"BakedGoods" news and stories

Popovers are among the first baked goods I was ever allowed to make on my own when I was just a beginning cook. I will always have a soft spot in my heart for their ease, tender insides and ability to absorb vast amounts of butter and jam.

From the looks of this picture, it appears that someone had a mighty good meal recently. Thanks to Tim for adding this tasty pic to the pool.

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A couple of weeks ago, I mentioned that E from Foodaphilia had teamed up with Nick the Peanut Butter Boy and Kristina from The Chocolate Peanut Butter Gallery to create the first ever Peanut Butter Exhibition. They asked their readers to put on their thinking caps and send in recipes and pictures of the best of their peanut butter baked goods. They had 16 entries and while all the recipes sound delicious, they managed to determine winners for the first, second and third places. However, there are no losers, as how can you lose when you have a pile of peanut butter confections at the end of the day?

The three top recipes are, HolyCrapTheseAreAmazing Cookies by Susan from Susan at Sticky Gooey Creamy Chewy, Peanut Butter Cookies Loaded for Bear from Ferdzy at Seasonal Ontario Food and Exotic Spiced Chocolate Peanut Butter Cookies from Dee at Choos & Chews. A complete list of recipe names and links (brazenly stolen from Foodaphilia)is after the jump.

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Continuing in the trend I've established this week of featuring baked goods that are off-limits to me right now, I bring you a delicious-looking chocolate and vanilla pound cake (at least, I'm assuming that it's pound cake, based on the shape and tell-tale gleam of baked butter). Baked by Flickr user Eunnycjang, I would have a very hard time turning down a slice of this cake if it were sitting in front of me. Sadly, there's no blog post or recipe attached to this image on Flickr, so I can't tell you where to go make this beauty. However, if you've got a favorite recipe for a cake like this, shout it out in the comments.

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Today, the board of health in New York is going to vote on whether or not the city will ban trans fats from restaurants. If the ban passes, eateries will have until July 2008 to eliminate all but 0.5g of trans fats per serving from their food. Restaurateurs are anxious, many worried that the quality of their food - by which they mean the taste - will suffer if the ban is accepted. While we wait to hear the ruling, what are some common sources of trans fats in our food? Forbes has named their five worst offenders in terms of the amount of trans fats they contain. They picked prepared and prepackaged foods; stick margarine; and chips and crackers fried in partially hydrogenated oils. Many breakfast foods, from donuts to pancakes, contain trans fats because they are either fried in type of partially hydrogenated oil or are claiming to be lower in cholesterol, since maybe breakfasters worry about the potential health risks of adding butter to their eggs. The most surprising item on the list is the fact that they name kosher baked goods as being at a high risk. The reason is that they are more likely to use partially hydrogenated shortening in place of dairy ingredients, like butter.

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