Saturday, March 7, 2009

True Delights - A Fancy Granola Bar?

I never thought I'd see a granola bar that was trying to appeal to the ritzy crowd. A granola bar "puttin' on airs" if you will.

Until Quaker decided to come out with their True Delights chewy granola bars. Foodbuzz, awesome people that they are, sent me a sampling to try out before they hit the shelves. Of course, that was a while ago, and now I'm sure you're seeing them on the shelves of every major grocery store. I went to the store this morning to get some brown rice and bananas (put 'em together with some almond milk, yum) and was asked by two different sample ladies if I wanted to try them.

I figured it was about time I posted my review.

And no, I'm not getting paid for this.

Other than six free granola bars.

It typically takes a lot more than six granola bars to get me at say something I don't think.

It takes at least eight.

I do these reviews not for personal gain, but because I assume there are more people out there like me that wouldn't mind hearing a realistic opinion of a mass marketed product - not the marketing blurb the multi-billion dollar conglomerate pays thousands to have thought up by a room of marketing chimps. No offense, Quaker. But how does your product really rate?

I always like to see products as they truly are, without the benefit of some food stylist primping and fluffing each grain or basting with oil to appear moist - I want to know what it looks like when I take it out of the package. That's why I included photos of something as mundane as a granola bar. The fun part is comparing them to the manufacturer's photos.

These weren't so bad, to be completely honest. Definitely not a disappointment like this.

Toasted Coconut Banana Macadamia Nut



I actually didn't get the opportunity to try this one. Mr. TA scarfed them both down before I had the chance to get a taste. When I asked him what he thought of it today he replied,

"It tasted like banana…and macadamia…nut. It was pretty good."

Considering not much gets the "It was pretty good" stamp of approval, I'm going to say it was better than your average granola bar.



And in comparison, the manufacturer's photo



Honey Roasted Cashew Mixed Berry



I actually really liked this one. It was a little salty, the fruit is a little too sweet, but you can make out the flavor of the berries. The saltiness really helps counter the sweetness, something not many granola bars take into consideration.

Mr. TA said, "Eww. Tastes like syrup."



I'd actually consider buying a box of these for a post-gym snack. They do only have 140 calories after all. That goes a long way in my book.

And in comparison, the manufacturer's photo:



Dark Chocolate Raspberry Almond



This one was alright - and just alright. I'm not a huge fan of chocolate but I really think it could use some more chocolate. The raspberries don’t taste like raspberries – just dried fruit of some indiscriminate flavor. All around this one was not my favorite.

Mr. TA said, "It tastes like a chocolate granola bar – but like with some berries and s*** in it."

How eloquent, that husband of mine.



And in comparison, the manufacturer's photo:




Verdict?

Pretty good all around. Mr. TA really like the Toasted Coconut Banana Macadamia Nut, even if it does take three minutes to say the name of it. I enjoyed the Honey Roasted Cashew Mixed Berry - at least I probably wouldn't kick it out of bed for eating crackers.

As far as the photos go, obviously a professional photographer is going to kick the respective butts of my puny little wannabe amateur photos. And in all fairness they don't look too far off, you know, beyond the expensive camera, professional lighting, and all around way-better-than-me-at-this-ness. I wouldn't be appalled unwrapping these babies after bringing them home from the grocery store, and that's really all that matters in my book.

Thanks for the chance to try the new stuff Foodbuzz and Quaker.

Wednesday, March 4, 2009

Almond Pancakes with Honey Cream and Raspberries


It's been an interesting week. Assignments I think will be a breeze take all damn day, trips to the grocery store are punctuated by driving half-way there and realizing I forgot my wallet - oh, and my computer died a horrible and painful death.

At least I'm assuming it was horrible and painful, empirically I don't know, but it sure looked like it. There I was minding my own business, playing some super-fun video games in a rare moment of free time and ker-ploop - there goes my computer. Pretty blocks of color and flashing oddness of screens occurred.

I hope it gets fixed.

I like my computer.

Because until it's fixed or we get a new one I'm stuck using our old crazy laptop from like, forEVAR ago. You know, when dinosaurs roamed the earth and all that. (Or the early 2000s....something like that.)

This laptop has all sorts of quirks - even aside from the gigantic skull and crossbones emblazoned across the top (which I found out while Mr. TA was away in the sandbox attracts lots of men in coffee shops, apparently it makes you look like some hawt haxx0r chick). It does fun things like attach random l's each time you type a k. I say random because sometimes it's one, sometimes none, sometimes five. Which wouldn't be too annoying, except that a majority of my passwords have a 'k' in them.

Oh yeah. And you know how they block it out with a series of dots when you're entering your password? It makes logging into everything a real pain in the ass.

Wanna see how it works?

"The kllitten lickled the kitchen floor while attackllling a klite string."

Fun, huh?

Enough of my technological woe. On to the food!

Tonight I made some pancakes (pancakles, to be exact), except because I can't stand traditional pancakes (too soggy and boring) I used almond meal instead.

Was it delicious?

You bet yer ass it was.

(Except don't really bet your ass, you never know who might win it. And that could make for awkward bathroom time later in life...you know what I mean?)

The pancakes are nearly entirely comprised of almond meal, with just a half cup of whole wheat flour to bind them together. Topped with honey sweetened whipped cream, fresh raspberries, and a sprinkling of fresh mint they were a touch of spring in a very dreary week of rain and gray skies.

Mr. TA added some pure maple syrup to his, but that's just because he wants to make friends with Diabetes.

You do what you want.



Almond Pancakes with Honey Cream and Raspberries

Makes 7 medium sized pancakes.

1 2/3 cup almond meal/flour (I used Bob's Red Mill.)
1/2 cup whole wheat flour
1 teaspoon baking powder
1 1/8 cup milk (I used skim.)
1 egg
2 tablespoons sugar
2 tablespoons melted unsalted butter.
pinch salt

1/2 cup heavy cream
1 tablespoon honey

fresh raspberries
fresh mint, chopped fine

In a large pitcher combine first 8 ingredients, use an immersion blender to mix. Let sit for 5 minutes to thicken a bit. Meanwhile, heat a skillet over medium heat and whip honey and whipped cream together until stiff peaks form. Refrigerate until needed. Using butter or oil to grease the skillet cook pancakes one at a time over medium-low heat until batter is gone - keeping finished cakes in the oven on warm. Top pancakes with a generous dollop of honey cream, fresh raspberries, and a sprinkle of chopped mint.

Saturday, February 28, 2009

Daring Flourless Chocolate Cake


Do you know what time it is?

I think so, but how are we going to make pencils that taste like bacon? Or maybe we should make bacon that tastes like pencils? (Narf.)

(Ten points to anyone who understands that.)

It's Daring Bakers time!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The flourless chocolate Valentino was mandatory, the ice cream encouraged but not required. Thank goodness, because I just did not have enough time this month to make ice cream. I don't have an ice cream machine and between spending nearly the first half of the month in Florida and the last half of the month with my nose buried in text books, I just didn't have the time.

Which is unfortunate, because I really wanted to try it out.

I'm sure I'll get there eventually.



I've always been intrigued by the mechanics of flourless cakes - it just doesn't seem right that delicate, wispy egg whites should be able to support such a heavy ingredient like chocolate. But they do, and they do so quite nicely. It creates a cake that veritably melts on the tongue. One of the best aspects of making a cake like this is the amount to which the chocolate is showcased. It's not masked or disguised with other flavors - the cake will taste exactly like the chocolate used.

This is all great and lovely if you are a huge dark chocolate fan, but I'm not. I was unsure of how to proceed until I had a great epiphany - mint chocolate! I love dark chocolate and mint together. And oh boy was it delicious.



It was like eating a slice of those Andes mints. Pure heaven.

If you've ever entertained the idea of making a flourless chocolate cake but haven't because it sounded too difficult or intimidating - try this recipe. I'm the worst whipped egg white folder in the universe and it worked perfectly for me. It's probably one of the easiest things I've ever made.

A big thanks to Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef for such a fun and novel challenge. Of course a big thanks to our lovely founders, Lis and Ivonne.

Please be sure to check out all the other Daring Bakers to see their amazing creations this month too.



Chocolate Valentino

Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.

Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.