Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, August 1, 2022

Eat Chocolate Chips To Beat Inflation

A practice of mine started off as a way to eat dark chocolate in moderation, but now that inflation is upon us, it's also a good way to save money on chocolate. I don't understand why chocolate bars in the candy aisle are $3.59+ for 5 - 6 ounces depending on the brand (how much smaller will a chocolate bar shrink?) while a 12-ounce bag of dark; semi-sweet; or milk chocolate chips in the baking aisle costs only $1.95 - $1.99 depending on the store. 

Rarely will I buy a chocolate bar, instead I stock a bag of dark chocolate chips, that I open and try to pour out a one-ounce serving as a treat. I don't always succeed, but I have a better chance of stopping with one or two pours of chocolate chips that I pop into my mouth than stopping after eating a strip of chocolate. I mean, once you unwrap a candy bar, you eat nearly the entire bar, right? We rarely stop at a square or strip of chocolate.

The brands of chocolate chips that taste as good as chocolate bars come from Aldi (dark) or Target (semi-sweet). Walmart's semi-sweet chips are good too, but just a tad below in flavor compared to Target's and Aldi's house brands.

What started off as annoyance directed at the forever shrinking chocolate bar (too costly for the puny size), as well as, portion control is also a money saver that adds up over time. And it's easy to toss a few chocolate chips (rich in flavanols like epicatechin and catechin) into plain Greek yogurt or a bowl of oatmeal for healthy eats that are low in sugar.

When economizing keep tabs on your repetitive, small purchases. Use your stash of cash๐Ÿ˜‰ to pay for bigger expenses! Chocolate chips are a good deal and with inflation, let's hope they remain so.


You may also enjoy:

Saturday, January 29, 2022

Black Forest Cookies


I'm still busy away from blogging but I'll jump on as time permits. Today for the first time ever I tasted a soft, chewy, and ultra chocolatey cookie that I never knew existed! The rich dark chocolate (like an Oreo) cookie is filled with chunks of white chocolate (or substitute dark chocolate chips) and maraschino cherry pieces. I think both the taste and texture make the cookie 
delectable. Here is the recipe:

Black Forest Cookies

Ingredients:

1 stick butter, softened
1 cup granulated sugar (I try to cut the sugar a tad without a resulting cookie failure๐Ÿ˜)
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
6 tablespoons good cocoa
1/2 teaspoon baking soda
a pinch of salt
1 cup maraschino cherries, finely chopped
1/2 cup white chocolate chips (or chopped and feel free to substitute semi-sweet chocolate chips)

1) In a large bowl and using an electric mixer, cream the butter and sugar until light and fluffy.

2) Next add the egg and vanilla and beat with the mixer.

3) In a 2nd bowl combine the dry ingredients: flour, cocoa, baking soda, and salt.

4) Add the dry ingredients to the wet ingredients in portions until just combined.

5) Mix in the white chocolate and maraschino cherries.

6) Cover the dough and refrigerate for 2 hours or more.

7) Scoop the cookie dough (into tablespoon-size balls or globs) and deposit onto a buttered or parchment-lined prepared cookie sheet.

8) Bake in a pre-heated 350 degrees F oven for 9 - 11 minutes or until the edges set.

I like Black Forest Cookies even better than the cake. Delicious paired with a cup of milk or coffee. Down the hatch or freeze a batch!


You may also enjoy:

Friday, February 12, 2021

Valentine's Day Truffles

All photos: Wallpaper unless noted

Mostly I stick to baking and skip candy making. Making candy is tricky ... more precise. You need a candy thermometer to control temperature. It's easy to end up with messy, uneditable goo, or ruined pots and pans due to how blazing hot melted sugar gets. I don't want 1st degree burns either. But featured today is a candy we can make without all the hazards, fuss or failure. 

Luscious Valentine's Day truffles are ultra easy to make, and the ingredients are few! My kind of homemade candy, lets's get stared!:

Ingredients:
Photo: Gina Mork

12 ounces of dark chocolate (semisweet or bittersweet)
1/3 cup heavy cream
1 tablespoon butter 
2 teaspoons vanilla extract (or half vanilla/half rum, your choice)

Directions:

1) Break up (if needed) chocolate into small pieces and toss into a saucepan along with heavy cream. Add the butter.

2) On low heat, melt and whisk together the chocolate, heavy cream and butter until uniform and creamy. If you have a double boiler, use it; if not, follow my slow, low-heat, in a pan, on a stovetop, with continued whisking method.

Photo: wallpaper
3) Turn off the heat and whisk in the vanilla extract. If you want to add some rum or bourbon for flavor, now is the time.

4) If you select the right sauce pan, you can cover and place it directly into your refrigerator without having to transfer the chocolate mixture into another dish that needs to be washed. Hey, it pays to think ahead!๐Ÿ™‚

Photo: Gina Mork
5) Refrigerate for 2 hours. If you allow it to get too hard (because you forget the time), let room temperature soften it some so you can scoop and form into balls.

6) Use a tablespoon or small scooper to make 1-inch balls.

7) Roll the truffle balls in (1) rich cocoa powder, (2) crushed nuts, (3) shredded coconut, (4) crushed peppermint, (5) crushed English toffee, or (6) candy sprinkles ... whatever you like. Some of each looks lovely.

8) Plate your truffles and keep cool in the refrigerator until ready to eat!

Hugs and kisses, xoxo.

Happy Valentine's Day, my lovelies!๐Ÿ’‹



You may also enjoy:

Wednesday, September 2, 2020

Champorado, or Chocolate Rice Pudding


Photo: Food Network
Whenever possible -- sometimes it's not -- I try to lighten up desserts, making them a tad healthier. It turns out there's a Pilipino chocolate pudding called, Champorado, usually containing butter and cream that you can make creamy and tasty by using condensed milk. More protein with less fat is an ideal substitution. I got the idea to make pudding with condensed milk from Goodcook ... this is a tweaked version of their pudding. You could even use regular milk, however, a can of condensed milk makes a richer pudding.

Many recipes suggest using sticky sushi rice, but I use regular supermarket (or Target) white rice -- that is to say, whatever is easy to get, and it's still delicious. I have no trouble eating it!๐Ÿ™‚

Here is the recipe:

Champorado (=Chocolate Rice Pudding)

Ingredients:

3/4 white rice
1 1/4 cups of water 
12 ounce can evaporated milk
3 tablespoons cacao powder, or dark cocoa powder
3 tablespoons sugar
1/3 cup dark chocolate pieces (I use a Lindt candy bar.)
1/4 teaspoon salt (or a pinch)
1/2 teaspoon vanilla extract
My optional ingredient: 1/2 teaspoon of instant coffee (brings out the chocolate flavor) 

Directions:

1) In a saucepan, toss in the rice, water, evaporated milk, cacao (or cocoa) powder and sugar.

2) Heat to a low simmer and cover. Cook, stirring occasionally for about 20 minutes to tenderize the rice. The mixture should still have liquid so there is sauce for pudding.

3) After the rice is tender, turn off the heat and add the rest of the flavors: dark chocolate pieces, salt and vanilla extract. Toss in the optional instant coffee here if you wish. 

4) Pour into dessert dishes. I say 2 portions, but you could get 3 to 4 still ample servings if you wish. Top with chocolate shavings, or whipped cream.
Eat warm (if it's nippy outside), or chilled (if not). Now you can expand your culinary horizons by switching back and forth from traditionarice pudding to chocolate rice pudding. Enjoy!


You may also enjoy:
All About Cocoa Powder
Pearls: The Queen Of Gems
The Real J. Peterman Company
Kentucky Derby Favorites: Hot Brown And Chocolate Pecan Pie

Tuesday, February 4, 2020

All About Cocoa Powder

Photo: kingarthur.com
The word cocoa is a derivative of the word cacao. Cacao seed-like beans are roasted and dried, then formed into cacao bars, or ground into cacao (a/k/a cocoa) powder.

When shopping for cocoa, there are several varieties that may have you starching your head over which to buy. Here is a handy guild from King Arthur Flour that I will summarize. You're welcome!:

1) Natural cocoa - is solid unsweetened chocolate that's had most of it's fat removed before being ground into a powder. Baker's chocolate is an example. Use this one for cake frosting, brownies and hot chocolate.

2) Dutch process cocoa - is natural cocoa that's been treated with an alkalizing agent to lower it's acidity. This lets its pure chocolate flavor shine through, making it ideal to use in baked goods like chocolate cake.

3) Black cocoa - is new to me as my otherwise excellent supermarket doesn't carry it. It is a cocoa that's been strongly Dutched giving it a very dark color and intense flavor. Homemade faux-reos cookies (think Oreosowe their nearly black color to this ultra-strong cocoa.

You are wondering what is in that can of Hersey's cocoa in the back of your cupboard (the same one your mother bought over the years) aren't you? Its classic natural cocoa powder, although nowadays you have a 2nd choice: Hersey's Special Dark, a blend of natural and Dutch process cocoas.
These are the main 3 cocoa powders sold at the supermarket, the ones most of us use. Chocolate connoisseur bakers can click the links to read about the history, as well as, special blends of cocoa powder. Home bakers, you now have enough information to head to the supermaket!


You may also enjoy:
A Classic Dark Chocolate Cake    
A Single Serving Of Homemade Cake   
Overnight Chia Seed Chocolate Pudding
Chocolate Was Once A Beverage For The Rich 

Thursday, January 30, 2020

Happy Valentine's Day To You

Give us some of your candy little bear.๐Ÿ˜
Perhaps it's the vivid red color, or falling in mid-February with not much else to compete with it that's appealing, but getting yourself a little treat for Valentine’s Day seems like a great idea, no?

If you work and save up your money, why not be good to yourself once in a while? If I don't crave chocolate on any other day, I will succumb to temptation on Valentine's Day. And when I receive gifts nowadays, they often aren't exactly what I'd pick for myself, so why not get a little something for myself that is precisely what I want? See how easy it is to justify buying yourself a gift? xoxo

A large department store should help us find the right something. The following selection is available at Macy's, both in-store and online:
 
An assortment of chocolate covered Oreos, or a box of  Godiva chocolates that you can share with family and friends.

Fine jewelry to match your budget and tastes ... something you've wanted for a long time! Pearls are always lovely and affordable!

There is no shortage of cute hearts whether it is fine, or Kate Spade fashion jewelry. A Macy's sale makes them budget friendly, and any of the choices can be worn beyond Valentine's Day.

Lancome Monsieur Big Eyeshadow Palette, or Borghese 3-Piece If Lips Could Thrill Gloss Gift Set, if you are a makeup maven.

I tend to be very practical when buying things for myself, even a splurge, yet I don't enjoy it any less! Sometimes we need a new pair of flats for our wardrobe, or a warm cashmere wrap that endures, or Ugg slides to keep our feet warm around the house. A useful article to fill a need brings much joy!

These last 2 items: a Kate Spade New York Watch and Deny Designs Wonder Forest Kiss Lips Coffee Mug are super adorable! Fun to wear, or use every day of the week. Daily mood lifers, it's unlikely you'll get tired of either!

Don't hesitate this Valentine's Day to get a little something for yourself!


You may also enjoy:
Happy Saint Valentine's Day
Happy Valentine's Day Readers  
10 Wardrobe Pieces Every Woman Should Own  
The Marriage of Charles II And Catherine of Braganza

Monday, December 17, 2018

Sweets And Treats As Holiday Gifts

Some people are difficult to buy gifts for because they really don't need anything, or we are unsure of their tastes. For these folks I select delicious treats I'd be delighted to receive. If I don't know what you want, I'll get you what I want, (and ha, maybe you'll share it with me!๐Ÿ˜‹) Here are 5 additional gifts to consider:

1) Dark chocolate Belgium truffles (see above↑) would probably top my list. A special treat at Christmas when visions of sugar plums are dancing in our heads!
2) Dark chocolate is also perfection combined with a thick layer of white chocolate and pieces of peppermint. Williams-Simona offers their peppermint bark starting in November. Select dark, or milk chocolate.
A refreshing and irresistible candy; and this year you can personalize the tin, if you wish. Putting a name on the tin adds an $8 charge.
3) With cookies and sweets in abundance, a gift of deluxe nuts is a lovely change ... and healthy. This salty snack may last into the New Year.
4) A box of chocolate covered Oreos is another holiday gift idea. You can either purchase them finished; or buy Oreos, dip them into melted Baker's chocolate and box them yourself for less money, depending on how busy and industrious you are. Cheapest price/but for 5 lbs at CandyStore.com.
5) The last gift idea is a box of good ole American Russell Stover Chocolate Covered Nuts selling at your local drugstore. As a child, I often got a box for Christmas. A winning combination of milk chocolate and nuts, and the quality of the chocolate is good (which unforturnately isn't always true of American chocolate).

All are gifts people can share with family and friends during the holidays. A hostess needs refreshments to welcome extra people into a home, so thoughtful gifts, indeed!


You may also enjoy:
Beauty Advent Calendars For Less
10 Affordable Christmas Gift Ideas
A Savvy Shopper's Guide For Holiday Gifts  
Chocolate Was Once A Beverage For the Rich

Tuesday, November 27, 2018

My Chocolate Pudding With Oreo Cookies

Photo: Fine Cooking
Chocolate pudding is delicious. Oreo cookies are good too. And, chocolate covered Oreos are divine, likely the nectar of the Gods. What if all three ingredients were out driving late one night and crashed into each other, and you could eat them? Well, a vision becomes an easy dessert:

Chocolate Pudding - homemade is the best!

Ingredients for pudding:

4 cups milk
4 tablespoons dark cocoa, or cacao powder (You can substitute dark chocolate bars, or Baker's chocolate.)
4 tablespoons all-purpose flour (You can substitute cornstarch if you wish)
pinch of salt
1/3 cup sugar (or to taste)
1 teaspoon vanilla extract

Extras - after you make the pudding: 

Oreo cookies
Chocolate chips, or dark chocolate shavings

Directions to make the pudding:

1) Add all ingredients to a saucepan. Everything goes into cold milk and whisk until all the ingredients are dissolved into the milk. My secret to a smooth pudding is make it smooth before you make it hot.

2) Once the ingredients are incorporated, turn on the stove top heat. 

3) Keep whisking until the mixture boils and thickens, which only takes 4 - 5 minutes once simmering begins. Whisk the entire time to keep it smooth!

Pudding is so simple to make, I never buy pudding mix in a box. If you have a box in your cupboard eat it. After using it up, never buy it again. Instead, make pudding from scratch. (For vanilla pudding, bump up the vanilla extract and leave out the cocoa.)

3) After it thickens, pour into pudding cups.

I eat half my pudding warm (because I'm as bad as a child. Pudding is a comfort food. Refrigerate the other half.

Directions continued (after pudding is made):

4) If you have the self control to wait, line a dessert dish with Oreo cookies and alternate with pudding and chocolate shavings.

5) Refrigerate to chill and serve.

Optional Step 6: If you don't mind going one more step for a fancy presentation: Separate 2 eggs (save the eggs for a custard or main dish). Beat the egg whites into a meringue (add a tablespoon of sugar to it). Top off your chocolate pudding; chocolate shavings; and Oreos with meringue, then brown it in the oven (or use a kitchen torch), before chilling in the refrigerator. Garnish the very top with more chocolate shavings or cookie bits, if you like. (Oh my goodness, the wait! The wait! Only for the strong and patient who have not already eaten half the pudding!)

Photo: thecookingchicks

Ok, I won't lie, I only make this layered dessert for dinner guests, but not for just me, myself and I. I make plenty of pudding, or what would my guests eat ... my portion? I think not!๐Ÿ˜‹

Easy-peasy, tasty chocolate pudding!


You may also enjoy:
Banana Pudding
German Rice Pudding
Overnight Chia Seed Chocolate Pudding
Creole Bread Pudding With Bourbon Sauce

Wednesday, October 22, 2014

A Classic Dark Chocolate Cake

Photo: taste.com.au
Let the baking begin. It was my first time making a traditional chocolate cake from scratch, but I didn't let that stop me and neither should you. Look how easy/breezy.

After checking a few sources, I used the recipe off the side of a Hersey's Unsweetened Cocoa canister. The chocolate company was established in 1894. I tweaked the ingredients a little bit for the benefit of real chocolate lovers:

Dark Chocolate Cake

Ingredients:
Cocoa, in all its glorious forms: beans, powder; a chocolate bar
½ cups sugar
2 cups all purpose flour
¾ cup dark unsweetened cocoa
2 teaspoons instant coffee granules
½ teaspoons baking soda
½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup olive oil
2 teaspoons vanilla extract
1 cup boiling water

optional: 2 melted squares of gourmet (or Baker's) dark chocolate bar (if you have it)

Directions:
1) Put the ingredients, one by one, into a mixing bowl while beating with an electric mixer until blended (about 2 minutes). You don't want to over mix this cake. Expect a thin batter.
2) Pour the batter into two 9-inch greased baking pans (or three-8-inch baking pans).
3. Bake for 30 to 35 minutes at 350 degree F in the oven.
4. Remove the pans from the oven and let cool for 10 minutes before removing the cake from the pans to cool completely.

Next select a frosting ...

Chocolate Ganache Frosting

Ingredients:
8 ounces of good semisweet chocolate chips, or pieces
½ cups heavy cream (or you can substitute ½ cup of condensed milk, which also works. Naturally, the fatty heavy cream tastes better.)
Choose one flavor: 1 teaspoon instant coffee granules, or 1 teaspoon real vanilla

Directions:
1. Heat the cream in a pan on a stove top until it just begins to simmer.
2. Remove from the heat. Add the chocolate (and coffee or vanilla). Allow the chocolate to melt.
3. Whisk thoroughly. (If I want to thicken the ganache because I've used too much condensed milk, I will return the pot to the stove to simmer it on a low flame while whisking continuously.)
4. Let the mixture sit at room temperature until it thickens and cools.
3. Frost the layers and sides of the cake.

Or you can make a Chocolate Butter Cream Frosting: Blend together: 1 stick of melted butter, 1/3 cup milk,  cup of dark cocoa powder; choose one flavor: 1 teaspoon vanilla, or 1 teaspoon of instant coffee; and add about 3 cups of confectionery sugar until you get a thick, spreadable frosting. Baker's tip: Double Frost your cake: Frost the cake, refrigerator it, then frost it again. That's how professional bakers make cakes look so scrumptious. Add the chocolate shavings, if you wish!

For an intense chocolate flavor, as well as, the health benefits of anti-oxidants, try using organic raw cocoa powder in lieu of a commercial processed cocoa powder.

Invite friends over ... and serve.

You may also enjoy:
A Fancy Vanilla Cake
A Dream Pumpkin Cake
Homemade Granola Is Better
Cinnamon Streusel Coffee Cake

Tuesday, September 16, 2014

Healthy Chocolate Chip Clippers

Traditional chocolate chip cookies are usually loaded with unhealthy fat, sugar and white flour. Once in a while I eat a decadent, sugary, fat laden cookie, but I try to adhere to a healthy diet most of the time. The majority of the time I train my appetite to like better, or lighter ingredients. You will crave whatever you are in the habit of eating.

The following recipe is a less sinful, but an equally satisfying chocolate chip confection. It comes from the good folks at HealthyBarn USA. These clippers have a hardy, crunchy, yet moist texture. They are whole-grain, fiber rich with less fat and sweetness than classic chocolate chip cookies. My batch has lots of chocolate chips in every bite! I served them with a pot of Prince of Wales (a mild black) tea and milk for a delicious afternoon snack.

Chocolate Chip Clippers 

Ingredients: 
1 cup old-fashioned rolled oats
½ cups whole wheat flour
2 tablespoons ground flax seeds¾ teaspoon baking soda
1/8 teaspoon sea salt
½ cup packed light brown sugar½ cup unsweetened applesauce¾ cup low salt canned chickpeas, mashed (or substitute peanut butter; or mashed beans)
1 egg
1 teaspoon vanilla extract

½ cup (4 ounces) semi-sweet chocolate chips

optional: 1/3 cup chopped walnuts; or pecans
A sprinkle of cinnamin, nutmeg and black pepper, if you like.
2 tablespoons olive oil (for a traditional cookie texture, if you don't mind the calories. If you add the oil, reduce the applesauce by 2 tablespoons.)

Directions:
1. In a mixing bowl, combine the dry ingredients, one at a time.
2. Follow with the wet ingredients, one at a time.
3. Mix thoroughly. Fold in the chocolate chips and nuts, using a fork.
4. With a round tablespoon, drop buttons of cookie dough onto 2 greased baking sheets. (I brush the pans with a little olive oil or butter to prevent sticking.)
5. Pop into a preheated 350 degree F oven and bake about 12-15 minutes until golden brown. Remove from the baking sheets. The clippers are especially good while they are still warm fresh out of the oven.

Another healthy habit to develop is to eat any sweet you like, as long as you make it yourself. You consume less sugar because they are not within easy reach. This recipe only requires a few simple ingredients and steps!

You may also enjoy:
A Fancy Vanilla Cake
Gift Baskets For The Holidays
Eat Healthy One Step At A Time
Save Money At The Supermarket - 9 Tips