Today, research has shown that chocolate has some health benefits.  Over 300 naturally occurring chemicals are found in chocolate. In a study conducted by Andrew Waterhouse, chocolate was found to have potent antioxidants called phenols. Cocoa phenols were found to prevent the bad cholesterol from causing plaque buildup in the arteries.  The darker the chocolate, the more phenols it contains. The conclusion is the purer and darker chocolates may provide the most health benefits.

As with all things, moderation is the key.  So today, let’s enjoy some delicious, sweet, satisfying chocolate!  Here’s my favorite chocolate cake recipe with my easy chocolate butter cream recipe, also.

Chocolate Cake

Ingredients:

2 cups sugar

3 eggs

1/2 cup butter (melted)

1-1/2 cups milk

2 teaspoons baking powder

1-1/2 teaspoons salt

3 teaspoons vanilla

1-3/4 cups flour

1 cup cocoa (Hershey’s)

Preheat the oven to 350°F.  Grease and flour 2 9-inch round cake pans.  In a mixing bowl combine the sugar, eggs, milk and butter.  Add in the vanilla, salt and baking powder.  Stir in the flour and cocoa.  Don’t over mix the batter.  Pour into the prepared pans.  Bake the cakes for about 30 – 35 minutes.

I think the most common reason people end up with dry, crumbly cakes is over baking.  I don’t rely completely on the timer.  When I smell chocolate, I open the oven and lightly touch the center of the cake.  If it springs back, I take out the cake.  If it doesn’t I give it a few more minutes and test again.  I also remove my cakes from the pans while warm.  I find if I let them cool completely they stick to the pans.

Chocolate Butter Cream Frosting

Ingredients:

1/2 cup butter at room temperature

1 cup cocoa (Hershey’s)

4 cups powdered sugar

1/2 teaspoon salt

3 teaspoons vanilla

1/2 milk

In a mixing bowl, using a hand mixer, combine all ingredients until light and creamy. 

Use the frosting for the filling between the two layers and then generously ice the rest of the cake.  If the frosting seems a little soft you can either add more powdered sugar until the desired thickness or place the cake in the refrigerator for a few minutes or until serving.

So I hope you enjoy your chocolate cake!

There’s nothing better than a good friend, except a good friend with CHOCOLATE

There’s nothing better than a good friend, except a good friend with chocolate. – Linda Grayson, The Pickwick Papers

Too much of a good thing is simply wonderful! – Deborah Fox-Rothschild

Popcorn is a whole grain food which makes it a complex carbohydrate that is not only low in calories, but a good source of fiber. It only has about 31-55 calories in a one cup unbuttered serving, and when lightly buttered, one cup still only has around 133 calories. Popcorn has no artificial additives or preservatives, and is sugar-free. Popcorn contains energy-producing carbohydrates. Popcorn is ideal for between meal snacking because it satisfies and doesn’t spoil the appetite.

The USDA recommends eating six-ounce equivalents of grains per day with at least three of those coming from whole grains. In general, 3 cups of popcorn can be considered as a 1 ounce equivalent from the grains group. So, eat up your popcorn!

Popcorn is also a very economical snack. I really don’t enjoy the microwave varieties, so I don’t buy them. But, a bag of regular popcorn is under two dollars. Add a few cents for the oil to cook it in and a little more for the butter and you have a great snack for under one dollar!

I love the versatility of popcorn also. You can add cheese and or spices to jazz it up. You can make caramel corn or popcorn balls. My grandpa used to add popcorn left over from the night before to his pancakes! Believe it or not, they were delicious. Popcorn pancakes are one of my fondest memories of my grandpa!

Here’s my Aunt Connie’s recipe for popcorn balls. They are so delicious!

Ingredients:
15 cups of popped corn or 3 bags of microwave popcorn
20 large marshmallows
1/2 stick butter
1/2 cup sugar
1/2 cup brown sugar

In a heavy saucepan, melt the marshmallows, butter, and sugars. When completely melted and combined pour over the popped corn. Mix all ingredients together well. Butter hands and form into balls. These are the best popcorn balls ever!

Here’s an “adult” version of caramel corn. It is Kahlua Cocoa Balls!

Ingredients:
1/2 cup Kahlua
1/4 cup light corn syrup
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
1 cup chopped pecans
5 cups popped corn

No cooking required. Mix the Kahlua, corn syrup, powdered sugar and cocoa together. Stir until completely blended. Pour over the chopped pecans and popcorn. Mix well. Butter hands and form into balls. Ohhh, so good!