Happy Valentine’s Day to those of you who celebrate. For those of you who don’t celebrate, this is still a treat – so make it for yourself, your friends, your family. Enjoy!
Continue reading “Happy Valentine’s Day! This is a treat…”Tag: chocolate
Ahhh, the smell, the taste, the beauty! Christophe Artisan Chocolatier – Charleston, SC
When you walk by the Christophe Artisan Chocolatier on Society Street, (right off King Street near DUMAS), you will smell a heavenly scent of chocolate. Not any chocolate, but the finest, most beautiful chocolate you have ever seen (or tasted)! If you don’t live near Charleston, SC check out their website, you can order online! Fred picked me up one of these sweet treats for Valentine’s Day, and it was perfection!
This is my favorite, the dark chocolate sea salt caramel bar. Oh la la! The chocolates that Christophe creates are works of art! I encourage you to stop by his shop if you’re in the Charleston, SC area! You won’t be sorry! Wonderful french pressed coffee, and all kinds of treats… On Second Sunday’s on King Street they have a few tables set up outdoors, it’s wonderful!
Go. Enjoy. Chocolate makes you happy and it’s good for you ;)
90 Society Street
Charleston, SC 29401
843.297.8674
Contact by email at: cpaume@christophechocolatier.com
Catch you back here tomorrow!
A cancer prevention tip that will make you smile!
- Image: Prevention.com
Now this is a cancer prevention tip that makes me smile… it’s one that I don’t have to think about… one that I can do… one that I can OVER do, ha!
Dark chocolate (70%+) is more than a tasty morsel that you let melt in your mouth, it’s rich in so many ways… uh, excuse me, had to jump up and grab a piece, don’t want to forget! (I heard you laugh… you’re right… like I would forget!)! Info from Prevention magazine . Click HERE for a fabulous article that has the list of foods we’ve been talking about over the past few months!
Cure It with Dessert
Enjoy antioxidant-rich dark chocolate
Chocolates containing over 70% cocoa provide a number of antioxidants, proanthocyanidins, and many polyphenols. In fact, a square of dark chocolate contains twice as many as a glass of red wine and almost as many as a cup of green tea properly steeped. These molecules slow the growth of cancer cells and limit the blood vessels that feed them.
How to Eat It: Enjoy about one-fifth of a dark chocolate bar a day guilt free. Milk chocolate isn’t a good alternative because dairy cancels out the cancer protection of the polyphenol compounds.
Next week is the last of this series… but there will be more… I promise! Lets recap all the foods that can be fighting for our bodies to help prevent cancer, as long as we feed our bodies these nutritious warriors instead of say, those tart things you pop in the toaster (oh heavy sigh). It’s worth re-reading this list and adding as many to your day as you possibly can. Don’t ever stop!
BRUSSEL SPROUTS – BOK CHOY – CHINESE CABBAGE – BROCCOLI – CAULIFLOWER – GARLIC – ONION – LEEKS – SHALLOTS – CHIVES – WILD SALMON – ANCHOVIES – SMALL MACKEREL – SARDINES – ORANGES – TANGERINES – LEMONS – GRAPEFRUIT – STRAWBERRIES – RASPBERRIES – BLUEBERRIES – BLACKBERRIES – CRANBERRIES – DARK CHOCOLATE and next…. TOFU – MISO – TEMPEH – SOY MILK – SOY YOGURT, but that’s next week!
Catch you back here tomorrow!
Ok mom! This is chemo #11, two treatments to go, WOOHOO!!
Love you lady! me
Katharine Hepburn’s Brownie recipe… yep, the real deal! (Updated 10.07.21)
My mom sent me this recipe years ago… she had gotten it from the February 1992 issue of Gourmet magazine (still can’t believe that magazine isn’t still around). I didn’t eat fat, so I never made them. I filed it away in case I ever fell off the wagon. Then one day we were visiting Michigan, we arrived to a pan of piping hot brownies. Whoa… the best I ever tasted, with deep chocolate flavor, more fudgy than cakelike, I was in heaven! Then to read how simple these puppies were to make made my head spin (dramatic once again). Trust me, you won’t make these only once. You’ll NEED them, ha ha, and you’ll make them more often than you should (or perhaps I’m talking about my own problems here, hmmm). They couldn’t be easier, using only 1 pot and 1 8″ pan!
Melt together 1 stick of butter (I know… ugh, but…) and 2 squares unsweetened chocolate*, then take the saucepan off the heat. *See note regarding type of chocolate to use…
Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
Stir in 1/4 cup flour and 1/4 teaspoon salt. (As Gourmet magazine Feb 1992 states, the original recipe added 1 cup chopped walnuts here… I prefer mine without, but that’s up to you)…
Butter an 8″ square pan (recipe says to flour as well, this time I forgot and they came out of the pan easier, so I leave that up to you… to flour or not to flour). Happy Hint: when I use a stick of butter, I put the wrapper in the freezer. When I need to butter a pan I pull the wrapper out and let it sit a minute to thaw, then use it to spread. It works perfectly every time!
NOTE: Update 10.07.21, this works great with an 11×7″ pan as shown below. It’s not pretty but I found it (thankfully) in the cupboard after the disappearance of my 8″ square pan.
Now bake these at 325 for about 40 minutes – When they smell done, they likely are (my oven doesn’t take the full 40 minutes)!
Someone got a little excited about the brownies coming out of the oven, so this is the best photo I can do at this moment, ha ha…
Note 10.07.21: I deleted a blip about substituting cocoa and butter for the unsweet baking chocolate. After trying it, I truly wasn’t happy with the substitution, too greasy. These brownies are good just like they are. Use the best chocolate for best results. I made it with Guittard Unsweet Chocolate Baking Bar, and it was a night and day difference. It was truly amazing!
Another way to take it over the top when serving, sprinkle (VERY LIGHTLY) with a good flaky sea salt like SALTVERK! Oooooo, Mmmmmm, Geeeeee! You just need a teeny bit!
Catch you back here tomorrow… I have to go walk, for about 14 hours as I calculate it! Worth every bite!
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