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Release cycle theme: Sweet treats

Did you know that back in the mid-1700s, the common gelatin “jelly” dessert was originally made by purifying the extracted gelatin from the foot of a calf?

It was called calf's foot jelly (because in the 18th century, there was no such thing as being "too transparent") and it would usually be seasoned with sugar, lemon juice and mixed spices. Enterprising chefs would even use items such as violet juice, saffron, and spinach to color gelatin while it set and then would layer different hues together. It was this unique preparation that came to simply be called jelly, and it started the path that would eventually lead to the commercial gelatin products of today, such as the offerings from the iconic Jell-O brand.

And it's a good thing gelatin finally got some corporate branding in there, if only for the benefit of college parties everywhere. Because "lime Jello shots" sounds way more appealing than "spinach-infused calf's foot jelly shots" ever could.

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Release cycle theme: Sweet treats

Did you know that despite how many people use them interchangeably, icing and frosting do not refer to the same thing? While both are sweet spreads used in cake decorating, there are some key differences between the two.

Icing is a thin glaze that’s usually spread or poured over cakes and cookies, that eventually hardens into a slightly brittle, solid shell. Icing is commonly used for gingerbread house decorations or as a topping for bundt cakes.

Frosting is thicker and fluffier than icing, which makes it the go-to spread for birthday cakes, wedding cakes, and other popular-event layer cakes. So common are they, that when people talk about something being "the icing on the cake" it's most likely these types of cakes that are subconsciously conjured up in everyone’s minds, further driving the assumption that frosting = icing.

And as for which is actually the better topping? Well, that's debatable. But personally? Let's just say that whenever someone throws me a birthday party, I truly appreciate it if they bring out a big ol' birthday cake, too. Because for me, the icing on the cake is that there never is icing on those cakes...just frosting.

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Release cycle theme: Sweet treats

Did you know that honeycomb creation starts off with bees building a staggered stack of waxy, circular cells which then form into their well-known hexagonal shape when the heat generated by the busy bees causes them to slightly melt?

And when raw honey stored by the bees is captured in the cells, the end result is tasty honeycomb.  Wholly edible on it's own, honeycomb is also a very versatile ingredient, as it's texture opens it up to be used in foods in ways that normal honey cannot. Some common methods include: crumbled over salads, sliced thin for sandwich layering, spread over warm bread or pancakes, slowly melted into hot chocolate, or blended into softened vanilla ice cream for a sweet, smooth treat.

I've even been inspired to create a honeycomb recipe tip of my own! Take a piece of warmed honeycomb and use it to brush honey overtop Honeycombs cereal. Or, in other words: Use a honeycomb honey comb for honey-combed Honeycombs.

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Release cycle theme: Sweet treats

Did you know that the craft of making gelato, the iconic Italian frozen dessert, is held with such high regard that each year there's an official ranking of the best gelato artisans in the world? And that these and other gelato artisans compete in dozens of competitions all year round in the hopes of qualifying as one of 36 finalists for the Gelato Festival World Masters, a competition event that's only held once every four years?

So, yeah—they basically have an Olympics for making gelato. But what I want to know is, do they have an Olympics for eating gelato and if so, where do I sign up? I'm not saying that I think my gelato-eating skills are Olympic-level, but I think I owe it to myself, and my country, to at least go through the training and find out, right?

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Release cycle theme: Sweet treats

Did you know that only in North America is “flapjack” synonymous with “pancake”? In the UK, for instance, a flapjack is a baked bar made with rolled oats, brown sugar, syrup, and tasty extras like chocolate, caramel, or dried fruit. A veritable sweet treat!

So, for those few who felt we flopped by featuring “flapjack” as the latest "sweet treat" release name...how about you flip that flop talk, forget the flapjack flak, and follow the flock with the flapjack facts?

First up, a flapjack fast tip: flip the flap on your backpack and fill it with stacks of flapjack packs. Facing a fierce snack attack? Just fetch a flapjack pack from your backpack stacks! For a flavor-forward finish, favor this fit, flexible, flapjack fix: fortify your feast with a frenzy of flicks from a flask filled full of fresh, flaky, fantastic, flax!

Fin!

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Release cycle theme: Sweet treats

Did you know that eclairs are made with a pastry dough that is steam-puffed, rather than yeast-risen or batter-derived? It's this choux dough that gives the eclair its signature oblong, hollow shape, which can then be filled with custard or cream before being topped with icing.

The name comes from the French word eclair, meaning "flash of lightning", although there is some debate as to whether that's a nod to how quickly one is eaten ("in a flash") or to the shimmer of the icing on the finished product.

One thing for certain though, is that eclairs are not to be confused with "Long Johns", which are oblong doughnuts usually filled with custard (...not to be confused with "long johns", which are oblong undergarments usually filled with legs).

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Release cycle theme: Sweet treats

Did you know that dango are sweet Japanese dumplings, commonly served three-to-five to a skewer? Dango is eaten year-round, but there are some varieties that are traditionally eaten only in given seasons. 

Dango is like the ultimate mash-up food because there are so many unique combinations, like: Anko dango! (dango + red bean paste), Cha dango! (dango + green tea), Goma dango! (dango + seasame seed paste), Tofu dango! (dango + um...tofu).

And now all this dango mash-up talk is giving me some mash-up inspiration...of the high-concept, sure-fire, blockbuster movie kind! Here's the pitch: Once upon a time in the Old West, an animated chameleon and a former slave forge an unlikely alliance when their shared love of exotic fruits, ballroom dancing, and Japanese sweets inspires them to create ultimate dango! This summer, get your skewers ready for:

Rango & Django's Mango-Tango Dango! 

(Worldwide smash, right there)

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Release cycle theme: Sweet treats

Did you know that the origin of the croissant dates back to at least the 13th century? The modern croissant was developed much later though, in the early 20th century. Croissants are made using a technique called laminating, where the dough is layered with butter, rolled, and folded several times in succession. This process results in the croissant's signature light, buttery, and flaky multiple layers.

And if you're wondering how a bread fits into our "sweet treats" release cycle theme, then let me introduce you to the indulgence that is a croissant filled with whipped cream and strawberries, drizzled in rich chocolate, and topped with a delicate dusting of powdered sugar. It's my go-to item when I have what I call a "dessert for lunch" day.

(Which, if I'm being honest, would be every day. But if I did that, I'd soon end up looking like an overstuffed croissant, myself.) 🍓🥐👀

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Release cycle theme: Sweet treats

Did you know that Brownies were originally known as Rosebuds? The section for 7-10 year-olds in the Girl Guides (aka Girl Scouts in the U.S.) was first established in 1914, and took on the name Brownie Guides the following year when...oh, um...hang on a sec...*checks notes*...ahh, right. Okay. *ahem*

Did you know that brownies were originally known as Bangor Brownies? The name dates back to 1904 and was derived from the city of Bangor, Maine, where a group of housewives were said to have created the first recipe for the now-classic chocolate cake-like treat.

That's right, brownies aren't considered cakes. Here’s their culinary classification:

Baked goods > Bar cookies > Brownies

Which, now that I think about it, is similar in structure as a certain scouting classification:

Girl Guides > Brownie Guides > Brownies

(Yay me for finding a way to tie those two together! I hope this scores me some "brownies/Brownies" brownie points! 🤞)

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Anzac kicks off our latest Release cycle. Theme: Sweet Treats

Did you know that Anzac biscuits first appeared during World War I, and were named after the then newly-established Australian and New Zealand Army Corps? The term "Anzac" is also protected under Australian law and can only be used with special permission. However, "Anzac biscuits" get a pass, so long as the biscuits are baked true to the original recipe and only referred to as "biscuits" (never "cookies").

Seems easy enough to follow, right? Well, not if you're Subway. When Subway began offering non-authentic Anzac biscuits on their menu, Australia's Department of Veteran Affairs stepped in and ordered that they bake their biscuits properly. But rather than comply to using the correct ingredients, Subway chose to drop the item from their menu instead.

Which isn't a real shocker when you consider that this is the same restaurant chain that serves their sandwiches on what the Irish Supreme Court recently classified as "not legally bread".