Tag: cocoa powder

Try Something New! DIY Protein Powder

Well, here we are a few days after New Year’s and, so far so good. I’ve been able to stay on track and feel great. One of the things I’ve been doing is having a homemade protein powder on the counter, at the ready. This makes it so easy to grab something healthy when cravings strike.  I also use it for a quick breakfast.

There are literally thousands of ready-made protein powders on the market so why do I feel compelled to make my own? I have never been able to find one that doesn’t taste, I’ll say it, GROSS, to me. I have very sensitive taste buds. That means that in some powders I will taste every vitamin. In others, I can taste the chemicals. Or worse, in the “natural” ones that it tastes like I’m drinking grass. The others I’ve tried and liked are not natural and so sweetened that I know they aren’t healthy.

So, I started my research and came up with my own recipe. It gave me a starting flavor I like and flexibility of adding chocolate, vanilla, berry, and others. This base is so great because you can get creative.  How about making the chocolate powder version and adding peanut butter and banana? I love to add frozen cherries to the vanilla and to the chocolate. Truly the possibilities are endless.

Enjoy and be sure to let me know what you try!

 

DIY Protein Powder

1/2 cup protein source like dry milk, whey, whole nuts, seeds or hemp hearts, choose one or mix it all up.                                                                                                                                                               1/2 cup rolled oats.                                                                                                                                        Optional-add fiber  – 1/3 cup of chia seeds, ground flax seed, wheat germ or hemp hearts.                   Add some Flavor:                                                                                                                                       2 T. cocoa powder or                                                                                                                                       1/4 of a vanilla bean, scraped or                                                                                                                  1 T. espresso powder or                                                                                                                             2 T. ground, freeze-dried berries

Grind your desired ingredients, in a food processor, until it is a fine powder. I make several different flavors at one time. Store in an airtight container, in the refrigerator.

To make the smoothie, add 2 T. powder, 1 cup milk (regular, seed, nut or coconut), and 1/2 frozen banana. You can use other frozen fruit, but I start with bananas because of the thickness they give.

This morning I had chocolate powder and added 1 T. PB Fit powder. I used unsweetened vanilla coconut milk. YUM!!!

Mark’s Cookies from Spain!

This summer I had the greatest trip to Spain with my husband. I’ve written about many parts of the trip and shared many recipes. However, it has taken me months to duplicate a most important recipe. Double Dark Chocolate Chip Cookies from The Principal hotel. You have to understand my husband is not much of a sweet eater and chocolate would never be his first choice. So, when he asked the maître d’ if he could have some cookies to take on the airplane home, I almost fell over.

When we did finally arrive at home I made it my quest to duplicate the recipe. I wrote to the chef. I explained how my husband coveted his cookies and asked if he would share the recipe with me. While I waited for his response I played around with some other recipes. I found a few online and even tried a couple of Dorie Greenspan’s. Each time he tried them and each time the verdict was, “Not the same.”.

I was delighted when I got an email from the chef with his recipe, but it was just chocolate chip cookies.  I wrote back and explained it was the dark chocolate chip cookies and he replied right away with the adjustments to make the recipe into the dark cookies. I will say that there were still adjustments to be made. For example, Celsius to Fahrenheit conversion wasn’t an exact science, nor were weight measurements versus cup and tablespoon measurements. So again, I made many versions and they were “Not the same”.

One more try and I got it. Let me tell you that my husband really likes a crunchy cookie and it was hard to get that right without having either burnt or just dry cookies.  Remember every oven is different and every taste too.  Adjust for your oven and preference.

I hope you enjoy these as much as my husband did.  Please put your comments.  I love to hear from you.  Happy Holidays!

Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350°
  2. Whisk together flour, baking soda and salt.
  3. In an electric mixer, with paddle attachment, cream together butter and both sugars.
  4. Add vanilla and eggs, one at a time.
  5. Beat until well mixed.
  6. Gradually add flour and mix util "dry".
  7. Stir in dark chocolate.
  8. Fold in white and semi-sweet chocolate chips.
  9. Scoop onto ungreased baking sheet. Leave them kind of roundish for best texture.
  10. Bake at 350° for 13-16 minutes.
Recipe Notes

 

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Caffeine to Go – Cappuccino Muffins!

There is a coffee store every 500 yards, on every block. The coffee shelf at your local grocery store has become the coffee aisle and the fact that bakers have been putting coffee in their chocolate recipes for years, is finally out of the darkness. I wanted to find the perfect recipe to encapsulate all I love about coffee and baking, but wasn’t overtly chocolate. Cappuccino Muffins!

I first tried Cappuccino Muffins when my second daughter was in pre-school. One of the Moms brought them in for the Mom’s whose kids were going through transition. At that point in pre-school you start the day with your child and then go sit outside for a while to make sure they can hack it without you. I have to admit, my girls were always independent enough that I could have dropped them off their very first day and they would have been fine. Other Moms didn’t have it so easy and we could hear their kid wailing, waiting for them to come back in. So those perfect muffins, flavored with espresso, and studded with chocolate chips were just what we all needed to settle our nerves and spark conversation.

I had been given the recipe but have searched high and low for my copy and couldn’t find it. Let the recipe testing begin! It was a truly fun day and I might have a mild case of the jitters, from all the caffeine, but I think I came up with just the right flavor and an added perk of espresso cream cheese schmear. I ran out of my instant espresso powder and my local grocer didn’t have it. They did have Starbuck’s Via Instant Coffee in Italian Roast. That worked just fine.

These are great to make ahead and keep on the counter for about a week. You can also make them and freeze them. I would wrap them individually and grab them on the way out the door. By the time you get to work they will have defrosted and be ready to eat. Even better, you can toast them, from frozen, and use a little of the schmear.

Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Cappuccino Muffins with Espresso Scmear
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
Espresso Schmear
Servings: muffins
Instructions
  1. In a medium bowl whisk together flour, sugar, baking powder and salt.
  2. In a large bowl whisk together milk and coffee until coffee dissolves.
  3. Add the butter, egg and vanilla and mix well.
  4. Stir dry ingredients into wet ingredients until just blended.
  5. Fold in chocolate chips.
  6. Fill paper lined muffin tins 2/3 full.
  7. Bake at 375° for 15-20 minutes. Just until tester comes out clean.
  8. Cool for 5 minutes in pan then on rack.
  9. Serve with schmear.
Espresso Schmear
  1. In a small bowl beat together all schmear ingredients until well blended. Refrigerate until served.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Challenge- Passover is Coming!

For Passover, I am always looking for your input. This year especially I wanted to hear from you.  I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it.  Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”

If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!.  Have an easy Passover!

Mustard Onion Marinade Brisket
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Mustard Onion Marinade Brisket
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Ingredients
Servings:
Instructions
  1. Make a paste the first five ingredients and rub all over the brisket. Wrap brisket in parchment then foil. Place in refrigerator for at least 3 hours, preferably overnight.
  2. Remove parchment and foil. Place in a roasting pan, with beef broth and cover TIGHTLY with foil, again.
  3. Bake at 500°F for 1/2 hour then reduce heat to 325°F and bake another 2 hours or longer.
  4. Let meat rest for at least a 1/2 hour before slicing. Better yet let it cool completely. Refrigerate and reheat or serve cold.
Recipe Notes

All I can say is YUM!!!!

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Passover Potato Souffle
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Passover Potato Souffle
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Ingredients
Servings:
Instructions
  1. Peel the potatoes and cook in a medium saucepan until tender. Drain. Transfer to a large mixing bowl and mash.
  2. Grate half the cheese and mix with hot potatoes. Add salt, pepper and paprika.
  3. Beat the potatoes until cheese melts. Add the milk and egg yolks. Mix well.
  4. In a small bowl, beat the egg whites until stiff; fold them into the potato mixture.
  5. Turn into a, very lightly greased, 1 1/2 quart casserole. Sprinkle with remaining grated cheese.
  6. Bake in a preheated 425°F oven for 20 minutes
Recipe Notes

This recipe serves 4. It doubles easily.

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Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Ingredients
Servings:
Instructions
  1. In a large saute pan, melt the margarine. Add the garlic and sauce until soft. Watch it, so it doesn't burn. Add the parsley and continue to saute until soft.
  2. Add the zoodles and toss until well coated in sauce. If you want the sauce a little thinner add some of your reserved pasta water.
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Ingredients
Pavlova
Mascarpone Cream
Servings:
Instructions
Pavlova
  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
  2. In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
  3. Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
  4. Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
  5. Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
  6. Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
  7. Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
Mascarpone Cream
  1. In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
  2. Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
  3. The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.
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Cacao Nib & Fennel Encrusted Pork Tenderloin

This is absolutely scrumptious. If you don’t eat pork, beef works really well here, too.

Cacao Nib & Fennel Encrusted Pork Tenderloin
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Cacao Nib & Fennel Encrusted Pork Tenderloin
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F.
  2. Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
  3. Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
  4. In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
  5. Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
  6. Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.
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