[1] Some people thrill to a four-layer cake, but we’re happy with just two layers. Here’s the recipe for this beauty (photo © King Arthur Baking).

[2] While there’s no evidence that red velvet cake originated in the south, you can find recipes in most southern cookbooks, like this one (photo © Chronicle Books).

[3] The toughest part of baking was to refrain from eating the bowl of icing so there’d be enough left to ice the cake (photo © McCormick).

[4] Mascarpone, rich and creamy (photo © Vermont Creamery).

[5] A top pastry chef make the beet purée from scratch, but we’re happy to purée canned beets (photo © Libby’s).

[6] Baking chocolate is unsweetened—it has no added sugar, i.e., it’s 100% cacao (photo © Scharffen Berger).

September 18th is National Red Velvet Cake Day, so what did we do? You guessed it: We baked a red velvet cake.

The recipe below, which we found in our files, is purportedly the original Red Velvet Cake recipe from the Waldorf Astoria Hotel in New York City. It shows why we don’t like most red velvet recipes: not enough chocolate. Just a pretty red layer cake.

Our baker extraordinaire mom would say to this complaint: If you want a chocolate cake, bake a devil’s food cake. And experts agree that the cake is supposed to have just a hint of chocolate.

But bake the red velvet we did. We liked it, and the icing was heavenly.

But back to National Red Velvet Cake Day: Although no one can pinpoint when and where the recipe was created, “it is certain that the Waldorf-Astoria helped popularize red velvet cake in New York” [source].

Here’s the “origin story” on the hotel’s website. They call the story an urban legend.

The truth is out there!
 
 
WHAT ABOUT THE MASCARPONE?

The hotel claims to have sold the cake in the 1920s*; however, the recipe only appeared in print around the 1940s and 1950s [source].

Now here’s the rub: Few people in the U.S. at that time had ever heard of mascarpone cheese.

While the fresh, spreadable cheese was first made in Italy in the 16th or 17th century, it was very perishable and wasn’t exported at that time. In fact, it didn’t even get imported into the U.S. until the 1980s or so—and then, you had to search specialty Italian cheese stores.

It was the craze for tiramisu, “discovered” by American tourists, that brought the rich, succulent “Italian cream cheese” to New York City in the early 1980s. (Tiramisu is more than half mascarpone.)

In that culinary decade, “tiramisu became a major dessert preference in almost every Italian restaurant and bakery in New York City” [source].

We can vouch for that: We were there, eating tiramisu for dessert at every Italian restaurant meal.

Then, the rise of artisan American cheesemakers led to a delicious domestic mascarpone somewhere around the 1990s (photo #4). Vermont Creamery and Crave Brothers make such great mascarpone, that a container and a spoon is all we need to be happy.

And Crave Brothers makes chocolate mascarpone, too!

> More about mascarpone.

> The history of red velvet cake and more red velvet recipes.

> The history of tiramisu.

> Easy tiramisu recipe.
 
 
RECIPE: RED VELVET CAKE FROM THE WALDORF ASTORIA—MAYBE?

Regardless of its provenance, we enjoyed this cake very much, and are already planning to make it more “chocolatey” with the addition of chocolate chunks, next time around. And maybe we’ll add chocolate to the frosting, too.
 
Ingredients

For The Cake

 
For The Icing

 
Preparation

1. PREHEAT the oven to 350°F. Butter and line three 9-inch round cake pans with waxed paper.

2. MIX the sugar, eggs, oil, and vanilla with an electric mixer on low speed for 2 minutes.

3. SIFT together the flour, baking soda, and salt in a mixing bowl. Add the dry ingredients to the egg mixture and continue to mix on low speed until everything is incorporated.

4. MELT the chocolate in a metal bowl set over a saucepan of boiling water. Add the melted chocolate to the mixture while mixing on low speed. Add the puréed beets and food coloring. Continue to mix on low speed.

5. EVENLY DIVIDE the batter between the 3 pans and bake in the middle of the oven for 20 minutes or until the center of the cake is done. Remove from the oven and transfer to a cooling rack. Let cool for 10 minutes in pans, then turn the layers out onto the rack and let cool completely.

6. MAKE the icing: Pour the cream into a bowl and whip it into soft peaks. Place in the refrigerator.

8. USING a serrated knife, trim the top of each layer of cake so that it is flat. Top each slice with icing and repeat until all the layers are covered, and then ice the top and sides of the cake.
 
 
________________

*Along with the Waldorf-Astoria, the Adams Extract company and Eaton’s Department Store in Toronto also lay claim. Irma S. Rombauer’s “The Joy of Cooking,” originally published in 1931, allegedly had a red velvet cake recipe (we haven’t been able to find an early copy to check it out) [source].

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September 18th is National Rice Krispies Treats Day. Make no mistake: We really like Rice Krispies treats. But it made us wonder: What about other cereals? We also love Cheerios, Corn Flakes, and Raisin Bran.

And Rice Krispies Treats can be made with any crisp breakfast cereal, bound together with butter or margarine and marshmallows. They are one of 11 types of cookies, a no-bake of “faux” cookie.

Today, instead of another recipe for Rice Krispies Treats, we offer you a switch-of-crunch to Cheerios Treats.

Why Cheerios?

The answer follows, along with:

> The recipe for Peanut Butter Cheerios Treats.

> The history of Rice Krispies Treats.

> The history of Rice Krispies cereal.

> More cereal bar recipes.

Elsewhere on The Nibble:

> The history of cold breakfast cereal.

> The history of cookies.

> The 10 basic styles of cookies.

> The different types of cookies, a photo glossary.

> The year’s 14 cereal holidays.

> The year’s 44 cookie holidays.
 
 
THE TOP CEREAL BRANDS

Cheerios are the #1 breakfast cereal in the U.S. What’s #2? Honey Nut Cheerios!

When we received this Cheerios Treats recipe from Culinary.net promising chocolate-iced treats in just 5 minutes, we got up from the computer, walked into the kitchen, and made them.

They were a hit. Next time, we’ll try Corn Flakes, a favorite of ours but way down on the top cereals list, at #19.

Rounding out the Top 10 breakfast cereals in the U.S. are, in this order, Frosted Flakes, Honey Bunches of Oats, Cinnamon Toast Crunch, Lucky Charms, Froot Loops, Frosted Mini-Wheats, Life, and Fruity Pebbles. Note that eight of the Top 10 are packed with sugar [source].

Our beloved Raisin Bran just missed the Top 10 (it’s #11), and Rice Krispies are #13.

Although when Rice Krispies Treats were invented, in 1939, most cereals on the list had yet to see the light of day.
 
 
RECIPE: CHEERIOS CHOCOLATE-PEANUT BUTTER TREATS

This recipe mixes the melted milk chocolate and dark chocolate together. We’re not sure why two varieties of chocolate are used.

It seems that milk chocolate people will want to use milk chocolate, dark chocolate fans will want all dark chocolate, and those who love white chocolate can use all white chocolate.

A video of the recipe is at the bottom of the page.

The recipe was adapted from 5-Minute Dark Chocolate Cereal Bars at ScrummyLane.com. Find more seasonal dessert recipes at Culinary.net.
 
Ingredients

 
Preparation

If you’re using different types of chocolate, you can melt them in the same bowl.

1. LINE a 9-by-13-inch pan with parchment paper.

2. HEAT a saucepan over low heat. Add the butter, marshmallows, and peanut butter; stir to combine. Add the cereal; mix until coated. Add the cereal mixture to the pan.

3. MIX the melted milk chocolate and dark chocolate in a bowl and drizzle the chocolate over the cereal mixture. Spread it evenly over the cereal mixture and allow it to cool.

4. CUT into bars and serve. Store in an airtight container. When you need a bite of chocolate-PB goodness, just pop the lid and take one out.
 
 
MORE RICE KRISPIES & CEREAL BAR RECIPES

 
Another way to use cereal treats: Make a batch in a loaf pan as a base for cake pops, marshmallow pops, or other sweets-on-a-stick. After the pops are gone, slice the loaf, eat it as is, use the slices as a base for a sundae, or dip them in melted chocolate.

You can also toss leftover holiday candy—candy corn, for example—or stale marshmallows, into a batch of cereal bar treats.
 
 
THE HISTORY OF RICE KRISPIES TREATS

Rice Krispies Treats were invented in 1939 by Malitta Jensen and Mildred Day, recipe developers in the home economics department at the Kellogg Company. The recipe was created as a fundraiser for the Campfire Girls.

[1] Cheerios Treats with chocolate-peanut butter icing. The recipe is below (photo © Family Features).

[2] Another Cheerios Treats variation with peanut butter. Here’s the recipe (photo © Just A Taste).

[3] Cheerios Treats with a red, white and blue theme. You can use any holiday or seasonal colors. Here’s the recipe (photo © Betty Crocker).

[4] Celebrate National Rice Krispies Treats Day (photos #4 and #5 © Kellogg’s Rice Krispies | Facebook).

[5] The original Rice Krispies Treats recipe.

[6] Scotcheroos use Cocoa Krispies instead of Rice Krispies. Here’s the recipe (photo © Kellogg’s).

Brand names differed by country: Rice Krispies Treats in the U.S. and Mexico; Rice Krispies Squares in Canada, Ireland, and the U.K.; and LCMs* in Australia and New Zealand.

Soon other manufacturers had offered similar products under similar names, such as Crisped Rice Treats and Marshmallow Treats.

Here’s the Original Rice Krispies Treats Recipe.

Subsequently, Kellogg created Chocolate Scotcheroos with Cocoa Krispies and peanut butter (or regular Rice Krispies and chocolate morsels substituting for Cocoa Krispies. Here’s the recipe.

Today, you can go to RiceKrispies.com and find Treats recipes for every holiday of the year, and then some.
 
 
THE HISTORY OF RICE KRISPIES CEREAL

Rice Krispies, made from a patented process that Kellogg’s called “oven-popping,” are one of the iconic American cold breakfast cereals, launched in 1928 by W.K. Kellogg Company.

Their first television commercial aired in 1955.

When milk is added to the cereal, it collapses the crispy grains, resulting in onomatopoeic sounds that are represented by the three elfin brand characters. Snap first appeared in on the package in 1933, with Crackle and Pop joining in 1939.

The characters and their sounds are tailored for foreign languages (see †footnote).

In recent decades, their popularity has resulted in line extensions: Chocolate and Vanilla Rice Krispies (mix), Cocoa Krispies, Rainbow Krispies, and Strawberry Krispies as well as now-discontinued specialty flavors like Apple Cinnamon, Banana, and Marshmallow Rice Krispies.

There are also generic brands called Crispy Rice or Rice Crispers.

> See how the Rice Krispies package art has changed over time.
 
 

________________

*The name LCM didn’t stand for anything; it was just catchy-sounding. However, customers attributed the initials to Light Crispy Morsels, Little Cereal Milk Bar, or Little Crunchy Munchies, among others [source].

†The English Snap! Crackle! Pop! is translated into: Afrikaans: Knap! Knetter! Knak!, Belgium: Poos! Pas! Pes! Danish: Pyf! Paaf! Pof! Dutch: Pif! Paf! Pof! Finnish: Riks! Raks! Poks! French: Cric! Crac! Croc! German: Knisper! Knasper! Knusper! Spanish: Pim! Pam! Pum! Swedish: Piff! Paff! Puff!
 
 

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September is National Italian Cheese Month. Italy produces approximately 600 different types of cheeses. Some of their most famous cheeses date back as long as 2,000 years. The European Commission has granted a number of these cheeses protected status; the most famous have the DOP* status.
 
 
A BRIEF HISTORY OF ITALIAN CHEESE

According to Nonna Box, the ancient Romans loved cheese and became skilled cheesemakers and breeders of livestock for goat’s and sheep’s milk cheeses. While any household could make fresh cheese, Romans introduced their aging techniques to make hard cheeses to peoples throughout Europe.

Pecorino Romano, a sheep’s milk cheese, was served everywhere from imperial Roman banquets down to the military, where it was a staple food for soldiers in the field due to its long shelf life. A special kitchen for cheese making, called the caseale, was part of many Roman homes.

Medieval monasteries in Italy excelled at making high-quality cheese. Cow’s milk cheeses appeared approximately 1,000 years ago when Cistercian monks in the Po Valley of Northern Italy created Grana from extra cow’s milk that they produced. With a uniquely grainy paste (texture), records date it to 1135 at the Abbey of Chiaravalle. Today the cheese is called Grana Padano, meaning grainy cheese of the Po.

Parmigiano Reggiano appeared in the 13th century and became so treasured throughout Europe that the English diarist Samuel Pepys buried his wheel of cheese in the ground along with his wine and other valuables when he saw the Great London fire of 1666 was heading straight for his house [source].

After the list of Italian cheeses that follows, we have a delicious recipe for Heirloom Tomato & Ricotta Pizza.
 
> The history of cheese.

> The different types of cheese: a glossary.

> All cheeses by category are below.

> Italian cheeses by category are below.
 
 
ITALIAN CHEESES: A BRIEF OVERVIEW

Here’s a list of many of the 600 Italian cheeses, most of which don’t travel more than locally. Below, we’ve listed cheeses that are most easy to find in the U.S.
 
 
Categories of Cheese

While systems vary from country to country, there are six basic categories of cheese:

 
Cheeses can fit into more than one category. For example, Gorgonzola is both a blue cheese and a semi-hard cheese. Asiago is both a semi-hard cheese and a hard cheese, depending on its maturity.

And, there are different classification systems that include categories such as Pressed, Soft-Ripened Cheeses, and Semi-Soft Cheeses (as well as Semi-Firm/Semi-Hard Cheeses). Gouda, Cheddar, Parmigiano-Reggiano, for example, are both pressed cheeses and semi-hard (Gouda, Cheddar) or hard cheeses (Parmigiano-Reggiano).

In the U.S., one may encounter eight categories: blue, fresh, hard, pasta filata‡‡‡, processed, semi-hard, semi-soft, and soft-ripened.

The different classifications may be confusing to the beginning turophile**, but one ultimately gets used to them.
 
 
DOP Cheeses

A cheese listed with an asterisk* is a DOP cheese (see more in the footnote*). It has a protected designation, meaning it must be made in a specific geographical area, produced from a given type of milk, using time-honored techniques.

The system was developed to assure consumers of the characteristics, quality, and authenticity they expect.

Examples include agricultural products from Aceto Balsamico di Modena (balsamic vinegar) from Italy, Champagne and Poulet de Bresse chicken from France, Emmentaler cheese from Switzerland, and Traditional Cumberland Sausage from the U.K.

There are hundreds of others, including PDO extra virgin olive oils from Croatia, France, Greece, Italy, Portugal, Slovenia, and Spain.

The DOP designation was created in 1992, but the French AOC system (Appellation d’Origine Contrôlée/Protégée [AOC/AOP]), which has been incorporated into the E.U. system (except for wines), began in 1937.
 
 
Italian Cheeses By Category

 
 
RECIPE: HEIRLOOM TOMATO & RICOTTA PIZZA

Thanks to Southern Selects, purveyor of premium produce, for this white pizza recipe. Only the crust is cooked; the ricotta and tomatoes are served fresh on top of it.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Sprinkle whole wheat flour onto the countertop and roll out the dough into a round circle, about 1 inch thick.

2. PLACE the dough on a pizza pan and use a fork to poke the dough all over. Brush with olive oil. Bake for 15 minutes or until the crust is golden, then remove and allow it to cool for 10 minutes.

3. WHISK together the ricotta, garlic powder, oregano, salt, and pepper in a small bowl. Spread the ricotta mixture onto the dough and place tomato slices on top of the cheese. Sprinkle with basil and serve with a ramekin of grated parmesan cheese.

[1] With this pizza, only the crust is baked. It is then topped with fresh ricotta cheese and heirloom tomatoes. The recipe is below (photo © Southern Selects).

[2] FRESH: Ricotta, along with mozzarella, is one of the best-known fresh cheeses of Italy (photo © Murray’s Cheese).

[3] BLOOMY: La Tur, made in the town of Alba in northern Italy, is a creamy, bloomy-rind cheese made from a blend of cow’s, goat’s, and sheep’s milk (photo © DeLaurenti).

[4] BLUE: Gorgonzola is Italy’s most famous blue cheese (photo © Castello Cheese).

[5] WASHED RIND: Taleggio is very aromatic with pungent flavors (photo © iGourmet).

[6] SEMIHARD: Provolone is a popular sandwich cheese (photo © DiBruno Bros).

[7] HARD: Parmigiano-Reggiano, considered one of the world’s great cheeses.

*DOP (Denominazione di Origine Protetta) and PDO (Protected Designation of Origin) are two designations.

**A turophile is a lover of cheese. It is formed by the Greek word for cheese, tyros, plus the English -phile, meaning lover.

†The mozzarella produced in two areas has PDO status: Mozzarella di Bufala Campana and Mozzarella di Gioia del Colle. Provolone Valpadana has PDO status, as does Ricotta Romana.

‡The cheese can be semihard or hard, depending on length of aging.

‡‡A white pizza, pizza bianca in Italian, is one that does not use tomato sauce. Instead, white cheese, commonly ricotta, goes directly on top of the crust. A white pizza can also include mozzarella and parmesan.

‡‡‡Pasta filata (“pulled curd”) cheeses like mozzarella, provolone, and string cheese are named for the unique process of pulling the curds while they are dipped in hot water. The result is a paste that can be pulled apart in strips.

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