Tuesday, October 6, 2009

Coconut Milk Ice Cream Puts Soy Cream in the Corner, Plus Erin McKenna is Too Hot for Cupcakes

I find that soy cream is delicious if you buy the right brand. I've had some less than pleasant encounters with it. I've popped off lids of So Delicious Purely Decadent and thought it was convincing enough to serve to a room of depressed, single pint-buyers.

When I had Temptations in Chicago, I thought it was dreamy. I thought everything about Chicago was dreamy, even the frozen nosehairs. It's hard to track down in Philly (Essene and if you're lucky, Whole Foods South Street). We picked up a pint in chocolate, the only flavor they had.

I also cold-handed Luna and Larry's Coconut Bliss, in chocolate hazelnut fudge, on a cacao kick. It's sweetened with agave, which I'm starting to use a lot more in baking. It's good on pancakes (the agave, not the Bliss, but go on, try it).

The other week, we tried So Delicious Purely Decadent Coconut Milk Ice Cream, which ended up being creamier than the regular stuff. Yes, that's right, it was profoundly amazing and earth-shattering. It tasted clean and bright and virginal. I wasn't sure that Luna and Larry could deliver, or that Temptations would still resonate.

Last night's tasting results? Luna and Larry is quite good, but this flavor is too nutty and disrupts the velvety texture we are looking for. It's close, but no Purely Decadent. I need to try vanilla. Temptations is still special, but once you get into the coconut, you realize that soy is for the freshmen.

In other iced news, seasonal Clif bars are back to keeping people alive: Iced Gingerbread, Spiced Pumpkin Pie, and one other that I haven't found yet: Cranberry Orange Nut Bread. Counter chap at the Foodery asked me how the gingerbread one was and you know, I almost opened it right there so that he could know. It's not like gingerbread. But it's got that Clif bar right of way. Why are soy rice crisps and brown rice syrup so satisfying? And every year, on Yelp San Francisco, there's a thread like this one:


We're never alone.

For the gluten-free, vegan cupcake people amongst you, I now have Erin McKenna's BabyCakes Cookbook (another engagement gift). I had no idea that Tom Colicchio wrote the foreword or that Jason Schwartzman has a testimony recipe page, but that makes it worthwhile even before I've busted out the spelt flour. What do I make first? Johnnycakes or Chocolate Shortbread Scones with caramelized bananas? P.S. BabyCakes NYC has vegan doughnuts now.


bhiladelphia said...

i'm a huge fan of turtle mountain's mint chip, i briefly tried to convince tommy up to make an "adult shake" with it, then decided to just do it myself.

Helen said...

Purely Decadent has made believers out of all of the omnivores in our family. They actually prefer it over the dairy stuff now, and I have to hide my own stash in the back of the freezer!