What You Need:

1/4 C + 2 T of buttermilk

1/4 t of baking soda

1 large egg

1 t vanilla extract

3/4 C of flour

2/3 C of sugar

1/4 C of unsweetened cocoa powder

1/4 t of salt

1/4 C + 2 T of unsalted butter

How to Make It:

Lightly spray the inside of a loaf pan.

Dust the pan with flour and tap out any excess.

Adjust the oven temperature to 350 degrees.

Place the rack into the middle of the oven.

Pour the buttermilk into a mixing bowl.

Whisk in the baking soda until blended in well.

Carefully stir in the egg and the vanilla.

In another bowl gently whisk together the flour, sugar, cocoa powder and salt.

Add in the butter and half of the buttermilk mixture.

With an electric mixer on low speed mix until the dry ingredients are just moistened.

Up the mixer speed to medium and beat 45 seconds or until the butter is lightened and doubled in amount.

Add the remaining buttermilk and beat for 20 seconds.

Spread the batter into the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the pan and place on a wire rack to cool for 10 minutes.

Remove the cake from the pan and place the cake on the wire rack until cooled completely.

Makes 8 servings

This moist pound cake is perfect for that mid morning snack. Add a cup of your favorite flavored coffee and you have the perfect pick me up for the rest of your busy morning. Make this cake the perfect evening meal dessert. Top with assorted broiled fruit such as peaches, pears or cherries. Place the fruit slices over the cake. Sprinkle with sugar and dot with bits of butter. Broil 6 inches from the heat source for 1 minutes or until the fruit is caramelized. 

What You Need:

3 T of butter, cut into pieces

9 oz. good quality white chocolate, divided

3/4 C of boiling water

1/4 C + 2 T of sour cream, at room temperature

1 large egg yolk

3 T of vanilla extract, divided

1 1/2 C of flour

1 1/2 C of sugar

1/2 t of baking soda

1/2 t of salt

2 C of heavy whipping cream

How to Make It:

Move the oven rack to the center of the oven then preheat the oven to 350 degrees.

Lightly spray then dust with flour a 9 inch cake pan being sure to tap out excess flour.

Place 3 oz. of the white chocolate into a microwave safe bowl.

Heat the chocolate on medium power for 1 minute then stir until smooth.

Let the chocolate cool to lukewarm.

Put the butter into another microwave safe bowl.

Microwave on medium 30 seconds or until melted completely.

Add the water to the butter and whisk until blended together well.

Whisk in the sour cream, egg yolk and 1 1/2 t of vanilla.

Dump the flour and sugar into a mixing bowl.

Add in the baking soda and salt and whisk until combined together.

Stir in the sour cream mixture and the white chocolate until well blended.

Pour the batter into the prepared cake pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Place the cake pan on a wire to cool.

Place the cream into a microwave safe bowl.

Microwave the cream on high for 1 1/2 minutes or until just starting to boil.

Stir in the remaining white chocolate until melted.

Let the mixture cool slightly then cover and refrigerate for 3 hours or until well chilled.

When ready to frost the cake remove the cake from the pan and place on a platter.

Stir the remaining 1 1/2 t of vanilla into the frosting.

Frost the sides and top of the cake before cutting.

Makes 6 servings

If you like white chocolate this cake is to die for. Single layer cakes are easy to put together and even easier to ice. They give the right amount of cake to enjoy in one setting without feeling like you have over indulged. If you want a little regular chocolate place dark chocolate curls as a garnish on the top before cutting.

What You Need:

1 C + 1 T of flour

1 1/3 C confectioners’ sugar

1/3 C of unsweetened cocoa powder

2/3 t ground ginger

9 large egg whites

1 t of cream of tartar

1/4 t of salt

1 T of vanilla extract

1 C + 2 T of sugar

8 oz. semisweet chocolate, chopped

1 T light corn syrup

1 C heavy cream

How to Make It:

Set the oven temperature to 350 and place the oven rack in the center of the oven.

In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.

In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.

Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.

When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.

When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.

Continue mixing until medium peaks form.

Fold the flour mixture into the egg white mixture until well combined.

Pour the batter into an ungreased angel food cake mold.

Bake 35 minutes or until the cake springs back easily when touched.

Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.

Place the semisweet chocolate into a mixing bowl.

Pour the corn syrup over the chocolate.

Pour the heavy cream into a saucepan and place the pan over medium high heat.

Bring the cream to a steady boil then pour over the chocolate syrup mixture.

Whisk the mixture until the chocolate has melted and the mixture is smooth.

Run a knife around the edges of the cake and remove from the mold.

Invert the cake onto a platter and remove the pan.

Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

Makes 8 servings

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.

If the last kind of chocolate you bought was a Hershey’s bar, listen up. The baking aisle in the supermarket is filled with all types of chocolate from milk chocolate morsels to flavored morsels to block chocolate to gourmet varieties. What you choose depends on why you need it.

1.      Dark chocolate or milk chocolate bars – With or without the nuts or fruit pieces, these are great for eating. If you are trying to get your daily dose of chocolate, eating a dark variety without the nuts or fruit will be the best overall as far as calories. Dark chocolate has many health benefits. Milk chocolate is creamy but the added milk also adds calories and fat. Eating a specialty or gourmet chocolate bar will yield a smoother taste. Depending on the chocolate manufacturer, you may get a different taste with each brand you try.

2.      Cocoa powder – This is where the chocolate begins as a presscake once the cocoa butter is removed. The presscake can then be packaged as cocoa powder for hot chocolate and also for baking. Unsweetened baking cocoa is best for recipes. Hot chocolate has other dried ingredients added like sugar and dehydrated marshmallows. It is just for drinking.

Have fun. If you are an avid baker, try different types of chocolate to make your creations. Gourmet chocolates are usually made from different types of cocoa beans which can intensify the flavor. Keep a variety of chocolate products on hand so that you are always prepared to whip up something good when the mood hits you.

All you used to have to do is check out the candy aisle for some great-tasting chocolate. But, chocolate comes in many forms not just to eat but to bake and create. The next time you are buying chocolate for your recipes, use the following tips.

1.      Semisweet morsels – Everybody loves chocolate chip cookies. They are a favorite after-dinner or party-time treat. So, what chocolate do you reach for? Most people reach for the semi-sweet chocolate morsels or chips. They hold their shape and are not bitter. Once you bite into them, they melt into sweet goodness. Use them also for muffins and pancakes.

2.      Semisweet chocolate bricks – This is primarily baking chocolate. It can be cut up and melted for chocolate candy, chocolate cakes and icings.

3.      Unsweetened dark chocolate bars – Unsweetened chocolate is used for recipes that call for other sweet ingredients like sugar or honey to offset the bitter taste. Many unsweetened dark chocolate bars don’t contain anything but cocoa solids so they are safe for those with food allergies.

What You Need:

8 T of unsalted butter

1/3 C of unsweetened cocoa powder

2 (10 oz.) bags of mini marshmallows

10 C of rice crispy cereal

3/4 C of semisweet chocolate chips

How to Make It:

Place the butter into a large saucepan.

Place the pan over medium high heat and allow the butter to begin to melt.

Stir in the cocoa powder until blended in well.

Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.

Remove the pan from the stove and stir in the cereal until well coated.

Stir in half of the chocolate chips.

Cover 2 baking sheets with wax paper.

Lightly oil your hands with liquid oil.

Form the mixture into balls about the size of golf balls.

Place the balls on the prepared baking sheets.

Let the balls stand at room temperature until cooled.

Makes 80 balls

If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.

European Enlightenment

The civilizations of this region enjoyed hundreds of years of good fortune with the cocoa bean, hidden from the outside world. It wasn’t until the 16^th century when European explorers discovered the region that cocoa and chocolate was introduced to the rest of the world.

The European explorers found the chocolate drink quite bitter. They did, however, notice the magnificent effects that the food had on the natives and their culture. They were allowed to carry beans back to Europe. They used their sweeteners like honey to add a more flavorful taste to the drink. When sugar was imported to Spain and other European countries, they used that to flavor their chocolate drinks, in search of the perfect taste.

The drink took off in Europe. It was the newest thing and caught the eye of royalty and the priesthood alike.

The Europeans had to tinker with their newfound creation so they began to manufacture it themselves. They developed the first press to remove the cocoa butter from the paste and leave them with powder. The powder was mixed with other liquids to create a better drink. They also found that by adding in some of the cocoa butter they could create a molded bar from the cocoa beans – bar chocolate.

This was less than 200 years ago. Now, we reap the fruits of their ingenuity. Since then, chocolate has enjoyed a rich and tasty place in the world of confections.

We’d all like to think that chocolate just fell from the skies like nectar from the gods but that’s not so. It did have a little ways to go to be considered sweet to the taste. Here is a little background on the evolution of chocolate.

Mesoamerica

Chocolate, namely cocoa beans have been used for thousands of years. As early as 250 A.D., ancient civilizations of Mexico and South America used the cocoa bean. It was used as currency.

The trees grew under shade cover on the rainforest floor. Over centuries, natives cultivated the plant and moved it to their villages where each could grow their own. Maybe that’s where the phrase “money growing on trees” came from. Literally, they could grow their own currency. That was one importance of the bean.

Secondly, the cocoa bean was used as a drink. The beans were fermented, roasted and then ground into a paste. Mixed with water, spices and sometimes cornmeal, the drink was quite popular. The commoner got to drink it during celebrations, but the chocolate drink, called xocoatl was reserved mostly for the upper echelons of society – the Emperor (of course), soldiers and priests.

Because the drink contained almost 100% cocoa solids, the effects that we have discovered today were quite prominent back then. The drink increases stamina, endurance, mood and was used as an aphrodisiac by Montezuma.

What You Need:

1/4 C of orange juice

1/3 C of dried cherries

1 1/4 C of warm water

1 T of active dry yeast

3/4 C of bread flour

1/2 C + 2 T of cocoa powder

2 t of salt

1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.

Bring the orange juice to a brisk boil then remove the pan from the heat.

Stir in the dried cherries and cover the pan.

Allow the cherries to steep in the orange juice for 30 minutes.

Pour the water into a mixing bowl.

Sprinkle the yeast over the water and allow it to stand 10 minutes or until the yeast beings to foam.

Sprinkle in the flour and cocoa powder.

Mix on low speed for 3 minutes or until the dough begins to come together.

Add the salt, adjust the mixer speed to medium and beat for 2 minutes.

Add the cherries along with the steeping juice,

Reduce the mixer speed to low and mix until the ingredients are just blended in.

Dampen a clean kitchen towel with water and place over the bowl.

Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.

Spray a baking sheet with a non stick cooking spray.

Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.

Using your hands work both pieces of dough to form two tight balls.

Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.

Spray two loaf pans well with cooking spray.

Work both of the dough balls into a loaf form and place into the prepared pans.

Sprinkle the tops of both breads evenly with the chocolate chips.

Cover the pans again with a damp towel and let the dough rise for 1 hour or until it rises to fill three quarters of the pan.

Set the oven temperature to 400 degrees and allow the oven to preheat.

Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

This bread is quite moist and very yummy. Feel free to add any type of dried fruit that you like. Be sure to adjust the type of juice you use to match the fruit you include.

People who eat chocolate, dark chocolate that is, also have lower blood sugar. Unlike other chocolate varieties, dark chocolate doesn’t spike blood sugar levels. This is a great thing because now you can eat dark chocolate, satisfy your craving and not crave any more afterwards.

What about your brain?

Chocolate helps there too. Chocolate contains a substance called theobromine. It acts like caffeine to give you a little “pick-me-up” when you need it.

Chocolate also triggers the brain to release those good feeling endorphins. You know the ones – they are accessed when you exercise. So, eating chocolate has a soothing effect on the brain, helping to reduce stress and improve clarity in the mind (even if only for a little while).

Don’t forget that over eating any food, especially chocolate, can have negative effects. In other words, we’re not suggesting you sit down and eat an entire box of candy bars. However, if you do, be prepared for the crash that will come once the sugar high is gone.

Who knew that chocolate was good for your heart and your mind? Will it replace the apple a day to keep the doctor away? Maybe not, but it is the sweetest way to help your health that we know of.