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I LOVE CHOCOLATE!
Can't get enough of it!

Chocolate Myths
Chocolate is unfairly accused of containing high amounts of caffeine; the fact is, one ounce of regular chocolate has only about as much caffeine as a cup of decaffeinated coffee!

Chocolate is wrongfully associated with foods high in cholesterol; the fact is only chocolate containing milk or other dairy products has cholesterol, and even then only a low 8 mg or so per ounce!

Carob products are said to be more healthful than chocolate; the fact is, when carob powder is processed to have the same texture as a chocolate bar, it ends up with almost the same amount of fat as the chocolate it's trying to replace. Though carob has more calcium than chocolate, chocolate is higher in protein, phosphorous, and potassium!

Chocolate does not cause acne!

Chocolate does not cause hyperactivity in children!


"With moderation, chocolate can be a part of almost any balanced diet. "
                                                       Dr. Penny Kris-Etherton

" Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana... The researchers also discovered other similarities between the two, but can't remember what they are. "
                            --Matt Lauer on NBC's Today show    ;-)

The "Sanity Clause"

Surplus calories, without an increase in activity to burn them off, lead to surplus weight -- whether the calories come from chocolate or not. Accomodate your chocolate hankering accordingly. The average chocolate candy bar is worth about 250 calories, so a daily habit could lead to weight gains of approximately half a pound a week.

Remember, low fat doesn't necessarily mean low calorie.

Sometimes anything less than rich, pure chocolate won't satisfy you. If it takes 500 calories-worth of "low-fat, chocolate-flavored" cookies to satisfy your craving when a single fancy chocolate truffle (about 126 calories) will do, by all means go for the truffle. Another tactic is to eat a miniature-size candy bar or part of a full-size candy bar when the chocolate fancy strikes. There's no law saying you must eat an entire candy bar in one sitting!

CHOCOLATE CHOICES
ITEM TOTAL FAT· CALORIES·
2 Tbsp. chocolate syrup 0.3 g 82
1 cup hot cocoa, made with skim milk 1.5 g 188
10 candy-coated milk chocolate pieces 1.5 g 33
1 oz. chocolate fudge, homemade 3 g 99
1 oz. reduced-fat chocolate chip cookies (purchased) 3.5 g 130
3 milk chocolate kisses 4 g 74
1 miniature chocolate candy bar (0.7 oz.) 5 g 95
1 chocolate truffle (homemade; approx. 1 inch diameter) 8 g 126
1 oz. semisweet chocolate 8 g 140
1 oz. milk chocolate 8 g 150
1 oz. white chocolate 9 g 160
1 cup hot chocolate, made with whole milk 9 g 250
2 oz. candy bar with peanuts 13 g 270
1 cup chocolate milkshake, homemade 16 g 294
1 slice chocolate cake with fudge frosting 23 g 564
1 cup premium chocolate ice cream 30 g 464
·amounts of fat and calories are based on average estimates

If you feel the same as I do, just happen to like chocolate, or are just plain curious, these links are for you.

Kiss Kiss Kiss Kiss Kiss

The Chocolate Lover's Page
Godiva
The Chocolate FAQ
Chocolate Frequently Asked Questions
Hershey
Chocolatetown, USA - Hershey, PA

RECIPES

Caramel-filled Chocolate Cookies

Chocolate Italian Cream Cake

Mississippi Mud Cake

Chocolate Intemperance

Hyde Park Fudge Cake

Chocolate Fudge Pie

Chocolate Chess Pie

Pecan Fudge

Chocolate Sundae Pudding Cake

Jenni's Chocolate Trifle 


Caramel-filled Chocolate Cookies

Ingredients:

2 1/2 cup all purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly backed brown sugar
1 cup margarine, or butter softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans, divided (optional)
48 Rolo chewy caramel candies (5 rolls of candy)
1 tablespoon sugar
4 ounces vanilla flavored candy coating (optional)

One 9 ounce bag of Rolos or 5 rolls of candy is enough to make 4 dozen cookies.

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Chocolate Italian Cream Cake

Ingredients :

1 stick real butter
1/2 cup shortening
2 cups sugar
1 cup coconut
5 egg yolks
5 egg whites, beaten stiff
1/2 to 1 cup chopped pecans
1 cup buttermilk
2 cups flour, sifted
1 tsp vanilla
1 tsp baking soda
1/4 cup cocoa
Chopped pecans for garnishing

Cream Cheese Frosting
8 oz. cream cheese
1 stick butter
1-pound box powdered sugar
1/4 cup cocoa
1 tsp. vanilla
1/2 to 1 cup chopped pecans
Pecan halves for garnish
Milk as needed
  • Cream softened cream cheese and butter.
  • Add vanilla.
  • Sift powdered sugar and cocoa together and beat in gradually.
  • Add pecans
  • Add milk if necessary to thin to desired spreading consistency.

Use to frost tops and side of cake.
Garnish with whole pecans.

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This is sinfully rich, delicious, and the name fit the place!

Mississippi Mud Cake

Ingredients :

4 eggs
1/2 cup cocoa
1 tsp. vanilla
2 cups sugar
2 sticks melted margarine
1 1/2 cups flour
1 cup coconut
1 cup pecans
1 jar marshmallow creme

Frosting

1 stick melted margarine
6 Tbsp milk
13 cup cocoa
1 box powdered sugar
1 tsp vanilla
1 cup pecans

  • Melt margarine
  • Add all other ingredients except nuts
  • Mix well
  • Add nuts
  • Spread gently on top of the marshmallow creme

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Chocolate Intemperance

Cake

23-ounce package brownie mix
2 tablespoons water
3 eggs
1 teaspoon vanilla

Filling

1 1/2-pounds semisweet chocolate
1/2 cup strong coffee
3 eggs, separated
1/2 cup coffee liqueur, such as Kahlua or Tia Maria
2 to 8 tablespoons sugar, to taste
1/2 cup heavy cream

Chocolate Glaze

1/2-pound semisweet chocolate
1/3 cup water

For cake:

For filling:
  • Melt chocolate with coffee in microwave or top of double boiler.
  • Beat yolks until pale yellow and stir into chocolate.
  • Gradually stir in coffee liqueur.
  • Cool.
  • In separate bowl, beat whites, gradually adding sugar to taste, until stiff.
  • Gently fold whipping cream into chocolate, then fold in whites.
  • Spoon into cake-lined pan.
  • Chill for 3 to 4 hours until firm.
  • Unmold and cover with chocolate glaze.
Glaze:
  • Melt chocolate and water together.
  • Drizzle over cake.
  • Chill.
  • Serve in slender slices.
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Hyde Park Fudge Cake

5 1/2-ounces unsweetened chocolate
2/3 cup all-vegetable shortening
2 2/3 eggs
1 1/3 teaspoons vanilla
1 1/3 cups water
3/4 cup buttermilk or sour milk
2 3/4 cups sugar
3 cups flour
1 1/3 teaspoons baking soda
1 1/3 teaspoons salt

Icing

3/4 cup granulated sugar
6 tablespoons evaporated milk
3 ounces unsweetened chocolate
1 1/2 tablespoons butter (not margarine)

  • While cake is cooling, in top of double boiler, heat sugar in milk until sugar is dissolved. (The mixture will not feel grainy when rubbed between fingers.)
  • Melt chocolate and butter together.
  • Combine sugar and chocolate mixtures.
  • Add 1 to 2 teaspoons hot water to icing to enhance sheen if desired.
  • Pour icing over cake.
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Chocolate Fudge Pie

1 stick butter
1/4 cup cocoa
2 eggs, beaten
1 cup sugar
1/4 cup sifted flour
1/2 teaspoon vanilla
1 cup chopped pecans
10-inch unbaked pie shell
Vanilla ice cream or whipped cream

  • Blend cocoa into melted butter.
  • Add remaining ingredients, mix well and pour into pie shell.
  • Bake at 350 degrees 25 minutes.
  • Cool; refrigerate several hours or overnight.
Serve topped with vanilla ice cream or whipped cream.

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Chocolate Chess Pie

1 stick butter
3 tablespoons cocoa
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 small can evaporated milk
unbaked pie shell
Vanilla ice cream, sweetened whipped cream, or cool whip

  • Preheat oven to 325ºF.
  • Blend cocoa and sugar.
  • Add eggs and beat well by hand.
  • Add butter, milk, and vanilla.
  • Pour into unbaked pie shell and bake 35 to 45 minutes or until pie is just slightly shaky in center.
  • Bake at 350 degrees 25 minutes.
Serve topped with vanilla ice cream or whipped cream.

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Pecan Fudge
One of my earliest memories is of sitting on a yellow oilcloth-covered stool beside the stove watching my mother cook fudge. Of course I got to lick the spoon. This is the real stuff -- my mother's recipe. Now, nearly 50 years later, I still sit in my mother's kitchen on that same stool, but now I cook the fudge!

1 cup granulated sugar
1 cup firmly packed brown sugar
3/4 cup milk
2 tablespoons light corn syrup
2 squares (2 ounces) unsweetened chocolate
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans

  • Combine sugars, milk, and corn syrup.
  • Chop chocolate; add.
  • Cook slowly, stirring constantly, to 236ºF on candy thermometer (or when small quantity dropped into cold water forms a soft ball.).
  • Remove from heat, add butter or margarine without stirring.
  • Cool to lukewarm (110ºF on candy thermometer).
  • Add vanilla.
  • Beat until fairly thick.
  • Pour into buttered 8" X 8" X 2 " pan.
  • Cool; cut into squares.
(If the fudge is undercooked, it will not harden enough to cut into squares. Don't throw it away, though. It makes great ice cream topping!)

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The following recipe was sent to me by a fellow LOTH sister, Debbie, who has a wonderful page with everything you ever wanted to know about tea. Debbie says, "Nutrition information: You DON'T want to know. All we need to know is, if you like chocolate, it's worth it!!! Anyway, enjoy"

Chocolate Sundae Pudding Cake

1 c. flour
2/3 c. sugar
2 TBSP. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. chopped nuts
2 TBSP. butter or margarine, melted
1 tsp. vanilla
1/2 c. packed brown sugar
1/4 c. sugar
3 TBSP. unsweetened cocoa powder
1 tsp. vanilla
1/8 tsp. salt
1 c. boiling water

  1. Grease a 1 1/2-qt. casserole. Set casserole aside.
  2. In a large mixing bowl stir together the flour, 2/3 c. sugar, 2 TBSP cocoa powder, baking powder, and 1/4 tsp. salt.
  3. In a small mixing bowl stir together the milk, nuts, melted butter, and 1 tsp. vanilla. Add to the dry ingredients and stir to combine. Pour into the casserole.
  4. In another bowl stir together the brown sugar, 1/4 c. sugar, 3 TBSP. cocoa powder, 1 tsp. vanilla, and 1/8 tsp. salt. Sprinkle the mixture evenly over the batter. Pour the boiling water over batter; do not stir.
  5. Bake in 350 degree oven about 45 minutes or until a wooden tothpick inserted into the cake portion comes out clean.

Makes 4 to 6 servings.

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I went to visit my son and his family recently, and my daughter-in-law, Jenni, served this scrumptous chocolate trifle for dessert! I sat on a stool at the bar in her kitchen and watched her assemble it. Easy, and So Good!!!! It took lots of willpower to refuse seconds!

Components can be prepared in advance.
For best impression serve in glass bowl or trifle dish to show layers!

Chocolate Trifle

1 recipe browies (packaged mix)
1 box chocolate pudding mix
1 large container frozen whipped topping
6 Chocolate Toffee candy bars (Jenni used Skorr Bars)

Cook brownies and pudding according to package directions. Thaw Whipped Topping. Layer one third of each in this order:

Brownies, Pudding, Topping, crumbled Toffee Bars. Repeat layers two more times, ending with candy.

Sit back and graciously accept the compliments!

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I'll be adding more recipes from time to time as the craving for chocolate strikes!


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