History of Hot Chocolate

History of Hot Chocolate The predecessor to the hot chocolate we enjoy today was the Aztec drink xocoatl. Mayan Indians first harvested Cacoa beans from Cacoa pods and frequently traded them to the neighboring Aztecs. Cacoa beans may also have been given as tribute to the more warlike Aztecs. The Aztecs ground the beans into a bitter, tasteless paste, which they mixed with water and spices to form the drink xocoatl. Aztecs later cultivated the cacao tree themselves and appointed their god Quetzalcoatl as the guardian of the cacao tree. Aztec Emperor Montezuma is quoted as having said of xocoatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this drink permits a man to walk a whole day without food." It is recorded that Montezuma drank fifty goblets of xocoatl each day.

Hernan Cortez is credited with introducing the drink to Europeans. Cortez established a cocoa plantation in Mexico in 1519 after finding the Indians using the beans as a form of currency. A year later Cortez introduced the xocoatl drink to the court of Spanish King Charles V. Instead of the spices used by the Aztecs, the Spaniards began the tradition of adding a sweetener, probably cane sugar syrup obtained also from the New World. The Spanish had mystery pronouncing the Indian word "xocoatl" and changed the name of their new beverage to "chocolat." Although chocolat fast became favorite over Spain, the Spanish managed to keep it secret from the rest of Europe for a hundred years. During those hundred years many experiments in partially fermenting and then roasting the cocoa beans added expanding richness to the flavor of the drink. In 1615 Spanish Princess Anna of Austria introduced chocolat to her new husband King Louis Xiii. The drink became fashionable within Louis' court and news fast spread to Italy and later to Austria. A Frenchman opened the first café specializing in chocolat in London in 1657. The English changed the name of the drink to "chocolate." The exciting new drink fast gained in popularity over Europe. Who it is that first warmed their chocolate drink to make "hot chocolate" is unknown. By 1657 chocolatier David Chaillou had opened the first chocolate house in Paris and served hot chocolate. The warm, foamy drink we know today owes its true origin to Dutchman Hendrick Van Houten. In April, 1828 Van Houten patented a process whereby a press is used to squeeze ground cocoa beans to passage the natural fat also known as cocoa butter. Cocoa butter makes up about half of the weight of a cocoa bean. The pressed cake that remains after extracting the cocoa butter is cooled, pulverized and sifted into cocoa powder. Van Houten also discovered that by adding alkali-potash to the beans before they are roasted the acidic taste of the cocoa is neutralized. The process became known as "Dutching" and has been used ever since. Even today you will sometimes hear hot chocolate referred to as "dutch chocolate." History of Hot Chocolate

Banana Chocolate Chip Coffee Cake at Starbucks; Indeed!

Banana Chocolate Chip Coffee Cake at Starbucks; Indeed! As the climate heats up confident crops will grow good and if global warming is a real then humans may be eating a lot of bananas. In fact some say this is already starting as many areas are reporting very strong banana crops in the last three years. Bananas grow well in tropical environments and climate convert can cause areas to be more tropical.

If you go to Starbucks coffee you'll see they now have the banana chocolate Chip coffee cake and it is very good. Starbucks is very smart because the main ingredient in banana chocolate chip coffee cake is bananas and bananas are on sale worldwide. You see, the founder of Starbucks coffee, Howard Schultz and now global strategist is formally a commodities broker and he knows how to watch the prices on varied commodities. So since humans will be eating more bananas like their evolutionary cousins the chimpanzees and gorillas wouldn't you like to know what is in the banana chocolate chip coffee cake? Well there are bananas, cake, chocolate chips for starters and the total fat is only 80 grams and it has 350 carbs in it. Also it has 30 grams of dietary fiber and five grams protein. I would also like to say after personally sampling the banana chocolate chip coffee cake that it is very good and I want some more please! Food for writing; indubitably a yummy proposition. Think this in 2006. Banana Chocolate Chip Coffee Cake at Starbucks; Indeed!

Dream In Chocolate: How Much People Love Natural Chocolate

Dream In Chocolate: How Much People Love Natural Chocolate Take away a woman's chocolate and some say you take away her soul. People throughout the ages have loved healthy bites of divine chocolate.

Queen Isabella first learned about chocolate when Columbus returned from America. He bestowed the magical brown beans known today as cocoa beans. Often called the food of the Gods, natural chocolate was used by the Aztec Indians who made their own hot chocolate as a sort of royal drink. Emperor Montezuma served bitter chocolate in golden goblets, but Spaniards later decided to sweeten it with cane sugar. Sugar-free options for chocolate Today we have the option of sugarless candy and chocolates that do not contain cane sugar. We understand better that sugar is not ideal for our health. One of the first hints that a woman might be getting her period soon is the fact she begins to crave chocolate. Women love natural chocolate because it eases her moodiness and helps her feel more in balance. Experts say that is because chocolate contains magnesium, which is important for our health. But instead of indulging in sugar, which can make PMS symptoms worse, it's wise to try sugarless candies and chocolates that are natural and healthy. What does chocolate taste like? Why is it people crave chocolate whether they have a deficiency in magnesium or not? Chocolate teases the senses with its aroma and luscious taste and texture. Experts say chocolate actually contains more than 300 distinct chemicals. Caffeine is surprisingly found in small quantities in chocolate so, if you want a caffeine high, it's better to select coffee. Experts say the combination of caffeine and Theobromine, another weak stimulant, does provide a lift for chocolate lovers. Finally, chocolate contains Phenylethylamine, which is related to amphetamines. They are stronger stimulants. When you dive into a box of chocolate or visit the chocolate store, your body and brain is probably going crazy with desire. Just be smart and select the sugarless candy and natural chocolates for better health. Dream In Chocolate: How Much People Love Natural Chocolate

Dinner Party With A Chocolate Fondue Dessert

Dinner Party With A Chocolate Fondue Dessert A fondue party can be a lot of fun with 6 of your closest friends, with lots of laughing and joking as you go fishing for food you dropped into the fondue pot. Because a fondue is not something we do on a daily basis, some of your friends might be unfamiliar with this type of meal. They will, however, soon get the gist of how it works and enjoy a fun filled evening with the other guests.

What many people do not think of is having a fondue for a single course. You do not have to have an all-evening fondue. You can end off a regular meal with a fondue for dessert. A chocolate dessert fondue is an all time favorite. Besides being easy to prepare, who does not like chocolate? End your dessert fondue with Irish coffees. For those who do not want alcoholic drinks after dessert, a cafe latte or cappuccino is an excellent alternative to round off the evening. Most of the preparations can be done before your guests arrive. You can slice, chop, grate and mix the ingredients and fruit a few hours before the party. The sauces, on the other hand, should be heated only once your guests have arrived to avoid over thickening of the sauce. You will need at least one fondue pot. Most pots can accommodate six dippers. However, a dedicated fondue pot is not a necessity. A fondue pot is really just a warming dish on a stand with a candle beneath to keep the contents warm. While it is convenient to have your own fondue set you could probably get by with what you already have in your kitchen. Although a fondue set usually includes long forks for dipping the fruit into the chocolate, you can substitute them with regular forks. Here is a chocolate sauce recipe for a dessert fondue: 6-8 chocolate candy bars or 10 ounces of bittersweet chocolate Half a cup of heavy cream 2 tablespoons of unsalted butter Alternatively, you can also add almonds and miniature marshmallows or 2 tablespoons of brandy. Make sure that you have lots of tasty bits of food to dip into the chocolate sauce. Favorites are fruits, bananas, strawberries, and other berries. Shortbread cookies are another great option to dip into the chocolate sauce. There are many possibilities of chocolate dipping foods; such as dried fruit, pound cake cut into chunks, marshmallows or even potato chips. Keep the cut fruit in the refrigerator, covered, until you are ready to serve the fondue. Put the cream and butter in a small sauce pan on the stove and bring it to a simmer on a medium heat. While you wait for it to simmer you can chop the chocolate into pieces, then mix the chocolate bits into the warm cream and butter mixture and stir until the chocolate is melted and smooth. Once you are ready to serve the fondue, pour the prepared chocolate mixture into the fondue pot keeping it warm with the candle flame. If you leave the chocolate sauce over the candle for a lengthy period, stir it occasionally to avoid scorching. Dinner Party With A Chocolate Fondue Dessert

Secrets to development the exquisite Chocolate Chip Cookie

Secrets to development the exquisite Chocolate Chip Cookie When you hear the words "chocolate chip cookies," what is the first thing that comes into your head? Moist, chewy, and delicious? Fresh out of the oven with a glass of cold milk? everyone loves chocolate chip cookies. The population who perfected the best known chocolate chip cookie formula in the country, Nestle, have generously printed their formula on the back of chocolate chips bags for decades. If you want to find out how to bake world-class Toll House Cookies, read on.

The Toll House formula from Nestle is the best formula to follow, you can find it online at several separate websites. After you've had a opening to explore the ingredient list and methods, explore some tested tricks that will allow you to get the best results. Tricks and Tips · Use non-stick cookie sheets. These are Teflon-coated and will ensure that your cookies don't stick. You can also use a SilPat silicone mat (found at kitchen stores) that will allow to slide off any cookie sheet. · All ovens are different. Don't rely on 9-11 minutes before you check on your cookies. When cookies have spread out in the oven and start to puff up, it's time to take them out. If you wait until you see a hard, crusted surface, you've baked them too long. Take your cookies out a few minutes sooner than you think you should. This will allow for the fact that chocolate chip cookies preserve as they cool. · Don't use melted butter in place of softened butter that the formula calls for. Melted butter will preclude your cookies from solidifying properly. Then you'll be tempted to cook them longer and they'll come to be rock hard. You in effect should leave your butter out on the counter for at least an hour so it will soften on its own. · Use the best vanilla you can find. Most vanilla extracts are largely alcohol with a limited flavoring. Spend a limited more to get an passage that contains a high ration of vanilla bean and flavor as opposed to alcohol. The connoisseur shop all carry excellent vanilla that will make a real unlikeness in the taste of your connoisseur cookies. · Use fresh nuts and chips. Using stale nuts that expired last year will make for stale cookies. And that stale taste will permeate the entire batter. There's no excuse for using anything but the freshest ingredients. · Don't substitute wheat flour for white that's called for. Wheat just doesn't make for the same type of chocolate chip cookie that this formula aims for. There's nothing wrong with making whole wheat cookies. Just look for a formula that allows you to accommodate for wheat flour. Secrets to development the exquisite Chocolate Chip Cookie

Sweet Chocolate Gravy formula

Sweet Chocolate Gravy formula For many people, the concept of gravy brings to mind salty sauces that cover assorted meats and other dishes. Nevertheless, desserts will sometimes have a need for this delicious substance and that is why there is the chocolate gravy recipe. Many times you will find this formula used on southern menus, including as a topping for a morning breakfast, it is a very simple formula to make, that just takes a wee bit of time.

Like other gravies, you will find that chocolate gravy has a potential to burn no ifs ands or buts as well. Be sure you pay close attentiveness to the cooking process and supervene the directions carefully. This way you do not end up with a final stock that tastes burnt or off in any way. Along with all this, many habitancy find that there is a traditional favorite that they tend to enjoy using. Generally, these recipes are passed down straight through generations of family members. With each passing, there will be items that might get mixed in as the chocolate gravy formula is altered to the taste of the someone passing it along. Since there are a amount of items that this can be pored over, you will end up with a amount of variations that you can use as well. Think about all the different options you can toss in a basic batch to heighten the flavors of your favorite foods. You might enjoy adding nuts in some cases, or possibly an extra dab of butter or a shot of milk will make it richer and more to your taste. Think these factors as you begin to peruse all your options. Keep in mind you should only make as much as you will use. When this composition cools, it does not hold the same state as it does when it is warm, so be sure you serve the chocolate gravy as swiftly as possible. What follows is a traditional formula that you can adjust to your tastes. Old Fashioned Chocolate Gravy What You Need: 1 Cup White Sugar 1 1/2 Tablespoons Butter 2 Cups Whole Milk 2 Tablespoons All Purpose Flour 3 Tablespoons Cocoa Powder, Unsweetened (It is not recommended that you switch unsweetened chocolate chips for this) How To Make It: Begin the process by mixing all the dry ingredients in a bowl. When they have been mixed, begin to add the milk in slowly. Be sure your heat is not up too high, so you can avoid burning. When the milk is added, continue to whisk the composition and take off from the heat when it becomes thick. Next, melt the butter inside the composition until it had been completely blended. Serve warm over your favorite item and enjoy. Often, this is served over buttermilk or sweet biscuits. Sweet Chocolate Gravy formula

How to Make Nut Brittle - Three Easy Recipes

How to Make Nut Brittle - Three Easy Recipes Nut brittle makes a delicious snack or dessert. You can use pretty much any nuts to make it, including peanuts, walnuts, hazelnuts or hickory nuts, and there are lots of different varieties. The following three recipes show you three different ways of making this delicious candy. If you do not have strong teeth but you still have a sweet tooth, you might prefer to make something soft and easier on the jaw, such as jello recipes.

Recipe for Hazelnut Brittle The following recipe makes twenty four servings and it is conveniently made in the microwave. What you will need: 1 cup white sugar 1 cup chopped hazelnuts 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup light corn syrup 1 teaspoon baking soda 1 tablespoon butter How to make it: Butter a baking sheet. Mix the nuts, corn syrup, salt, and sugar together and microwave this mixture for seven and a half minutes on high, stirring it once. Add the butter and keep cooking the mixture for another two or three minutes. Stir in the baking soda and vanilla and mix well. Pour the mixture on to the buttered baking sheet and let it cook a bit. Stretch it out if you want a thinner brittle. Let it cool and then break it into pieces. Recipe for Pecan Brittle This brittle, which makes sixteen servings, features the unique flavor of pecans, as well as butter, sugar, corn syrup and more for a rich flavor and chewy texture. What you will need: 2 cups white sugar 2 cups chopped pecans 1 teaspoon baking soda 1 cup water 1 cup light corn syrup 1/8 teaspoon salt 1 tablespoon butter How to make it: Butter a baking sheet. Add the corn syrup, sugar, salt, and water to a big, heavy skillet and bring it to a boil over a moderately high heat. Add the chopped nuts and keep cooking the mixture until the syrup starts to brown. Take the skillet off the heat and stir in the baking soda and butter. Pour it on to the buttered baking sheet and let it cool. Break it into pieces to serve. Recipe for Walnut Brittle You will need to use real maple syrup for the following dish. Artificial maple syrup will not taste anywhere near as good! This recipe has only five ingredients and the combination of maple syrup and walnuts is truly stunning. This makes one pound of walnut brittle. What you will need: 1 cup butter 1 cup white sugar 1/4 cup maple syrup 2 cups toasted walnut pieces 1/4 cup water How to make it: Stir all the ingredients except the nuts together in a heavy pot over a moderate heat until the mixture is creamy. Keep boiling it gently until a candy thermometer reads 300 degrees F. Stir in the nuts and pour the hot mixture on to an ungreased baking sheet. Use a wooden spoon to spread it out in a thin layer. Let it cool, then break it into pieces, and store it in an airtight container. How to Make Nut Brittle - Three Easy Recipes

History of the Cookie Chocolate Chip Creation

History of the Cookie Chocolate Chip Creation Most people don't know how the cookie chocolate chip creation first began. This is in fact one of the few cookie flavours that originated from the United States. A lot of the other cookies eaten today were at the outset created in other countries, over seas and have been modified to American tastes. Including these cookie chip chunks of chocolate in the mix really do make them delicious and they appeal to nearly everyone. These are very well-liked cookies among kids.

Chocolate chip cookies originally were made with white sugar, brown sugar, butter, and semi-sweet chips of chocolate. A lot of chocolate chip cookies now have only white sugar, margarine instead of butter, white chocolate or dark chocolate chips, and some variations even toss in a little oatmeal or a quantity of nuts to the mix. For the most part individuals have their own ways that they favour, but the pre-made chocolate chip cookie dough in the stores is commonly created in the traditional method. Like the most well-liked inventions, this type of cookie was an accident. It was developed in 1933 by the proprietor of an inn in Massachusetts. She in addition had a restaurant at the time that was very well known. One of the perks provided by the restaurant was homemade cookies for dessert. In 1936, she published a recipe book including the recipe for the chocolate chip cookie she had made and many of her other creations were also listed in it. Many different versions exist as to how the cookie chocolate chip creation originated. One was from a chef who worked at the inn at that time. According to him, some chocolate bars were dislodged by the mixer that was making up a batch of cookie dough; the chocolate bars were above the mixer on a shelf. As the bars fell into the dough, they were smashed into little chunks. By the time the proprietor realised what had happened it was too late but she baked them all anyway as she didn't want to waste the dough. The common account tells of how the proprietor of the inn was making cookies and ran out of bakers' chocolate so she substituted semi-sweet chocolate. During WWII, GIs that were from Massachusetts shared their cookies with other soldiers. The other soldiers wrote to the owner of the inn requesting her recipe. The soldiers wanted to know the recipe so that they could pass it on to their friends and family. Their relations would then be able to create the same cookies and mail them to the soldiers. These cookies are still extremely popular today regardless of how they originated. The majority of cookbooks supply at least one variation of the chocolate cookie mix and from time to time there are many variations in the same book. This cookie chocolate chip with chunks of chocolate stirred into it was honoured by Massachusetts. Massachusetts made it the Official State Cookie. These cookie chip chunk creations will carry on to have alterations made all through the years, but the majority of individuals have a tendency to fall back on the earliest chocolate chip cookie that all began with a kitchen accident in a Massachusetts' inn. History of the Cookie Chocolate Chip Creation

How to Make Cookies With Hershey's Kisses

How to Make Cookies With Hershey's Kisses Hershey's Kisses tend to collect in bunches around holidays like Christmas, Halloween, and Valentines Day. But rather than eat a few and then throw the package out, I'm going to let you know about making delicious cookies that you can take to an office party, or give your kids, or just enjoy all by yourself.

Basically, it's really simple. All you need is a package of ready-made sugar cookie dough, a rolling pin (or a glass dipped in sugar) and your Kisses. Cut the dough in thick, small rounds, and press down until the top is flat with the end of your sugar-dipped glass or rolling pin. Then place on the cookie tray, and set an unwrapped Hershey's Kiss on top. Press down a little into the dough with the Kiss. Then just bake according to the instructions on the cookie dough package. In about 10 minutes, you will have delicious easy cookies with a warm chocolaty center! For a variation, you can also make peanut butter cookie dough and press a Hershey's Kiss to the center of the cookie just before baking. Imagine a cookie that tastes like a Reese's peanut butter cup? Amazing. If you like your cookies super duper extra chocolaty, you can make up some dark chocolate chip cookie dough (how about using white chocolate chips in the dough?) and then again, just pressing a Hershey Kiss to the center of the dough just before you pop them in the oven. Guaranteed to be melt in the mouth delicious, I promise! How to Make Cookies With Hershey's Kisses

China's Chocolate market Dominated by Foreign Brands

China's Chocolate market Dominated by Foreign Brands Foreign chocolate brands such as Dove, Cadbury and Hershey's have now captured about 70% of the Chinese chocolate market. As Barry Callebaut, the world's largest chocolate maker with 25% of the global market, recently opened its first chocolate facility in China in Suzhou City, the top 20 chocolate companies in the world have now all entered the Chinese market. But in the face of global competition, China's local chocolate companies have been additional suppressed down the value chain.

Second largest chocolate market As the Chf 4 billion-revenue-per-year Barry Callebaut set up its first yield line in Suzhou, a faultless multinational chocolate commerce chain is also emerging. commerce insiders recommend that this would be a blow to local Chinese chocolate companies in this globalized competition. It additional indicated that retention up with international competition is particularly important, or the Chinese commerce chain will become even more vulnerable. In modern years, the global chocolate store has notably slowed down, with only 2-3% growth per annum. This is generally because per capita chocolate consumption in developed countries is already at a high level, averaging 11 kg. On the other hand, China's per capita chocolate consumption is only 0.1 kg, and its domestic chocolate store has been growing at a improbable 10-15% per year, with an estimated store possible of Us.7 billion. Thus China has become the world's second biggest chocolate store only behind the Us. The world's top 20 chocolate companies have all entered China, and there are more than 70 imported or Jv chocolate brands in today's Chinese market. Barry Callebaut has made it clear that they are arrival to share and share in China's economic growth. It plans to build the Suzhou facility into the largest among its 38 factories globally, and accomplish a 6-fold sales growth in the next five years via the Suzhou factory's high capacity. "We hope we can fully utilise this factory's capacity to rapidly growth yield from 25,000 tons to 75,000 tons, development it the world's largest chocolate factory," said Barry Callebaut Ceo Patrick De Maeseneire. Multinational ambitions It is understood that Barry Callebaut's new plant in Suzhou will become the company's Asia-Pacific headquarter, as well as a sales network centre for serving China and multinational food manufacturers and specialised customers. Major brands, such as Cadbury, Hershey's and Nestle, all currently have large quantity of outsourcing manufacturing contracts with Barry Callebaut, whose Oem yield of cocoa liquor and chocolate products amounts to 15-20% of each of the three major brands' each year output. So the Swiss Barry Callebaut is of course the Big Brother of the global chocolate industry. In fact, even before the arrival of Barry Callebaut, China's local chocolate companies had already been losing store shares to multinational competitors. The Us Hershey's has thought about to plough the Chinese market, planning to accomplish 23% share of the local store by 2010 and the runner-up position in China. Meanwhile, Korean and Japanese chocolate producers are also accelerating their entry into the Chinese market. Local companies not in the local market Although the rapidly growing Chinese chocolate store is good news for its local chocolate companies, Chinese consumers today are often referring to foreign brands such as Dove, Cadbury, Hershey's and Ferrero but seldom mentioning local brands. As a foreign product, China only has a chocolate manufacturing history of less than 50 years, so there is positive gap behind foreign brands in terms of yield techniques and technologies. Due to inappropriate processing tool and incomplete yield facilities, stock capability assurance is difficult for many local chocolate companies. Furthermore, most Chinese chocolate companies are weak in stock R&D, resulting in slow stock changes and updates. At present, most local chocolate companies are stuck in an embarrassing situation of low stock quality. The above commerce issues have costed local companies' opportunities to share in the competition for the Chinese chocolate market. Multinational chocolate brands have come to the Chinese store one by one since the 1990s, and now they are in a dominant store position. With their valuable financial power, multinationals can play their technological and cultural cards, as well as promoting their premium capability and unique tastes, to rapidly capture the Chinese market. As Barry Callebaut finally entered the Chinese market, its Suzhou facility will make chocolate yield even economy for multinational brands. For local Chinese companies that are mostly in the low-end market, they may no longer hold this store segment firm. Keep up with the globalization Statistics showed that there are about 63 large-scale local chocolate companies in China, with each year yield of 150,000 tons. Statistics from commerce associations also revealed that China currently has about 250 chocolate companies in total. Industry insiders pointed out that the Chinese food and beverage commerce is a extremely and internationally competing market. The vast possible of China's chocolate store is not only for foreign brands, but is also laid in front of local chocolate producers. The local chocolate commerce is now in a structural change and survival-of-the-fittest stage, and no doubt the entry of foreign brands will gift challenges to the local industry. But if local chocolate companies can share in this international competition, it could not only drive the chocolate quiz, from Chinese consumers, but also promote amelioration of China's chocolate market. Local Chinese chocolate companies need to enduringly heighten their stock quality, make your mind up finer raw ingredients, upgrade yield facilities, adopt international technologies, heighten stock innovation and brand management. Only then can they compete with multinational companies on a level-playing field, and make a breakthrough in this foreign-dominated Chinese chocolate market. For more information on Chinese businesses, please visit www.chinabizintel.com China's Chocolate market Dominated by Foreign Brands

Christmas Cookies - Coconut Cookies

Christmas Cookies - Coconut Cookies Coconut is one of those ingredients that seems to get little attention until the holidays roll around. Here are some recipes that you will want to keep handy all year.

Coconut Macaroons You can whip these favorites up in minutes so keep the ingredients on hand in your pantry for a quick, freshly baked treat any time. You will need: 2 1/2 cups flaked coconut 1/3 cup flour (all-purpose) 1/8 teaspoon salt 2/3 cup sweetened condensed milk 1 teaspoon vanilla Combine the coconut, flour and salt. Add the milk and vanilla. Mixture will be a little stiff. Drop by tablespoonfuls 1 inch apart on a greased or parchment lined baking sheet. Bake at 350 degrees F. for 15 - 20 minutes or until golden brown. Remove to wire racks to cool. Now, wasn't that easy? Yield about 36 cookies. Try Cherry Snowballs, a classic Christmas treat. You will need: 1 cup butter, softened 1/2 cup confectioners' sugar 1 tablespoon water 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup quick cooking oats 1/2 teaspoon salt 36 maraschino cherries, well drained. For the coating you will need 2 cups confectioners' sugar 2/4 to 1/3 cup milk 2 cups flaked coconut, finely chopped To make the cookie, cream the butter, sugar, water and vanilla. Combine the flour, oats and salt and gradually add to the creamed mixture. Shape about a tablespoon full of dough around a cherry, forming a ball. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for about 18-20 minutes or until bottoms are lightly browned. Remove to a wire rack to cool. While cookies cool, make the coating by combining the sugar, and milk to achieve a smooth dipping consistency. Dip cookies and roll in the chopped coconut. Let set and finish cooling. Makes about 36 cookies. Prefer a little chocolate with your coconut? Here are Chocolate Coconut Neapolitans that you are sure to love. To make these cookies you will need: 1 cup butter, softened 1 1/2 cups sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon almond extract 4 drops of red food coloring 1/2 cup flaked coconut, finely chopped 4 1/2 teaspoons chocolate syrup 1/2 cup semi-sweet chocolate chips 1 1/2 teaspoons shortening Line a 9 by 5 by 3 inch loaf pan with waxed paper and set aside. In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla. Combine the flour, baking powder, and salt and gradually add to the creamed mixture, mixing well. Divide the dough into thirds. Add almond extract and red food color to one portion, spread evenly into the prepared pan. Add coconut to the second portion and spread evenly over the third layer. Add the chocolate syrup to the third portion and spread over the second layer. Cover with foil and freeze for 4 hours or overnight. Preheat the oven to 350 degrees F. You will also need ungreased cookie sheets or sheets lined with parchment paper. Unwrap the loaf and cut in half lengthwise. Cut each portion across the width into 1/4 inch slices. Place 2 inches apart on a baking sheet and bake for 12 - 14 minutes or until the edges are lightly browned. Remove to wire racks to cool. In a microwave, melt chocolate chips and shortening. Stir until blended and smooth. Dip one end of each cooled cookie into chocolate and place on wire racks set over wax paper(to catch drips). Recipe makes about 5 dozen cookies. Store in a single layer between sheets of wax paper in an air-tight container. For all you caramel lovers, here is one for you. Caramel Coconut Heavenly Cookies are easy to make and impressive on the Christmas cookie platter. Great cookie to make with kids and be careful, they are addictive. You will need: 12 graham crackers (4 3/4 by 2 1/2 inches) 2 cups miniature marshmallows 3/4 cup butter 3/4 cup packed brown sugar 1 teaspoon ground sugar 1 teaspoon vanilla extract 1 cup sliced almonds 1 cup flaked coconut To make these cookie bars live a 15 by 10 inch baking pan with foil. Let the kids place graham crackers in the bottom and cover with the marshmallows. Meanwhile, in a saucepan over medium ht cook and stir the butter, sugar and cinnamon until the butter is melted and the sugar is dissolved. Remove from heat and stir in vanilla. Spoon this heated mixture over the marshmallows. The children can then sprinkle the almonds and coconut over the top. Bake at 350 degrees F. for 14 - 16 minutes or until browned. Cool completely and then cut into 2 inch squares. Cut each square in half to form triangles. Makes about 6 dozen. You could also drizzle a ribbon of melted chocolate chips over the top. Try this with butterscotch chips. Yummy. Here is one more that you surely will want to include the Christmas. They are called Jeweled Coconut Crisps and they will add yet one more layer to your festive table, that is if you can keep them around long enough. You will need: 1 cup butter,softened 1 cup sugar 2 tablespoons milk 1 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 3/4 cup finely chopped red and green candied cherries 3/4 cup chopped pecans 1 cup flaked coconut To make the cookies cream the butter and sugar in a mixing bowl. Bear in the milk and vanilla. Stir in the flour, cherries and pecans. Shape into two 8 inch logs. Sprinkle coconut onto wax paper, placing each log on the wax paper roll it in the coconut. Wrap each log and refrigerate several hours or until firm. Preheat oven to 375 degrees F. Cut the cookies from the logs making 1/4 inch slices. Place on ungreased or parchment paper lined baking sheets and bake for 10 - 12 minutes or until the edges are lightly browned. Cool on wire racks. You may wish to sprinkle warm cookies with a dusting of confectioners' sugar, but this is optional. Makes about 5 dozen cookies. With these few simple recipes and a few common ingredients you have just baked 22 dozen cookies that will delight your family and thrill your friends when you show up at the cookie exchange. Set out some of each at your next gathering for an instant holiday cookie platter. Hide some in air tight containers for later, and don't forget how delicious and easy these are when you are suddenly in the mood for a sweet treat any time of the year. Enjoy. Christmas Cookies - Coconut Cookies

Easy Chocolate dessert recipe

Easy Chocolate dessert recipe 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 ultimately grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are separate kinds of chocolate. Each is classified according to its blend and color. Milk chocolate is the blend of sugar, cocoa butter and milk. It is thought about not a true chocolate because of the absence of cocoa solids formed from the processes complex in output of pure chocolate. White chocolate can be consumed by animals. The expanding of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa article 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 range of preparations nowadays. If one would go to a nearby restaurant, bistro or snack bar, one would definitely come across chocolates in assorted interesting servings fluctuating from breads, cakes, drinks and ice creams. Below is an easy chocolate dessert formula that you can enjoy doing. It's a formula on how to make your ice cream richer, creamier and interesting 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 blend is smooth. Serve as a topping on ice cream. This easy chocolate formula 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 interesting 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 get ready chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the amount of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to pick from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can for real opt a wide range of easy formula suggestions to satisfy your eagerness to learn more about easy chocolate recipes. These easy chocolate recipes let you spend limited time in your kitchen yet let you delight anybody's taste buds. These are easy to result recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes. Easy Chocolate dessert recipe

Sheer delight - A Chocolate Fountain

Sheer delight - A Chocolate Fountain A chocolate fountain is a fun and consuming way to provide a cascading waterfall of chocolate for your guests or family. The fountain serves as a ornamental gadget for serving chocolate fondue. The right consistency needs to be achieved to reach the literal, texture for the chocolate to fall down the fountain. The chocolate is poured into the fountain in the base, the fountain is turned on to provide the heat which is controlled by a thermostat, and the motor turns the rotating blades to start the flow of chocolate. A corkscrew-type piece, called an auger, turns moderately in a rhythmic-like pattern; this draws the chocolate up to the top of the chocolate fountain. The fountain usually comes apart for easy clean-up as the pieces can be washed in a dishwasher. In most cases, the parts of the chocolate fountain are made from stainless steel for endurance and allow the heat to be retained. Most fountains are solid and weigh approximately 40-90 pounds when empty. A small fountain contains about 9 pounds of chocolate and will feed up to 100 people. A medium sized fountain holds 20 pounds of chocolate and is 30 inches and can feed over 100 people. A larger fountain can provide sufficient liquid chocolate for over 250 people for a reasonable number of time.

The best chocolate to use in a chocolate fountain is a chocolate containing more cocoa butter than most regular eating chocolate. The chocolate usually contains 33-44% more cocoa butter than the chocolate you get in bars or chips. This type of chocolate is called Couverture, the French word meaning covering. Milk chocolate, dark chocolate, white chocolate, and dairy-free chocolate will all be good choices for use in the chocolate fountain. These chocolates work best when the stock is first melted in a double boiler to achieve the deserved consistency, after which it can be settled into the chocolate fountain. The low-temperature heater will keep a regulated climatic characteristic of the chocolate to retain the flow of the splendid covering. A chocolate that is too cold will not drop smoothly from tier to tier. A too-hot chocolate will become too thin and leave gaps in the waterfall effect. Products that are best dipped into the chocolate fountain are marshmallows, pretzels, strawberries and other fruit such as bananas and grapes, cookies, and anyone that complements the chocolate. The least desirable items would be something that crumbles or could add crumbles to the chocolate, that in turn could cause the fountain's holes to become plugged, affecting the flow of chocolate. Using a long fork, skewer or stick can make it easier to enjoy the chocolate dipping pleasure. Sheer delight - A Chocolate Fountain

Nougat, Malva Pudding - Chocolate Cramel Shortbread and Chocolate Truffle Recipes

Nougat, Malva Pudding - Chocolate Cramel Shortbread and Chocolate Truffle Recipes Chocolate Truffles

Recipe Ingredients: 1/2 pound good bittersweet chocolate 1/2 pound good semisweet chocolate 1 cup extra thick double cream 2 tablespoons orange flavoured liquer (recommended Grand Marnier) 1 tablespoon coffee granuals dissolved in 1 tbs boiling water 1/2 teaspoon good vanilla extract Caster sugar cocoa powder Method: Chop the chocolates finely with a sharp knife. Place in a heat proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream straight through a fine meshed sieve into the bowl over the chocolate. With a wire whisk, slowly stir the cream and chocolates together, until the chocolate is completely melted. Whisk in the orange liquer, coffee mixture, vanilla essence, and a very small pinch of salt. Set aside at room climatic characteristic for 1 hour, the compound will set. With 2 teaspoons, spoon round balls of the chocolate compound onto a baking sheet lined with parchment. Roll each ball of chocolate in your hands to practically make it round. Roll in confectioners' sugar, cocoa powder or vermicelli. These will keep refrigerated for weeks, but serve them at room temperature. Ideal for Christmas time! Nougat Recipe Ingredients: 680g Sugar 300g Nuts 340ml Golden syrup 235ml Water 60ml Clear Honey 2 Egg Whites 1 tsp Vanilla Extract Method: Put the sugar, syrup, honey and water into a saucepan and cook until a climatic characteristic of 127°C (260°F) is reached or when a brittle ball is formed when the mix is dropped in cold water. Beat the egg whites stiffly and pour the compound slowly into them, beating constantly until the compound grows stiff and waxy. Then add the vanilla and nuts. Mix well and pour into a tray or pan lined with waxed paper. When it has cooled sufficiently, cut in squares or slices. Malva Pudding Recipe Ingredients: 1 cup flour 1 ½ tsp bicarbonate of soda 1 cup sugar 1 large egg, beaten 1 tbs butter, melted 1 tbs flat apricot jam 1 cup milk 1 tsp lemon juice pinch salt Sauce: 1 cup cream 1 cup sugar 1 cup butter ½ cup water Method: Preheat oven to 180C. Grease an ovenproof dish and set aside. consolidate sugar, egg, melted butter and jam and beat until pale & fluffy. Sift flour and bicarbonate of soda and fold in them and other dry ingredients, milk, lemon juice and salt. Pour into the greased baking dish and bake for 35 - 45 minutes or until pudding has risen and browned. While pudding is baking, consolidate sauce ingredients in a saucepan and simmer until sugar has dissolved. Pour over the pudding as it comes out of the oven. For best results leave the sauce to soak into the hot leech for 15 minutes then serve with cream or ice cream! Chocolate Caramel Shortbread Shortbread Ingredients: 200g Butter 200g Caster Sugar 500g Self-raising Flour Pinch salt Shortbread Method: Cream butter and sugar, work in flour and salt, knead into a ball then press into a shallow lined tray. Bake 180oC for 20 - 25 minutes. Leave in tin to cool. Caramel Ingredients: 200g Butter 200g Caster Sugar 2 dessertspoons Golden Syrup 2 small tins condensed milk Caramel Method: Add all in gradients into a heavy based pan and boil for 20 minutes till it leaves the sides of the pan - stir constantly. Pour over shortbread and spread evenly, leave to cool. When cold melt 200g milk chocolate and spread over caramel. Leave to set and cut into squares. Nougat, Malva Pudding - Chocolate Cramel Shortbread and Chocolate Truffle Recipes

How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge Homemade candy is so special. It is perfect for gifts, especially with Mother's Day and Graduations just around the corner. It is also fun to make with the family just to share with each other. Some of my favorite childhood memories are of making candy with my mom, dad, and sister. We had different favorites so we often made several varieties at a time. Divinity was always my favorite even though it is a rare treat now that I am a diabetic. This article also shares recipes for Rum Truffles and a delicious Cream Cheese White Chocolate Fudge!

MS DOWNING'S DIVINITY 2 1/2 cups sugar 1/4 cup hot water 3/4 cup white corn syrup 2 egg whites, beaten to stiff peaks pinch of salt 1 tsp vanilla 2/3 cup chopped walnuts or pecans Boil sugar, syrup, and water to a definite thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup slowly into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add slowly to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers. Note: A few drops of food coloring may be added, if desired. I liked making mine a pale pink when I was a young child! RUM TRUFFLES 8 squares (1-oz each) semi-sweet chocolate 1/3 cup half-and-half cream 1/3 cup butter flavor shortening 3 egg yolks 1/3 cup confectioners' sugar 2 tbsp dark rum 2/3 cup finely chopped nuts In a 1 1/2-quart saucepan, combine chocolate and cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat mixture on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape mixture into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator. CREAM CHEESE WHITE CHOCOLATE FUDGE 8-oz cream cheese, softened 16-oz powdered sugar 12 squares white chocolate, melted 1 1/2 tsps vanilla 1 cup chopped nuts 1 cup coconut 1/2 stick butter, melted Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. Gradually add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to break apart after being chilled.) Enjoy! How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

Delicious Chocolate Recipes - Truffle Cookies, Frosting Made From Chips, Pudding Pie in Crumb Crust

Delicious Chocolate Recipes - Truffle Cookies, Frosting Made From Chips, Pudding Pie in Crumb Crust We chocoholics, and yes there are millions of us out there, are constantly looking for another delicious chocolate recipe! This article is all about chocolate with recipes from Chocolate Truffle Cookies to Frosting Made From Chocolate Chips to a Chocolate Pudding Pie in a Crumb Crust. Chocoholics are going to love these chocolate goodies!

CHOCOLATE TRUFFLE COOKIES 1 1/4 cups butter, softened 2 1/4 cups powdered sugar 1/3 cup baking cocoa powder 1/4 cup sour cream 1 tbsp vanilla extract 2 1/4 cups all-purpose flour 2 cups semisweet chocolate chips 1/4 cup chocolate sprinkles In mixer bowl, cream the butter, sugar, and cocoa until light and fluffy. Beat in the sour cream and vanilla extract. Add the flour and mix in well. Stir in the chocolate chips. Refrigerate dough for 1 hour. Roll the dough into 1-inch balls; dip in the chocolate sprinkles. Place the balls, dipped side up, on an ungreased cookie sheet, 2-inches apart. Bake at 325 degrees for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool. Yield: 5 to 6 dozen NOTE: These make great Fall and/or Halloween cookies when you use the chocolate and orange sprinkles. CHOCOLATE FROSTING FROM CHOCOLATE CHIPS 1 cup semi-sweet chocolate chips 1 tbsp butter 1 tsp vanilla extract 1/4 tsp salt 3 tbsp milk 1 1/4 cups sifted powdered sugar Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency. Use this delicious frosting to top off your favorite chocolate, vanilla, marble, etc cake! CHOCOLATE PUDDING PIE Preheat oven to 350 degrees. Chocolate Cookie Crumb Crust: 1 1/2 cups chocolate wafer cookie crumbs 1/4 cup butter, melted Mix the cookie crumbs and the melted butter together. Reserve a couple of tablespoonfuls for garnish. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate to form a crust. Place in the 350 degree oven and bake for 10 minutes. Remove from oven and place on a wire rack to cool. Filling: 1 envelope (approx 2-oz)dessert topping mix 1 pkg (4 serving size) instant chocolate pudding and pie filling mix 1 4/5 cups cold milk 6 to 8 nice pecan halves, for garnish Prepare the dessert topping mix according to the package directions; set aside. Prepare the pudding mix as directed on the package using the 1 3/4 cups of cold milk. Gently fold 1 1/2 cups of the prepared topping into the pudding, blending together well. Pour the pie filling into the cooled crust. Cover with plastic wrap and refrigerate about 4 hours or until set. Before serving, pile the remaining topping into the center of the pie and sprinkle the reserved crumb mixture over the top. Place the pecan halves out from the topping in spoke fashion for garnish, if desired. Enjoy! Delicious Chocolate Recipes - Truffle Cookies, Frosting Made From Chips, Pudding Pie in Crumb Crust

Endometrial "Chocolate" Cyst - What is Sweet About It?

Are your female parts messing up on you right now...(your gyny just told you that you've got an endometrial "chocolate" cyst)... Could you not even fantasize having sex anyway, no matter how hot your partner or the guy next door is? You know it would probably hurt like heck.. And besides, you need to shave your toes and who else knows where! You're not feeling at all sexy... In fact you feel rather like a bloated fat cow! Guess how I feel?

Well, when you've got "endo", then endometrial cysts, known also as chocolate cysts because they comprise dark, old blood are often just around the corner. I love chocolate, but to have something named like it in my body is gruesome. Endometriosis is causing me adequate pain already, but now this on top it it, it is as a matter of fact unnerving. The other day my mum called, and I told her that the doc said I'd an "endometrial chocolate cysts", and guess what she said? She said why don't you write about it, they're so many women out there who have the same worries like you. I think she is as a matter of fact right, why not? O.k., so just let me go back to what I said about these chocolate cysts that are not sweet at all. You can find them also under "endometrioma", or endometrioid cyst. These ovarian cysts are termed as abnormal, or complicated because they are made of solids, and fluids. In my insight 'complex' means also more complicated. This type of cyst on the ovaries, however, does not necessarily posit danger - as once again, some of them are just benign, I mean not cancerous. Endometrial, "chocolate" cysts may not cause specific symptoms. The symptoms may be the same as those of endometriosis, since the endometrioma may not be the only site of endometriosis. Some women have no symptoms; others have severe menstrual cramps, pain with intercourse, or pain during a bowel movement. These cysts form as the result of endometriosis, a disease in which patches of tissue from the uterine lining are found outside the uterus. Such a cyst is formed when a small patch of endometrial tissue bleeds, sloughs off, becomes transplanted, and develops to enlarge inside the ovaries. A complication is, for sure, internal bleeding. It may be caused if the contents of a ruptured endometrial cyst of a good size spill into the pelvic cavity. The other pelvic organs in the vicinity can also be at risk if the contents reach their surfaces. Pelvic inflammation causes a lot of pain, and affects your tubes, and the ovaries. The cyst may also twist and damage your ovary. As these cysts can reach a size of a tennis ball, it is as a matter of fact the inquire what you're going to do to shrink them. I've never been a good healing patient, and I as a matter of fact don't trust doctors a lot. Western medicine, and procedures often only treat the symptoms but no the root cause, and this holds also true for treating cysts. Surgery is very expensive, and possibly not always necessary. I rather believe in natural, holistic ways of healing, and I would try all things else first before I'd consider operation. There is no inquire about it, in accident cases I'd go to hospital but not if I know about my condition, and I've got time to do something about it. How does this sound to you? Do I make sense here?

Why Chocolate for Valentine's Day?

Valentine's Day is many things to different people- a opening to start new relationships, rekindle old ones, or remind that extra someone how phenomenal they indubitably are. Others feel it is just other "Hallmark" holiday where they are incredible to do something for unknown reasons. Regardless of your hopes, expectations, or reservations about Valentine's Day, chocolate has long been a popular gift for lovers.

Since the days of the Aztecs chocolate has been used as a gift. Today a box of luxurious quality chocolate says a thousand "thank you's", "good luck", or "I love you". Chocolate can be given as a way of saying "congratulations", "I am sorry" or "get well soon". On Valentine's Day chocolate clearly says "I Love You!" Chocolate is more than food, it not only fills your belly but also makes you feel soooo good. Elaine Sherman wrote "Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy ... Chocolate makes us wicked, guilty, sinful, healthy, chic, happy." What more could you want to say to your lover on Valentines Day? Even the scientific name for the tree from which chocolate is derived, Theobroma cacao, translated from Greek, means "food of the gods". Why does chocolate evoke so many feelings and emotions for us? Chocolate has long been related with passion, romance and love. This connection may go all the way back to the Aztecs. They believed chocolate was a source of spiritual wisdom, incredible energy and elevated sexual power. Chocolate was widely used as a nuptial aid and was widely served at wedding ceremonies. The Aztecs did not know chocolate as we do today; they consumed the cocoa as a drink. Reports indicate that the Emperor Montezuma consumed large quantities of the drink every day and always fortified himself with a cup before inspiring his harem. The explorer Cortes reported to Carlos I of Spain that chocolate is "... The divine drink which builds up resistance and fights fatigue. A cup of this high-priced drink enables a man to walk for a whole day without food." From the earliest times, chocolate was carefully a substance of power and a source of vitality. Chocolate has been a field of study since the first shipment from Veracruz arrived in Spain in 1585. But contemporary science has made some inspiring findings that may help expound our lust for quality chocolate. Chocolate contains organic substances known as alkaloids. The most prominent of these substances is theobromine, which works as a stimulant to the kidneys. Stimulants in chocolate also affect the central nervous system, with effects similar to caffeine, which is also present in chocolate. A chocolate bar may contain as much as 200 mg of theobromine but only about 25 mg of caffeine. other prominent substance found in chocolate is phenylethylamine, which is part of a group of chemicals known as endorphins. Endorphins have an consequent similar to amphetamine and are found plainly in the human body. When endorphins are released into the bloodstream, the mood is lifted and feelings of clear energy are reached. The sensation known as "runners high" is caused by endorphins released during exercise. Phenylethylamine levels in the brain have also been related to "falling in love". One more chemical found in chocolate is seratonin. Seratonin is known for its calming properties. The proximity of these chemicals may expound the multitude of feelings chocolate evokes. Debra Waterhouse, author of Why Women Need Chocolate, conducted a gawk and found: 97% of women reported cravings, 68% of which are for chocolate, 50% would choose chocolate over sex, and 22% were more likely than men to choose chocolate as a mood elevator. These findings could indubitably be interpreted as a consequent of how chocolate makes us feel. I don't know why more women choose chocolate than men, for I am a man and I love chocolate. Critics would say that the benefits of eating chocolate are small when compared to the sugar and fat contained in a chocolate bar. The best chocolate, dark chocolate with high cacao butter article has no added fat, as well as a high ration of cacao solids and correspondingly less sugar. Although chocolate will never be carefully a condition food based on its nutritional value, it is still good for you! Good for your heart and soul-anything that helps comfort stress and makes you feel so good must be. Receiving a nicely wrapped box of chocolates causes a sense of anticipation. The pleasure of unwrapping the box, the sensual smell, lifting the soft seductive papers, the look of the level dark chocolates. When it finally passes your lips and starts to promptly melt filling your mouth with perfect pleasure. The taste and smell flood your senses with phenomenal ecstasy. Eating it slowly, taking time to enjoy and savor every bit. What best way to start off an evening of love?

Easy Fudge method - Condensed Milk and Chocolate Chips Are the underground

December seems to whiz by faster and faster each year. Homemakers who dream of slow days in the kitchen whipping up batches of homemade goodies for their families, friends and co-workers need not let go of their own inner Martha Stewart entirely.

Easy recipes for turning a few bags of chocolate chips, a cup or two of nuts and a few cans of condensed milk will have the lucky folks at the office or family gatherings convinced you labored for hours in the kitchen. Enclose accomplished pieces in private gift packages, add a bow and special tag and present to favored recipients, whether they be teachers, friends or simply you and your family. Easy Fudge Recipe: Condensed Milk and Chocolate Chips Are the Secret 3-Ingredient Easy Chocolate Fudge: List of Ingredients 1 12-ounce box semi-sweet chocolate morsels 1 can sweetened condensed milk 1 cup chopped nuts Directions Melt chocolate in the top of a duplicate boiler over low heat. Slowly stir in condensed milk and chopped nuts. Pour into a lightly greased 8-inch square pan. Cool and cut into squares. This recipe yields 64 1-inch squares. Easier Than Ever Microwave Fudge 2 cups semi-sweet chocolate morsels 1 cup milk chocolate morsels 1 14-ounce can sweetened condensed milk 1/4 cup butter 1 cup pecans, chopped Directions: Cut butter into small pieces so that it will melt easily. Put chocolate morsels, milk and butter into a microwave-approved bowl. Microwave at 50% power for 1 1/2 minutes. Remove fudge from microwave and stir. Put bowl back into microwave on 50% power for 5 minutes. Remove bowl from microwave and stir. If the fudge has not thoroughly melted, replace it into the microwave on 50% power for 5 minutes at a time. Stir in the middle of intervals until fudge is melted. Stir in pecans. Pour mixture into 8-inch square buttered pan. Refrigerate at least two hours. Cut into small squares. This is a no-fail fudge recipe.

Christmas Menu Ideas

Do you need Christmas menu ideas? The festive season can be a lot of fun, especially with all the delicious Christmas chocolates and gourmet foods that are available at this time of year but sometimes it can be hard coming up with an inviting menu that's not going to make you a slave to the kitchen on the big day.

First of all, you need to decide if you want a traditional feast or a modern one. Of course, you can do a mixture of both, if you know your family and guests will enjoy it. That way, there's something for everyone to enjoy, whether it's roast turkey straight from the oven or barbequed prawns and a festive salad. Cold ham is a delicious yet useful menu item. It's easy to prepare it the day before with a special glaze, such as ginger, maple syrup or cranberry sauce. A glazed ham will definitely have the wow factor and best of all, you won't have to do anything with it except serve it on Christmas Day. A traditional menu might look like this: • Roast turkey with stuffing and gravy • Glazed ham • Goose fat or duck fat roast potatoes • Roast pumpkin or parsnip • Honey roast carrots • Cranberry sauce • Christmas pudding with ice-cream A modern menu might look like this: • Barbecued prawns • Festive salad • Glazed ham • Gourmet cheese • Pavlova or tiramisu Even if you're having a traditional dinner, you may like to swap the pudding for something lighter, such as chocolate mousse, pavlova, or tiramisu. All these desserts are special enough to enjoy on the big day. Don't forget the nibblies! Think mince pies, spiced nuts, ginger cookies, Christmas cake and home-made truffles. If you want to give your guests a healthy option, then why not consider making a fresh fruit platter? The only problem with supplying your guests with delicious gourmet food before the festive lunch or dinner is that they might inadvertently fill up beforehand and then won't be able to do justice to your beautiful meal. One way to stop this happening is to limit the amount of appetisers available until afterwards. Then you won't feel that your guests were too full to appreciate all your hard work in the kitchen! If you're lucky, your guests may give you a wine gift. This can come in handy in case you run out of wine while you're entertaining them! Sometimes it can be difficult to work out how much alcohol you'll need: some people may drink more than others, while some guests will limit themselves to one glass of wine. It's a good idea to cater for people who don't drink alcohol - a non-alcoholic fruit punch may even tempt the drinkers! If you give yourself plenty of time to plan the menu for your festive lunch or dinner, then you'll find that it won't be so stressful to cater for your friends and family on the big day.

Sour Cream Chocolate Chip Cookie Recipe

The sour cream chocolate chip cookie recipe turns out a light and fluffy, moist chocolate chip cookie! Don't blink your eyes-these delicious morsels will be gone that fast!

Ingredients 2/3 cup salted butter, softened 1/2 granulated sugar 1/2 cup plus 1 tablespoon packed brown sugar 1/2 cup sour cream 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts (optional) Hardware Whisk Large bowl Medium bowl Cookie Sheets Mixer Step 1: Preheat oven to 350 degrees F. Step 2: Lightly grease cookie sheets; set aside. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Step 4: In a large bowl, with an electric mixer set on medium-high speed, beat the butter and sugars together until light and fluffy. Step 5: Add sour cream, egg, and vanilla extract; beat until well blended. Step 6: Stir in flour mixture; blend well. Step 7: Stir in chocolate chips, and chopped nuts (optional). Step 8: Drop tablespoons of dough 2 inches apart onto the prepared cookie sheets. Step 9: Bake 10-12 minutes, or until golden brown. Transfer cookies immediately to a cooling surface. Makes about 40 cookies. For more information on baking procedures and hardware used in this recipe see our Baking Tips section. Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Breakfast Cereals-2007's Best

The most healthful breakfast is whole grain cereal. If you're trying to lose weight, control cholesterol or diabetes, or just need a lot of energy, your best bet is a hot cooked cereal of whole grains, such as oatmeal; or barley, brown rice or wheat berries cooked and served like oatmeal. Flavor it with raisins or other dried fruits, cinnamon, and perhaps a handful of nuts such as pine nuts.

If you prefer cold cereal, you need to check the list of ingredients carefully. The FIRST ingredient should be a whole grain. Then scan through the entire list and if you see the words "partially hydrogenated," put the box back on the shelf. We recommend that you avoid foods with partially hydrogenated oils (or "trans fats"), and they still show up in many cereals (see the list below.) Once you've eliminated all the brands made with refined grains or partially hydrogenated oils, check for ADDED sugars (you want little or none) and fiber (you want a lot.) Raisins or other dried fruits will add a lot of grams of sugar to the listing on the nutrition panel; they are not distinguished from added sugars, so you can only estimate the amounts. The fiber content listed on the nutrition label can be confusing because it's based on serving size, and very light cereals (such as puffed wheat) show little fiber per serving, but an acceptable amount when you adjust for weight. Cereals made from bran (the outer covering removed from whole grains) will have higher fiber content than cereals made from whole grains (which have the germ and starchy parts of the grains as well as the fiber), but they can be hard to digest. 2007 Update:I'm delighted to note that partially hydrogenated oils (trans fats) have been taken out of many cereals. The old list included 56 brands with PHO's; the new list has only 13! Most of the popular General Mills, Post and Quaker cereal brands no longer have them. Kelloggs is the one major cereal maker that has not yet removed them from many of their leading products; hopefully they will respond to consumer pressure soon. Is it really whole grain? Manufacturers have also responded to the call for more whole grains in our diet, so you will find a lot more choices that meet my recommendation of "whole grains as the first ingredient". However, many that claim to be "whole grain" still include refined grains. You may need to do some detective work to see what you're getting. One-ingredient whole grain cereals (i.e., shredded wheat, puffed wheat, oatmeal) are sure bets. If you see milled corn, corn meal, wheat flour or rice in Cheerios - General Mills Chex, Wheat or Multi Grain - General Mills Cinnamon Toast Crunch - General Mills Cinnamon Grahams - General Mills French Toast Crunch - General Mills Golden Grahams - General Mills Grape Nuts - Post Grape Nut Flakes - Post Great Grains, all varieties - Post Healthy Choice Toasted Brown Sugar Squares - Kelloggs Kashi (all varieties) - Kashi Company Life - Quaker Mini-Wheats, all varieties - Kelloggs Muesli - Familia Nutri-Grain, all varieties - Kelloggs Oatmeal Crisp, all varieties - General Mills Oatmeal Squares - Quaker Organic Healthy Fiber Multigrain Flakes - Health Valley Puffed Wheat - Quaker and others Shredded Wheat, all varieties and sizes - Post and others South Beach Diet Toasted Wheats Total - General Mills Uncle Sam - U.S. Mills Weetabix Wheaties - General Mills Barbara's, Cascadian Farm, Mother's, Nature's Promise and other smaller brands that specialize in "healthful" cereals (but always check the list of ingredients). Recommended: All Bran or High Bran Cereals (no trans fats, little or no added sugars. ) 100% Bran - Post All Bran, all varieties - Kelloggs Bran Flakes - Post Chex, Multi-Bran - General Mills Complete Wheat Bran Flakes - Kelloggs Complete Oat Bran Flakes - Kelloggs Cracklin' Oat Bran - Kelloggs Crunchy Corn Bran - Quaker Fiber 7 Flakes - Health Valley Fiber One - General Mills Fruit & Bran - Post Granola, Low Fat - Kelloggs Oat Bran - Quaker Oat Bran Flakes - Health Valley Oat Bran Flakes with Raisins - Health Valley Organic Bran with Raisins - Health Valley Raisin Bran - Kelloggs Raisin Bran Flakes - Health Valley Raisin Bran, Whole Grain Wheat - Post Raisin Nut Bran - General Mills Shredded Wheat 'n' Bran - Post Total, Raisin Bran - General Mills Weight Watchers Flakes 'n' Fiber 100% Natural Granola - Quaker Not Recommended - Cereals that Contain Partially Hydrogenated Oils (Trans Fats)* Many also are primarily refined grains and high in added sugars. Basic Four - General Mills Cocoa Krispies - Kelloggs Corn Pops - Kelloggs Froot Loops - Kelloggs Golden Crisp - Post Granola with Raisins, Low Fat - Kelloggs* (see note below) Healthy Choice Mueslix - Kelloggs Healthy Choice Almond Crunch with Raisins - Kelloggs Healthy Choice Low Fat Granola with Raisins - Kelloggs Mini-Swirlz - Kelloggs Smacks - Kelloggs Smart Start - Kelloggs Special K - Kelloggs Not Recommended - Cereals Made from Refined Grains Many of these also contain a lot of added sugar Apple Jacks - Kelloggs Cap'n Crunch, all varieties - Quaker Chex, Rice or Corn - General Mills Cocoa Frosted Flakes - Kelloggs Cocoa Blasts - Quaker Cocoa Pebbles - Post Cocoa Puffs - General Mills Cookie Crisp/Chocolate Chip - General Mills Corn Pops - Kelloggs Corn Flakes - Kelloggs and others Count Chocula - General Mills Crispix - Kelloggs Frosted Flakes - Kelloggs Fruity Pebbles - Post Honey Bunches of Oats - Post Honey Comb - Post Honey Nut Clusters - General Mills Kix - General Mills Lucky Charms - General Mills Product 19 - Kelloggs Puffed Rice - Quaker Reese's Peanut Butter Puffs - General Mills Rice Krispies, all varieties - Kelloggs Total Corn Flakes - General Mills *When I checked these cereals on 1/26/07, Kelloggs' Low Fat Granola with Raisins contained partially hydrogenated oils while their plain Low Fat Granola had none. I hope this means that Kelloggs is following the lead of the other cereal makers and that PHO's will soon be gone from all of their products. Meanwhile, protect yourself and check the list of ingredients! Cereal recipes change.

3 Tips on When to Text a Guy You Like So He Thinks You Are Sexy, Fun and Flirty

You've met a really cut guy that you like a lot. It feels exciting doesn't it? But you want to play it cool and make him think you're worth chasing, right?

The secret to getting your hottie to chase you is to know how to handle texting him back so you don't appear too available or desperate. Here Is 3 Important Tips On When To Text a Guy You Like Tip #1: Let a guy text you first after meeting him You want to have high worth in a guy's eyes. Guys value what they have put their effort into. So if you text him back first, he'll have the impression that you have a lot of free time on your hands because other guys aren't after you and you'll be less attractive to him. Tip #2: Don't Text Him Back Right Away After he has sent you the first text, I recommend that you wait at least 10 minutes before responding to his opening text message to you. Why? When you are just in the early stages of getting to know someone and create attraction, you want him to think that you are a busy, popular girl with a full life so you are rarely immediately available. (You are aren't you?) He might even start to think that you are with another hot guy and he'll have to work harder to get you, i.e. chase you more:) Now once you reply and start texting back and forth, you can have a normal text convo and you don't have to keep your hunk in suspense with a long pause except when... you want to crank up your sex appeal. Tip #3: Don't text him at strange times of the day If you text a guy at 2am, he's going to think you are desperate. You should be sleeping at 2am, not thinking about him, if you have a full life and things to do the next day. Also, if you know there are certain times during the day when he can't respond to your text right away like when he's in class or at work, text him when you know he has a break or is off work. Now that you know when to text that hottie, here's what to text him that is sexy, fun and flirty When you are having a texting convo with that hot guy you like, you always want to text with the tone of being flirty and playful to crank up your sex appeal. Tease him and bust on him in a playful way. You will stand out from the other girls he is texting that are sending him boring messages. Him: "Hey, it was good to see you at Burger Hut the other day" You: "Yes I know, I could tell you are really into me" You tease him and give him a challenge. Let's see how he handles it. Him: "Yeah, I couldn't stop staring at that big zit on your forehead" He's ready to play, too. Should be fun. You are going to let him think he put his foot in his mouth and blew it with you. You: "I was going to listen to a band on Friday night with friends and thought you'd like to come, too. Guess you'd be too embarrassed to be seen with me" Him: "It should be dark, so it might not be that noticeable" He continues to tease you. After 5 minutes... Him: "hello..." Keep him guessing about wanting him to join you. He just "offended you," right? Wait another 10-15 minutes, then... You: "You can stay by the bar while I dance in front of the hot lead singer:)" You text back and you crank up your sex appeal by teasing him that you might catch another hottie's eye. What makes this reply good is that you remind him of your value. There are many guys interested in you and you are busy doing fun things! Most girls don't have the nerve or know how to create uncomfortable silence to create sexual tension. His imagination is your best friend. Him: "I'll be good. Promise" Good job. You reeled him in and made yourself worth chasing some more. You: "Gota go. Call me for details on Thur" You end the convo first. And yeah, you need to make him pick up the phone and talk to you. Real guys pick up the phone to confirm plans. You are totally in control and he's going to have to step it up a bit to keep your attention. Guys find this very sexy because you are a challenge. The chase is on!

Lab-Created Diamonds - Simulated Diamonds And Manufactured Diamonds Review

There has been a great deal discussion about lab-created diamonds. Along with that talk, there is much misinformation and perplexity. The jewelry lover, who is interested in realizing the huge savings and aesthetic beauty that simulated diamonds offer, is often bewildered by the manufactured diamond industry jargon and available options. This article will categorically break it down in easy-to-understand terms so that anyone can make an intelligent decision when choosing a simulated diamond.

GEM MATERIALS: 99% of all lab-created diamonds sold worldwide are polycrystalline on a molecular level. The differences are fundamentally in the technical aspects of manufacturing, cutting, and polishing. Think of it this way--all coffeemakers are made of plastic, steel, and glass, the differences are how these materials are designed and implemented. Higher quality coffeemakers make a better tasting cup of coffee. Higher quality manufactured diamonds are in line with mined diamonds. QUALITY VARIANCES: It seems like grade variations are made out to be a more complex lab-created diamond issue then it really is. Once boiled down, there are three primary grades of simulated diamonds--high, medium, and low. For the jewelry shopper it should be noted that the quality of setting goes hand-in-hand with the quality of the gemstone. Those that sell manufactured diamond jewelry off point-of-purchase displays in the costume jewelry sections of discount stores use low quality or scrap stones that are not gem quality, and have disco ball or murky look. Those that sell manufactured diamond jewelry on the TV shopping channels--which is generally with a sterling silver or a micro-thin layer of gold plated over silver (Vermeil [pronounced ver-may]) settings--use medium quality stones not of gem quality. Those that sell solid 14K gold or solid platinum settings, as a rule, use the highest gem-quality man made gemstones that replicate mined diamonds. PRICING: Low grade stones are sold in bulk to costume jewelry makers and are often glued on electroplated settings. This jewelry is fine for children, where loss risk is high, and usually retails for less than per item. You will find medium grade stones primarily in sterling silver jewelry that sells for under 0 per item, settings and stones. Medium grade simulated diamonds can be distinguished by the naked eye as not being mined diamonds. High grade gemstone quality lab-created diamonds, undistinguishable by the naked eye from mined diamonds, are found mounted on settings of solid 14K gold and platinum. This is considered to be fine jewelry, with the best quality gemstones selling for under 0 per carat for the gemstones alone. Manufactured diamonds that sell for over 0 a carat are not higher quality than those that sell for between and 0 per carat. RECOMMENDATIONS: If you are buying for someone that is likely to lose the jewelry, there is no reason to spend any more than you have to, and Wal-Mart will do just fine. On the clearance rack you can even pick up some jewelry for less than per item. If you buy simulated diamonds set in sterling silver, expect decent stones, but they will fool few into thinking they are mined diamonds. Also, your fingers are likely to turn green or black in response to a chemical reaction, not with the silver per se, but with the nickel/copper alloys in sterling silver. With any plated settings, gemstones are low to medium grade, and the plating will eventually chip off, particularly around the edges. When that happens, the nickel/copper alloys will be exposed, the setting will look like it came out of a gum ball machine, and your finger will generally turn green or black. It is just a matter of common sense, if you want simulated diamonds with mined-diamond qualities, they must be set in 14K solid gold. Jewelers who offer lab-created diamonds are not going spend on money on gold and not mount the highest quality stones, which would defeat the purpose of creating fine diamond-like jewelry and alienate customers.

Did You Know That The Delicious Chocolate Chip Cookie Was An Accident?

The chocolate chip cookie is almost mainly eaten where it hailed from in the U.S. , although it is most indeed popular around the globe, and contains chocolate chips in every bite of the cookie, of which there may be many different kinds and shapes. The chocolate chip cookie is also recognized as the Toll House cookie, and came into being accidentally when baked by a woman named Ruth Graves Wakefield who owned a hotel called the Toll House Inn.

When she was baking some chocolate cookies, Ms. Wakefield ran out of baker's chocolate, and was forced to replace it with semi sweet chocolate that she thought would melt in the batter. Since that didn't happen, the first chocolate chip cookies came into being and because they were so delicious she was also able to trade this recipe to the Nestle Chocolate Company, and in return she would get a lifetime supply of all the chocolate chips she ever needed. According to recent surveys more than seven billion chocolate chip cookies are eaten annually, and as many 50% of all American households make them to eat at home. The main ingredients that go into a chocolate chip cookie are brown and white sugars, flour, eggs, and semi-sweet chocolate. Some people also choose to add nuts to the batter. Anyone can mix and match the ingredients to what they desire them to be, though the Toll House Cookie recipe is the one that most aspire to equal. To bake the chocolate chip cookie, the baker would have to cream the sugar and butter at a very high velocity usually done with a whisk or electric mixer, then the brown sugar and eggs, and then add some flour and baking powder. Chocolate chips can be added to the mix at the end of the whole process before scooping the cookie dough and placing it on a baking sheet to bake the cookies, although many people like to eat it by itself, something I seem to enjoy as well. This sort of cookie is a big thing in the United States, and there is much talk of it in the press. It is also mentioned in TV shows such as Sesame Street, who can forget the Cookie Monster? Midwest Airlines bakes and serves fresh chocolate chip cookies on board their flights. Also a fact not widely known to many is that the desert camouflage pattern that U.S. military wore during the first Gulf War was nicknamed "chocolate chip," since it greatly resembled chocolate chip cookie dough having brown, black and light tan specks all within the pattern of the uniform.

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.

The Best Homemade Chocolate Chips Cookie Recipe

My big family loves chocolate chip cookie so much that we make batches of if on most weekends and special occasions. Everyone simply loves them that they disappear very fast during family events. We have our own special recipe which has become a tradition we all cherish, and I call this the best chocolate cookie recipe ever. This makes more than 5 dozens of chocolate chip cookies.

You will have fun with this recipe which you can choose to modify to your personal taste. So, to get started, you need to prepare all the ingredients. You will need: 1 cup pure butter 3/4 cup brown sugar 3/4 cup granulated sugar 2 cups all-purpose flour or your favorite cake mix 2 cups semi-sweetened chocolate chips 1teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoon vanilla 2 eggs Directions: 1. Preheat oven to 375 degrees. 2. Dissolve butter. Add the granulated and brown sugar. 3. In a large mixing bowl, beat all ingredients until thoroughly combined. 4. Add the eggs and vanilla, and beat just enough to combine all ingredients. 5. In a separate bowl, combine all-purpose flour, salt and baking soda. 6. Slowly add the flour mixture, beating with a mixer. 7. Add in chocolate chips gently stirring with a spoon until mixture is evenly mixed throughout the batter. 8. Drop in rounded tablespoonfuls, on a cookie sheet,or baking pan. 9. Bake at 375 degrees for 10 minutes until the edges turn golden brown. 10. Watch your cookies closely, do not overcook. These fantastic cookies are ideal for almost any occasion. Its goodness makes it perfect for dessert and snacks. Now you have just discovered my family's favorite chocolate cookie recipe. One top secret is the type of flour you use. I love the yellow boxed cake mix, of course, you still could use any of your favorite brands. Just learn by heart that using the best cake flour will deliver your cookie a little more body than any ordinary unbleached flour. If you are doing smaller cookies, remember that baking time also goes down. Many ovens produce heat from the bottom, and so as not to burn the bottom of the cookies, I simply double pan them before baking. Spend time experimenting different mixes, it is the only way to obtain the ideal chocolate chip cookie you desire. As soon as you get hold of the best combinations, you too will enjoy the delicious treat of chocolatey goodness you and your family will be delighted as well.