Healthier muffins experiment # 2

This weekend marked the beginning of my blog’s transformation into a healthier way to enjoy desserts.  Yes!  Let us eat more desserts, and more often!  I tried those elusive muffins again and got much better results.  Am still making some modifications and excited for batch # 3.

I intentionally overstir batter for the colour bleed.  Blue muffins for days!

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My motivation to make this change towards healthier desserts is three-fold.

  1. I refuse to entertain the notion of a sad, soulless existence of healthy eating without dessert.  What good is eating better food if you cannot enjoy the extra deliciousness of a good dessert?
  2. I’ve baked with traditional ingredients solely because that is what I’m used to.  I grew up in a family that stocked granulated sugar, table salt, all-purpose white flour, et cet.  Now that I am a responsible adult and no longer shackled by somebody else’s grocery decisions, it is time to make the switch!  Belatedly.
  3. Theoretically… if one can reduce the nutritional impact of a dessert by 50%, one can then enjoy that dessert twice as much without remorse!

Alright. Fine.

It’s more about recognizing that desserts are okay in moderation, and desserts become even more okay (transcendence!) if you reduce the nutritional impact they have on your health.   If I can make reductions to the Nefarious Hexad™ (calories, fat, cholesterol, sodium, carbs, and sugar) that I eat on a daily basis, I will.

Yesterday I wrote about substitutions and the benefits of baking with sucralose and half salt instead of sugar and table salt.  Before doing anymore baking, I spent a few hours converting some recipes into grams and fluid ounces.  In the past month I’ve gotten into the habit of weighing food for meals and cooking, so carrying it over to baking was easy.

Then it was time for round 2 of muffins.  Along with using sucralose and half salt again, I used two egg whites instead of a whole egg.  Used the amazing ingredient analyser on Calorie Count, I confirmed that the nutrition content improved significantly, except for one thing:

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Sodium went up.  Cholesterol did not change.  And everything else went down.  The change in salt caught me by surprise, I didn’t realize egg whites have so much salt.  Hmm.  What to do.

I’m thinking one or two small changes before I’m finished.  Then it’s recipe posting time.

Boyfriend Unit tested a muffin from each batch, the 2nd batch is pictured below:

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He said 1st batch is good, but agreed it was overdone.  He said the 2nd batch seemed exactly like normal muffins to him, they taste better than 1st batch, but he detected a faint aftertaste of something.

I found the muffins slightly too sweet but as I chewed, I began to second guess myself.  Is it really too sweet, or do I just think it’s too sweet because I’ve always thought artificial sweeteners were extra sweet tasting?

And then the strangest thing happened.  Within a minute of finishing the muffin, I noticed the aftertaste too.  It was just like what happens when you stir a package of Crystal Light into water, when suddenly you can taste the powder from inhaling as you stir.

Hmm.  I can live with an aftertaste for the sake of a healthier muffin.  The aftertaste wasn’t gross, but it was strange, and I’d like it gone.  Why does sucralose leave an aftertaste?  More research is needed.  For Science.

Hit me up with ingredient substitutions you use in baking.

Raspberry…danish-like thing

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Huh.  In my head this looked different.  I was bored and curious what would happen if I shoved a fruit and cream cheese filling into phyllo pastry and didn’t even pretend to arrange it nicely?  Would it collapse?  Would it leak everywhere?  For science.

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Made a filling of cream cheese, greek yogurt, sugar, fresh lemon, and egg yolk.  Threw on some frozen berries I’ve been trying to get rid of for ever.  Gave absolutely no fucks as I “folded” the pastry.

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Bake!

As it turns out, phyllo will stay slightly upright!  The centre was wobbly like a jellyfish.  I let it sit for 10 min and drizzled icing over it.  It didn’t taste horrible, but definitely not great. Way too much filling.  Looked like a hot mess haha!

It did turned out more edible than I predicted, but I definitely would not do this again.  For something thrown together in 10 minutes on a whim I’m satisfied.  I suppose one has to bother with all the little knife cuts and the elegant folds.  Eheu.

Christmas chocolates 2015

This year we made the best box of chocolates so far, and created a new flavour. As usual I worked with Callebaut, opted for a less sweet white, but kept the same cocoa solid percentages for the others:

  • milk chocolate 823NV, 33.6% cocoa solids, 21.8 milk solids
  • dark (semi-sweet) 811NV, 54.5% cocoa solids
  • dark 70-30-38NV, 70.5% cocoa solids
  • white CW2NV, 25.9% cocoa solids, 23.7% milk solids

Ran into  a lot of trouble with fat bloom, starting with the Toblerone.

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I paid it no mind and got to work.

Later I had switched to the Callebaut and got bloom 3 times in a row.

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WTF.

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I know how to temper.  What is going on here?  I think it was the heat in my home, we ended up opening all the windows, and after that the problem went away, so I just remelted all the chocolate without fillings or centres.

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Ah! Ever so much better! I just love those little ornament shapes.

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Tried a new flavour this year, white chocolate vanilla bean with matcha ganache.  It was good. I have embraced using a squeeze bottle to pipe my fillings now and does it ever work better than a piping bag.

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I was quite happy with the peppermints this year. I switched the centre to a milk chocolate peppermint ganache, and it came out very delicious and creamy. Much better than previous years.

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After a few nights of tempering and filling like mad, the boxes were all made up and ready for shipping to my family.

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I always have such fun making these.  Even though sometimes I want to throw all my chocolatiering supplies off the balcony…

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So now that I’m back to making chocolate again, and looking after my blog again, what I have planned for the winter of 2016 is mostly flavour experiments and review of new products I’ve tried and courses I’ve taken.

Where to get supplies:

McCall’s puff pastry 1 review

Well it’s been awhile. I haven’t been able to bake much in about a year, because reasons, but something I’ve wanted to share is that for my birthday last month, Boyfriend Unit sent me to pastry school at McCall’s for a day! It was absolutely spectacular. I learned to make all sorts of treats.

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Cost: $160

Course length: 7 hours

What did we learn:

  • puff pastry
  • pastry cream
  • strudel
  • Mille-Feuille
  • turnovers
  • pastry cream
  • lots of small pastry and savory stuff too

Once again Kay was my instructor, she is a great teacher and very skilled. I recommend this course to anyone aspiring to learn more about pastry and has an interest in hands-on learning. One day I hope to make pastry as effortlessly as Kay makes it, one day… I made this!!!

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A nice feature of McCall’s courses is that the day of the class, you are given a 10% discount on in-store purchases, and a coupon for 10% off the next time you shop there. It’s fun to see the tools in person and figure out what I want vs. what I need to try things at home.

Everything was so delicious too. Puff pastry is a lot of work. It takes hours and requires a lot of folding the dough, letting it rest and chill, and rolling it out to fold again. It was actually pretty exhausting.

For a few years I’ve been reading about pricing in the baking industry; how people balk at the cost of large items like wedding cakes or mass amounts of pastry, but think nothing of going to a restaurant and paying $6 to $12 for one dessert. After these work shop I’m convinced pastry is under priced.  What you pay is not only priced to cover ingredient cost and overhead, it has to account for the skill of the baker and the time it takes to prepare baked goods. Someone is working that dough for hours and they have spent years honing their craft. If you are in a nice restaurant try their pastry! Most times it’s worth your while. 🙂

Christmas chocolates 2014

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Have just finished Year 4 of making chocolates for Christmas. I’ve learned a lot since I started in 2011 and practice really does improve your skill. This is the quality I could create in the beginning, and this is what I make now.

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I was really excited about making chocolates again. Well actually, I’m really excited about working with chocolate at any time, but this year was the first year I could make 9 individual shapes, and mastered the fillings I wanted to create; something creamy and soft and delicious. This may be it, I do not foresee making any future changes to the recipe or the box contents.

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I like November because it’s time to secure the Belgian chocolate. Social invites are turned down with a hushed, “It’s chocolate-making season” and understanding nods. Chocolate paints the ceiling of my home. The fridge has no room for food. It is the month of having dinner delivered and an excuse to be quite lazy in some ways.

See quarter for scale:

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No worries Mom, your box will not contain any dark chocolate.

I used 4 types and for the chocolatiers out there here are the specs:

  • milk chocolate 823NV, 33.6% cocoa solids, 21.8 milk solids
  • dark (semi-sweet) 811NV, 54.5% cocoa solids
  • dark 70-30-38NV, 70.5% cocoa solids
  • white W2NV, 28% cocoa solids, 23% milk solids

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What started as a modest hobby has grown into a massive time-suck. And tears.

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Speaking of new fillings, there they are. They are liquid and delicious, instead of hard and dry. I abandoned icing sugar and evaporated milk, and turned to making ganache; heavy cream, Belgian chocolate, and concentrated oils. The raspberry cream, orange cream, and butter cream are made with white chocolate ganache. The peppermint and peanut butter cream are made from milk chocolate ganache. The caramel is a soft, liquid homemade stuff and I fear it has some mystery addictive quality.

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And it was time to re-draw the map again.

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I feel a great sense of satisfaction when they are all laid out.

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Where to get supplies:

(cookie bowl + ice cream) X caramel sauce

So this was ridiculously easy and delicious. I made cookies last night and Boyfriend asked if I would make some cookie bowls.

“What the hell is a cookie bowl? It sounds messy. Why?”

“Please just try it! It’ll be really good.”

“Oh fine.”

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(Consume immediately after production, just make as many as needed. Don’t bake in advance.)

Make cookie dough. Press the dough flat, and fit it over an inverted muffin tin.

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Bake!

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Damn!

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Carefully loosen edges with small spatula and you have a cookie bowl!

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Add frozen yogurt.

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Heat up the delicious caramel sauce wrought from your hard work and tears.

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Verdict: OMFG. This was fantastic. I forgot the dough spreads so next time I’d space the dough farther apart on the muffin tin. The flavour of the caramel sauce seems better now that I’ve paired it with something, just trying a spoonful of it plain was a bit meh but on ice cream: WOW. I think this could be astronomically delicious with my hot fudge sauce under the frozen yogurt.

Chocolate-covered bacon (redux)

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“Boyfriend Unit? We’re invited to D’s birthday party. What does he like?”

“Meat.”

“Surely he likes other things than meat. What is he interested in?”

“Meat.”

“You’re a lot of help in gift planning. OK; wanna make him chocolate bacon, a big box of it?”

“If we make that I want to EAT IT.”

“Well you can’t. It’s a gift. You’re cooking the bacon.”

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(Because dear reader, I don’t cook bacon. I don’t clean ovens either.)

“Wuah you didn’t clean the stove, I will have to photoshop it!!”

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“Look. perfectly tempered chocolate!”

“What time is his party starting?”

“Uh, 7pm? 7:30pm? Lemme check… SHIT.”

“What??”

“It started at 5.”

“We don’t have enough time to temper the white chocolate.”

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“Or the milk chocolate.”

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“That’s ok, I can totally temper chocolate on the fly, watch this.”

(later)

“Happy birthday D! Here!”

“EVERYBODY BACK UP, IT’S MINE.”

(later)

“I’d say that was a success, wouldn’t you?”