How wonderful it is to use... Dried Coconut
Waiting in line to get a coconut macaroon at the Three Girls Bakery in Pike Place Market is wonderful, mouth-watering anticipation!
It makes me feel so good when I finally reach the front of the line and order mine and, though I always get one chocolate, I really prefer the basic, coconut macaroon... little mounds of coconut excess! On a cool, sunny day, it really does make me feel all beautiful inside.
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 Back in the 80's, I had a crew out shooting an "in service" report on the Boeing 757.
They had just landed in Germany and were taxiing to the gate when a freak hail storm hit the tarmac! Golf ball sized hail rained down, destroying property everywhere the storm went. The producer said it was awe inspiring!
Well, you may just get the same response using our own bit of hail... hail sugar that is. Great for placing on top of your favorite holiday cookies, this cylindrical roundish shape looks great and doesn't break down like other sugars when baked.
(P.S. The aluminum skin on the 757 needed repair as it had small pock marks all over. But the carbon fiber parts did great with no noticeable damage.)
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Ultra Dark Drinking Chocolate
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 Winter is here... or, at minimum, it feels like fall...
This past Saturday, our retail store was open (first Saturday of every month) and I almost broke-out the Cocomotion machine and sampled hot chocolate in the store - it felt so much like fall that day - rainy and cold .... So, it seems like the perfect time to stock up on drinking chocolate.
Whether you make it with milk, cream or water... there is nothing quite like sipping melted chocolate while sitting on the porch watching the leaves turn into brilliant shades of red and orange. Or, as we do here in the northwest, watch our lawns turn from summer burn brown into a beautiful shade of green... Ultra dark drinking chocolate is a great way to start the season of homey comfort food.
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 We have had many great sugars, but one that is always present in our pantry is the big tub of Dark Muscovado sugar. So similar in look and yet so much better than regular brown sugar. This naturally created, flavorful sugar is what brown sugar wishes it could be.
We use it in our oatmeal in the morning, in our cookies during the holidays, as a secret ingredient in our smoked hams and turkeys, or in my favorite marinade for any meat destined for the BBQ. A little here, a little there, Dark Muscovado Sugar is a must-have to have all the time!
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 At half the calories, and with only a small impact on blood sugar levels, this sugar substitute does not promote tooth decay - it is like a miracle sweetener. Made popular most recently on the Food Network's baking cakes and sugar sculpture shows - they highlight this recent food creation in use. Created in the early 80's from beet sugar and approved for use by the USDA in 1990. Commercially, it is used as a sweetener and as a preservative to increase shelf life.
For us and you, Isomalt is a great tool when you are making sugar sculptures or in baked goods for those who are looking for ways to minimize their sugar intake. Because of its chemical structure, the body views Isomalt as a dietary fiber and not a simple carbohydrate. So, it should be consumed sparingly lest you react strongly to the excess fiber.
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See What You Missed In Previous Newsletters
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Recipes of the Week
Hail, Hail, Chocolate season! In the Pacific Northwest, most people call this our rainy season. But I like to refer to it as our chocolate season. With the long, dark, rainy days, my body starts to crave chocolate again. Chocolate cookies. Chocolate brownies. Chocolate fudge. Hot chocolate. You name it....
Here are a few recipes to help get you into a chocolate sort of mood...
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