The Joy of Cooking: Gingersnaps

Do you read cookbooks like novels? Does your staggering stack of culinary tomes make Imelda Marcos' shoe collection look like child's play? (And, by the way, I'm guilty as charged on both counts.) If so, you're not alone and I have fabulous recommendation for you, its called: Cookbook Lovers Unite. A brand new blog dedicated to celebrating the cookbook whore in all of us.

Cookbook Lovers Unite is a group of bloggers intent on treasuring the joys of the printed cookbook. Anyone can join in the fun and the rules of the group are simple. Twice a month, a theme will be posted on Cookbook Lovers Unite and bloggers are encouraged to make something from, and post about, a recipe from a book in their collection. All recipes must be from a printed cookbook, so no online recipes, word of mouth creations, or - well - you get the drift. Once you've posted, be sure to link your creation to the theme's original post via the linky widget provided. Its just that easy and just that fun. I hope to see you there!

I very much wanted to join the first group theme - Your First Love: Our First Theme - but I've missed the deadline. While I did, in fact, make a recipe from my first cookbook love, I just didn't have time to write about it ... so I'm doing it now. Consider this my way of introducing you to the Cookbook Lovers Unite project.

Cookbook wise, my first love is decidedly classic: The Joy of Cooking (1974 edition). I fell hard and fast for it while deep in the throes of a particularly violent episode of Chicken Pox. I was in my late teens - far, far too old for such an illness - and as such I was really knocked out, just spectacularly sick. Recovery was slow, scratchy, and hopelessly boring.

While doing hard time on the couch, mostly in front of the TV watching the 1984 winter Olympics, I casually picked a well-worn copy of The Joy of Cooking off my mother's cookbook shelf. Instantly charmed by the kitschy, retro illustrations, the book captured my attention far more than I expected; I read it cover to cover. And, more than that, it captured my imagination. I began to envision elegant dinner parties with chic canapes and fizzy punch. Or luscious, long-simmered stews, served bubbling hot from the oven on crisp winter nights. I began dog-earring the pages, creating my imaginary menus and longing to feel well enough to get cooking. Eventually I recovered and, if memory serves, I made my family a meal from Joy shortly thereafter.

I still have and treasure that battered old copy of Joy. Over the years, I've returned to it again and again ... for quiches, pot pies, French bread, and my all time favorite peanut butter cookie recipe. It truly is a classic and I continue to be charmed by its retro tone and whimsical presentation. I mean, c'mon, this edition contains recipes for: moose, beaver, and bear! Its a hoot!

To honor my first love, I decided to bake Gingersnaps. And, for once, I decided to simply make the recipe as directed. This was my first time using this recipe and I wanted to give it a chance before fiddling with it. Though I did add an extra 1/2 tsp. of ginger. Shush, don't tell.

Honestly, these aren't the Gingersnaps of my dreams. They're delightfully crisp, the texture is just prefect, but they're altogether too sweet for my tastes. Next time I will cut back on the sugar and increase the ginger. I intend to play around with it and report back. Stay tuned. Though if you enjoy a sweeter cookie, this baby's for you.

Lastly, as a nod to tradition, I'm presenting the recipe as written in the book. I find the distinct lack of instruction amusing. I hope you will too. Seasoned bakers will know to follow proper creaming / wet /dry ingredient technique here. (Basically, cream your wet ingredients, whisk together and beat in the dry, form the cookies and bake. ) As written this recipe provides only two steps with very little instruction. Given such brevity, its a wonder the book is 787 pages long!

Gingersnaps:

Recipe from the 1974 Edition of The Joy of Cooking

• 3/4 cup butter, softened
• 2 cups granulated sugar
• 2 eggs, beaten
• 1/2 cup molasses
• 2 teaspoons white vinegar
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Pre-heat your oven to 325 degrees F.

2. Mix ingredients until blended. Form dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes.* As the ball melts down during baking, the cookie develops the characteristic crinkled surface.

Yield: about 10 Dozen 2 inch cookies

* Unless your cookie sheets are old and forlorn, there's really no need to grease the cookie sheets. I didn't and it worked out just fine. Do immediately transfer the baked cookies from the sheet to a wire rack to cool. That is a must!

Enjoy!

Food and Wine's Chicken Scarpariello

Hard to believe it but I'm on the road again. In fact, I'm on my way to New Orleans. I'll be back next week and in the meantime, I've made a little something to tide you over.

Earlier this year, Food & Wine magazine began arriving in our mailbox each month. Curious too, since neither the husband nor I had signed up for a subscription. I suspect it may have something to do with our Carnegie Hall series, but in any case, I've certainly been happy about it.

We've both enjoyed paging through the magazine each month, but never quite got around to cooking from it ... until last Sunday, that is. The October 2010 issue is jam-packed with recipes too tantalizing to be ignored. We set our sights on the Chicken Scarpariello, page 120, and a finer choice I cannot imagine.

Redolent with the aroma of sauteed garlic and fresh rosemary, this dish really ups the anti on the traditional with the addition of some piquant Peppadew peppers. (For those unfamiliar, Peppadew are sweet, spicy, pickled peppers that typically hail from South Africa ... although mine hailed from Zabar's.) And, of course, you can never go wrong with that lemony tang that makes a good Scarpariello so inviting. In fact, I added even more fresh lemon juice to the sauce, because I'm such a fan.

For the most part, I followed the recipe - opting for some bone-in, skinless chicken thighs rather than the boneless, and adding a couple of skinless boneless breasts for myself as well. (Not a fan of the thighs ... neither the chicken's, nor my own.) I used whole wheat pastry flour, rather than all-purpose flour to coat the chicken, and I used perhaps 1 or 2 teaspoons of butter to mount the sauce, rather than the 2 tablespoons called for in the recipe. The results? Magnificent!

This was the most succulent, tender, and flavorful chicken dish I've made in a long, long while. Its going right into the rotation, Chez Diva, and I'm looking forward to making it again. You can find the recipe here ... print it out, then run, don't walk, to your stove and make it. Its just that good.

And don't say I never gave you anything.

Bon appetite!

Things I Learned at BlogHer '10: A Re-Cap, of Sorts

Last weekend, 2,500 bloggers gathered at the Hilton New York for BlogHer '10. I was one of them. As a food blogger, I knew I'd be in the minority at this general conference, so I wasn't really sure what to expect. Would the breakout sessions be useful for what I do? Would I be the only non-mommy blogger there? Would I do a better job taking photos and documenting this experience than I did at BlogHer Food?

In short: Yes, No, and No.

In general, I tend to find the conference experience somewhat overwhelming - and BlogHer '10 was no exception. So much to see, so much to do, so many people to meet; it all becomes a blur for me at some point. Hence, my continued inability to capture the experience in photos! I will, however, try to capture a bit of it in words.

Below, the highlights ...

The Top 6 Things I Learned at BlogHer '10:

• Community Counts. Meeting and connecting with other bloggers continues to be the highlight of any conference experience for me. I met Lindsey who writes about interior design; and Erica who writes about modern day manners. I met women who write about writing; and women who write about their daily lives. I met still others who blog for corporations, or private industry, and, naturally, those who write about their children. I met women who tell their stories in words, and those who speak through pictures. And most of all, I met my friend Mo Diva, whom I've been meaning to meet for ages now! We had a blast together! Yay!

• A Significant Number of Women Who Blog Are Named: Jen. Like this Jen, and that Jen, and even this Jenn. I enjoyed meeting them all!

• Writer's Block is Writer's Block, Across the Board. It doesn't matter if you're a food blogger or a free-verse poet, writer's block sucks. Shaking out of it can be difficult, and the session on Writing Inspiration: Stoking Your Creativity offered several good and useful suggestions for doing just that. Hit up the link for the live-blog transcript of the discussion.

• I Need a Better Camera ... And to Pay Attention While Taking My Pictures! And I'm working on that. I attended a really great photography session on day one, and have decided to bite the bullet and buy a DSLR and learn how to use it ... despite the fact that they terrify me. I've also learned that I need to do a better job of thinking before I snap the shot. It sounds silly when I read that back, but nevertheless, its true.

• Its OK to Love Your Small Blog. Blogging is work; hard work, sometimes. The bigger the blog, the more the work. I'm a small fish in a HUGE pond and I'm OK with that. Why? Because I sat in a room with hundreds of others like me and connected to what they said. You can read about it here.

• Never Underestimate the Power of Advil and a Really Comfy Pair of Flip-Flops. Dude, by the end of day one I was sore all over. Every part of me hurt. Hurt! The fact that I was laden with bags and bags of swag may have had something to do with it, or it could just be my age. I walked billions of miles in cute silver sandals on day one. Day two? Soft cushy flip-flops and Advil every 4 hours. Really. I mean it. I still haven't recovered.

Of course there's more, much more, but the hour grows late and this post grows long. I went, I saw, I learned, I connected ... and that's what conferences are all about - for me, at least. If you're reading this and you're a food blogger, I strongly suggest you make plans to attend BlogHer Food '10. I'll be there, and I can tell you from experience - its not to be missed. You might also choose to attend the Foodbuzz Blogger Festival. And, if you're lucky enough to have the time and the resources, by all means do both.

If you're reading this and you're a blogger of a different feather, make plans for BlogHer '11 in San Diego ... oh, and don't wear heels!

Cheers!

Chicken Meatballs with Ariosto Seasoning

Its no secret that we're in the midst of an extraordinarily hot summer. Record highs have been set all over the country and here in the city, we've been living in a blast furnace; each day more hot and humid than the next. I'd say that its typical for July, except that we're on pace to have the hottest July on record. Ole.

My birthday fell smack in the middle of this unusually hot month and when dinner time rolled around, I wanted what I always want for my birthday meal ... despite the heat. I wanted meatballs.

Its long been a joke in my family that my birthday tends to be the hottest day of the year. It wasn't this year, but it was close. Regardless of the heat, I bowed to tradition; only this year, I lightened things up a bit. I chose to make chicken meatballs and I had a little help in seasoning them too.

Recently, the good folks at Ariosto seasonings reached out to me and offered me some samples of their seasoning blends. I happily accepted. Made in Milan, Italy, with Sicilian sea salt, Ariosto seasonings are one of Italy's top selling brands. They feature a delightful blend of herbs and sea salt, with no additives, MSG, or artificial ingredients. Ariosto sent me a wonderful assortment of their blends, and in this recipe I've used their: Insaporitore per Carni (seasoning for meat and chicken), Aglio e Peperoncino (a spicy blend featuring garlic and crushed red pepper flakes), and Insaporitore per Sughi al Pomodoro (seasoning for tomato sauce).

The results? Magnificent! Or, should I say, magnifico?! The sauce had a wonderfully spicy kick, due to the crushed red pepper flakes, and the meatballs were tender and perfectly seasoned. Mille grazie per tutti, Ariosto!

Spicy Tomato Sauce:

• 1 1/2 tablespoons extra virgin olive oil
• 2 cloves of garlic, peeled and minced
• 1 teaspoon Ariosto Aglio e Peperoncino seasoning
• one 7g packet of Ariosto Sughi al Pomodoro seasoning
• one 28 oz. can of crushed tomatoes
• 2 teaspoons tomato paste
• one 8 oz. can of tomato sauce
• 1/4 cup good quality red wine
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Heat the oil in a large, non-reactive, sauce pan over medium-high heat until hot but not smoking. Add the minced garlic and 1 tsp. of Ariosto Aglio e Peperoncino seasoning and saute, stirring, for one minute.

2. Add the rest of the ingredients to the pot, stir well to combine, and allow the mixture to just come to the boil. Reduce heat to low, cover and simmer, while you make the meatballs. Stir once in a while, for good measure.

Chicken Meatballs:

• 1 pound ground chicken breast
• 1 teaspoon Ariosto Insaporitore per Carni seasoning
• 2 teaspoons salt-free grilling blend (I use Mrs. Dash Steak blend)
• 1/4 cup grated Parmesan cheese
• some freshly ground black pepper
• dash of freshly grated nutmeg
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1/4 cup seasoned whole wheat bread crumbs

Pre-heat your oven to 425 degrees F.

1. In a large mixing bowl, combine all of the ingredients and mix well - with clean hands, or a fork - to blend. Mix until fully incorporated. Mixture will be slightly sticky. Form the mixture into 12 even, round, meatballs and place on a large baking sheet when formed.

2. Bake meatballs in the middle of a pre-heated 425 degree oven for 15 minutes.

3. Remove from oven and transfer the meatballs to the sauce, stirring to coat. Cover the pot and allow the meatballs to simmer gently in the sauce - on very low heat - for at least 30 minutes and up to an hour, so the flavors will meld. Stir once in a while to ensure they don't stick to the bottom of the pan. Serve over cooked pasta and garnish with some chopped fresh parsley and freshly grated Parmesan cheese. Enjoy!

As written, this recipe will serve 6.

Careful readers will note the lack of salt in both the meatballs and the sauce. Since the seasoning blends feature sea salt, I found it unnecessary to use additional salt. Do as you see fit.

Ariosto seasonings are available online and in some specialty markets across the country. I look forward to trying their potato and fish blends, as well as future experimentation with the seasoning for meat. I really enjoyed the flavor of the sauce seasoning, and found the ease of use to be a real time saver - no need to measure or dust off a long list of herbs and spices ... its all right there in that happy little packet.

A brief word of caution regarding the Aglio e Peperoncino blend ... its spicy! Personally, I like it that way, but go easy if you're heat averse.

Lastly, if you're unable to find Ariosto seasonings in your neck of the words, feel free to reach out to the charming and delightful Mr. Saverio Lo Presti - you may contact him via email: slopresti@ariosto.it - and he will respond immediately.

Buon appetito!

Winners! - 2010 Nautica New York City Triathlon Edition

Minutes away from the finish line.

I'll be honest, watching my sister-in-law compete in the 2010 Nautica New York City Triathlon last Sunday was one of the most thrilling events of my life. Watching someone you love achieve her goal is so inspiring and I couldn't have been more proud if I had run the race myself.

Not only did Heather finish the race - there was no doubt she would - but she did it with such style and grace, she almost made it look easy ... and she looked good doing it too! Heather, you are my hero!

Heather has graciously agreed to an interview with me so you can learn a little bit more about the race, what it felt like to run it, and how to prepare for a Tri. I hope you'll enjoy reading this as much as I enjoyed putting it together. And I hope you'll be inspired by this series too. As it turns out, the interview ran a bit longer than I had anticipated so I will present it in two parts.

Part One appears today, and Part Two will appear tomorrow. Fear not, we will return to our regular Thirsty Thursdays feature next week! As promised, I will also announce the winners of the Oceana water bottle give-away today at the end of this post.

I'll start with the obvious question: Swimming the Hudson ... as gross as it sounds? How did you feel once you jumped in and how did the swim go for you?

Well, its gross, but probably not as gross as the perception. There's a perception that the river is full of eels and garbage and toxic waste - but I didn't see any of that. The most unnerving thing about the Hudson is its taste. When you swim, you can't help but get water in your mouth and the Hudson is a mix of salt and fresh water. You definitely taste the salt ... mixed with a tinge of gasoline and motor oil! Its gross! I'll be honest, it turned me off.

I felt fine when I jumped in - I mean, I like water, I like swimming and its not like your skin starts tingling as soon as you hit the river. I was really anxious about it, prior to the race, but would feel more prepared for it if I did the race again. Despite all that, the swim went well for me because its such a fast current. The current gets stronger as the day goes on. I was on the early side of the current but it was still remarkably fast. That's the trade-off with the Hudson - it tastes awful, but it moves really fast!

You finished the race with an impressive time: 3 hours, 24 minutes, which was doubly impressive given the oppressive heat of the day. How were your transition times and did you feel like the weather was a factor for you in this race? Are you happy with your results?

I am happy with my results. I've been thinking about this a lot since Sunday - the goal I set for myself was to finish the race and feel good - not to finish in a set amount of time - and I did that. So I'm definitely happy. Heat was undoubtedly a factor (temps were in the 90s on Sunday), especially towards the end of the bike and certainly towards the end of my run. I ran almost 10 minutes slower than I usually do. Normally, I run 6 miles in under an hour, but on Sunday it took 1 hour and 4 minutes.

I was happy with the transitions, especially as I look back. My first transition, from the water to the bike, was 8 minutes. Initially that seemed long - but that transition area was 400 yards away from the end of the swim; plus you have to remove your wet suit, dry yourself off, put on your shoes, etc., it takes time. My second transition, from the bike to the run, was 3 minutes. I put a transition plan together prior to the race, so I felt really well prepared.

I spent 12 weeks conditioning my body for the race - and I put the same effort into forming a "race-day game plan", especially on the Friday and Saturday before the race. Nautica offered a transition over-view on the day before the race and I took them up on that. I wanted to physically see the area and know what to expect and how to navigate it. I knew the importance of forming a transition plan from past experience with sprint tri's, so I had a great foundation for how to prepare.

You've previously competed in two sprint (half-length) triathlons, but this was your first Olympic length race. Did the race feel twice as long?

Running the Danskin Sprint Tri two years ago gave me a strong foundation in terms of what to expect, how to prepare mentally, and planning for the things you don't think about like the transition plan and how to take off your wetsuit. You actually have to practice taking off the suit - multiple times. There wasn't anything that I did on Sunday that I hadn't done before - even eating GU (an energy gel which I really don't enjoy), so I knew what to expect and that helps.

It actually didn't feel twice as long! I don't know if that's because the Hudson is so fast - that may have made a difference. The bike started to feel a little long, probably because of the heat. But as far as the run goes, it kind of flew by. There were so many people along the course of the race, cheering, that you sort of lose track of how long you've been running. Prior to the race I was training six to eight mile runs - with no one cheering for me, and believe me, that can start to feel long. Having my friends and family out on the course cheering for me at different points along the way really sped it up.

It was obvious to me that you were really well prepared for the race. Can you tell us a little bit about your training schedule? Did you use a professional training organization?

I entered into a 12 week training program for this race. In order to join, you had to be able to complete a sprint tri - which means swimming 1/2 mile, biking 13 miles and running 3 miles - you had to come into the training being physically able to do those 3 things at those distances ... and I was. I was already in shape, so I didn't train for the training program, per se, I knew I could do it. During the 12 week program, I was working out 6 to 7 days a week, building on the distances of the swim, bike, and run that whole time. At the peak of training, I was doing everything at distances in excess of the tri; swimming more than a mile, biking an average of 30 miles (and up to 50), and running 8 miles.

There may have been times when I got only 5 days of training, but towards the end, I was more focused. You start to learn how to fit it all into your day as you get further along in the training. It becomes a routine. You find ways to get it done.

I trained with JackRabbit Sports in New York City. They're an athletic store that specializes in training for marathons and triathlons.

Since I'm running a food blog here, can you tell us about your pre-race meals? What did you eat while training and on the morning of the race?

I think the nutritional aspect is something that evolved with my training - I kind of took it for granted in the beginning, but it soon became obvious to me how important it is to eat well. Initially, I didn't really pay attention - I have a certain way of eating and drinking and in the beginning I didn't change much. But when you start training 6 to 7 days a week, you have to pay attention. I was starting to feel tired and unable to keep up; then I started to realize that the way I ate would play a big role in my performance - in my ability to perform. I did a little research about energy foods and the type of carbs you need for fuel. The popular perception is that its all carbo-loading with pasta - and while its true that you need more energy from carbs, pasta is not the only way to get it. I ate a lot of fruit. I really began to crave fruits and nuts - as well as dairy and ice cream. Carbs from those sources became important for me.

I didn't eat a lot of red meat during training, which is kind of odd because I love red meat, and I'm not necessarily giving it up. But I did phase off of it - I ate a lot of chicken and tuna fish sandwiches instead. I was literally craving fruit and tuna sandwiches every day! One of my friends joked that this race was my pregnancy in that way!

Pre-race, its important to store energy on the Friday and Saturday prior, Friday is actually the most important day. I had some pasta, fruit, a light protein, a little salad. Nothing too taxing. Its important not to introduce new foods or eat anything too spicy or challenging. You need to eat foods that are familiar and easy to digest.

The morning of the race varies from person to person. Some people don't eat at all, because it makes them sick, but I know I need to eat. I have a little race day breakfast ritual - I eat peanut butter toast and a banana. I'm used to it, its my go-to breakfast.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stay tuned for Part Two of my interview with Heather tomorrow - when we'll discuss the elation of realizing a goal; the importance of water and how to begin working towards completing a triathlon. Trust me, its inspiring!

And now, our winners! As always, I used random.org, to select the winners of our Oceana water bottles and they are ... drum roll, please .... comments number 15 and 13. Congratulations to Steph of Steph Chows and Wilma of Wilma the Pug! I'll be reaching out to you for your mailing addresses so that Nautica can send your bottles directly. Enjoy!

HUGE congrats to Heather and many thanks to the good people at Nautica for offering the give-away.

Cheers!

Disclaimer: Wilma is actually my furry niece and her mom (my other sister-in-law) is the writer behind her words. She really was the random winner of the second bottle and I am abiding by random.org's choice. I just wanted you all to know, in the sprit of full disclosure!

Thirsty Thursdays: June Challenge Round-up

Talk about short and sweet ... I had but one entry into my Thirsty Thursdays June Jalepeno Challenge! I think the heat may be getting to all of us! Fortunately, its a spectacular entry, as you will soon see.

If you recall, The Duo Dishes chose jalapeno as the ingredient for this month's challenge. While I had hoped for broader participation, given this interesting choice, I do understand that the summer is in full swing and things can be slow in the blogging world as a result.

The good news is that our sole entry is a spectacular one. Team Noodle, from Tangled Noodle, has triumphed again - offering up the Hot Fuzz for your spicy sipping pleasure. This gorgeous cocktail boasts an interesting twist on the jalapeno theme; using some chipotle infused tequila in combination with lime juice, peach schnapps and orange juice to create a fuzzy navel inspired margarita. A winning combination if there ever was one, I'd say.

As Noodle explains in her post, the peach/chile pairing is a natural: "this luscious stone fruit and piquant chili achieve a perfect taste combination of sweet and spicy, and is already a popular pairing in salsas, barbecue sauces and jams."

Run, don't walk, right over to Tangled Noodle and check out the recipe for their Hot Fuzz cocktail - I know you'll be as anxious as I am to try it.

Given the lack of participation this month, I've decided to suspend the challenge until fall. We will resume in September and Tangled Noodle will have the honor of choosing the next ingredient or spirit.

My deepest thanks to Team Noodle for being such good sports and taking up the challenge once again. Congratulations on an inventive and delicious creation!

Cheers!

Blackberry Bundt Cake with Xagave Nectar

Sometimes, when email meets regular mail, its a match made in heaven. Let me explain: this luscious, summery cake is the direct result of a recent email and a packaged delivered to my door.

Like many of you, I subscribe to TastingTable. Some weeks back, their recipe of the day was a scrumptious looking blackberry buttermilk bundt cake with an orange glaze, offered by White House pastry Chef, Bill Yosses. I filed it away for later use.

Later that week, I received a package from the good folks at Xagave Nectar. They reached out to me an offered me a sample of their agave nectar and a copy of their wonderful cookbook: "Delicious Meets Nutritious." I ran a quick search on the company, determined that their product was indeed all natural and certified USDA organic - and I, happily, accepted. Still later, I paired the two of them together and the results were magnificent!

Xagave is a premium blend of the nectar derived from both blue and white agave plants. According to their data, it has the highest concentration of calcium and inulin, and is the only product on the market with a standardized inulin content. Inulin is prebiotic fiber that has been shown to benefit both the digestive and immune systems, increase calcium absorption, and increase bone density.

I'm neither a scientist nor a nutritionist, so I can't speak to such claims ... but I am a baker and I can tell you that I really enjoyed baking with this product. Xagave has a neutral, sweet taste, a fantastic pourable texture and is easy to blend with both hot and cold ingredients. The finished cake had a moist, tender crumb, and the flavor was just sweet enough, without being cloying.

In preparing this cake, I substituted 3/4 cup of Xagave for the 1 3/4 cups of sugar called for in the recipe. I also chose to use a combination of whole wheat flour and whole wheat pastry flour, rather than white flour. This recipe is based on Chef Yosses' Blackberry Buttermilk Bundt cake, featured on TastingTable.com. Should you prefer to go the traditional route with sugar and white flour, by all means, have a go at that link.

Please note that when baking with any agave nectar, it is necessary to reduce the oven temperature to 325 degrees F.

Blackberry Bundt Cake with Xagave Nectar:

• 2 cups whole wheat pastry flour
• 2/3 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter, softened
• 3/4 cup Xagave nectar
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup of low-fat buttermilk
• 2 pints fresh blackberries, rinsed and drained

For the glaze:

• 1/2 cup of fresh orange juice
• 1/4 cup Xagave nectar (or 1/2 cup confectioners sugar)
• 2 teaspoons finely grated fresh lemon zest

1. Pre-heat your oven to 325 degrees F. Great a 2 quart non-stick bundt pan with butter and dust with a light coating of flour, shaking out the excess.

2. In a large bowl, combine the whole wheat pastry flour, whole wheat flour, baking powder, salt and baking soda. Whisk well with a wire whisk to combine and reserve.

3. Cream the butter in the bowl of your electric mixer, using the paddle attachment, until light and fluffy. Turn the mixer to low and slowly pour in the agave nectar. Beat well on high until well combined. (The mixture will have a pudding like consistency.) Beat in the eggs, one at a time until thoroughly combined, scraping down the sides of the bowl as necessary. Add the vanilla and beat until combined.

4. Turn the mixer to low and beat in the flour mixture by thirds, alternating with the buttermilk, until all of the flour and buttermilk have been added. Beat until just combined. Remove bowl from mixture and add in the fresh blackberries, folding them in by hand with a spatula to distribute evenly.

5. Pour batter into prepared bundt pan and bake in the middle of a pre-heated 325 degree oven for 50 minutes (or up to an hour) or until golden brown and a tester inserted into the middle of the cake come out clean. Remove from oven when baked and allow cake to cool in the pan for 15 minutes, then invert onto a serving platter.

6. To form the glaze: combine the fresh orange juice, agave nectar (or confectioners sugar, if using) and lemon zest and whisk well to incorporate fully. Using a skewer or long thin knife, poke deep holes all over the cake and while the cake is still warm, slowly spoon 1/2 of the glaze all over cake, allowing it to seep in. Let the cake rest for 20 minutes, then spoon the remaining glaze over cake and allow it to set for at least 10 minutes. Serve and enjoy!

Like most agave nectar products, Xagave is low on the glycemic index and is far sweeter than sugar - so you can use less and save some calories in the process. Both their site and the "Delicious Meets Nutritious" cookbook have a fantastic conversion chart that will help you substitute agave for sugar in any recipe. This is an invaluable resource!

The cookbook is filled with hundreds of recipes: everything from condiments (like sugar-free, agave sweetened ketchup!), to sauces, baked goods, main courses and even cocktails. Naturally, I was thrilled to find the cocktail section. I've been substituting agave nectar for simple syrup in all of my cocktails for some time now and the results have been magnificent.

You can order both the cookbook and the Xagave nectar from the website and I gather that it can also be found in some natural food markets across the country as well.

So, do you enjoy baking with agave nectar? Curious Diva wants to know.

Bon appetite!

Thirsty Thursdays: June Challenge - Jalapenos!

As you may recall, The Duo Dishes won the May TT Challenge and they have selected jalapeno as this month's featured ingredient. A most excellent choice!

I've long been a fan of the spicy cocktail and jalapeno plays well with so many flavors and spirits. Of course, the most obvious use for jalapeno is a spicy margarita ... and I have gone that route in the drink I'm featuring today.

That said, I am going to encourage you to think outside the box, should you choose to enter this month's challenge. Jalapeno pairs well with: lemon, lime, orange (or any kind of citrus), pomegranate, mint, cilantro, tomato, cinnamon, and salt, to name but a few.

Be aware that jalapenos can vary in their intensity from pepper to pepper. Some peppers are rather mild, while others are extremely hot. Always taste your pepper to determine heat level before you mix your drink. If it is extremely hot, reduce the amount of jalapeno you are using, especially if you're going to muddle the pepper. If the pepper is extremely hot, remove the stems and seeds prior to mixing.

In terms of spirits, I'd say almost anything goes. I wouldn't hesitate to pair it with: vodka, gin, tequila, mezcal or beer. But, really, you're limited only by your imagination! As far as extracting the flavor goes, you have two choices: you can muddle the pepper, or infuse your spirit with the jalapeno. If you go the infusion route, wash, dry and slice your pepper, then add it to a quantity of your chosen spirit and allow it to sit for at least 4 hours, or overnight, depending on how hot you'd like your drink.

I've taken today's recipe from Navan's site. I liked this unusual twist on the margarita, especially for the lovely vanilla notes that the Navan brings to the party. The original recipe calls for silver (or white) tequila, but I only had gold on hand. Do as you see fit.

The Madagascar Margarita:

• 3 ounces tequila
• 1 ounce Navan
• 1 - 2 teaspoons agave nectar, depending on your taste
• 3 rings of fresh jalapeno, or less, depending on heat level
• wheel of lemon or lime for garnish

Place the fresh jalapeno rings into a cocktail shaker and over them pour the tequila. Muddle the peppers, crushing slightly to extract their juice. Add the Navan and the agave nectar and fill the shaker with ice. Cover and shake well until the outside of the shaker frosts. Strain into an ice filled rocks glass and garnish with a wheel of lemon or lime and a slice of fresh jalapeno. Serve and enjoy, repeat as necessary!

To enter this month's challenge:

1. Create a cocktail using jalapeno as an ingredient and write a blog entry about it. Post your entry sometime before midnight on Friday, July 2nd, and include a link back to Beach Eats:

http://beacheats.blogspot.com

2. Send an email entitled Thirsty Thursdays June Challenge to: ttchallenge[at]gmail[dot]com

The email must include the following information:

• Your name
• The name of your blog
• The name of your cocktail
• The link to your blog entry and a photograph of your drink
• Entries must be received by midnight on Friday, July 2nd

3. You can still participate, even if you don't have a blog. Simply send an email with the above information, minus the blog stuff, and I will include you in the round-up.

The round-up will be posted on Thursday, July 8th and a winner will be declared at that time.

Good luck and get mixing ... I'm looking forward to your spicy creations!

Cheers!

Diva Cooks: Astra Libris Edition

So, at long last, those whole wheat biscuits - and I promise they're worth the wait.

Part of the reason for the delay, was that I wanted to do this recipe and its creator justice. Back in February, I began an new feature: Diva Cooks - a series of posts wherein I cook and write about the food of other bloggers. The series began with Tangled Noodle's incredible Honeyed Apple Turkey Pot Pie and it continues today with Food for Laughter's whole wheat biscuits.

Written by Astra Libris, Food for Laughter is one of my most favorite blogs. Astra Libris is a gifted writer with a warm, generous spirit and a heart as big as the great outdoors. Her love of family, friends and food shines through in every post and you cannot help but smile when you read her words ... and droll when you read her recipes.

She first posted her whole wheat biscuit recipe back in June of 2009 and I've been making them ever since. They have become my go-to biscuit and I am pleased to share them with you today. In this case, I used them as a vehicle for using up some of the garlic scapes, and that ingredient is optional. Feel free to leave them out. Alternately, you could choose to add some chopped scallions, and or a bit of grated cheddar ... the options are limitless.

As you'll see when you click over, Astra serves these biscuits with her lighter version of white gravy - a Southern staple that she's made-over by using turkey sausage (or soy crumbles) and 1% milk. I have yet to try her white gravy, but I'm certain its every bit as delicious as these biscuits!

Astra Libris' Whole Wheat Biscuits - Diva Style:

• 1 1/2 cups whole wheat flour
• 1 cup white whole wheat flour (or whole wheat pastry flour)
• 1/2 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 large garlic scapes, minced (optional)
• 1 cup non-fat milk (or 1% milk)
• 1/4 cup melted butter

Pre-heat your oven to 425 degrees F.

1. In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt. Whisk well with a wire whisk to combine. Add in the garlic scapes, if using and whisk again to combine. Add the milk and stir with a wooden spoon until just combined. Add the melted butter and stir again until just combined. At this point, the dough will be formed, give it a gentle knead or two, in the bowl, just to bring it together.

2. To form the biscuits: use a 1/4 cup measuring cup and scoop by 1/4 cup fulls onto a baking sheet. The dough will yield approximately 10 biscuits. Bake in the middle of a pre-heated 425 degree oven for 15 minutes, until light golden brown and cooked throughout.

Serve and enjoy!

You'll note also that Astra's original recipe gives options for a vegan version, and that it uses a bit of white flour. I've used all whole wheat based flours in this recipe, though feel free to do either. I've also reduced the amount of sugar by half and, again, that's a personal choice.

These are my absolute favorite whole wheat biscuits and I hope you'll try them! I also hope you'll stop by Food for Laughter and get to know Astra and her wonderful family. I know you'll love her as much as I do!

Bon appetite!

Fun With Garlic Scapes

Fear not, our regular Thirsty Thursdays feature will resume next week. I simply haven't had a chance to mix up any magic in the cocktail area this week. Sad, huh?

But I have had time to get busy with some garlic scapes. As I mentioned yesterday, I'm long, very long on garlic scapes - thanks to bro's garden. For those not in the know, garlic scapes are the flower stems that garlic plants produce before the bulbs mature. They're long, green shoots, with a pale portion near the top, from which will grown the eventual bulbs. Gardeners often harvest the young, tender shoots to encourage larger bulbs to form ... which is good news for adventurous cooks!

I added them to the couscous dish on Tuesday. I turned them into an onion/garlic dip on Wednesday. (as seen below) And I'm planning on making this white bean garlic scape dip later on in the week, thanks to the recommendation of Diva Sis in Law, K. who emailed me the recipe.

My onion/garlic dip was very much a fly-by-the-tips-of-my-tiara operation. No real recipe here, I used: one 6 ounce container of non-fat plain Greek yogurt, 1 teaspoon of bottled horseradish, 1 teaspoon of onion powder, 1/2 teaspoon of BBQ Seasoning, 3 large garlic scapes - minced, and a little dash of lemon pepper seasoning. I whisked it all up, then let it chill in the fridge for a few hours. The husband enjoyed it with chips, prior to dinner, and I enjoyed it with some strips of fresh red bell pepper. Yum!

Finally, I threw some minced scapes into this batch of outstanding whole wheat biscuits that I made late Wednesday afternoon. They were scrumptious. More on this recipe tomorrow.

Even with all of that, I haven't made a dent in my stash of scapes! I could certainly make some pesto ... but then I'd want to have it with pasta and I've been trying to cut back. So, what's a Diva to do??

Thus, I turn to you, my savy readers and ask: What would you do with a bag of fresh garlic scapes?

I need ideas ... stat!

Cheers!

Israeli Couscous with Chicken, Mushrooms, Garlic Scapes and Asparagus

Will wonders never cease? I actually cooked a meal at home last night - and a tasty meal at that!

This dish is based on Bev Bennett's recipe for Couscous Pilaf with Chicken and Mushrooms that appeared recently in the New Haven Register. Mama Diva passed it on to me last weekend with her recommendation. I varied the ingredients according to what I had on hand; substituting some cooked roast chicken for the chicken breast, adding some asparagus because it seemed like a good idea, and finishing the dish with some freshly grated Parmesan, because - why not?

The somewhat whimsical addition of garlic scapes is the result of my bro's largess. He's planted an enormous quantity of garlic this year and he favored me with what seems like 5 pounds of fresh scapes! I expect they'll be making their way into just about everything I cook this week. Stay tuned.

If you're hungry and in a hurry, this is the meal for you. Its quick, nutritious, filling and altogether delightful. If you don't have any cooked chicken on hand, please consult the original recipe for instructions on using skinless, boneless chicken breasts, as the directions will vary accordingly.

Israeli Couscous with Chicken, Mushrooms, Asparagus and Garlic Scapes:

• 3 teaspoons olive oil
• 2 cups Shiitake mushrooms, sliced
• 1 large shallot, peeled and minced
• 1 large clove of garlic, peeled and minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon Herbes de Provence
• pinch of Kosher salt and some freshly ground black pepper
• 1 cup of cubed cooked chicken
• 1 teaspoon of butter
• 2/3 cup Israeli couscous
• 1 1/4 cups hot chicken broth
• 1 bunch of asparagus, trimmed and cut into 1 inch pieces
• 3 fresh garlic scapes, minced (optional)
• 4 sprigs of fresh thyme
• 1/4 cup freshly grated Parmesan cheese, plus additional for sprinkling
• some chopped fresh parsley for garnish

Heat the oil over medium-high heat in a large skillet. When it begins to shimmer, add the mushrooms and cook, stirring as needed, until mushrooms are tender and just beginning to brown. Add the shallots and garlic and saute for 1 to 2 minutes. Add the curry powder and the Herbes de Provence and saute for one minute, then season with a bit of salt and pepper.

Add the cooked chicken and continue sauteing and stirring for 2 minutes. Add 1 teaspoon of butter, allow it to melt, then pour in the Israeli couscous. Cook for 1 to 2 minutes, allowing the couscous to toast and brown slightly. Add the hot chicken broth and stir well to combine, scraping any browned bits up from the bottom of the pan. Add the asparagus, the garlic scapes and the leaves from 4 sprigs of fresh thyme. Stir well to combine.

Bring the mixture to the boil then immediately reduce heat to low, cover and simmer for 5 to 10 minutes or until couscous is tender and most of the broth has been absorbed. Before serving, add in 1/4 cup of freshly grated Parmesan cheese and stir to melt and combine.

Serve immediately, garnished with some chopped fresh parsley and a sprinkle of Parmesan cheese. Enjoy!

Ms. Bennett's recipe suggests that this is a meal for two, but I believe my version yielded enough for four. Your mileage may vary, of course.

Should you wish to go the vegetarian route, you could certainly leave out the chicken and substitute some vegetable broth for the chicken broth. Either way, you'll be rewarded with a quick and altogether satisfying meal. Round it out with a nice big salad or some steamed veggies and call it dinner. I sure did!

Enjoy!

Chocolate Chip Zucchini Cake

You may want to file this recipe away for use later this summer, when your garden overflows with zucchini. Then again, this cake is so good, you may not want to wait.

If you're in the mood for a rich, moist, chocolaty extravaganza - this is the cake for you. And, bonus, you can count it as a vegetable! Well, not really, but you will have the added benefit of some nutritious zucchini to off-set your indulgence. I'd say that's a good deal; a very good deal, indeed!

I've adapted this recipe from The Flat Belly Diet Cookbook and I'm well pleased with the results. I've added some cinnamon and Chinese Five Spice powder to bump up the flavor, reduced the amount of oil, and altered slightly the composition of the flour. This is a quick, nutritious and wholesome splurge that's sure to satisfy even the most dedicated chocoholic.

Chocolate Chip Zucchini Cake:

• 1 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup non-fat vanilla Greek yogurt
• 1/4 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (@ one large zucchini)
• 3 cups semisweet chocolate chips, divided in half

1. Pre-heat your oven to 350 degrees F and coat an 11'" x 8" baking pan with a light coating of butter or oil. (I did not have a pan this size, so I used a 9" x 9" glass baking pan and it worked just fine. Adjust the baking time accordingly depending on your pan size.)

2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon and Chinese Five Spice Powder, whisk well to combine and reserve.

3. In a large mixing bowl, whisk together the eggs, sugar, yogurt, oil and vanilla until thoroughly combined. Whisk in the shredded zucchini until combined, then stir in 1 1/2 cups of semisweet chocolate chips.

4. Add the reserved flour mixture, by thirds, to the zucchini mixture and stir until just combined. Pour into prepared baking pan and bake in the middle of a pre-heated 350 degree oven for 30 to 40 minutes, depending on pan size, or until lightly browned and cooked throughout. The cake is finished when a wooden toothpick inserted into the center comes out clean. (If you're using the 9 x 9 inch pan, the cake will need to bake for approximately 40 minutes. Less time will be needed for the 11 x 8.)

5. Remove cake from the oven and immediately sprinkle the remaining 1 1/2 cups of chocolate chips over the top of cake. (Pictured above.) Allow the chips to sit for a minute or two, until softened and melty. Spread the melted chips in an even layer across the top of cake to form frosting. Allow the frosted cake to cool for at least 45 minutes, prior to serving, so they frosting will set.

This cake comes together in a hurry - I'd say 15 minutes of mixing time - so its every bit as easy as making a boxed cake and its healthier to boot! Waiting for the frosting to set is the most difficult part of the operation. You'll need at least 45 minutes and even then, the chocolate will be runny. Once the cake has cooled entirely, the chocolate will firm up a bit, but will remain rich and creamy. Unused portions can be saved at room temperature or in the fridge, just be sure to cover tightly with some plastic wrap or foil.

The Greek yogurt and zucchini combine to lend the finished cake a wonderfully creamy texture and it is surprisingly moist. I like the flavor so well, I might even be inclined to skip the frosting and bake off the batter in the form of muffins next time. Stay tuned.

I'm submitting this recipe to Hey What's for Dinner Mom's Just Another Meatless Monday feature. Be sure to stop by Laura's place today and check-out the other meatless offerings!

Bon appetite!

Healthy Chocolate Peanut Butter Shake

How's about a little something healthy today? Something rich and chocolaty and satisfying ... without any guilt!

This month, 5 Star Foodie Culinary Adventures' Make-Over Challenge is all about smoothies and shakes. Yum, I'm in! Natasha has asked us to submit a recipe for a smoothie or shake with a twist. Eligible entries include: malts, floats, shakes, smoothies, frappes, and more. Basically, any kind of chilled, blended drink will qualify and you are limited only by your imagination.

Entries are due by Sunday, June, 6th and the round-up will be posted Monday, June 7th. Oh, and there's a fabulous prize too - a HealthMaster Blender. How exciting! Pop on over to 5 Star's place and read the rules if you'd like to enter.

For my first entry, I've made a protein-rich shake that's sure to sure to satisfy. I've replaced the ice cream with a combination of silken tofu and Greek yogurt, and gilded the lily by flavoring it with my favorite combination ... chocolate and peanut butter. What could be better?!

Healthy Chocolate Peanut Butter Shake:

• 2/3 cup plain, unsweetened, soy milk
• 2 oz. lite silken tofu
• 3 oz. plain, non-fat Greek yogurt
• 2 teaspoons natural peanut butter*
• 2 or 3 teaspoons agave nectar, or to taste
• 1/2 teaspoon pure vanilla extract
• 3 teaspoons unsweetened cocoa powder
• 1 or 2 ice cubes, cracked
• dash of ground cinnamon, optional

Combine all ingredients in blender and mix/blend on high until thick and creamy. Pour into a glass and serve.

* In this case, I used some agave sweetened peanut butter made by Earth Balance. If you're unable to find agave peanut butter, opt for the natural, unsweetened stuff, so as to keep the sugar in check.

This is a luscious, creamy shake that's just perfect for breakfast, a mid-afternoon snack, or dessert. It has all of the flavor of a traditional ice cream shake, minus the guilt, plus a healthy protein punch that will keep you full and happy. I'd say that's a winning equation ... and it looks like Diva Cat Lucy thinks so too!

Stay tuned for a possible second shake later in the week - I just might be offering an adult version for Thirsty Thursdays.

And speaking of adult beverages ... the Manhattan Cocktail Classic Gala was amazing! I had a blast ... though sadly there are no pictures to prove it. The space, while dramatically lit, was rather dark and my camera just doesn't cut it in low light. Suffice it to say, a good time was had by all and I'm already looking forward to next year's event! Hit up this link if you'd like some visuals. (I'm not in any of the photos, but you'll get a sense of the night.)

So, what's your favorite kind of shake? Hungry Diva wants to know.

Bon appetite!

Thirsty Thursdays: April Challenge Round-up

Clearly, its going to take more than one month to get my idea of a cocktail challenge off the ground. I only had two bloggers willing to take me up on my Gin challenge. Its ok, though, I'm not deterred. I'm in this for the long haul. And I'm especially not deterred because their entries were so fabulous!

First up, we have Tangled Noodle's Calama-Ginger Sipper - an intriguing mix of ginger infused simple syrup, calamansi juice and gin, plus a bit of tonic for topping up. (Pictured above.) For those unfamiliar with it, calamansi is a citrus fruit, native to the Philippines. Noodle describes it as a bit more tart than a lime but sweeter than a lemon ... and I am dearly hoping to find some calamansi fruit or juice in my neck of the woods so I can try this drink!

As you'll see in her post, Tangled Noodle had a bit of help in the mixology department from her husband, Mr. Noodle. I can't tell you much this thrills me, because I know that I've found kindred spirits in the Noodle household. I love the mix of citrus, ginger and gin here and I have no doubt this is one special sipper. Thank you both, Noodles, I can't wait to try this!

Next up we have a spicy take on a classic ... and its absolutely calling my name. Suzy, from Suzy's Goodies, took up the challenge and ran with it ... all the way to the Mile High State - she was in Colorado when she sipped this little beauty for the first time. This is Suzy's take on a dirty martini and its called the Mile High Martini.

Right off the bat, I love a Dirty Martini and I really love this one because its spicy. This inventive take on a classic features Bombay Sapphire Gin, dry vermouth, and the juice from some spicy marinated olives. The marinade included garlic and plenty of crushed red pepper flakes. You can see a few of the flakes floating gently atop the drink and, my, don't they look inviting? I know I want to take a sip ... ok, a lot of sips!

I'm eternally grateful to both Tangled Noodle and Suzy for taking up my challenge in such fine fashion. I tip my tiara to both of you for your truly Divalicious creations!

Now, I know I said I'd choose a winner when I first explained the challenge. Though with only two entries, that hardly seems fair. And frankly, I'm delighted with both entries. Accordingly, I'm declaring you both winners! You may each choose a spirit or ingredient for May's Thirsty Thursday's Challenge and our entrants - should we be able to drum some up - will have the option of choosing either.

Please state your choice of spirit or ingredient in the comments and I promise I'll do a better job of promoting the challenge next month so we'll have more participants.

As a bit of incentive, I'm going to close with the wise words of Tangled Noodle, in hopes that this will encourage the rest of you to get out your martini shakers and get mixing. In a recent email to me, Noodle said:

"I do wish people would realize the joys of the home cocktail! Why drop a fortune at a bar when you can pour those funds into great quality spirits and have such fun concocting new drinks to boot?"

I couldn't have said it better myself!

Guidelines for the May challenge will be announced as soon as the spirits are chosen. And, in the meantime, please stop by both Suzy's Goodies and Tangled Noodle and show their drinks some love. You can find the recipes for these enchanting cocktails via the links above.

Cheers!

Banana Sour Cream Chocolate Chip Muffins

Talk about feeling foolish ... I had every intention of entering last week's Blogger's Secret Ingredient Challenge (BSI). The secret ingredient, as chosen by Christina of Dinner at Christina's, was sour cream. Wonderful, I love sour cream. I knew right away that I wanted to bake something and I bought all of the ingredients to do so on Sunday.

I did not, however, make careful note of the challenge entry deadline. It was midnight on Sunday ... and I had planned to bake the muffins on Monday. Oops! No wonder I've never participated in BSI, I can't seem to get my act together!

And, meanwhile, I've got a bunch of bananas ripening on my counter and a tub of sour cream in the fridge. Let's get to it, shall we?

Better Late Than Never Banana Sour Cream Chocolate Chip Muffins:

• 1 cup whole wheat flour
• 1 cup white whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Chinese Five Spice Powder, optional
• 3 ripe bananas, peeled
• 1 cup of reduced fat sour cream
• 1 stick of butter, room temperature
• 1/2 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 2 large eggs, room temperature
• 1 cup mini semi-sweet chocolate chips

Pre heat your oven to 350 degrees F.

1. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and Chinese Five Spice Powder. Whisk well with a wire whisk to combine and set aside.

2. Break the bananas into thirds and place the in the bowl of your food processor, pulse until chopped. Add 1 cup of sour cream to the bananas and process until combined and smooth. Reserve. (Alternately, you could mash bananas with a fork and whisk in the sour cream by hand.)

3. Using an standing electric mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and beat to combine. Add the eggs, one at a time, and beat well until light and fluffy.

4. Add the flour mixture by thirds, alternating with the banana mixture, beating only until blended, until all of the dry and wet ingredients have been added. Do not over beat. Add the mini chocolate chips and fold-in to incorporate, using a rubber spatula.

5. Grease a large muffin tin with butter and fill each cup 3/4 of the way up with batter. Bake in the middle of a pre-heated 350 degree F oven for 18 - 22 minutes, or until lightly browned and cooked throughout. Baking time will vary depending on the speed of your oven. The muffins are cooked when a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then remove to a wire rack. Serve warm.

As written, this recipe will yield 18 muffins.

While I may not have made them in time for the BSI challenge, I'm exceedingly glad I made these muffins period. They are spectacular! Moist, tender, just-sweet-enough, and full of that oh-so-luscious chocolate/banana flavor. They're so good I could smack myself!

As always, you should feel free to vary the choice of flour according to your needs. You can use 2 cups of all-purpose white flour, or any combination of the above. In addition, you may also choose to use 1/2 cup of agave nectar, in place of the sugar. If so, bake the muffins at 325 degrees F and begin checking for done-ness at 15 to 18 minutes.

The origin of these muffins is unclear. I found the recipe on a scrap of paper in my battered old recipe box and I've changed it up a bit by reducing the amount of sugar, using reduced fat sour cream and adding the spices. As far as the spices go, feel free to experiment. I love the subtle hint of warmth the Chinese Five Spice brings to the mix and cinnamon is always a must for me. Your mileage may vary, of course.

So, do you bake with sour cream? If so, what's your favorite way to include it? Hungry Diva wants to know.

Bon appetite!

Saturday Shopping

The weather was just gorgeous here this weekend, so we decided to head down to the Lower East Side for a bit of gourmet shopping. I was lucky enough to have a 20% coupon for some of the shops in the Essex Street Market, courtesy of Tasting Table.com - and we put them too good use!

If you haven't yet heard of Tasting Table, I urge you to take a look. On the main page, you can sign up for free daily "Epicurean Emails" that highlight everything you need to know about food, dining, wine, and cocktails in your area. There is a national edition as well as specific editions for: New York, L.A., Chicago, San Francisco, and Washington, D.C.

Naturally, we needed to fortify ourselves for the shopping excursion - so our first stop was The Meatball Shop on Stanton Street. The Meatball Shop has been getting a lot of press lately and, I'll be honest, I was a bit skeptical ... we all know how picky I am about meatballs. Happily, The Meatball Shop was everything I hoped it would be and more!

We chose to have our meatballs in the form of "sliders", so we could sample a couple of different offerings. I had one "Classic Beef" paired with "Classic Tomato Sauce" and one chicken meatball, paired with "Spicy Meat Sauce". Both were outstanding, but oddly enough, I preferred the chicken. Surprisingly, it had more flavor, perhaps due to the spicy meat sauce. The husband also had a classic beef and one "Spicy Pork" paired with "Parmesan Cream Sauce" ... which was also exceptional. In all cases, the meatballs were tender and juicy, and I love the soft little brioche rolls on which they were served.

I rounded out the meal with side of the roast vegetables of the day: honey roasted carrots with dates, mint and walnuts. Delicious! And we closed the festivities with one of their famous ice cream sandwiches. They make both the ice cream and the cookies in house and the choices are truly crave-worthy. Unfortunately, they were out of both the chocolate and caramel ice creams on Saturday, so the husband chose vanilla ice cream between brownie cookies ... and it was spectacular! If you're anywhere near NYC, I strongly recommend a visit to The Meatball Shop. Great atmosphere, friendly staff, and a really great menu. Take a spin around their site, you'll see what I mean.

Thus fortified, we set off to the market, coupon in hand, where our first stop was Saxelby Cheesemongers. Saxelby features artisinal American farmsted cheese, crafted by hand in small batches from local Northeastern dairies. Pictured left, is the Hudson Red (from Twin Maple Farm in Ghent, New York) - a luscious, tangy, raw cow's milk cheese, similar in texture and taste to Taleggio. At right, the Vermont Shepherd (from Major Farm in Putney, VT) - a raw, aged, sheep's milk cheese, similar in texture to a cheddar, with a nice, nutty, savory finish.

We enjoyed both with the truffle honey I mentioned last week and some lovely multigrain bread purchased at Pain D'Avignon at the Essex Street Market.

Cheese and bread procured, we then set off to Roni-Sue's Chocolates to get our hands on some of her unusual and delicious confections. We were lucky enough to score a taste of her famous buttercrunch ... which was so good we just had to buy some! And there was no way I was leaving Roni-Sue's without a bag of her infamous BaCorn - homemade caramel corn studded with candied bacon bits and roasted chile spiked peanuts. Oh ... my ... stars, this stuff is good! Too good to share, so get your own bag when go! Naturally, we also had to pick up a small box of her chile spiked chocolate truffles. I mean, really, chiles and chocolate, what's not to love? Each was more spicy than the next and all were insanely delicious. Take a spin around Roni-Sue's site and do some drooling of your own. She's well worth the trip downtown all on her own!

As if that weren't enough, we closed the day with a long walk across the Williamsburg Bridge and popped into Marlow and Daughters for some meat. Grass-fed, house-cut steaks, to be exact. A giant, half cow for the husband and the sister-in-law to split, and a petite something or other for the Diva! The husband grilled them up, while I prepared some insanely good roast pink and white potatoes - also purchased at Marlow. Fear not, we rounded out the meal with a healthy serving of steamed broccoli ... and finished it off with the chile spiked chocolates!

I'd tell you that I may never eat again - except that I ended up loosing 2 pounds this weekend - probably from all that walking!

And there you have a rather lengthy look at the tasty treats available on the Lower East Side. My thanks to Tasting Table.com for the 20% off coupons and to the husband and sister-in-law for sharing the excursion with me.

So, what was on your menu this weekend? Curious Diva wants to know.

Bon appetite!