Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Nutritional Information Per Serving (1/20 of recipe; 1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 40mg | Sodium 120mg | Carbohydrates 9g | Fiber 0g | Sugars 4g | Protein 4g.
http://www.cooksrecipes.com/diabetic/mocha_cheesecake_bars_recipe.html

Wild Idea Buffalo Recipe of the Week – Chocolate Buffalo Brownies

September 14, 2016 at 5:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Chocolate Buffalo Brownies. Yes, Brownies made with Wild Idea Ground Buffalo! Gluten free and made with sugar substitute. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 
Chocolate Buffalo Brownies
No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100% grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is – they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!

 

Ingredients: (Makes 24 to 30 Brownies)chocolate-buffalo-brownies
10 – ounces Wild Idea Ground Buffalo
6 – eggs
¾ – cup sugar or sugar substitute
2 – vanilla bean pods, seeds only or 2 teaspoons vanilla
½ – cup dark fruit jam * I’ve used black raspberry and black cherry.
6 – tablespoons butter or coconut oil *I used half of each.
1 – cup cocoa powder
½ – teaspoon salt
2 – teaspoons baking powder

Preparation:

1 – Rinse ground buffalo under cold water and pat dry with a paper towel.
2 – Place ground buffalo in food processor with half of the eggs and mix until well blended.
3 – Add remaining eggs, vanilla seeds, jam, and butter and mix well.
4 – Add cocoa powder, salt, and baking powder and mix well, stopping occassionally to scrape down the sides.
5 – Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
6 – Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
7 – Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
8 – Remove the brownies form the oven and place in the refrigerator.
9 – While brownies are starting to cool, make the frosting.
10 – Remove slightly cooled brownies from the refrigerator and frost. Return the frosted brownies to the refrigerator and let them cool completely, at least four hours.
11 – Cut brownies into desired portions and garnish with fruit.

Quick Chocolate Frosting Options:Wild Idea

* Option 1: 6 ounces each semi-sweet chocolate and milk chocolate mixed, with 2 tablespoons butter, and 1/3 cup cream. Heat over low heat, stirring occasionally.

* Option 2: 12 ounces semi-sweet chocolate chips and 2 tablespoons butter. Melt over low heat, stir occasionally, and stir in ½ cup sour cream at room temperature.

http://wildideabuffalo.com/blogs/recipes/chocolate-buffalo-brownies

The Saturday Evening Dessert – Zucchini Brownies

August 27, 2016 at 5:04 AM | Posted in Saturday Evening Dessert | 6 Comments
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This week’s Saturday Evening Dessert is Zucchini Brownies.

 

Zucchini Brownies

Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners’ Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 – In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 – Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

January 22, 2016 at 6:10 AM | Posted in CooksRecipes | Leave a comment
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Here’s a little something to warm up these cold Winter Days, Mexican Hot Chocolate with Cayenne Pepper and Orange Zest. Hot Chocolate spiced up with a touch of Cayenne Pepper! You can find this recipe on one of my favorite recipe websites, http://www.cooksrecipes.com/index.html. The Cooks website has a great selection of recipes for all cuisines, so check it out soon!

 

 

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

Hot chocolate is spiced up with a touch of cayenne pepper and grated orange zest.Cooksrecipes 2

Recipe Ingredients:

1/4 cup water
6 tablespoons unsweetened cocoa powder
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1/2 teaspoon cayenne pepper
5 1/2 cups skim milk
2 cinnamon sticks
1/8 teaspoon salt

Cooking Directions:

Whisk water, cocoa powder and Splenda® Granulated Sweetener in a saucepan. Slowly bring to a simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles a syrup.
Mix in remaining ingredients and heat. Do not boil. Serve hot.
Makes 6 (8-ounce) servings.

Nutritional Information Per Serving (1/6 of recipe; 8 ounces): Calories 110 | Calories from Fat 10 | Fat 1.0g (sat 0.5g) | Cholesterol 5mg | Sodium 170mg | Carbohydrates 16g | Fiber 3g | Sugars 12g | Protein 9g.

http://www.cooksrecipes.com/diabetic/mexican_hot_chocolate_with_cayenne_pepper_recipe.html

One of America’s Favorites – Hot Chocolate

December 21, 2015 at 5:59 AM | Posted in One of America's Favorites | 2 Comments
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A cup of hot chocolate with whipped cream and cocoa powder

A cup of hot chocolate with whipped cream and cocoa powder

Hot chocolate, also known as hot cocoa, is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

The first chocolate beverage is believed to have been created by the Aztecs around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.

 
An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.

To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.

What the Spaniards then called “chocolatl” was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.

Because sugar was yet to come to the Americas, xocolatl was said to be an acquired taste. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. As to when xocolatl was first served hot, sources conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.

 

 

A close-up view of hot chocolate

A close-up view of hot chocolate

A distinction is sometimes made between “hot cocoa”, made from powder made by removing most of the rich cocoa butter from the ground cacao beans, and “hot chocolate”, made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.

Hot chocolate can be made with dark, semisweet, or bittersweet chocolate chopped into small pieces and stirred into milk with the addition of sugar. American instant hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk. In the United Kingdom, “hot chocolate” is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. “Cocoa” usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar (or not sweetened at all).

 

White hot chocolate

White hot chocolate

Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world.
In the United States, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk. This is the thinner of the two main variations. It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755. Traditionally, hot chocolate has been associated with cold weather, winter, and dessert in the United States.
In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known as pan dulce or with churros.

 

One of America’s Favorites – Hot Chocolate

December 7, 2015 at 6:09 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , ,
A cup of hot chocolate with whipped cream and cocoa powder

A cup of hot chocolate with whipped cream and cocoa powder

Hot chocolate, also known as hot cocoa, is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

The first chocolate beverage is believed to have been created by the Aztecs around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.

 
An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.

To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.

What the Spaniards then called “chocolatl” was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.

Because sugar was yet to come to the Americas, xocolatl was said to be an acquired taste. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. As to when xocolatl was first served hot, sources conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.

 
A distinction is sometimes made between “hot cocoa”, made from powder made by removing most of the rich cocoa butter from the ground cacao beans, and “hot chocolate”, made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.

Hot chocolate can be made with dark, semisweet, or bittersweet chocolate chopped into small pieces and stirred into milk with the addition of sugar. American instant hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk. In the United Kingdom, “hot chocolate” is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. “Cocoa” usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar (or not sweetened at all).

 
In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. Among the multiple thick forms of hot chocolate served in Europe is the Italian cioccolata densa. German variations are also known for being very thick and heavy.

Hot chocolate with churros is the traditional working-man’s breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding. In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, it is often served at home or in cafes. In France, hot chocolate is often served at breakfast time; sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. There are also brands of hot chocolate specially formulated for breakfast time, notably Banania.

Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a “warme chocolade” or “chocolat chaud” receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk. Particularly rich hot chocolate is often served in demitasse cups.

 
In the United States, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk. This is the thinner of the two main variations. It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755. Traditionally, hot chocolate has been associated with cold weather, winter, and dessert in the United States.
In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known as pan dulce or with churros.

 

 

Hot chocolate is called warme chocolademelk in the Netherlands. White hot chocolate

Hot chocolate is called warme chocolademelk in the Netherlands.
White hot chocolate

In Colombia, a hot chocolate beverage made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmers cheese. The chocolate bars used in the preparation come with granulated sugar mixed in, and sometimes have flavors such as cinnamon, cloves and vanilla added to the chocolate.

In Peru, hot chocolate is part of an ancient tradition. It is served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. This tradition began in Cuzco; for this reason typical brands of chocolate bars are from this cocoa-producing region. Another region which produces best-quality cacao is the San Martin Region in the north Peruvian rainforest.

 

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