Your Period Doesn't Make You Crave Chocolate

Half of American women experience chocolate cravings. Of those of who do, about half crave it right around "that" time of the month.

And while it's nice to have your menstrual cycle to blame when you find yourself noshing on half a package of chocolate chip cookies, researchers found that menstrual hormones aren't the culprit. They compared the cravings of pre- and post-menopausal women and didn't find any change. They did, however, find a higher prevalence of cravings among women who suffer from PMS.

Why? A chocolate expert says this has a lot to do with the psychology behind comfort foods. Chocolate is sociologically considered a comfort food, and people crave comfort foods when they feel terrible.

Chocolate: It Won't Wake You Up

It's a common misconception that chocolate is packed with caffeine, says expert. In reality, the amount of caffeine in chocolate is miniscule compared to what's in your other daily pick-me-ups.

An ounce of dark chocolate contains about 20 milligrams of caffeine, while an ounce of milk chocolate contains about 5 milligrams--the same as an 8-ounce cup of decaf coffee. In comparison, a cup of coffee contains about 100 milligrams and a cup of tea contains about 50 milligrams of caffeine.

Chocolate Banana Terrine

5 small ripe bananas peeled and left whole
1 cup cream
500 g dark or milk chocolate chopped

Line a 1.5 l. loaf pan with cling film overlapping top of pan by a few cm. Place bananas in pan. Bring cream slowly to boil in a saucepan. Remove from stove. Add chocolate to cream and stir until melted and smooth. Pour over bananas.

Cool, then refrigerate until set- about two hours or overnight. Un-mold carefully using cling film to help left terrine out of mold. Remove cling film. Slice terrine and serve.

Do You Know that Chocolate Can Boost Your Workout?

Skip the expensive sports drinks and protein shakes. Research shows chocolate milk is just as effective a recovery aid.

A study published in the journal Applied Physiology, Nutrition, and Metabolism compared the effects of a recovery drink and chocolate milk on endurance athletes' ability to recover after a series of bike sprints followed by an endurance ride the next day.

They found that chocolate milk was just as effective at relieving muscle soreness after the sprints, and preparing the athletes to perform in the endurance test the next day. Better yet, everyone preferred the taste of chocolate milk.

Chocolate Natural Fixes for Low Energy

Chocolate contains Flavonoids Flavowhats? Flavonoids are a type of phytochemical, or plant chemical, that are found naturally in chocolate. Due to their unique chemical structures, flavonoids can exert antioxidant, anti-inflammatory, and cell-protective effects, says Giana Angelo, Ph.D., a research associate who specializes in micronutrient research at the Linus Pauling Institute at Oregon State University. Consuming foods rich in flavonoids has also been associated with a reduced risk of heart disease.

To reap the benefits, stick to dark chocolate. The average commercial dark chocolate contains about 60 percent cocao and has been found to contain 536 milligrams of flavonoids per 1.4-ounce serving. Research has shown that as few as 80 milligrams of flavonoids a day can lower blood pressure.

Chocolate: It's Not All Bad for Your Teeth

How could a food that's long been touted as a cavity-causer actually have teeth-protecting properties? It turns out that theobromine, an organic molecule that occurs naturally in cocoa, can help strengthen tooth enamel, according to research from Tulane University.

In fact, it takes 142 times less cocao extract to have about twice the protective benefits of fluoride, according to the American Dental Association. Unfortunately, theobromine isn't too beneficial in chocolate bars, where the sugar and milk counteract the dental benefits. Enter Theodent, a fluoride-free mint toothpaste that packs a punch of theobromine ($10, theodent.com).

Home Made Cadbury

1 tin condensed milk
1 1/2 cups sugar
100g butter
10 nos marie biscuits
2 tbsp cocoa powder
a pinch of coffee powder (optional)
gems for decoration.

Powder the Marie Biscuits finely. Bring the butter to room temperature. Add all the ingredients & the powdered Marie biscuits & mix well.

Pour the mixture into a pan & keep on fire & keep stirring. As the mixture starts leaving the sides of the pan , remove from fire & pour it into a buttered plate.

When it has cooled a little, cut it. Keep a Gems on top of each piece (optional). When the chocolate is warm roll it into small balls or any shape desired.

Easy Chocolate Burfi

1 cup finely milled and refined flour
1 cup clarified butter
2 cups sugar 2 cups
1 cup milk
4 tbs milk powder
2 tbs cocoa powder
Cashew, almods, pista, raisins put together 1/2 cup, finely chopped

Place a thick wok on the heat. Add all ingredients i.e., flour, butter, sugar, milk, milk powder, cocoa powder and ghee and mix well together.

Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the sides.

It forms into a thick round mold by about 20 minutes time and you start getting a good aroma. Now add the chopped nuts and raisins and mix well.

Remove from heat and pour on a greased plate and cut into desires shapes. Allow to cool. It takes about 25 minutes.

Chocolate Energy Balls

1/4 cup chocolate chips
1/4 cup honey
1/4 cup peanut butter
1/2 cup rolled oats
1/4 cup chopped almonds (toasted or not)
1/8 cup flaxseed
1/8 cup sesame seeds

Melt honey and peanut butter in a small saucepan. Add the remaining ingredients. Stir until chocolate is melted. Form into balls or any shape desired. Roll with sliced almonds. Let it cool before serving.

Chocolate Chip Pancakes

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm

Chocolate Wontons

2/3 cup plain soymilk or almond milk
2/3 cup soymilk powder
1 cup cocoa
1/3 cup finely ground cashews
¼ t. salt
1 cup maple syrup
1/3 cup dairy-free dark chocolate chips, melted
1 t. vanilla
1 egg, lightly beaten
¼ cup white granulated sugar
½ t. cinnamon
About 30 wonton wrappers
pinch salt

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

Place the soymilk powder in a blender or food processor and gradually add the soymilk or almond milk until the mixture blends smooth. Add the cocoa powder, finely ground cashews and salt and blend until mixture is thick. Add the maple syrup, dark chocolate chips and vanilla and blend until the mixture is smooth, adding a bit more almond milk or soymilk if necessary. Set aside.

Using a pastry brush, lightly brush the edges of one side of a wonton with water. Place about 1 ½ T. of chocolate filling in the center of the wonton. Pinch one corner to the corner diagonal from it, fold up one of the other corners to the center, followed by the other corner. Pinch the edges of the wonton together to seal, making sure to keep your hands dry to prevent the dough from sticking. Repeat with the remaining wontons until all of the filling is used, placing them on the prepared pan as you work.

In a small cup or bowl, mix together the sugar, cinnamon and salt. Brush each of the filled wontons lightly with the egg, then sprinkle the sugar mixture onto each wonton, coating well. Place the baking sheet in the oven for about 15 minutes, or until the wontons are just golden brown. Serve warm.

Peanut Butter & Choco Caramel Popcorn

1/3 cup peanut butter
1 cup dairy-free semi-sweet chocolate chips
½ cup canola oil
½ cup popcorn kernels
2 cups sugar
½ cup water
¼ t. salt
½ cup cocoa powder
½ cup powdered sugar
Candied walnuts or pecans (optional)

Fill a small pot of water and boil over medium heat. Line a baking sheet with parchment paper. Set aside.

Heat oil in a 3-quart stock pot (or bigger) over medium-high heat. Add popcorn kernels, cover.When kernels begin to pop, shake pot every few seconds to toss kernels, making sure that the lid stays closed.

After most of the kernels have popped, turn off heat, and let pot rest for about twenty seconds, to ensure that all corn has popped before opening the lid. Pour popcorn onto prepared baking sheet, and set aside.

Caramel sauce: In a small saucepan over medium heat, combine sugar, water and salt, mixing well to dissolve the sugar. Once sugar is dissolved, cook without stirring about 5 minutes or until liquid is deep amber in color, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

Working quickly, pour sauce over popcorn, turning with a spoon or spatula to coat evenly. Place chocolate chips in a heatproof bowl and place over, but not touching, the boiling water until melted.

Meanwhile, place peanut butter in a small saucepan over medium heat. After peanut butter begins to “melt,” add the chocolate chips, and cook just about 30 seconds more, until mixture is slightly thick, BUT NOT STIFF. Pour over caramel popcorn, turning to coat with a spoon or spatula.

Dust popcorn with cocoa powder while still warm, turning to coat, then with the powdered sugar. Allow to cool at room temperature, about two hours. Mix in candied nuts if desired. Serve.

Chocolate Orange Sauce

1/3 c Unsweetened cocoa powder
2 tb Orange liqueur
1/3 c Sugar
1/4 c Water
1/4 c Light corn syrup
1 ts Vanilla extract

Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth. Add liqueur and corn syrup; stir well. Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill.

Cornflakes Chocolate Squares

5 cups cornflakes
1 Pack semi sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter

In 3 quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat till melted and smooth.

Remove from heat and stir in the cornflakes till evenly coated. Using a buttered spatula or wax paper press mixture evenly into a 9x9x2 inch pan coated with cooking spray. let cool completely.

Cut into squares, store in airtight container.

Simple Chocolate Marshmallow Fudge

12 oz semisweet chocolate, chopped
1 cup miniature marshmallows
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light margarine
2 tsp. vanilla extract

Coat an 8- x 8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 mins stirring constantly.

Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about 2 hours.

Cut into 36 squares and serve. Just leave the fudge in refrigerator or freezer for a firmer consistency.

Easy Choco Clusters

12 ounce package semi-sweet chocolate chips
8 ounce package white almond bark
16 ounce jar salted, roasted peanuts

In a large saucepan, start melting almond bark over low heat. When it’s almost completely melted, add chocolate chips and melt together, stirring until smooth, the almond bark melts much slower than the chocolate chips, so it’s a good idea to let it melt most of the way before adding the chips so the chips don’t overcook.

Remove from heat and stir in peanuts. Cool slightly. Drop by teaspoon onto wax paper. Let sit until firm. Store in airtight container.

Chocolate Mocha Pecan Rolls

l (l8 oz) refrigerated sugar cookie roll
1/4 c. unsweetened cocoa
48 milk chocolate
1 tablespoon instant espresso granules
1 cup finely chopped pecans
1/3 c. powdered sugar

Heat oven to 375. Break up cookie dough into a large bowl. Add cocoa, expresso granules, & pecans. Mix well. Shape dough into 48 (1") balls; wrap each around 1 milk choc. candy. Place 2" apart on ungreased cookie sheet.

Bake at 375 for 8-10 minutes or until set. Immediately remove from cookies sheets. Cool 5 minutes or until slightly cooled. Roll cookies in powdered sugar.

Cool l5 minutes or until completely cooled. Re-roll cookies in powdered sugar. Store in tightly covered container.

Frothy Hot Chocolate

4 1/2 cups low-fat milk
2 tablespoons unsweetened cocoa powder
1/3 cup sugar
1/3 cup coffee liqueur(optional)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract

Whisk together 1/2 cup milk, sugar, coffee liqueur (if using), cocoa, vanilla and cinnamon in a small bowl until a smooth paste forms.

Heat the remaining 4 cups milk in a medium saucepan until steaming. Remove from heat and whisk vigorously.

Whisk the cocoa mixture into the milk and pour into mugs.

Easy Chocolate Nut Bark

2 cups semisweet, bittersweet or milk chocolate chips, melted
2 cups assorted nuts, such as hazelnuts, almonds and cashews, and for garnishing too

Line a rimmed baking sheet with foil. Combine melted chocolate and nuts in a medium bowl.

Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle.

Sprinkle with additional finely chopped nuts. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board.
Use a sharp knife to cut into 1 1/2-inch pieces.

Chocolate Madeleines

1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1 large egg white
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons canola oil
3/4 cup sugar
1 teaspoon vanilla extract

Garnish:
1 teaspoon instant coffee granules, or 2 teaspoons freshly grated orange zest
1 ounce bittersweet chocolate or confectioners' sugar

Preheat oven to 400°F. Coat a madeleine pan with cooking spray. Dust with flour, shaking out excess.

Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you are preparing the remaining ingredients. Stir the eggs occasionally.

Sift cocoa, flour, baking powder, baking soda and salt into a mixing bowl; set aside. Combine buttermilk and oil in a small bowl; set aside.

Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes. (The beaters should leave a ribbon trail when lifted.) Blend in vanilla and coffee (or orange zest). Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of liquid.

Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-quarters full; you will use about half of the batter. Bake until tops of the madeleines spring back when touched lightly, 12 to 15 minutes. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare the pan as above and repeat with the remaining batter.

If decorating with chocolate, melt it in a small bowl set over a pan of barely simmering water. Drizzle over the scalloped side of the madeleines. Alternatively, dust the madeleines with confectioners’ sugar.