BY RICHARD MOOREY
SOMETIMES you just have to have something sweet. Sugar cravings aren't anything new although sometimes trying to defeat them is like sudden death overtime in the big game.
It's a gruelling effort to find just the right sugary treat that will satiate that sugar craving and let your sweet tooth hoist the cup (usually filled with milk) in jubilant victory.
Of course there are scientific reasons behind all of our cravings but that's a long drawn out conversation that will take up too much valuable recipe real estate to bother getting into.
So instead let's just take a closer look at great ways own those sugar cravings.
Most of us have experienced at one time or another that deep physical and mental craving where we know we want something sweet but just can't quite put our finger on the right page in the recipe book. I like to call these “conundrum cravings.”
Many times when we have those types of cravings we don't know how to deal with them so we often end up reaching for something easy that we can just unwrap and sink our teeth into.
That chocolate bar, that bag of jelly beans, an ice cream bar or that bag of cookies do offer that quick fix but often fall short in the rewards department.
In my many years of being a chef I've discovered that one of the best ways to nullify a sugar craving is to actually stop and take the time to make some serious sugar eats from scratch.
While this definitely takes more time than the instant gratification to be had from tearing open that candy bar, the feeling of accomplishment and reward that comes from creating something delicious and sinfully sweet is far more appeasing and more likely to result in a win.
So the next time you're having a “conundrum craving” take a few minutes to think about some of your favourite sweet flavour profiles and explore the world of desserts for a great recipe that's sure to satisfy.
By putting in a few of your favourite sweets along with a little recipe research and you're sure to walk away with the win.
Here's a sinfully decadent yet easy to make dessert to get you started. Chef House Silky Coconut Pie 1, Sugar Craving 0.
Chef House Silky Coconut Pie
- 1 cup milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 3/4 cup flaked sweetened coconut
- 3 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tbsp. butter, melted
- 1/4 tsp. vanilla extract
- 1 9-inch unbaked pastry shell
In a large bowl, combine the milk, cream sugar, coconut, eggs, flour, butter and vanilla.
Pour into pie shell.
Bake at 350 F for 50 to 60 minutes or until a knife inserted near the center comes out clean.
Cool to room temperature and serve.
Richard Moorey (aka Chef House) can be reached with email to firstname.lastname@example.org, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.