Raw chocolate - also known as 'cacao' - is, as its name suggests, chocolate that hasn't undergone the usual heating processes applied to all other forms of chocolate, including the organic kind.
This means that the end product, pretty much identical to normal chocolate in taste and consistency, has at least four times (and up to as much as seven times) the antioxidant content of dark chocolate. Interestingly, this makes it one of the most antioxidant-rich foods on the planet.
Cacao is absolutely choc full (excuse the pun) of feel good factors and therefore gives this wonderful sustained happy high for most people who eat it. Processed chocolate has some of them (which is why it has the reputation for giving us that 'in love' feeling) but in considerably smaller quantities. For instance, raw chocolate is 33% richer in PEA, the substance that gives us that feeling of being in love. It also contains significant levels of anandamide, known as the 'bliss chemical' and factors which slow down anandamide's breakdown, so we stay happy for longer. It's also a good source of tryptophan which the brain uses to make serotonin which in turn creates a feeling of euphoria. Then there's arginine, known as 'nature's viagra' and magnesium and sulphur, important nutrients most of us are deficient in and which, among other things, help us relax. It's no wonder raw chocolate can make many people feel distinctly trippy!
So where can you get this wonder food from? Well, it is already possible to buy a range of delicious raw chocolate bars from some health food shops, or alternatively, online (see Resources at the end of this article). These bars are all made using natural low GI sweeteners, so they have the added benefit of being sugar-free (and are also dairy-free so suitable for vegans and those with a dairy intolerance).
Or you can have a go at making your own creations: you can buy raw chocolate powder, raw cacao butter (cocoa butter) and cacao nibs from some health food shops or purchase them online and have fun experimenting with recipes.
And if you need some help with recipe ideas, my company Sweet Sensations holds regular Chocolate Workshops in London, UK in which you can learn a range of easy, no-cook truffle and dessert recipes (all completely sugar, dairy and wheat-free so great for those with food intolerances). We will also shortly be publishing a recipe book and launching our own range of raw chocolate sugar, dairy and wheat-free truffles.
Click on http://www.sweetsensations.uk.com to take you to our website where we give you a free, very easy chocolate truffle recipe you can make for yourself.
Resources
For a range of raw chocolate confectionery:
http://www.therawchocolateshop.com
For the ingredients to make your own recipes:
http://www.funkyraw.com (also sells some of the raw chocolate bars)
Article Source: http://EzineArticles.com/?expert=Liz_Bygrave
Wednesday, May 7, 2008
How to Eat a Bar of Chocolate
It's so incredibly pleasant to know that nowadays, nobody thinks of hedonism - that is to say, the pursuit of the pleasure of the senses - as all that bad. Decades ago, any act that gives you sensual (it need not be erotic; sensuality should not be limited to sexuality, as its roots come from "sense", which may very well be limitless in possibilities of experience) pleasure is thought to be sinful and is immediately frowned upon by most. Nowadays, even the word "sin" had shed its negative connotations and has instead become something positive, something that so entices people. Advertisements of food, especially, claim sinful goodness in terms of the quality of the item they're selling. And we are compelled at the very idea that the mere act of wanting may be dangerous, but at the same time oh-so worth it.
Food is, of course, at the top of the list of guiltily hedonistic pleasures that are often indulged in by people. Admit it: every once in a while, you would sneak into your room with about five bars of chocolate and savor the indulgence for hours (or under five minutes, depending on the type of day you've had). It is very obvious, actually: very few things in the world could encompass as much of the senses as even a bite of chocolate - particularly the specialty chocolates. The rich brown colors are pleasing to the eye - even more so if the chocolate is molded into an exquisite shape. The flavor is sweet, milky, bitter, or all of the above, depending on your preference - and the play of flavors in itself is very much decadent. The scent is mildly caffeinated, and has a habit of moving beyond your olfactory senses and seeping into your brain, bringing you to a state of anticipation. The texture changes in your mouth, going from firm to soft to sticky. And the sound of a chocolate bar being bitten into or even broken (by hand) into smaller pieces have a sharp snapping sound that wakes you up, that makes you pay attention. A bar of chocolate is simply the most perfect of all sensual experiences.
This being the case, it's rather surprising that few people in the world actually know how to properly experience a bar of chocolate. Sure, chocolates have been eaten, snacked upon and revered by many people for hundreds of years now, but for the most part, it's all been a matter of biting, chewing and swallowing chocolate bars. That is also enjoyable, of course, but there is an art to fully and completely enjoying a bar of chocolate. Eating a bar of chocolate is potentially a very serious business, as the experience of chocolate often (especially for the women) marks the line between feeling better or feeling worse.
That being said, THIS is how you should eat a bar of chocolate:
Step One - Obviously, you unwrap your bar of chocolate. BUT! Don't do it too quickly, nor too slowly. Unwrapping your bar of chocolate too quickly might damage the outer texture of the bar (it may not seem to matter, but a perfect bar of chocolate honestly does make a difference). Unwrapping it too slowly will melt the chocolate, thus diminishing the enjoyment of biting into the bar.
Step Two - You can do this two ways: you can either snap your chocolate bar into smaller pieces OR you can bite it. When you snap your bar of chocolate, make sure every piece you break off is small enough to fit your mouth; break off a mouthful of chocolate at a time, because if you break up the chocolate all at once, it will melt too fast. When you bit into your chocolate, on the other hand, make sure that you don't chomp on it with your teeth; rest the bar of chocolate lightly between your upper and lower incisors and lever the bar downwards. The chocolate makes the most exquisite sounds that way.
Step Three - While it isn't completely wrong to chew your chocolate, the best way to taste a bar of chocolate is to allow it to rest on your tongue where it can melt. The effect is best if you sit in a cool, quiet spot where no one can disturb you, where the chocolate is least likely to melt, and where you can close your eyes. Remember to inhale and exhale through your nose, and to really taste the chocolate in your mouth. Concentrate on the feeling of melting chocolate, and note that the flavor and the scent becomes more pronounced as the texture changes.
Step Four - When you swallow your mouthful of chocolate, don't do it in one go. Rub your tongue against the roof of your mouth and swallow the almost-liquid chocolate slowly, little by little. This way you will not be so immediately deprived of the flavor of chocolate before the next bite (or the next bar). If the bar is not just made out of chocolate (if it has nuts, nougat, caramel and the like), make sure to chew them slowly AFTER you've finished swallowing the chocolate.
Step Five - Repeat from step two until you run out of chocolate.
Of course, EVERYONE has they own way of eating a bar of chocolate. But this is probably the best way.
Elea Almazora, contributor to http://www.denofsin.com
Elea Almazora currently works as a contributor to many information-based websites, writing about many subjects ranging from culture to sciences.
For more information related to this article, please visit http://www.denofsin.com
Article Source: http://EzineArticles.com/?expert=Elea_Almazora
Food is, of course, at the top of the list of guiltily hedonistic pleasures that are often indulged in by people. Admit it: every once in a while, you would sneak into your room with about five bars of chocolate and savor the indulgence for hours (or under five minutes, depending on the type of day you've had). It is very obvious, actually: very few things in the world could encompass as much of the senses as even a bite of chocolate - particularly the specialty chocolates. The rich brown colors are pleasing to the eye - even more so if the chocolate is molded into an exquisite shape. The flavor is sweet, milky, bitter, or all of the above, depending on your preference - and the play of flavors in itself is very much decadent. The scent is mildly caffeinated, and has a habit of moving beyond your olfactory senses and seeping into your brain, bringing you to a state of anticipation. The texture changes in your mouth, going from firm to soft to sticky. And the sound of a chocolate bar being bitten into or even broken (by hand) into smaller pieces have a sharp snapping sound that wakes you up, that makes you pay attention. A bar of chocolate is simply the most perfect of all sensual experiences.
This being the case, it's rather surprising that few people in the world actually know how to properly experience a bar of chocolate. Sure, chocolates have been eaten, snacked upon and revered by many people for hundreds of years now, but for the most part, it's all been a matter of biting, chewing and swallowing chocolate bars. That is also enjoyable, of course, but there is an art to fully and completely enjoying a bar of chocolate. Eating a bar of chocolate is potentially a very serious business, as the experience of chocolate often (especially for the women) marks the line between feeling better or feeling worse.
That being said, THIS is how you should eat a bar of chocolate:
Step One - Obviously, you unwrap your bar of chocolate. BUT! Don't do it too quickly, nor too slowly. Unwrapping your bar of chocolate too quickly might damage the outer texture of the bar (it may not seem to matter, but a perfect bar of chocolate honestly does make a difference). Unwrapping it too slowly will melt the chocolate, thus diminishing the enjoyment of biting into the bar.
Step Two - You can do this two ways: you can either snap your chocolate bar into smaller pieces OR you can bite it. When you snap your bar of chocolate, make sure every piece you break off is small enough to fit your mouth; break off a mouthful of chocolate at a time, because if you break up the chocolate all at once, it will melt too fast. When you bit into your chocolate, on the other hand, make sure that you don't chomp on it with your teeth; rest the bar of chocolate lightly between your upper and lower incisors and lever the bar downwards. The chocolate makes the most exquisite sounds that way.
Step Three - While it isn't completely wrong to chew your chocolate, the best way to taste a bar of chocolate is to allow it to rest on your tongue where it can melt. The effect is best if you sit in a cool, quiet spot where no one can disturb you, where the chocolate is least likely to melt, and where you can close your eyes. Remember to inhale and exhale through your nose, and to really taste the chocolate in your mouth. Concentrate on the feeling of melting chocolate, and note that the flavor and the scent becomes more pronounced as the texture changes.
Step Four - When you swallow your mouthful of chocolate, don't do it in one go. Rub your tongue against the roof of your mouth and swallow the almost-liquid chocolate slowly, little by little. This way you will not be so immediately deprived of the flavor of chocolate before the next bite (or the next bar). If the bar is not just made out of chocolate (if it has nuts, nougat, caramel and the like), make sure to chew them slowly AFTER you've finished swallowing the chocolate.
Step Five - Repeat from step two until you run out of chocolate.
Of course, EVERYONE has they own way of eating a bar of chocolate. But this is probably the best way.
Elea Almazora, contributor to http://www.denofsin.com
Elea Almazora currently works as a contributor to many information-based websites, writing about many subjects ranging from culture to sciences.
For more information related to this article, please visit http://www.denofsin.com
Article Source: http://EzineArticles.com/?expert=Elea_Almazora
Provide A Sweeter, Less Bland Surprise - Give Chocolate Gifts
Do you find yourself stuck in a gift-buying situation where the process of purchasing a gift seems like pulling teeth, a task proving more daunting and uncertain rather than simplistic and satisfying? If so, you're not alone. When purchasing gifts for loved ones, family members and friends we sometimes tend to go out of our way and over the top to find that optimal, most suitable and perfect gift - you know, that gift making a person light up with excitement. Yet realistically, and most times, what we think is perfect or 'light up' worthy ends up being quite ill-chosen, dim at best, and subsequently, ill-received and disappointingly taken by our gift receivers.
The reverse of going above and beyond can prove awful as well. If we're feeling lackadaisical, we sometimes find ourselves opting to give gifts that are a bit cliché, boring and half-fast. This, in and of itself, is tasteless and is displayed on the faces of those receiving such bland gifts.
Avoiding The Bland and Embracing That Which Is Sweet
So, whether we're working too hard or too little to give gifts, it's clear that in either case, it's an intricate task, and one needing a simple -and perhaps, sweet- solution. "I understand simple, but sweet?" you may ask. Well, yes. Sweet here though implies not that of gesturing or giving, but rather, of providing cocoa goodness and rich chocolate treats so many of us love to savor and swallow. Taking a gift-buying situation from bland to flavorful or from sour to sweet, is actually, despite what you may think, a simple -and dare you think it, chocolate-fused- process.
Giving Chocolate Gifts Is Sure To Please
Whether uncertain or just flat out lazy about giving gifts, you can always fall back on giving what most everyone would be happy to receive and well, eat too - chocolate, of course! Let's face it, chocolate is a universal love in the world of foods. Chocolate's popularity is welcomed and widespread, as are the countless amounts of guilty chocolate smudged faces, belonging to the young, old and in between.
As it stands currently, chocolate has become quite a staple gift to give on all sorts of special or holiday occasions. Being molded into various kinds of shapes and all sorts of differing sizes, chocolates have filled the bellies of individuals during holidays such as Easter, Christmas, and of course, Valentines day.
Know A Chocoholic? Know A Foodie? Then Give The Obvious Gift
If you have a loved one or close friend who lives to eat chocolate, or loves food in general -a foodie-, it's obvious that you should go ahead and give him or her the gift of cocoa. Why wouldn't you? Be sweet with your gesture and your actual gift. It's a win win situation. Giving a chocolate lover or a foodie an accumulation of sweet chocolate treats could very well be your best option, to both please and excite them. Do this and it's guaranteed you'll be the bearer of sweet gifts, rather than sour half-fasted offers.
If you're left puzzled as to what a loved one, family member or friend would want in terms of a gift, look no further than a local chocolatier, candy store or online sweet shop. Chocolates of all kinds are available for you to choose from with flavors, shapes, sizes and plenty of other varied options to choose from, all to make your gift that much more personable, meaningful and as sweet as possible.
Instead of giving gifts that are intended to be sweet but end up being sour, give chocolate gifts and be sure to satisfy any sweet tooth.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
The reverse of going above and beyond can prove awful as well. If we're feeling lackadaisical, we sometimes find ourselves opting to give gifts that are a bit cliché, boring and half-fast. This, in and of itself, is tasteless and is displayed on the faces of those receiving such bland gifts.
Avoiding The Bland and Embracing That Which Is Sweet
So, whether we're working too hard or too little to give gifts, it's clear that in either case, it's an intricate task, and one needing a simple -and perhaps, sweet- solution. "I understand simple, but sweet?" you may ask. Well, yes. Sweet here though implies not that of gesturing or giving, but rather, of providing cocoa goodness and rich chocolate treats so many of us love to savor and swallow. Taking a gift-buying situation from bland to flavorful or from sour to sweet, is actually, despite what you may think, a simple -and dare you think it, chocolate-fused- process.
Giving Chocolate Gifts Is Sure To Please
Whether uncertain or just flat out lazy about giving gifts, you can always fall back on giving what most everyone would be happy to receive and well, eat too - chocolate, of course! Let's face it, chocolate is a universal love in the world of foods. Chocolate's popularity is welcomed and widespread, as are the countless amounts of guilty chocolate smudged faces, belonging to the young, old and in between.
As it stands currently, chocolate has become quite a staple gift to give on all sorts of special or holiday occasions. Being molded into various kinds of shapes and all sorts of differing sizes, chocolates have filled the bellies of individuals during holidays such as Easter, Christmas, and of course, Valentines day.
Know A Chocoholic? Know A Foodie? Then Give The Obvious Gift
If you have a loved one or close friend who lives to eat chocolate, or loves food in general -a foodie-, it's obvious that you should go ahead and give him or her the gift of cocoa. Why wouldn't you? Be sweet with your gesture and your actual gift. It's a win win situation. Giving a chocolate lover or a foodie an accumulation of sweet chocolate treats could very well be your best option, to both please and excite them. Do this and it's guaranteed you'll be the bearer of sweet gifts, rather than sour half-fasted offers.
If you're left puzzled as to what a loved one, family member or friend would want in terms of a gift, look no further than a local chocolatier, candy store or online sweet shop. Chocolates of all kinds are available for you to choose from with flavors, shapes, sizes and plenty of other varied options to choose from, all to make your gift that much more personable, meaningful and as sweet as possible.
Instead of giving gifts that are intended to be sweet but end up being sour, give chocolate gifts and be sure to satisfy any sweet tooth.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
Request For Blog Topics
Hello all,
I already have a list of topics that I will be covering on this blog over the next year or so, but I certainly want to make sure that I am not overlooking other issues that are of particular interest to my readers. If you are interested in hearing my take on a chocolate-related topic about which I have not yet written, then please leave a comment below mentioning the topic.
For those of you that don't have any particular topics in mind, if you see one in the comments below that does interest you, then please note your interest in the comments as well.
The topic ideas need not be technical or science-related, though they certainly can be. If you simply would like to know more about something, or if something just doesn't seem completely clear to you, then that is fair game for a topic.
I look forward to seeing all of your ideas!
Very best,
Alan McClure
I already have a list of topics that I will be covering on this blog over the next year or so, but I certainly want to make sure that I am not overlooking other issues that are of particular interest to my readers. If you are interested in hearing my take on a chocolate-related topic about which I have not yet written, then please leave a comment below mentioning the topic.
For those of you that don't have any particular topics in mind, if you see one in the comments below that does interest you, then please note your interest in the comments as well.
The topic ideas need not be technical or science-related, though they certainly can be. If you simply would like to know more about something, or if something just doesn't seem completely clear to you, then that is fair game for a topic.
I look forward to seeing all of your ideas!
Very best,
Alan McClure
Tuesday, May 6, 2008
Attention All Chocolate Lovers - Chocolate Has Health Benefits
You know when that craving hits. It's that need for the taste, texture and satisfaction of having some chocolate. It can strike at any instant, and usually, if you're a chocolate lover -or, what others would call a chocoholic- you'll be more than willing to indulge and sate your cocoa desires. And who blames you? Eating chocolate is an experience all itself and you're familiar with how pleasing it can be. From the moment you put a piece of chocolate in your mouth to the moment you swallow it, so many sensory experiences transpire. The smelling of beforehand, taking a good chunk in your mouth and enjoying the intricate textures and varying tastes, the rich, yet smooth melted goodness and how it takes over your taste buds, forever leaving you wanting more. Mmmmm, chocolate.
And wanting more chocolate isn't out of the ordinary, nor is wanting more out of chocolate. But, what more could you possibly want out of chocolate other than more of it? Perhaps, you want chocolate to be supremely healthy for you, have defined health benefits? Think such a possibility is, impossible?
Well, You're In For A Healthful Surprise
If you're craving more than just irresistible chocolate flavor -maybe an added and substantial amount of health advantages- then chocolate is something you can certainly consume to reap the benefits. It's actually been proven that the ingestion of chocolate on a regular, yet non-excessive basis, is quite good for you. But, it's not the chocolate itself that's healthful, it's what's inside it. The magical ingredient in chocolate is cocoa. And within cocoa can be found what are called flavonoids, which are known for their active antioxidant capabilities.
And in former studies, these antioxidants have been proven to help accomplish many health goals for individuals of all ages such as lessen chances of heart disease, decrease blood pressure, improve circulation and also ward off 'free radical' molecules which are known to cause strokes, heart disease, or even worse, cancer.
Healthful Chocolate & Flavonoid Flavor, A Life Saver?
Not that you can taste the actual flavonoids in chocolate, but they're no doubt there, usually in one of two kinds - catechins and epicatechins. Catechins, especially, are found in an abundance within cocoa, which can very well save your life, or in the least help you to avoid some serious illnesses; a prevention of heart disease and even, possibly, cancer is viable as is the boosting of your overall immune system, so you can stay in tip-top working, guarded condition.
Don't Overdue or Take Advantage of These Chocolate Health Benefits
Clearly, you shouldn't read this and then take chocolate "supplements" -supplements here being daily, excessive chocolate treats- to better your health. Nor should you eat chocolate bars until they come out of your ears to benefit your body. If you do, you'll likely worsen yourself and gain a considerable amount of weight. This is so because the standard chocolate bars you're more accustomed to are additive based, containing minimal amounts of cocoa, and a fair amount of more sugar, dairy products and artificial flavorings.
Quality chocolate is healthy chocolate and healthy chocolate has a high cocoa content, which is essentially the healthful contributer that benefits you and your body. So, for you to gain anything out of eating chocolate, find types with cocoa in concentrated, quality amounts. The healthful trick is to eat high quality chocolate in moderation, especially dark, cocoa rich chocolate.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
And wanting more chocolate isn't out of the ordinary, nor is wanting more out of chocolate. But, what more could you possibly want out of chocolate other than more of it? Perhaps, you want chocolate to be supremely healthy for you, have defined health benefits? Think such a possibility is, impossible?
Well, You're In For A Healthful Surprise
If you're craving more than just irresistible chocolate flavor -maybe an added and substantial amount of health advantages- then chocolate is something you can certainly consume to reap the benefits. It's actually been proven that the ingestion of chocolate on a regular, yet non-excessive basis, is quite good for you. But, it's not the chocolate itself that's healthful, it's what's inside it. The magical ingredient in chocolate is cocoa. And within cocoa can be found what are called flavonoids, which are known for their active antioxidant capabilities.
And in former studies, these antioxidants have been proven to help accomplish many health goals for individuals of all ages such as lessen chances of heart disease, decrease blood pressure, improve circulation and also ward off 'free radical' molecules which are known to cause strokes, heart disease, or even worse, cancer.
Healthful Chocolate & Flavonoid Flavor, A Life Saver?
Not that you can taste the actual flavonoids in chocolate, but they're no doubt there, usually in one of two kinds - catechins and epicatechins. Catechins, especially, are found in an abundance within cocoa, which can very well save your life, or in the least help you to avoid some serious illnesses; a prevention of heart disease and even, possibly, cancer is viable as is the boosting of your overall immune system, so you can stay in tip-top working, guarded condition.
Don't Overdue or Take Advantage of These Chocolate Health Benefits
Clearly, you shouldn't read this and then take chocolate "supplements" -supplements here being daily, excessive chocolate treats- to better your health. Nor should you eat chocolate bars until they come out of your ears to benefit your body. If you do, you'll likely worsen yourself and gain a considerable amount of weight. This is so because the standard chocolate bars you're more accustomed to are additive based, containing minimal amounts of cocoa, and a fair amount of more sugar, dairy products and artificial flavorings.
Quality chocolate is healthy chocolate and healthy chocolate has a high cocoa content, which is essentially the healthful contributer that benefits you and your body. So, for you to gain anything out of eating chocolate, find types with cocoa in concentrated, quality amounts. The healthful trick is to eat high quality chocolate in moderation, especially dark, cocoa rich chocolate.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
Sunday, May 4, 2008
Allergic to Chocolate? Two "I Can't Believe It's Not Chocolate" Recipes
Go to any restaurant and four out of five desserts on the menu will include chocolate. Go to any outdoor picnic or get-together and the most common desserts will also contain chocolate, whether brownies, cakes or cookies. Even when you want a ready made healthy snack, many trail mixes or granola bars are loaded with some kind of chocolate chip. What torture it is for those, like my husband, who are allergic to this wonderfully intoxicating comfort food. You can, of course, substitute chocolate with carob chips and carob powder. Place the chips in a trail mix and they are tolerable. But replacing them in a chocolate chip cookie recipe, does not even come close.
The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.
Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.
BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.
Mix and set aside:
1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.
Beat and set aside:
3 oz. cream cheese (softened) and
1/4 cup sugar.
Add to the cream cheese mixture:
1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.
Mix:
1/2 cup of carob powder and
1/2 cup melted margarine or butter.
Add:
1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.
Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.
NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.
Mix and cook on a stove top:
3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.
Cook a minute after it boils. Then add:
1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and
Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.
My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.
Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com
Article Source: http://EzineArticles.com/?expert=Linda_Murdock
The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.
Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.
BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.
Mix and set aside:
1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.
Beat and set aside:
3 oz. cream cheese (softened) and
1/4 cup sugar.
Add to the cream cheese mixture:
1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.
Mix:
1/2 cup of carob powder and
1/2 cup melted margarine or butter.
Add:
1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.
Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.
NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.
Mix and cook on a stove top:
3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.
Cook a minute after it boils. Then add:
1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and
Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.
My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.
Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com
Article Source: http://EzineArticles.com/?expert=Linda_Murdock
All About Belgian Chocolate-Dipped Marshmallows
Chocolates have been popular for centuries, and people still love them. Almost everyone loves these delicious candies. Even dieters will sneak a piece or two when they think no one's looking. One popular type of chocolate confection is Belgian chocolate-dipped marshmallows.
Chocolate has a long history. It originated as a sacred drink in Meso-America, only affordable by the very rich. Cocoa beans were an important part of the Aztec monetary system. That means that people who drank chocolate were literally eating money. While no one uses chocolate for money today, it's still a cherished treat for many people. Some consider chocolate to be the best candy there is.
Many countries are proud of their particular chocolates. For instance, what's now called Belgian chocolate started out as a secret recipe, passed down among Spanish aristocrats. This chocolate originally started out as a drink, but was later made into solid form. Now, it's used in many types of Belgian chocolates, including Belgian chocolate-dipped marshmallows. You can also get fruit, nuts, and cookies with a Belgian chocolate coating.
Belgian chocolates are some of the highest quality (and most expensive) chocolate confections. However, there are plenty of affordable Belgian chocolate candies, too, so that everyone can try these wonderful treats. Some chocolates have an extra kick - a liqueur center that gives them a little something special.
Many chocolate lovers say that Belgian chocolate is the best. These well made little treats are so good that almost anyone who tries them wants to eat more. Many famous chocolatiers use Belgian chocolate, including Godiva and others who make some of the world's best chocolate. Some people have even traveled all the way to Belgium to be sure they can enjoy the best that country has to offer.
Chocolate is a great thing to give people you love. If you're thinking about a present for a spouse, relative, or someone else you care about, consider giving fine Belgian chocolates. You can be sure that this excellent gift will be appreciated to the fullest. There's even a rumor (for lovebirds who give chocolate) that this treat is also an aphrodisiac.
While fine Belgian chocolate-dipped marshmallows and other candies might seem expensive, you'll think they're worth it after you taste them. Look in your local fine candy stores, or go online to find a specialty shop that offers the chocolate you're after. If you can't find a store that carries good Belgian chocolate in your area, take a look on the Internet, and see what's available. You can have these great chocolates arrive at your door with just a few clicks of the mouse.
Online shopping for chocolate allows you to take advantage of specialty shops' excellent selections, as well as special promotions. Online sellers often have the ability to offer the same product for less, and may include special free offers that you can't get anywhere else.
James Redder is a distributor of a tasty Belgian chocolate-dipped marshmallows website. For more belgian chocolate information GOTO: Callebaut Belgian Chocolate
Article Source: http://EzineArticles.com/?expert=James_Redder
Chocolate has a long history. It originated as a sacred drink in Meso-America, only affordable by the very rich. Cocoa beans were an important part of the Aztec monetary system. That means that people who drank chocolate were literally eating money. While no one uses chocolate for money today, it's still a cherished treat for many people. Some consider chocolate to be the best candy there is.
Many countries are proud of their particular chocolates. For instance, what's now called Belgian chocolate started out as a secret recipe, passed down among Spanish aristocrats. This chocolate originally started out as a drink, but was later made into solid form. Now, it's used in many types of Belgian chocolates, including Belgian chocolate-dipped marshmallows. You can also get fruit, nuts, and cookies with a Belgian chocolate coating.
Belgian chocolates are some of the highest quality (and most expensive) chocolate confections. However, there are plenty of affordable Belgian chocolate candies, too, so that everyone can try these wonderful treats. Some chocolates have an extra kick - a liqueur center that gives them a little something special.
Many chocolate lovers say that Belgian chocolate is the best. These well made little treats are so good that almost anyone who tries them wants to eat more. Many famous chocolatiers use Belgian chocolate, including Godiva and others who make some of the world's best chocolate. Some people have even traveled all the way to Belgium to be sure they can enjoy the best that country has to offer.
Chocolate is a great thing to give people you love. If you're thinking about a present for a spouse, relative, or someone else you care about, consider giving fine Belgian chocolates. You can be sure that this excellent gift will be appreciated to the fullest. There's even a rumor (for lovebirds who give chocolate) that this treat is also an aphrodisiac.
While fine Belgian chocolate-dipped marshmallows and other candies might seem expensive, you'll think they're worth it after you taste them. Look in your local fine candy stores, or go online to find a specialty shop that offers the chocolate you're after. If you can't find a store that carries good Belgian chocolate in your area, take a look on the Internet, and see what's available. You can have these great chocolates arrive at your door with just a few clicks of the mouse.
Online shopping for chocolate allows you to take advantage of specialty shops' excellent selections, as well as special promotions. Online sellers often have the ability to offer the same product for less, and may include special free offers that you can't get anywhere else.
James Redder is a distributor of a tasty Belgian chocolate-dipped marshmallows website. For more belgian chocolate information GOTO: Callebaut Belgian Chocolate
Article Source: http://EzineArticles.com/?expert=James_Redder
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