All Sugared Up

Daily Candy Serves Up Sweet Tip- There is always room for Jellio

2010-03-04T09:16:00.004-05:00

Here is a shout out to the Daily Candy which makes my mornings bearable. Today's email blast had one of the coolest things I've ever seen.

Jellio... is a furniture and design company that specializes in making wares that are reminiscent of childhood fun. The email blast featured a nod to their faux-gummy bear chandeliers, but I am truly mesmerized by their cupcake furniture.

I've already decided that my living room would be complete if it had at least one of these pieces.
$750 is pennies for delighting in an end table shaped like the shiny foil wrapper of this bakeshop treat
http://www.jellio.com/store/cupcaketable.html

And, wouldn't watching the Food Network be that much better if I was perched upon a cupcake seat?
The rubber icing comes in a variety of flavors (chocolate, strawberry, blueberry and lemon) to match every decor.

I do believe that I have a birthday coming up...just saying

Salvation in Reading, MA

2010-02-27T09:34:00.006-05:00

At times it feels like there is nothing near my office. When we moved from our downtown Boston office, I not only lost the quick walk to work ...but also my ability to just duck out for some treats.

I'm elated to report that I've found a hidden jewel in Reading! Meet the Chocolate Truffle. A google search lead me to this lovely chocolate shop when a coworker asked if I knew of any spots she could find cookies. I found instead chocolate high heel shoes!

On my way home from work on Friday, I stopped in to see the shoes in person and was treated to a sample of a mint pyramid. The shop woman's favorite. A triangle of dark chocolate tipped with white chocolate is filled with a thick mint center and caped with crushed candy cane.

Floating in a mint and chocolate daze I was dizzied further by the hand rolled chocolate truffles in amazing traditional flavors (caramel, mint and apricot) and unique spins (Sam Adams, chili and bacon). The store manufactures all of its products at a factory in Swampscott.

And then as is usually the case I found the shoes... Large enough to be filled with truffles, the chocolate-molded pump is flirty with polka dots in seasonal flavors. Men aren't left out and the shoe section includes a Wing tip dress shoe.

Shoes aren't the only unique chocolate pieces at the Chocolate truffle the shop serves up chicken wings and pizza. Milk chocolate wings are filled with peanut butter and served with marshmallow dipping sauce. The wings are a perfect appetizer to the shop's pizzas. Instead of pepperoni or cheese, pretzels, M&Ms and white chocolate drizzle flavors the extra large slices.

The chocolate truffle is not just a shop with quirky gifts, but its signature piece, the chocolate brioche is elegant and makes a perfect bowl for more pieces of chocolate. The brioche wrapped in cellophane is so beautiful, that the shop has been highlighted in the "The Chocolate Guide", a collection of local chocolatiers and boutiques.

New DOVE Spring Catalog

2010-02-23T09:34:00.009-05:00

The Punxsutawney Phil may have cursed up with more six weeks of winter, but the spring/summer catalog for Dove Chocolate Discoveries has been released. Check out what's new for spring below. Contact me if you are interested in ordering or hosting a party.

Chocolate Covered Espresso Beans (1 bag Dark, 1 bag Marbleized Milk & White

Chardonnay Wine Brittle with Caramelized Cocoa Nibs

Peanut Butter Chocolate Smoothie Mix

Milk Chocolate Peanut Butter Baking Bits

Chardonnay Caramel Sauce

Chocolate Baking Mix

Hugs and kisses

2010-02-23T09:01:00.006-05:00

Valentine's day is behind us now. I'm not so much pro-Valentine's day as I am pro-50% off candy the day after Valentine's day.

It is not too late to scour the shelves at Target (insert French accent) or Walgreens. I found some wonderful bargains on hershey kisses and stumbled happily onto raspberry hugs.

In an ode to V-day, the hugs are wrapped in flirty pink and white striped foil and tied off with the iconic ribbon. A layer of white chocolate hugs the candy's milk chocolate core and is striped with raspberry flavor. The smell of raspberry is as delightful as the fruity flavor that melts with the white chocolate. The raspberry is a little artificial, but what do you expect?
These are also a little sweeter than the usual hugs, but Valentine's day is all about bathing your teeth in sugar isn't it?

San Diego Sweets

2010-02-11T20:04:00.010-05:00

While on a recent trip to San Diego, CA I made a pit stop at the city's Seaport Village on West Harbor Drive. Their motto "Everything under the sun" means that you will find little tourist and kitsch shops to find souvenirs and tchotchke for all of your friends.

After taking in the view from the boardwalk, I ducked into the Crazy Shirts hut to find a gift for the BF. For more than 45 years, the Crazy Shirts brand has been selling not only funny T-shirts, but shirts dyed with unusual coloring. How about a beer-dyed shirt, or a chili pepper long-sleeve? More importantly… I found a series of shirts colored with CHOCOLATE!

As the shirt itself boasts, this shirt is perfect for the chocoholics out their…of course I bought myself one. While the shirt does not smell like a chocolate bar, it does have a lovely milk chocolate tone and is screen printed with sweets spelling out my own letter A "Chocoholic". I’m wondering if it is inappropriate to wear this at the gym.

With a beer shirt for the boy and a chocolate shirt for myself, I window-shopped the bath, hot sauce and pet shops until finding the Seaport Fudge Factory.

Instead of slabs of fudge, the Fudge Factory serves up logs of fudge in familiar flavors like rocky road. In addition to fudge, the factory’s glass cases showcased giant rice crispy treats, monster chocolate covered apples and at the top of my favorite candy list…chocolate covered cherries. It does not matter which brand, just give me a maraschino cherry enrobed in chocolate and we are BFFS.

At the fudge factory, you not only get a chocolate covered cherry…but you get the cherry bomb! A maraschino cherry is suffocated by a quarter of an inch of fudge and then dipped into a shell of chocolate. The combination of fudge and chocolate produces and egg shape and leave just the tip of the stem to hint at the inside core.

These bombs were so thick that it took me a couple of passes to finish and left chocolate and cherry syrup all over my fingers. Perhaps this was a dirty bomb?

....and we're back

2010-02-08T20:21:00.003-05:00

My apologies for the posting hiatus... there have been lots of things going on.
The holidays quickly swept me off my feet and off to Ohio I went. The New England Winter has led me to hibernate a bit. And as quickly as I became I tour guide, I decided that the company wasn't operating in a way that I had hoped and I've left.

Don't fret my little cupcakes...in substitution for the walking chocolate supply, I recently attended a "chocolate party" and found a new venture for my sweet tooth thanks to a little hospitality from Mary Anne.

While G-calendar stalking C, I noticed she was unavailable for a movie because she had already booked a chocolate party in her calendar. I immediately called her and invited myself to her mom's for the night.

Operating similarly to a Tastefully Simple or Tupperware party, the Dove Chocolate Discoveries "chocolatier" unpacked her boxes and dazzled us with description of her catalogue. Jen "the chocolate lady" spread her chocolate sauces and chocolate covered fruits and nuts across the table and encouraged us to dip and dig in.

With chocolate in my belly I began to think that I could be "the chocolate lady" too!
And so it has begun. I am now an official Dove Chocolate Discoveries Chocolatier.
http://www.dove-chocolate-discoveries.com/sites/evankuhlman

If you are local and interested in hosting a party let me know and I can bring my own box of chocolate-covered treats.

Pie in the Sky

2009-11-18T10:26:00.002-05:00

More than 150 of Boston's best chefs, restaurants, caterers and hotels have donate their time and resources to bake the finest Thanksgiving pies as part of the Pie in the Sky bake sale.

Proceeds from the sale of the delicious pies (apple, pecan, pumpkin, sweet potato or diabetic apple) go directly to those in need. Community Servings is dedicated to providing free home-delivered meals throughout Eastern Massachusetts to people homebound with HIV/AIDS and other acute life-threatening illnesses, who are unable to shop or cook for themselves.

Each pie is $25-the cost of a week’s worth of meals for a client. You can pick up your pie on Wednesday Nov. 25 at any of the locations listed online so that it is convenient to you.

To purchase a pie or make a donation visit: https://www.servings.org/events/buyflow/cart.cfm?event=47&ec_id=86&landing&pID=1015

Chocolate-Covered Job Training

2009-11-16T12:21:00.003-05:00

When I was hired to be a waitress at Steak ’n Shake I was required to go through a series of “training” exercises… watch a video on health regulations and then take a quiz; read a book about customer service and then take a quiz. This routine is pretty standard.

However for my new job, the training has been quite different. At 10 a.m. I reported to the Elephant and Castle and settled in at a large round table. After a brief chat with the other people at my table, out popped Valerie. Valerie: Marketer by day…my chocolate hero by night.

Training for the day would include hearing from Valerie a history of how chocolate is made; learning how to temper my own chocolate and then…rolling my own truffles.

Remember Lucille Ball in the chocolate factory?

While I didn’t have a hat, my apron was covered with raspberry ganache, splashed with melted chocolate and traces of cocoa powder can still be found in my hair. While rolling the rich ganache centers into balls and covering in almonds, my inner chocolatier revealed herself… and my first truffle was born.

When the last of the ganache was scrapped out of the bowl, I was left with a pyramid of delicious handmade truffles and a deeper appreciation for how my favorite food is made.

Here is the recipe via Valerie for the BF's favorite truffle... Whiskey

This was just the beginning of my training…
With my truffles wrapped, I hopped into the car and headed towards Aroa in the South End for the beginning stop on my chocolate tour

Fate

2009-11-06T10:16:00.001-05:00

There are few moments in life where all the stars align and shine on you,but last week it happened for me. I should have checked my horoscope for the day, but the gods all shined down on me as I pulled up to the Liberty Hotel to meet with David from the Craig’s list ad.

I know what you are thinking…I should know better than to meet at a hotel with a stranger I found on Craig’s list. Yet David, as explained in the advertisement, was launching a new business based around CHOCOLATE.

My sweet tooth screamed with excitement when I found the advertisement and in the interview with Taste of Chocolate, my blood rushed with a sugar-high without even tasting a piece of anything.

David was looking for a tour-guide for his new Boston-based chocolate tours. As he explained the job, I would be paid to walk from shop to bakery with a following of other chocoholics and taste each vendor’s specialty. This is my dream job!

David and I bonded over our love for cacao and before I knew it I became the new guide for a Taste of Chocolate. I start training this Saturday with a chocolate workshop and a walk through the very path I will be leading others through Boston’s chocolate paradise.

In addition to walking through Boston on my chocolate pilgrimage, I will be writing the company’s blog… I will keep you all posted.

All Hallow's Eve!

2009-11-06T09:49:00.004-05:00

In honor of Halloween the roomies and I hosted a pumpkin carving party and pumpkin themed dinner. We squeezed 15 friends into our fittingly bright orange living room and dined on pumpkin ravioli and of course pumpkin desserts.

The kitchen became a war zone of cinnamon, nutmeg and pumpkin purée until out of the oven came the pumpkin cheesecake with gingerbread crust and a pumpkin cake with cream cheese icing. Two desserts are never enough and especially with that many guests so I whipped (literally) together a pumpkin and gingerbread trifle together.

I’m a big fan of the trifle. You can throw together layers of anything (chocolate, fruit and pudding) and somehow the end result always ends up tasty and awe-inspiring. Martha Stewart would have been proud of my layers of cheesecake, pumpkin pudding and gingerbread cake.

R was sweet enough to bring pumpkin ice cream from Christina’s in Inman square. Rich and creamy, the ice cream paid homage to pumpkin pie and fall in each scoop.

_________________________________________________________________

You will notice that I do not have an entry on Halloween candy. Halloween is my favorite holiday. How could it not be... you are publicly encouraged to dress up and walk from house to house to get bags full of FREE candy!

This year we only had four trick-or-treaters come to our door including one large woman dressed as a baby…diaper and all. This is four more than there were last year.

Last year, out of desperation for little kids to give candy to, I stood on the front porch waving my arms and shouting "We have candy!" trying to get the attention of the kids and families on the other side of the street.

Yes, we live on a busy street, but what kid doesn’t hunt for candy from any place they can get it? Instead I looked like a psycho who injected poison in the candy trying to get little Hansel and Gretel to come to my house.

This year, I decided that with so many young couples in the neighborhood pushing strollers and walking their children on leashes I would be the parent-approved house and hand out animal crackers. The BF is convinced that word got out that we were the lame house and that is why the kids didn’t come. I disagree and he took home a whole bag.

Frankenapples

2009-10-23T11:39:00.004-04:00

Rusty red and golden brown leaves blanket the ground while tree branches kiss the grass heavy with apples…it is picking season.

Apple picking is a tradition for many New England families, though even in Ohio I remember taking a field trip to the apple orchard. I recently convinced the BF to go to Brooksby farm in Peabody, MA for an afternoon of crisp fall weather with the promise of collecting as many apples as Johnny Apple Seed could carry.

We couldn’t have asked for better weather as we were handed an empty bag and ventured off into the miles of apple trees. We strategically headed away from the little kids running through the orchard and pounding fallen fruit into apple sauce.

Any professional apple picker will tell you that hidden at the back corner of the orchard you will always find the best choices. The largest apples are easy to spot high above little kid reach. We found some extreme apples heading down the farm. Easily larger than my hand, the shiny red fruit begged to be picked. The branches sprung back to life after the weight of the world was lifted and our bag was filled.

With no more room to fill our pockets or bag we headed back to the car until the perfume of apple cider donuts distracted us. The farm store bakes up fresh donuts and pies and if you weren’t hungry before picking you will be once you catch a whiff.

Apple cider donuts are hit or miss with me. If they don’t have enough cinnamon they taste just like cake donuts. The folks at Brooksby know a good apple cider donut. Here is a recipe to make your own.

****
While apple picking is a great outdoor activity, you do end up with a lot of apples. Trying to figure out inventive ways to use them before they go bad is a skill. There are archives of apple crisp pie and baked apple recipes to choose from. It is easy to be overwhelmed, however the size of the champion apples that we found lent themselves to only one thing apple dumplings.

The Cheesecake Factory serves giant apple dumplings on their menu and I set to making my own. All it takes is peeling, coring the apple and then rolling them in cinnamon and sugar and stuffing the middle with butter. Once this is finished a pie round tucks the apple into a lovely wrap. To cover our Frankenapples it took a nine-inch pie round ...a piece

Once tucked in, the dough is given a wash with egg whites and a sprinkle of sugar and then popped in the oven. It took two days for the BF to eat just one.

Oompa Lumpas in NH

2009-10-23T10:37:00.009-04:00

"Greetings to you, the lucky finder of this Golden Ticket, from Mr Willy Wonka! I shake you warmly by the hand! Tremendous things are in store for you! Many wonderful surprises await you! For now, I do invite you to come to my factory and be my guest for one whole day - you and all others who are lucky enough to find my Golden Tickets.

I, Willy Wonka, will conduct you around the factory myself showing you everything that there is to see, and afterwards, when it is time to leave, you will be escorted home by a procession of large trucks. These trucks, I can promise you, will be loaded with enough delicious eatables to last you and your entire household for many years. If, at any time thereafter, you should run out of supplies, you have only to come back to the factory and show this Golden Ticket, and I shall be happy to refill your cupboard with whatever you want."

~Willy Wonka

I’ve been volunteering with the group Ovations for the Cure in Natick, MA in support of Ovarian Cancer research. In Sept. the organization held one of their largest fundraisers, the Night of the Monarch Gala.

For months I have been calling and soliciting artists, shops and restaurants for donations to the fashion show & gala’s silent auction. I was overwhelmed by the responses I got and was invited into the underbelly of the Taza chocolate company’s warehouse as well as the Lindt factory in NH to pick up a basket of chocolate to raffle off.

I had been offered the golden ticket... leaping at the chance to be Charlie and taste Willy Wonka's word, I adventured off to pick up the donation at Lindt. I imagined that the building would have been oozing chocolate with bars for bricks and frosting for mortar. The company paddle boat would float me through the river of chocolate to the front door just as Charlie felt going to the Willy Wonka factory.

The hour drive north from Boston only increased my anticipation of what the factory would be. My little yellow car flew up the winding road and past the Timberland factory until the familiar Lindt blue awnings greeted me. No, there were no Oompa Loompas or gumdrop trees or even a chocolate river (really the only way to travel) but the scent of cocoa whispered hello.

Anyone who has ever been even to the regular Lindt stores can tell you that the shopping experience is only sweetened by the free sample at the door. At the Lindt factory store there is not only a greeter with a basket of tempting truffles, but a café with Lindt hot chocolate and pastries.

I giddily placed my request for the raspberry truffle iced hot chocolate. The barista selected bits of real truffles and poured in steamed milk on top of ice cubes. The first sip can only be described as swimming inside the rich center of their raspberry chocolate treat. This was not just a cup of chocolate milk with raspberry syrup, but the reinvention of my favorite chocolate piece.

While the cashier went to the back to get the extra large basket of donated chocolate, I floated around the store. My nose leading me to pieces of chocolate I had never even seen before including the cherry & chili dark chocolate bars. Better yet, these bars were hiding in the sale section.

My godmother once told me that broken cookies have fewer calories, and I believe that this idea carries onto broken chocolate bars and the bags of chocolate sea shells and bunnies that never made it to the big show. Not only are their less calories in these pieces, but they are even cheaper. It is obviously more economical to buy the 10lb bag then only buy one piece!

After loading my car with the giant basket of chocolates for the event and chugging the chocolate drink, I can declare my afternoon as Charlie a success.

Out of Africa

2009-09-04T09:02:00.002-04:00

Since the launch of the Vanilla Rooibos tea latte at Starbucks, I have been a faithful follower. It was good to change things up a little bit and not order a Chai. However, dear Starbucks…you have been serving me the B-list version of the best a tea could bring.

I’d like to issue a public thank you to the baristas at Flour Bakery and at Bloc 11 for awakening my morning with a proper red tea latte.

Instead of simply steeping a tea bag in steaming water or milk, my new best friends at the coffee shops press concentrated Rooibos into an espresso press and proceed to make a latte as they would any other. The result is a beautiful rust red drink with a thick foamy top.

The sweet nutty tea brings me back to South Africa, where the honey red bush is from. My experience in the country was an amazing one and I’ve vowed to go back. For now, this simple morning treat is enough to invoke my memories of Table Mountain, Kaelisha and the women of South Africa.

Zebra print and pre-fixe fun

2009-08-24T17:00:00.003-04:00

In support of this Summer’s Restaurant Week R and I made reservations for a three-course pre-fixe adventure at Upstairs on the Square in Harvard square.

The food was as inventive as the restaurant’s décor. If Paris Hilton and Cindy Lauper had a love child on a zebra rug this is where they would have done it. Gilded mirrors, animal printed carpet, colorful chandeliers and purple floors compliment the zaniness of the restaurant’s Monday club bar, where we ate.

I was excited nibble on tasty rosa bianca eggplant cannelloni with fiore di nonno mozzarella and sungold cherry tomatoes for my main course. R was daring enough to try quail for the first time.

Despite barely making it through the first and second courses with any room left in our bellies, the desert course was not to be missed. And, so it was that R ordered the Spiced churros with Mexican chocolate dipping sauce and I ordered the crema catalana with orange, cinnamon and honey pirouettes.

The churros, lightly covered in cinnamon and sugar were crisp and light on the outside while still being fluffy on the inside. R and I excitedly dipped the little Latina finger doughnuts into a dark pool of bittersweet chocolate.

Crema catalana is the Spanish version of crème brulée. With a tap of my spoon, the sugar crust cracked and the smooth cinnamon and citrus kissed crème said hello. Complimenting the creamy vanilla flavor of the “pudding”, the chef served two small cookies perfect for dunking and adding a touch of salt and crunchiness.

Not only was this a lovely evening out with a girlfriend, but Restaurant Week supported Community Servings. A charity that I love dearly and will be hitting you all up to buy pies from this Thanksgiving.

Ta-da Taza!

2009-08-21T22:16:00.004-04:00

Courtesy of Taza Chocolate

Taza is the only chocolatier in the states to produce 100% stone-ground organic chocolate and then presses it in a cute little circle to make their Chocolate Mexicano disk.

The shape is what first attracted me to the chocolate on the shelf, but the taste and texture have made me a fan forever.

In a pure magically simple process the chocolatiers at Taza grind their beans with Oaxacan stone mills the way your chocolate-loving Abuella used to…that is if I had one. Mine just ate the stuff.

The grinding is what sets the chocolate apart from the endless rows of bars at the drug store. The millstone process leaves the sugar and cacao in the chocolate creating a sandy and surprising texture. The disks are segmented to easily beak apart. The tiny triangles are extra tasty when melted into milk to create hot chocolate.

The Mexicano comes in salted almond, vanilla bean, cinnamon, yerba mate, cacao puro and guajillo chili. Keeping with a true Mexican-chocolate palette, I love the chili flavor the most.
I’ve been stocking up on the disks during my morning coffee run at Bloc 11, but you can order them online.

I am dying to tour the factory. When they do open their doors at another event look out for a giggling recap. I’m very proud to support the small chocolate maker in my little hood.

P.s. not only does the chocolate taste good, it is fair trade!

Cookie in cup...with a morning shot

2009-08-20T10:38:00.002-04:00

Vanilla, chocolate and a kick of caffeine is exactly what the Black and White latte at Bloc 11 in Union Square delivers. Reminiscent of the famous cookie, this latte has been kick-starting my mornings lately.

Hidden away in the construction zone of Union Square, Bloc 11 serves not just yummy coffee, but a laundry list of vegan and vegetarian-friendly (yea!) sandwiches, soups and salads (yea!). But let’s not deviate from the real important stuff like the sugar content.

Bloc’s baristas bustle about steaming, squeezing and pressing out beautiful drinks. Each drink I’ve received is presented on the counter with a swirl of late art. The foam hearts and leaves garnish the cup and any of the moist muffins and scones on their menu.

In addition to the beautiful cappuccinos, Bloc is located inside an 87-year old bank building. You can even eat your muffin and sip your coffee within a vault.

Bloc is owned by the same creators of Diesel café in Davis and has the unique hipster vibe that Somerville offers. They are definitely doing something right, in addition to always having customers, Bloc has been named a 2008 Food and Wine New Star and received rave reviews from other news sources.

I’m so excited that I found a Starbucks alternative, and a way to get a cookie in a cup.

Concession Cotton Candy

2009-08-17T17:00:00.000-04:00

On Tuesday, we surprised a friend with a birthday outing to the Sox game and while they got drunk on overpriced beer I giggled my way through a bag of electric pink cotton candy and popcorn.

There is nothing that makes a carnival, festival or baseball game better than eating a dinner of spun sugar. According to the Gourmet magazine, William Morison and John Wharton invented the first electric sugar spinning machine and aptly named it “Fair Floss.” Indeed, only flirty fairies could be responsible for fluffy clouds of pure sugar.

I’m in love with the sweet scent that the spinning machines weave, the stickiness left on your fingers and the slow dissolve from fluff to sugar rush when eating.

When I first moved to Boston, I explained to my parents that rather than giving me a blender what my apartment needed was a cotton candy machine. I stand by this argument…every day should be a celebration. I am also proud to say that almost all of cotton candy-machines manufactured today are made by Gold Medal in Cincinnati.

Despite my love for fairy floss, I am not a fan of cotton-candy flavored things. I think this is due to their tainting by blue coloring. Cotton candy ice cream is usually blue and pink…and not so good.

Unfortunately as fun and quick as cotton candy is to eat, it is that quick to shrink in the bag. There is no such thing as a to-go bag for freshly spun candy. You can buy it pre-purchased, but the fun is in the carnival experience and watching the stand attendee hypnotically whip around the machine. I can’t wait until the next fair and game!

Jet-Puffed!

2009-08-04T21:57:00.003-04:00

Kraft, sure does know how to get a girl’s attention.

Imagine fluffy marshmallows propelled and puffed up in the air on an explosion out of jet airplanes.

Sure they don’t exactly say that’s how the tiny marshmallows in the Jet-Puffed Mallow Bites get their oomph, but it is a logical theory. They do say that the mallows are made with a … “patented process that infuses air into the marshmallow during manufacturing.”

Marshmallow’s are cheery and happy, whether they are in hot chocolate, rice crispy treats or on their own. The white pillows practically spring out of the bag and dance when you eat them. Kraft has figured out a way to make a good thing better. While at Target (I know that’s really hard to believe) I stumbled upon a lone bag Kraft’s Jet-Puffed Mallow bites. The milk chocolate covered miniature marshmallows screamed my name and I obliged.

It is about time that someone combined the well-known successful combination of chocolate and marshmallow into bite size pieces and in a convenient snack size (the bag is resealable...but lets be honest).

The chocolate coating was creamy and only slightly melted on my fingers while popping the pieces into my mouth. I imagine these would be great to include in brownies or crispy treats because the chocolate would add a little something extra to the recipe.

Any marshmallow is pretty much bound to be amazing if it is made with jet power or covered in chocolate.

A Year to Celebrate Chocolate

2009-08-04T17:00:00.000-04:00

Last Wednesday was National Milk Chocolate Day…I hope you celebrated!
My apologies for not notifying you about the holiday but my fingers were covered in chocolate…just kidding.

Milk chocolate has always been seen as second class to chocolate connoisseurs, however according to the National Confectioners Association (NCA), Sixty-five percent of American chocolate eaters prefer milk chocolate.

Every day for me in National Milk Chocolate Day, but here is a list of places I think are the best for satisfying that craving

Taza Chocolate – Run out of Somerville, this organic chocolate company creates chocolate treats by grinding their beans with stone, the Mexican way

Aroa – When work has driven my stress level through the roof, I give the acupuncturist a call. I am not sure if it is the calming and recentering of my qi or the visit to the neighboring chocolate shop that helps…but it is working. Aroa not only makes decadent truffles but also thick fruit jellies and fluffy homemade marshmallows. Chocolate + marshmallows = peace

L.A. Burdick – I consider myself one of the chosen few to have the honor of living so close to this famous shop. In addition to a full café menu with drinking chocolate that coats your insides till they look like Willy Wonka’s, Burdick’s also sells handmade chocolates rich with fruits and nuts. Their adorable penguins, mice and now bees are hand-crafted and give smiles to the faces of party guests, wedding guests and my family during the holidays.

Chocolee Chocolates – Chocolee’s truffles are handcrafted and without a doubt made with love and at a level of craftsmanship that only the founder of the New England Pastry Guild can do. Lee Napoli, the shop’s owner, is the muse and backbone of Boston’s desert community. I highly recommend the Spicy Pepper, a dark chocolate truffle with poblano peppers.

As so not to miss next year’s holiday and others like it, below is a listing of the best-chocolate themed holidays around. Celebrate them all!

January:
January 3: National Chocolate Covered Cherry Day
January 10: Bittersweet Chocolate Day
January 27: National Chocolate Cake Day

February:
February 5: National Chocolate Fondue Day
February 10: Cream Cheese Brownie Day
February 11: National Peppermint Patty Day
February 14: National Creme-Filled Chocolates Day
February 19: National Chocolate Mint Day
February 25: National Chocolate-Covered Nuts Day
February 28: National Chocolate Soufflé Day

March:
March 6: National White Chocolate Cheesecake Day
March 19: National Chocolate Caramel Day
March 24: National Chocolate Covered Raisins Day
March 28: National Black Forest Cake Day

April:
April 3: National Chocolate Mousse Day
April 21: National Chocolate-Covered Cashews Day

May:
May 1: National Chocolate Parfait Day
May 5: National Chocolate Custard Day
May 12: National Nutty Fudge Day
May 15: National Chocolate Chip Day
May 19: National Devil's Food Cake Day

June:
June 2: National Rocky Road Ice Cream Day
June 7: National Chocolate Ice Cream Day
June 11: National German Chocolate Cake Day
June 16: National Fudge Day
June 22: National Chocolate Eclair Day
June 26: National Chocolate Pudding Day

July:
July 3: National Chocolate Wafer Day
July 7: Chocolate Day
July 8: National Chocolate with Almonds Day
July 25: National Hot Fudge Sundae Day
July 28: National Milk Chocolate Day

August:
August 4: National Chocolate Chip Day
August 10: National S'mores Day
August 20: National Chocolate Pecan Pie Day

September:
September 12: National Chocolate Milkshake Day
September 13: International Chocolate Day
September 22: National White Chocolate Day
September 27: National Chocolate Milk Day

October:
October 18: National Chocolate Cupcake Day
October 28: National Chocolate Day

November:
November 7: National Bittersweet Chocolate with Almonds Day
November 29: Chocolates Day

December:
December 8: National Chocolate Brownie Day
December 13: National Cocoa Day
December 16: National Chocolate-Covered Anything Day
December 28: National Chocolate Candy Day
December 29: National Chocolate Day

* To purchase T-shirt above and wear on all chocolate holidays click here
http://shop.cafepress.com/chocolate
http://www.cafepress.com/slutshirts/s_chocolate?design=9202137

Thanks to http://www.supertastypastry.net/id4.html for the dates

Watch Out Betty Crocker!

2009-07-20T17:00:00.000-04:00

With the bustling of farmer’s markets in the area, it finally feels like summer around here. Growing up in Cincinnati, each weekend my father would throw me on his shoulders and take me to Findlay market to shop for meat, bread, fresh vegetables and juicy fruits. I have a strong favoring of shopping these markets and as the local produce trend begins to take hold, there is more and more interest for supporting organic and area farmers.

After dropping off my car at the shop in Medford, I was forced to take the orange line back into the city. The train crawled through each stop and I found myself being convinced to get off at Haymarket. While the vendors at Haymarket are as ripe as their produce, the prices are amazing. I stocked up on fruit and vegetables including the ultimate summer “vegetable” rhubarb.

Yes, even though it is a vegetable, rhubarb is prepared like a fruit and I was inspire to bake a pie…even in 80 degree weather.

Rhubarb pie is the easiest pie to make. Just combine crust, rhubarb, flour, butter and sugar... and you have a pie. The rhubarb’s bright red stalks bled juice as I chopped up the long celery-like stalks and threw them into the pie shell.

Here is the classic recipe that I used. I added another cup of rhubarb and put the 9” crust in a 10” dish, because the juice can overflow.

The pie cooled on the ride to the BF’s family’s lake house. A heaping scoop of ice cream only made it better.

Lost without Lulu's

2009-07-17T15:00:00.001-04:00

I was very excited to hear that Lyndell’s bakery was going to be adding a location in the North End. Lyndell’s half moons are addicting. I was anxious to see how the new spot in little Italy, but I was shocked to find out that the new location is the empty shop that Lulu’s Bake Shoppe once filled with my favorite sweets.

What will I do without you Lulu’s? How can a bakery raved about on yelp and in Food Network magazine not survive. Even during tough economic times, doesn’t everyone need a cupcake?

While tourists stood in line at Mike’s Pastries, I was proud to visit Lulu’s for a cupcake or small cheesecake. Lulu’s was a hidden gem on Hanover street that visiting felt like unwrapping a secret only I knew about.

I would like to take a moment of silence for the loss of Lulu’s moist and rich red velvet cupcakes…

A box of fruit slices is a serving of fruit

2009-07-17T14:30:00.001-04:00

Faneuil hall is a fat kid's dream with stalls of Chinese, Japanese, burgers, cookies, ice cream and pizza vendors. However in the North Market building, a building rarely frequented by anyone other than tourists, is the Boston Creamery & Confections.

In addition to pick mix selections of jelly beans, truffles, chocolate covered cherries and turtles I come to Boston Confections for their fruit slices.

I’m not sure where they get them, but the slices are thick, sweet and flavorful. These are not the typical cherry, orange and lime flavors, but the variety of unusual flavors and quality make them unique. My favorite is the pomegranate. There is also grapefruit, peach, green apple. I believe a box constitutes at least a serving of fruit, because these have to have real flavoring.

My family requests these specific slices every time I come home or send a care package. The obsession is so great that upon picking up dear old mom and dad from the airport last week we made an immediate visit to stock up…my addiction is clearly genetic.

Icing Overload

2009-06-30T14:38:00.004-04:00

2.5 inches of icing... I’ve eaten half an inch before realizing that frosting is not good for you.

The strawberry shake cupcake (second cupcake from left in top row) from Sugar Bakery in West Roxbury is deathly frosted 2.5" high with pink butter cream and then covered in vanilla hard topping…like real ice cream. In a cheeky presentation a small straw has also been inserted.

I am a great fan of frosting. I enjoy it all; whether it is whipping cream, cream cheese, butter cream or even just chocolate. However, this cupcake has done me in. I’m raising the white flag.

Road trip: Studying at Sundae School

2009-06-30T10:40:00.005-04:00

When I told people I was going to the Cape they all said “You have to go to Sundae School!”

Voted one of the best places for ice cream in New England by Boston.com, the Sundae School boasts three locations including the one I visited to in Dennisport.

Before heading back into Boston, I took the wheel and drove deeper into the island until my GPS guide “Samantha” announced my arrival.

A classic 1938 ice cream truck parked in front of the cottage parlor sets the tone for the vintage marble soda fountain inside. The counter is endless and the chalkboard of flavors spills over onto notes and flyers with “flavors of the month.”

There are simple sundaes served in tulip glasses, super sundaes, frappes, banana splits and ice cream pies. The BF and I responsibly split the ice cream sampler. For only a little more than $4, we had four scoops.

There was a scoop of Raz Oreo (black raspberry ice cream and Oreo cookies), a scoop of Oreo Crunch (vanilla ice cream with Oreo cookies), Grasshopper (mint ice cream with Oreo cookies) and then Pirate's Pandemonium (peanut butter ice cream with a fudge stripe and chocolate covered pretzels). We hadn’t meant to select so many Oreo flavors, but they complimented each other nicely. The scoops stacked high enough to cause instant brain freeze.

The Sundae School has such a Cape cult following it has its own facebook page.

Road trip: Candy from the Cape

2009-06-29T17:00:00.000-04:00

Despite living in Boston for more than seven years, I only recently made my first trip to the Cape.

With a furlough week free to explore, the BF and I headed down for a day trip. It is hard to figure out what town to stay in, but thanks to wonderful tips from friends, we settled on a lovely spot on Craigville beach. Even better, we were lucky to be blessed with the only two nice days last week.

On Wednesday, we spent a brisk afternoon walking on the beach. The horizon was obscured slightly by a heavy fog, but at least it didn’t rain. We strolled up and down main street in Hyannis and popped into the small tourist shops and store fronts… eventually stumbling (I use this verb lightly) on the Kandy Korner.

Walls and walls of candy, chocolates, taffy and fudge make it okay for me that they spelled both candy and corner incorrectly. Some times when there are so many options, I freeze. I grabbed only the small bag of salt water taffy and just a square of rocky road homemade fudge. The BF threw in a package of Mallocups.

I was given firm instructions not to eat any of the fudge until dinner, and I made it a block before nibbling on the rich and creamy fudge. The chunk’s walnut and marshmallow pieces were the perfect appetizer for dinner.

empanada de plátano

2009-06-23T23:25:00.003-04:00

I am on a mission to be more fiscally responsible (please stop laughing). As the economy is still recovering, many restaurants are offering fantastic deals on their menu. For $13 the Cactus Club on Boylston is offering a three-course prefix meal, which includes dessert…just as R.

After filling up on guacamole, there was little room for dessert, but who is going to deny the third part of the meal? R selected the banana empanadas and was kind enough to share. Two turnovers drizzled with chocolate greeted us at the end of our meal.

The pastries’ traditional filling of beef, beans and cheese was substituted with warm, cinnamon chunks of bananas. I had hoped that the dough would have been a little less cooked. But the banana Hotpockets were complimented by a scoop of vanilla and a scoop chocolate chip ice cream and after they started to melt, the empanadas softened a little.

I'm really not complaining... she shared.

Blizzard to Beat the Blues

2009-06-23T22:56:00.002-04:00

You know that it is love when without prompting your BF knows that the cure for a gloomy rainy day is a trip to Dairy Queen.

It has been raining in Boston and New Hampshire for the past two weeks. Even the joy that splashing in my galoshes brings has not been enough to add a ray of sunshine. However, The Blizzard is an amazing tool for doing just that.

The Brownie Batter Blizzard is this month’s Blizzard of the Month. An uber-rich chocolate brownie batter ribbon is blended in vanilla ice cream and sprinkled with fudge brownie pieces and creamy vanilla soft serve. There is so much chocolate that the vanilla really becomes chocolate ice cream. To compliment the chocolate extravaganza, I requested cherry topping be added to my Blizzard. The Cherry Brownie Batter Blizzard is sadly only available on request... even on rainy days.

Chomp-free candy

2009-06-23T22:26:00.002-04:00

I am happy to report that I survived the dentist exam this morning cavity free. I was reprimanded however for breaking a couple of fillings, I’m a grinder. Stress has driven me to not only eating chocolate with both hands, but also grinding my teeth at night. At least this is part of my hypothesis.

I am a biter as well. Remember the Tootsie Pop commercial “How many licks”? I’ve never been patient enough to really answer that question. A couple licks and then crunch. hard peppermint candies, Jolly Ranchers have no chance to escaping my chomping. This could have something to do with my chipping as well.

I’ve decided I should experiment with softer textures. On the way home from the appointment I stopped into Walgreens (for non-candy purchases) and stumbled upon Chewy Lemonheads and Friends by Ferrara Pan.

Ferrara Pan Lemonheads have always been one of my favorite candies, the perfect combination of mouth puckering lemon flavor dissolving into sweet. I usually chomp them and then eat the shell before melting the middle on my tongue.

The cheery box of Lemonheads and Friends features not only the traditional lemon flavor in a new soft and chewy reincarnation, but also contains grape, orange, green apple and cherry flavors.

The same strong sour flavor is carried over to envelop a jelly center. While I thought lemon would maintain my favorite, the lemon flavor is a bit like more cleaning supply lemon then I was expecting. The orange, cleaned the competition’s clock. It reminds me of Sunny Delight in a happy sunshine bursting chewy candy. There is hope for my teeth after all.

Cookie Dough Danger

2009-06-19T16:58:00.000-04:00

“Don’t eat raw cookie dough.”
We have all heard the warnings about getting salmonella or E.coli poisoning, but how can something be so good and so bad for you at the same time?

There is something beyond comforting about being able to taste a chocolate chip cookie without having to wait for it to bake. When in a full emotional crisis, I am not even sure cooked cookies have the same therapeutic effect as attacking a tube of dough. If it was a really bad day you don’t even have to use utensils, but gnaw at the ends until the satisfaction of sweet, salty and chocolate overtakes you.

The hyponitic pull of cookie dough has lead candy and ice cream manufacturers to fill shops and grocery stores with flavors all in an ode to the dough that never quite makes it to the tray.

Despite the warnings, I have never heard any stories of people keeling over thanks to death by cookie dough (though wouldn’t that be a way to go), and yet today, Nestlé announced a recall of their Toll House cookie dough.

“We want to strongly advise consumers that raw cookie dough should not be eaten,” said Nestle in their press release. “This message also appears prominently on our packaging. Nestlé Toll House cookies made from refrigerated dough are safe to consume when baked as directed on the package.”

According to the FDA, since March, there have been reports of 66 people falling ill after eating dough, with 25 of them subsequently hospitalized.

The recall includes:
· Nestlé TOLL HOUSE refrigerated Cookie Bar Dough
· Cookie Dough Tub
· Cookie Dough Tube
· Limited Edition Cookie Dough items
· Seasonal Cookie Dough and Ultimates Cookie Bar Dough.

It is devastating to know that now in addition to chocolate chips, Nestle’s Toll House cookies may be coming with E.coli 0157:H7, which may cause abdominal cramping, vomiting and diarrhea.

Tonight there will be a full investigation on ABC.

I leave you with a recipe I found for “safe” cookie dough

Safe-to-Eat Eggless Cookie "Dough" Recipes
Craving cookie dough but don't want to eat raw eggs? Here are some cookie dough recipes that are safe to eat.
http://www.associatedcontent.com/article/833345/safetoeat_eggless_cookie_dough_recipes.html

All a Twitter

2009-06-19T11:54:00.001-04:00

Follow me on Twitter...
http://twitter.com/allsugaredup

Froyo for Me! Froyo for you?

2009-06-10T21:34:00.009-04:00

Frozen Yogurt is the latest craze to hit the food world. Where once upon a time TCBY had a corner on the froyo world, small shops and chains are popping up just in time for summer like wild fire.

Yogurtland is Disneyland for frozen yogurt lovers.

I’m reminded of Tokyo walking into the wide-open and modern storefront. Along the self-service back wall are stations of multiple flavors to fill your EXTRA LARGE Yogurt cup up. There are no cup sizes, but you fill and then the yogurt is weighed.

Today’s flavors offer a sea of possibilities and combinations. How can you choose just one and what tastes the best together?

My options: Dutch Chocolate made with Ghiradelli chocolate, cookies and crème, vanilla wafer, coconut, New York cheesecake, vanilla, peanut butter, strawberry and even taro. In addition to classic flavors, the store also offers “tart” flavors of mango, blueberry and pomegranate raspberry.

Settling on chocolate and cheesecake for my yogurt base, I move along to the two toppings sections. There are dry options of coconut, chocolate chips, granola, brownie bites, cheesecake bites, M&Ms, sprinkles and more. There are also wet toppings including fresh strawberries, lychee, and even red bean.

To compliment my flavors I add brownie bites, chocolate syrum and fresh strawberries. This is the lowest calorie strawberry and chocolate cheesecake that I’ve ever had. The yogurt is smooth and rich and a refreshing afternoon treat in sunny San Jose, CA.

In addition to the wonderful taste, I have been won over by the adorable and biodegradable pink spoon. This is not a wimpy bite and the green spoon holds up well.

The fiver-year-old chain is only available in Cali, Hawaii, New York, Texas, Arizona and Nevada… can’t Boston get some love? We have cravings too.

Chocolate in California

2009-06-10T09:39:00.004-04:00

They say that Aztec emperor Montezuma drank an amazing 50 pitchers of chocolate a day. I would not be surprised that if he had the chance to try one of the drinks at Bittersweet, the small chocolate shop on Filmore street, he may have double that number.

I was tipped off to this shop by a San Franciscan with a serious a dark chocolate jones. I was also warned that from where we met for coffee, the treck to the shop would be up one of San Fran’s steepest hills. Filmore is actually so steep that there are small steps to keep you moving.

The spicy hot chocolate was indeed hot and spicy. The kick of pepper was paired with cinnamon to hit the spot. Rich and velvety, the hot chocolate at Bittersweet remind me of the drinking chocolate at Burdicks.

To compliment my afternoon pick-me-up I selected a marzipan canola from the case. The fudgy chocolate filling rolled in almond marzipan shell and kissed with chocolate ends. Almond and chocolate is always a good combination.

In addition to selling drinks and pastries, Bittersweet specializes in importing unique chocolates from around the world. I was an easy sell for the Dolfin Dark Chocolate Bar with Pink peppercorns. I highly recommend that if you haven’t tried spicy chocolate in one form or another, you should!

Chocolate Chai

2009-06-10T09:24:00.005-04:00

When you work at a place called Bread and Cocoa why would you ever be grumpy. The staff at the café is beyond nice. On the quest for breakfast and a morning wakeup I found this bold brown awning screaming for me to enter.

I was greeted with an immediate "hello" from the depths of the story. Surprised by the warm reception, I suddenly was stuck as to what to order. The perky girl behind the counter was open to me asking for suggestions and without hesitation chirped for me to order the Chocolate Chai.

This is a life changing drink. I am a faithful Starbuck’s Chai drinker, but this is a combination of Cinnamon Toast Crunch and rich chocolate. The barista took extra care to fill my cup to the brim.

“Do you want to try it to make sure you like it?” asked the barista.

Silly boy...what’s not to love?

The rich velvety drink floated down my throat with hints of nutmeg and cinnamon. What a Silly barista and fabulous start to my morning.

California Chocolate Pilgrimage

2009-06-10T09:11:00.007-04:00

It doesn’t take much to get me to take a trip to a good bakery or chocolatier, but to get the San Francisco’s Ghirardelli Square, I would walk through fire or at least a heck of a hill and then some 40 minutes worth of adventure…both ways.

Following my phone’s GPS dot I made my pilgrimage to North Street and just when I thought I was lost (yet again), in the horizon I could see the iconic clock tour and the large letters that spell Ghiradelli in front of the Bay’s view of the ocean. A flood of relief and excitement swelled inside my belly and was greeted warmly by a lovely man in a blue apron offering me a free sample of Ghirardelli’s rich and smooth chocolate square.

While it is located close to the tourist trap that is Fisherman’s Wharf, Ghirardelli square is a chocolate lovers dream. In addition to the store, there is an ice cream parlor and café.

The brick building is the original historic building of where Domingo Ghirardelli first manufactured his chocolate, however the chocolate is no longer produced here...sad, but there are other sights to be seen… enter Kara’s Cupcakes.

Clean, simple and pink. Kara’s Cupcakes presents pretty little cakes in a no-fuss, no-way these aren’t good way.

The store’s large pink wall features explanations of the cupcakes flavors, but all it takes is a look at the rows of cupcakes to make a selection.

As it is strawberry season, the seasonal flavor is an organic strawberry cream. The moist vanilla cupcake is filled with organic strawberries, which are grown locally, and is topped with a smooth cream cheese frosting. At Kara’s the smallest box fits two cupcakes snuggly…so I selected a chocolate cupcake with chocolate frosting and sprinkles (I’m sorry I can’t remember the name) to be the strawberry cake’s new best friend.

I love that Kara, the bakery’s owner is the daughter of a dentist and according to the site’s biography used to hide sweets around the house.

Naughty Chocolate

2009-06-09T00:56:00.003-04:00

Any candy that advertises itself as “Naughty but not that Naughty” is enough to perk my interest. Mars’ new candy Fling is a Twix like bar (two in a pack) of either milk chocolate or hazelnut.

Clearly Mars is marketing their latest sweet towards women. The feminine pink and silver package and scripty logo are directly aimed at women in the mood for a “quickie” sweet attack. The feminist in me is appalled at the cheeky commercials that suggest low-calorie chocolate is an affair or sexual experience but alas.

Walgreens, which is just down the corner from my hotel room, sells the milk chocolate flavor. A chocolate honey-comb/meringue textured crust is topped with a fluffy chocolate nugget and then wrapped in milk chocolate… and the nice part…it is only 85 calories per stick.

Unfortunately, Fling is just being launched in California at the moment…but the site promises a quick expansion. I think that depends on how many feathers the commercials ruffle.

A Taste of London...San Francisco Style

2009-06-08T11:38:00.004-04:00

San Francisco has 43 named hills. I know this because the lovely cab driver who drove me yesterday from my hotel to Golden Gate Park told me so in his thick Russian accent.
Thank goodness this city is built for calorie burning.

This is a special San Francisco edition of my sweet follies.

Nestled in Union Square on Sutter st. Fiona’s Sweet Shoppe is busting with large glass jars of licorice, lemon drops and toffee. Fiona’s specializes in treats that would tickle Willy Wonka like Humbugs, sherbets, Licorice brooms, and Gobstopping Gingers.

Though slightly expensive because of the import costs, the fizzy hard candy and rich English toffee is worth it. The lovely girl behind the glass counter suggested in an enchanting British accent that I try the chocolate covered licorice. Delightfully dark chocolate melts over the salty black licorice. A wonderful suggestion however, being in the mood for something more fruity, I picked up a pick mix of Rhubarb Custards, West Indian Limes and Cola Cubes.

With the purchase of $10 or more the shop throws in a free Sherbet Fountain. The Fountain is a licorice straw dipped into fizzy powder similar to Pixy Stix powder or Lik a Stix dust.

Fiona’s has been a lovely trip across the pond while still enjoying the California sun.

Peanut Butter M&Ms Get Spring Makeover

2009-06-01T17:00:00.001-04:00

It is no secret that Peanut butter M&Ms are my Achilles’ heel… not that it takes much to take me down. But, as the BF likes to tell people, I can easily eat a “medium” bag in one sitting.

Note to the Mars marketing department: Please remove the daily nutrition percentage from the front of the bag. I don’t want to know.

Last week, when refilling our candy dish at work, we stumbled upon a bag of Limited Edition Strawberried Peanut Butter M&Ms. As a tie to the Transformers movie (don’t really get it), Mars has created peanut butter and jelly flavored M&Ms.

Who doesn’t love a good peanut butter and jelly sandwich? I personall take mine with the crust on and the bread toasted.

As for the candy, I was expecting a little bit more strawberry flavor on the inside, but the strawberry is in the coating, not in an additional jam or jelly. There is more flavor in the perfume of the candy then in the pieces.

The candy shells are limited to being red, brown and yellow with red speckles, which means the best part is that there are no blue ones!

Chocolate Mountains Covered in White Candy Pearls

2009-05-26T18:00:00.001-04:00

Sno-Caps®, despite their chilly name, will not survive a warm afternoon. In fact, I’ve discovered that they barely survive a half an hour in the car on a humid day. Instead, all that is left after a proper cooking is a white polka dotted chocolate blob.

Have no fear though! When refrozen (yes, I saved the box), the little droplets do have the same rich dark flavor they had in their former lives.

I should have known better than to leave the box in the car. Part of the candy’s appeal is their meltability over popcorn at the movie theatre. A shake and a rattle out of the box and Sno-Caps turn already addicting movie popcorn into a treat that would know the socks off of Poppycock.
Sno-Caps made their debut onto the candy stage in the 1920s when the Blumenthal Chocolate Company gifted the shrunken nonpareils to movie goers. The product originated as a large milk chocolate disk, but the size was too large for mass production as the candy measured over 2.5 inches in diameter.

*** A bit of candy trivia for you Simmons College girls; Sno-Caps were originally named Bob White.***

Traditional nonpareils are named after the small white “sprinkles” that cover their tops. According to Wikipedia (no I don’t speak French), in French nonpareils means without equal. I have to agree even when they are a melted mess, Sno-Caps and their heafty cousins are worth a good Pick ’n ‘ Mix or box.

How Sweet It Is!

2009-05-14T21:43:00.009-04:00

The cupcake is not for bake sales and birthday parties anymore, the opening of the second Sweet bakery in Harvard Square in Cambridge, MA has given the personal treat an academic backing.

Nestled between the Curious George bookshop and Tealuxe, Sweet offers a Juicy Couture style to simple flavors. Pink and brown wallpaper compliment the clean white and pink furnishings. Clean and modern, the store mimics the cupcake flavors featured in the patisserie case. All of the frostings, fillings and batters are freshly prepared from scratch and highlight high quality cocoas and vanillas.

The shop’s signature flavor ‘Red Velvet’, also happens to be my favorite cake ever. Puffy cream cheese frosting floats on top of ruby red colored cake flavored with Bensdorp Dutch cocoa.

I’m a sucker for red velvet even at $3.25. My grandmother Elizabeth used to make red velvet cake for special occasions, and I would request it just so my brother, then allergic to red food coloring, couldn’t partake. She would use two whole bottles of red. I know this is evil…but don’t mess with me and cake. Thank goodness for the portion-controlled cup, or I would eat a whole cake.

You don’t have to be a college co-ed or Harvard professor to enjoy these treats either. My virgin visit was the highlight of a rainy day visit with a friend (she got the chocolate coconut cupcake). Sweet seems to be becoming the perfect ending to a date or a girl’s night.

Unfortunately besides miniature cakes, Sweet does not offer coffee or tea. However, there are cold beverages including milk available.

Deliveries are available within Boston (the flagship store is on Massachusetts Ave. in the Back Bay) and Cambridge.

Ice Cream for Dinner

2009-05-08T12:00:00.005-04:00

No, I’m not pregnant, but last night I had pickles and ice cream for dinner.

Before you judge me, there were a couple of hours in between my servings of Tony Paco’s pickles and Peppers and my late night run for ice cream.

The craving hit me hard at the end of an episode of "House". I tried to put it off, but alas I succumbed jumped into my car wearing a smashing pair of Pajamas and sped off to Emack & Bolios in Porter Square. Fate even granted me a parking spot right up front.

My favorite flavor has always been key lime pie, a low-fat key lime frozen yogurt with little pieces of graham crackers, but I needed more.

After tasting the Cookie Monster, Grasshopper pie, and Milky Way flavors (why turn down the opportunity for free samples?), I settled on the healthiest of the choices Oreo frozen yogurt.

While two scoops are $4.40, a whole pint is only $5.40… so the pint won. No, I did not dig into the whole thing! I responsibly drove the container home and made myself a bowl.

I even turned down the delectably devilish ice cream cones that the little parlor is known for. I’d like to shake the hand of the employee who had the idea of covering a waffle cone in rice crispies and marshmallows. They also have a fruity pebbles, and cocoa crispies versions. I thought for a moment about bringing home an Oreo coated cone, but worried about the nightmares that I may have from a cookie overload.

Oh, Oreo ice cream! Do you remember when Cookies ’n Cream was the bombdigity? Why is it that flavors that we devoured as adolescents have been pushed off by “adult” selections? Chocolate Chip Cookie dough was another popular request from the United Dairy Farmers’ case. But nothing beat Cherry Cordial. Mmmmm

Look to the Cookie

2009-05-01T17:00:00.000-04:00

When a bakery has been open since the 1800s you know they’ve got the goods.

In Somerville, Lyndell’s bakery has been baking up treats in Ball Square without frills and all the charm of classic-Americana.

Walking into the vintage shop, the scent of icing, chocolate and butter envelops your taste buds pulls you toward the glass cases of cakes, doughnuts and pies. The counter help floats from customer to customer pulling from the shelves of butter cookies behind them and filling white cake boxes and bags. With the assistance of a special machine, the boxes are quickly tied up with string.

Bakers continue to appear from secret back rooms with trays filled to replenish the rapidly disappearing stock and restore order to this bakery ballet.

A woman in the back of the room hides behind a tower of Pizzelles slathering and swirling chocolate icing onto a small chocolate cake. She can’t hide from me. I know she has what I came for…Lyndell’s famous Half Moons.

It is moon madness at Lyndell’s and an icing lover’s dream. The bakery offers six varieties of the cakes, including the classic half chocolate and half vanilla. All are slathered either rich fudgy chocolate or light pillowy vanilla icing…or both making them black and white. The six-inch disk of moist cake base, on which the icing rests, is fluffy in either chocolate or white.

With so many options, it is hard to choose just one variety. I leave this visit with a dozen mixed variety. The magic of the moon is the ability to have both chocolate and vanilla. Why fight it?

The half moon is also known as the black and white cookie in some circles (i.e. New York), though the classification of the drop cake as a cookie is controversial.

Jerry Seinfeld makes reference to the magic of the black & white cookie in the ''The Dinner Party.” While trying to purchase chocolate babka, Jerry eats a classic moon. He reflects upon the powerful message of racial harmony that the dessert projects.

''Look to the cookie,'' he says.

I am amazed to find such high quality without a steep price tag. Lyndell’s Moon pies are a whopping $1.75 for the size of a side plate.

Amo el helado!

2009-04-28T17:30:00.000-04:00

Image from : buycostumes.com

The trees have blossomed, buds are popping out of the ground and it is finally warm in New England! Boston does not have much of a spring. April can be plagued by snow storms, so I’ve learned to appreciate the good days more than I can even put into words.

Nothing says spring and signals the coming of the summer like soft serve ice cream. At work last week we bolted from the air conditioning to enjoy the sun and headed to Dandilyons in Reading, MA.

Just around the corner from my office, the local soft serve stand is already a bustle of activity. This week is school vacation week so it was more populated with little kids than normal. Usually our group’s visit raises the age of patrons by at least 10 years.

Owned and operated by Overbrook Ice Cream, the little shop serves more than 40 flavors of cult-favorite Richardson's Ice Cream including Toll house, black raspberry and, as this is New England, the Green Monster.

My favorite is a vanilla kiddie cone (proper serving size) with sprinkles (Jimmies if you prefer). If I am feeling particularly daring I might go for a heath bar flurry. The mix of the salty brittle, chocolate and vanilla ice cream reminds me of my mom (tear).

I haven’t been so daring as to try, but the shop serves ice cream cannolis (my Italian side would die) and ice cream cookie sandwiches.

All I can do is toast my ice cream to the gods… thank you for the sun!

Stick 'Em Up!

2009-04-20T17:30:00.001-04:00

On Saturday, I threw a surprise birthday party for the BF at an Irish pub in Nashua, NH. I was really excited that so many people could attend. In addition to the guest of honor, the scene stealer of the night was the birthday cake. Let me tell you the story…

Two weeks prior to the party I contacted several bakeries through the internet to get a quote for a custom cake. I received confirmation from a bakery in Brookline, who I frequent for their cupcakes. A week after the order was placed and into my scheming, I received an email from the shop saying that the head baker was uncomfortable making a cake with a gun. I was looking for them to make me a cake shaped like a Glock handgun. An unusual and slightly creepy request, especially coming from me…but hey it’s just a cake!

I scurried the internet to find someone who could help me in less than a week! I found my angel—Cakes by Terri, formerly Terri-Me-Sue. After a fire burned her shop in East Cambridge, Terri (the owner and baker) has been baking out of her house. A bubbly woman answered my panic phone call and said, “Sure!”

I even had the option of making the cake half chocolate and half vanilla for no additional cost. She explained that she would cut down a sheet cake into the shape of the gun no problem and for only $45. I had been quoted twice that at other shops.

I sent her pictures I had found on the Internet. Some were even of other gun cakes…there are a surprising number of grooms cakes out there shaped as armory.

The anticipation bubbled over until I was able to go pick it up on Saturday. Hopping into my little yellow car I zipped a couple of blocks to Terri’s house. The walk to the two-family was covered in Easter eggs and bunny mobiles and wind catchers. And after a knock at the door, Terri, a petite salt and pepper-haired grandma, descended her front steps wearing a purple apron and carrying a large white box.

“Do you want to see it?” she asked.

“Of course,” I responded, leaping out of my skin.

She revealed a large black gun just as I had ordered.

“I hope it is okay,” she giggled and wiggled to my car and squeezed it onto the floor of the front seat.

Thanks to the lower heaters in my car, the drive to Nashua was perfumed with the sweet scent of cocoa. My car became a giant chocolate inhaler. The cake’s icing, which was responsible for the smell, was jet black and laced with richness.

I am still eating cake for breakfast and having dreams about Terri.

Tewksbury Tweets

2009-04-13T13:38:00.001-04:00

I went to the BF’s parents' house for Easter. I love Easter and all the sugary celebrations it brings. But between the courses of cakes and brownies I was introduced to a regional favorite: Tewksbury Tweets.

With a cultish following, these no-bake cookies are a yummy cluster of oatmeal, chocolate and peanut butter. According to what I was told in my introduction, they were/are served in public-school cafeterias around Tewksbury, MA. Just imagine a plop of fudge with texture.

I hunted down the recipe- super easy! No bake!

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Chocolate of the Future?

2009-04-10T10:48:00.006-04:00

As much as I enjoy chocolate, there is one small problem... how quickly the calories can add up. But a miracle has occurred in the labs of Harvard… a chocolate inhaler.

Biomedical engineer and Harvard professor David Edwards has adapted a medicinal inhaler to engage the sweet tooth.

Le Whif shoots a light chocolate mist into the consumer’s mouth to saturate taste buds with the luxury of chocolate without the need to chew… or to feel guilty.

The price is right too- just 2 bucks for 4 inhalations. Hey that’s the price of a good candy bar!

According to the Boston Globe article (which brought this brilliant invention to my attention), the inhaler works by allowing chocolate particles to shoot out of the lip-stick sized inhaler. But don’t worry about having a Willy Wonka asthma attack; the particles are too large to make it into your lungs.

I am a little creeped out by the comment Edwards makes about inhaling being an evolution to the culinary world, but I guess we will just have to see.

"Over the centuries we've been eating smaller and smaller quantities at shorter and shorter intervals. It seemed to us that eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we've helped move eating habits to their logical conclusion. We call it whiffing," says Edwards on the product’s Web Site.

It really reminds me of one of those inhalers that smokers use to stop the addiction… I wonder if this could have the same benefit for the world’s obesity issue.

If you are so daring as to try, you can purchase your own inhaler online for €1.80. The chocolate inhaler has been available in Paris for a few months.

Whoopie!

2009-03-30T19:05:00.000-04:00

The North End was calling on Friday night and R and I ventured into little Italy for carbs…and pastries. While tourists flock to Mike’s Pastry, hidden away just around the corner on Salem Street is Bova’s. Open 24-hours, this patisserie is the answer to late night cravings and massive variety.

The smell of anise catches you at the door and like Pavlov’s dog salivation is almost immediate. The bakery is dived into six glass counters: cookies, savories, deli, classic Italian, and cakes. Click here for a peek.

While the cannoli is always a good choice, calling my name was a Whoopie pie large enough that it needed two full hands.

The Whoopie pie is definitely making a comeback and I don’t need the NY Times to tell me that. I’m not sure if I would have ever tasted the New England treat.

Two round and soft chocolate cakes hug a layer of lightly-whipped vanilla cream flavor. It was so hard to control myself that I spilled crumbs onto my coat… some patches of chocolate and filling even making it to the back tail…I have no idea how this is even possible.

The Times sites that the tough economy is cause for diners to bring back the popularity of the pie/cake. They are a bit of nostalgia and comfort in cake form. I am not one to argue. The recipe for Whoopie pies is universally traced back to the Amish (yea bonnets!), where children were given these treats in lunch bags and would shout “Whoopie!”

New Englanders one-upped the drunkards by adding marshmallow fluff in between the cakes instead of crème…and it became a cult hit.

Bakeries are turning out new fancy flavors like pumpkin pie, banana, or even espresso. But for now I’m satisfied with the leftovers on my coat and classic chocolate.

For those of you not close to heaven (Bova), here is a place that delivers…and a recipe:

http://www.wickedwhoopies.com/

Whoopie Pie Recipe:
Time: 1 hour

FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk

FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.

1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.

2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.

3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.

4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.

5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Serious Candy Addiction Rocking Middle Schools

2009-03-24T08:26:00.000-04:00

What is happening to kids these days? A Wall Street Journal article published this past weekend reported that middle school children in Frisco, Colorado are smoking Smarties.

That’s right… the little dummies are crushing the small little candy pills into powder and blowing the “Smarties’ dust” out to mimic a smoke cloud.

The article continues to follow other candy misuse. There are videos with instructions on the Web. Some kids go so far as to exhale the powder out their nose.

It gets worse. Oren Friedman of the Mayo Clinic is quoted in the article as saying that it is possible that students can get not only infections in their nose, but maggots! I have no idea how this is possible.

I remember hearing a story once while riding the school bus (this is an important location for collecting the juicy gossip) of a kid in elementary school snorting pixie sticks. I can’t imagine how that would burn. One would think that the citric acid used in Smarties would be a deterrent.

I wonder if this is what it means to really be addicted to candy. Are Smarties a gateway treat to harder substances such as Pop Rocks… or Big League Chew?

Whatever happened to pretending to smoke candy cigarettes?

A Trip to the Tropics

2009-03-13T16:42:00.004-04:00

The smell of suntan lotion; soft touch of the tropical breeze in my hair; taste of coconut on my tongue. No I'm not at the beach, but in love with the latest Hershey's Kiss.

I discovered Coconut Creme Hershey's Kisses during my candy hunting round at work (yes, this happens daily). Their shiny blue wrapper called out to me.

Continuing their limited edition line of flavors, Hershey's has answered my prayers and made mini-mounds. I was definitely a fan of the cherry flavored kisses, but now I'd like to add Coconut Creme to my buy recommendations.

The new kisses have a creamy, coconut filling with real coconut bits. Imagine a macaroon melted down into just YUMMY!

I can only imagine one thing making these better... an almond!

It is Girl Scout Cookie Season

2009-03-09T17:54:00.007-04:00

As a little girl in pigtails, I was a Brownie…the precursor to a Girl Scout. The little girls working for cookie seller patches have a place in my heart… and let’s be honest a place in my belly.

It is Girl Scout cookie season!

I already tore through the boxes I preordered. Well actually, I blame the boyfriend for eating them.

My favorites are the Thanks-A-Lot™. These polite shortbread cookies are made better with a layer of fudge on the bottom and offer a language lesson. Each cookie reads "Thank You" in English, French, Chinese, Swahili or Spanish. Dunked in a glass of milk, the shortbread soaks up beverage perfectly. I recommend dunking them in coffee— a breakfast favorite.

Despite loving their cookies, I am concerned that the Girl Scouts have an identity issue. They change the names of their products so often, that I have an anxiety attack if I have to pick the cookie without a picture. I want to make sure that the cookie I want is the one I order!

Take for example the Tagalongs®. These are the round chocolate covered cookies with a layer of peanut butter on top of the shortbread base. They are also known as Peanut Butter Patties®.

There is also the Samoas® or Caramel deLites®

or the Do-Si-Dos® formerly the Gauchos or Peanut Butter Sandwich

Do you know the shortbread cookie as a Trefoils?

Really the only consistent cookie name is the Thin Mint!

According to the Girl Scouts, there are two bakeries liscenced to produce cookies, which seems to be the root of the name discrepancy. Depending on what area you are from, one box label may read made for The Little Brownie Bakers another made by the ABC Bakers. I have found no explanation for the two vendor system other than that they serve different parts of the country.

All I know is that I need to order some more boxes.

Nothing Says Easter and Spring Like PEEPS!

2009-03-09T17:07:00.005-04:00

I am now a card carrying member of the PEEPS Fan Club. If you are nice, I might share the secret handshake. I am really hoping to get coupons or presents on my birthday.

But I deserve it... as soon as the Valentine’s Day candy was removed from store shelves; I was there to stock up on PEEPS.

How can you say no to these adorable little bunnies and chicks? Especially when they are made of marshmallow goodness and come in such spectacular colors?

Yellow is not only my favorite color, but according to Just Born, is the most popular color (other options include green, red lavender, pink and blue—ick)

The floor of my car is a graveyard for the little chicks. And though it takes six minutes to create just one PEEP, they usually experience a quick death… very human of me, isn’t it?

When growing up in Cincinnati, Fawn Candy spoiled me by selling “aged” PEEPS. The packaging of the eggs, bunnies, chicks and new tulips are sliced to let in air and firm the marshmallows up. You can find them in a wine barrel waiting for you. To speed up the process I just leave them in my car to soak in the New England cold.

If you haven’t had a chance to visit the Just Born Web site… I highly recommend. The marketing geniuses have embraced the peep-obsessed and offer games, crafts, trivia and recipes including PEEPSicles and PEEPS party dippers.

In addition to the official site, there are more than 200 Web sites dedicated to peeps. Totally understandable! They are cute, friendly and a muse for many artists.

http://www.peepsshow.com/

http://www.fanpop.com/spots/marshmallow-peeps/images/446397

http://www.washingtonpost.com/wp-dyn/content/article/2008/02/07/AR2008020703805.html

http://www.theplainjane.com/peep_plays/bw_scene01.html

A World Without Chocolate?

2009-02-16T17:22:00.001-05:00

After reading in the news that scientists are worried about the sustainability of the world’s chocolate crop, I immediately became moody. The endorphins constantly running through my chocolate-spiked veins plummeted.

According to the ABC News report:

“The Ghana-based Nature Conservation Research Center warns that chocolate may become as rare and expensive as caviar within 20 years.”

Forget saving the children, or the seals… save cacao!

Keep the Chocolate in V-Day!

2009-02-16T12:27:00.008-05:00

Valentine’s Day was Saturday, and I am all about a holiday that encourages chocolate consumption.

I celebrated with the BF, by eating burritos (Guacamole is the way to my heart) and cupcakes from Kickass cupcakes. The bakery in Davis Square is one of my favorites. With cupcakes ranging from chocolate with vanilla frosting to fortune cookie flavored, this little shop knows how to please. On the weekends they even have the brilliant idea of serving deep-fried cupcakes. It was a hard decision, but I settled on the red velvet flavor. The moist chocolate cupcake glowed red with food coloring and the cream cheese frosting topped with a little red heart. My only complaint was that I hadn’t been smart enough to order a dozen.

Despite the hype around St. Valentine’s Day, my favorite day is February 15… when all the hearts and truffles go on sale! I’ve been stocking up at CVS and Walgreens, and plan to visit Target for a good bargain hunt this evening.

Here is my top wish list:

Heart-shaped Peeps. Vanilla and cherry flavored marshmallows covered in sugar- Do these really need an explanation?

Cella’s milk chocolate covered cherries- Romantic and oh so easy to finish a whole box. Very good frozen.

Junior Mint Hearts. Shaped for the season, the minty candies look like hearts. In addition to the traditional color, they come red inside as well.

Russell Stover’s marshmallow and strawberry cream hearts. I can’t wait for the Easter eggs too!

Reese’s peanut butter hearts – Why do these taste so much better than regular Reese's?

Who's gonna turn down a Junior Mint?

2009-02-11T21:23:00.009-05:00

Big Box of Junior Mints… as if a king size wasn’t enough, I recently indulged in the upgraded 12 oz. size of these minty pastels. I love junior mints. I highly recommend them frozen. The cold enhances the mint burst of refreshment… and slows down my consumption.

I will share that every time I eat out of the box, I manage to drop a junior mint into my collar. I’m lucky to finish a box without leaving chocolate smudges on my clothes behind. I understand that I am not the most coordinated person in the world, but eating candy has never been as challenging as yoga.

But as Kramer said on Seinfeld, "Who's gonna turn down a Junior Mint? It's chocolate, it's peppermint; it's delicious!”

My slip-up isn’t nearly as life altering as the accident featured on the Junior Mint episode,but it has increased my dry cleaning bill. I blame to minty aroma wafting out of the box for hypnotizing me beyond functioning normally.

*****
Visiting the gym yesterday I was excited to see that even at a place dedicated to kicking my butt, a sugar addict can enjoy a little treat before a run. Slivers of truffles from Dean's Sweets in every imaginable flavor (tequila, caramel, maple and cayenne) are just the motivation I need to run another mile... and just what greeted me. Dean’s Sweets made the trek from Maine to Porter Square to introduce the diet tribe to their sinful handmade chocolates.

P.s. all these truffles come in dark chocolate. I encourage you all to give them a try.

Gung Hay Fat Choy

2009-02-02T10:09:00.002-05:00

In honor of the year of the Ox and Chinese New Year, I ventured to Chinatown this weekend with a friend to witness local festivities.

Dragons from area dance troupes and martial arts schools paraded through the streets and devoured heads of lettuce and oranges, while I filled up on dumplings, buns and dough balls.

Asian treats are always a unique experience and for the cheap price of $.80 a bun, even during these tough economic times I can afford to splurge.

According to Chowhound, cake and desserts are especially symbolic during the Chinese New Year representing a rich and sweet life in the future. Layered cakes symbolize wealth in the future and the round shape of many cakes is important for family togetherness.

I highly recommend the Eldo Cake House, where I began my afternoon adventure. Known for their sponge cakes layered with fresh fruit and whippy icing, the little bakery was packed with tourists, locals and the downright hungry all fighting to catch the eye of the counter attendants. I really wish I knew Chinese so that I could shout my order over the others.

By the time I elbowed by way to the counter they had run out of coconut buns, but I was lucky to score pineapple cake and a couple of cream buns. Imagine a cream-filled doughnut only with lighter cream and saltier thicker dough padding. The house also has a side room filled with specialty candy.

To wash down our finds we headed to the Bao Bao Bakery and Café on Harrison Ave… also known as bubble tea heaven. The narrow store burst at the seams with customers clamoring for unusual green teas and red bean smoothies.

Bubble tea is a Taiwanese drink that contains tapioca pearls. This is not your grandmother’s tapioca. These little translucent jewels vary in color and size depending on their ingredients. According to a supplier of bubble tea, the white and translucent pearls are usually made of caramel, starch and chamomile root extract, while the black pearls are a combination sweet potato, cassava root and brown sugar.

In addition to polka dotted drinks, Bao Bao has the most colorful cakes I have ever seen including one iced to resemble a blow fish and another painted electric pink to look like a pig. Very fitting after my own pig-out session.

Better Than Granola

2009-01-20T21:22:00.000-05:00

On top of being my favorite of the M&M variety, Peanut Butter M&Ms are my latest health food. I know that you are already rolling your eyes at me- but let me explain.

I can’t stop myself from eating the whole bright orange bag (well minus the blue ones). The perfect blend of salty peanut butter and yummy chocolate all wrapped up in a colorful candy shell.

We all know that peanut butter is an excellent source of protein and good fats, but combined with the antioxidant power of chocolate…now that’s a one two punch that even Chuck Norris would recommend.

My Pilates instructor did suggest eating protein after class… and who am I to argue! The nutrients are even easily transported from bag-to-hand-to-mouth in their plump pebble shape. The total gym for my mouth!

I was slightly worried that the peanut butter in the newest packets of M&Ms might be tainted by the latest outbreak of salmonella, but by miracle of miracles, Mars released an announcement over the weekend that though many of their products contain peanut butter, or peanuts they are not affected by the salmonella outbreak! Deep sigh of relief.

p.s. If anyone is in the market for recycling blue M&Ms please let me know.

YUM YUM

2009-01-14T20:23:00.000-05:00

Nothing says love like the combination of sugar, corn syrup, cornstarch, flavors, gums and color… especially when it comes pressed in the form of a little heart.

Today, the wonderful candy magicians behind NECCO conversation hearts introduced their new sayings for 2009. Foodies rejoice! This year’s sayings are cute and culinary: Recipe 4 Love, Table 4 Two, Stir My Heart, Top Chef, Sugar Pie, My Treat, Yum Yum, Honey Bun, Sweet Love and Spice It Up.

To promote the gourmet theme, NECCO introduced them with the help of chefs from around the area including Joanne Chang, of Myers+Chang and Flour Bakery. Chang’s sticky sticky buns at Flour are the stuff legends are made of and have even been featured on the Food Network.

Upon reading the news about this year’s hearts I ran to the drugstore to immediately buy my own and see for myself. Incidentally, I think it is fate that the NECCO factory is 18 minutes away from my apartment.

Pouring out my first Valentine’s Day treat, I am slightly disappointed by the lack of new phrases in my sweetheart’s box. Only a few Yum Yums, Sweet Loves and one Stir My Heart were found sparsely added to last year’s phrases and the classics.

Did you know that according to NECCO, eight billion hearts are produced each year? That’s enough Valentine’s Day wishes to stretch back and forth between Rome, Italy to Valentine, Arizona twenty times. Did you even know that there was a Valentine, Arizona? Alas, I still only got a few of the new ones. I look forward to eating a Table 4 Two in the future.

First Bite

2009-01-13T17:37:00.001-05:00

I’m a sugar addict.

The wrappers in my car, cubicle and purse are strong evidence to support this. I love chocolate, marshmallows, caramel and cupcakes… the list could go on. I understand that candy isn’t a major food group and that the FDA put sugar at the bottom of the food pyramid for a reason, but here I am on a perpetual sugar high and loving it.

Before you try to persuade me to be healthy, know that I have tried to kick the habit on multiple occasions. The first came a year ago after a visit to the dentist. It was clear that I had a sugar situation when the dental hygienist asked how much sugar I eat on a regular basis…and I responded with “What’s normal?”

The discovery of 10 cavities during the visit left me crying in the T station and resolving to cut sugar cold turkey. I survived five months before I reconnected with my sweet tooth…I blame a visit by my mother (who also possesses the genetic predisposition to loving sweet treats) for my downfall . What kind of a host would I have been if she had come to visit me all the way from Ohio and I not joined her in tasting all the goodies that Boston has to offer?

This past summer, I was dared to cut out sweets and after surviving the initial shakes and signs of withdrawal, I conceded to months of eating raisins. Cutting out sugar left me a shell of my former self and friends started noticing, but I ultimately blame Fluff for my downfall on this attempt.

How can you live in a neighborhood where Marshmallow Fluff was created and not attend and participate in the activities at the Fluff festival? Yes, I fell off the wagon…and I fell hard with the first bite of that fluffernutter sandwich. But it was worth it.

I am excited to present to you my love of sweets, desserts, candy and all the things you aren’t supposed to eat.

The first step is admitting that you have a problem.