Chocolate Bread Recipes - Chocolate Buns

There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.

Ingredients for this chocolate recipe:

* 1/4 Teaspoonful of salt
* 2 Envelopes of instant yeast
* 1/4 Teaspoonful of extract cinnamon
* 1/2 Cup of Cocoa
* 4 Cups of flour
* 1/3 Cup of sugar
* 2 Tablespoonfuls of butter
* 1 Egg
* 1 Cup of very hot milk
* 1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
* 1 Cup of currents

Method for this chocolate recipe:

1. Mix all the dry ingredients in a bowl
2. Melt the butter.
3. Beat the egg.
4. Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
5. Knead the dough for about 1 minute.
6. Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
7. Fold the sides to meet the center and then the bottom and top ends to center.
8. Fold as at first, using another one-half cup currants.
9. Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
10. Knock the dough down.
11. Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
12. Pre-heat the oven to 350oF
13. Bake fifteen to twenty minutes.
14. As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
15. Let them stand five minutes.
16. Now they are ready to serve.


If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.

If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.

By Marge Du Plessis

Marge has more recipes for you at Chocolate Bread Recipes, and if you are looking for cookies recipes Marge has them for you at Chocolate Cookie Recipes

Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis

Serendipity Frozen Hot Chocolate

Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.

Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.

Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.

One taste of this frozen concoction and Oprah wants to “dance on the chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.

Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.

INGREDIENTS

6 half-ounce pieces of a variety of your favorite chocolates

2 teaspoons of store-bought hot chocolate mix

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups of cups of ice

Whipped cream

Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

By Gary Gresham

To make this even more simple you can buy a Serendipity Frozen Hot Chocolate gift box on line. It comes in a whimsical box that includes two pouches (four servings) of the chocolate-cocoa blend mix, one signature goblet, a souvenir spoon and colorful straws. Just add milk, the chocolate mix, lots of ice and blend. It makes a perfect gift for any chocolate lover or splurge and buy one for yourself. You're worth it.

Copyright © 2005 Best-Coffee-Makers-Online.com. All Rights Reserved.

This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what you’re looking for at great values.

Article Source: http://EzineArticles.com/?expert=Gary_Gresham

Ways on Creating the Best Chocolate Recipes

Chocolate, although eaten by many simply as candy, is also widely used in the kitchen. There are many recipes for chocolate, including cookies, cakes and even turkey! Did you know that Mexico has a national dish which includes a chocolate sauce poured over roasted turkey? Because of this it is hard to say what the best recipe for chocolate is. However, it is possible to learn how to make the best recipe chocolate around.

Different recipes require different forms of chocolate. In order to make sure that the confection does not get damaged during the cooking process, certain steps have to be taken. Here are a few tips:

1) Melting – Always use a double boiler. If you don't have one, you can choose to set up an alternative. First, get a saucepan and pour some water in it. A couple of inches of water should do fine.

Next, take a heatproof bowl which fits over the saucepan snugly. Place over the stove. Place the chocolate in the bowl. Turn on the stove. When the water in the pan turns to steam and heats the bottom of the bowl, the chocolate will begin to melt. Stir this frequently and make sure that steam or water condensation does not get into the chocolate for this will ruin it.

Water or steam will cause your chocolate to form into a lumpy, thick mass –not exactly the vision of perfect melted chocolate. However, you can do something about this. Add one or two tablespoons of vegetable shortening in order to turn the mass smooth again.

2) Chocolate curls or shavings – Some people think that this is so easy. Actually, it's easy to get wrong. People who take a knife and try to shave some curls off hard chocolate will find that they end up with something more transparent than chocolate brown or tidbits instead of curls. What you need to do is heat the chocolate, and the peeler (not ordinary knife) a little bit first. This will get you nice thick curls to use in cakes or pastries.

3) Grating – Some people prefer to use a blender in order to make grating chocolate easier. If you do this, make sure that you cut the chocolate into small pieces so you do not damage the appliance. You should also make sure that the chocolate is hard and dry. If there's a bit of moisture in there, you will end up with one soggy mess. The same tip goes with using a grater.

4) Storage – Chocolate has a shelf life of about a year –dark chocolate, that is. With milk chocolate, you have about 6 months to use it. Make sure that you keep chocolate in a cool, dry place and sealed in a container to avoid moisture from getting in and causing "bloom" the whitish-grayish film composed of cocoa butter. This can be quite unattractive and would change the flavor of the chocolate.

Chocolate also responds adversely to any sudden temperature changes. It is okay to freeze chocolate if you are planning to bake with it. However, for making candies, this is highly inadvisable. When you do take the baking chocolate out of the freezer, remember to let it warm to room temperature before putting it in the oven.

5) Couverture – The best recipe chocolate for making coating for pastries is called couverture. This type of chocolate contains a high percent of cocoa butter. It is prized by many pastry chefs. Tasting this type of chocolate is actually compared to tasting fine wine as the subtle differences in flavor can easily be noticed when comparing one couverture with another.

6) Chips – The chocolate chip is well loved by kids and adults alike. However, you should know that although the chocolate chip or great for making cookies, you shouldn’t be tempted to use it for melting. Why is this? Well, chocolate chips actually contain less cocoa butter than you semisweet chocolate. This makes them quite thick and difficult to work with when melted.

7) Try the chocolate- Selecting the best recipe chocolate is often as easy as selecting one that you actually enjoy eating. Make sure that you try a piece before you buy chocolate to cook with. Take note of the aroma, the color and the breaking of the chocolate.

By Nathalie Fiset

For more information on chocolate, please visit:
http://www.chocolatedotcom.com/
http://www.chocolatedotcom.com/Order_Chocolates_Online.html
http://www.drnathaliefiset.com

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Chocolate Cookie Recipes (Fun to Make With the Kids) Part 2

CHOCOLATE DUNK COOKIES

1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
8 squares semi-sweet baking chocolate, divided
3/4 cup margarine, softened
2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar
3/4 cup SPLENDA granular
1/4 cup egg substitute
1 tsp vanilla extract
1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!
By Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Chocolate Cookie Recipes (Fun to Make With the Kids) Part 1

One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you. Kids love to bake and they enjoy eating and sharing with others the goodies they make. It is also a fun learning experience for them, one they don't even realize is a lesson. Organing ingredients, following the instructions in the recipe, working together to make something special, and don't forget clean-up. It is important for children to learn that after the fun, there is clean-up to be done.

If you work it right, they will even think that is part of the fun. Counting and measuring is also a good math lesson. So don't try to keep your children out of the kitchen. Invite them in and have fun together. Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches". They may not get them perfect but life is not about perfection in everything. You aren't trying to make a masterpiece, just a cookie! And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture. Note: When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.

HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!
By Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Chocolate Fudge Pudding - A Family Classic Chocolate Recipe

Chocolate has that magical property of being loved by almost everyone. Some say it's because of the way it melts at our body temperature, with a soft, smooth sensation combined with delicious sweet tastes. Some have more technical explanations, suggesting it's to do with the release of hormones like serotonin in our bodies. Whatever, our family, like most, confess to being chocoholics. And they are not making much progress towards addressing their addiction problem! One of the popular chocolate recipes in our home is a classic that has been in the family recipe collection for many years. It's a chocolate fudge pudding.

Apart from the great chocolate taste, it also has the merit, from a cooking perspective, of being a very easy chocolate dessert to make. It also looks great. It has a rich chocolate sauce that settles in the bottom of your cooking dish. You can turn it out upside-down for table presentation as a self-saucing pudding, or just spoon the sauce over each serving. It's best served hot with fresh or whipped cream, or with ice cream. A few berries or cherries, or some chocolate curls, add to the presentation. Our whole family enjoys it. Even the diet conscious and sporty members insist on joining in, "Just with a smaller serving please." But it is especially a winner the younger ones, and a top birthday party request. Decadent! This recipe serves 4, and takes about 1 hour. The ingredients are:

    * 75g or 3oz self-raising flour
    * 2 level tablespoons cocoa powder
    * pinch of salt
    * 2 eggs
    * half a teaspoon vanilla essence
    * 100g or 4oz butter or margarine
    * 100g or 4oz castor sugar
    * 1 tablespoon chopped walnuts
    * 1 or 2 tablespoons of milk

And for the chocolate sauce:

    * 100g or 4oz soft brown sugar
    * 2 level tablespoons cocoa powder
    * 3dl or half a pint of hot water

For the main dessert, sift or whisk the flour, cocoa powder and salt together in a bowl, and set them aside until needed. Cream the butter or margarine and sugar in another bowl, until the mix is light and fluffy. Lightly mix the eggs and vanilla essence together, then gradually beat them into the creamed butter and sugar mixture. Gradually fold in the flour mixture, then add in the walnuts, and just enough of the milk to get a smooth medium-to-soft consistency. Butter a 1 to 1 and a quarter liter, or 2 to 2 and a half pint, pie or baking dish, and spread the mixture evenly into it. Set it aside while you prepare the chocolate sauce.

To do this, combine the brown sugar and cocoa powder in a bowl. Add the hot water and stir the mix well into a liquid. Pour this sauce over the main mixture in its cooking dish. It will sit on top at the start, but when the pudding is cooked it will settle underneath. Cook your chocolate fudge pudding in the center of a moderately hot oven (190 degrees C, 395 degrees F or Gas No.5) for 40 minutes. Enjoy!

By Shelby Wright 

Like most people, Shelby Wright is an unreformed chocoholic. If you share this affliction you should try Shelby's recipe for a superb chocolate rum cake recipe Shelby also writes for Family Home Lifestyle

Article Source: http://EzineArticles.com/?expert=Shelby_Wright

Unusual Hot Chocolate Recipes (2)

Grand Marnier Hot Chocolate Recipe

Something different I think you'll like.

Ingredients You Need:

1 cup half n' half
2 cups milk
1/2 cup orange juice
6 oz bittersweet chocolate, finely chopped
1/3 cup Grand Marnier

How To Prepare:

Heat half and half, milk, and orange juice until just boiling. In a mixing bowl, add about 2/3 cup of hot milk to the chocolate and whip smooth. Add the rest of the milk and whisk again. Simmer for around 2 minutes to reheat through.
Add Grand Marnier and serve.

Moscow Hot Chocolate Recipe

This is hot chocolate recipe will definitely keep you warm on a cold day.

Ingredients You Need:

fluid ounce vanilla flavored vodka 3/4 fluid ounce amaretto liqueur 1 tablespoon instant hot chocolate mix 4 fluid ounces hot milk

How To Prepare:

Into a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.

These are some interesting hot chocolate recipes and different from the norm. Give your taste buds a change of taste.

You want other great hot chocolate recipes you can go to http://real-easy-chocolate-recipes.surecashnow.com/hot.html For other kinds of chocolate recipes go to the main website at http://real-easy-chocolate-recipes.surecashnow.com

Article Source: http://EzineArticles.com/?expert=Michael_Bridges

Unusual Hot Chocolate Recipes (1)

                                                            Nothing warms you up better on a cold frosty day then a good cup of hot chocolate. There are any number of great hot chocolate recipes around. Hot chocolate recipes that not only warm you up, but also taste sinfully good. Hot chocolate recipes that include cinnamon, whipped cream, mint, fruit and even alcohol.

Hot chocolate has a long history starting with an Aztec drink called xocoatl. The drink was introduced to the Europeans by Hernan Cortez. The Spaniards added a sweetener to the drink, they had difficulty pronouncing xocoatl and changed the name of the drinke to chocolat. The English later change the name to chocolate. It is unknown who started warming the drink and named it hot chocolate, but I for one am glad they did.

The hot chocolate recipes I want to show you are different from any you may of heard of. These are somewhat unusual like hot chocolate with chili pepper. Don't let the unusual nature of these hot chocolate recipes keep you from trying them.

Aztec Chili Hot Chocolate Recipe

A spicy hot chocolate with chili peppers.

Ingredients You Need:

1 2/3 cups milk
1/2 vanilla bean, split length wise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4"
1 1/2 oz chocolate (bittersweet)

How To Prepare:

Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices and serve.
Serves 2.

By Michael Bridges

These are some interesting hot chocolate recipes and different from the norm. Give your taste buds a change of taste.

You want other great hot chocolate recipes you can go to http://real-easy-chocolate-recipes.surecashnow.com/hot.html For other kinds of chocolate recipes go to the main website at http://real-easy-chocolate-recipes.surecashnow.com

Article Source: http://EzineArticles.com/?expert=Michael_Bridges
Image from: http://flickrcc.bluemountains.net/index.php?terms=hot+chocolate&edit=yes&page=1#

Easy Chocolate Dessert Recipe

http://www.cooksrecipes.com/Nestle5/chocolate_caramel_sauce.jpg

Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.

Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.

Below is an easy chocolate dessert recipe that you can enjoy doing. It's a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.

Chocolate Caramel Sauce
Ingredients:

½ gallon vanilla ice cream of any flavor
10 caramels
¾ cup of Nestle Carnation Evaporated Milk
1 ¾ cups of Nestle Toll House Milk Chocolate Morsels

Directions: Combine caramels, 1 ½ cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.

This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ¼ cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.

You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.

This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.

These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody's taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.

By Guido Nussbaum
More recipes can be found at the Easy Chocolate Dessert Recipes site.

Article Source: http://EzineArticles.com/?expert=Guido_Nussbaum

Image from: http://www.cooksrecipes.com/Nestle5/chocolate_caramel_sauce.jpg

Cakes For Chocolate Lovers (2) - Chocolate Strawberry Shortcakes

continued from last posting...

CHOCOLATE STRAWBERRY SHORTCAKES

1 1/2 cups all-purpose flour
2/3 cup sugar
1 tbsp baking powder
3 tbsps unsweetened cocoa powder
1/4 tsp salt
3/4 cup light cream or half and half
1 pint strawberries, sliced
Whipped cream

Preheat oven to 425 degrees.

In a medium-large mixing bowl, combine the flour, sugar, baking powder, cocoa, and salt. Stir to blend. Gradually add the cream, mixing with a wooden or large plastic spoon until the mixture clings together. Lightly grease a baking sheet. Knead dough on a lightly floured surface for about 1 minute. Pat dough into a 3/4-inch thick rectangle. Cut pastry dough into 6 rounds using a biscuit cutter. Arrange rounds on the prepared baking sheet. Place in oven and bake at 425 degrees for about 15 minutes. Cool on a wire rack. Split the shortcakes in half horizontally. Top half of the rounds with the strawberries, then the whipped cream. Replace the top half and top with a dollop of whipped cream topped with one or two strawberry halves. Serve immediately after assembling.

Enjoy!

By Linda Carol Wilson
Find more dessert recipes at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Cakes For Chocolate Lovers (1) - Chocolate Citrus Cake

Oooooh! Chocoholics everywhere! If you are looking for new and different ways to enjoy chocolate cakes, here are some recipes for you. Chocolate Citrus Cake uses orange zest in the batter for that citrus touch. Baked in three layers, it is filled and frosted with a combination of orange juice, dark chocolate mousse, and thawed frozen whipped topping. Delicious! The homemade Chocolate Strawberry Shortcakes are the perfect chocolate twist on a favorite dessert.

CHOCOLATE CITRUS CAKE

1 box (18 1/4 oz) chocolate cake mix
1 orange, zested and juiced
2 pkgs (2.8 oz each) dark chocolate mousse mix
1 carton (12 oz) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Prepare cake mix according to the package directions, adding 2 teaspoons of the orange zest. Divide batter into 3 8-inch round cake pans. Bake around 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan about 5 minutes then transfer to wire racks to cool completely. Place both packages of mousse mix in a medium mixing bowl. Add 1/4 cup orange juice. Beat mixture for 2 minutes. Fold in the whipped topping. Chill frosting until ready to layer the cake. Put one layer on a serving plate. Top with 1 cup of the frosting. Add second layer and repeat, add third layer. Using the remaining frosting, completely frost the top and sides of the cake. If desired, use thinly sliced orange slices arranged in the center of the cake for garnish.

By Linda Carol Wilson

NOTE: Did you know that oranges may help to lower blood cholesterol? They contain terpenes that reduce serum cholesterol levels and they are high in LDL-lowering fiber.
Find more dessert recipes at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Homemade Chocolate Recipes

Homemade chocolate recipes provide the chocolate lovers not only with a vast variety of choices for delicious, mouthwatering dessert but also with flexibility to substitute some of the ingredients so they will have an enjoyable eating experience while having a healthy dessert.

Chocolate... healthy?

It's not a secret that chocolate eating is associated with a feeling of guilt - guilt of blowing out weight loss diet or eating unhealthy food.

Well, I have good news. The main ingredient of pure (dark) chocolate, cocoa, actually contains lots of vitamins and minerals.

I don't think I need to convince anybody to eat chocolate but in case you think it is unhealthy addition to your diet here are some details:

- Among other vitamins and minerals cocoa contains B group vitamins, vitamin E and magnesium. Just do a quick search on the Internet to see the major benefits of these nutrients.

- A research in the United States showed that cocoa contains more anti-oxidants than green tea and red wine!

- Cocoa contains L-Tryptophan that improves the mood and hence can help combat cravings for unhealthy food.

- Cocoa butter is widely used as a cosmetics base in natural and "not-so-natural' cosmetics industries because of nourishment it provides for the skin.

In order to see the weight loss benefits of chocolate you need to eat a small piece of dark chocolate daily, no more than 200 g per week.

Unfortunately many ready-made chocolate products are very low on cocoa so they actually do not provide any of the benefits mentioned above. They also contain lots of sugar and need to be avoided if you care about your health and healthy weight.

You need to choose chocolate products that contain over 65% of cocoa in order to see the health benefits of cocoa.

Why to make your own chocolate desserts at home?

1) As I already mentioned, homemade chocolate recipes provide you with flexibility to choose your own ingredients and replace some of "not so healthy" ones with healthier alternatives.
Here is a list of ingredients for one recipe, for example:

Chocolate Ice-Cream

2 ½ quarts of cream
1 ½ pint of milk
1 quart thin cream,
2 cupfuls of sugar,
2 ounces of plain chocolate bar,
2 eggs,
2 heaping tablespoonfuls of flour

To make this dessert healthier use dark chocolate, for example, substitute some of the cream with milk, reduce sugar and add vanilla to improve taste. I never tried it with whole wheat flour but this might work too! Imagine the title "Whole-wheat ice-cream for weight loss and health"!

2) You can make your favorite dessert without any preservatives, colorings or other artificial elements added.

3) You can use your creativity and make exquisite desserts for the entire family that will bring your whole family together to enjoy food prepared with love and care.

4) Making chocolate desserts at home will also fill your house with homey, "cozy" aroma that will make the place you live a real Home.

By Leanne M.
Homemade Chocolate Recipes page provides lots of information on chocolate including recipes. If you are a real chocolate lover visit http://www.homemadechocolaterecipes.com for over 100 delicious, mouthwatering recipes.

Leanne enjoys researching and writing about different topics that can help others solve problems.

Article Source: http://EzineArticles.com/?expert=Leanne_M.

Tips For Successfully Melting Chocolate

Chocolate must be melted gently to prevent it from scorching or burning. The traditional method for melting chocolate is with a double boiler, which works well, but can be a bit risky since you are increasing the chance that the chocolate seizes as a result of coming in contact with water.

I opt for either melting the chocolate directly on top of the stove or in the microwave.

Here are some important tips for safely melting chocolate:

* Chop the chocolate into small uniform pieces so it melts faster and more evenly and is less likely to burn.
* Never try to melt large bars or blocks of chocolate that have not been chopped since they are much more likely to burn before they melt.
* Avoid any contact with water or moisture. When moisture causes chocolate to get thick, grainy and lumpy it is called seizing. Make sure your bowls, utensils, and pans are completely dry and that no moisture gets into the chocolate when melting.
* Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt to prevent it from scorching.
* Chocolate retains its shape when melted in the microwave, so the only way to know if it is truly melted is to stir it.

How to Melt Chocolate in the Microwave

I like melting chocolate in the microwave since it is so quick and easy. When done properly, chocolate can be melted in the microwave more quickly than directly on the stove top or in a double boiler, and with less effort and mess. The time required will depend on the amount and type of chocolate being melted.

I usually start by placing the small pieces of chopped chocolate in a microwave safe bowl and heating for 30 to 45 seconds on 100% power. Then stir the chocolate well. If needed, microwave for additional 10 to 20 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

Melting Chocolate on the Top of the Stove

Most cookbooks and cooking experts will tell you to never melt chocolate directly on the stove top. But that's the way my Mom always did it and how I do it when I don't have access to a microwave. Just be very very careful and don't walk away from the stove with chocolate on a burner.

Place the small pieces of chopped chocolate in a small, heavy-bottomed saucepan over the lowest heat possible. Stir the chocolate constantly and remove it from the heat just before it is completely melted. Continue to stir until the chocolate is melted and smooth. Just remember low and slow and you should have no problem.

What To Do If My Chocolate Seizes?

Stir 1 tablespoon of vegetable oil or shortening into every 6 ounces of chocolate and stir until smooth.

By Martha McKinnon

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes.

And her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Yum-Yum Brownie Pie Recipe Suitable For Diabetics and Dieters

Are you looking for a different pie recipe? Do you want to impress your family and friends with something new? Why not try this brownie pie recipe? It is yummy and will impress any chocoholics in your group. And the best part? It is suitable for the diabetics and dieters in the group. Get out the pie plate and give it a try today! You don't need to wait for a special occasion; treat yourself. You're worth it! HINT: This also makes a good birthday treat for those who prefer pie over cake.

BROWNIE PIE

1 stick of butter
1 cup Equal Sugar-Lite
1/4 cup unsweetened cocoa powder
2 eggs beaten or 1/2 cup egg substitute
1/2 tsp vanilla
1/4 cup flour
1 cup chopped pecans or walnuts

Prepare your favorite sugar-free pie crust shell but do not bake.

Melt butter in saucepan and blend in cocoa powder. Blend in other ingredients, except nuts. Mix well. Add nuts and mix in. Pour into pie crust shell. Bake at 350 degrees for 40 minutes.

For a special dessert, add a scoop of sugar-free vanilla ice-cream to each pie slice and drizzle sugar-free chocolate syrup (I love the Russell Stover brand) over top of ice cream. Sprinkle with chopped nuts, if desired.

Note: For a chocolate lovers' birthday treat, dress each slice as mentioned above and insert a birthday candle into the ice-cream of the honorees' slice. Or you could put the candles on the pie before serving, then cut into slices, add the ice cream and syrup after the candles have been blown out. That would probably work better with a child and the other method better for an adult.

For more of Linda's recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com

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Chocolate Caramel Popcorn - Can You Say, Yummy?

How about a sweet treat for the kids? Caramel chocolate popcorn is a great treat for slumber parties, camp outs or just family movie night fun. So give this a try. Your kids will love it and you will too.

Ingredients needed
1 cup of popcorn for popping
1 pound of bitter sweet chocolate melted, may use a bag of chocolate morsels melted

For the caramel:
1 cup plus 2 tablespoons of sugar
½ cup plus 2 tablespoons of corn syrup
Scant ¼ cup of water

Pop the popcorn. You may use a hot air popper if you like or any way you prefer.

To make the caramel:

Place the corn syrup, sugar, and water in a heavy bottom 2 quart sauce pan over medium high heat and cook until light golden brown. Use a nice large pan so you have room to add the popcorn.
Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. If you don't have parchment paper, just lightly oil your baking sheet. When cool, use your hands to break up any clumps.
Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with your wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate coated popcorn onto a fresh parchment paper lined baking sheet until its cool.

This recipe makes 4 cups of popcorn.

Tips:
When cool, place in decorative bags to give as gifts.
Use milk chocolate and or white chocolate to coat the popcorn.
Be careful when working with caramel, it gets very hot and can burn.
Keep a bowl of ice and water beside you in case you get caramel on your skin.

By Dee Ann Stickrath

Dee Ann Stickrath is an accomplished cook, mother and homemaker. Her personal take on dishes given to her from her rich heritage filled with Irish, German and English families has made her a favorite landing spot for her family and friends and she is happy to share this and other recipes with you at http://deesrecipies.blogspot.com/

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Chocolate History

Chocolate is made from the seed of the cacao tree, a tree native to lowland areas of South America. Cacao was used as far back in history as 1100 BC. Although the Maya used the cacao bean earlier, most of the credit is given to the Aztecs.

Cacao played an important role in the Aztec society, serving both as a drink and as currency. The drink "xocolatl" or "bitter water" was consumed by the Aztec elite society. According to legend the Aztec ruler Montezuma consumed up to fifty cups of chocolate a day. Perhaps the myth of chocolate was born when Europeans first observed Montezuma drinking xocolatl prior to visiting his concubine.

Although Columbus actually was the first to bring cacao back to Spain, it wasn't until Cortez returned to Spain with cacao beans that Europeans first started consuming it. Unlike the people of South America, Europeans found the drink bitter and sweetened it with sugar. Within 100 years the secrets of cacao had spread throughout Europe and chocolate was a favorite in the royal courts of Europe.

In 1828 the Dutch chemist Van Houten invented a press to extract the cocoa butter from the roasted ground beans leading to the invention of the chocolate bar. When Daniel Peters developed a technique to incorporate condensed milk into the candy, and Milton Hershey used fresh whole milk, milk chocolate was born.

History is sprinkled with anecdotes relating to chocolate and it's various uses. In addition to Montezuma's use of cacao as an aphrodisiac, the great lover Cassanova allegedly used chocolate for the same reason. Reportedly he actually preferred chocolate to champagne. Chocolate was actually marketed as a medicine here in the United States and in Europe.

Today we continue the aphrodisiac tradition with Valentines Day gifts and the tradition of bringing flowers and chocolate for dates.

By Verland Pierson

To read this or other articles related to chocolate go to http://www.internetvaluereviewer.com/chocolate.html Author of this article is Verland Pierson, webmaster and contributing writer for http://www.internetvaluereviewer.com/

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From Bitter to Sweet - The 7 Most Common Varieties of Chocolate

As all chocolate aficionados know, you capture the greatest nutritional benefits when eating raw, organic chocolate as opposed to processed varieties. Once cacao beans are roasted, they lose the majority of their nutritional value. So, enjoy these chocolates as you would any highly-caloric sweet treat, and get your vitamins and minerals elsewhere.

Chocolate varieties

1. Bitter (unsweetened) chocolate has a small amount of cocoa butter and no sugar added. It's best suited for baking. Despite not having sweetener, many people find the naturally bitter taste of unsweetened chocolate quite satisfying.

2. Bittersweet (semi-sweet) chocolate contains sugar, more cocoa butter than bitter chocolate, and about 50% chocolate liquor, which is made from cacao beans.

3. Cocoa powder - This is actually the pulverized remains of cocoa butter and is commonly used in baking.

4. Couverture - A rich chocolate containing a high level of cocoa butter, making it particularly creamy. It's typically used in cake decorating and candy making.

5. Dutch process cocoa powder - A cocoa powder processed with alkali, it has a delicate flavor and is used in cakes and pastries. This alkalization process makes it neutral, so recipes using Dutch Process cocoa powder call for an acidic ingredient such as baking powder.

6. Milk chocolate - This popular type of chocolate contains condensed or powdered milk. Only a small amount of cocoa is required to make it milk chocolate. It is the most-consumed variety of chocolate due to its presence in candy bars and some desserts.

7. White chocolate - Containing the highest amount of sugar of all chocolate varieties, white chocolate is also made from milk fats and solids. It is not considered to be actual chocolate and with little to no cocoa solids, doesn't offer vitamins or minerals.

If you're looking for nutrients, eat chocolate that is processed as little as possible. Also ensure that the cacao beans are organic. Non-organic cacao may include pesticides and other fillers. Raw, organic cacao beans are incredibly rich in sulfur, magnesium and other minerals that are integral to the body's functioning.


By Sarita Haines Platinum Quality Author

Hungry for more? Visit Chocolate Is Healthy for the latest information on chocolate and your health.

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How to Make Brownies to Die For - Tuxedo Brownies That Are Out of This World Good

Who doesn't love a good brownie? (God bless them whoever they are!) One of my very favorite brownies is this recipe for Tuxedo Brownies. Chocolate and raspberry is one of the great combinations of flavors, in my opinion. The brownies start out with a boxed brownie mix but by the time you have them completed, no one would ever guess you started with a boxed mix. By the time you get the chocolate, white chocolate,cream cheese,raspberry jam, fresh raspberries and the other ingredients put together you will have an out of this world delicious brownie.

TUXEDO BROWNIES

1 pkg (21-oz) brownie mix
1/2 cup seedless raspberry jam
2 cups fresh raspberries
3 squares (1-oz each) white chocolate, melted and cooled slightly
2 pkgs (8-oz each) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1 container (8-oz) frozen whipped topping, thawed
Chocolate curls, optional

Preheat oven to 350 degrees. Lightly spray the bottom of a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Prepare and bake brownie mix according to the package directions. Cool completely. Spread jam onto the brownie. Reserve 1/2 cup of the raspberries for garnish. Arrange the remaining 1 1/2 cups raspberries evenly over the jam. Microwave chocolate on high for 1 minute; stir. Microwave another 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl; mix well. Gradually whisk in the melted chocolate and the milk. Fold in the whipped topping; spread carefully over the raspberries. Refrigerate for an hour or until firm. Cut into 15 squares. Garnish with the reserved raspberries and chocolate curls, if desired. Store covered in the refrigerator (if you have any leftovers!)

Enjoy!

By Linda Carol Wilson Platinum Quality Author

For more delicious sweets visit http://ladybugssweettreats.blogspot.com.
For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com.

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A Healthy Chocolate Fudge Recipe That Takes 5 Minutes to Make - You Heard Me Right, it is Healthy!

As a Certified Nutrition Specialist, I try my best to make tasty foods that you probably would not think were actually good for you. I have a real sweet tooth, but I also try to make them healthier than typical desserts, which are basically just junk food. The problem with a lot of desserts that are deemed to be "healthy" is that they simply improve the flavor by taking away fat and adding sugar (or using artificial sweeteners). Nothing healthy about that!

Today, I am going to share with you a chocolate- peanut- butter fudge recipe that is very easy to make. It fact, it will take only 5 minutes to bake! And, it adds no sugar or artificial sweeteners. Instead, it relies on fat sources which are healthy. (And if you don't like peanut butter, you can simply leave it out and just use chocolate)

* Extra dark chocolate bar (3-4 oz bar is good. Try for one with at least 70% cocoa content, which minimizes sugar)
* 4 or 5 Tbsp of any organic nut butter
* 2/3 to 3/4 cup of organic coconut milk
* 2 tbsp rice bran (good fiber source)
* 2 tbsp oat bran (again, more fiber)
* 1/2 cup raw pecans, almonds, or walnuts (these fats are healthy, have antioxidants, and lots of vitamins and minerals)
* 1/2 cup dried cranberries or raisins (not required)
* 1 tsp vanilla extract
* a little stevia to lightly sweeten (stevia is a natural sweetener that has no calories)

Put the coconut milk, nut butter, and chocolate bar in a saucepan and turn the heat to the lowest level possible. Stir all the contents together, then add everything else in. Then, spread your mixture onto some waxed paper that's in a baking dish and put it in the refrigerator. You now have fudge that is much more nutritional than any other type you will find!

Enjoy, and make sure to tell your friends that your trainer Brendan Harris gave you the recipe!

And, click here to check out 5 ways to get a flat stomach with no worthless diet pills or any other weight loss scams.

By Brendan Harris

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