|Photo by nebulux76|
Paleo Cupcakes in Parenting Magazine
The April issue of Parenting magazine had something that caught my attention. Rewind. Why am I subscribing to Parenting? I’m not. I keep getting it in my mailbox. And this one had Jessica Alba and her daughters on the cover, so I thumbed through it before tossing it in the return mail box. And then I saw it – a recipe for “Barbecue Turkey Meatloaf Cupcakes with Mashed Potato Frosting”. Add “Sweet” after mashed, and you’re looking at something you’d see on Chowstalker (just skip the crumbled corn bread). Except in this case, I can’t decide… Am I happy because they’re serving kids meat? Or am I annoyed that they feel the need to make meet cutesy? Or am I just sick of hearing about cupcakes already? :P Meh, I’ll stick to the positive – go paleo cupcakes!
Did you know that buffalo mozzarella comes from actual buffalos? Yes, the name does sort of give it away. But I thought it was just called that for some other unknown reason. Not until I was watching Chef Lynn Crawford’s Pitchin’ In did I come to this realization. Buffalo mozzarella is made from the milk of water buffalos. Am I the only one who didn’t know this?? Water buffalo are originally from Asia, and are different from North American buffalo, which are actually bison. Interestingly, a farm nearby, on Vancouver Island (Fairburn Farm) imported Canada’s first herd of water buffalo in 2000. Annnnyways – the buffalo dairy products that Chef Lynn was using looked delicious. And last time I was at Whole Foods, I checked the ingredients of the buffalo mozzarella, and indeed, it was made from the milk of water buffalos (I had to check for myself :P ).
So for all my talk about how I’ll only eat dark chocolate, I’m a little disappointed with myself. At the grocery store, there are only a few brands of chocolate that are greater than 80% cacao. And even fewer that are above 90%. So I thought, enough messing around, let’s go for the real thing. And I bought Camino unsweetened 100% cacao baking chocolate. I’m sorry, but YUCK! After tasting it, I promptly put it in my pantry for future baking. It was so incredibly bitter. I’ve had cacao nibs before, and those simply didn’t taste like chocolate, although I didn’t mind nibbling on a few. And I’ve had 100% cacao chocolate that I came across at Urban Fare (they no longer carry it) – and that was actually okay, although very intense. But this stuff was incredibly bitter. I can see why it’s labeled for baking. They expect you to add sweeteners in the baking process. I guess I can no longer keep saying “the darker the better”. Back to my 85% Green & Blacks for me. (Although I do enjoy Lindt’s 90% as well).
What do you make of meat cupcakes? Did you know that buffalo mozzarella came from buffalos? Do you enjoy unsweetened chocolate? Let me know your thoughts in the comments!