Cocoa Powder Quotes

Logan didn't know what he'd been expecting to see- maybe some ground-up powder or specially aged cocoa beans from an exotic island. Instead, he saw their faces, full of anticipation, staring back up at him.

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

I took out my last batch of chocolates; a handful of dark and light truffles rolled in spiced cocoa powder. There's cardamom, for comfort; vanilla seeds for sweetness; green tea, rose and tamarind for harmony and goodwill. Sprinkled with gold leaf, they look like tiny Christmas baubles; prettily scented; perfectly round- how could she resist these?

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.

My mom has a special recipe for chocolate gulab jamun. She uses khoya, maida, cocoa powder, and drinking chocolate. After she rolls the balls, she fries them in a karahi and puts a chocolate chip on top.

And there are those who prefer cappuccino, which in turn can be served in several varieties... . Some want it scuro, with less milk, some want it chiaro, with note milk, and some prefer it workout foam, senna schiuma, and there is generally a shaker of cocoa powder somewhere available for those eager for a bit of chocolate. Caffelatte, a hot drink we Americans mysteriously have dubbed a “latte” (which in Italian simply means “milk”), comes in only one variety and is a morning drink, as is a cappuccino.

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

John laughed. "Out here, any cake is a treat." "But everyone has a favorite." Her eyes smiled at Nick. "Well?" "Chocolate, ma'am." The words surprised him by tumbling out of his mouth. "Chocolate, it is," she said gaily. "Good thing I brought cocoa powder with me." John winked at Nick before turning to his wife. "You practically brought all of Boston with you.

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.

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)

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 spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

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.

Speaking of makeovers, anyone notice Hort’s looking even juicier than he did at school?” chirped Dot, biting into the cocoa-pizza she’d swiped off the floor. “Saw him when we came in and he has this swarthy tan from working the moors and mud stains on his cheeks, like he’s Captain Lumberjack or something. But you know how I like woodsy types, with my crush on Robin Hood and all. Anyway, I sneak behind and give him a good sniff and notice he smells like a man now, nothing like that boy who used to wear frog pajamas and reek of baby powder, and all I could think was since there aren’t too many rooms in this place, I wonder if I can get Merlin to put me and him in the same—” “Over my dead body,” bellowed Hort, who stuck his head out from around the corner. Hester glared back, demon twitching. “That can be arranged.” Hort muttered something obscene and vanished behind the wall. Hester saw Dot goggling at her. “What now?” “Did you just defend me?” “Only because you look so stupid in that crown,” Hester grumped. All the girls laughed, even Dot.

It's not just the taste, she will try to explain. The rich dark truffle, flavored with rum; the hint of chili in the blend; the yielding smoothness of the center and the bitterness of the cocoa-powder finish... none of these explain the strange allure of Yanne Charbonneau's chocolate truffles. Perhaps it's the way they make you feel: stronger, perhaps; more powerful; more alert to the sounds and scents of the world; more aware of the colors and textures of things; more aware of yourself; of what's under the skin; of the mouth, of the throat, of the sensitive tongue.

Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g

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.

And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.

How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.

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.

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

2 cups whole milk 2 cups heavy cream 3⁄4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 8 ounces bittersweet chocolate, melted and cooled 5 large egg yolks 1 teaspoon pure vanilla extract 1 cup coarsely chopped bittersweet chocolate

Cherries can reduce the level of inflammation among healthy people too (as measured by a drop in C-reactive protein levels),32 so I was excited to find a green-light source available year-round—a canned product with only two ingredients: cherries and water. I drain off the liquid (which then goes into my hibiscus punch recipe here) and mix the cherries in a bowl of cooked oatmeal along with cocoa powder and pumpkin seeds. If you sweeten it with date sugar or erythritol (see here), it’s like eating chocolate-covered cherries for breakfast.

Buckwheat Seed Breakfast Serves: 3 ½ cup buckwheat groats ½ cup fresh or frozen blueberries ¼ cup grapes or any other fruit ¼ cup walnuts, chopped ¼ cup goji berries or raisins 1 teaspoon cinnamon (use Ceylon cinnamon if possible) 1 teaspoon alcohol-free vanilla flavoring ¼ cup unsweetened soy, hemp, or almond milk ¼ cup raw sunflower seeds 1 tablespoon chia seeds 1 tablespoon unsweetened, natural cocoa powder, if desired 1 tablespoon hemp seeds 1 banana Mix all ingredients except hemp seeds and banana in a medium-size bowl and place in an airtight container in the fridge overnight. The next morning, top with hemp seeds and sliced banana and serve. PER SERVING: CALORIES 343; PROTEIN 10g; CARBOHYDRATE 49g; TOTAL FAT 15g; SATURATED FAT 1.6g; SODIUM 18mg; FIBER 9.5g; BETA-CAROTENE 434mcg; VITAMIN C 11mg; CALCIUM 90mg; IRON 3.2mg; FOLATE 61mcg; MAGNESIUM 152mg; ZINC 2mg; SELENIUM 12.5mcg

It is Ian’s regular smoothie. Some raspberries, a fistful of spinach, Icelandic yogurt (Finnish, if they are out of Icelandic), spirulina, wheatgrass, acerola cherry powder, chlorella, kelp, acai extract, cocoa nibs, zinc, beetroot essence, chia seeds, mango zest, and ginger. It is his own invention, and he calls it Keep It Simple.

Almond Hemp Nutri-Milk Serves: 6 1 cup hulled hemp seeds 1 cup raw almonds, soaked 6 to 8 hours 2 Medjool or 4 regular dates, pitted 4 cups water ½ teaspoon alcohol-free vanilla flavoring Place all ingredients in a high-powered blender. Blend until smooth. If desired, strain through a nut milk bag or fine mesh strainer. To make chocolate Nutri-Milk, add 2 to 3 tablespoons natural cocoa powder to blender along with other ingredients. PER SERVING: CALORIES 305; PROTEIN 10g; CARBOHYDRATES 23g; TOTAL FAT 21.5g; SATURATED FAT 1.9g; SODIUM 16mg; FIBER 13.6g; BETA-CAROTENE 15mcg; CALCIUM 246mg; IRON 0.9mg; FOLATE 13mcg; MAGNESIUM 71mg; ZINC 1.8mg; SELENIUM 0.8mcg

Banana Cocoa Muffins Serves: 24 15 Medjool or 30 regular dates, pitted ½ cup coconut water 2 cups garbanzo bean flour 1 teaspoon baking soda 1 teaspoon baking powder ¾ cup natural cocoa powder 1 tablespoon Ceylon cinnamon 1½ cups chopped apple 6 very ripe bananas 2 teaspoons alcohol-free vanilla flavoring ⅓ cup cooked garbanzo beans 2 teaspoons apple cider vinegar 1 cup walnuts, chopped ½ cup unsweetened shredded coconut 9 ounces wilted chopped fresh spinach Soak the dates in coconut water for 30 minutes. Preheat the oven to 350˚F. Line muffin tins with paper liners and wipe them very lightly with olive oil. Whisk together in a small bowl the garbanzo bean flour, baking soda, baking powder, cocoa, and cinnamon. In a high-powered blender, purée the dates and the soaking coconut water, apples, bananas, vanilla, garbanzo beans, and apple cider vinegar until smooth. Pour into a large mixing bowl and stir in the walnuts, coconut, and spinach until evenly distributed. Then fold in the flour mixture until just combined. Do not over mix. Fill the muffin tins almost full and bake for 55 to 65 minutes, rotating in the oven after 35 minutes. They are done when a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tins on a wire rack for 10 minutes, then remove from the tins to the wire rack and cool completely. Refrigerate or freeze in resealable plastic bags. PER SERVING: CALORIES 163; PROTEIN 4g; CARBOHYDRATE 30g; TOTAL FAT 5.1g; SATURATED FAT 1.6g; SODIUM 68mg; FIBER 4.9g; BETA-CAROTENE 622mcg; VITAMIN C 6mg; CALCIUM 46mg; IRON 1.5mg; FOLATE 43mcg; MAGNESIUM 64mg; ZINC 0.8mg; SELENIUM 7.7mcg

PEPPERMINT CREAM COCKTAIL 3/4 oz (20ml) crème de menthe 3/4 oz (20ml) white crème de cacao 3/4 oz (20ml) hazelnut liqueur 3/4 oz (20ml) Baileys Irish Cream 3/4 oz (20ml) cream 3/4 oz (20ml) milk Good quality cocoa powder Half-fill a cocktail shaker with ice cubes. Pour in all the ingredients and shake vigorously. Strain into a cocktail glass and top with milk to taste. Sift a light dusting of cocoa powder on the top and serve. Maggie’s tip: If you’d prefer a more subtle hint of mint, use half the recommended amount of crème de menthe and a little more Baileys.

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!

What will make him good and wholesome and kind?" Anna asked aloud. "Chocolate?" Lily said, finishing off the bottle of rum. Anna dropped in a palmful of dark cocoa powder. She added the leaves from three sprigs of rosemary because it was her favorite herb and because its woodsy scent would hopefully make him a lover of the outdoors. If she was making the most absurd recipe ever, why not go big with her additions? So she added a pinch of cinnamon because the season called for it, and then she sprinkled in cumin to give him a spicy, smoky edge. Anna added a cashew-size glob of purple royal icing to the mix to make him loyal, then poured in a teaspoon of vanilla extract. She dipped a tablespoon into the sparkling, golden sugar. When she leveled it with her finger, warmth spread up her arm until it reached her head, where it tugged her lips into a smile. She added the special ingredient and shoved her hand into the dough to incorporate everything. Rather than olive oil, Anna poured canola oil into the bowl because he needed to be able to withstand the heat and not break down when life became too hot or too complicated.

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.

Snowman’s Balls” and another dessert named “Barbecued Spiced Bananas.” The first required two cups of ground graham crackers, one cup of powdered sugar, two tablespoons cocoa, one cup of chopped nuts, a quarter cup coconut syrup, a quarter cup brandy, and shredded coconut. You stuck it all in a bowl except for the coconut, mixed it, and rolled it in the coconut shreds.

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

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.

A present,” he said, then winced. The presents he’d bought for Portia usually included ropes of pearls or gemstones the size of robin’s eggs. A man of his wealth ought to provide something much nicer than a sack of strange-looking pods. Sophie peeked inside the bag, her face screwing up in confusion. “What are they?” she asked, lifting the odd vegetable from the bag. It was a ruddy orange shade, larger than her hand, and looked like an oblong pumpkin. There were four of them in the bag. “You once said the cocoa powder in this village was bad, and you wanted to make your own. These are cocoa pods, shipped directly from Brazil. If you split it open, you will find fresh cocoa beans inside. Then you can begin your culinary adventure of making chocolate from scratch.” “You remembered!” she exclaimed. Her eyes widened in delight as she held the pod to her nose for a sniff and then ran her fingers along its waxy skin. “It’s fabulous. Thank you!

Then came the matter of food. For ten hours he picked grains of rice off the floor and collected pasta, sugar, and individual tea leaves. He would not eat anything that had been tainted with blood, and was left with less than a third of his rations. Some things—powdered cocoa, for example—were uncollectible, or had risen on the wind. He had kerosene enough for one pot of boiling water and one hour of lamplight each day. Some of his blankets had bullet holes.

Chocolate Frog Lip Balm   Want lips that make you want to jump for joy? Then Chocolate Frog Lip Balm is for you. Collector's cards not included. Ingredients: 2 teaspoons Coconut Oil 1 teaspoon Beeswax 3 drops of Vitamin E Oil 1/2 teaspoon Honey 2-3 drops of Chocolate Flavoring Oil A pinch of Cocoa Powder for coloring   Directions: Mix all ingredients together thoroughly.   Transfer to a lip balm tube or pot (feel free to reuse your old lip balm pots or tubes).

PEETA’S SPIRIT-LIFTING HOT CHOCOLATE WITH VANILLA WHIPPED CREAM Drinking the Capitol’s hot chocolate is one of the few enjoyable parts of being involved in the spectacle that surrounds the Hunger Games. Both Peeta and Katniss would love this decadent, delicious recipe. (The Hunger Games, Chapter 4) Yields 4 servings > Cocoa: 1⁄3 cup unsweetened cocoa powder 1⁄2 cup white sugar 1⁄2 teaspoon salt 1⁄3 cup boiling water 31⁄2 cups milk 2 teaspoons high-quality vanilla extract 1⁄2 cup half-and-half Handful of semisweet chocolate chips > Whipped Cream: 1 cup heavy cream 2 teaspoons vanilla extract 1⁄2 cup confectioners’ sugar

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)

CHOCOLATE SMOOTHIE SERVES 2 5 ounces baby spinach 2 cups frozen blueberries ½ cup unsweetened soy, hemp, or almond milk 1 banana 2–4 dates, pitted 2 tablespoons natural cocoa powder 1 tablespoon ground flaxseeds Blend all the ingredients in a high-powered blender until smooth and creamy.

Mix together a frozen banana, a few tablespoons of coconut flakes, two Medjool dates, and 2 teaspoons of cocoa powder—and just like that, you have a creamy chocolate ice cream.

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 Apple Bananas Blueberries Chia Seed Cinnamon Cocoa Powder Coconut Oil Green Tea Hemp Seed Kale Pitted Cherries Raspberries Spinach

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

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

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

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.

Cecelia and Seamus both have a day off, Columbus Day, and I invite them to the bakehouse for... well, for no reason in particular at all. They show up mid afternoon while my hands are varnished with molasses and rye because I have it in my mind to tweak my mother's pumpernickel formulas. While I respect dark breads, I'm not a particular fan of eating them. I know I should offer the classic at least weekly, though, so I first find and then photocopy the pages in my mother's journals where she'd kept notes about her adventures in pumpernickel bread. She has three versions- one using the crumbs of stale rye bread, one with a hint of cocoa powder, and one featuring a commercial yeast booster- all of them with ingredients I want for my own version, and also with this and that I plan to eliminate.

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.

Almonds Allspice, dried Amla berries, dried Apples Artichokes Asparagus Bay leaves, dried Basil, dried Black beans Black chokeberries Black elderberries Black pepper, dried Blackberries Black tea Blueberries Broccoli Capers Caraway seeds, dried Cayenne pepper, dried Celery leaves, dried Cherries Chives, dried Chili, dried Cinnamon bark, dried Clove, dried Cocoa powder Coffee beans Cumin, dried Curry powder Dandelion leaves, dried Dark chocolate Dill, fresh or dried Fennel leaves, dried Fennel seeds, dried Ginger, fresh or dried Green mint, dried Green olives, with stone Green tea Hazelnut Kalamata olives, with stone Lavender, dried Mustard seed, dried Nutmeg, dried Oregano, fresh or dried Paprika, dried Peaches Pecans Peppermint, dried Pistachios Plums Pomegranate, whole Red lettuce Red onion Rose flower, dried Rosemary, fresh or dried Saffron, dried Shallots Spinach Strawberries Tempeh Thyme, dried Turmeric, dried Vanilla seeds Walnuts White beans Wild marjoram leaves, dried

One chocolate truffle had changed her destiny. Indeed, it was one of Celina's best- a silky cocoa powder-dusted truffle filled with raspberry-infused, dark chocolate ganache and enrobed with a couverture, a layer of rich chocolate that melted optimally with the warmth of the body.

1/2 cup (2 ounces) Dutch-process cocoa powder, preferably Valrhona 1 1/2 cups (10 1/2 ounces) sugar 2 teaspoons kosher salt or 1 teaspoon fine sea salt 1 3/4 cups (9 1/4 ounces) all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 1/2 cup neutral-tasting oil 1 1/2 cups boiling water or freshly brewed strong coffee 2 large eggs at room temperature, lightly whisked 2 cups Vanilla Cream (page 423) Preheat the oven to 350°F. Set a rack in the upper third of the oven. Grease two 8-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.

(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.

DOG CHOCOLATES RECIPE Chocolate is extremely toxic for cats and dogs. Luckily, carob, a sweet fruit that looks like a brown pea pod has been used as a chocolate substitute for decades. Carob contains twice the amount of calcium as Cocoa and is fat-free. It has been used to treat diarrhea in dogs and cats and is known to improve digestion and lower cholesterol. Once made keep in the fridge for up to 2 weeks. Ingredients 3/4 cup Unsweetened Carob Powder 1/2 cup Frozen Blueberries, unthawed 1 cup Unrefined Organic Coconut Oil 2 tsp Pure Vanilla Extract Directions Microwave coconut oil for 10-15 seconds or until melted.

Toss a tablespoon of ground flax into a blender with some frozen berries, unsweetened soy milk, and half a ripe banana or mango or a few dates for sweetness, and you have a delicious drink containing both classes of protective phytoestrogens—lignans in flax and isoflavones in soy. (See chapter 11.) Blend in some cocoa powder for a chocolate milkshake that could help improve your chances of both preventing and surviving breast and prostate cancers.

the remaining cream onto the center of the top layer and chill for up to 2 hours before serving. Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with cocoa powder or powdered sugar. The batter also makes for fantastic cupcakes! Tightly wrapped, this cake will keep for 4 days at room temperature, or for 2 months in the freezer.

This time, it's some kind of dessert. Eden's always had a sweet tooth, and it shows. She moans, willingly drowning in the rich cocoa powder, icing sugar, and savoring the sourness of the raspberries baked in. "Wow, that's good," she mumbles. She helps herself to a larger spoonful and sighs. "Mm, fuck me. More of where that came from, please." She swears she sees the tips of his ears turn red. He shifts in his seat. Her breath hitches when her eyes flit down towards the growing tent in his pants. Oh?

Ingredients 1 1/2 cups walnuts, divided 2/3 cup dark chocolate chips 3 large eggs 3/4 cup sugar 1/2 cup olive oil 1/3 cup cocoa powder 1 cup all-purpose flour 1/2 teaspoon kosher salt, plus additional 2 teaspoons baking powder Preheat the oven to 350°F and oil a 9-inch cake tin. Chop the walnuts so they’re small but still have texture. Melt the chocolate chips in a microwave, stirring every 30 seconds until smooth. In a large bowl, combine the eggs with the sugar (using a mixer is preferred to fully incorporate). Add the oil, cocoa powder, and melted chocolate. Stir again to combine. Add in the flour, salt, and baking powder and lightly combine. Add in 1 cup of the walnuts

To help slow this aging pathway, on a daily basis, consider: reducing dietary and endogenous exposure to inflammatory AGEs (see the Glycation chapter) reducing senescent cell SASP inflammation (see the Cellular Senescence chapter) boosting autophagy to help clear out inflammatory cellular debris (see the Autophagy chapter) applying an emollient skin lotion avoiding pro-inflammatory food components, such as saturated fat, endotoxins, Neu5Gc, and sodium, by minimizing intake of meat, dairy, tropical oils, and salt (one lousy breakfast could double your C-reactive protein levels within four hours before it’s even lunch time1333) eating foods shown to be anti-inflammatory, such as legumes, berries, greens, sodium-free tomato juice or tomato paste, oats, flaxseeds, turmeric, ginger, garlic, cinnamon, cocoa powder, dill, green and chamomile teas, and other fiber-, anthocyanin-, and salicylic acid–rich foods mTOR

Here’s Dr. Fuhrman’s recipe if you want to try it yourself: half a pound of dark green leafy vegetables (such as baby kale), two and a quarter cups of blueberries, one banana, one tablespoon of unsweetened cocoa powder, one tablespoon of ground flaxseeds, half a cup of water, and half a cup of either plain or vanilla soymilk or unsweetened vanilla almond milk.

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.

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.

injured her ankle during the first week of physical training so that had been the end of her WAAF career. Now Susan extricated her arm from the blanket and glanced at her wristwatch. ‘The NAAFI should be open any time now for some cocoa and supper,’ she commented as Livvy rose to throw some more wood onto the stove that stood in the middle of the room. It was a temperamental thing, often throwing out more smoke than heat. ‘Ouch!’ Livvy cried as she opened the door and it spat at her. ‘I swear this ruddy thing waits for me to do that!’ She hastily threw the log she was holding in and slammed the door shut, causing smoke to billow into the hut and make them all cough. Amanda quickly took out her compact and applied lipstick and powder to her nose, then fluffing her hair up she asked, ‘So who’s coming then?’ As they had all discovered, Amanda hated being seen without her make-up, whereas the rest of them were usually bundled up in layers of clothing just intent on keeping as warm as they could with no thought to how they looked. They all rose and when Nell opened the door a gust of snow blew in at them. ‘Ugh! Bloody weather,’ Susan grumbled as they stepped out into the raging blizzard. ‘Perhaps we should have put the kettle on the stove and made our own drinks tonight!’ ‘Ah, but some of those handsome RAF chaps could be in,’ Amanda pointed out. The RAF base was not far from theirs and when the pilots weren’t flying they often used the NAAFI for a meal. Susan and Livvy exchanged an amused glance, then, heads bent, they picked their way through the deepening snow and just for a moment Livvy thought of the warm, cosy little kitchen back at the lodge. In the very kitchen that Livvy was thinking of, Sunday was just opening the door to John, who had popped in to check that all was well. Their relationship had undergone a subtle change since he had made the unexpected proposal. For a time, they had lost their easy relationship and she had felt slightly embarrassed when in his company and had stopped visiting Treetops as frequently as she had previously. But since the departure of Giles and Livvy they were becoming closer again, finding comfort in each other’s company. ‘How are you all?’ he asked as Sunday quickly closed the door behind him and he stamped the snow from his boots. Already his coat was beginning to steam in the warm atmosphere, and she smiled as she ushered him to the fireside chair and hurried off to set the kettle on the range. ‘We’re fine. Kathy is upstairs getting the twins to sleep.’ Without asking she spooned tea leaves into the pot from the caddy and lifted down two cups

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

Flour- 2 cups Sugar- 2 cups Baking soda- 2 tsp. Baking powder- 2 tsp. Cocoa powder- 1 cup

AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic!

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

Choco Ricotta Mousse Time: 10 minutes Serve: 1 Ingredients: ½ cup ricotta cheese 1 tsp erythritol ¼ tsp vanilla 1 tsp cocoa powder Directions: Add all ingredients into the bowl and beat using an immersion blender until light and creamy. Transfer mixture in serving glass. Cover and place in the refrigerator for 1 hour. Serve chilled and enjoy. Nutritional Value (Amount per Serving): Calories 178, Fat 10.1 g, Carbohydrates 12.5 g, Sugar 5.5 g, Protein 14.5 g, Cholesterol 38 mg

liquid milk 70g powdered milk 200ml water 140g sugar 20g starch 20g cocoa powder

It is Ian’s regular smoothie. A punnet of raspberries, a fistful of spinach, Icelandic yoghurt (Finnish, if they are out of Icelandic), spirulina, wheatgrass, acerola cherry powder, chlorella, kelp, acai extract, cocoa nibs, zinc, beetroot essence, chia seeds, mango zest and ginger. It is his own invention, and he calls it Keep It Simple.

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.

2 ounces chopped bittersweet chocolate 1 tablespoon instant coffee 1¼ cups boiling water 2¾ cups all-purpose flour 2¾ cups granulated sugar ¾ cup unsweetened cocoa powder ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup vegetable oil 1¼ cups buttermilk 4 large eggs 2 teaspoons pure vanilla extract Preheat the oven to 350°F. Grease and flour a 9″ × 13″ cake pan. Place the chocolate and coffee in a small bowl. Pour the boiling water over the chocolate and coffee and let it stand 5 minutes. Whisk until smooth. Using an electric mixer, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Mix on low speed until well combined. Add the oil and buttermilk and mix well, scraping down the sides as needed. Add the eggs one at a time, beating after each until incorporated. Add the chocolate-coffee mixture very carefully, on the lowest speed, as it will slosh around the bowl. Add the vanilla. Finish by scraping the bowl down and mixing all the batter with a rubber spatula. Scrape the batter into the prepared pan and bake for about 45 minutes, until the cake feels firm when touched lightly in the center or a toothpick inserted in the center comes out with a few moist crumbs attached. If the toothpick comes out clean, the cake is over baked. Cool the cake completely in the pan on a wire rack. Dust with confectioners' sugar and serve right out of the pan.

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.

Gluten-Free Chocolate Cupcakes with Ganache Frosting 2 cups blanched almond flour ¼ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking soda 1 cup sugar 2 large eggs 1 tablespoon pure vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, mix together almond flour, cocoa powder, salt, and baking soda. In a medium-sized bowl, combine sugar, eggs, and vanilla. Stir the wet ingredients into the dry mixture until thoroughly combined. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Ganache Frosting ¾ cup heavy cream 8 ounces dark chocolate chips 1 teaspoon vanilla extract Pinch of sea salt In a medium saucepan, bring the cream to a boil then remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt. Let the ganache stand at room temperature for 5 minutes, then move to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 15 to 30 minutes, depending on the temperature of your refrigerator. Garnish idea: Pomegranate seeds or a chocolate dipped strawberry.

On Thursday, the sandwiches Greenie made were pork tenderloins with chipotle mustard, the soup a puree of beets and pears with Beaujolais wine and dill. For dessert, she made lemon wafers, rosewater marshmallows, and Amazon cake powdered with cocoa. Ray said, eyeing her preparations that morning. "Fancy schmancy. That soup looks like something we'd serve to folks from the White House." Greenie said simply, "Thank you.