolate with a higher percentage of cocoa appears to retain the highest level of flavonoids while milk chocolate is less beneficial.

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