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mexican chocolate tofu pudding
Mexican Chocolate Tofu Pudding. Photo Credit: nytimes.com

I once fell asleep with chocolate in my mouth.

In my defense, chocolate relaxes me. It was right after dinner and I had just unwrapped a Lindt dark chocolate truffle (for the record, I love truffles. I think it’s a beautiful word that just rolls off your tongue). So I bit into the truffle feeling the silky chocolate center ooze out of the shell, while bits and pieces of chocolate lingered on my tongue. In my euphoric state I dozed off. The next thing I knew I woke up with this sour metallic taste in my mouth AND a sore throat.

Anyway.

I’m a fan of chocolate that goes down easy–like hot chocolate, chocolate soup, the inside of Molten Lava Chocolate Cake, or chocolate mousse.  Speaking of, ever since I saw Mark Bittman’s post on New York Times about Mexican Chocolate Tofu Pudding, I’ve been dying to try tofu with my chocolate. And apparently the dessert gods heard my prayer because yesterday, Untied’s Katie Holloway brought tofu chocolate mousse to the web room! No, it doesn’t taste like tofu, but it does lend an unbelievably silky feel to the mousse. It was like eating chocolate icing but not as dense, and not as sweet.

We ate it with strawberries, doughnuts, chips–you name it–it was a perfect match for everything. Katie’s cousin Sara was kind enough to share the recipe. Even awesomer news-it’s incredibly easy to make:

Ingredients

1 package silken tofu
10 oz dark chocolate
2 tbsp maple syrup
1/4 Kahlua (optional)

Procedure

1. In a double boiler (or microwave), melt the chocolate.

2. Combine tofu and chocolate in blender and blend until fully mixed. Add syrup and Kahlua.

3. Place in a separate container and cover. Refrigerate for at least 2 hours.

You know what else is good with tofu? Fruit smoothies! I swear it makes a difference. Go on a health trip and try this strawberry-banana smoothie with honey, orange juice, and tofu.

Enjoy!

– Kris Alcantara

Today’s Sugarhigh:  Too many to mention.

Score: A

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Finally, something we all can agree that taste good and is good for you at the same time. Smoothies can become apart of your daily diet either as meals or as a quick healthy snack or dessert.

As we discussed supplements briefly in another blog, mixing them into smoothies is a great way to get all the necessary nutrients the body needs.

Fruit and vegetables are great in smoothie form and is a sure way to make something taste better that you would normally, say yuck too.

To cover all your vitamins and minerals, Here are some recipes from http://www.flowercarole.com to help create some blended healthy treats:

Banana and Mango Delish Smoothie
(serves 1)

Ingredients
2 bananas (ready to be eaten)
1 large bowen mango (any mango will do but bowens are tasty)
1/2 cup of full fat milk (2% milk is full milk is too much)

Method
Blend all ingredients together until the mixture is smooth.

Crazy Carrot Smoothie Recipe
(serves 2-3)

(courtesy of google images)

Ingredients
3/4 medium sized cup of carrot juice
3/4 medium sized cup of orange juice (or Apple Juice)
3 scoops of vanilla ice-cream (or vanilla frozen yogurt for healthier choice)
6 ice cubes

Method
Pour the carrot juice and orange juice into blender and mix gently until well combined. Add the ice cream and mix until thoroughly blended. Add the ice cubes and process until smooth.

Sweet and Healthy Smoothie

Ingredients
1 kiwi fruit peeled
1/2 banana
approx 15 red grapes
3 pineapple rings

Method
To make this free smoothie recipe, peel and dice the kiwi fruit and dice the pineapple rings. Blend together the kiwi, grapes and banana for 45 seconds then add the pineapple chunks and blend for a further minute or so.

– Skylaur Morris
(Recipes provided by http://www.flowercarole.com; images courtesy of google images)

Lavender Honey Cheesecake

Lavender Honey Cheesecake is the dessert of romance. Photo Credit: Washingtonpost.com 

I’m eating enjoying a slice as I write this.

My friend Kate decided she was going to make Lavender Honey Cheesecake after seeing the recipe online on Washington Post.. and she has made me very happy.

Full disclosure: I’m a cheesecake nut. But let me tell you with unbiased praise that this dessert tastes every bit as delicious as it looks. She tells me that culinary lavender and blueberries lend the cheesecake this gorgeous purple hue. The lavender also adds more bite; a hint of bitterness mixed with honey, and decidedly moist and creamy cheesecake filling that makes each flavor sing.

On top of that, it leaves you with an intriguing lavender aftertaste that just tastes pretty. This cheesecake, I dare say, is pure poetry.

Who knew edible flowers had a place in dessert-making? There’s a ton of them out there! Check out this blogger’s Flower Power Round-up and learn how to make Rose and Watermelon Jam, Lavender Shortbread, and White Chocolate and Orange Flower Mousse.

Shoutout to the wonderful weekend-baker, Kate Sheehy, who, on her first try, made me fall in love.

– Kris Alcantara

 

Today's Sugarhigh: Tim Horton's Sour Cream Tim Bits (donut holes)
Score: A- (full post to come soon!)

 

"It's not that chocolates are a substitute for love.
Love is a substitute for chocolate.
Chocolate is, let's face it, far more reliable than a man."

– Miranda Ingram, journalist and chocoholic

This could have been me at 5. Photo Credit: http://www.franchiseinfo.co.uk/

Everybody has a first love.

Mine was (is, forever) chocolate. I can’t really remember the first time I had chocolate but I imagine it was a very good day.

Here are some things I picked up while working as an editor in a food magazine two years ago.

1. You can tell a bad Japanese joint from a good one by their miso soup (hey if you can’t get the basics right you’ll probably screw up the rest of the menu too). The same way great Korean restaurants have good jap chae.

2. Steak places that freeze meat are silly. Once, a chef of a famous steakhouse in Manila told me: “The difference between freezing and chilling meat is like the difference between making love to an 80-year-old and an 18-year-old. Oh, you’ll know.” I can’t say I know exactly what he was talking about but it’s damn good analogy.

3. The only way to survive working in a food magazine without crossing over to the darkside (by that I mean gluttony)is to taste everything, not eat everything. Trust me, I’ve been to far too many photo shoots where I pigged out on appetizers and ended up regretting it when the dessert tray comes. If I had it my way, I would eat dessert first.

This blog is devoted to finding the best places for dessert–my personal quest that I would love to share with you. I plan to take you all over–from obscure coffee shops, to giant chain restaurants, bakeries, Wal-Mart’s chocolate aisle, homebakers’ kitchens, and so on.

It’s going to be sweet.

– Kris Alcantara

Sugarhigh Suggestion: Panera Bread's Iced Caramel Coffee (scroll down to the iced coffee listing)