Cascara ‘Tea’: A Tasty Infusion Made From Coffee Waste

By Murray Carpenter | December 3, 2015 Cascara is made by brewing dried coffee cherries, which typically would have otherwise ended up as compost. “We have been throwing away this perfectly good coffee fruit for a long time, and there’s no real reason for it, because it tastes Delicious,” says Peter Giuliano, of the Specialty Coffee Association of America. Murray Carpenter for NPR Coffee lovers may have noticed a new …

Are You Baking With the Right Chocolate? – Bon Appétit

… complete guide to buying and baking with chocolate. Bars, Blocks, Chips, Wafers, or Powder? You should never bake with chocolate you wouldn’t eat out-of-hand. “I wouldn’t bake with an $11 artisanal bar,” says senior associate editor Claire Saffitz. On the other hand, “it should be Delicious enough on its own to eat as a snack.” Back in the baking aisle, there are five main formats of baking chocolate: bars, blocks, wafers, chips, and cocoa powder. To continue reading this article, …

Vegan Chocolate Coconut Ice Cream

By Kathryn Budig | December 8, 2015 Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for vegan chocolate coconut ice cream. Delicious, dairy-free ice cream coming your way. (Photos: Cynthia Groseclose) I would happily eat ice cream every day for the rest of my life …

How to Make Caramelized White Chocolate – Bon Appétit

By Claire Saffitz | December 2, 2015 Credit: Peden & Munk Caramelized white chocolate is a mind-blowingly simple and Delicious technique that will silence all the alleged white-chocolate haters out there. The process, which we use in these Coconut-Lime Snowballs, involves melting white chocolate in the oven on a rimmed baking sheet and cooking it at a low temperature (between 200° and 250°) until the sugars caramelize. The final …

Soup Tuesday: Kakósúpa, Icelandic Chocolate Soup – The Reykjavik Grapevine

By York Underwood | December 1, 2015 Photo by York Underwood Whoa! It’s the first winter storm here in Iceland. It’s the perfect day to make Icelandic Chocolate Soup: Kakósúpa. Actually, Kakósúpa better translates as “cocoa soup” — and that’s what it is. But we chose to go with Delicious dark chocolate, while retaining the classic Icelandic name. It’s our magazine, we can do what we want. Chocolate Soup? Yes, chocolate …