Primally Yours: Buffalo Mozzarella, Meat Cupcakes, and Unsweetened Chocolate

March 21, 2012

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!

Buffalo Mozzarella

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 ).

Unsweetened Chocolate

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!

Leave a Comment


{ 4 comments… read them below or add one }

Nellie March 21, 2012 at 9:00 AM

LOVE unsweetened chocolate! Lindt 99% is my go-to dark chocolate treat. It’s intense but ever since paleo re-trained my taste buds to taste the natural sweetness in food, I can taste the very suble sweeetness of the 99%. Go paleo taste buds!


[email protected] March 21, 2012 at 9:46 AM

Awesome.. I wonder if it’s something to do with the Camino being a “baking” chocolate.. Maybe it’s a different grade or something? I think I’ve had lindt 99% before and was ok with it.. And I was for sure ok with one type of 100% that was just packaged as a regular chocolate.. Will have to “investigate” further :)


Aaron March 21, 2012 at 4:18 PM

I think most of us who enjoy dark chocolate work our way up the %’s, eventually try unsweetened, and realize how much even just a little bit of sugar does. The Lindt 99% has some sugar in it. I bravely tried the Dagoba unsweetened baking chocolate once, and like your experience, one bite was enough before I set it aside.

I still have my Fearless Sweet and Hot Hibiscus Ginger (70%) almost every day! Yum yum.


[email protected] March 21, 2012 at 5:39 PM

That’s the other thing I’m wondering – does that 1% really make such a huge difference… up til now, I didn’t think so..

I wish they had higher % chocolate with some sort of flavoring – I’d love a hint of chili or orange or something mixed in with my 85% or 90%.. I haven’t come across any yet. I suppose such a high % doesn’t leave them much room to work with, but there’s gotta be a way..


Previous post:

Next post: