Political Nutrition

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Move over Micki D's... there's a new Fry in town.

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So I was planning to tell you about my fabulous new low carb grain free chocolate bundt cake. But while it tasted pretty good... it looked like a chocolate donut suffering from radiation poisoning. Kind of a "Honey I shrunk the kids" cake. So, a little coffee whipped cream on top and a large serving on a small plate, and it actually appeared almost normal. Just not blog worthy. But these are. These are OMG fabulous. No, I haven't caved in and abandoned the cave-people way of eating. These aren't potatoes. Really, they aren't. Well, truthfully they might be known as Mexican potatoes.  Or Jicama . That's Hi-ki-ma. If you don't travel to the southwest, you may not be aware that this incredibly delicious root vegetable is a staple in regional cuisine. I've never had it cooked before though, as it's usually found in salads. And I'm a big fan of it in salads. But I saw that bloggers were discussing Jicama fries and absolutely had to t...
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The evolving Brownie.

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Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems ...
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Funny thing about Funny Bones

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My favorite snack cake growing up was a Funny Bone. Wrapped in silver foil, like a Ring Ding, but shaped like a Yodel, and filled with this awesome peanut butter cream. Truth? It wasn't real cream, or real peanut butter, and who knows what kind of crap was used to make the most horribly delicious food ever. A few years ago I had an awful craving, actually... more like 10 years ago. I haven't eaten sugar in close to nine years. But back to my story. I went online, and to my utter delight, Gristedes in New York would ship me as many boxes of my childhood obsession as I wanted. I ordered like 7 boxes. I wanted my husband to try them. I wanted my girls to experience the sugary rush of awesomeness. Back then, I had no idea it was so deadly. And now I do. But it doesn't mean I gave up my love of Chocolate and Peanut butter cakes rolled in chocolate. Carolyn, over at AlldayIdreamaboutfood.com, had this great layer cake with peanut butter frosting and ganache. She also had a ...
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