Common And Not So Common Ingredients In Dessert Recipes
There is a time and place for everything. Funerals call for stoic attitudes; births call for joyous reactions. Sadness does not do well at parties and water parks while overt happiness may be misplaced in an Intensive Care Unit. For the busiest of us all, we must find the time for the little things in life. Like how simple dessert recipes can round off a beautifully cooked meal.
Best Desserts: Less Time to Make, More You Want
The best dessert recipes do not just leave one lusting for more, but they also take less than an hour to prepare and cook. Even better are the recipes that cause little mess and do not require a lot of cleanup. The simplest recipe ever made and enjoyed has to be rolling teaspoons of peanut butter into balls while melting semi-sweet chocolate in a double boiler and then pouring a half-teaspoon of melted chocolate on top. Place them on a wax sheet of paper and place in the freezer for fifteen minutes. They are snack sized, made faster than a recipe of chocolate chip cookies with much less mess.
There are a few things to remember about the ingredients used consistently in baking and in almost all dessert recipes. Baking soda is a leavening agent that reacts to heat by releasing carbon dioxide. This is what causes cakes and muffins to rise, causing the fluffy softness in the very best red velvet cupcakes. Baking powder is generally baking soda mixed with an acid before leaving the factory. Monocalcium phosphate is combined with sodium bicarbonate and maybe some cornstarch to make baking powder.
Vanilla is a unique flavoring used commonly in cooking. It is a sweetener with its own distinct flavor. So when someone uses the word “vanilla” to describe something as plain, remember that this is not the case. Vanilla ice cream is not plain; ice cream without vanilla flavoring would taste like frozen milk. As vanilla is complementary to many flavors, including chocolate, coffee, caramel and custard (apologies for the alliteration), vanilla is excellent for many dessert recipes because it enhances the main flavors in the recipe. There is much discussion about the difference between artificial vanilla extract and the real thing. Speaking from experience, artificial vanilla works best with cookies while real vanilla works best for cakes.
The Odd Bunch
Now for some of the oddest ingredients one can use in dessert recipes:
Coca-Cola. Weird, huh? The corporation actually commissioned the Culinary Institute of North America to develop recipes that called for Coca-Cola. Just one chocolate cake recipe as it calls for two cups of the bubbly. Add that to your dessert recipes and it will be a treat for the kids.
Zucchini. They just get stranger and stranger. What business does a vegetable have in a pan of brownies? The answer is: making it taste better, of course. Somehow, the zucchini works to enhance the chocolate flavor, and when prepared properly (shredded small), no one will notice until they look at your dessert recipes!
Looking for an able replacement for eggs and olive oil? How about something to help with the vegan dessert baking? Look no further than tofu for your dessert recipes. Sure, it sounds weird, but it works great in cheesecakes.
Peanut butter has already been mentioned, but how about that classic combination of peanut butter and jam? Try using the jam as a spread between the layers in a tiered cake (or filling in cupcakes, if thy skill level in baking is high enough!) and spread the peanut butter on top. Freeze the cake a while and the peanut butter will be smoother, with a texture more like icing. Dessert recipes like this would be the envy of homemakers everywhere.
Now for the weirdest of the weird! So weird, they deserve their own paragraph and then a prayer for those who attempt these ingredients in their dessert recipes. Tomato soup has been used as a complimentary ingredient to recipes that call for cinnamon or cloves. Miracle Whip. Does anyone need to say more than those two words? Hot peppers, saltine crackers, salted pork, and spaghetti have all also been used in dessert recipes. But the strangest of the strange has to be a little plastic baby in New Orleans’ traditional King Cake.
This article was written by Elliott Mccawley, who loves creating and recreating Dessert Recipes.
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