Muffin or cake? You be the judge. Photo
courtesy Duncan Hines.

That message, on a box of Duncan Hines mix, caught our eye.

Sure, we all should add more whole grain to our diets (in this case whole wheat flour replaces the white flour). But are Triple Chocolate Chunk muffins the way to do it?

We used this question as an excuse to bake up a batch. We substituted butter for the oil in the recipe (butter always tastes better, except in a good Mediterranean olive oil cake).

Here’s what we found:

• This muffin is an excellent substitute for chocolate cake. It’s a bit less sweet, but the batter could have been put in a loaf pan. We enjoyed our chocolate muffins with a side of Breyer’s No Sugar Added vanilla ice cream (hey, you have to save those calories somewhere).
• The whole wheat flour blends in with the cocoa and chocolate chips. People who eschew whole wheat won’t know it’s there.

• You could frost these muffins, serve them as “chocolate cupcakes,” and no one would know the difference. In actuality, cupcakes have a less dense crumb and more sugar. If you choose the “cupcake path,” feel free to toss in extra chocolate chips (or nuts for more protein).
• In terms of psychology, we feel a lot better polishing off four muffins than four cupcakes. “Muffin” sounds healthier—with all that antioxidant chocolate and added nuts for protein and heart-healthy fats. (It isn’t healthier, of course. Caveat edax!*)
• If you’re going to have chocolate muffins or cake anyway, this is a fine example of how to switch out the white flour and add more whole grain to your diet.
• Find more of our favorite cakes in our Gourmet Cakes Section.
• For bread, crackers and muffins, see Gourmet Breads.

Learn more about whole grains and how to add them to your diet.

• Whole grain (and organic) breakfast cereals.
• French Meadow Bakery whole grain (and organic) bagels (Top Pick Of The Week).
• Rudi’s whole grain (and organic) breads.
• Holly’s whole grain oatmeal (Top Pick Of The Week).

*Let the eater beware.

It can be green from fresh basil or other herbs. Or brighten up the plate with red and yellow accents from halved cherry or grape tomatoes or rings of bell peppers.

In the doldrums of winter, or when you have nothing fresh in the house, take roasted red peppers or sun-dried tomatoes from the jar. If you like things hot, keep some cans of chile peppers.

For sweet dishes, a couple of red berries make a world of difference. Buy them fresh in season, or keep a bag of whole frozen berries in the freezer.

A plain plate of food is instantly more appealing with the color—and the color tastes great and adds few calories, to boot!

• Discover many more garnishes in our article, Garnish Glamour.

Some raspberries and a sprig of mint turn a
plain brownie into something glamorous.
Photograph by Hannah Kaminsky | THE NIBBLE.

Enjoy a healthy crunch. Photo by Hannah
Kaminsky | THE NIBBLE.

Now, you can go one step further with Beanitos—two flavors of bean chips with more protein, Omega 3s and fiber. And they’re low glycemic, which potato and corn chips can’t claim. Beanitos have a GI of 33 and a GL of 3.

The healthy new snack chips are made from beans and whole grain rice. They have all the crunch of corn chips and an intriguing, balanced flavor.

Beanitos, available in Black Bean and Pinto Bean & Flax, are delicious as a snack chip or served alongside light meals—salads, soup, sandwiches—or with dips.

• Read the full review of Beanitos Bean Chips.
• Find more of our favorite chips in our Gourmet Snacks Section.

Americans tend to pair Cheddars with apples and grapes. That’s OK with supermarket Cheddars. But farmstead Cheddars—artisan Cheddars—are complex, full-flavored cheeses that go well with a wide range of accompaniments.

 
What to drink? Try Cheddar with an India Pale Ale (lots of hops complement the flavor) or a Ruby Port.

Some of our favorite farmhouse Cheddars:

 
CHEDDAR FOR DESSERT

But how about some Cheddar ice cream—great with apple pie? It’s terrific!
 
TAKE A LOOK AT THE HISTORY OF CHEDDAR CHEESE.
  

Mad about macaroons? Learn how to make
thesefab confections at ICE. Photo of Mad Mac
Macaroons, a NIBBLE Top Pick Of The Week,
by Claire Freiermann | THE NIBBLE.

If so, in-between the shows, restaurants and shopping, plan to take one of the culinary courses available through the Institute of Culinary Education.

ICE’s Recreational Division (i.e., you’re not enrolled in a professional program to become a chef), has terrific opportunities. You can take a short, intensive “immersion” class in:

• CULINARY TECHNIQUE: Basic Sushi, Food Technology for the Home Cook, Handmade Pasta, Pizza, Tapas, Spices and more
• BEVERAGE COURSES: Coffee Expert: From Plant to Cup, Food & Wine Pairing, Green Wines High-Tech Cocktails, Tea Tasting and more
• PASTRY & BREAD COURSES: Bagels, Baguettes, Breakfast Breads, Chocolate Desserts, Classic Croissants Cream Puffs/Eclairs, Doughnuts/Fritters, Italian Pastries, Madeleines & Macaroons, Parisian Breads, Tarts & more

We’ve taken great courses there and in the process, have tasted the breads (including croissants) made by baking students. They’re the best in town, so your recipes will be the envy of all your friends.

Coffee connoisseurs: Check out the two-day intensive seminar created for devoted coffee lovers and industry professionals, students will dissect every detail that goes into crafting a superior brew.

For more information, visit the ICE Website.