chocolate recipes
Sugar-Free Chocolate Nut Cookies
August 21, 2010
If you are diabetic or have to watch your sugar intake, check out this recipe. I recommend using a dark, rich, “gourmet” type cocoa powder for maximum chocolate impact!
| Sugar-Free Chocolate Nut Cookies • 5 Tablespoons butter • ½ cup unsweetened cocoa powder • ¼ cup cream • 1½ teaspoon vanilla • ½ teaspoon salt • 1 cup sucralose (Splenda) or preferred sugar substitute to replace 1 cup granulated sugar • 4 eggs • ½ cup flour • ½ cup dried shredded coconut • 36 almond or macadamia Read more |
Chocolate Dessert for Grown-Ups
August 18, 2010
Hot days call for cool treats. Who am I kidding? I would eat this on any day regardless of temperature!
| Chocolate Chambord Sorbet 4 cups water 1 cup sugar 1/2 cup cocoa powder 8 ounces dark chocolate, finely chopped 3/4 cup Chambord (raspberry-flavored liqueur) Read more |
Peanut Butter and Chocolate
August 14, 2010
You can probably guess what PB&J means. Peanut Butter and Jelly. PB&J is a classic American combination mostly reminiscent of childhood. Now that you are grown up, I suggest you switch to a more sophisticated flavor combination – Peanut Butter and Chocolate. Can we call it PB&C?
The most accepted theory of who put peanut butter and chocolate together is the story of H.B. Reese. Mr. Reese started out as a dairy employee for Hershey Chocolate Company in the 1920’s. He soon ventured out to start his own company and began to manufacture a single product called peanut butter cups, known today as REESE'S Peanut Butter Cups.
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Chocolate Zucchini Cake
August 11, 2010
I wonder who thought the pairing of chocolate and zucchini in a cake would make a good idea?
It is a rather unusual combination. (My husband claims that foods commonly served as vegetables should not be added to cake!)
I did a little looking around to find out some history behind the invention of chocolate zucchini cake and noticed there are a lot of theories but no one really knows for sure. I like the most logical one; someone had to find a way to use up the most prolific invader of the garden!
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Grilling with Cocoa Nibs
August 7, 2010
From Martha Stewert to Scharffen Berger to the Food Network, it appears that cooking with cocoa nibs is “in”!
And why not? Besides the great flavor and a nice crunch, nibs have nutritional benefits as well. Cacao contains antioxidants that are known to reduce blood clotting, improve circulation, and help regulate blood pressure. Antioxidants also protect us from environmental pollutants and help repair damage caused by free radicals.
Cocoa or Cacao Nibs are roasted cocoa beans that have been separated from their shells/husks. You can buy them in health food stores, or online.
Scharffen Berger is a chocolate company that sells nibs online. They also have a great collection of recipes, and some of them are listed under the Savory category. One unique recipe is the nib rub for steak on the grill.
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Cranberries and White “Chocolate” Chips
August 4, 2010
Maybe it’s because I live in a cranberry growing state that I enjoy them so much...
Cranberries are a frequent addition to my diet. I sprinkle dried cranberries on my granola cereal in the morning. I put them in muffins, pancakes, and sweet breads. I eat cranberries jellied and sauced, in relish and salsa. After the holidays, cranberries come down in price so I stock up and freeze them to keep them on hand.
Cranberries pair really well with the white chips in this recipe because the sweetness from the chips balances the tartness from the cranberries.
This recipe is one of my favorites. Keep one frozen and take it out when company arrives.
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Hot Fudge Sauce
July 31, 2010
Summer time is ice cream time – with hot fudge sauce of course!
Wow – it seems there are about as many different recipes for hot fudge sauce as there are types of ice cream to put them on.
From what I can tell (after reviewing many recipes) hot fudge sauce is different from ordinary chocolate sauce in that it’s really a chocolate fudge that never sets. Cream or milk, sugar, and butter are boiled until thickened so that it gets nice and gooey.
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Chocolate Cream Pie
July 28, 2010
In the summer, it’s too hot to heat up the kitchen by turning on the oven and baking. I like to make non-baked desserts that are cool, refreshing and of course, chocolate.
Here is one recipe that is perfect and uses ingredients that I already have on hand...
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Chocolate and Balsamic Vinegar Pair Well
July 24, 2010
This unique vinegar makes an outstanding marinade for chicken or pork or pour it over fresh berries. On the Oro di Oliva label, it is suggested I drizzle it on ice cream – strange, but I’ll try it!
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Chocolate with Chicken
July 21, 2010
As an ingredient in food, chocolate has become very popular because it is viewed as a healthy additive to recipes.
In addition to being rich in antioxidants, chocolate and cocoa powder add great flavor to both savory and sweet dishes. It also adds a deep dark color to some foods and since we eat with our eyes, it makes food look delicious.
I know it can be difficult to envision chocolate as part of a savory meal and not only in a sweet dessert, but it really adds a new twist to ordinary meals.
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