Cocoa Options Quotes

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.

Jade’s 5 - minute Chocolate Mug Cake — When Wigwags are in short supply, this is the quickest way I’ve found to chocolate bliss. First, get yourself the biggest microwaveable mug in the cupboard. In it put: - 4 tablespoons flour - 4 tablespoons sugar - 2 tablespoons cocoa Mix it well. Then add: - 1 egg Mix. Then add: - 3 tablespoons milk - 3 tablespoons oil Mix. Then add: - 3 tablespoons chocolate chips (NOT optional—at least as far as I’m concerned) - 1 capful of vanilla extract And…wait for it…MIX! Cook for 3 minutes at 1000 watts (high). The cake will look like it’s going to overflow but don’t freak out! Let it cool for a bit (unless you want to burn your lips off) then ENJOY! NOTES & TIPS: Some say this can serve 2 but, yeah right; whatever. TAKE OUT THE SPOON before you microwave the mug. Don’t ask me why I know this…

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!

HOMEMADE ENERGY BALLS These delicious energy balls are a great source of protein and, as well as being great on the bike, are brilliant for beating cravings between meals. Servings 5 Calories per serving: 195 kcal Carbohydrate per serving: 26 g Fat per serving: 9 g Protein per serving: 7 g INGREDIENTS 100 g dried dates 30 g rolled oat flakes 2 tbsp agave nectar syrup 24 g pumpkin seeds 1 tsp vanilla extract 1 tbsp cocoa powder 1 tbsp protein powder (optional) METHOD 1. Place the pumpkin seeds into a blender and blitz until smooth, then spread out on a large plate. 2. Put the remaining ingredients in the blender and blend until you have a very smooth paste. With wet hands, remove the dough and form into walnut-sized balls. 3. Roll the balls in the blended pumpkin seeds. They will keep for about two weeks in an airtight container.

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)

Ingredients 1 cup whole pecans 18 pitted dates 1 teaspoon pure vanilla extract 4 tablespoons unsweetened cocoa powder Garnishes: coarse sea salt, unsweetened shredded coconut, very finely chopped pecans (optional) Directions

Dad went back to the front, taking Jovie with him, and Kye cornered me. Backing me up until my ass bumped into one of the workshop tables. “You have no sense of personal space, do you?” Not that I minded. Especially when he trapped me there, planting soft kisses against my throat and shoulder. “We could try for a workshop-table-baby.” His laughter rumbled in his chest, making my toes curl. “How about it?” It took an extreme amount of willpower to not let his kisses distract me. “First, we’re not trying for any kind of baby while Dad’s here.” He grunted, twisting the ends of my hair around his fingers. “We could come back after hours.” My brows hiked into my hairline. “Why would we come all the way back into town when we have a perfectly comfortable bed. And kitchen. And living room. And the armchair that we still have yet to christen.” We shared a wicked smirk before I gave him a quick, chaste kiss and whispered, “I don’t want a chisel poking my ass while you fuck me. Not sexy.” “Armchair baby it is,” he sighed, like he was accepting the next best option. “Should I at least buy you a drink first? Soften you up a bit?” “Hmmm,” I hummed, reaching up to tap his chin with my index finger. “Well, if you insist. How about hot cocoa?” He shook his head, laughter dancing in his eyes, and I had to keep myself from getting swept away by his gaze. “I know just the place.” Kye donned his coat and slid his hand into mine. We made our way to The Bowl, ordered our drinks, and met at the windows where, almost exactly one year ago, I’d dabbed whipped cream off his nose. I reached up now to do the same after he took his first sip, because he still didn’t have the skills to drink The Bowl’s monstrosity properly. “I’m starting to think you do it on purpose,” I accused, balling up the napkin. I’d never openly admit it was one of my favorite things. “Holly?” “Yes?” “Shut up and forking kiss me.” And I did. I forking kissed the big, Krampus-looking, kindhearted, funny, foul-mouthed, available all-months-of-the-year alien. It just happened to be another one of my favorite things.

Mexican Hot Chocolate Fudge Pops These fudge pops are infused with protein from the silken tofu and egg whites. Flavored with cinnamon and cayenne (just a hint for a little warmth), these are the perfect dessert or snack for when a chocolate craving hits. MAKES 8 POPS  TOTAL TIME: 3 HOURS 20 MINUTES 1 12-ounce block silken tofu 2 ounces high-quality bittersweet chocolate, finely chopped 5 tablespoons confectioners’ sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon cayenne (optional) ⅛ teaspoon fine sea salt, such as Maldon 2 large egg whites (or equivalent meringue powder if avoiding raw eggs) Pinch of cream of tartar Red pepper flakes or chili powder 1. Drain the tofu: Carefully transfer the tofu to a fine-mesh strainer and drain well. 2. Melt the chocolate: Microwave the chocolate in a small microwave-safe bowl on high power, stopping and stirring every 15 to 20 seconds, until the chocolate is melted and smooth, about 90 seconds. Let cool. 3. Mix the pudding: Transfer the tofu to the small bowl of a food processor. Add the confectioners’ sugar, cocoa powder, vanilla, cinnamon, cayenne, and salt. Process the mixture, stopping the processor to scrape down the sides of the bowl if necessary, until smooth, about 1½ minutes. 4. Add the melted chocolate and blend until smooth, about 15 seconds. Transfer to a large bowl. 5. Form the pudding pops and freeze: In a medium bowl, whisk the egg whites and cream of tartar until firm peaks form, 2 to 3 minutes (easiest done with an electric mixer). Gently fold the egg whites into the chocolate mixture. 6. Divide the pudding among 8 popsicle molds. Use a table knife to remove any large air bubbles. Top off the molds with any remaining chocolate mixture. Tap the molds on the counter to remove any remaining air bubbles. Place popsicle sticks in the molds. Freeze until solid, about 3 hours, or up to 2 weeks. 7. Serve the pops: To serve, run the molds under hot water for 5 seconds to release the popsicles. Dust the popsicles with the red pepper flakes and serve immediately.