Posted on 08/01/2021 8:51:16 PM PDT by Jamestown1630
Well...IDK..I feel pretty happy after eating stuff that uses it. That’s gotta be a health benefit, right? ;o)
Good chocolate is your feel-good friend:
https://malleys.com/blog/link-between-chocolate-endorphins-in-the-brain/
Whatever she’s doing has certainly been working!
Chocolate Chip Cheesecake Cupcakes
Ingredients
For the cupcakes:
4 oz bittersweet chocolate squares, chopped
2/3 cup unsweetened cocoa powder
1 ½ cups hot brewed coffee
1 ¾ cup granulated sugar
1 ½ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 large eggs
½ cup vegetable oil
¼ cup buttermilk
For the frosting:
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
5 cups powdered sugar
¼ cup heavy whipping cream
1 ½ cup mini chocolate morsels, divided
Instructions
Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
Add granulated sugar, flour, salt, baking soda and baking powder. Add in the vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn’t settle).
The batter will be thin, that’s okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ? full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
For the frosting, beat butter and cream cheese for 3 minutes until fluffy. Add in vanilla, powdered sugar and cream and beat an additional 3-5 minutes.
Fold in 1 ¼ cup mini chocolate morsels. Pipe frosting onto cupcakes. Sprinkle with remaining morsels if desired.
Notes
You can use hot water instead of hot coffee if preferred. The coffee enhances the chocolate flavor without adding a coffee flavor to the dessert.
How to tell if cupcakes are done. Press your finger to the center of one of the chocolate cupcakes. If it springs back right away, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
Use a cookie scoop. To ensure evenly sized cupcakes, use a cookie dough scoop to divide the batter. Fill each cavity of the tin about ? of the way full.
Store. Keep frosted cupcakes in refrigerator. Or freeze for up to 3 months.
https://www.shugarysweets.com/chocolate-chip-cheesecake-cupcakes
I happened to run across the recipe for Thomas Keller’s ‘Bouchons au Chocolat’ today:
https://www.delish.com/cooking/recipes/a1203/thomas-keller-chocolate-bouchons-recipe/
They look delicious! I bookmarked the recipe.
Crock-Pot 6-Quart Express Crock Multi-Cooker, model number SCCPPC600-V1.......recalled model ......was manufactured between July 1, 2017 and October 1, 2018.
Anyone who has one of these devices is asked to stop using it immediately in the pressure cooker mode but can continue using it for slow cooking and sautéing.
“The thing that I found to be outrageous is they know and knew for almost two years that people were being burned by their product and what did they do? They continued to sell it, to make money,” Burg said.
The CPSC received 119 reports of lid detachment that resulted in 99 burn injuries. The injuries ranged from first-degree to third-degree burns.
Customer reviews that were posted on several websites where the device was sold warn about this very issue.
One woman wrote a review on Amazon in July 2018 stating that her multi-cooker exploded: “Would not recommend to anyone!!! IT BLEW UP!”
Another woman wrote in February 2018 that her daughter suffered second-degree burns as a result of a malfunction.
Burg wonder why a recall was not issued sooner, especially as additional complaints involving started coming in.
Ingredients 1 whole Graham Cracker 1 ounce, weight Chocolate, Melted 2 ounces, fluid Marshmallow or vanilla Vodka 1 ounce, fluid Chocolate Liqueur 1 ounce, fluid Creme De Cacao 2 ounces, fluid Cream Or Half-and-Half 3 whole Marshmallows
Crush the graham cracker into a shallow bowl using your hands. It’s okay if there are some chunkier pieces. Place the chocolate into a second shallow bowl and microwave for a few seconds until melted. Dip the rim of a martini glass into the chocolate and then into the graham cracker pieces. Refrigerate for a few minutes to set.
Add the marshmallow or vanilla vodka, chocolate liqueur, creme de cacao and cream to a cocktail shaker. Fill with ice, shake well and pour into the prepared glass. Spear the marshmallows on the end of a skewer or long fork and hold over an open flame for a couple of seconds until the ends get toasted. Thread them onto a cocktail pick and garnish the drink.
Grazing tables have increased in popularity at events since the end of lockdown
various delicacies are artfully laid out to remove awkward side of social events
UK-based cookery writer Rose Prince, shares advice for creating a spread
Doesn’t matter how pretty it is.
What matters is how it tastes.
(Not not mention substantiality. It wouldn’t interest my crew much.)
I really enjoy taste, but this concept of grazing on gloriously arranged foods also appeals to me greatly. I enjoy the variety of tastes you get at a large meal like Thanksgiving, and this strikes me as an extreme version of that. I’m also mesmerized by still life artists and the layouts of these foods would nourish me if I could never taste anything on the plate.
But I fear that my husband would agree with your crew.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Otherwise known as Covid cocktail, since Chinavirus feeds on blood sugar.
Growing evidence of vitamin K benefits for heart health
Science Daily / Edith Cowan University
Journal of the American Heart Association ^ | Aug. 9, 2021
Jamie W. Bellinge, Frederik Dalgaard, Kevin Murray,
Emma Connolly, Lauren C. Blekkenhorst, et al.
Fr Posted on 8/9/2021, 9:28:17 PM by ConservativeMind
New Edith Cowan University (ECU) research has found that people who eat a diet rich in vitamin K have up to a 34 percent lower risk of atherosclerosis-related cardiovascular disease (conditions affecting the heart or blood vessels).
There are two types of vitamin K found in foods we eat: vitamin K1 comes primarily from green leafy vegetables and vegetable oils while vitamin K2 is found in meat, eggs and fermented foods such as cheese.
The study found that people with the highest intakes of vitamin K1 were 21 percent less likely to be hospitalised with cardiovascular disease related to atherosclerosis.
For vitamin K2, the risk of being hospitalised was 14 percent lower.
This lower risk was seen for all types of heart disease related to atherosclerosis, particularly for peripheral artery disease at 34 percent.
ECU researcher and senior author on the study Dr Nicola Bondonno said the findings suggest that consuming more vitamin K may be important for protection against atherosclerosis and subsequent cardiovascular disease.
“Current dietary guidelines for the consumption of vitamin K are generally only based on the amount of vitamin K1 a person should consume to ensure that their blood can coagulate,” she said.
“However, there is growing evidence that intakes of vitamin K above the current guidelines can afford further protection against the development of other diseases, such as atherosclerosis.
“Although more research is needed to fully understand the process, we believe that vitamin K works by protecting against the calcium build-up in the major arteries of the body leading to vascular calcification.”
(Excerpt) Read more at sciencedaily.com ...
So easy and uses pantry ing. Made in just one pan. Moist and gooey with a deep chocolatey flavor, an easy and decadent dessert turns out perfect every time.
Tips for the Best Pudding Cake Do not stir or mix the topping once sprinkled over top. The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine). Allow to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit. Keep pudding cake in a sealed container at room temperature!
........................................
Ingredients ¾ cup flour ½ cup sugar ½ cup unsweetened cocoa powder 1 ½ teaspoons baking powder ⅔ cup milk, 2 tablespoons vegetable oil teaspoon vanilla Topping ⅔ cup brown sugar packed, ¼ cup cocoa powder, ¼ cup miniature semisweet chocolate chips ▢ 1 ¼ cups very hot water
Instructions Preheat oven to 350°F. In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder. Add milk and oil, and vanilla. Stir until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top. Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).
Recipe Notes Do not stir or mix the topping once sprinkled over top. The water poured over top of the dessert should be very very hot. I use hot tap water (or hot water from my coffee machine).
Allow this dessert to rest at least 10-15 minutes after baking so the pudding layer has a chance to set up a bit. Keep pudding cake in a sealed container at room temperature!
Glazed Lemon Scones / Yield 16 mini, 8 regular scones
Full of lemon flavor....lemon pudding mix keeps them soft for days.... the perfect scone.
INGREDIENTS 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter diced 1 box 3.4 ounces instant lemon pudding mix 1/2 cup heavy cream or whipping cream 1 large egg 1 teaspoon vanilla extract Zest from one large lemon
GLAZE: 1/2 cup powdered sugar Pinch salt 1-2 tablespoons fresh lemon juice
INSTRUCTIONS Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix. Place the creamer, egg, vanilla, and lemon extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
Turn out onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing. To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.
That looks VERY good. I like lemony things.
These are the perfect easy breakfast. Lemon Cream Danish start with crescent rolls and an eggless lemon curd you can make in the microwave. Or, start with jarred lemon curd to make them even easier! These are a great brunch recipe!
Lemon Cream Danish
INGREDIENTS LEMON CURD 1/2 cup granulated sugar 1/4 cup cold water 3 tablespoons cornstarch 1/4 cup fresh lemon juice 2 teaspoons lemon zest
FOR THE DANISH: 1 tube Pillsbury Crescent Rolls 8 rolls ¾ - 1 cup lemon curd jarred, or fresh using the eggless curd recipe 1/3 cup nonfat vanilla Greek yogurt 2 tablespoons sugar
FOR THE GLAZE: 1/4 cup white chocolate chips 1/4 cup heavy cream
INSTRUCTIONS Make the Lemon Curd (optional - you can also use jarred): Mix sugar, water, and cornstarch in a medium saucepan over medium-low heat. Whisk together until no lumps remain, then stir with a wooden spoon constantly until the mixture begins to thicken. After 4 minutes, add the lemon juice and zest. Continue stirring rapidly, it will thicken very quickly once the mixture boils again. Remove from heat and place in a heat safe jar. Let cool on the counter, cover and refrigerate once cool.
Make the Glaze: Heat the white chocolate chips and heavy cream together in a microwave safe bowl. Mine took about 30-45 seconds. Stir until smooth. Let cool while the danish bake.
Make the Danish: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Unroll the Crescent Rolls into a large rectangle. Break the rectangle in half along the seam, so you have two rectangle made up of four crescent rolls each. Press the seams together, and then cut each rectangle into four squares, for eight total danishes.
Mix the Greek yogurt and sugar in a small bowl. Place about a tablespoon in the center of each square. Top the yogurt with about a tablespoon of lemon curd. Fold up the edges, pinching to seal the corners as much as you can. Transfer carefully to prepared cookie sheets. Bake about 8 minutes, until the crescent rolls are golden brown on top. Drizzle with the glaze. Cool before eating.
Very nice.
I’d do this with peaches.
Been on a peach binge.
Got a bunch on a great sale at Aldis. Prepped them. Froze them and ready to go.
My favorite fruit after tomatoes.
(Knowledge is knowing a tomato is a fruit. Wisdom is not adding it to your fruit salad.)
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