3 tablespoons hot clarified unsalted butter
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour, plus a little
1 Tablespoon sifted all-purpose flour
1/3 cup sifted unsweetened cocoa powder,plus
1 Tablespoon shifted unsweetened cocoa powder, preferrably Dutch processed
4 large eggs
2/3 cups sugar
1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped for ruffles.
Take a chocolate cake fromthe store and add fresh blended rasberries and rasberry flavoring.
Bake in two 8 inch rounds or jelly roll baking sheets @ 350* degrees for 22-30 min. Allow to cool on racks until cool to touch.
Whether you buy a butter cream chocolate frosting or bake from scratch you will utilize parchment paper and a spreading spatula to create waves of chocolate. Decorate with shaved chcolate pieces. Serve to the delight of your guests
1 1/4 cups all-purpose flour
1 teaspoon salt
8 oz unsalted butter
4 oz unsweetened chocolate, coarsely chopped
2 oz bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Center on rack int he oven and peheat the oven to 350* degrees. Bake them at a lower temp of 330* degrees.
Sift the flour and salt together, set aside
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesnt scorch.
( Alternately, you can melt the ingredients in the top of a double boiler over and not touching, simmering water.)
add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan fromt he heat and stir in the vanilla.
Pour the mixture into a large bowl
Put the remaining 1 cup of sugar and the eggs into a bowl and mix with a wisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs dont set from the heat.
Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and soubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gnetly fold in the dry ingredients.
Pour and scrape the batter into an unbuttered 9 inch square pan.
Bake brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
For those who are passionate about brownies and chocolate, there are those who have their favorites cakey or fudgey.
The luxurious texture of these brownies will be worth the effort and a real treat to enjoy.
2/3 cups shortening
2/3 cups butter or margerine
1 cup granulated sugar
1 cup light brown sugar (packed)
2 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walunts or pecans)
1 (12 oz pkg.) semi-sweet chocolate chips
Heat oven to 375* degrees
Mix thoroughly shortening, butter, sugars, eggs and vanilla
Stir in remaining ingredients
Drop dough by rounded tablespoons or scoops onto ungreased baking sheets
Bake 8 to 10 min or until light brown
Cool slightly before removing from baking sheet
If using self-rising flour,omit baking soda and salt
Many people have a good idea or a “cute” name for a business… the difference in determining whether this is a real business or a hobby.
A business is planned and developed to produce an income, with the conception of larger income..
I am a member of a large group of intelligent, creative women who a great many have those “cutsy” business names, but if analyzed would not qualify as a viable business. Feeding off of each others well wishes won’t bring anyone to the leval of prosperity. One must search within the effort to determine if long range goals are achievable or just part of what the business could be………..
It’s great to have a dream and being an independant entreprenuer, but you must search in realistic terms to evaluate if it’s going to bring what you expect.
Just remember to act on your dreams is much more than the majority of people will ever do. Those who maintain their passion and adapt the niche concept to market will be at least partially headed down the right track.
1/2 cup evaporated milk
1 cup grated chocolate (not chips)
Approx. 1/2 teaspoon flavoring ie vanilla
Warm milk over low heat, then slowly mix in chocolate until melted. Remove from heat and add flavoring if desired.
Variations of this Fondue could be:
DARK, WHITE, PEANUT BUTTER, MARBLED
BOURBON BROWNIES SUBMITTED BY: SHERRYL YONZON
1 1/4 cups of flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 oz unsweetened chocolate chopped
12 tablespoons (1 stick and half) unsalted butter, cubed
2 1/2 cups of sugar
1 tablespoon vanilla
1/4 cups bourbon (Marker’s Mark)
1 1/4 cup chocolate chunks, divided
1 1/4 cup toasted pecan halves, broken into pieces
Preheat the oven to 325* F grease and line a 9 X 13 inch pan with parchment paper
In a double boiler, melt the butter and chocolate together. Keep an eye on it stirring occasionally. While the butter and chocolate melt, in medium bowl sift together the flour and baking powder. Wisk in salt, and set aside.
When the butter and chocolate have melted remove from heat and stir in the sugar. (If you are a brownie purist, use a wooden spoon.) Then stir in the eggs, one at a time. Add vanilla and bourbon and mix until incorporated. Next fold in the flour mixture in three additions. When the flour is mostly incorporated fold in 3/4 cup of the chocolate chunks and 3/4 cup pecans.
Transfer batter to your prepared pan, and spread evenly. Sprinkle with the remaining chocolate chunks and pecans.
Bake for 30-35 minutes, until a cake tester or toothpick comes out clean. Rotate ahlfwa through baking. (This recipe makes pretty fudgy brownies.) If you want them extra fudgy, bang on your counter top, as if you were dropping them, when you go to rotate your brownies.) Let cool & enjoy!
If you do not have a double boiler, do not panic. You have options. You can put a pyrex glass bowl on top of a saucepan with a little bit of water in it, about an inch. Bring water to a simmer, and place the bowl on top. OR use your microwave. Just pop in your butter and chocolate, microwave it for 30 second intravals, stopping to stir, until everything has melted.
YUMMY IN THE TUMMY!!!!mmmmmm
Antioxidents such as pomagrantes ,blueberries, red wine pale in comparison to the amazing benefits of CHOCOLATE. But dark chocolate leaves them all in the dust. the USDA chart of antioxidant foods measured in ORAC’s (oxygen radical absorbance capacity units). For every 100 grams, dark chocolate has 13,120 ORAC’s, blueberries only have 2,400.
Antioxidant rich diets have been linked to a lower risk of heart attacks, stroke, cardiovascular disease, cancer, high blood pressure, cholesterol, arthritis, asthma, Alzheimer’s and more. So, when considering consuming a treat Chocolate should and most probably is the first choice.
There are those who state that chocolate is filled with fat, sugar, and caffeine, as it does remain true that cocoa butter, the main source of fat in chocolate is comprised of both saturated and unsaturated fats, but most of this, about 75%, is in the form of oleic and stearic acids. Diets rich in these acids haave been shown to lower cholesterol levels. While 25% of the fat in chocolate is “the bad stuff” the amount of good fat in chocolate seems to counteract the bad stuff. As with all chocolates, the darker the chocolate the healthier the antioxidant-packed cocoa.
Now to bring up the “BAD” stuff, like sugar. Keep in mind that a dark chocolate bar may contain ten to fifteen grams of sugar, which is still less than the 22 grams of sugar in your glass of orange juice, or the 29 grams in your cup of yogurt, and of course the 34 grams in your glass of cran-grape juice. Reading your labels will pay benefits. A great many specialty chocolatiers are choosing healthier alternatives to refined white sugar. such as evaporated cane juice,and molasses.
To uncover a more in depth knowledge about the Health benefits of chocolate, pick up Rowan Jacobsen’s “The Surprising Health Benefits of America’s Favorite Passion”
Whether you are sceptic or believer since the Aztec’s favored the Conquestadors with this delictabletreat it has become the desired edible for everyone. The effects Chocolate has on our brains is indisputable, mood altering chemicals are scientifically proven and the results are pure pleasure.According to the Food and Drug Administration “an aphrodisiac is a food , drink,drug, or device which can arouse or increase sexual capacity and stimulate desire.” More reason men usually find Chocolate as a gift, brings rewarding benifits.
Chocolate affects human behavior primarily because it contains two particular substances Phenylethylamine and Seratonin, both of which are mood lifting elements of the brains natural hormones. Thus, natural is nature to our being and Chocolate promotes feelings of happiness, love, passion, lust and arousal. Thereby, I choose it is both and so much more than an Aphrodisiac or a love potion.