THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER (part 1).

THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER (part 1).

This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!
Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER (HOW TO MAKE EASY COOKIES FROM SCRATCH).

Like I said, these cookies are crazy easy, however here are a few notes.

Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). There has been some controversy on how to measure flour. I personally use the scoop and shake method and always have (gasp)! It’s easier and I have never had that method fail me.  Many of you say that the only way to measure flour is to scoop it into the measuring cup and level with a knife. I say, measure it the way you always do. Just make sure that the dough matches the consistency of the dough in the photos in this post.
Use LOTS of chocolate chips. Do I really need to explain this?!
DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.
HOW DO YOU FREEZE CHOCOLATE CHIP COOKIE DOUGH (FREEZER-FRIENDLY CHOCOLATE CHIP COOKIES)
Freezer-friendly. I always make a full batch of these cookies, roll them into balls, and freeze what we don’t bake right away.

How to bake frozen dough – thawing it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, simple remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw.

Once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe. SO easy!

CAN YOU BAKE CHOCOLATE CHIP COOKIE DOUGH FROM FROZEN?
I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.

Then, preheat the oven to 350 degrees Fahrenheit (if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.
FAQS ABOUT CHOCOLATE CHIP COOKIES
HOW DO YOU MAKE GOOEY CHOCOLATE CHIP COOKIES?
The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them. At the end of the baking time, these chocolate chip cookies won’t look done but they are.

These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats good. They will set up as they sit on the cookie sheet for a few minutes.

WHY DO COOKIES SPREAD & FLATTEN?

There are a few main reasons for this that I have found in my experience.

Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.
How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
How to test if your baking powder is active: Add  1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.
Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

WHY DIDN’T MY COOKIES FLATTEN?

If your cookies didn’t flatten, here are a few things that could’ve been the problem. I have never had this happen to me in 10 years, so here are my educated guesses…

The ingredients/cookie dough was too cold. Cold dough doesn’t spread as well as room temperature dough.
You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup), and do not use a knife to level the flour. Instead, fill the measuring cup over-full and shake off the excess until you have a level 1 cup.
The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it’s only $7), because it can often be different than the reading it gives on the display or what the dial is set at.
The butter/sugar mixture wasn’t fully creamed. Try creaming the butter and sugar together for longer.

THE BEST CHOCOLATE CHIP COOKIE RECIPE: INGREDIENTS & SUBSTITUTIONS.
The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. Here are a few notes on the ingredients I usually use.

Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
White Sugar.  I always use Wholesome Organic Cane Sugar (also purchased from Costco in a 10 LB bag) to make this chocolate chip cookie recipe. I have been purchasing that sugar for as far back as I can remember and it’s really the only white sugar I use. But I know others have had success with other brands of granulated sugar as well. And any white, granulated sugar should work.
Brown sugar. I use light brown sugar in this recipe for the best results.
Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results!
Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.

Juli 27, 2020

How to Make a Candy Bouquet

How to Make a Candy Bouquet.

A candy bouquet is a sweet gift for any occasion, and making a bouquet from candy is almost as much fun as receiving it. Use your imagination and make a colorful, personalized gift that your friend won't ever forget -- even after he or she has eaten all the candy. If you want to know how to make a candy bouquet, just follow these steps.

Method 1 Lollipop Bouquet.
1. Choose a container for your candy bouquet. Be creative and personalize the container to fit the person you're making the bouquet for. A sand pail makes a great container for a child's bouquet. Use a parfait cup, coffee cup, or a soup mug for a friend, co-worker or teacher; a vintage tin for an antique collector; a small tackle box for an angler; a clay or plastic flower pot for a gardener or a popcorn bucket for a movie buff.
2. Stock up on a good supply of candy. Choose candy that you or the giftee loves, as well as candy that looks visually appealing and stands out. You should stock up on a variety of wrapped candies such as bubble gum, small candy bars, toffees, or chocolate kisses. Any securely wrapped candy will work.
Choose colors appropriate for the occasion, such as bright primary colors for a young child, pink and blue for a baby shower, gold or silver for an anniversary, black and orange for Halloween, red and white for Valentine's Day, green and white for St. Patrick's day or red and green for Christmas.
3. Use a glue gun to secure a chunk of Styrofoam to fit tightly in the bottom of the container. Trace the bottom of the container onto the chunk of Styrofoam and then cut out the shape you've made and glue it to the bottom of the container, putting glue on the sides and the bottom of the shape. Wait a few minutes for the Styrofoam to dry completely before you put the candy in -- unless you'd also like to glue the candy to the sides of the container.
4. Wrap a wooden skewer with green floral tape and stick it in the center of a Styrofoam ball. You can also use a thick popsicle stick instead of a skewer. Anything that is long and thick enough to hold up the candy will do. Insert the skewer into the center of the Styrofoam base, securing the skewer with a dab of glue. Put a small amount of glue on the other end of the skewer, then poke the glued end into the center of a Styrofoam ball.
Use a Styrofoam ball appropriate for the size of your container. As a general rule, a ball the size of a tennis ball or baseball works well for most arrangements.
You can also wrap the Styrofoam ball with green tape or paint it green, for an added effect.
5. Use floral pins to attach the wrapped candy to the Styrofoam ball. Pin one or both ends of each wrapped candy. Continue pinning the candy to the ball one at a time until it is completely covered with wrapped candies. When you've done this, you can also stick the skewer into the Styrofoam at the bottom of the container.
6. Pin silk leaves between a few of the candies. Alternatively, use small bows and loops tied from narrow, ¼-inch ribbon. Pick any design that would make the candy bouquet look even more festive and visually appealing.
7. Camouflage the top of the container with shredded paper or dried sphagnum moss. This will make the bouquet look more finished and will hide the Styrofoam bottom. You can also stick a few candy canes or pieces of candy appropriate to the occasion into the bottom of the basket. Finish your candy bouquet by tying a big, colorful bow around the container.

Method 2 Candy Bar Bouquet.
1. Use a glue gun to glue boxes of candy around each edge of a Styrofoam block. Get a Styrofoam block that is about the size of a brick and glue a box of candy around each of its four sides. Put the glue on the block and then stick the boxes to the glue. Using boxes of candy like Hot Tamales or the boxed M&Ms or Sno-Caps you can find at the movies are perfect for covering the Styrofoam block. Turn the box sideways, so the long way is facing up, and make sure that the top and bottom do not have candy bars glued to them.
2. Glue at least 6-8 candy bars to popsicle sticks. Glue a variety of candy bars, like Snickers, Hershey's, Crunch bars, or Butterfingers, to popsicle sticks so that about 2 inches (5 cm) of the popsicle stick is glued to the candy bar.
3. Stick the popsicle sticks into the top of the Styrofoam block. Once the glue on the Styrofoam block has dried, you can stick the popsicle sticks into the top of the block so that the candy bars are evenly spaced.
4. Glue tissue paper around the edge of the block. Glue some tissue paper around the top edge of the block so that all of the Styrofoam is covered and the candy block has a more bouquet-like feel.

Method 3 Cookie Candy Bouquet.
1. Glue a Styrofoam bottom into a large mug. Pick a mug that is festive for the occasion, whether it's around Christmas, Thanksgiving, or Valentine's Day. Trace the bottom of the mug over a piece of thick Styrofoam and cut the Styrofoam and place it snugly into the bottom of the mug. You can even try to glue the Styrofoam into the bottom of the mug, but then you -- or the person you're giving it to -- won't be able to use it once all the candy is eaten.
2. Bake a tray of cookies on popsicle sticks. Make the dough for chocolate chip, gingerbread, oatmeal raisin, or any other cookies that you like. Before you put them into the oven, cut a small hole in the bottom of the cookies and insert a wooden popsicle stick in each one. It's a good idea to bake a few extra cookies in case some of them break or don't stay on the popsicle stick. Give the cookies at least 10-15 minutes to cool off and harden before you try placing them in the bouquet.
3. Stick the popsicle sticks with cookies on them into the Styrofoam at the bottom of the mug. Spread the cookies out evenly so they stick out neatly above the mug. They can stick out at different angles and heights, as long as the bouquet looks visually appealing.
4. Fill the mug with candy and brown tissue paper. Place wrapped candy that goes well with the cookies, such as Reese's peanut butter cups or individually-wrapped Milky Ways, into the bottom of the mug, and place some brown tissue paper on top to cover the candy and Styrofoam.

Community Q&A.

Question : Can I use gift boxes to make a candy bouquet?
Answer : You can pretty much put a candy bouquet in anything. So, yes, gift boxes would be fine.
Question : How can I make a candy bouquet using Smarties candy?
Answer : Try making cake pops and making a bouquet with them. You make the cake pops then cover them in melted chocolate add the smarties then make the bouquet.
Question : Can someone eat the candy?
Answer : Of course! The candy can be removed and eaten after it's given to someone.


Tips.
Avoid using chocolate or other meltable candy if your candy bouquet will be in a warm room, or if the candy will be transported in a warm car.
Lollipops can easily be incorporated into your candy bouquet. Just cut the stick to about an inch. Spread a dab of glue on the stick, then insert the lollipop into the Styrofoam ball.

Things You'll Need.

Container, Assorted wrapped candies, Styrofoam block or floral foam, Electric glue gun and glue sticks, Floral tape.
Wooden skewer, Styrofoam ball, Floral pins, Silk leaves, 1/4-inch ribbon, Shredded paper or dry sphagnum moss, Bow.

Mei 29, 2020

How to Make Candy

How to Make Candy.

Candy making is enjoyable, both because it's fun to work with the sweet ingredients and because the end results are so very tasty! From very simple candies to very artistic versions, there is candy making for every skill level, depending on what interests you. In this article, you'll find a variety of candy making suggestions to whet your appetite for making candy at home.

Method 1 Making Simple Candy.
Most simple candy is based on sugar turned into a syrup, with flavoring or other simple additives.
1. Make sugar candy. This is a very simple candy that only requires sugar and water. Not so great for the teeth, this is best left for an occasional treat.
Some variations on the basic sugar candy include maple sugar candy, sparkly sugar candy and Sweet and Low™ sugar candy.
2. Make rock or crystallized candy. Rock or crystallized candy is a prettier version of sugar candy that requires a little extra effort but not much! This type of candy is a great one for parties and school fairs. Note––this form of candy is not to be confused with pulled rock candy (see below).
3. Make toffee. Toffee is another simple sugar treat that can be eaten plain or can be changed into many different flavors through the addition of flavoring extracts, nuts or fruit, and other items. There are quite a few possibilities here, including.
English toffee, Almond toffee, Marshmallow toffee, Bacon toffee, Toffee apple.
4. Make cotton candy (also known as fairy floss). This is a favorite treat for those attending fairs, showgrounds and sideshows. It's a little messy to make at home but it still tastes great!
5. Make marshmallow. A perennial favorite for many, marshmallows are fun snack foods, at home, for camping and hiking and when stuck in the office all day!

Method 2 Making Pulled Candy.
Pulled candy is formed by stretching the sugar medium into a sausage shape after it cools slightly, twisting and pulling to trap the air bubbles and create a shiny candy. It's hard work though––you need to be strong and able to handle the candy at a high temperature or it'll lose its pliability when too cool. These candies are for the specialist!
1. Make taffy. Taffy is a well-known form of pulled candy.
2. Make boiled sweets. Many boiled sweets are made using the pulling method. This type of traditional candy formed in the days when people had more time to be fussing about with candy making and there is an infinite variety of boiled sweet types and shapes that can be made. Typical pulled candies include humbugs and rock candy.
See How to make old fashioned hard candy for a range of different boiled sweet types.

Method 3 Making caramel candies.
Caramels are made by adding milky or creamy products to the sugar. These render the candies softer and creamier.
1. Make caramel cream candies or basic caramels. The basic caramel cream candies are vanilla flavored and allow the creaminess to take center stage above the flavor.
2. Try variations on the basic caramel theme. There are many possibilities for changing the flavor and texture of caramels. Here are just a few examples of what you can make.
Plain chocolate caramels, Chocolate nut caramels, Bacon caramels, Ribbon caramels, Vegan caramels.

Method 4 Making Nutty Candy.
Using nuts as the basis for candy has a long tradition and gives the candy substance, as well as a great flavor.
1. Use almonds for candy. Almonds have a wonderful shape that is just perfect for turning into candies, and the flavor is liked by many. Here are some suggestions.
Make candied almonds, Make almond bark, Chocolate coated almonds.
Make sugar or Jordan almonds – these are often used for wedding favors; they can be made plain white or can be colored to suit a theme.

2. Use peanuts for candy. Peanuts are a popular inclusion in many candies. Here are just a few ideas.
Peanut brittle and chocolate peanut brittle, Homemade versions of Reese's peanut butter bars
3. Try walnuts for candies. Walnut flavor and texture are ideal for candies. Try some of these recipes.
Make candied walnuts, Chocolate caramel walnuts.
4. Use other nuts in candies. Brazil nuts, pecans and hazelnuts are just some of the other nuts that are used frequently to turn into candies.
Pecan brittle, Cashew brittle.

Method 5 Making Fudge.
Fudge is a soft ball stage candy. It's not as fussy to make as some of the other candy types, hence it's a popular homemade candy variety.
1. Make basic fudge. Fudge can be very simple without much flavoring added and it still tastes terrific.
2. Make fudge varieties. There are probably more fudge varieties than anyone can possibly ever name and likely even more yet to be invented! Categorized by type, here are a few fudge suggestions to get you started:
Chocolate fudge: Cocoa fudge, chocolate fudge, etc.
Nut fudge: Peanut butter and marshmallow fudge, Snickers fudge, etc.
Fun fudge: Cookies and cream fudge, fantasy fudge, etc.
Fruit fudge: Orange fudge, apricot fudge, Coconut fudge, etc.

Method 6 Making Fondant and Marzipan Candy.
This type of candy requires more skill and confidence but you have to begin somewhere, so don't shy away from it! There are lots of possibilities when you use fondant and marzipan mediums for making candies, as you can shape, mold and sculpt many different designs.
1. Use marzipan to make candies. Making marzipan is something you can do at home, or you can buy it pre-packaged.
Typical marzipan candy shapes are fruit shapes––little apples, oranges, pears, lemons, strawberries, etc. Flowers are another ideal way to shape marzipan. Marzipan candies include using marzipan as a stuffing inside dried fruit pieces or between two nuts.
Some more ideas include: Marzipan bunnies, marzipan toadstools and Christmas candy.
2. Use fondant to make candies. Again, you can make fondant at home or buy it already made. Be aware that there are different types of fondant available, with varying levels of sugar and other ingredients, which affects softness, taste and durability. Ask the retailer for advice. Some may be more suited to covering cake than shaping as candies.
Typical fondant candies include round balls or cookie cutter shapes. Fondant candies are often flavored and may be covered in chocolate to form chocolate creams of varying flavors.
3. Note that both marzipan and fondant can use the same shaping techniques. Refer to the instructions of particular recipes for certainty; in some cases, the exact type of fondant (candy or cake) will impact whether it can be shaped.

Method 7 Making Truffles.
Truffles are half candy, half chocolate. Hence, they're mentioned here although not every candy maker will dabble with truffle making, as it's an art form in its own right.
1. Make basic chocolate truffles. The natural flavor for a truffle is chocolate, so this is a good place to start!
Variations on chocolate truffles include chocolate rum truffles and white chocolate truffles.
2. Branch out into different varieties of truffles. There are many different choices possible, here are just a few suggestions.
Strawberry balsamic truffles, Mint truffles, Christmas pudding truffles, Oreo truffles, Pumpkin truffles.

Community Q&A.

Question : Are there any substitutes for fondant that actually taste good, and don’t just taste sweet?
Answer : While some substitutes for fondant do exist, such as marzipan or gum paste, fondant can be flavored with flavoring extracts or cocoa powder. I would suggest flavoring the fondant rather than using a substitute, because fondant substitutes do not have the same properties as fondant.


Tips.
In many cases, sugar-free or sugar-reduced options are available for candy making.
Vegan and vegetarian options for some animal-based ingredients are available; do an online search for substitutes.
If you enjoy making basic candies, try more advanced versions. Set aside your time and expect failures; it's all part of learning to improve your abilities in the art of making candies.
Note that not everyone is fond of the almond flavor in marzipan––always ask before sharing.

Warnings.

All candy is best consumed in moderation. High levels of sugar and other non-essential nutrients can lead to health problems such as diabetes, acne, poor digestion, excessive weight gain and the like. See candies as occasional treats for special events.
Things You'll Need.
Candy thermometer - this can be crucial for some candies, so it's a worthwhile investment.
Suitable candy making equipment - many candy making enthusiasts reserve special bowls, spoons, etc. just for making candies with.
Boxes, linings, bags, etc. for gifting candies.
Airtight storage containers, usually the best for keeping candies longer.

Juni 03, 2020

How to Choose the Healthiest Chocolate

How to Choose the Healthiest Chocolate.

Chocolate is a delicious and tasty treat made from the tropical cacao tree seeds. Americans consume about 4.5 kg of chocolate every year. Although chocolate in large quantities may lead to weight gain due to its higher calorie and sugar content, there have been some health benefits associated with this sweet treat. Chocolate, especially dark chocolate, contains antioxidants like flavanoids and flavanols. These compounds have been associated with lowering cholesterol, preventing memory loss and reducing the risk of cardiovascular disease. Choose the most nutritious chocolate to include in your diet to increase your intake of these beneficial antioxidants.

Method 1 Selecting Nutritious Chocolate.
1. Choose dark chocolate. If you're looking to choose a nutritious chocolate, the best and most ideal type of chocolate is dark chocolate. It may be a little more bitter, but has the biggest nutritional benefit of all.
Most dark chocolates will list a percentage on the box or bar. You may see "75% percent dark chocolate" or "65% cacao" or something similar. The percentage refers to the total amount of chocolate (antioxidant containing ingredients) in the bar.
In general, the higher the percentage listed, the less sugar and other ingredients. It also means the chocolate will have a more bitter and intense flavor.
Chocolate manufacturers can make a large variety of dark chocolates. If you purchase unsweetened chocolate, it will contain 85-99% cocoa. If you purchase bittersweet chocolate it will contain 34-84% cocoa. Lastly, if you purchase semisweet chocolate it will generally contain anywhere from 15-34%cocoa.
2. Try unsweetened cocoa powder. Although cocoa powder is not something you'd eat alone, it's a great source of antioxidants. Incorporate it into recipes and beverages to get the benefits.
Cocoa powder is made from cocoa beans. However, it doesn't contain the cocoa butter or any added sugar.
Cocoa powder typically contains about 88-96% chocolate which makes it an excellent source of antioxidants.
Try cocoa powder in baked goods, as part of rubs and spice mixtures for steaks, or make your own homemade hot chocolate.
Avoid the Dutch processed cocoa powder. The extra processing this cocoa powder requires to make it neutralized for baking also strips away the beneficial antioxidants.
3. Consider Mexican chocolate. An interesting and flavorful version of dark chocolate to try is Mexican chocolate. Mexican chocolate is often blended with spices and other ingredients for a unique twist.
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon and occasionally ground almonds. You may even find some made with chili powder or cayenne pepper for an added kick.
Mexican chocolate has become more popular in areas outside of Mexico. You may be able to find it in the international aisle of your grocery store, and you can always order it online.
4. Limit your consumption of milk chocolate. Although milk chocolate is less bitter and more sweet than dark chocolate, it's not a great source of the nutritious antioxidants typically found in some chocolates.
Milk and milk solids which are an ingredient in milk chocolate bind to the antioxidants found naturally in chocolate. This makes them unavailable to your body.
In addition, milk chocolate only has about 5-7% of the chocolate solids that would contain the antioxidants.
If milk chocolate is your preferable choice, limit yourself to this type 1-2 times a week. Go for dark chocolate as often as you can.
5. Skip the white chocolate. White chocolate seems to be a lighter version of your traditional chocolate. Although it looks pretty and tastes sweet, this is a type of chocolate you should avoid if you're interested in a nutritious treat.
White chocolate is actually not chocolate at all. It's only cocoa butter mixed with sugar, milk solids and flavoring.
Chocolate needs to contain both cocoa butter and chocolate solids (made from cocoa beans) in order to be considered "real" chocolate. In addition, white chocolate is high in calories, sugars and sometimes additives without any of the nutritional benefits of dark chocolate.
6. Choose an all-chocolate bar. Many candies or candy bars contain other ingredients outside of the chocolate. Although they may be tempting, try to stick to an all chocolate or 100% chocolate bar.
Even though peanut butter, crushed cookies, caramel or nougat are quite tasty and pair well with chocolate, these add many, many more calories, fat and sugar.
If anything, choose a dark chocolate bar with nuts or peanuts. They'll add a little more protein and healthy fats to your chocolate bar.

Method 2 Purchasing Chocolate.
1. Purchase dark chocolate with at least 70% cacao. Go for 70% or higher for the most nutritional value. You'll receive the most antioxidants at this level.
Studies show that chocolate and chocolate bars with 70% cacao or higher provide the highest levels of antioxidants, fiber, magnesium, and copper as well.
If you're not a big fan of bitter or intense chocolate, go for 70% cacao maximum. Higher levels may not be very enjoyable to your taste buds.
In addition, if it's over 70% it's considered dairy free as there are is no milk or milk solids in this type of chocolate.
2. Buy organic chocolate. The level of antioxidants present in chocolate depends on the quality of the ingredients and the processing techniques. It's better to buy organic chocolate if you're looking for the most nutritious type.
Cocoa bean farming uses some highest quantities of pesticides. Cocoa beans are known as one of the highest "contaminated" products with the largest amount of pesticide residue.
Look for organic labeling on your chocolate. It should say "organic" or "100% organic" on the label. Only an 100% organic label indicates that all ingredients used in the chocolate are organic.
3. Stick to fairly traded chocolate brands. In addition to choosing organic chocolates, also consider only purchasing chocolates that have the seal of being Fairly Traded.
Cocoa farmers are often forced to sell products to middlemen for very low prices. In addition, many of these middle men have been associated with child labor.
If you purchase a chocolate with the label of Fair Traded on it, it means that the company ensures that farmers receive an appropriate price for their product, are allowed to invest in farming techniques that allow for a better flavor and cocoa bean and strictly prohibits child labor.
Many times the farming practices and techniques of Fair Trade chocolate make a better quality chocolate as well.
4. Skip chocolates containing additives. Not all chocolates are created equal. It's important to read over the labels of any chocolate you buy so you know what it contains.
As mentioned, true chocolate should contain cocoa butter as one of the ingredients. This is what makes chocolate smooth, creamy and delicious. However, some chocolate and candy companies use other types of fats in their chocolates.
Read over the ingredient list and look for other types of fats like hydrogenated and partially hydrogenated oils.
These are processed, trans-fats that have negative effects on your health. However, they're cheaper to use so companies will sometimes use these instead of the cocoa butter.

Method 3 Incorporating Chocolate Into Your Diet.
1. Store chocolate appropriately. Not that chocolate generally sits around too long with out being eaten, but it's important to make sure you're storing your chocolate appropriately to maintain it's freshness.
Make sure to keep your chocolate wrapped or stored in an airtight container (especially if you're buying a larger block). Chocolate is porous and will pick up the flavors of other foods.
Also store your chocolate in a cool and dry place. The refrigerator is a great place.
If you take the care to store chocolate the right way, it'll last up to 1 year.
2. Enjoy chocolate in moderation. Although eating dark chocolate does have some nutrition benefits and positive effects on your health, overdoing is not smart. Stick to moderate amounts of chocolate to maintain your health.
Any foods that are eaten too much or too frequently can cause weight gain due to extra calories your body doesn't need. This is especially true for chocolate that contains sugar.
It's typically recommended to eat about 1 oz of chocolate per serving per day. So the most you should consume during the week is 7 oz (about 1 oz per day).
Another easy way to moderate how much chocolate you eat is by choosing individually wrapped chocolates. They're automatically portion controlled and can keep your consumption in check.
3. Make nutritious recipes with dark chocolate. If you're not the biggest fan of eating plain dark chocolate or are interested in incorporating it in other ways, try making some tasty, yet nutritious recipes with dark chocolate. You can try:
Roll halved, frozen bananas in dark chocolate and then refreeze for a frozen, chocolately treat. You can also sprinkle on chopped nuts for extra crunch.
Make your own homemade chocolate covered strawberries using melted dark chocolate.
Make hot chocolate from scratch using unsweetened cocoa powder. Use soy milk instead of cow's milk to make sure you get the full does of antioxidants.
You can also use cocoa powder in rubs and marinades - especially for beef.
Dip dried fruit like apricots into melted dark chocolate.

Tips.
Enjoy chocolate in moderation. Even healthier versions still add extra calories to your daily total.

Juni 22, 2020

How to Substitute Vegetables for Grains

How to Substitute Vegetables for Grains.

Giving up grains and eating vegetables as a substitute can be difficult. Grains are tasty and play a huge part in the average Western diet. Whether it's having bread on your sandwich, serving rice with your stir-fry or having pasta for dinner, grains are a big food group that can be hard to replace. However, many people are now moving away from grains at the advice of some diet plans (like the Paleo diet) or just to improve their overall diet. Some people restrict carbs in their diet as research has shown this helps with weight loss. Now there are tons of recipes and ideas on how to cut back on grains and replace them with more nutrient-dense foods like vegetables. Try using some of your favorite veggies to help reduce how many grains you eat on a daily basis.

Part 1 Swapping out Grains for More Vegetables.

1. Use vegetables to replace breads or wraps. If you normally pack a sandwich or pick up a wrap as a meal, it can be hard to think of ways to have a "sandwich" without the bread; however, there are a variety of vegetables that you can use instead.

An easy swap for bread or wraps are lettuce leaves. Many types of lettuces are cup-shaped or have large leaves which makes them great for rolling up sandwich fillings.

Choose lettuces like butter lettuce cups, iceberg lettuce, cabbage leaves, collard green leaves, kale or Swiss chard. These lettuces are big and will hold a decent amount of fillings without ripping or the items falling out.

In addition to a lettuce wrap, you can also make opened faced sandwiches with vegetables like grilled portobello mushrooms or sliced and baked sweet potatoes.

Once cooked, you can top your mushroom or sweet potato slice with your favorite sandwich toppings and serve. Use a fork and knife for this type of sandwich.

2. Swap in vegetables for pizza crust. Another item you can use vegetables in is for pizza crust. You can skip the carb and calorie heavy flour-based crust and use a vegetable instead.

Just like with open faced sandwiches, you can also use grilled or roasted portobello mushrooms as a pizza crust. Fill with a little tomato sauce and top with cheese or other toppings, like broccoli and onion.

If you want a more crust like pizza, try using cauliflower. Once grated and cooked, you can mold the cauliflower into a flat circle and top with sauce and cheese.

3. Make rice out of vegetables. If you normally have a side of rice with your dinner, consider using grated vegetables instead. It's a great way to decrease your carbohydrate intake.

One very popular swap for rice is cauliflower. By swapping in this low-calorie vegetable, you save yourself about 150 calories per serving.

Use a food processor to grate and finely chop the cauliflower. It should be similar in size to rice or couscous. You can use this in any recipe that calls for rice.

Another vegetable that you can use as a substitute for rice are parsnips. These look like white carrots, but when grated and finely chopped also serve as a great rice substitute.

4. Use vegetables as pasta. If you love a big bowl of pasta or a cold pasta salad, you'd be happy to know there are plenty of vegetables that can be substituted in place of noodles and macaroni.

One great tool to help you make a variety of vegetables into a spaghetti or linguine shape is a spiralizer. There are a variety of variations of this tool, but they all help turn veggies (or fruits) into spaghetti.

Great vegetables to try in your spiralizer are butternut squash, sweet potatoes, zucchini, yellow squash, beets, or cucumbers.

These noodles can be quickly boiled or steamed or eaten raw depending on what the recipe calls for.

If you like a baked pasta dish like lasagna, try using eggplant, red peppers, zucchini or yellow squash in place of the noodles. Slice length-wise into long, thin planks and layer with sauce and cheese.

Another option is to make your own gnocchi with either sweet potatoes or pumpkin. There's little to no flour in these and they're full of a nutrient-dense squash.

5. Bake with nut or bean flours. Outside of items like rice, pasta and bread, there are foods that use grain-based flours. Whether it's cakes, cookies or muffins, many foods contain flour.

Baked goods and pastries can still be enjoyed if you're following a low- or no-grain diet. Substitute regular wheat flour for nut or bean flours.

Many different nuts and beans can be ground into a fine flour-like consistency. You can use them in a variety of baked goods. You can try: almond flour, cashew meal, garbanzo bean flour and fava bean flour.

The proportions of other ingredients may change when you use these types of flours. Make sure you follow a recipe to help get the end product turn out correctly.

You can also use coconut flour, though this is fairly high in calories.

6. Use vegetables in place of chips or crackers. If you enjoy having crackers or chips as snacks, you can use vegetables as a swap for these flour based treats. Make your own using vegetables at home.

Many types of chips and crackers usually contain some sort of flour which makes them a grain-based food.

If you like crunchy, salty chips, trying make chips from kale. Washed, dried and baked in the oven, kale becomes crispy and light.

You can also use raw vegetables in place of chips and crackers. This is especially good when you have a dip like hummus or ranch dip. Both are great with raw vegetables.

If you want a more chip-like consistency, use starchy root vegetables instead. Thinly sliced, vegetables like beets, sweet potatoes, parsnips and carrots turn into crispy chips when baked in the oven.

Part 2 Using Vegetables in Place of Grains.

1. Try spaghetti squash marinara. A great option to try if you love spaghetti and meatballs is using spaghetti squash instead. This vegetable, when cooked, shreds into spaghetti-like strands and makes the perfect pasta replacement

To cook a spaghetti squash, carefully slice the squash in half lengthwise. Drizzle with a little olive oil, salt and pepper. Place the squash cut side down on a baking sheet and roast at 400°F (204.4°C) for about 40 minutes or until fork tender.

Allow the squash to cool to room temperature. Once cool, use a fork to shred the flesh of the squash. It should come out easily and naturally fall into little spaghetti strands.

Toss the cooked squash with warmed marinara sauce. Serve with your favorite meatballs and a sprinkle of Parmesan cheese.

2. Make a cold cucumber noodle salad. If you enjoy those cold soba noodle salads with peanut dressing, you'd be surprised at how well cucumbers do in this salad. Spiralized into spaghetti shape, they make this salad delicious.

Start by washing and drying a cucumber. English or hot house cucumbers are the best as their skin is tender and the seeds are small.

Spiralize the entire cucumber and slice "noodles" into manageable pieces — about 6 –10 inches (15 – 25 cm) in length.

Place the "noodles" in a bowl and toss with your favorite peanut sauce or dressing. Stir to combine.

Add in 2 cups of diced chicken, 1 cup of steamed broccoli florets, 1/2 cup of thinly sliced red peppers, 1 cup of steamed snap peas and 1/2 cup of diced green onions.

Toss everything to combine. Place in the refrigerator for at least 30 minutes to chill thoroughly. Once chilled, serve and enjoy.

3. Make cauliflower rice. If you love rice, you might want to try making cauliflower rice instead. It's very low-calorie and low-carb and very easy to make.

To start, roughly chop up a whole head of cauliflower. Leave only the florets and discard the woody, tough stems.

Put half of the cauliflower in a food processor. Pulse until the cauliflower breaks down into couscous or rice sized pieces. Set aside and process the remaining cauliflower.

To cook your cauliflower rice, add in a tablespoon of olive oil to a large skillet. Heat over medium high and add the cauliflower. Cook for five to eight minutes or until tender.

You can also use your cauliflower rice raw if you'd like. This is a great idea if you want to do a cold salad.

4. Bring a Mediterranean kale wrap for lunch. If you enjoy having a sandwich or wrap for lunch, consider swapping out the bread for a big piece of leafy kale. It's high in vitamins and minerals and makes a great sub for a wrap

Start by washing and drying a large kale leaf. If it has a thick, woody stem, take a paring knife and carefully remove it. This won't taste good in your wrap.

Spread on about a 1/4 cup of your favorite hummus topped with 1/4 of a sliced avocado.

Top with 2 tablespoons of feta cheese and a 1/4 cup of thinly sliced roasted red peppers.

Drizzle on your favorite salad dressing if desired (like a balsamic vinaigrette). Wrap up the fillings tightly and slice your wrap in half. Enjoy!

Part 3 Eating Grains in Moderation.

1. Decide what "moderation" is for you. Even if a diet you're following suggests avoiding all grains, having these foods occasionally is still appropriate. You don't have to avoid these foods in order to have a balanced or nutritious diet.

If you eat large quantities of grains, eat them on a regular basis or choose items that are highly refined, this isn't a overly healthy choice.

However, having grains (even refined grains) in moderation is appropriate and healthy, as they provide energy and nutrients. If you want to include some grain-based foods every now and again, decide what your definition of moderation will be.

For example, will you only have grains one or two times a week? Or will you have one serving per day?

Stick to your definition of moderation to keep these foods in check and make sure you don't overdo it.

2. Stick to appropriate portion sizes. One thing that is very important to do (with any food) is to measure the appropriate portion. This will help you stick to eating a moderate amount of grains.

When you plan to have a serving of grains, make sure to measure the portion size. This will help keep the total calories and carbohydrates in check.

Even if you choose a whole grain or a dish that is very nutritious, eating too much of it can cost you too many calories or carbohydrates.

For grains, measure out 1 oz or 1/2 cup. If you're having rice or pasta, measure the food after it's been cooked.[

3. Go for 100% whole grains. In addition to eating grains on occasion and making sure the portion sizes are appropriate, it's also a good idea to choose the most nutritious type of grain.

If you're going to splurge and have some bread, rice, pasta or another baked good, choose a nutritious option. That way, you're at least getting some nutritional benefits when you eat it.

The most nutritious types of grains are 100% whole grains. These are minimally processed and contain all parts of the grain (the bran, germ and endosperm). These are high in fiber and other beneficial nutrients.

Refined grains are much more processed and the nutrient containing parts of the grain — the bran and germ — are removed during processing.

Stick to 100% whole grains only. Try items like: brown rice, quinoa, whole wheat bread, whole wheat pasta, barley, millet or farro.

Tips.

Swapping in more vegetables for grains is a great way to increase the total amount of nutrients you're eating everyday.

Although this can help improve your diet, eating 100% whole grains is a OK and a nutritious addition to your diet.

There are a ton of recipes available to help make this grain-free recipes taste great. Try a few to see what works best for you.

Refined grains are quickly digested into simple sugars and then absorbed into the blood system. This can cause blood sugar levels to go up.

April 08, 2020