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  1. 60 Days Later

    May 5, 2011 by CSO

    Be kind- free your Peeps!

    50 days + 10 days of extra “air time” = 60 days of unchanged Peeps. You read that equation correctly- my artificially colored marshmallow treats have either discovered the paralyzing wonders of Botox or the ridiculously high sugar content simply will not allow them to perish.  Since I haven’t noticed any unauthorized charges on my American Express card lately, I have to assume its the later.

    In order to conclude my extensive oberservation appropriately I opened a fresh box of new Peeps.  I started with a slight squeeze of the newbies- completely maleable.  Then a bite- a slight crunch from the yellow sugary crust gives-way to the tacky super sweet  insides.  Next up, the “outsiders” the free range Peeps which have lived on my kitchen counter for the past few months. Tough, stiff, crunchy?  Nope. In fact, the only notable difference was a slight lessening in the sugary sweetness. 

    I realize that “sweetness” is not a very strong adjective, but when an object is made of nothing but sugar in various forms I lack the vocabulary to describe the taste as anything other than just that, sweet.

    So what did I learn during my extremely high-tech and in-depth dive of the staying power of Peeps? Peeps can keep…for a very very long time!  So, are you feeling melancholy that Peeps primary holiday is over a year away? Don’t.   Head to your nearest drug store and buy a discounted box- they’ll keep, promise!

    Category Dessert Series, Holiday Sweets, Learnings | Tags: ,, | No Comments

  2. A Peep by any other name is simply a marshmallow

    April 14, 2011 by CSO

    Over half-way through my intense Peeps study, and I suspect the Peeps have discovered Botox.  At the mature age of a month old, the Peeps have been enjoying sunbathing and fresh air without any change in their physical appearance.  I’m curious how they earn the money to afford such expensive beauty preservation… and while my mind was wondering on various ways Peeps could earn a living (i.e. Peep shows, floatation device for very small but wealthy insects, etc), my eyes crossed the ingredients panel of the Peep packaging.  Suddenly it was as clear as the nutrition facts panel.

    There are 280 calories in five Peeps and ….weight for it (that spelling mistake is on purpose to drive my next point home)…72 grams of sugar.   Each marshmallow chick consists of the following ingredients:  sugar, corn syrup, gelatin and less than 5% of yellow #5, potassium sorbate (preservative- there it is!), “natural flavors”, and carnauba wax.   So, if the human body is over 80% water than the Peeps is over 80% sugar.  The simple Peep fact is- these marshmallows, shaped like chicks and coated in yellow #5 colored sugar are made with one thing in mind- stay sweet, stay long!

    Category Dessert Series, Holiday Sweets, Learnings, Research, Uncategorized | Tags: ,, | No Comments

  3. Spring cookies are in bloom

    March 22, 2011 by CSO

    Spring is in the air (accept in half of the country where it’s snowing, raining or hailing). With the Spring “sunshine” comes beautiful blooming blossoms.  A familiar fragrant purple flower in bloom this time of year is lavender.  Known for it’s calming scent, lavender also adds a little sassy Spring perk to cookies.

    Here is a zesty Lavender Lemon Honey cookie that will welcome your taste buds into Spring:

    10 1/2 ounces all-purpose flour

    1 1/2 teaspoons fine sea salt (or fine kosher salt)

    1 teaspoon baking powder

    12 ounces unsalted butter

    3 fluid ounces honey

    2 ounces confectioner’s sugar

    2 teaspoons finely chopped fresh or dry lavender

    1 teaspoon lemon zest

    1 tablespoon granulated sugar and 1 teaspoon lemon zest, to coat cookie edges

    Yield:  24 round cookies

    Lavender Lemon Honey Cookie

    Preheat your oven to 350 degrees F.  Line a cookie sheet or sheet pan with parchment paper.  In a medium-sized bowl, whisk flour, baking powder, salt and lavender together.  Set bowl aside.  In the bowl of an electric mixer, with a paddle attachment, cream butter, lemon zest, honey and confectioner’s sugar together.  Scrap down the sides of the bowl, and add the dry ingredients.  Mix dough until flour is fully incorporated.  Divide dough into two equal portions, roll each portion on parchment paper until the diameter is approximately 2 1/2 inches.  Wrap dough in plastic wrap and chill for at least 1 hour in the freezer.  Once dough is chilly, using a pastry brush, coat log with egg wash.  Using a sharp chef’s knife, slice the dough in 1/4 inch pieces. Turn the log a 1/4 inch after each slice to help it maintain it’s rounded shape.  Role the egg washed edges in granulated sugar and lemon mixture.  Place each slice an 1 1/2 inches apart on to the parchment lined cookie sheet or sheet pan.

    Bake for 11 minutes.  Turn the cookie sheet 180 degrees half way through the bake time for more even cookie baking!

    Category Baking Tips, Cookies, Recipe Box | Tags: ,,, | No Comments

  4. Week 1: Meet the Peeps

    March 15, 2011 by CSO

    Top Left: Larry Top Right: Kerry Middle: Perry Bottom Left: Merry

    Almost a week in to my study of Peeps, I realized that, now out of their cage, the free range Peeps were starting to develop their own persona’s.  Of course it could be the glucose coma I’ve been in since tasting a Peep last week, but I think the little yellow chicks are really branching out.

    Introductions:

    Larry, “ the leader”- first out of the box, he may have a hard exterior, but his mushy interior has stayed the same after enjoying fresh air for over a week. He’s a real chick magnet!

    Kerry, “the sweety”- seems to hardly “peep” her head out of the box, and her sugary interior gives way to her soft disposition. 

    Perry, “the smart one”- surrounds herself with her best chicks, perhaps because she likes to chirp a lot, but mostly because it keeps her last in the pecking order come Easter candy eating time.

    Merry, “the nice guy”- last to “peep” his head out of the box, his sappy insides give-way to his tough exterior. The saying “nice guys always finish last” rings true, since his spot in the coop (aka open Peeps box) leaves him in perfect position for a first bite. How sad for Merry.

    Week one proved busy for the Peeps.  They managed to establish a pecking order, and developed fairly tough exteriors for the weeks that lay ahead building up to Easter.  What’s next? It’s time to find out just what makes a Peep a real marshmallow chick.

    Category Dessert Series, Holiday Sweets, Learnings, Research, Uncategorized | Tags: ,, | 1 Comment

  5. Day 1: The Peeps-search Begins

    March 9, 2011 by CSO

    Caged Peeps (aka peeps in their original packaging)

    Day 1 of my Peeps-search has begun with logging all the pertinent information for my 50 day study. 

    First, capturing the Peeps in their mass production habitat- the confined, sterile, airtight cello wrapped paperstock box. From the looks of it their packaging is so tight their little marshmallow beaks are deformed, and they are literally stuck together so not every Peep has wings (NOTE: after this study is finished I will be sending my findings to PETA).  I also noted that when purchased off the grocery shelf they are stored at room temperature, so that is the temperature at which I will be storing both the constant and variable Peeps.  Finally, while the Peeps remained sealed in their original shelter I made note of the “Best by” date on the box, September 2012.

    Variable vs Control Peeps: it's not pretty, but Science has an ugly side too

    The next step was to separate the control versus the variable Peeps.  I did this by removing one of the paperstock cartridges of 5 Peeps from the original packaging (i.e. the variable), and then wrapping the remaining cartridge of 5 Peeps with several layers of airtight plastic wrap (i.e. the control). I set both boxes out on my kitchen window sill with the intent to keep them at room temperature, and away from the heat of the oven.

    Finally, it was time to taste the “fresh” (with an expiration date almost 2 years away I use that word lightly) Peep.  Here are my straightforward extremely scientific findings:

    • -  A slight crunch upon first bite through the fine yellow sugar coating into  the marshmallow

     

    • - The extremely buoyant marshmallow gave away to my bite and then bounced back as soon as the pressure from my teeth was released

     

    • - Once thoroughly bitten, the sugar from both the marshmallow and the yellow coating made my mouth begin to salivate, but did not have a more defined flavor aside from that of granulated sugar or corn syrup

     

    • - Once the mouthful of sugar was swallowed the back of my throat was left with a slight scratchy feeling

     

    • - Now moistened from the bite, the remnants of the Peep became extremely sticky and left it’s white and yellow prints on my fingertips

    Free-range Peeps

    So, the lab is set, the subjects are in place, and the researcher is already busy gathering data to discover the truth behind what makes Peeps keep peeping.  Perhaps the “free-range” Peeps will prove to be like a fine red wine, once they are left to breathe their flavors will truly develop for the palate to enjoy?  Time will tell!

    Don’t keep your Peeps thoughts to yourself!  If you have a question you’d like me to address during my Peeps-search let me know.

    Category Dessert Series, Holiday Sweets, Learnings, Research | Tags: ,,, | 1 Comment

  6. 50 Days of The Peep

    March 7, 2011 by CSO

    A certain marshmallow chick subject matter during a ”how to pitch” exercise in Marge Perry‘s food writing course at the Institute of Culinary Education got me thinking;  just how long can a Peep, peep?  Have you ever thought about what that sweet chick is really made of?  That may sound like a line from the next, “Rock of Love”, but when it comes to confections, I think this is a serious subject matter (as serious as a yellow #5 colored, sugar-dipped marshmallow shaped like a chick can be).  Therefore, I am taking it upon myself from today until Easter Sunday, April 24th, to answer the following key Peeps questions:

    • How long can a Peep keep?
    • What are commercial Peeps made of, exactly?
    • What are the big differences between the Peeps we eat off the store shelves versus the ones we make at home?

     

    Follow me on my 50 day quest as we go deep with the Peep!

    Category Dessert Series, Holiday Sweets, Learnings, Research | Tags: ,,,, | No Comments

  7. Under the bridges and through the warehouses to Almondine Bakery we go!

    by CSO

    Almondine Bakery @ 85 Water St in DUMBO Brooklyn

    A stone’s throw away from New York City, between the iconic stone facades of the Brooklyn and Manhattan bridges, built into a revamped brick warehouse is Almondine Bakery.

    Just as you may suspect from its location, the bakery is no frills.  Its simple brick walled interior, boasts one lime-green accent wall in an otherwise monotone ambiance.  To add to the relatively blank interior, no music could be heard, or any other noise rather than the light chatter of the bakeries patrons. It was so quiet I felt like every chew could be heard.   Simple bistro tables offer comfortable seating for no more than ten guests (max), and by 4 o’clock in the evening the once boastful baskets of breads and pastries seemed to be totally picked over.  Luckily, there were a few macaron flavors to choose from in the bakery case for an afternoon tea break.

    The two-bite macaron’s are bright colored, but lack the glitz that some of the bakeries offering macarons add, such as edible gold dust and glitter.  The perfectly round sandwich cookies were offered in familiar flavors like pistachio, vanilla, caramel, raspberry and lemon. Nothing new to the macaron “scene”, but that doesn’t mean they can’t hold their own in taste, or does it?  A mistake by the counter person landed a pistachio macaron on my plate instead of the vanilla flavor.  Typically, this would be a huge taste difference, but not this time.  While the macaron had a nice chew and a melt-in-your mouth texture, it had absolutely no distinguishable flavor beyond the almond flour in the cookie.  The caramel macaron was a bit more flavorful since it boasted a smooth creamy burnt sugar filling that was well proportioned to the cookies.

    Tasteless pistachio vs tasty caramel macarons

    Patrons at surrounding bistro tables seemed to be bursting at the seams with delight over the cheesecake, so next time you take the journey between the two bridges, by pass the macarons, answer the “questions three” from the troll (har har), and head straight to the more decadent desserts or famed croissants offered at Almondine Bakery at 85 Water Street, Brooklyn NY 11201.

    Category Bread, Cookies, NYC Bakery Reviews | Tags: ,,,, | 2 Comments

  8. Breakfast has gone to the dogs: The Grey Dog’s Coffee

    March 4, 2011 by CSO

    Remember that scene from “Wayne’s World” when Garth and Wayne drably say, ” We’re in Delaware…”?  Clearly, they have not tasted the Delaware Baked Oatmeal at  the new Grey Dog’s Coffee location at 242 West 16th Street.

    From the cozy brick walls to the butcher block wooden tables, Grey Dog provides a perfect little breakfast nook for diners.  When I was making my breakfast decision my eyes were drawn to the colossal muffins, my stomach was growling for the pancakes, but my cold heart (thanks to the 30 degree and windy forecast) chose the Delaware Baked Oatmeal.

    Delaware Baked Oatmeal at Grey Dog (242 West 16th St, NY, NY)

    I must admit, when the hipster waiter placed a bowl full of milk with a swimming brick in the middle, I was less than impressed.  Once I started to break it apart with my spoon the dense oat cake baked with raisins, cinnamon and brown sugar began to soak up the steamed whole milk.  The aromatics from the cinnamon and brown sugar immediately awoken my senses.  Soon, I was diving into a hearty hot cereal treat with much more substance than your typical goopy oatmeal.  With each spoonful my mouth welcomed a sweet start to wake-up the tastebuds, followed by a creamy smooth texture from the milk and an earthy taste from the hearty oats.

    Delaware Baked Oatmeal is the perfect hybrid breakfast; satisfying to the sweet tooth, energy boosting, and filling to the belly.  Whether you are a muffin fan or instant oatmeal maker, try something new, courtesy of Delaware and The Grey Dog.

    Category NYC Bakery Reviews | Tags: ,,, | 2 Comments

  9. Bomboloni: The best thing to happen to the donut since powdered sugar

    February 28, 2011 by CSO

    Apple Cinnamon Bomboloni @ Bomboloni (187 Columbus Avenue)

    Watch out Dunkin Donuts there is a new kid on the block!  Benvenuto Bomboloni!  Located at 187 Columbus Avenue, Bomboloni uses fresh, seasonal and all natural ingredients in their doughnuts (bombolonis) orginating from Naples, Italy. The ambiance of the shop is warm and inviting, unlike the typical breakfast coffee and doughnut routine.

    The bombolonis are made fresh on premise and are usually still warm at first bite.  The apple cinnamon bomboloni is a light morning treat paired with your favorite espresso.  The apple center is not the super syrupy fake “stuff” you’ll find in typical doughnuts.  Bomboloni’s apple filling is made from fresh apples and has a pleasant applesauce-like texture that is perfectly sweetened by the sugar and cinnamon topping.  The ratio of filling to doughnut is perfect to ensure each bite is a tasty mouthful of the fluffy fried dough and the tangy sweet filling.

    Pistachio, Peanut Butter Cup, Chocolate Walnut & Apple Cinnamon Bomboloni's

    Not much of a breakfast person? Skip the afternoon cupcake and try a bomboloni! Need a sweet something for a client meeting or social occasion? Bring a box of these unique and aesthetically pleasing doughnuts. Two flavor favorites are the Creme Brulee, which has a decadent vanilla bean cream center and a burnt sugar topping, and the Nutella, which has a rich creamy center and chocolate dipped hazelnuts on top.

    Bombolonis are well priced at $1.50 each or $7 for 6.  Bomboloni offers a delicious high quality treat at a fair price- out with the old doughnut and in with the new Bomboloni in 2011!

    Category City's Best, Donuts, NYC Bakery Reviews | Tags: ,,,, | No Comments

  10. Worth every ounce: Levain Bakery’s XXL cookies are not the biggest losers

    February 27, 2011 by CSO

    The word levain means “sourdough” in French, but bread is the last thing on one’s mind when they come face to face with Levain Bakery’s colossal 6 ounce cookies.

    Since the “scene” of Levain Bakery is literally the commercial kitchen in which their products are baked, it doesn’t take one long to identify the larger-than-life cookies displayed on the only non-stainless steel surface in the tiny bakery. Why be fancy when your product speaks loud and clear?  The 6 ounce cookies are featured behind a make-shift plexi-glass bakery case in four simple flavors:  Chocolate Chip Walnut, Dark Chocolate Chocolate Chip, Oatmeal Raisin, and Dark Chocolate Peanut Butter Chip.

    The no-nonsense approach of Levain Bakery’s atmosphere is indicative of their staff. Attempting to get through the line of “cookie monster” customers extending outside of their door, staff members focus on one customer from start to finish.  Unfortunately, by the time my transaction was complete; I was out $4, up one Dark Chocolate Peanut Butter Chip cookie, and minus the Chocolate Chip Walnut cookie that I had remembered ordering along with the other cookie. While the mistake saved me 6 more ounces to the waistline and another $4, it was still disappointing.

    Chocolate Peanut Butter Cookie @ Levain Bakery (167 West 74th St)

    Just as breeders at the Westminster Dog Show introduce new champion breeds each year, so has Levain Bakery introduced a contender in the baking world. The Dark Chocolate Peanut Butter Chip cookie (that did end up in the bag) was as decadent as a wedge of fudge, but with the texture of a brownie. The chocolate flavor is so rich it could be addicting… and paired with its best friend peanut butter, the cookie melts in your mouth and is sure to leave a lasting impression.   In fact, the taste was almost like eating a pile of slightly cooked cookie dough as opposed to a crispy on the outside and moist on the inside typical cookie. Don’t mistake this description as bad!  Who doesn’t like to eat cookie dough? However, if you like a “typical” cookie this new hybrid may dissapoint you. 

    At first sight the hefty $4 price for a baked good with the title “cookie” seems nuts, but after the first bite it starts to legitimatize its cost. The cookie is so dense; it can easily be shared between two or more people. Its high fat content (which means it tastes extra good) gives the cookies “staying power”, so it can be enjoyed over the course of a few days.

    So, let’s weigh in on Levain Bakery:  The stainless steel commercial kitchen is the retail space, the line outside moves fast, but talk slow to make sure your order is what you indeed ordered, and the Dark Chocolate Peanut Butter Chip cookies are worth their weight in gold.

    Category Cookies, NYC Bakery Reviews | Tags: ,,, | No Comments

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