White chocolate vs. dark/milk chocolate

Posted by random olio

Sometimes we take things for granted. You think something is part of something else and then when you really dig in you find out that is not the case. What did I take for granted?

Chocolate.

Yes, it is true. In a conversation with someone recently the topic came up about the difference between milk/dark chocolate and white chocolate. I had never thought about it. They all have the name of chocolate, but are they really all chocolate? The person I was talking with said no. White chocolate is not at all like milk or dark chocolate.

Regardless of the truth, I can see there being different chocolate camps. I ebb and flow with my allegiance. I go through phases where all I want is white chocolate (especially around Christmas, as there is something yummy about candy canes with white chocolate). At other times, I am a dark chocolate fan, and for some reason feel like the higher cacao factor makes it healthier for me (maybe true)? In last place would be milk chocolate, unless you are talking about the chips in my chocolate chip cookies.

So what is the truth? From what I have researched, white chocolate has cocoa butter in it, where as milk and dark chocolate is made from cocoa plant. An excerpt from Diffen (a website that compares things) states:

“Dark chocolate and white chocolate both contain cocoa butter and are eaten as dessert or used in confectionery. Chocolate is derived from the bean of the cocao (cocoa) plant which breaks down in to chocolate liquor (the ground or melted state of the nib of the bean), cocoa butter (the fat component) and cocoa powder (the non-fat part of the cocoa bean ground into a powder). Dark chocolate is produced by adding cocoa butter to sugar and cocoa powder. Unlike milk chocolate, dark chocolate does not contain any milk solids. White chocolate contains only cocoa butter, sugar and milk solids and no chocolate liquor or cocoa powder. So technically, white chocolate is not really chocolate at all.”

Did you learn something new or am I just slow to the game on chocolate?

I need more love today

Posted by random olio

I remember back in the days of cassette tapes, my mom would often play stories of healing for us. Sometimes she played them when we were sick, and other times when we could not fall asleep at night. I cannot remember 95% of the stories, but I do know that after you listened to them over and over again, you almost had them memorized. One of the ones that continues to come to me to this day was the quote: “Go to give a good time, not get a good time.”

I was reminded of this quote last night while spending a little time catching up on Facebook, where I saw this quote posted on Marianne Williamson’s timeline:

Where ego asks “What am I not getting?” in a relationship, Spirit asks “What am I not giving?”

It made me think about how often we get upset, angry, frustrated when we do not get what we want, or things do not turn out as we expected. At times in my life when I have been more aware and taken the focus off myself and really focused on “giving” to the situation, I have found I am calmer, cooler, and more collected. Sometimes though, life throws us curveballs and we are not prepared for how fast they come at us. We may feel injustice that someone is not treating us right, or we feel left out and not included in a project, whatever the reason deep down the feeling that irks us is that we do not feel loved.

I can remember many times where I have gotten upset with Chris and as we discussed it later, the reason I might have reacted was because the situation (example: he did not follow through with something) makes me feel unheard. When I don’t feel heard, I don’t feel loved. At the end of it all, the matter up for discussion is mostly irrelevant. What matters most is how we feel. We act out, react, and get angry because we want to or even need to feel loved.

So my question is: why is it so hard for us to say to another – I need more love today – can you give that to me?

Random recipe: Six Ingredient Sausage Potato Pie

Posted by random olio

My favorite meal of the day is breakfast. I could have it any time of day. So, yes, I could eat it for breakfast, lunch, or dinner. Often instead of going on a date night, we do a date brunch. A meal we love, it is easy, quick and since it is on the weekend, I am more rested and focused on Chris. A win-win all around. Typically one weekend morning we go out to brunch and Chris makes something at home on the other weekend morning (or often afternoon by the time we get to brunch).

Which is why we constantly are on the lookout for yummy and different options to make for breakfast. This is by far one of the best recipes we have made in months. It has a little bit of everything. Eggs, sausage, hash browns, kale, cheese. What more can you ask for? I could not stop at one piece. The sausage is I believe what makes this recipe. I am not usually a big fan of sausage, and you will usually never see me eat a sausage patty, but crumbled up pieces in this dish is heavenly. It just will not be the same if you remove the sausage. If you do not like kale, do not leave it out, you do not even know it is there.

SIX INGREDIENT SAUSAGE POTATO PIE [Pinch of Yum]

Serves: 6-8 (nutrition info is for 1 of 8 servings)

INGREDIENTS

12 ounces ground sausage
6-8 eggs
½ cup milk
1½ teaspoons Herbes de Provence
Salt and pepper to taste
1 pound raw shredded potatoes (we just bought refrigerated uncooked hashbrowns)
1 cup shredded cheese (we used a combo of Swiss and Gruyère)
2 cups shredded kale

INSTRUCTIONS

Preheat the oven to 350 degrees. Grease a pan with oil.
Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.
Whisk the eggs, milk, herbes de provence, and salt and pepper.
Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix it all together.
Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set. Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Slice and serve.

Boyhood: Over 12 years

Posted by random olio

I was not feeling well over the weekend, which in my house means: snuggle up on the couch and catch up on movies. On Saturday we decided to start watching “Boyhood” at around 10:00 pm, not knowing that it is a 2 hour 45 minute movie! It took a bit for me to get into it (especially in the flu-bug fog that I was in), but once Chris told me a little more back story on the movie, I became intrigued.

The movie was shot over 12 years between 2002 and 2013, so over time you see the actual actors age and metamorphosis right in front of you. Directed by Richard Linklater, the movie has you wondering what is going to happen next and how quickly will you see them age, or how different will they be. From what I read, Linklater developed the script as they went through production, which is an interesting concept as you watch the actual actors grow. It makes the movie feel that much more real, almost as though the actors really are a family growing up together.

As you watch, you do not always know how old they are or how much time has passed as they grow. As their lives evolve through divorces, alcoholism, successes, moves, and other family adventures, you see how they make it through it all. In some ways this movie is the life of so many. The single mom, who tries to become more educated, marrying men who turn out all wrong and how it impacts her children who live with her, while also trying to maintain a relationship with their aimless father. I can relate from my own childhood (except the multiple marriages). The rest of the movie is very much my story too.

Linklater is clever. Filming over 12 years made this movie different and intriguing. If you have not seen it, definitely add it to your list!

Random recipe: Vegan Dark Chocolate Coconut Cupcakes

Posted by random olio

We tried it. Being vegan. We could not do it. While I could probably give up meat, it was impossible to give up cheese and eggs. I love both way too much, and the fake vegan version of cheese just does not compare. I am my father’s daughter. My dad was all about cheese (even if he probably at the time was not “cultured” in his cheese knowledge — no pun intended). With that all in mind, I love finding recipes, especially desserts that have the core of the ingredients inclusive of coconut milk and creme because it is so much better for you. This recipe is vegan and almost gluten-free, (if you can find a substitute for the flour). Maybe I will try to recreate into a gluten-free version. These cupcakes were good, and super moist (ugh I hate that word, but it is true). The frosting was not that sweet which is just the way I like it.

Vegan Dark Chocolate Coconut Cupcakes [Original recipe from Love & Olive Oil]

Yield: 1 dozen
Total Time: 1 hour

Cupcakes:
1 cup full-fat coconut milk
3/4 cup granulated sugar
1/3 cup coconut oil (softened)
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder, sifted (we used dark chocolate cocoa powder)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Frosting:
12 ounces coconut cream, chilled overnight*
1/2 cup powdered sugar
1/2 cup shredded coconut

Directions:

Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
Whisk together the coconut milk, sugar, and coconut oil until incorporated. It you are making it in the summer you might need to slightly warm the coconut oil (depending on where you live). Since it is warm here, no need to do so as my coconut oil is not solid right now. Stir in vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Pour the coconut milk mixture in the middle of the dry ingredients. Stir until dry ingredients are just incorporated (do not overmix).
Spoon into liners, filling each with a scant 1/4 cup of batter (cups should be no more than 2/3 full). Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For whipped coconut cream, spoon solid coconut out of can, discarding any remaining liquid in the bottom (or reserve for another use). Place in a chilled mixing bowl (keeping it cold is key here!) and beat on high-speed until smooth. Add powdered sugar and mix until smooth and holds soft peaks. It won’t firm up quite like whipped cream. Return to refrigerator for 15 to 20 minutes to firm up slightly.
Frost cupcakes with a thin layer of coconut cream. It’s pretty lose, so it won’t hold huge swirls like buttercream. Dollop a bit of frosting on top of the cupcake, then dip top in a bowl of shredded coconut. The coconut will help hold the frosting in place.
Cupcakes are best enjoyed the day they are made, but can be refrigerated in an airtight container for 1 to 2 days.

Note: We did not read early enough that the coconut cream needs to be chilled overnight. So we made the cupcakes at night and finished the frosting the next morning. Breakfast anyone?

*You can also use full fat coconut milk but will need twice as much. Refrigerate at least 24 hours until thoroughly chilled. When you open the can, spoon off the solid layer of coconut at the top; this is what you will use to make the frosting. Any liquid at the bottom of the can can be discarded or reserved for another use. Note that if you use full-fat coconut milk instead of coconut cream, you may need 2 cans to get enough cream for the frosting.