Political Nutrition

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 ...

So I was looking for an easy fudge recipe when instead I happened upon a recipe that sounded equally fabulous. Chocolate Pecan Pie Muffins. Really, huh. I thought could they be as good as as my favorite recipe blogger makes them sound? Yep. They could. But not without a hitch or two. Totally my fault. First, I was impatient. So where she said, very clearly, eggs at room temperature, I figured, not important. Guess what, it is. Because when I tried to cream the butter and eggs, it looked like a bad accident. Curdled beyond belief. Had to toss it out. So, if you try this recipe, follow the directions. Carolyn, who writes the fabulous blog I found these at, and who creates unbelievable recipes, is quite good at providing accurate instructions. Follow them.  Here's my take (pretty much the same as the original) Ingredients: 2 eggs at room temperature. Don't use cold eggs. Please. 1 stick (1/2 cup) organic butter, softened 1 Cup Almond Flour, sifted 3/4 c...

Right now I'm just sitting at a kitchen table, with an absolutely heavenly smell emanating from the oven. I have no idea what it will turn out to be. Total experiment. But anything that smells this good has got to taste even better.  I don't know anything about the science of cooking. Never went to culinary school. Don't have a professional photographer to doctor up my blog photos. They are what they are. But since I do this for nobody  but me, and my friends and readers who still love to eat but wonder what's left in the nutritional cupboard that won't kill them... I don't have to concern myself with those details.  So this is all about that work in progress I've got going. I want a snack bar. One packed with protein, and a little chocolate, that tastes yummy and won't hurt me. Sure they sell them in the stores. But I cannot pronounce the ingredients, let alone define them. So no way.  So here's what batch one looked like.  Then b...

If you don't know about my previous foray into truffle squares, you may need to visit my alter ego blog for a moment.  Murphy's Chocolate Truffle Squares Now with any fabulous new twist on a recipe, there's always a few transformations. For us the lightbulb went off with my daughter's upcoming return to college. She's been eating like a nutritional champ all summer. But what to do about those midnight cram session snacks? Or the flight back? What to snack on? Well, chocolate is always a good answer. Yes, even for us low-carb grain-free zealots. But this time all did not go as planned. So let's refresh shall we? Murphy's truffle square This is what we were aiming for, but on a grand scale. Full cookie sheet size, thicker bar, less chocolate since it's not supposed to be dessert. Yum. So we started with the Coconut Macadamia Crust. I added some chopped pecans for good measure. And a little almond butter too. Now I didn't use it the first t...