Gelato, Ice Cream or FroYo?

I will admit that I enjoy frozen desserts as much as anyone, but do you have a favorite between gelato, ice cream or froyo? Thanks to the side effects from chemo, I find myself eating more frozen desserts than usual. Quite frankly, some days it's the only thing I can stomach. But is there one that is inherently better than another? I submit it depends, but overall my favorite would be gelato - but it's got to be good gelato. If it's not good gelato, then I'd rather have good ice cream over average gelato. You might say, "But, Sandi, isn't gelato just Italian for ice cream?" "NO! They are different."

The first time I had true gelato was when I vacationed in Italy during the Christmas holidays in 2006. Every night I tried a new gelateria...because, well, you know, I had to taste test them all in order to find the best gelato shop. Quite frankly, eating Italian gelato almost ruined ice cream for me because it's so much better. (By the way, the same thing happened with pizza - pizza in Italy it far superior to the US.) I assume it's because the ingredient are better in Italy. Therefore, when I got home to New York, I tried every gelato shop in the City hoping to find something equal to Italy. Alas, it didn't happen, so I stopped the search. I settled on eating ice cream or frozen yogurt, which are delicious, but aren't gelato. That all changed a few weeks ago, when a friend decided to go to the gelato shop (Dolce Fredo) in Newburyport and I tagged along. I decided to give it a try and found some of the best gelato in the US. Is it as good as Italy? No, but it's pretty close. The best flavor is Bacio - chocolate hazelnut. Oh my - now that is gooooooooood!!!

What makes gelato better than other the frozen desserts? There are several factors: gelato has less fat than ice cream because it's made with milk rather than cream and uses less egg yolks (if any). Ice cream legally has to have a minimum of 10% fat, gelato is 5-7% fat. Gelato is churned at a slower rate which makes it a little more dense and consequently, has a much more intense flavor! Lastly, gelato is served approximately 15 degrees warmer. All these factors makes gelato the better flavored and textured frozen dessert.

Clearly for me, gelato is the winner, but I wouldn't snub any good gelato, ice cream or frozen yogurt. It's the perfect summer dessert or chemo nausea panacea. Which is your favorite?

One of my favorite photos from my Italy trip!

By the by, the other day I tried a York Peppermint Pattie ice cream bar!  Oh my goodness.  Delish!!

The Cupcake Dilemma Solved...Sadly!

Last April, I wrote blog about my cupcake cravings. In that post, I whined over the fact that I couldn't find one bakery in Newburyport which sells just an uncomplicated vanilla cupcake to satisfy my occasional craving. Well, at the repeated urging of a friend, I finally made my way to a bakery located a few towns over in Haverhill, MA - Cakes by Erin - and lo and behold, there they were.  Simple vanilla (and lemon and chocolate and red velvet and... well you get the idea) cupcakes.  Eureka!

The cupcakes at Cakes by Erin are exactly what I've been searching for. This bakery was recently featured on the Food Network's "Sugar Dome" which "pits teams of cake designers, sugar artists, and specialty craftspeople in a series of challenges to create the ultimate sugary showpiece".  How did Cakes by Erin do?  They won! 

But I am despondent about this discovery. Why? A couple of reasons. One, the cupcakes are wonderfully delicious which makes resisting them really, really difficult! Two, the bakery is not in a terribly convenient location - roughly a 30 minute drive away (although it is on my way home from school, so.....)  Which leads me to problem three - too convenient.  I have to stop myself from driving through Haverhill on my way home from school. How can it be both inconvenient and too convenient? Welllll, just accept my confused reasoning over that!

Drat!  What's a cupcake craver to do??  My plan is to limit my trips to Cakes by Erin.  Hence, when I do have a raging craving that cannot be denied, then (and only then) will I travel there and allow myself to purchase just ONE cupcake.  I fully admit that I bought two on my trip this past Saturday.  But I have a good excuse. After all, I had to taste test two flavors (vanilla and lemon) so that I could conclude on my own whether these cupcakes  are as good as my friend claims. They are.

If you get to Haverhill and want a delicious cupcake, stop by CBE. Oh, CBE - you are equally a joy and a sorrow!

These are the cupcakes from CBE!

The Butter Wars!

Okay, I have a question: do you refrigerate your butter??  

I know, I know... it's a weird question, but I have a reason for this query.  I grew up in a household where we refrigerated our butter, but I have friends who grew up in houses where they didn't. To this day, those friends keep their butter out on the counter top and seem to suffer no ill effects over unrefrigerated butter. Now I personally would prefer to keep my butter on the counter as refrigerated butter is really hard to spread. But I'm worried about butter turning rancid... I don't use butter very often.  

I've looked this subject up on the internet and the opinions are all over the place on whether or not to refrigerate butter. The unrefrigerated butter lovers say you just need to purchase a butter bell (see photo above) and all your worries will be gone. Additionally, they say that the pasteurized milk and salt content keep the butter from going bad and, as long as your kitchen is not ridiculously hot, the butter should be fine when left out. The refrigeration side of the argument says that it's risky and the butter will turn rancid. Interestingly enough, the USDA is on the refrigerated side and recommends that people "freeze butter not intended for use within 2 or 3 days and for 'ready spreadability' keep a few days’ supply in the regular portion of the refrigerator - remove 10 to 15 minutes before use." Seriously? 10-15 minutes?? More like 10-15 hours before butter softens.  Okay, that's an exaggeration but still...

So what's your take on the butter wars? Did you grow up with refrigerated or unrefrigerated butter? Do you have a recommendation on the best way to store butter? I really am interested in people's experiences with butter storage solutions.

This is a pretty butter dish!

Reliving my Childhood - A Fluffernutter Sandwich!

Okay, sometimes you just have to do it!  You have to go back and relive something that you loved in your childhood and see if it still holds up as an adult.  Now, there are some childhood treats that absolutely do NOT hold up as an adult ... at least not for me. For example, cotton candy. I tried some a few years back at a Yankee game. Wow, that's some overly sweet, nasty stuff ... and insanely expensive to boot, considering it's just sugar!  Oh, wait, no that's because it was at Yankee Stadium. 

Today, while in the grocery store, I happened to walk down the aisle where the Marshmallow Fluff was shelved and I thought, "Hmmm, how long has it been since I had myself a Fluffernutter sandwich?  30, 35 years?"  Being the impulse shopper that I am, I picked up a small jar of Marshmallow Fluff.  I just couldn't seem to resist the urge.  And I wonder why I can't lose the last 30 pounds I'd like to lose.  :-)

I got home, grabbed a tortilla (I hate white bread), scooped out some peanut butter, spread a little Fluff on it and bam!  A tasty snack. Now for me, because Fluff is rather sweet, a little goes a long way.  Therefore, I only used about 1 tablespoon, but let me tell you, this is one childhood snacks that is still pretty delicious to wolf down as an adult. Yum, yum, yum.  Of course, now I have a jar of Fluff which is probably not the healthiest of options to have in my larder. Oh well, such is life! What's your favorite childhood food that you still eat as an adult??

The Latest Craze: Self Serve Frozen Yogurt

[Updated 9/16; 8:20pm] So what's the big deal about self serve froyo?  Up until yesterday, I would have said "Nothing."  While I was in Philadelphia this past summer, I had tried a self serve froyo place, Sweet Ending, and I thought, "eh, what's all the hype about?" I didn't care for the Sweet Ending froyo at all and thought it had a really weird aftertaste. Ergo, when I got home from Philadelphia and saw that there was a new self serve froyo place in downtown Newburyport (Orange Leaf), I wasn't all that excited. I figured it's just another overpriced fad. 

After weeks of hearing how great this place is and how it's worth the long lines, I finally decided to go see what the hoopla was all about.  I must say that Orange Leaf lived up to the hype!  The frozen yogurt at Orange Leaf is really delicious. It almost makes you wonder how I can be low fat.  (Yes, I know - a Seineld moment.)

How does a self serve froyo place work?  If you've never been to one, it's quite easy. You get your container (small or large), pick the flavor(s) of froyo you want, add your toppings, have it weighed at the register, and pay for your luscious dessert.  Mostly, if you're careful, this snack can be a fairly low calorie option... unless you lose your mind and take a huge portion and put a ton of toppings on it.  Then it goes from a low calorie snack to a hearty meal.

Here's the concoction I came up with last night: three small dollops of froyo (brownie batter, wedding cake and peanut butter), a light sprinkling of crumbled oreo cookies, a couple of strawberries and a light drizzle of peanut butter sauce - topped with a little whipped topping.  Oh my!  So delicious!  At $.49/ounce, if you're not careful, it can add up quickly.  The total cost of my creation was $4.35. 

If you're in Newburyport and are looking for a yummy, relatively healthy dessert/snack, head to Market Square and try the frozen yogurt at Orange Leaf.  I swear you will love it! Of course, Orange Leaf does have locations other than here in Newburyport, but why anyone would want to be anywhere else is beyond my comprehension. My only complaint about Orange Leaf is that I wish they had smaller sized containers. The "small" container is still pretty big so you end up filling it far more than you should.  Therefore, you should remember to be very careful with your serving size -- or bring a friend with you and share.

Honeycrisp Apples - Where Have You Been All My Life?!

Today, I was wandering through the Newburyport Farmers' Market (as I do every Sunday) - checking out the local produce - and came across one of my favorite stalls, Applecrest Farm out of Hampton Falls, NH. I love this stall because they sell some of the most amazing fruits (raspberries, peaches, blueberries, apples, etc.). Plus their apple cider donuts are unbelievably delicious!  I know I shouldn't buy the donuts but...  

Anyway, as I was shopping in their stall and deciding on which type of apples to purchase, I saw that they had Honeycrisps for sale. I mentioned to one of the employees that I had never tried Honeycrisps.  In fact, I had never even heard of Honeycrisps before a couple of years ago.  He looked completely taken aback by my ignorance of these little beauties and proceeded to grab a knife from the truck and slice up an apple for me to taste.  Let me just say, my taste buds went wild!  I've always been a bit of an apple fanatic - even though I'm mildly allergic to apples.  Up until today, my favorites were the Royal Galas.  But no more!  These apples have the most amazing flavor and the perfect crispness of the skin as you bite into them is exactly how an apple should feel.  It was just heavenly.  I had to buy some!

Interesting tidbit about the Honeycrisp apple: "The Honeycrisp apple was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program." If you have never tried these little gems, next time you're in your local grocery store, pick up a few.  They are a little more expensive, but I think they are well worth the extra money.  I only bought four apples today and I'm kicking myself that I didn't get more.  I will not make that same mistake next week!

My Love Affair with Chobani Yogurt!

Yogurt is often a staple for healthy eating. But up until approximately 6 weeks ago, I would have said that I loathe yogurt and didn't understand everyone's fascination with it. I had tried every brand over the past 30 years or so - Yoplait, Dannon, La Yogurt, Activia, Stonyfield Farms, etc. - and my feelings about them can be summed up with: "Yuck, yuck, yuck!"  That is until I was introduced to Chobani Greek yogurt! OMG! Pure heaven in a plastic container. While in Boston for TFA Induction, one of my suitemates introduced me to Chobani and it's been a love affair ever since. In fact, I would supplement my nasty sandwich lunch by adding a container of Chobani while in Philadelphia. So satisfying.

According to all the nutritional "experts," Greek yogurt is by far the healthier choice over and above regular yogurt.  In a head to head contest, low- or fat-free Greek yogurt has about the same amount of calories, but has more protein, lower carbs and less sugar than the regular low- or fat-free yogurt. I found this article to be a great read about the differences between the two.  Added to all of this, I think Greek yogurt just tastes better!  While I'm sure it's better to buy the plain Greek yogurt and add your own fruit, I'm way to lazy for that. Chobani has 21 flavors available! Here are my favorites: Strawberry-Banana, Pineapple, Vanilla, Peach, Apple Cinnamon, Raspberry, and Black Cherry. I will say I didn't like the Lemon or the Blood Orange.  Both flavors had a weird aftertaste. The Blueberry was just okay. I have not yet tried the Strawberry, Passion Fruit, Mango, Pomegranate or Honey flavored, but I plan on trying them soon.  They also have a kids-friendly line that I'm dying to try. What's better than Orange-Vanilla or Honey-Nana?!  Honey and banana!!!  Yum!!!

Some people prefer the Fage brand over Chobani but I have not yet tried Fage. Perhaps I'll try that next.

So if you have never liked yogurt, I suggest getting yourself a container of Chobani and trying it.  BTW, none of this applies to frozen yogurt. That has always been delicious. Check out George Carlin's take on yogurt.  Oh, George, I miss you!  [Note: I have not been paid by Chobani for this review.  But if anyone at Chobani would like to...]

Favorite Healthy Recipes!

I admit it - I'm a foodie!  Always have been, always will be.  But these days I'm a healthier foodie.  As I currently have a lot of time on my hands, I've had the opportunity to experiment with cooking various healthy recipes and would like to share some of my current favorites.  Some of the recipes link to other sites where I found them and some are my own creations, or a combination thereof:

1.  Oven Roasted Brussels Sprouts by the Barefoot Contessa: These lovely little cabbages have always been a favorite vegetable when I've eaten out. Who knew that they were so easy to make at home?? The only change I made: I placed the olive oil, salt, pepper and sprouts in a ziploc bag in order to mix them thoroughly before laying them out on the baking sheet. So much easier than mixing them in a bowl.  I also don't use nearly as much salt as she does. I've also been known to add onions and/or garlic when I've had them in supply.  Yummy!

2.  Mashed Butternut Squash:  I had purchased a butternut squash and having never made it before, I checked out dozens of different recipes.  I decided to take some initiative on my own and create a healthier side dish than one loaded with milk and butter.  Cut your squash into 1/2 inch cubes, drizzle with a little olive oil and place on a cookie sheet in the oven (preheated at 400°).  Roast the squash until tender (approximately 30 minutes); turning once to ensure even cooking.  Transfer cooked squash to a mixing bowl and whip with a mixer.  Add cinnamon and butter flavoring (I used Kernel Season's Popcorn Seasoning) to taste.  Feel free to add milk or butter if you prefer, but that will add calories.

3.  Sauteed Kale by Bobby Flay:  Kale is my new favorite vege.  One of the healthiest vegetables available, this is an amazingly easy recipe.  I will say that I do use vegetable stock instead of just water.  It adds a little more zing to the kale.  Also, I have eliminated the vinegar and find that I prefer it without.  If you add some onions to the recipe, it's even better.  Kale is also great for making kale chips.  While kale chips are not exactly kettle chips, they're still pretty yummy and quite healthy.

4.  Quinoa and Turkey Meatball Stuffed Pepper:  I'm a huge fan of quinoa!  Such a healthy little grain-like crop.  One night, I had nothing out for dinner and needed to come up with something on the fly.  I checked my cabinets, fridge and freezer and saw that I had quinoa, some homemade frozen turkey meatballs, shredded cheese and a beautiful red bell pepper.  <light bulb>  Perfect for making a stuffed pepper and an easy no brainer meal. Take the turkey meatball from the freezer and place it in a toaster oven on 375° for approximately 20 minutes to fully defrost and warm up. (Obviously, if you don't have any frozen meatballs, brown some ground meat in a skillet.) While the meatball is defrosting, cook up the quinoa by mixing in a sauce pan a 1/4 cup of the quinoa and 1/2 cup of water, bring to a boil, cover and simmer for approximate 15 minutes until cooked (feel free to add spices if desired). Cut the top off of the bell pepper and remove the seeds, take the warmed meatball, mash it and mix it with the quinoa and spoon the mixture into the pepper. Cover the pepper with some foil and place it into the oven to cook for 20 minutes. Remove the foil and add some low fat shredded cheese to the top of the pepper (I used the Sargento Reduced Fat Sharp Cheddar).  Pop the pepper back into the oven for another 5-10 minutes (uncovered) until the cheese melts.  Voila! 

5.  Pumpkin Spice Cake:  Okay, even though I'm eating healthier, I still need to have my sweet fix.  This is one of my favorites.  An easy two ingredient cake:  Mix a box of spice cake mix with a 15 oz. can of 100% pure pumpkin (not pumpkin pie filling) and pour into a greased 9x12 dish and bake according to the directions on the box.  Done!  You can also pour batter into muffin pans and bake up some lovely muffins.  Trust me, you will not be disappointed.  I've seen people use different types of cakes to make this dessert (chocolate, white, yellow, etc.), but I like the spice mix. The nice thing about this cake is that you're not adding any eggs or oil, thereby making it healthier. 

6.  Pineapple Angel Food Cake:  A friend actually gave me this recipe awhile ago, and I have seen it posted everywhere. It is probably one of the best and easiest desserts to make.  I made it for my book club recently and it was like I served crack. They couldn't get enough. This is yet another two ingredient recipe:  Mix a box of angel food cake mix and 16 oz. of crushed pineapples in juice and pour into a greased 9x12 dish and bake according to the directions on the box.  Heavenly!! 

Trust me these recipes taste so much better than the chain link fence that tree is noshing on. The next recipe I plan on trying is Roasted Beets.  I love beets when served at a restaurant and hope I can make them just as well at home.  If anyone has healthy recipes that they'd like to share with the rest of the class, please do!  I'm always interested in getting more recipes.

This photo cracks me up!!

A Bagel Craving Satisfied

I love to occasionally have a really good bagel.  When you live in NYC as long as I did, you develop certain standards when it comes to bagels.  I don't eat bagels on a regular basis, but I do like having a schmear and a bagel once in a blue moon.  After moving from NYC, I thought it would be impossible to find a decent bagel, particularly on the north shore of Massachusetts.  Finding great seafood - not a problem, but great bagels?  Nah!  Medicore bagels, perhaps.  Well, I have been proven wrong.  

Right in my small town of Newburyport, we have the most amazing bagel shop - Abraham's Bagels.  My neighbors had told me about this place the first day I moved here, but I doubted their veracity on the goodness of these bagels.  Today, I was craving a bagel and cream cheese and thought I'd give Abe's a try.  I walked into the shop and the smell was heavenly! Behind the counter, I saw a worker diligently making bagels exactly like I had seen them made at H&H Bagels in NYC. Holy cow! 

I had planned on only purchasing 1 or 2 bagels but I found myself buying a half dozen (3 Sesame and 3 Everything) and an individual container of light veggie cream cheese.  After a 5 minute walk back home, I opened up the bag and extracted the softest, 'hot from the oven' Everything bagel.  I was ecstatic and immediately curled up on the couch to enjoy this magnificent treasure.  Anyone who lives in NYC knows what a treat fresh from the oven bagels can be.  I immediately put the rest of the bagels in the freezer to be enjoyed in the future.  If I hadn't done that, my fear was that I'd eat all 6 bagels in the course of the next 24 hours.  Trust me, it can be done!  I don't miss much about living in NYC and now that I know I can get a great bagel when I want one, it's one less thing off my "what I miss" list.  Yum!