Marcona Almonds Gaining Popularity

Photo by marconaalmonds.net

Imported from the Catalonia region of Spain, the Marcona almond is known as the “queen of almonds.”  Their popularity in the United States began in the late 1990’s.  With a growing interest in Spanish cuisine, these magnificent almonds are popping up everywhere.  You may have seen them on finer restaurant menus and in gourmet food shops.  Maybe you watched your favorite chef prepare a dish on television using Marcona almonds.

The texture of these almonds is similar to a macadamia nut with a rich, sweet flavor.  They have a higher fat content and their shape is slightly rounder and more plump compared to their California cousins.  The Marcona almond is very hard to crack open.  The tough shell helps to keep any insects from getting to the tender kernel.  Because the almond has its own barrier no pesticides are needed to grow them.  Most often you will find the almonds already shelled.  They come plain, or some are even seasoned with spices.

The traditional Spanish dessert called “turron” is made with honey, sugar, egg whites and Marcona almonds.  It is very similar to a nougat confection shaped into a round cake and served during the Christmas holiday.

The health benefits of the Marcona are similar to regular almonds.  Consumers who eat them regularly are less likely to get heart disease if they follow a heart-healthy diet. 

If you would like to try these almonds, you can find them at your local Trader Joe’s or Whole Foods Market.  Be prepared to spend a little more money for them.  They are the perfect treat if you plan on entertaining with a Tapas Bar.

Happy baking,

Pam

Sources:  Food Lover’s Companion

                  Marconaalmonds.net

Setting Up with Unflavored Gelatin

I wanted to talk a little bit about using unflavored or plain gelatin in molded desserts.   How many of you have tried to make a dessert using gelatin and were thoroughly disappointed with the outcome?  You ended up with a bowl of soup rather than a jellied dessert.  I would first like to share with you what exactly plain gelatin is, and all of the different ways it can be used.

Unflavored gelatin is an odorless, colorless and tasteless protein (about 85% to be exact) used as a thickening agent.  It can be used for jelling molded desserts or salads and thickening soups or pies.   Gelatin is derived from the bones and connective tissues from animals.  Most commercial gelatin today is a by-product of pig skin.   This explains why my daughter’s vegan friend would never eat any Jell-O when I served it to her!  Other alternative thickening agents for vegans would be carrageen or agar, which are derived from seaweed.   Pectin is acceptable as it is derived naturally from fruits and veggies.

In order for gelatin to set up it needs to first be dissolved in cold water, slightly heated and then chilled.  How hard can that be?  If you don’t follow all of these steps you will be disappointed.  The biggest mistake made is letting the liquid come to a boil or get too hot.  Once gelatin starts to boil it will begin to lose its thickening properties.  Another reason for failure could be from using too much sugar in the recipe.  This can cause the gelatin to stay too soft and not properly set up.

To use, lightly sprinkle one packet of dry gelatin over ¼ cup of cold water in a saucepan and let it soften for 5 minutes.  You want to carefully sprinkle the gelatin so as not to form any clumps.  This step helps the gelatin to swell up which makes it easier to dissolve.  Heat slowly on medium low heat and stir until dissolved and the liquid looks clear.  Do not let the mixture boil!  Test the temperature with your finger to make sure it does not get too hot.  The gelatin is now ready to use in your recipe.    One ¼ ounce packet will jell about 2 cups of liquid. 

The chilling time for 2 cups of liquid is about two hours.  When doubling a recipe use only 3 ¾ cups of liquid.  To maintain the gelatinous state always keep your jellied dessert in the refrigerator.  To keep it from forming a rubbery skin on top, cover it tightly with a lid or plastic wrap.

One thing you should know about adding fruit to your molded dessert is that some tropical fruits like fresh pineapple, papaya, fresh figs, kiwi and even gingerroot contain an enzyme called bromelain which can break down the thickening properties of gelatin.   When these tropical fruits are cooked, the enzyme is deactivated.  So using canned pineapple for example would be okay. 

 If you are using a mold to form your dessert, first spray it with cooking spray before filling to help the dessert release easily.   Another way to release it is to dip the chilled mold into a bowl of warm water for 10 seconds or so, loosen the edges with a knife, then unmold onto a serving dish.  Keep refrigerated until ready to serve.   

I hope this information about unflavored gelatin is helpful to you.  You can learn more about gelatin at homecooking.about.com

Happy Baking,

Pam   

The Wonders of Barley Flour

Photo from Bob's Red Mill

I have recently experimented with barley flour in some of my baking recipes.  Along with adding additional flavor and nutrition, I have discovered that barley has many positive health benefits.  Because of its soluble fiber, it can help in lowering blood cholesterol levels.  Barley also helps to build your immune system, protect against clotting around the heart, helps to reduce kidney stones and gallstones, and helps with many menopausal symptoms.

If that’s not enough to get you to try it, barley flour has more than 4 times the fiber of regular all-purpose flour.  It also tops whole wheat in fiber content.  With its chewy texture and slight nutty taste, barley flour is easily digested and has more soluble fiber than oats!  It’s also sodium free, dairy free and low gluten.

Barley flour is a non-wheat flour made by grinding dry, pearl barley.  It has been grown all over the world for thousands of years.  The success of the barley crop is largely due to the fact that it is drought tolerant and cold resistant.  Because of its low gluten content, you should always use a high gluten flour along with it in your recipes.  Gluten is the protein in whole grains that gives structure to baked goods.

When using barley flour in yeast bread recipes, you may replace up to ¼ of the flour with barley flour to achieve good results.  If you want to use it in quick breads, muffins, cookies, or pancakes, you may replace 1/3 to ½ of the flour with barley flour. 

Besides using barley flour in your baking, you can use it to thicken soups and sauces very successfully.  To store barley flour, keep it in a dry, cool place for one to two months, or you can freeze it for three to four months.  If not stored properly, barley flour can go rancid like many other whole grain flours.

My favorite way to try barley flour so far has been to add it to my oatmeal cookies.  I love chewy cookies and the barley pairs well with the oats.   

With the New Year here, many of you have decided to try and eat healthier.  Adding barley to your diet can help boost your health in many ways.  You won’t be disappointed with the flavor it imparts to your recipes.   You can usually find barley flour in the health section of your local grocery store.  If your store does not carry it, ask them to get it!  Most stores are willing to please their customers and will do everything they can for you.

Happy baking,

Pam

Fragrant Pumpkin Pie Spice

Believe it or not, it is time to start thinking about stocking up on fresh spices for the fall baking season.  I personally am looking forward to baking with pumpkin.  That means I will need to have plenty of pumpkin pie spice on hand.

Imagine what pumpkin pie would taste like without all of the warm spices included in pumpkin pie spice.  Pretty bland…right?  What about pumpkin bread, pumpkin cake, and pumpkin ice cream?  Too many people think there is only one thing to use pumpkin pie spice for, and that’s pumpkin pie.  No so.

Like every other spice out there, it is very important to use it before it gets too old.  Spices start to lose their strength and do not provide enough flavor as time goes on.  What I like to do is put a date on the bottle when I get it home from the store.  That way I can keep track of how old the spice is.  There really isn’t a set life span for spices, so the best way to know if it is still good is to smell or taste it.  If the odor is too faint, then throw it out and buy new.

If you don’t have a jar of pumpkin pie spice on hand it is very easy to make your own.  You probably have all of the spices it takes to make some right in your pantry.  There are many different blends out there, but this recipe is pretty standard:

4 T. ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons of ground ginger

3 teaspoons of ground allspice

Mix all of these spices together and store in an airtight jar.  Once again, be sure all of your spices are fresh to get the best aroma.

Interestingly enough, apple pie spice contains all of the same spices as pumpkin pie spice, except in different amounts.  You can even substitute pumpkin pie spice for garam masala in some Indian recipes.  Garam masala contains some of the same sweet spices in pumpkin pie spice. 

Fall is a great time for baking.  I hope you will keep pumpkin pie spice handy and use it often during the holidays.  It’s one of the spices I actually use up quickly and have to replace often. 

Happy baking,

Pam

How to Use Baking Powder & Baking Soda

I thought we would discuss the differences between baking soda and baking powder.  Both are leavening agents used in baked goods to help them rise.  Sometimes you will see them used together, and sometimes separately.  Why is that?  Recipes determine which of these leavening agents to use by what other ingredients are included in the recipe.

Baking soda is pure sodium bicarbonate.  When mixed with liquid and an acidic ingredient like buttermilk, lemon juice or yogurt, a chemical reaction occurs that produces carbon dioxide bubbles.  These bubbles help the baked good expand and rise.  This chemical reaction happens immediately after mixing, so it is imperative that you get the batter in the oven to bake right away.  If you wait around too long before baking you could risk ending up with a flat baked good.  Baking soda on its own has a very unpleasant alkaline taste.  Using it with an acid will help to neutralize the bad aftertaste.  

Baking powder contains sodium bicarbonate, cream of tartar and cornstarch.  The cream of tartar is an acidifying agent and the starch is a drying agent.  Baking powder comes in single-acting or double-acting form.  The single-acting powder is activated by moisture and must be baked immediately.  The double-acting form reacts in two phases.  First when it is combined with liquid, and second when it hits the oven.  Baking powder yields a neutral taste because the acid is already contained in it.

A recipe using baking soda alone cannot stand high temperatures for a long period of time.  Recipes with baking powder alone can be baked longer because of the cream of tartar.  It acts as a second leavening agent and takes over when the sodium bicarbonate becomes inactive from the long exposure to heat.

Let’s say the recipe calls for baking powder and all you have on hand is baking soda.  You can make your own baking powder equivalent by mixing 2 parts cream of tartar with one part baking soda.  When the recipe calls for only baking soda, that’s what you should use. 

The thing to always remember, especially if you like to create your own recipes, is to always add baking soda to the recipe if there is an acidic ingredient in it.  If you create a recipe using only baking powder, but you have included an acidic ingredient like buttermilk, you should substitute half of the baking powder with baking soda.

I hope this helps you to understand how to use baking soda or baking powder in your recipes, and what their function is.  One other very important thing you need to do regularly, is to check the expiration dates.  Baking soda and baking powder will start to lose their strength if they get too old.  I like to replace mine every couple of months to be sure they stay fresh.

Happy baking,

Pam

Heavenly Mascarpone Cheese!

Maybe you have heard the name mascarpone cheese before, but didn’t really know what it was.  Pronounced “mas-kar-POHN” or “mas-kahr-POH-nay” it is a very rich Italian cow’s milk cheese.  Mascarpone has a higher butter fat content than the “food police” would recommend (60-75%).  Cows are fed a special diet of clean grasses with herbs and flowers which contribute to the fresh taste of the cheese.  It can be described as ivory in color, rich, creamy, buttery, heavenly, and very spreadable.  In fact, although very rich, its flavor is mild enough to blend with many other flavors successfully.

Unlike most cheeses, mascarpone is not an aged product.  It is very perishable after it is processed, and should be consumed immediately.  (No letting this one sit in the fridge for weeks!)

Mascarpone cheese used to be hard to find.  Because of the popularity of the Italian dessert “tiramisu” it caught on fast.  People started demanding their grocers to carry it.  You can now find it in most large chain grocery stores, specialty food stores and delicatessens in the refrigerated section.  It usually comes in an 8oz. tub and can be a bit pricey.  I have found the cheapest price to be at Trader Joe’s.  Just do some scouting around to find the best price in your area.

We can’t discuss mascarpone cheese without bringing up tiramisu.  If you have never tried this delicious dessert, you are definitely missing out.  Tiramisu is an Italian layered dessert with espresso/liqueur soaked ladyfingers, sweetened mascarpone cheese and shaved chocolate.  There are many versions of this dessert all over the internet.  Some of them seem to stray a little too far for me to still call it tiramisu, but they still sound good enough to try.

What can you do if mascarpone is not in your budget?  Some people have tried substituting it with whipped ricotta or cottage cheese.  My experience with these cheeses leads me to think that the texture would suffer a bit.  You most certainly would be trading in the buttery smoothness for a slightly gritty one.  The “Cooks Thesaurus” has come up with some better substitutions for mascarpone cheese:

~ You can blend 8oz. of softened cream cheese with ¼ cup of whipping cream.

~ You can blend 8oz. of softened cream cheese with 1 Tablespoon of cream, milk or butter.

~ You can blend 6oz. of softened cream cheese with ¼ cup of butter and ¼ cup of cream.

If I was going to try a substitution, I would go with the last one.  Of course, by the time you buy the cream cheese, butter and cream, you could have probably purchased one tub of the mascarpone.  Just saying……

Just to convince you that mascarpone is not just for tiramisu alone, I searched the internet and saw lots of other recipes putting it to use like “chocolate mascarpone brownies, mascarpone gelato, lemon mascarpone blondies, nutella and mascarpone cream chocolate tarts, raspberry mascarpone pizza, and mascarpone stuffed french toast.  I have personally used it to make a decadent lemon mascarpone frosting.  If this list doesn’t convince you to try it, then I must tell you that most Italians will say that mascarpone needs little embellishment other than fresh fruit macerated in balsamic vinegar.

Arrivederci!

Pam

As Sweet as Molasses!

I am a huge fan of baking with molasses.  Its’ flavor is sweet and robust, and where would gingerbread cookies be without it?  It is generally added to a recipe to give color, flavor, moistness and some sweetness.  Because it tends to be less sweet than regular sugar, you will usually see recipes with molasses asking you to add some other form of sugar with it.

First, let me refresh your memory on how you may have tasted molasses without even knowing it.  Molasses is common in gingerbread, indian pudding, shoofly pie,  dark ale, stout, dark rum, baked beans, barbecue sauce, brown sugar and my favorite, black licorice.

Molasses is the by-product of processing sugar cane and beets into sugar.   The juices from these plants are pressed or squeezed out, boiled, and the sugar crystals extracted.  The remaining brownish liquid is called molasses.  There are three grades of molasses, mild, dark and blackstrap. 

The mild grade is boiled only once.  It is lighter in color and flavor, and is often used as a pancake syrup.  To make dark molasses, the juices are boiled a second time.  The flavor becomes slightly bitter and is less sweet.  It is also thicker and darker than mild molasses.  Dark molasses is generally used in baking to make gingerbread.  Blackstrap molasses is basically the bottom of the barrel.  After the third boiling, most of the sugar from the original juice has been crystallized and removed.  The molasses is very dark, thick and bitter.  It contains significant amounts of minerals and some people have called it a “health food.” Because it contains quite a bit of iron, it can be used as an iron supplement for some.   Even though it contains these nutrients, it is still mainly used for cattle feed.

You have probably noticed that molasses comes in sulfured and unsulfured.  Sulfured molasses is made from younger sugar cane.  During the extraction process, sulfur dioxide is added to act as a preservative.  Unsulfured molasses is made from mature sugar cane which does not require this treatment.  The unsulfured version has a cleaner cane flavor.

All of this talk about molasses has made me want to go out and buy some black licorice!  Seriously, I hope you give it a try.  Molasses compliments baked goods that have a lot of spice in them.    With fall just around the corner, it’s time to start planning your pumpkin and apple recipes.  Molasses would be a great addition to these comforting favorites!

Sweet baking,

Pam

Decorating with Edible Glitter

The first time I saw edible glitter used for decorating baked goods I had to have some.  I was watching a pastry chef adorn a beautifully decorated cake with it.  I loved how it made the cake glimmer with pride.

Edible glitter adds color and sparkle to a variety of baked goods.  It comes in many colors including gold and silver.  The process for making edible glitter is similar to the way cellophane wrap is produced.  A liquid gel is formed into very thin layers which are then cut into very tiny flakes.

Most glitters are made from gum arabic, a natural emulsifier.  It comes from the hardened sap of the Acacia Senegal tree.  A different type of edible glitter is made from a gelling agent called sodium alginate, which comes from the cell walls of brown kelp.  This type of glitter is made to last a little longer before it starts dissolving. 

There are edible glitters that have flavoring added to them.  Flavored glitter melts immediately in your mouth, impacting even more flavor to the foods you eat.  Non-sugar sweeteners can also be added to give the flakes a sweet taste. 

The food dyes in edible glitter are approved by the FDA.  It is completely safe to consume.  Make sure you never store arts and crafts glitter next to edible glitter.  Craft glitter is made from tiny flecks of plastic or foil.  You wouldn’t want to eat that type of glitter by mistake.

If you really like to decorate baked goods, add some edible glitter to your baking pantry.  A good time to use it is during the holidays when you want to serve something special to family and friends.  You can also stencil the tops of cakes with it.  I like how the white glitter makes a white frosted treat look like a winter wonderland of snow!

Happy decorating,

Pam 

Pure Almond Extract

There are just some aromas that need to be made into perfume!  Almond extract is one of them.  I’m not far off when I say that, because almond extract is used for some skin and hair products because of its ability to seal in moisture and strengthen hair and skin.

But I’m here to talk about almond extract in baking.  Its’ popularity is second only to vanilla extract.  It is made by pressing the essential oil from bitter almond seeds, then combining it with ethyl alcohol.  As you all know, pure almond extract is much stronger than vanilla extract.  Only half as much is needed compared to vanilla is most recipes.  If you are allergic to nuts and need to substitute almond extract, you can use pure vanilla extract in its place.  Remember to add more vanilla to compensate for the loss of almond flavor.  You can also substitute small amounts of alcohol in recipes with almond extract.  Make sure you use less extract than alcohol or it could become too strong for your taste buds.

I have found that almond extract goes very well with lots of other flavors like vanilla, cherry, orange, caramel and chocolate.  It also enhances recipes that contain berries.  A lot of times, I will use part vanilla and part almond extract in my recipes just to give it extra flavor.

When purchasing pure almond extract, it is recommended that you buy it in small quantities if you are not using it often.  As it ages, the alcohol will begin to evaporate and could change the flavor and strength.  Always keep the lid on tight after using to keep it from evaporating as well. 

If you can afford to you should always buy pure almond extract, rather than natural or artificial.  Pure has the most flavor and produces the best results in your baked goods.  Imitation extract uses chemicals to replicate the flavor, which in turn, weakens it.  They do make organic almond extract as well, but some companies have difficulty finding all of the ingredients in organic form.  They will add a small fraction of natural ingredients to compensate for the loss of organic.  Enough is used to still be able to call the product organic.  The only time I bought organic almond extract I was extremely disappointed.  I found it very watered down, with hardly any almond flavor at all.  All brands may not be that bad, so if you want organic you should do the taste test for yourself.

Scandinavian countries use almond extract to flavor most of their delicious baked goods.  They treat it like other countries would treat chocolate! These countries are also known for using many different pungent spices in baking as well.  They love their flavors, but so do we, right?

I hope you will try adding almond extract to some of your favorite recipes.  You will notice how it brings out the flavors of other ingredients and makes everything taste just a little bit better!

Happy Baking,

Pam

A "Honey" of a Baked Good

You have probably heard it described as “liquid gold.”  Honey is a gift from nature in more ways than one.  It was created because bees had the good sense to collect the sweet nectar from flowers and use their saliva to break it down into fructose and glucose.  The flavor of honey is determined by the type of flower the bee has worked on.  You can buy mild or delicate flavors like orange blossom, or strong and more distinct flavors like buckwheat.  Always remember that the darker the honey looks, the stronger its flavor is going to be.

Honey adds moisture, flavor, sweetness and color to baked goods.  It also helps to keep baked goods fresher longer.  Ever wonder why a baked good made with honey stays so soft?  It’s because the honey will draw in moisture from the air and help to retain it in the baked good, thus keeping it nice and soft.

Honey is sweeter than sugar because of its high fructose content.  When substituting honey for sugar in a recipe use equal amounts up to one cup.  But if the recipe calls for more than one cup of sugar, measure out only 2/3 cup to ¾ cup of honey per cup.  Also, you will have to reduce the liquid in your recipe by ¼ cup for every cup of honey you use.

When baking with honey, if the recipe does not already have baking soda in it, you should add at least ¼ teaspoon to help it rise better.  Honey is heavy, weighing in at 12oz. for one cup.  Water only weighs 8oz. per cup.  You should also consider the oven temperature when baking with honey.  A recipe that has been changed to include honey should be baked at 25 degrees lower.  The high sugar content can cause the baked goods to burn, or get too brown.  In cookie recipes that have little or no liquid (just eggs), you should add 2 more Tablespoons of flour for every one cup of honey used.

You might notice that a recipe using all honey didn’t quite rise enough.  Most recipes will ask you to cream the butter and sugar together, which help to hold air in the batter.  For better results, you should try using half honey, and half sugar.

Here are a couple of good tips on honey.  Measure your honey in an oiled measuring cup so it will flow out easily and not stick to the sides of the cup.  You can also oil your measuring spoons.  Honey will last a very long time, but as it ages it can become crystallized.  This does not affect the flavor of the honey, but it does make it hard to get it out of the container.  To re-liquefy it, you can place the container in a bowl of very hot water.  Keep stirring it until it liquefies enough to measure it out.  If the container is microwave-safe, you can microwave the honey with the lid off on high at 15 second intervals.  Stir after each setting until it liquefies.  Aging honey will also darken in color and become stronger in flavor.  Keep this in mind if you only want a subtle hint of honey flavor.

Lastly, I would be remiss if I didn’t mention some of the health benefits you get from honey.  Honey has cancer-fighting properties, helps with athletes foot, arthritis and helps to soothe sore throats.   It has been said that eating honey makes your blood sugar rise slower than if you are eating sugar, thus giving you less of a roller coaster ride of ups and downs.  This is only true for raw honey.  Honey bought from the grocery store that is not raw has been heated extensively during processing.  Heating removes many of the nutrients and leaves only the sugar.  Raw honey should not be consumed by small babies or children under two years old.  It contains bacteria in it that can be fatal to them.  Their bodies’ immune system cannot fight off the bacteria at such a young age.  Raw honey is perfectly safe for older kids and adults. 

Enjoy experimenting with the many different flavors of honey on the market.  Don’t forget to try honey butter or dry honey crystals in your recipes.  Honey crystals look like a finer form of dry couscous and can be easily added to a cup of hot tea, smoothies, or sprinkled on yogurt.  

Next time you see a bee buzzing around your garden, give him a big “thank you” salute for all of his hard work!

Happy buzzing….I mean baking!

Pam

What Eggs Contribute to Baking

You wouldn’t think that the egg had much to offer your baked goods other than leavening, but its properties stretch much further.  Eggs are a structural ingredient that provide not only stability, but also moisture, richness, color and tenderness.  They are the “glue” that holds everything together.  They even help baked goods stay fresh a little longer.

When baking, always use the freshest eggs possible.  Eggs will keep up to 5 weeks, but the older they get, the less effective they will be.  If the label is marked “fancy fresh” it means that the eggs are less than 10 days old.   You can save the older eggs for hard boiling.   An aged shell will peel away much easier than a fresh one.  To check your eggs for freshness, place an egg in a small bowl of lightly salted water.  If the egg sinks to the bottom it is fresh.  If the egg floats on top, it means the egg has probably spoiled and shouldn’t be used.  Never use an egg that has a bad odor after you have cracked it open.

Most recipes will always specify the size of egg to use.  If it does not, the rule of thumb is to use “large” eggs for baking.  Recipes don’t always tell you to have your eggs at room temperature either, but doing so will help them blend in better.

Have you ever noticed that when you blend eggs with another liquid such as oil it emulsifies or turns the liquid into a semi-solid state?  The egg yolk helps the fat to stay dispersed to promote thickening and binding.   Emulsifying also provides a soft, tender crumb.   Because the yolks are rich in lecithin, they help to reduce the loss of moisture in a baked good.  The egg also adds color, giving the crust its nice, golden brown appearance.

The reason we beat eggs is to incorporate air into the batter which helps the baked good to rise.  Sometimes the recipe will call for beaten egg whites.  Recipes like angel food cake and meringue are a couple of examples.  To get the maximum volume, always use room temperature egg whites and be sure your work bowl and beaters are grease-free.  If you find that you have over-beaten your whites,  (they have lost their elasticity and have become dry), it is possible to save them.  Add one more egg white and continue to beat until it turns smooth and glossy.  Depending on the recipe, you will then have to remove approximately ¼ cup of the mixture to stay with the recipe.  If you ever find yourself with leftover egg whites, they can be stored in the refrigerator for about a week, or frozen for one month.  Frozen whites, once thawed, will appear more watery, and should be used in recipes that contain other leaveners.

Finally, is there a difference between using white eggs and brown eggs in baking?  Some people think they are different from each other, but in fact, they are the same when it comes to flavor, nutrition, and grading.  Do brown eggs come from a brown chicken?  Not at all.  Hens with white feathers and white earlobes, produce white eggs.  Hens with red feathers and red earlobes, produce brown eggs.  One popular breed that lays brown eggs is called “Rhode Island Reds.”  Because these hens eat more than white hens, it cost more to produce the eggs.  This is the reason brown eggs cost more to buy at the store.

Now you know the importance of eggs in baking.  They really are incredible and edible!

Happy baking,

Pam  

Vietnamese Cinnamon

The use of cinnamon dates back over 4000 years ago.  It’s a safe bet to say that nearly every spice cabinet out there contains a bottle or two of it.  But does your cinnamon measure up to its full potential?

I recently started buying my spices at the local Penzey’s spice store.  What I like about going into their store, is that nearly every spice they sell is available for smelling before purchasing.  I decided that I wanted to buy some really good cinnamon, so I started opening up the samples to see which one had the most aroma.  The one I found to really impress was their Vietnamese Extra Fancy Cinnamon.

There were around three different kinds of cinnamon for me to choose from.  The first one was the Chinese Cassia Cinnamon.  I found this cinnamon it to be less pungent than the Vietnamese.  I would only use this cinnamon if you want a subtle taste of cinnamon in your recipe, with no lingering after effects. 

Another kind of cinnamon was the Indonesian Cassia.  This cinnamon is basically a higher quality version of the cinnamon you buy in the grocery store.  The taste is classic, and imparts sweetness.  I was satisfied with this cinnamon, but then I opened up the Vietnamese bottle……

Wow!  It was sharp, pungent, spicy, bold and had a very intense aroma.  I had to have this one.  If you want the cinnamon flavor to stand out in your cinnamon rolls or snickerdoodle cookies, then this is the cinnamon for you.  Vietnamese cinnamon is so flavorful that it is suggested on the bottle to only use 2/3 of what the recipe calls for.  But don’t let that scare you.  I have never cut back on it, and have been perfectly happy with the results.

Some interesting facts about cinnamon are:

          It is a spice obtained from the inner bark of the “Cinnamomum” evergreen, a species belonging to the Laurel family.  The bark is where you will find the volatile oils.

 

          Some cinnamon trees are nurtured for 20 years prior to harvesting.

         When the Vietnam War erupted, production of their cinnamon was put on hold.  The spice was unavailable for nearly 20 years.  Exporting started up again in the beginning of the 21^st century.  

     When it comes right down to it, it is a matter of taste and smell.  Don't settle for anything less than a good quality of cinnamon.  Go out and do the "smell test" and you will soon discover the difference. 

Live to bake with cinnamon!

Pam 

Essential Oils for Flavoring Baked Goods

I am convinced that one of the reasons my baked goods and desserts taste good is because I use highly concentrated essential oils and flavorings to boost the flavor.  The brand I use is LorAnn and can be found at most craft stores in the candy making section.

LorAnn has been around since 1962 and is widely known for making candy and flavoring oils. Their products are over 3 times stronger than grocery store extracts, which can sometimes be far more diluted.  When a recipe calls for 1 teaspoon of extract, you can substitute 1/4 - 1/2 teaspoon of LorAnn flavoring.  For me, it's a matter of taste.  There are times when I only use a few drops of the oil.  It will depend on the volume of your recipe.  Keep tasting and adjust accordingly.

I have seen over 25 different flavors to choose from.  Some of my favorites are Pina Colada, Banana Creme, Cinnamon, Peppermint, and Butter Rum.  If you are making banana bread, add a few drops of the Banana Creme oil to the batter.  It helps to bring out the banana flavor even more.

Give these oils a try and you will notice the difference.  Just remember to use them sparingly and you will have good results.

Pam

Baking with Walnuts

Ahhh...the wonderous walnut!  People have been baking with them for ages.  They are one of the leading nut crops in the United States.  The most familiar is the English walnut,  the one we see the most in the grocery stores.  The more elusive Black walnut is harder to find and has a stronger flavor than its English cousin.

Walnuts are widely available throughout the United States.  They can be added to almost any baked good to provide good flavor and crunch.  One way to get the most flavor from walnuts, is to toast them before adding to your favorite recipes.  This can be done in several different ways.  You can toast them in the oven, on top of the stove, or even microwave them.  The quickest way for me is to put some walnuts in a non-stick frying pan on top of the stove and set the heat to medium.  You don't need to add oil to the pan, because the walnuts will release their own essential oils as they heat up.  Stir frequently, so they don't start to burn.  The toasting process can happen quickly once the pan gets hot enough, so you should never walk away or forget what you are doing.  When you can  start to smell the walnuts toasting, they are close to being done. 

To toast them in the oven, set the temperature to 350 degrees.  Spread the walnuts out on an ungreased baking sheet and bake for approximately 8-10 minutes.  Stir them half-way through for even browning.  Again, you must watch them carefully so they don't start to burn.  Always let the walnuts cool after toasting before adding them to your recipe.   To toast the nuts in the microwave, spread them out on a microwave-safe plate.  Microwave on high for one minute and stir well.  Continue to microwave at 30-45 second intervals until lightly toasted and fragrant.

Not only are walnuts very tasty, they are very healthy!  Walnuts contain vitamins, B, C & E.  They are also high in Omega-3 fatty acids which help to keep your bones healthy.  Omega-3 increases calcium absorption.  If you eat only 1/4 cup of walnuts a day, you will get 95% of the daily recommended intake of Omega-3.  The oils in walnuts are mostly polyunsaturated, which are considered the "good" oils to include in your diet.

Finally, when storing walnuts you should keep them either in the refrigerator or the freezer.  As walnuts age, the essential walnut oil can turn rancid and give an "off" taste.  Walnuts can be refrigerated for 6 months, or stored in the freezer for up to a year.

Enjoy baking with walnuts,
Pam

Baking with Buttermilk

I have to start off by saying that I absolutely worship buttermilk.  It is my favorite ingredient for baking.  Buttermilk gives tang and tenderness to your baked goods.  It also promotes browning and improves texture.

Despite its name, buttermilk does not contain butter.  It comes from the liquid that is left after churning butter from cream.  Buttermilk has little fat, but because of its high acidity, it helps to tenderize baked goods. 

Typically, you will see baking soda included in a recipe that contains buttermilk.  This is because the acid in buttermilk reacts with the baking soda to create gas bubbles, thus helping the baked goods to rise.

If a recipe calls for buttermilk and you don't have any on hand, there are some ways to substitute ingredients for it.  Place 1 T. of white vinegar in 1 cup of low fat milk.  Stir and let sit for 5-10 minutes until it starts to slightly thicken.  You can also combine 2/3 cup of plain low fat yogurt with 1/2 cup of low fat milk.  In my opinion, the best choice is still to use the real thing. 

Buttermilk's uses go beyond biscuits and pancakes.  I have successfully substituted it in many of my recipes, including cakes, muffins and cookies.  You may have to adjust the baking soda when doing this.  Buttermilk makes an effective marinade for meats and poultry.  It also helps to tame the flavor of wild game.

Don't be afraid to experiment with buttermilk.  You will soon see the difference it makes in all of your recipes.

Happy baking,

Pam



Baking with Shortening

Why does a cookie baked with shortening seem to look taller and thicker than one that is baked with butter alone?  The answer is because butter contains more moisture or water than shortening does.  That is one of the reasons why a cookie baked with butter alone will spread out more. 

I prefer a soft and chewy cookie most of the time, so I will use part butter and part shortening.  To make up for the loss of some of the butter flavor, I use butter flavored shortening.  You can measure it out yourself from the can, or find it in the form of baking sticks with exact measurements for your convenience. 

Shortening has less saturated fat than butter because it is made from vegetable oil.  If a cookie recipe calls for butter you can add the same amount of shortening, plus a small amount of water.  At crisco.com, I found the following guide to adding water with shortening:

                   For 1/4 cup of shortening, add 1 1/2 tsp. of water

                   For 1/3 cup of shortening, add 2 tsp. of water

                   For 1/2 cup of shortening, add 3 tsp. of water

                   For 2/3 cup of shortening, add 4 tsp. of water

                   For 3/4 cup of shortening, add 1 T. + 1 1/2 tsp. of water

                   For 1 cup of shortening, add 2 T. of water

Try using butter flavored shortening for your pie crusts instead of regular shortening.  It will add a buttery, rich flavor that you will love.  I have even made home-made flour tortillas with butter flavored shortening. 

Finally, having a well-stocked pantry for baking will make it easier to get inspired to create your own recipes. Whether you like shortening or butter, both of these ingredients are essential in baking.

Happy baking,

Pam