Al Dente

Grilled Twinkies--A New Family Tradition?

Inspired by the Accidental Hedonist's angel food cake idea and the Twinkies Cookbook my husband gave me for my birthday, last weekend we threw a few Twinkies on the grill. They were quite tasty, actually. Crisp and warm on the outside, and gooey on the inside. They'd probably be great with some chocolate tucked in while grilling--a Twinkie s'more! Feast your eyes:

   

Stay tuned for more Twinkie culinary creations from KitchenMaus!

--KitchenMaus

Weekend Recipe: Hummus

My favorite summer snack, paired with a cold Hefeweizen and plate of veggies, is hummus. There's nothing like being able to gorge yourself on that creamy, tangy mush knowing it's relatively healthy. This is why, in my opinion, it beats out spinach dip and ranch dip. Here's a modified version of my father's recipe.

Papa Spanno's Hummus

Ingredients:
2 cans garbanzo beans
1/2 cup Tahini
1/3 cup olive oil
1/3 cup warm water
3 teaspoons chopped garlic
1/2 cup lime juice
2 teaspoon cumin
1/2 teaspoon ground pepper
1 teaspoon sea salt
Frank's Red Hot (just a shot or two)
Cayenne pepper

Directions:
1. Dump everything but the cayenne pepper into a blender and blend until smooth.
2. Pour into a bowl and sprinkle with cayenne and a little olive oil.
3. Serve with a plate of veggies and cold beer.

--Spanno

Almost Edible Photo: Peanut Butter Cheesecake Brownie

From flickr.

--Spanno

Almost Edible Photo: Meatball Sliders

Originally from Things We Ate for Dinner.

--Spanno

Almost Edible Photo: Bacon-Wrapped Tater Tots

From Bacon Unwrapped.

--Spanno

Tater Tots for Adults

Pity those who went to grade school before 1954. In the same year that "under God" was added to the Pledge of Allegiance, Tater Tots were added to supermarkets, school lunches, and our nation's gastronomic heritage. Americans now eat 70 million pounds of Ore-Ida's french fry by-product.

For those who think Tater Tots are just for kids, think again. Tots have popped up everywhere from Burger King to your local bar and the interwebs are full of recipes for more grown-up versions of this popular cafeteria staple.

Tot Recipes:

• Adult Tater Tots (pictured) are from-scratch and include Brie, shallots, and bacon
• Bacon Wrapped Tater Tots call for wild boar bacon
• Pork Belly Tater Tots are stuffed with braised pork belly
• Chef Kennedy's Adult Tater Tots apparently go well with wine
• Tater Tot Salad
• Lobster Tater Tots
• Tater Tot "Gnocchi" Al Pesto, among other recipes from the official home of the Tater Tot

--Spanno

I Scream for Ice Cream...Sandwiches!

They beat me to it. Serious Eats always seems to know just what I'm thinking. As a follow-up to my recent popsicle post, I was all set to rave about the cuteness of the Tovolo ice-cream sandwich molds (in farm-animal shapes!). But, Serious Eats got there first.

However, I will leave you with some recipes worthy of the cuteness:

• Rachael Ray's brownie ice-cream sandwiches
• Tom Douglas's triple-chocolate cookie and strawberry ice-cream sandwiches
• Paula Deen's peanut butter and jelly ice-cream sandwiches
• Emeril's mocha ice-cream sandwiches with macadamia-nut chocolate-chunk cookies
• Gourmet's praline ice-cream sandwiches
• Gourmet's gingersnap and lemon ice cream sandwiches

--KitchenMaus

Latest Seattle Food Trend: Ice Cream?

Local food trends are fun to follow. Seattleites enjoy a May Copper River Salmon season and a lovely July cherry season. But, given our weather, this year's trendy food choice leaves me a bit baffled--ice cream?

All over the local news lately, we've heard nothing but our nasty, below-normal  temperatures. In fact, The Seattle Times' headline this morning reads: Seattle weather: Colder than Siberia! (Trust me; it's been pretty ugly around here.) In spite of it, Seattle foodies seem to be gobbling up ice cream. And, what they're dishing out are not your average 31 Flavors.

For example, check out the flavors on the menu at Poco Carretto--a new gelato cart managed by the super-talented Holly Smith of Cafe Juanita: pinenut brittle with Marsala currants and rhubarb vanilla bean swirl. Or, Molly Moon's Homemade Ice Cream's exotic: balsamic strawberry

Based on the number of new ice cream shops opening around The Emerald City, it seems like ice cream is more than just a seasonal trend. Despite our cloudy skies!

--Sous-Chef on the Run

P.S. What's the latest food trend in your area?

Serving Up Summer, One Popsicle at a Time

We here in Seattle, where the current daytime high temperature is 56 degrees F, have heard tales that the rest of the nation (more or less) is experiencing summer. We're told of heat waves and days where people actually see the sun. And while I'd hoped to write this post while lusting after an ice-cold popsicle, I instead dedicate the post to those of you chasing down the ice cream truck in your neighborhood. As for Seattleites, well, we can only dream...

And I do dream--of colorful popsicles in shapes of starbursts and rockets. Check out these super-cute popsicle molds:

• Tovolo shooting stars
• Tovolo rockets
• Cuisipro sailboats

The best part of making your own popsicles? You can make any flavor you want! When the sun does finally come out in Seattle, I think I'll try this recipe, recently featured on YumSugar (visit their site for step-by-step photos!):

Vietnamese-Style Coffee on a Stick

Ingredients:
1/4 cup sweetened condensed milk
1-3/4 cups water
1/4 cup freshly ground espresso

Directions:
1. Brew the coffee to a strong robust flavor, approximately 10 minutes if using a French press.
2. Pour the sweetened condensed milk into a separate bowl.
3. Slowly pour the hot coffee into the bowl with the sweetened condense milk. Stir.
4. Chill coffee and sweetened condensed milk mixture in the refrigerator until cool.
5. Strain the coffee, if needed.
6. Fill popsicle mold and place in freezer.
7. Once frozen, pop out of the mold and enjoy.

Makes 4 popsicles, depending on size of mold.

--KitchenMaus

Grill Season Kick-Off, Day 3: Grilled Portobellos with Garlic, Pine Nuts, Basil, and Goat Cheese

It’s easy to expand your barbecue menu with these mouth-watering mushrooms from the BBQ Queens (the recipe's from their book The Big Book of Barbecue, which is available from Harvard Common in both paperback and hardback, depending on how you like your books served). The hard part is deciding which cooking method to use, as the Queens disagree in this instance--barbecue style can be a bit divisive even within the tightest cooking teams. You can check out Judith’s way and Karen’s way in the directions below, and then choose your mushrooming option.

Serves 4

Ingredients:
4 large Portobello mushrooms
1/4-cup extra virgin olive oil
4 cloves garlic, minced
8 ounces goat cheese, crumbled or cubed (can also substitute feta cheese, Boursin, Gorgonzola, or Brie)
2 tablespoons toasted pine nuts
8-10 fresh basil leaves, chopped
Kosher or sea salt for seasoning

Directions:
1. Remove the stems from the Portobello mushrooms, then brush both sides of each mushroom with extra virgin olive oil.

2. In a small bowl, combine the minced garlic cloves; the goat cheese (or feta cheese, Boursin, Gorgonzola, or Brie); the toasted pine nuts; and the chopped fresh basil leaves.

3.:
Karen’s version: Place one-fourth of the mixture inside each mushroom cap. Season with kosher or sea salt to taste. Place the mushroom caps directly over the hot fire and grill with the lid down until the mushrooms are soft, 8 to 10 minutes.

Judith’s version: Grill the mushrooms gill side down for about 4 minutes with the grill lid open. Turn the mushrooms, fill them with the goodies, and season with salt. Close the lid and grill for another 4 minutes. Serve hot.

--A.J. Rathbun

Grill Season Kick-Off, Day 2: Grilled Corn with Chili Lime Honey Butter

It gets in between your teeth. It spits juice across the table. It gets all over your chin and nose. But, all these qualities are forgivable when you consider how darn delicious grilled corn is! And, the best part about grilled corn is that there are quite possibly hundreds of options for flavoring it. I've included one of my personal grilled corn seasonings--hope you enjoy it.

Grilled Corn with Chili Lime Honey Butter

Ingredients:
6-8 ears of corn
3 tablespoons butter
3 tablespoons honey
3 teaspoons freshly squeezed lime juice
A pinch of freshly ground black pepper
A pinch of salt
A pinch of chili powder

Directions:
1. Preheat grill.
2. Peel away the outer husk without actually removing it, remove the inner silky threads, and then wrap the outer husk back around the ear.
3. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes.
4. While ears are soaking, put butter, honey, lime juice, pepper, salt, and chili powder in a small bowl to melt in microwave or over barbecue.
5. Remove corn from grill and brush with chili lime honey butter. Note: to adjust the heat of the chili powder, either increase or decrease your pinch accordingly. 

--Sous-Chef on the Run

Sweet-Toothing at the Candy Expo

It’s the last day of All Candy Expo 2008 in Chicago, “the largest confectionary, cookie & snack show in the Americas.” It’s a bit tough for everyday sweet heads to get in to the Expo, but I’m sure a dedicated candy freak could find a way. For those of us outside of Chicago, or those who are in Chicago but not going to try the sugary spy route, there are articles, like this one on Confectionary News (that mentions a “Chevere, which comprises a dark chocolate bonbon filled with a goat cheese and pear buttercream with a touch of crushed black peppercorns” that's made by Chuao Chocolatier and that sounds delish enough to make it hard for me to concentrate), and the always reliable and delectable Candyblog and Candyaddict are also reporting from the Expo, providing the updated scrumptious news and reviews. It’s not exactly like being there, but reading them with a favorite candy in one hand (for me, today, it’s a classic Kit Kat) is the next best thing.

--A.J. Rathbun

Cop Assaulted by M&Ms--Clean-Hand Defense Fails

A college student attempted to bring down Johnny Law by pelting him with M&Ms. This drunk daring revolutionary's voice was quickly silenced.

"Sean McGuire was arrested early Sunday at a convenience store after Drake University security guards noticed the colored candies falling on the ground around the officer. When the officer turned around, an M&M hit his shoulder, according to a police report."

I prefer to assail The Man and his jack-booted thugs with Skittles. The rainbow metaphor is easier to get across (I'm protesting the military-industrial complex on behalf of all races and nationalities) and they taste like crap. I wouldn't want to waste M&Ms like that.

--Spanno

Mother's Day Recipes, Day 4: Warm Camembert and Apple Appetizers

Start mom’s day right with these delicious (and easy to prepare) apple-cheese combos, the recipe for which comes from Hallie Harron’s fantastic new book Cheese Hors d'Oeuvres (which would make a lovely Mother’s Day gift if your mom enjoys the cheese and likes to entertain, by the way), published by the Harvard Common Press. Oh, if the Camembert sounds a little strong for a Sunday morning or afternoon, the author says “feel free to substitute a ripe Brie if you prefer.”

Serves 6 to 8

Ingredients:
One 7- to 13-ounce round ripe Camembert cheese, at room temperature
2 tablespoons unsalted butter
2 Golden Delicious or Gala apples, cored and chopped (no need to peel)
1 teaspoon confectioners’ sugar

Directions:
1. Cut the Camembert into 3/4-inch chunks or wedges.
2. Melt the butter over medium heat in a medium-size skillet. Add the apples and cook for about 5 minutes, or until the apples just begin to soften. Sprinkle with the sugar, cook for 1 minute longer, and remove from the heat.
3. Spear an apple slice and a piece of cheese on a toothpick and arrange on a serving platter. Or, assemble a platter with the cheese pieces and a small bowl with the apples, and toothpicks on the side. Serve warm or at room temperature.

--A.J. Rathbun

Raise a Scoop to Irv Robbins

I didn't know Irv Robbins. In fact, until today, I'd never even heard of him. But, I had heard his last name, as part of the dynamic duo of Baskin-Robbins. Despite not knowing him personally, when I read of his death earlier this week, I was sad. Though, he did live a good long life (90 years!) and clearly got to eat a lot of ice cream, which is a good way to live. Epicurious has a lovely article on him, worth checking out not just to learn that he was a pioneer of the franchise concept, but also to find out that the 31st flavor was chocolate mint and that there was once a flavor called 0031 Secret Bonded.

In honor of Mr. Robbins, I've been thinking about some of my favorite Baskin-Robbins memories from childhood:

• Saving up the little bubble gum pieces from my scoop of Pink Bubblegum and taking them home in a napkin to enjoy later--only to have my dog gobble them down instead (napkin and all).
• Enjoying the line of "international cream" flavors, particularly Chocolate Raspberry Truffle--with real bits of truffle!
• Picking out an ice-cream cake for Father's Day. I kept the little plastic hat decoration for years.
• Ogling the Daiquiri Ice container and marveling that ice cream could come in such a cool color.
• Tasting at least five different flavors before finally picking Chocolate Mousse Royale every time.

Your turn! Add a comment and share your favorite Baskin-Robbins memories. Also, check out these Baskin-Robbins fun facts!

--KitchenMaus

Get Ready for Limoncello Season with Limoncé

Late spring and summer afternoons and evenings are idyllic moments, with sun slipping down in the blue sky, and the light sticking around long enough that you can almost forget winter was ever a season. And if you’re spending this time with a group of pals, or with that special beau or belle, well, it’s even better. And if you’re drinking limoncello, the king of summer liqueurs, that’s best of all.

If you’re already a limoncello fan, then you know what I mean, and if you haven’t had limoncello, well, you have some nice days and nights ahead of you (it’s an Italian lemon-based liqueur if you’re unsure). It can be had (always chilled) after dinner by itself, or mixed into cocktails and imbibed on the porch accompanied by some salty snacks.

There are a number of limoncello brands available, but I’ve been (hey, even though summer’s isn’t officially here, I’m getting ready) drinking Limoncé limoncello lately. It’s a brand I first had in Italy, which isn’t so surprising since it’s the number one selling brand there, and it has a nice light body that works well in cocktails (but still has the underlying limoncello strength that’s so reassuring).

Since I’ve been consuming Limoncé, I decided to research it a bit (this is what us cocktail-and-liqueur-lovers do), and found out that it’s made in Trieste, Italy, from Mediterranean lemons that have lived their whole lives in that beautiful beach sunshine (Trieste is a port city), leaving a mingling of sweet and tang that you’ll adore. I suggest keeping a bottle in the freezer, both for the straight sipping and for mixing, at least though August. If you do decide to mix it up, the Princess is a nice easy refreshing combo. To make a Princess, fill a Collins glass three quarters full with ice cubes, add 1-1/2 or 2 ounces Limoncé lemoncello, 5 or 6 fresh raspberries, and then fill the glass to about 1 inch from the top with chilled club soda. Stir well, using a long spoon, and working to try and break the raspberries up a little (so you get just a touch of that flavorful raspberry juice socializing with the Limoncé). Just thinking about having one this weekend is making my day better.

--A.J. Rathbun

Tortilla Soup Recipe?

As my Al Dente caballeros know, I am in love with Mexican food. Specifically, spicy salsas, anything wrapped in a corn tortilla, and guacamole. So, my recent honeymoon in Playa del Carmen was not only a vacation for me and my man (Head Chef), but also quite the fiesta for my taste buds.

Our breakfast buffets consisted of tortilla chip pancakes, all-you-can-eat deep-fried bacon, fried plantains, refried beans, fresh salsas, and fresh papaya. For lunch, we ate endless platters of chips and guacamole, and washed it all down with banana monkeys or frozen margaritas. For dinner, we usually started off with tortilla soup and finished up with some other tasty entrée.

Now that I'm back home, I am going through some serious withdrawls. Head-Chef and I have eaten chips and guacamole at least once a day, but what we are really missing is the tortilla soup. There are plenty of recipes on the web for tortilla soup, but I'm looking for a can't-live-another-day-without-this-tortilla-soup soup recipe. Do you, dear readers, have a tortilla soup recipe that you could share? Maybe as a little wedding present for Head Chef and me?

--Sous-Chef on the Run

Call Me Lucky Charms

As recently reported in an article on The Argus, a Brighton (U.K.) man, once called Peter Thomas, has changed his name to Honey Monster, after the mascot for the cereal Sugar Puffs. Turns out that Mr. Monster had eater Sugar Puffs since he was 9, loves them, and consumes lots and lots of them--so much so that his pals said he should change his name to match the cereal mascot’s. And so he did. From what Mr. Monster says (just “Honey” to his friends), “my mum and dad think I'm crazy but I love the name.” Admittedly, it’s a pretty great name. And it made me wonder--what cereal or cereal mascot would I change my name to? Sugar Bear is darn swell (and tasty). Maybe Big Otis, lesser known mascot for Kellogg OKs? Definitely not Count Chocula, cause he sorta freaks me out. I think, at the end, I’d go with Lucky Charms, even though it’s a cereal and not a mascot (I sure don’t want to be Lucky the Leprechaun though). Not just because I think the name is good, but also because I was a fairly big fan of the cereal. What about you? If you have to change your name to a cereal or cereal mascot’s, what’ll it be? And if you have already changed your name to resemble any food or food mascot’s, what is it?

--A.J. Rathbun

Cupcake Week: My Kind of Celebration

All week on The Martha Stewart Show, Martha has been celebrating cupcakes. While I feel that every week should be Cupcake Week, this may be the Spring Break of Cupcakes. Cupcakepalooza? Fiesta de la Cupcake?

Anyway. I'm excited about the recipes, and frankly, I can't stop ogling the luscious cupcake photos. I'm also thrilled to see a recipe from my favorite Seattle cupcake expert--Jennifer Shea of Trophy Cupcakes. Not to mention that hers is a cupcake version of s'mores--genius, I tell you!

Which cupcake do you want most?

• Hi-Hat Cupcakes
• Coconut Cupcakes
• April Fool's Cupcakes: Corn-on-the-Cob Cupcakes
• Meyer Lemon-Raspberry Cupcakes
• Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
• Mexican Chocolate-Pudding-Filled Cupcakes

Ready for some cupcake ogling of your own? Check out Martha's Cutest Cupcake Contest, with more than 1,700 cupcakes so far!

--KitchenMaus

Batter Up!

With opening day right around the corner, Al Dente readers might want to start their mouths watering by dreaming about all that great food available at baseball stadiums these days. It's no longer just peanuts and Cracker Jack! At Seattle's own Safeco Field, I can't miss the barbecue and Dippin' Dots whenever I attend a game. Here are a few other tasty treats found around the country:

• Barbecue stuffed baked potato (Houston)
• Shrimp tacos (San Diego)
• Cuban sandwich (Tampa Bay)
• 40-clove garlic chicken sandwich (San Francisco)
• Crab cake sandwich (Baltimore)

What unique treats do you eat at your stadium? Add a comment and let us know!

--KitchenMaus

Easter Eats: Lemon Custard Cakes

With the first day of spring behind us, it's time for lighter tasting desserts. And, what better flavor and color to bring to the Easter table than tangy, bright yellow lemons. I've been storing this recipe in my e-mail recipe folder for years--it's from Martha Stewart. I prefer to eat these citrusy sweets warmer than room temperature, but that's probably an indication of my patience level.

Lemon Custard Cakes

Ingredients:
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions:
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. (Dish towel prevents cups from sliding when moving the roasting pan.)
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

Serves 4-6.

--Sous-Chef on the Run

Another Reason to Celebrate

In case you're not already it's giddy it's Friday, or getting a jump on eating and drinking green stuff, you'll probably want to know that there's even more reason to celebrate today: It's National Potato Chip Day. Yes, every March 14 this day rolls around, giving us another excuse to eat more chips.

Of course, it's also an opportune day for a history lesson. Did you know that the original recipe is credited to a certain chef George Crum, way back in 1853? Of course, the crisp chips show up here and there in cookbooks prior to this date. but it's still nice to celebrate Chef Crum's achievement in popularizing this essential snack food. Also, somewhere along the way I read that chips were first sold in a grocery store in 1895.

Now that this "holiday" is on my calendar, I feel it's my duty to honor it. I'm already trying to decide what kind of chips to get for lunch. My old favorite, sour cream and onion? Or, a recent love, Kettle salt and pepper?

What are your favorite potato chips and how will you celebrate this special day? Let us know!

--KitchenMaus

What to Cook This Weekend: Totally Tofu Coconut Kareem Pie

It’s the 29th of February, one of those “out-of-time” days which demand the making of dishes that are a bit outside the ordinary, dishes with really good names, dishes like Totally Tofu Coconut Kareem Pie. I first made this for a pie-off at Amazon.com, and while it didn’t win “Best in Show,” it did win “Most Creative,” and had the judges--all carnivores--marveling at the taste. Since I have a continual craving for coconut cream pie combined with a continual amazement at the mutability of tofu, it was destiny that eventually I’d think: “Why not a tofu-based coconut cream pie?” Note that the pie filling needs to spend the night (or a comparable time) in the fridge, so plan accordingly.

Totally Tofu Coconut Kareem Pie

Ingredients:
16 ounces silken style tofu (silken is key)
1 teaspoon vanilla, divided
1/3 cup brown sugar
1/3 cup sweetened condensed milk
1/2 cup sweet coconut flakes
1 pre-made and baked pie crust for 9-inch pie
Whipped cream (optional)
1/4 cup toasted coconut flakes (optional)
White chocolate flakes (optional)

Directions:
1. Drain the tofu well. Using a pastry brush, brush 1/2 of the vanilla over the blocks of tofu. Let sit for five minutes, then turn the tofu over and brush the other 1/2 of the vanilla over the tofu.

2. Place the tofu in a food processor with the blade attachment in place. Process the tofu until it has reached a very smooth consistency. Add the brown sugar and sweetened condensed milk and blend completely with the tofu.

3. Add the coconut flakes, and pulse the food processor five times.

4. Place the mix into the refrigerator overnight (this may seem excessive, but the flavors need to blend).

5. Either make crust for a 9-inch pie pan, or buy a pre-made 9-inch pie crust. Spoon the coconut “cream” mixture into the pie. Top with whipped cream, toasted coconut flakes, and white chocolate flakes, in that order. Serve.

A Note: To make this a totally vegan dessert, take out the sweetened condensed milk and up the brown sugar to 1/2 cup. Also omit the whipped cream and white chocolate.

Serves 6

--A.J. Rathbun

Ode to a Girl Scout Cookie

Every year I am driven to distraction by Girl Scout cookies. This year my obsession gave way to inspiration. And so I give you haikus celebrating some of my favorites. Enjoy!

Thin Mints
That minty freshness
Paired with chocolatey goodness
I ate the whole box

Tagalongs
Peanut and chocolate
Always the perfect combo
Tag along with me

Samoas
Coconut splendor
Chocolate-caramel heaven
Get in my belly

Have your own cookie haiku? Share it with us in the comments section.

--KitchenMaus

The Calories of March

Right around this time every year any sense of personal "New Year New You" optimism is thrown right out the door with the annual arrival of two events that get my sweet tooth aching: Girl Scout Cookies and new Ben & Jerry's flavors. While Girl Scout Cookies can be ordered in advanced, the search for the new B&J flavors presents more of a hunting-and-gathering challenge as I check the freezer aisle of the supermarkets, pharmacies, and convenience stores in my neighborhood anxious for that first sighting. This year's flavors don't seem as adventurous as year's past. That Cold Stone Creamery standby Cake Batter is the one I'm most eager to sample. What do you think of this year's lineup? Has anyone out there seen (or sampled) these out in the wild?

ONE Cheesecake Brownie: Cheesecake Ice Cream with Cheesecake Brownie Chunks

Imagine Whirled Peace: Caramel & Sweet Cream Ice Creams Swirled with Fudge Peace Signs & Toffee Cookie Pieces

Cake Batter: Yellow Cake Batter Ice Cream with a Chocolate Frosting Swirl

Strawberry Banana: Strawberry Banana Frozen Yogurt with Strawberries and a Strawberry Swirl

--BTP

Weird Food Cravings

MSNBC.com recently posted some of the weird food cravings their readers have. Apparently craving peanut butter burgers or banana bacon sandwiches doesn't mean you're missing something from your diet. "Scientists haven't been able to link cravings in humans to specific nutritional deficiencies, says Joy Bauer, TODAY's nutrition expert and author of "Food Cures" (Rodale, 2007)."

Around the Al Dente office, cravings include pickles and cheese with smoked salmon, bacon with chocolate, Lay's sour cream and onion chips with M&M's, and Pringles dipped in coffee yogurt.

So, Al Dente readers, what are your weird food cravings? Maybe ice cream and ramen?

--Spanno

Double the Dose: Chocolate and Caffeine in One Handy Candy Bar

As reported on the sugarily reliable Junk Food and Candy blogs, Snickers has recently released a limited edition candy bar, the Snickers Charged, which contains both chocolate and 60 milligrams of caffeine (which is just below the caffeine kick from a regular 8-ounce cup of coffee