Recipes with chocolate

I ve included this recipe because chocolate chip cookies are the downfall of many a healthy person, and most store-bought cookies are loaded with white sugar, trans-fat-laden margarine or shortening, preservatives, and many other less-than-healthy ingredients that can push your body well into an acidic condition. These cookies, while still acid-forming, are a better option. That doesn t mean they should be part of your daily diet, or that you should eat more of them. They are meant as an occasional treat only. 

This is based on a cake my mom ofien made. It came from Maida Heatter s Book of Great Chocolate Desserts, except that Mom could never stick to the recipe. The sour cream tempers the cake s sweetness, and the cake itself is so moist that it almost resembles a pound cake in texture. I fill it with Vanilla Whipped Cream tinted in a bright color or Red Currant Curd, and cover it with Sweet Chocolate Ganache. It s the perfect cake for beginners—my husband found my recipe journal and baked this cake for my birthday ... 

With interest, those cookies would now be worth a lot more than 2 o I never stopped bakirg them, although I charged the recipe because I always found them too sweet and not chocolatp enough. I find them morefiavorful than standard chocolate-chip cookies, although thy do require a few extra steps to make them extra-delicious. 

This is an adaptation of a chocolate plastique recipe I learned in one of my master cake-decorating classes. With an elastic texture and a taste similar to that of Tootsie Rolls, the dough rolls out thin, so it s easy to cut out shapes with cookie cutters or to make animals, robots, or any other figures, such asfowers and balls. Although the dough is easy to make, it will require a little muscle strength to knead it at first. 

Doubling the ingredients in a chocolate chip cookie recipe will yield twice as many cookies. The same is true with chemical equations. Instead of reacting 58.5 grams of NaCI, reacting 117 g of NaCI with 340 g of AgNCh will produce twice as much sodium nitrate (170 g) and silver chloride (287 g). 

For government employees and bureaucrats who have problems with standard recipes, here s one that should make the grade—a classic version of the chocolate-chip cookie translated for easy reading. 

This recipe allowed us to make two beers in one brewing. You may want to boost the finishing hops for the porter. They were a little disappointing at this level. Perhaps use a British hop in order to accomplish this. I used Hallertauer to avoid any clash between German and English Hops. Each beer has a nice chocolate note. Again, porter can use more hop character. It is nicely balanced between body and bitterness. You may want to cut the dextrin malt down to lower the terminal gravity somewhat. For the doppelbock, you may want to re-pitch with fresh yeast when you transfer it to Hie secondary fermenter. 

After the new variety of chocolate cake has been successfully created, the baker has to ensure that other occurrences of this chocolate cake can be produced with repeatable quality. There should be as less as possible variation with respect to quality from one instance to the other. In case of a chocolate cake, the quality might be specified by functions like the taste, the uniformity of the surface of the gloss, or the softness of the dough. In order to ensure this low variation, an accurate plan is required. This plan is known as the recipe of the cake. In more general terms of manufacturing, this is entitled a device-independent process plan. 

From my personal experience, my recipe for food and health in extreme old age is small portions of ordinary meals, milk to drink with all of them, and anything the individual particularly fancies, whether it be fish, fruit, cake or chocolate. Activity within the person s capacity is very important, especially in the sunshine out of doors. Tender loving care is as important in extreme old age as it is in infancy in promoting well-being and health. 

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