Cocoa Butter Quotes

I kept my arms around Joi and my face buried deep in her hair while I waited for Peter Pan to slip through the window. I thought I needed him to tell me what I should do. But he never showed up. He left me alone with a girl who smelled of jasmine and cocoa butter. And before I fell asleep, I finally realized that was more than enough.

What I ate for breakfast on school mornings was one buttered roll--a soft roll, not a hard roll--and one cup of cocoa; any attempt to alter this menu I regarded as a plot to poison me.

Thank God for good genes and cocoa butter!

COFFEE Ingredients : 1 cup brewed organic coffee 1 tablespoon organic grass-fed butter 1 tablespoon MCT oil (I prefer Dave Asprey’s Brain Octane) 1 teaspoon cocoa powder A generous sprinkling of cinnamon Method

Another way to spot chickenheads is by checking out their navels. Many chickenheads had mothers who didn’t know how to properly remove their umbilical cords when they were babies. (You can’t use cocoa butter to help remove the umbilical cord.) This causes their navels to protrude or become slightly disfigured as they grow up. Beware. And

Cocoa-buttered girls were stretched out on the public beach in apparently random alignments, but maybe if a weather satellite zoomed in on one of those bodies and then zoomed back out, the photos would show the curving beach itself was another woman, a fractal image made up of the particulate sunbathers. All the beaches pressed together might form female landmasses, female continents, female planets and galaxies. No wonder men felt tense.

They lost their sense of reality, the notion of time, the rhythm of daily habits. They closed the doors and windows again so as not to waste time getting undressed and they walked about the house as Remedios the Beauty had wanted to do and they would roll around naked in the mud of the courtyard, and one afternoon they almost drowned as they made love in the cistern. In a short time they did more damage than the red ants: they destroyed the furniture in the parlor, in their madness they tore to shreds the hammock that had resisted the sad bivouac loves of Colonel Aureliano Buendía and they disemboweled the mattresses and emptied them on the floor as they suffocated in storms of cotton. Although Aureliano was just as ferocious a lover as his rival, it was Amaranta ?rsula who ruled in that paradise of disaster with her mad genius and her lyrical voracity, as if she had concentrated in her love the unconquerable energy that her great-great-grandmother had given to the making of little candy animals. And yet, while she was singing with pleasure and dying with laughter over her own inventions, Aureliano was becoming more and more absorbed and silent, for his passion was self-centered and burning. Nevertheless, they both reached such extremes of virtuosity that when they became exhausted from excitement, they would take advantage of their fatigue. They would give themselves over to the worship of their bodies, discovering that the rest periods of love had unexplored possibilities, much richer than those of desire. While he would rub Amaranta ?rsula’s erect breasts with egg whites or smooth her elastic thighs and peach-like stomach with cocoa butter, she would play with Aureliano’s portentous creature as if it were a doll and would paint clown’s eyes on it with her lipstick and give it a Turk’s mustache with her eyebrow pencil, and would put on organza bow ties and little tinfoil hats. One night they daubed themselves from head to toe with peach jam and licked each other like dogs and made mad love on the floor of the porch, and they were awakened by a torrent of carnivorous ants who were ready to eat them alive.

I mean, have you ever imagined the ocean is alive, and needs to tell us something important, and the only way it can talk is by making waves crash, and we just lounge there, drenched in cocoa butter, on towels with crappy novels and volleyballs, sipping spritzers, as the ocean uses all its strength to repeat the same warning over and over?

Next, make the icing. Melt the butter or margarine, then mix with the cocoa powder, milk powder, sugar, and vanilla essence until soft and shiny.

I mean, have you ever imagined the ocean is alive, and needs to tell us something important, and the only way it can talk is by making waves crash, and we just lounge there, drenched in cocoa butter, on towels with crappy novels and volleyballs, sipping spritzers, as the ocean uses all its strength to repeat the same warning over and over? (from the poem "The Berlin Mall")

1 teaspoon vanilla extract 1 2/3 cup sugar 3 eggs I love him 3/4 cup butter or margarine (softened) but I’m not 'in love' with him 1/2 cup cream (unsweetened) 1 cup all-purpose flour we're getting married 2/3 cup cocoa tomorrow 1/4 cup baking powder (beat until blended)

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

food processor with the honey. Blend while slowly adding milk to thin the mixture. Watch carefully, as you may need more or less than the ½ cup of milk. You are looking for the texture of soft-serve ice cream. Once this texture is achieved, transfer to a bowl and place in the freezer for at least 3 hours or overnight. Before serving, add mix-ins, if desired, like chopped nuts, dark chocolate chips, or peanut butter. Top with fresh berries. Chef Tips: • For chocolate ice cream, add 2 tablespoons of natural (non-alkalized) cocoa powder at the end before you chill the “ice cream.” As you blend the mixture, make sure there are no lumps. You may have to first pass the cocoa powder through a sieve

I've made countless variations on this recipe. Chai-infused shortbread diamonds. Rosewater shortbread squares. Cocoa shortbread sandwiches spliced with Nutella. But tonight, in honor of Grandma Damson, I make hers, from memory. In a sense, I fail. No ghosts materialize in the kitchen, not Grandma Damson, not Nonna, not anyone. But out of the mess I make a dozen ideal shortbread wedges, perfect in shape, size and flavor. Warm and delicate. With a glass of cold milk, they are delicious. When shortbread melts on your tongue, you feel the roundness of the butter and the kiss of the sugar and then they vanish. Then you eat another, to feel it again, to get at that moment of vanishing. I eat myself sick on them.

Figgy Pudding Cupcakes 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. cardamom 1/2 tsp. ground cloves 250g all-purpose flour 25g unsweetened cocoa powder 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 100g unsalted butter 100g molasses 50g sugar 2 eggs 1 tsp. vanilla 1 tsp. brandy 100ml milk Preheat oven to 340°F and butter cupcake pan. Combine dry ingredients and sift; set aside. Cream butter, molasses and sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and brandy. Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each. Bake for about 20–22 minutes. Ice if you like with brandy butter icing.

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

I was told love should be unconditional. That's the rule, everyone says so. But if love has no boundaries, no limits, no conditions, why should anyone try to do the right thing ever? If I know I am loved no matter what, where is the challenge? I am supposed to love Nick despite all his shortcomings. And Nick is supposed to love me despite my quirks. But clearly, neither of us does. It makes me think that everyone is very wrong, that love should have many conditions. Love should require both partners to be their very best at all times. Unconditional love is an undisciplined love, and as we all have seen, undisciplined love is disastrous. You can read more about my thoughts on love in Amazing. Out soon! But first: motherhood. The due date is tomorrow. Tomorrow happens to be our anniversary. Year six. Iron. I thought about giving Nick a nice pair of handcuffs, but he may not find that funny yet. It's so strange to think: A year ago today, I was undoing my husband. Now I am almost done reassembling him. Nick has spent all his free time these past months slathering my belly with cocoa butter and running out for pickles and rubbing my feet, and all the things good fathers-to-be are supposed to do. Doting on me. He is learning to love me unconditionally, under all my conditions. I think we are finally on our way to happiness. I have finally figured it out. We are on the eve of becoming the world's best, brightest nuclear family. We just need to sustain it. Nick doesn't have it down perfect. This morning he was stroking my hair and asking what else he could do for me, and I said: 'My gosh, Nick, why are you so wonderful to me?' He was supposed to say: You deserve it. I love you. But he said, 'Because I feel sorry for you.' 'Why?' 'Because every morning you have to wake up and be you.' I really, truly wish he hadn't said that. I keep thinking about it. I can't stop. I don't have anything else to add. I just wanted to make sure I had the last word. I think I've earned that.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

Death by Chocolate Dark chocolate ganache on a chocolate with chocolate chips cupcake. 1⅓ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup unsweetened cocoa powder ⅛ teaspoon salt 3 tablespoons butter, softened 1½ cups white sugar 2 eggs, at room temperature ¾ teaspoon vanilla extract 1 cup milk 1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips 2 cups heavy cream 2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

Use oils generously. Curtailing oil is entirely unnecessary, part of the nutritional dietary blunders of the past forty years. Use healthy oils liberally, such as extra-virgin olive oil, coconut oil, avocado oil, and cocoa butter, and avoid polyunsaturated oils such as sunflower, safflower, corn, and vegetable oils (which trigger oxidation and inflammation). Try to minimize heating and cook at lower temperatures; never fry, since deep-frying is the extreme of oxidation that triggers, among other things, AGE formation.

Prior to my first voyage at sea, my father advised me to always get to know the cooks. Sometimes I’d step in and wash pots and pans or help lift a heavy case of something. It worked on my first voyage and still did now. Many times I’d help carry boxes of food and store their contents in the pantry. So after dropping a few hints, the cooks did me a favor and put out a box containing milk, butter, cocoa, sugar and flour. This acquisition was for the rich chocolate brownies that Ann would make for me to bring back to the ship. They must have been the most delicious brownies since everyone, including the cooks, expected me to bring them some. When I got to the galley, I could see the box they had prepared for me sitting on a counter, but I was looking through a heavy wire mesh securing the area, and the only access door had one of the big brass government locks on it. For a fleeting moment, I thought that I would not be able to get the precious ingredients that were so near and yet inaccessible, but it didn’t take long for me to figure out that I could climb over the top where a section of the mesh was missing. It took some gymnastics, but I was young and agile enough to get in and out with the box, without leaving any evidence of the entry. When I think of some of the chances I took for the most ridiculous reasons, I’m surprised that I ever made it to graduation, but everyone counted on me to deliver the brownies and I wasn’t about to let them down. I later found out that the cooks purposely left the galley unlocked for me, but then someone on the security watch took it upon themselves to lock it. Who knows?

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

Black people of all shapes, sizes, and personalities value the moisturizing product known as body lotion. Lotioning alleviates ashiness. To be “ashy” is to be unkempt. Lotioning is the very least one can do to be socially presentable and physically acceptable. Cocoa butter, shea butter, and aloe vera are black-people essentials; some treat the moisturizing process as a meditative ritual. Some use only as much as necessary to cover the ashiest areas (knuckles, elbows, and knees). But all understand its importance.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter.

Your skin is not black. Your skin is Cocoa.

But Anita Roddick had a different take on that. In 1976, before the words to say it had been found, she set out to create a business that was socially and environmentally regenerative by design. Opening The Body Shop in the British seaside town of Brighton, she sold natural plant-based cosmetics (never tested on animals) in refillable bottles and recycled boxes (why throw away when you can use again?) while paying a fair price to the communities worldwide that supplied cocoa butter, brazil nut oil and dried herbs. As production expanded, the business began to recycle its wastewater for using in its products and was an early investor in wind power. Meanwhile, company profits went to The Body Shop Foundation, which gave them to social and environmental causes. In all, a pretty generous enterprise. Roddick’s motivation? ‘I want to work for a company that contributes to and is part of the community,’ she later explained. ‘If I can’t do something for the public good, what the hell am I doing?’47 Such a values-driven mission is what the analyst Marjorie Kelly calls a company’s ‘living purpose’—turning on its head the neoliberal script that the business of business is simply business. Roddick proved that business can be far more than that, by embedding benevolent values and a regenerative intent at the company’s birth. ‘We dedicated the Articles of Association and Memoranda—which in England is the legal definition of the purpose of your company—to human rights advocacy and social and environmental change,’ she explained in 2005, ‘so everything the company did had that as its canopy.’48 Today’s most innovative enterprises are inspired by the same idea: that the business of business is to contribute to a thriving world. And the growing family of enterprise structures that are intentionally distributive by design—including cooperatives, not-for-profits, community interest companies, and benefit corporations—can be regenerative by design too.49 By explicitly making a regenerative commitment in their corporate by-laws and enshrining it in their governance, they can safeguard a ‘living purpose’ through times of leadership change and protect it from mission creep. Indeed the most profound act of corporate responsibility for any company today is to rewrite its corporate by-laws, or articles of association, in order to redefine itself with a living purpose, rooted in regenerative and distributive design, and then to live and work by it.

I bury myself in the comfort offered by my bar of white vanilla and olive oil chocolate, enjoying every luxurious morsel. This isn't strictly pure chocolate as it's made with cocoa butter rather than cocoa solids (these things matter to the aficionado) but it's so great that Clive is allowed to keep it in his repertoire. It's like a grown-up version of a Milky Bar---but I'd never dare say that within earshot of Clive. I let its velvety texture melt slowly on my tongue and let out a long, steady exhalation of breath. Joy is returning to my life.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa powder, a splash of milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn't yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate desert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That's my kind of ice cream! p292

Ingredients • 2 cups all-purpose flour • 1/2 cup unsweetened dark cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 3/4 stick (6 tablespoons) salted butter, softened • 1 cup granulated sugar • 2 large eggs • 1 1/2 teaspoon peppermint extract • 1 cup semisweet chocolate chips • 1 tablespoon confectioners' sugar optional: • 8 ounces, weight semi-sweet chocolate and/or white chocolate, melted • 1/2 cup crushed finely crushed peppermint or chopped andes mints Instructions 1 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. 2 In a bowl whisk together flour, cocoa powder, baking soda, and salt. 3 In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add peppermint extract and combine well. 4 Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

Meredith’s Grandmother’s Brownie Recipe Preheat the oven to 350 degrees. Grease an 8x8-inch pan. Ingredients: 6T good quality cocoa powder 1 stick of salted butter 1 cup of white sugar 2 eggs ¾ cup of unbleached all-purpose white flour ½ t baking powder ½ cup of chopped walnuts (optional) Preparation: In a saucepan, melt cocoa and butter together on medium heat. Turn off the heat and let the mixture cool for a minute. Stir in sugar and eggs. Stir in flour and baking powder. Pour into pan and bake for 20-25 minutes. Note: Use less time for dark metal pan and more time for glass pan. Cool, cut, and eat!

All the bleach in the world couldn’t disguise her lavender scent. It hangs in the air, haunts the walls. I swear it bleeds from her bones because her shampoo is some kind of berry, her lotion is cocoa butter, and her pussy is paradise. But all I smell is lavender. Fucking Echo.

—and every woman in the room thinks of her husband … with his cocoa-butter jowls and Dior Men’s Boutique pajamas … ducking into the bathroom and locking the door and turning the shower on, so he can say later that he didn’t hear a thing—

CHOCOLATE BANANA PANCAKES WITH WHOLE GRAIN Ingredients: 1¼ cup whole wheat pastry flour 3 tbsp. cocoa powder 1½ tsp. ground cinnamon 1 tsp. baking soda ½ tsp. salt ¼ cup sugar 2 tbsp. butter, melted, plus more for pan ½ tsp. vanilla extract 1 cup milk 1 medium very ripe banana, mashed (about ½ cup) 1 egg Sliced bananas and chocolate syrup, for serving Directions: Whisk the flour, cocoa, soda, cinnamon, and salt in a bowl and then set it aside. Whisk sugar, 1 tbsp. butter, vanilla, milk, banana, and egg

Ingredients 1 lb melt and pour soap base 3 Tbsp cocoa butter 1 Tbsp coconut oil 1/4 cup finely ground coffee Cocoa powder to color the soap 1 Tbsp orange essential oil 1 1/2 cappuccino fragrance oil or coffee fragrance oil Instructions 1. Make

Tbsp orange essential oil 1 1/2 cappuccino fragrance oil or coffee fragrance oil Instructions 1. Make the orange cappuccino fragrance oil by mixing the orange essential oil and the coffee fragrance oil together and store in dark glass bottle until ready to use. 2. Melt soap and cocoa butter together, stirring gently until melted. 3. When completely melted, remove from heat. 4. Stir in coconut oil and coffee grounds. Add orange cappuccino fragrance oil. 5. Pour into molds and let dry until hard.

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

One of my favourite pieces of research was done by Barry Groves showing that cocoa butter – yes dark chocolate – has approximately 5.5, not 9, calories per gram

ZERO BELLY DRINKS BLUEBERRY DAZZLER Makes 1 serving 1 scoop vegetarian protein powder* ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) ½ cup frozen blueberries ½ tablespoon almond butter Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 6 g fat; 3 g fiber; 28 g protein * Note: All nutritional stats calculated using Vega Sport Performance Protein (Vanilla). Exact nutritional content may vary based on your choice of plant-based protein powder. STRAWBERRY BANANA Makes 1 serving 1 scoop vegetarian protein powder ⅓ cup frozen strawberries ¼ frozen banana ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 5 g fat; 4 g fiber; 29 g protein THE PEANUT BUTTER CUP Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter 1 tablespoon unsweetened cocoa powder ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 258 calories; 6 g fat; 5 g fiber; 30 g protein MANGO MUSCLE-UP Makes 1 serving 1 scoop vegetarian protein powder ⅔ cup frozen mango chunks ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 224 calories; 5 g fat; 3 g fiber; 29 g protein VANILLA MILKSHAKE Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 248 calories; 6 g fat; 3 g fiber; 29 g protein CHAPTER EIGHT THE ZERO

THE PEANUT BUTTER CUP Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter 1 tablespoon unsweetened cocoa powder ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional)

all-purpose flour 3 tablespoons unsweetened cocoa 1 1/4 cups packed brown sugar 2/3 cup melted butter 3 eggs 1 15oz can pumpkin 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet, Sara) - Your Highlight on Location 89-100 | Added on Friday, October 24, 2014 5:00:30 PM 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2/3 cup granulated sugar 2 teaspoons vanilla extract 1/3 cup sour cream 1/2 cup semi-sweet chocolate chips Chocolate Ganache Frosting (see frosting section) Directions: Preheat oven to 350 degrees F. In a medium bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, and cloves, then set aside. In a large mixing bowl, cream butter, brown sugar and granulated sugar. Beat until light and fluffy. Add eggs, pumpkin, and vanilla and beat for about 1 minute. Add sour cream, scrape down sides of bowl, then add flour mixture, and mix lightly until just combined. Fold in chocolate chips. Spoon batter into muffin liners until each is 2/3 full. Bake for 18 to ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet,

Buy This: Unknown Almond Milk Almonds Apples Bananas Blueberries Cinnamon Cocoa Powder Coconut Water Greek Yogurt Honey Lime Juice Peaches Peanut Butter Pineapple Spinach Watermelon Whey Protein

Chocó Pecan Snack Prep Time: 10 minutes* Servings: 6   INGREDIENTS 1 cup raw pecans 1 cup dried pitted dates 2 tablespoons raw coconut butter (or cacao butter) 1/4 cup raw cocoa powder 1/4 cup shredded or flaked coconut 1/4 teaspoon Celtic sea salt   Instructions 1.      Line square baking dish with parchment paper. Allow coconut or cacao butter to soften. 2.      Add pecans to food processor or high-speed blender and process until finely ground, about 1 minute. 3.      Add dates and coconut or cacao butter and process until mixture sticks together, about 1 - 2 minutes. 4.      Add cocoa, coconut and salt. Process until well ground but not completely smooth. 5.      *Transfer mixture to parchment lined baking dish and firmly press into bottom with hands or spatula. Refrigerate until set, about 2 hours. 6.      Remove from refrigerator. Slice and serve chilled. Or allow to warm to room temperature and

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

There were three wedding cakes, curious and historical but tasty, each labeled with a calligraphed card: "Plumb Cake" with currants, nutmeg, mace, cinnamon, salt, citron, orange peel candied, flour, eggs, yeast, wine, cream, raisins. Adapted from Mrs. Simmons, American Cookery, 1796. "Curran-cake" with sugar, eggs, butter, flour, currans, brandy. Adapted from Mrs. McClintock, Receipts for Cookery and Pastry-Work, 1736. "Chocolate Honeycake" with oil, unsweetened cocoa and baking chocolate, honey, eggs, vanilla, flour, salt, baking powder. Adapted from Mollie Katzen, The Enchanted Broccoli Forest, 1982.

She considers a tray of flaky 'jesuites,' their centers redolent of frangipani cream, decorated with violet buds preserved in clouds of black crystal sugar. Or 'dulce de leche' tarts- caramelized swirls on a 'pate sucree' crust, glowing with chocolate, tiny muted peaks, ruffles of white pastry like Edwardian collars. But nothing seems special enough and nothing seems right. Nothing seems like Stanley. Avis brings out the meticulous botanical illustrations she did in school, pins them all around the kitchen like a room from Audubon's house. She thinks of slim layers of chocolate interspersed with a vanilla caramel. On top she might paint a frosted forest with hints of white chocolate, dashes of rosemary subtle as deja vu. A glissando of light spilling in butter-drops from one sweet lime leaf to the next. On a drawing pad she uses for designing wedding cakes, she begins sketching ruby-throated hummingbirds in flecks of raspberry fondant, a sub-equatorial sun depicted in neoclassical butter cream. At the center of the cake top, she draws figures regal and languid as Gauguin's island dwellers, meant to be Stanley, Nieves, and child. Their skin would be cocoa and coffee and motes of cherry melded with a few drops of cream. Then an icing border of tiny mermaids, nixies, selkies, and seahorses below, Pegasus, Icarus, and phoenix above.

Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence.

She tested the peppermint cocoa. The rich, dark liquid warmed her tongue and put a shine in her green eyes as she swallowed. She sighed. "I would live inside this if I could." "You and Willy Wonka." Anna set her mug in the sink and gathered ingredients for the truffles. Today she thought she'd make a variety filled with dark chocolate, raspberry, peanut butter, or almond cream. "I wish he was real." "I bet you wish you had a golden ticket too," Eli said. Anna looked over her shoulder, and they shared a smile that made her insides feel hot and gooey like the center of a fresh cinnamon bun.

The African culture is not centred around equalising the exposure of bare skin to sexual connotations, as it is the case in the West. Africans have always felt comfortable in their skin being kissed by the Sun due to the hot weather that the Africans enjoy. Moreover, the African skin, full of cocoa and butter, neither cracks nor dies under the warm kiss of the Sun.

Africans have always felt comfortable in having their skin being kissed by the Sun. Simply because the African skin, full of cocoa and butter, neither cracks nor dies under the warm kiss of the Sun.

The African culture is not centred around equalising the exposure of bare skin to sexual connotations, as it is the case in the West. Africans have always felt comfortable in having their skin being kissed by the Sun. Simply because the African skin, full of cocoa and butter, neither cracks nor dies under the warm kiss of the Sun.

Ingredients: First, add unresolved tension with one Jack Campbell, who is either out sick or out participating in the Senior Skip Day shenanigans taking place during the school day. Mix in nearly twenty-four hours without contact from Wolf, two seconds after essentially baring my soul to him by showing him the thing I am most proud of in this world. Add what is proving to be the most awkward hangout with Landon and a large group of incredibly drunk teenagers on the face of the earth. Add chocolate chips, butter, flour, salt, cocoa powder, eggs, and more embarrassment than the body of a teenage girl can possibly contain, set the oven to a bajillion degrees, and set the whole damn thing on fire.

Schwieger ordered the submarine to the bottom so his crew could dine in peace. “And now,” said Zentner, “there was fresh fish, fried in butter, grilled in butter, sautéed in butter, all that we could eat.” These fish and their residual odors, however, could only have worsened the single most unpleasant aspect of U-boat life: the air within the boat. First there was the basal reek of three dozen men who never bathed, wore leather clothes that did not breathe, and shared one small lavatory. The toilet from time to time imparted to the boat the scent of a cholera hospital and could be flushed only when the U-boat was on the surface or at shallow depths, lest the undersea pressure blow material back into the vessel. This tended to happen to novice officers and crew, and was called a “U-boat baptism.” The odor of diesel fuel infiltrated all corners of the boat, ensuring that every cup of cocoa and piece of bread tasted of oil. Then came the fragrances that emanated from the kitchen long after meals were cooked, most notably that close cousin to male body odor, day-old fried onions. All this was made worse by a phenomenon unique to submarines that occurred while they were submerged. U-boats carried only limited amounts of oxygen, in cylinders, which injected air into the boat in a ratio that varied depending on the number of men aboard. Expended air was circulated over a potassium compound to cleanse it of carbonic acid, then reinjected into the boat’s atmosphere. Off-duty crew were encouraged to sleep because sleeping men consumed less oxygen. When deep underwater, the boat developed an interior atmosphere akin to that of a tropical swamp. The air became humid and dense to an unpleasant degree, this caused by the fact that heat generated by the men and by the still-hot diesel engines and the boat’s electrical apparatus warmed the hull. As the boat descended through ever colder waters, the contrast between the warm interior and cold exterior caused condensation, which soaked clothing and bred colonies of mold. Submarine crews called it “U-boat sweat.” It drew oil from the atmosphere and deposited it in coffee and soup, leaving a miniature oil slick. The longer the boat stayed submerged, the worse conditions became. Temperatures within could rise to over 100 degrees Fahrenheit. “You can have no conception of the atmosphere that is evolved by degrees under these circumstances,” wrote one commander, Paul Koenig, “nor of the hellish temperature which brews within the shell of steel.

Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the gran blanco- the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.

The wedge of cake, sheathed in its tight plastic wrap, beckoned. I sat down and gave thanks for women like Beth Anne, who practiced the endangered art of baking (one day "baked from scratch" may sound as archaic and faraway as "alchemy"). I ate the cream cheese frosting first, and then as I tucked into the garnet sponge of the cake, DWH asked me whether Baby Harper had sent me the photographs. I concentrated on the moist crumb of the cake. I thought about how its flavors- butter, cocoa, and vanilla- had no relationship to its flamboyant color. Red was a decoy, a red herring, and with each bite there was a disconnect between expectation and reality. That was the main source of the cake's charm.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Peanut Butter Swirl Brownies ¾ cup chunky peanut butter 4 tablespoons butter, melted ½ cup confectioners’ sugar ½ teaspoon vanilla extract ¾ cup cocoa powder ½ teaspoon baking soda ⅔ cup vegetable oil ½ cup boiling water 2 cups sugar 2 eggs 1⅓ cups all-purpose flour 1 teaspoon vanilla ¼ teaspoon salt Preheat oven to 350 degrees. Oil and flour a 9×13 baking pan. Mix together the peanut butter, butter, confectioners’ sugar and vanilla extract. Set aside. Combine cocoa powder and baking soda in a medium bowl. Add ⅓ cup of the vegetable oil and mix together thoroughly. Add boiling water and stir until mixture thickens. Add the rest of the vegetable oil, eggs and sugar and stir until smooth. Mix in flour, vanilla and salt until thoroughly blended. Pour brownie batter into the prepared baking pan. Drizzle peanut butter mixture over brownie batter. Using a knife, cut through the topping and batter to create a marbled effect. Bake for 35–40 minutes, or until brownies are set in the middle and peanut-butter-swirl topping begins to puff slightly. Allow to cool in pan before cutting.

He plastered himself with enough cocoa butter to moisturise the city's knees and wore so much cologne it soured your tongue when he walked with any vim.

Modifying existing recipes with different oils and extracts will give you the confidence to use common guidelines and oil properties to create your soap from scratch. The general rule of thumb is to replace oils with similar oils; that is, replace solid oils with other solids, and liquid oils with other liquids. For example, olive oil is a good substitute for canola oil, but cocoa butter is not. Read chapter 5​➔​ to learn about usage rates for individual oils.

When you get an idea of what you want, plunge in and do it! Take a risk. You may only semi-succeed, or you may blow it entirely, but so what? The materials of Herbalism are inexpensive (actually the cost of cocoa butter is a bit outrageous). Most likely you’ll ultimately create a successful experience far beyond your initial dream. It’s an adventure, and it’s fun. If it’s not, you should probably forget about the whole thing anyway and do something else. And you’re guaranteed to learn something of value (make notes), and it might make a poignant story you can divulge someday when you write your book.

Amma’s Cola Cake Ingredients Cake: 2 cups flour 2 cups sugar ½ pound (2 sticks) butter 3 tablespoons baking cocoa 1 cup Coca-Cola ½ cup buttermilk 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1½ cups mini marshmallows 2 eggs Icing: ¼ pound (1 stick) butter 3 tablespoons baking cocoa 6 tablespoons Coca-Cola 4 cups confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup chopped pecans Directions Cake: 1. Preheat the oven to 325 degrees F. 2. In a mixing bowl, sift together the flour and sugar. Set it aside. 3. Melt the butter in a saucepan. Stir in the cocoa and Coca-Cola, and bring to a boil. Remove from heat. 4. Pour the liquid mixture over the flour and sugar. Add the buttermilk, baking soda, vanilla, marshmallows, and eggs. Stir well. 5. Pour the mixture into a greased 9 x 13-inch pan. Bake for 30 minutes. Remove from oven and ice while hot. Icing: 6. Melt the butter. Stir in the cocoa and Coca-Cola. Remove from heat. 7. Add the confectioners’ sugar, vanilla, and pecans. Stir well. 8. Pour icing over hot

Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.

Black Forest Cupcakes A rich chocolate cupcake with cherry filling and vanilla cream frosting. 1⅓ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the vanilla. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Vanilla Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners’ sugar 2 tablespoons milk 1 can cherry pie filling Chocolate shavings 12 fresh cherries with stems In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed and adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Using a melon baller, scoop out the center of the cooled cupcakes no more than halfway down. Spoon in the cherry pie filling. Using a pastry bag, pipe the vanilla cream over the tops of the cupcakes. Garnish each with chocolate shavings and a fresh cherry on top.

Aunt Cecelia’s Fudgy Marshmallows 1⁄2 cup butter 1⁄2 cup brown sugar packed 1⁄2 cup white sugar 1 egg 1 teaspoon vanilla 1 3⁄4 cup flour 1⁄4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips 1 1/2 cups frozen miniature marshmallows 2 tablespoons milk Directions: Preheat oven to 375 Mix the butter and sugar Add in the egg, milk, and vanilla Add flour, salt, baking soda, and cocoa Add chocolate chips Scoop out a spoonful. Lightly roll into a ball. Indent center and put in 3-4 frozen marshmallows. Mold the dough until it covers the marshmallows. Place on cookie sheet. Makes approximately a dozen Bake at 375 for eight minutes

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates

Hot Chocolate Cupcakes A combination to die for – hot chocolate AND cupcakes! This recipe makes 14 cupcakes. Ingredients For the chocolate cupcakes: - ½ cup unsweetened natural cocoa powder - ¾ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 large eggs at room temperature - ½ cup granulated sugar - ½ cup packed light brown sugar - ⅓ cup vegetable oil - 2 teaspoons pure vanilla extract - ½ cup buttermilk For the frosting: - ½ cup dry hot chocolate mix (with NO marshmallows) - ⅓ cup heavy cream - ¾ cup unsalted butter at room temperature - 3 – 3 ½ cups confectioners’ sugar Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin time with cupcake liners. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside. Beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to batter. The batter will be somewhat thin. Pour batter into the prepared cupcake tin. Fill each paper liner halfway. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting. Make the frosting In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes or until at room temperature. Beat the butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. For a thicker frosting, add more confectioners’ sugar. Transfer frosting to a pastry bag fitted with desired tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

soda in the milk and water. Add the butter or margarine and syrup or treacle and mix slowly but well. Sieve the flour, cocoa, salt, and baking powder into a mixing bowl. Add the mixed ingredients from the saucepan and mix well, again slowly. Pour into two cake tins and bake for 20 to 25 minutes. When cooked, leave the cakes in their pans until cool. Next, make the icing. Melt the butter or margarine, then mix with the cocoa powder, milk powder, sugar, and vanilla essence until soft and shiny.

Heal the World with Chocolate Muffins 1 stick unsalted butter (4 ounces), melted and cooled 2 large eggs, well beaten 1 cup buttermilk 2 tsp vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 cup sugar 2½ tsp baking powder ½ tsp salt 1 cup semisweet chocolate chips Preheat oven to 375 degrees F. Butter or line with paper inserts 14 muffin cups. In a bowl, whisk together the melted butter, eggs, buttermilk and vanilla extract. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients. Stir just until the ingredients are combined. Do not overmix. There will be lumps in the batter. Fill the muffin cups evenly with the batter. Place in the oven and bake for approximately 25 minutes or until a toothpick stuck in the center comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the pan.

CHOCOLATE CAKE ½ cup butter ¾ cup cocoa ½ cup hot water 1 cup sugar 3 teaspoons baking powder 1 cup honey 4 eggs 1 cup milk 2½ cups cake flour Cream butter, sugar, honey and cocoa and add the hot water, beat well, then add well beaten eggs, flour, baking powder and milk. Bake in a moderate oven (350) for 40 to 50 minutes.2

Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao

1 teaspoon salt 2 eggs ½ cup sour cream 1 teaspoon vanilla Combine chocolate, butter, and boiling water in medium bowl. Stir until smooth. In large bowl, combine flour, sugar, baking soda, and salt. Gradually add chocolate mixture to dry ingredients, beating well. Blend in eggs, sour cream, and vanilla. Beat till smooth, about 1 minute. Pour into cupcake tins (approximately 24 cupcakes) and bake at 350 degrees for 35 to 40 minutes. Frosting 2 ½ tablespoons cocoa 1 cup sugar 1 stick butter ¼ cup milk

½ teaspoon vanilla Sift cocoa and sugar in a saucepan. Add butter and milk and bring to a rolling boil for 60 seconds. Add vanilla. Pour into a small mixing bowl and beat until cooler and spreadable. Frost cupcakes and enjoy the scrumptiousness!

Preheat oven to 375’. In an ungreased 9 X 13 glass pan, sift the following: 3 cups flour 2 teaspoons baking soda 2 cups sugar 6 tablespoons cocoa ¾ teaspoon salt Make three holes in the center of the dry ingredients – (use the back of a spoon) Put ¾ cup vegetable oil in the center hole. 2 teaspoons vanilla in one hole. 2 tablespoons vinegar in the last hole. Pour 2 cups water over the top and stir with a fork, reaching into the corners, until the batter shows no traces of flour. This is why it’s nice to use the glass pan, so you can see every last drop. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out dry. Cool completely before frosting. Chocolate Frosting: ½ cup butter 2/3 cups cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Melt butter in a medium-sized saucepan over medium heat. As soon as it is completely melted, remove from heat. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting. Blessings.

I feel like people say this a lot and it should be banned from all books, but she smelled like cocoa butter. She read books avidly. She walked with a certain swagger. My friend Nathan saw her walking down the street, and told me, I can’t tell if she’s incredibly cocky or incredibly tortured.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling. These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips (I use milk chocolate), set them on a piece of waxed paper, and refrigerate them to set the chocolate. Yield: Approximately 4 dozen, depending on cookie size.