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Chocolate . . .
MUST. HAVE. CHOCOLATE.
Here is your chance to torment me: post your favorite recipe which you make when you absolutely have to have a chocolate fix. Mine, of course, is chocolate microwave cake. And you? And do you go for white, milk or dark? (I go for dark, myself.)
I am trying to lose weight. This is not helping. Um . . . lo-cal recipes to enjoy chocolate while not busting the calorie budget are welcome, too.
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Oh...wait...did you give up chocolate for Lent? If so...*grabs Kisses back and runs*
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I hate those kinds of days.
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No, seriously now, I've always liked milk chocolate, but the last couple of years I've been leaning more toward the dark stuff.
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However, there have been times when that Just Won't Do, at which point I throw myself upon the mercy of my husband, who will then go to Cupcake Royale and buy chocolate Babycakes. (Half-sized cupcakes, frosted with amazing buttercream frosting.)
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When you gotta have it, you gotta have it. I totally understand. ;)
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Incidentally, hot chocolate isn't that terrible for you, as long as you're not using cream. Water and/or low-fat milk as the base, then okay, there's sugar (and cocoa), yes, but in terms of total fat and calorie content, you could do a lot worse for your chocolate fix.
Low-cal options, in my mind, generally have to do with how strong you feel your willpower is at the moment. If you can handle just a couple of bites of brownie or cookie or whatnot, then you might as well get the Real Thing and enjoy it.
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I'm addicted to it.
I'm on a low-carb diet* (maintenance) andI really should avoid sugar, so aside from any dark chocolate that is at least 70%, I just put cocoa into stuff. Like my coffee. Or, in the morning, instead of oatmeal, I'll have around 1/4 cup or less of ground flaxseed, put a tsp of cocoa in it, add half & half, and microwave for 30 seconds, then mix.
*Though I do fall off. Specially when I give in to the urge to make Ghirardelli triple chocolate brownies. I follow the directions on the box, but I use olive oil since that's all we have.
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Get in car.
Drive to store.
Buy Raisinets or Cadbury Fruit & Nut Bar or Similar.
Take home.
Eat.
Feel guilty for breaking diet yet again.
Or, if I'm at work:
Get quarter from wallet.
Go to Recognition Team's Candy Sale Box.
Buy Twix bar.
Return to desk.
Eat.
Feel guilty for breaking diet yet again.
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No Name Candy (I have no idea what the name is)
1 Package Milk Chocolate chips
1 Package Peanut Butter chips
1 Can Potato Strings (I know, trust me!)
Melt the PB and Chocolate Chips together in a microwave or double boiler (your choice). Pour in the potato strings. Mix. Spread in a 9x9 (or 9x13 depending on how thick you want them). Put in the refrigerator until they harden. Cut into squares and serve.
(Depending on how long they've been in the refrigerator, you'll probably have to let them sit out of the refrigerator before you cut them. It isn't necessary to put them in the fridge for them to set, unless you don't want to wait for them to do it at room temperature.)
These are easy, fast and yummy. Crunchy, sweet and a bit salty with the best flavor combination in the world, peanut butter and chocolate.
Your kids will love them, too.
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This would be "Better than Sex" candy in my book, I'm thinking.
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I also very much like Blue Sky Creamery's banana or caramel ice cream with hot fudge on it. Or Sebastian Joe's hazelnut or blueberry with fudge. Mmmm.
Also El Meson on Lyndale sometimes has Mexican cocoa, which is TO DIE FOR. And I have a tin of the best cocoa bits ever for making hot chocolate, only Byerly's only appeared to have them once, so now I am on a mission to find more.
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Make mine dark!
Here's a favorite recipe to bring to a gathering. It's easy, it's chocolate, you get a piece of it, but it usually doesn't last. I never bake with aluminum foil touching food, so I skip the foil and just grease the pan.
One Bowl Brownies
4 squares Baker's Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)
Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over edges to form handles. Grease foil.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended. Spread in prepared pan.
Bake for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.
Makes about 24 brownies
Tip: For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups.
Thanks for the Chocolate Microwave Cake recipe.
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Take a banana and carve out a trough down the length of it. Put chocolate chips in it, and then microwave for 20ish seconds or until chocolate has melted. Eat.
It's mostly banana, so you don't feel too bad about it. :)
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spirited chocolate cake
(Anonymous) 2006-03-16 01:32 am (UTC)(link)1 box instant choclate pudding
4 large eggs
1/2 cup warm water
1/2 cup vegetable oil
1/2 cup sour cream
1 bag semi-sweet morsels
3/4 cup Kahlua or rum
mix all ingredients together and bake until spongy (about 45 minutes)
Re: spirited chocolate cake
chocolate recipes
Chow Mein Noodle Cookies
(from the Canadian Lutheran ladies Family Favorites Cookbook):
6 oz chocolate chips
6 oz butterscotch chips
4 oz dry chow mein noodles
1 cup chopped walnuts
1 cup flaked coconut
Melt the first 2 ingredients. Mix the last 3 ingredients together (I've used mini marshmallows, peanuts, whatever calls to me at the time). Pour melted chips over the mix, spoon onto wax paper and refridgerate to harden.
Midnight Torte
(from Great Good Food)
This is a show-off recipe, and the quality of chocolate is critical. Call it an excuse to buy the really good stuff.
1 lb semi sweet baking chocolate
1 lb unsalted butter
6 eggs
1. In the top of a double boiler over medium-high heat, melt the chocolate and butter together. Place the mixture into a medium mixing bowl. Wash the top of the double Boiler.
2. In the double boiler over medium-high heat, whisk the eggs until warmed through. Remove the eggs from the heat, and, using an electric mixer set on high, beat for 6 minutes, or until thickened.
3. By hand, fold the thickened eggs into the chocolate, one quarter at a time, until completely blended.
4. Preheat the oven to 425F.
5. Pour the batter into a 16-inch springform pan [I used a 9 1/2 inch]. Place the pan in a glass pan, and add enough water to come to 1 inch from the top of the springform pan. Bake for 15 minutes.
6. Remove the torte from the oven and cool for one hour at room temperature. Refrigerate 24 hours before slicing with a hot knife. Serve topped with fresh fruit.
[Follow the instructions religiously; they incorporate (in things like washing pots) wait times for things to cool down a bit. The springform pan does not have to be waterproof; the water will drain out while cooling and the torte will be just fine. You might want to put it on a towel for the first hour in that case.]
Re: chocolate recipes
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I have a recipe for chocolate zucchini bread, too, somewhere. I haven't made it myself, but it was excellent.
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One: Almond M&M's. Buy them in the small packet, and the quantity/calories are automatically controlled
Two: My chocolate favorite.
Half chocolate milk:
2 cups skim milk
2 or 3 tablespooons Hershey's Chocolate Milk Mix
Basically, you pour the milk in a jar. Add the desired amount of milk mix. Shake. Drink.
Somewhere betwwen 250 and 300 calories.
2 cups skim milk = 180 calories
3 tablespoons chocolate milk mix= 90 calories
Total equaL = 270
The container says use 3 spoonfuls of mix per cup, which is way too many.
This way you get the protien and goodness of skim milk, and the taste of chocolate.
Do not try the reduced calorie nestle quick. It tastes artificial. This is real sugar, and meets that need. Without messing up your blood sugar for the rest of the day.
Chocloate Covered strawberries, South Beach Diet, Phase Two
http://alfreda89.livejournal.com/119932.html
You can use !/2 and 1/2 or creme fraishe (just a bit) to make these, too. Enjoy!
Chocolate craving fix
Second: Breyer's Coffee Ice Cream with Butterscotch sauce. Oh, wait, that doesn't have any chocolate. But it fixes the sugar craving.
Second alternative solution: plain M&Ms.
Third alternate: Heath bars.
If I were -planning- a chocolate dessert & not just indulging a whim, I'd make pots de creme. But this requires at least 2 days' notice as I don't keep whipping cream on hand, though the Baker's Semi-sweet cooking chocolate is always around, and the recipe is better if it ripens in the refrigerator at least 6 hours. Want the recipe?
Re: Chocolate craving fix
Re: Chocolate craving fix
Pots de Crème Makes 6
½ lb. german sweet chocolate
¼ c. light cream
2 egg yolks (slightly beaten with fork)
1 C. cream, whipped
Melt chocolate in double boiler, remove double boiler top from heat. Add light cream. Stir until smooth. Pour small amount over egg yolks, mix well. (If you put the yolks into the hot chocolate, they will curdle.) Add rest of egg yolks and return all to the double boiler and cook 3 min. stirring constantly with whisk. Cool until mixture gets to temp so that you can fold in whipped cream without curdling. Turn into pots de crème cups leaving space to put a dab of whipped cream or plain cream. Put on lids. Refrigerate overnight.
This recipe came originally from the Chicago Tribune in the 1950's (without the parenthetical interpolations.) My family usually uses demitasse spoons to eat this, partly because it is so rich & partly to make the experience last longer!
Re: Chocolate craving fix
Re: Chocolate craving fix
I'll torment you with FREE chocolate
(Anonymous) 2006-03-21 03:29 am (UTC)(link)Re: Chocolate craving fix