GREAT HOLIDAY GIFTS- of chocolate of course
Do you remember fundraising with World's Finest??
They have some great stuff. AND....They will make it special for you this holiday season.
Check them out.
(Click on the pictures)
Do you remember fundraising with World's Finest??
They have some great stuff. AND....They will make it special for you this holiday season.
Check them out.
(Click on the pictures)
Dark Chocolate Christmas Cookies
Dark Chocolate Christmas Cookies
- 6 oz dark chocoate
- 2 large egg whites, at room temperature
- 1/8 tsp. cream of tartar
- 1/4 cup granulated white sugar
- 1/2 tsp. vanilla extract
- 3/4 cup finely ground almonds
1. Melt dark chocolate in microwave at 30-second intervals on 70% power until smooth. Set aside to cool slightly.
2. Preheat oven to 350 degrees. Spray two large cookie sheets with nonstick spray. Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Continue beating, adding in sugar and vanilla slowly, until mixture forms stiff peaks.
3. Gently fold in chocolate and almonds until fully incorporated. Drop teaspoons of batter onto the prepared cookie sheets, leaving one inch between cookies.
4. Bake 10-12 minutes
Makes 36 cookies.
A Chocolate Christmas
CHOCOLATE CHRISTMAS
Twas the night before Christmas and all round my hips
Were Fannie May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care,
In hopes that my thighs would forget they were there.
While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter,
I sprang from my bed to see what was the matter.
Away to the kitchen I flew like a flash,
Tore open the icebox then threw up the sash.
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.
When what to my wandering eyes should appear:
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I'd wind up sick.
The sweet-coated Santa, those sugared reindeer,
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.
From the top of the scales to the top of the hall
Now dash away pounds; now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess.
My droll little mouth and my round little belly
They shook when I laughed like a bowl full of jelly.
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.
And laying a finger beside my heartburn
Gave a quick nod toward the bedroom I turned.
I eased into bed, to the heavens I cry
If temptation's removed I'll get thin by and by.
And I mumbled again as I turned for the night
"In the morning I'll starve...
'til I take that first bite!"
The Chocolate Diet
The Chocolate Diet
How I Stay Thin by Eating ChocolateBy Lila E. Stevens
This Author says to lose weight you should enjoy a luscious piece of bittersweet chocolate. She states that after you've had a piece or two, you will be satisfied .
The secret behind her is to always have dark chocolate handy. She recommends having a stash handy at all times.
10 steps to easy and delicious Fudge
Ingredients
- 1 12-ounce package semisweet chocolate pieces (2 cups)
- 2/3 cup sweetened condensed milk
(one-half of a 14-ounce can) - 1 tablespoon water
- 3/4 cup chopped walnuts,
toasted if desired - 1 teaspoon vanilla
- Cookie sheet and wax paper
- a medium microwave-safe bowl,
Directions
1. Assemble your ingredients
2. Line your cookie sheet with waxed paper and set it aside.
3. In your bowl, combine chocolate pieces,
sweetened condensed milk, and water.
4. Microwave, uncovered, on 100% power (high) for 1 minute;
5. stir.
6. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds.
7. Stir in nuts and vanilla.
8. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.
9. Chill fudge about 30 minutes or until firm.
10. Cut fudge into 1-1/2-inch squares. Makes 24 piece
10. Cut fudge into 1-1/2-inch squares. Makes 24 piece
Are you addicted?
Scientists have noted that the pleasantness of eating chocolate are associated with increased blood flow in areas of the brain, particularly in the orbital frontal cortex and midbrain, that are also activated by addictive drugs such as cocaine.
Many food scientists have reported chocolate to be the single most craved food. Some researchers have even argued that chocolate is addictive. Although others say that it is not so. Substances present in chocolate which have been highlighted as potentially pharmacologically significant include serotonin, tryptophan, phenylethylamine, tyramine and cannabinoids.
So are you addicted to chocolate?
Do you need to eat chocolate at a certain time of the day, every day?
If you forget to, do you get tired or irritable?
What happens to you if you do not eat your chocolate?
Do you get a headache?
Many food scientists have reported chocolate to be the single most craved food. Some researchers have even argued that chocolate is addictive. Although others say that it is not so. Substances present in chocolate which have been highlighted as potentially pharmacologically significant include serotonin, tryptophan, phenylethylamine, tyramine and cannabinoids.
So are you addicted to chocolate?
Do you need to eat chocolate at a certain time of the day, every day?
If you forget to, do you get tired or irritable?
What happens to you if you do not eat your chocolate?
Do you get a headache?
Chocolate Monopoly
In 1978, Neiman Marcus demonstrated its good taste by offering a $600 full-size chocolate MONOPOLY game in its Christmas catalog. Requests came pouring in from chocolate and game lovers alike.
And in 1991, the Franklin Mint issued a collectible MONOPOLY game selling for $550 that included gold and silver pieces.
The Chocolate of the Week!
From the Wisconsin Cheeseman
These adorable green little critters are filled with fudge!
Personally, I'd bite the head off first and enjoy the fudge inside.
You are free to eat them as you please to.
You can order these by clicking on the picture above or by clicking on this link.
Wisconsin Cheeseman
These cute little frogs would make a perfect holiday gift for you or someone else.
FUDGE
Fudge is a type of candy, usually extremely rich and flavored with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240°F or 115°C, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
Easy recipies
INGREDIENTS:
Easy recipies
- 2 3/4 cups sugar
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, plus more for greasing pan
- 1 cup half-and-half 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
INGREDIENTS:
- 2 Tbsp butter
- 2/3 cup evaporated milk
- 1/2 tsp salt
- 2 cups miniature marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 tsp vanilla
- 1/2 cup chopped pecans or walnuts
PREPARATION:
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.
Kinds of Chocolate
Unsweetened chocolate is pure chocolate liquor.
Dark chocolate
Milk chocolate
Semisweet chocolate
Bittersweet chocolate
is actually a confection based on cocoa butter without the cocoa solids.
Cocoa powder
There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé) and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter.
Some candy bars sold in America no longer have true chocolate as a major component. This can translate to poor taste, texture and possibly health concerns, particularly when partially hydrogenated oils are used to replace cacao butter.
- bitter
baking chocolate. - pure
- deep chocolate flavour.
- Sugar can be added to make it useful for baking
Dark chocolate
- is chocolate without milk as an additive
- "sweet chocolate"
- Contains a 15% concentration of chocolate liquor in the US. European rules specify a minimum of 35% cocoa solids.
Milk chocolate
- is chocolate with milk powder or condensed milk added.
- 10% concentration of chocolate liquor in the US and 25% in Europe (cocoa solids).
Semisweet chocolate
- is often used for cooking purposes
- is a dark chocolate with a low (typically half) sugar content.
Bittersweet chocolate
- is chocolate liquor (or unsweetened chocolate)
- sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added.
- It has less sugar and more liquor than semisweet chocolate
is actually a confection based on cocoa butter without the cocoa solids.
Cocoa powder
There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé) and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter.
Some candy bars sold in America no longer have true chocolate as a major component. This can translate to poor taste, texture and possibly health concerns, particularly when partially hydrogenated oils are used to replace cacao butter.
Follow my posts
Subscribe to:
Posts (Atom)
