Archive for March, 2012

Sunday March 18, 2012

Why You Shouldn’t Always Cook With Olive Oil | Eating Well.

So I have been cooking with Olive Oil for years now because of it’s wonderfully healthful qualities and sometimes I even use it in baking.  I am not a lover of olives, green, black, stuffed, or you name, the little orbs are just too salty for my taste but I have acquired a taste for the oil.  It has taken the place of the revered Sesame Oil in my kitchen cabinet.  

I remember years ago when one of my kids had to make ‘tapenade’ for a world market day and I of course became the primary producer of the black concoction, which I must admit I had never heard of prior to that day in world market history.  Not only did it have olives, but anchovies and capers too!  My gosh, a ‘sweet’ person’s salty nightmare!   Well we made a fine batch of it and it did go to market but I believe most if it came home.

If you are cooking over high heat, don’t use olive oil.  Olive oil has a lower smoke point – the point at which an oil actually begins to smoke (olive oil is between 365° and 420°F). When you heat olive oil to its smoke point, the beneficial compounds begin to degrade, and potentially health-harming compounds begin to form.      

Do read through this article on olive oil and use it frequently but wisely. 



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Thursday, March 15, 2012.   Happy Ides of March!   http://ancienthistory.about.com/b/2012/03/15/the-ides-of-march.htm

Well I happened upon the article below discussing the ‘lack of taste’, literally found in many of our well-known mammal friends.  There are times when I wish I had a ‘lack of taste’!  They are referring to the lack of the ability to taste sweets, therefore consuming them is much like any other food, hence these creatures are not attracted to sweet foods.   Read the article, it is interesting.


This brings me to my thoughts for the day!  Recently I followed up on my yen for chocolate by making a Hot Fudge Pudding Cake.   The lure of chocolate with a  sweet pudding cakey texture was something I had not tasted in a while so once the decision was made, the sometimes more difficult task then, was to find that recipe.  

I am guilty of accumulating an excessive amount, as in reams , of recipes.   With the advent of the glowing screen on my desk, aka my PC / monitor I now print too many recipes, which tend to get stuck in many places, in addition to saving scores of them on the computer.   It’s perhaps as bad as having a shoe fetish!   Never have had that problem but I can imagine!   I have also done a lousy job of organizing them, but I digress somewhat……… you know where I’m heading… the pudding cake…….. so many bulging boxes and folders to stick my hand in hoping to find the recipe I need.  Good luck, where is that organizing fairy when I need her?  Time and discipline… patience or a dumpster!   Well here it is, easy to say:


1 cup all-purpose flour

1/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk ( soy or 2% or whole, your preference)

1 large egg, lightly beaten

2 tablespoons canola oil or butter

1 teaspoon vanilla extract

1/4 cup pecan halves, toasted

3/4 cup brown sugar

1 1/3 cups hot strong coffee

Preheat oven to 375°F.      Lightly coat an 8-by-8-inch baking dish with cooking spray.

1.    Stir together flour, sugar, cocoa, baking powder and salt in a large bowl.   Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

Dissolve brown sugar in coffee; spoon over batter. Bake till a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm, perhaps with a dollop or whipped cream or a bit of milk.

Now I substituted soy milk and if you like do use butter instead of the oil.  I sometimes blend whole wheat flour with the white.  As always I tend to use more vanilla.

well I ate some before I got the camera!

So what does this chocolate dessert have to do with mammals and their sweet tooth you might ask??

My dear cat helping himself to my dessert

Cats don’t have the same serious reaction to chocolate as dogs do, or at least my cat didn’t.   He did not come back for more, though, so I guess he did not have the sweet attraction to the dessert as I  would have, i.e., his lack of taste or his lack of sweet tooth does seem to reflect the info in the article.   He probably rejected the canned food I gave him for dinner so was looking to fill the void. 

I on the other hand,  did eat my dinner and did come back to the pudding cake for more!

Mangia!  Till next time we eat, ah, meet!

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