My Chocolate Fantasy

Nick Kakolowski asked:


Obtaining and maintaining slim figures, managing blood sugar levels, controlling nerve pain and preventing dental problems are just a few of the reasons why many today are searching for ways to remove sugar from their diet. Although controlling one’s sweet tooth can be one of the most daunting tasks even the most stringent of dieters face, it is an extremely effective for weight loss. There are many advantages to a sugar-free diet, still why is it so difficult to stay off of sugar?

Many of us grew up enjoying classic desserts ranging from milk and cookies to apple pie. Cakes accompany many of life’s greatest milestones. It is as if sugar based food is a staple not only of our diets, but our lives as well. Can anybody imagine a birthday party or wedding without a hulking mass of flour, egg and finely processed sugar? Many frustrated dieters feel that they can not participate in the celebration if they do not participate in the eating.

We face similar trials in the day to day aspects of our lives. The smells of baked goods waft out at us whenever a bakery is passed. We are taunted by cookie jars on the counter and easy bake brownies on the grocery store shelves. There seems to be no escape. Sugar substitutes are helpful, but they cannot solve the problem entirely. How does one truly get by on sugar free cooking?

Trying to get rid of anything sweet is a short road to cravings and binges. Not to mention extra pounds. Instead, attempt to find natural alternatives for your sweet tooth. Many fruits and vegetables will do wonders to replace even the hardest foods to ignore. Try baking apples or pears; add in a little cinnamon, raisins and cream to create a delightful delicacy. Strawberries, peaches, blueberries, blackberries and raspberries all go very well with cream and various spices.

Okay, so there is still the Achilles heel of dieters to deal with, chocolate. This delight is probably the most difficult sugar filled product to get rid of. There is a simple solution though. Don’t get rid of it. Instead melt down sugar free baking chocolate and use it as a dipping sauce for sweet fruits such as cherries and strawberries. Other chocolate covered delights such as pretzels and sunflower seeds can be made with baking chocolate as well. Use sugar free varieties of peanut butter to supplement the flavor. The slightly less sweet taste might take some getting used to, but once you adapt the cravings should go away.

Another challenging sugar product to remove is found in beverages. Getting rid of soda and sugar filled juices can be difficult. If the lack of carbonated drinks is a problem try mixing a sugar free juice with soda water to supplement your cravings. This area is one in which sugar substitutes can be a tremendous benefit. The products mentioned earlier are frequently found in diet sodas, and can often provide flavor comparable to that of regular sugar products.

If the already mentioned alternatives are not enough to quench your sweetened desires, then perhaps more drastic measures should be taken. Recipes that use natural syrups, created from fruits and other various sources provide a way to make many favorites without using any processed sweeteners. There are plenty of recipes that include natural products, and can be found using a basic search online. You may need to invest in a few books to really dive into sugar free foods, but the benefits are well worth it.

Desserts and snacks are manageable without sugar, but breakfast can be tricky. Sugar free alternatives can be found for almost any product. But it is easy to become dependant on these items. For example, one can easily find sugar free yogurt. These products taste good and are convenient. It can be very tempting to simply grab a yogurt and call that breakfast. It simply is not enough. Carbohydrates and a small amount of protein are also essential first thing in the morning. Yogurt is a wonderful source of calcium and simple carbohydrates, however, to receive the day long energy complex carbohydrates provide one will need a bread product of some sort. Granola with no sugar added can be a great option. Try mixing the yogurt and granola if the taste of either food is not enough on its own. To get some protein eat a hard boiled egg, or even a small amount of breakfast meat. Either way, make sure to get balance, and not just settle for a simple sugarless solution.

There are many reasons to move to a sugar free diet, health benefits among them. However, there are still risks. A food that is sugar free is not inherently good for you. These foods are generally better for you then sugar filled alternatives, but it does not mean they are healthy. It can be deceiving at times because there is a perception that eating healthier foods will lead to a healthier lifestyle. While this holds true overall, moderation still needs to be practiced. Dietary rules should still be adhered to. Be sure to find a balance in food types as too much of any good thing can create problems.

Madhavi Porori asked:


Melt chocolate and use as a decoration. Cool in sheets and break apart to make chunky abstract pieces or cut into shapes using cookie cutters. vegetable peeler. Even grating a little bit of chocolate over the dessert before serving adds so much eye appeal. Sprinkle your dessert with orange, lemon, or lime zest or top with Candied Citrus Peel. They are made by cooking fruit pieces in a pot of simple syrup or purchased from gourmet food stores. Top ice cream or sprinkled around the border of a plate, these edible peels encased in sugar crystals really brighten things up. A properly placed sprig of mint or lavender add color and flavor to any dessert. Whipped cream can serve as the anchor for these natural beauties. Stencil a pattern with ground cinnamon, nutmeg, sifted cocoa powder or powdered sugar on the top of your dessert. Even a dash adds so much color and appeal. Nuts, toasted, spiced, or candied, bring a welcome dimension to most every dessert. Edible petals, natural or crystallized, give rise to some of the most exquisite garnishes. Use rose petals of all colors to sprinkle over the platter holding a special occasion cake. Their fragrance is unbelievable. Watch out for overbaking – when in doubt, slightly undercook the recipe ! Overbaking is one of the major causes of  failures, whether you are making breads, cakes, cookies or quick breads. The traditional way of testing for doneness can vary among each type of baked good. Some baked goods are meant to be eaten right out of the pan, and can be cooled in the pan on a wire cake rack. For cake and loaf recipes that require unmolding, place the pan on a wire cake rack and let it stand for 5 – 10 minutes. If a baked good is right from the oven, chances are it will fall apart or stick to the pan if taken from it too soon. After 10 minutes, run a dull knife around the inside of the pan to release the cake, bread or quick-bread from the sides and then invert it onto the wire cake rack to unmold. If the loaf pan has been lined with parchment or waxed paper, carefully peel it off the loaf.  Turn the loaf right side up and cool completely on the rack.  A few cakes and quick breads may sink slightly in the center when cooled.  When they are sliced, the indentation won’t be noticeable, so don’t worry about it.  Cool cookies on a wire cake rack.

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Holly Clegg asked:


Cranberries!  Invited to an office party, cookie swap or need a gift for the holidays.  I love using cranberries during the holiday season, and these festive Cranberry and White Chocolate Treats are so delectable you will never believe they are diabetic-friendly! Tart cranberries, sweet white chocolate, crunchy nutritious cereal and nuts pack this delicious dessert with wholesome vitamins and minerals – perfect to indulge in while staying fit this holiday season.   I turn to this favorite bar cookie to make for friends and family this time of year. For a quick and delicious gift, just cut the cookies into squares, wrap with plastic wrap and tie with a holiday ribbon. From teachers to coaches, neighbors to doctors, give the delicious gift of nutrition this holiday season!

Cranberry and White Chocolate Treats from Holly Clegg trim&TERRIFIC Diabetic Cooking (hollyclegg.com/books.cfm).  For more healthy desserts visit thehealthycookingblog.com).  

These scrumptious cookies are festive enough for a holiday treat, and fantastic enough to enjoy all year long.

48 servings/serving size: 1 square

1 1/3 cups reduced-fat graham cracker crumbs

2 tablespoons sugar or sugar substitute

1/2 cup natural wheat and barley cereal

1 (14-ounce) can fat-free sweetened condensed milk

1/2 cup dried cranberries

1/3 cup white chocolate chips

1/3 cup chopped walnuts

5 tablespoons butter, melted

1. Preheat oven 350° F.  In 13×9×2-in baking pan, mix graham cracker crumbs, sugar, butter; press along bottom of pan.

2. Sprinkle cranberries, white chocolate chips, walnuts, cereal evenly over graham cracker crust.  Pour sweetened condensed milk over top.

3. Bake 20-25 minutes or until bubbly and light brown.

Nutritional information per serving:

Calories 67, Calories from fat (%) 21, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 38, Carbohydrate (g) 11, Dietary Fiber (g) 0, Sugars (g) 8, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1/2 fat

Terrific Tidbit: Cranberries are full of antioxidants and can help prevent and treat urinary tract infections.

Sandy Darson asked:


If you are used to baking with sugar, it may take a little getting used to stocking your pantry for a low-sugar or sugar-free lifestyle. Once you realize that your sweet life is not over just because you are cutting back on sugar, you will be just fine. Here are some tips to help you stock a pantry with baking supplies needed to make sugar-free desserts.

Sweetening the Pot without Sugar

The most obvious ingredient for baking sugar-free desserts is a substitute for sugar. There are a number of artificial sweeteners that are widely available, including aspartame (Equal), acesulfame-k (Sweet One), saccharin (Sweet ‘n’ Low) and sucralose (Splenda). They can be a little tricky to use in baking because they have different properties than sugar, but there are many sugar-free dessert recipes using each of them. Because each of them differs from the others in the way they react to heat and the amount of sweetening power they have, it is also important to use the artificial sweetener that is called for in the recipe. Aspartame, for instance, loses its sweetness in when it is subjected to high heat for long periods of time as it would be if you use it in cakes or cookies that are baked in the oven. Splenda, on the other hand, is stable in heat and can be used in baked recipes, but may need additional liquid.

In addition to artificial sweeteners, there are natural sweeteners that you can use for no-sugar-added desserts. These include long-established favorites such as honey, Stevia, molasses and corn syrup, but are not limited to the obvious sweeteners. Fruit juices can add sweetness and enhance flavors when used in place of water in recipes. Apple and grape juice are the sweetest, but not the only fruit juices that you can use to sweeten desserts. Try sweetening with pineapple or orange juice for a bit of tang, or pear juice for a light sweetness.

Keep a package or two of sugar free gelatin and pudding in the pantry as well. They make moist additions to cake and cookies, adding both flavor and color. Do not forget unsweetened chocolate squares, cocoa powder, and flavored extracts – the staples are vanilla, almond, rum, butter and peppermint.

Adding a Little Spice to Dessert

When your senses are not overcome with sugar, you will find that a little spiciness goes a long way. Cinnamon, nutmeg, allspice and ginger are the so-called “sweet spices”. They will bring out the sweetness in smaller amounts of sugar or other sweeteners and are especially flavorful when used with fruit juice or puree.

Savory spices can also add an unexpected flair to dessert. Do not be afraid to experiment a little. Chili adds an unexpected bite to strawberries, for instance, and herbs like peppermint, lavender and rosemary do a wonderful job of enhancing the flavor of ice cream and fruit sorbets.

Sugar Does More than Make Things Sweet

Keep in mind that sugar provides more than just sweetness in a lot of recipes. It can be the reason that cakes and cookies brown when they bake, aid rising and provide moisture and texture. That is why a favorite pantry staple for sugar-free cooking is baby food – pureed bananas, pears, plums or applesauce – just about any kind of baby food fruit puree will do. It will add both sweetening and moisture to cakes, muffins, breads and cupcakes along with extra nutrition.

Flaked coconut is another pantry staple that will do double duty in your sugar-free pantry. It adds sweetness and flavor to cakes and cookies, and browns nicely when sprinkled on baked goods and run under the broiler.

A jar or two of sugar free fruit spread are handy to keep in the pantry. They can be stirred into plain yogurt for a quick snack or easy dessert, or spread on pound cake instead of frosting to add flavor and extra sweetness.

Peanut butter is another staple that should be in every sugar-free pantry. It will add flavor to muffins, cookies or cakes, as well as substituting for part of the fat. Thinned with a few tablespoons of milk and stirred over low heat, it makes a quick dessert topping or sauce, and pairs very well with chocolate or bananas. Be sure to read the label carefully, since a lot of peanut butters have a surprising amount of sugar in them.

The more you cook without sugar, the easier it will be to create tasty, healthy desserts. As your taste buds – and those of your family – adjust to less sugar, you will find that other flavors come more and more to the fore. It will not be long at all before you find that you prefer desserts that are fresher and lower in sugar because they naturally taste better.

Christopher Fisher asked:


Fondue is possibly the most delicious and fun food ever made. Who doesn’t like dipping yummy things into drippy, melted cheese?

Or, if you’re ready for desert, how about swirling cool strawberries into a warm, creamy pool of chocolate? Sounds like fun doesn’t it?

The term “fondue” comes from the French word “fondre” (“to melt”). This, of course, refers to the contents of a fondue pot. Fondue is enjoyed by spearing dipping ingredients with a fork and then dunking them into the cheese or chocolate mixture. Dipping ingredients for cheese fondue include: chunks of French bread, meats, and vegetables such as broccoli, potatoes, and peppers.

Some great dipping ingredients for chocolate fondue are: strawberries, bananas, chunks of pound cake, cheesecake, and small cookies.

There are also Hot Oil Fondues for dipping meats like beef, chicken and shrimp. These are usually served with small bowls of sauces for dipping. Oil fondue is traditionally called Fondue Bourguignonne. It’s probably the most popular meat fondue, but there are other fondue’s such as Hot Pot fondue that uses broth instead of oil to cook the meat. Broth fondue is a great choice, it gives the meat a great flavor but it’s also very healthy.

So what do you need to start cooking fondue? A fondue pot of course! You can find a usually find a nice new fondue pot at any large department store for under fifty dollars. Fondue is so easy to prepare and so much fun to eat that it’s worth the investment of a fondue pot if you don’t have one.

Most fondue sets these days are electric, although there are sets that require liquid fuel. It doesn’t matter too much which one you choose, because you will greatly enjoy making fondue either way.

If you know someone that was around in the 60′s or 70′s you might ask them to borrow one. Fondue parties were so popular in this era that, odds are, they have one.

Somehow fondue fell out of fashion for a while, but fortunately it’s coming back big time. This year, especially, fondue has seen a massive surge in popularity. Chocolate and dessert fondue is the favorite, but cheese fondue is popular as well.

The appeal of fondue is easy to see. The food is delicious, and it’s also extremely exciting to eat without silverware for a change. The fondue pot also forces everyone to eat around one table. This makes for a fun and conversation filled evening.

Fondue is also a very versatile food. It’s perfect for a romantic evening, but also works wonderfully as a fun night with all the kids.

Ready to get started? You might want to start with a traditional cheese fondue recipe to see what everyone is talking about. After that, there are countless fondue recipes on the Internet and many fondue cookbooks.

It doesn’t matter if it’s a large party or for two people, if you decide to break out the fondue pot it’s going to be a smash hit!

Christopher Fisher asked:


Cheese Fondue

Cheese fondue is best in a ceramic fondue pot. A ceramic pot will diffuse heat evenly and prevent the fondue from being burned.

If your cheese fondue calls for wine, as most do, don’t use a cheap cooking wine. A moderately priced Sauvignon Blanc will produce the best tasting fondue.

No matter the recipe, some good dipping ingredients for cheese fondue are: Chunks of French bread, chicken, ham, broccoli florets, small red potatoes and asparagus spears.

Do yourself a favor and don’t use pre-made fondue mixes like the ones you can buy at your local supermarket. They contain inferior ingredients and always stink up the house. They also don’t taste anything like a delicious, freshly prepared fondue.

Chocolate Fondue

If you want some extra flavor in your chocolate fondue, add a flavored liquor such as Grand Marnier.

Dry off any dipping ingredients, otherwise it may affect the texture of your chocolate fondue.

Meat Fondue

Meat fondue requires a metal fondue pot for heating the oil. Usually an electric fondue set will work best.

Try to have a variety of dipping sauces for dunking the meat in after it is cooked. This will really liven up your meal, and make meat fondue a lot more fun.

Popular oils for meat fondue are vegetable oil, vegetable shortening, canola, grapeseed, and peanut oil. Grapeseed and peanut oil are the highest quality oils. They are also the most expensive.

Oil should be heated to just below the boiling point (375 degrees Farenheit). A deep-frying thermometer is a handy tool for helping to determine the temperature.

Unlike dessert and cheese fondue, you will want to have some plates and silverwear for use with meat fondue. This is because meat fondue needs time to cool after you remove it from the hot oil. Simply remove from the oil, remove the meat from your fondue fork with a regular fork, let it cool, dunk it in sauce and enjoy!

Fondue Safety

Keep a kitchen fire extinguisher in the house if you are going to be using a fondue pot with an open flame. Most of these pots have a fuel lid that can kill the flame, but it never hurts to be safe.

Keep the fondue set on flat, heat-resistant surface.

Keep the set in the center of the table. Don’t let it get near the edge, where it could possibly get knocked over.

Fondue Etiquette

After you dunk into the fondue pot, hold your dipper over the pot for a bit. This will give it time to cool and will also allow the excess cheese to drain off so it doesn’t get everywhere.

Be careful to not touch the fondue fork with your lips, tongue, or teeth. It does go back in the pot, after all.

Don’t double dip and don’t dip into the pot with your fingers.

You can have some fun with fondue traditions if you like. Traditionally, if a man loses his food in the pot he has to buy a round of drinks. If a woman loses her food in the pot, she has to kiss the person next to her.

Christopher Fisher asked:


So you’ve heard about how easy and delicious fondue is and now you want to learn to cook it? Well first you’ll need to get a decent fondue set.

There is such a huge variety of fondue sets out there you may have trouble deciding what’s right for you. There are three main types of fondue (cheese, chocolate, and meat), and each set may cater to a particular type. Although most modern fondue sets will work for all types of fondue.

No matter which set you choose, it will probably include a pot, fondue forks, a stand on which the pot will rest, and some sort of heat source. There are two main types of heat sources for fondue pots: fuel based or electricity based.

Fuel based fondue pots will use denatured alcohol, sterno cans, or some other type of liquid fuel. The fuel is lit underneath the pot and in some cases can be adjusted to control the heat. Fuel based fondue pots work best when they are made from a ceramic material. This allows for better heat distribution. Make sure you keep an extinguisher on hand if you are going to be using an open flame in the house.

Fuel fondue sets are handy because they can be moved into locations that electric cords can’t reach. Like taking it outside for a nice little picnic or a romantic dinner under the stars.

Electricity based fondue pots are made from metal and usually have a nonstick surface that really comes in handy for cleaning. Temperature control is also extremely easy with an electric fondue pot, simply turn the knob until you get it perfect. These pots work the best for hot oil and meat fondue.

Some electric fondue pots have fairly short cords. You might need to hook up an extension cord to reach from the table to an outlet. If you do this, put the fondue set in the middle of the table so no one trips over the cord and spills hot fondue on themselves. Fortunately, for this reason many electric fondue sets have magnetic cords that break away if they are pulled.

You might see small fondue pots that are made specifically for chocolate fondue. These pots will use a tea-light candle instead of electricity or fuel.

When you are ready to buy your set, look for a nice sturdy one that is able to do the type(s) of fondue you are interested in. Some sets even have interchangeable metal and ceramic pots that use the same base.

Most sets will come with special fondue forks that have colors on the handle so that everyone knows whose fork is whose.

Before buying a fondue set, you would also be wise to check online to see if the set you are interested in has received good buyer reviews.

Keep in mind that one fondue pot can comfortably feed no more than six people. If you are going to have more guests, you might want to have more than one fondue pot.

Christopher Fisher asked:


If you’ve been to a stylish wedding reception this year, you’ve probably seen everyone excitedly crowded around one table dipping strawberries into a chocolate fondue fountain.

These fountains have become extremely popular. And for good reason! It’s not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that’s just getting started. If you think something would taste good dipped in chocolate, you’re probably right.

Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.

Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.

So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party…or almost any party for that matter.

Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.

If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.

The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.

One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.

A quick warning: chocolate fondue fountains don’t do well outside…especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.

If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.

Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.

Nancy Harvey asked:


When you desire comfort food, fondue is strong pick. Prevalent in America in the 1970 ‘ s, fondue has made an urban comeback that tempts the palate with much more than the plain cheese, hot oil and simple chocolate pots of olden times. Originating in Switzerland many centuries ago, Fondue (Fawn-DOO) is French for the term ” melt ” and is considered a national dish. The hard winters of the Alpine mountains meant being cut – off from the outside world for months at a time with inadequate food supplies. The only readily available ingredients in the villages were cheese, bread and wine. As the winter dragged on, the cheeses prepared the previous summer began to dry out and caused the villagers to melt them and form a mouthwatering, fulfilling fare. You don’t have to be an Alpine villager to enjoy great fondue. Having a fondue party just might be just the item you’ve been searching for to enjoy with family and friends. Most any food can be “cooked” in a fondue pot and fondue parties are a great way to entertain your guests for an entire evening with good food, good wine, and great conversation. The party can be set up in stations or in small groupings at single tables. If your knees are still in good shape, it is amusing to sit on pillows on the floor around the coffee table. As long as the pots are easily accessible for everyone, the set up can be almost anywhere. Follow the tips beneath to create a finished fondue that will surprise and satisfy your hungry social guests. Fondue Pots and Utensils

Broth pots should be a heavy metal over a hot flame that keeps the contents bubbling. The regular earthenware fondue pot is called a “caklon. ” Ceramic pots are best for making cheese and chocolate fondues. Sterno, alcohol, and gelled fuel capsules are designed to keep the pots boiling vigorously. Tea lights or diffusers on the bases of the pots may be used to keep the pots warm during the party. Fondue forks and bamboo sticks are the best option for spearing bread, meat, vegetables, fruit and confections. Bamboo skewers allow more than one piece of meat at a time to be cooked on them. It’s a good idea to soak them in water to stop them from burning when touching the pot. Small Asian baskets work well for dipping soft fish in broths. These can be purchased at Asian markets. Fondue plates, dinner forks, and plenty of energetic, sunny napkins are necessary for gracefully eating any fondue.

Fondue Secrets

Cut all ingredients for dipping into one or two – bite sizes, about 1 – inch cubes. Double skewer the items or place them past the very tip of the point to avoid losing the food in the pot. Apply flavorful liquids only. Use a dry or semi – dry wine in the cheese to help the proteins melt smoothly. Keep cheese and dessert fondues at about 130 degrees Fahrenheit with a diffuser on the flame, a very low fire or a twilight candle. Chocolate should be eaten mild, not hot. Cool fruit dippers before serving so the chocolate will coat them greater.

Cheese Fondue

Stop cheese fondue from burning by using a heavy metal pot with an enamel or cast iron base or a solid glazed earthenware pot. Melt the cheese slowly on the stovetop and then transfer it to a pot with an alcohol burner. Allow it to gently bubble, not boil, to keep the cheese from becoming stringy. If it does become stringy, lower the heat and continue warming until the cheese re – melts and the mixture becomes smooth once again. Step-up the heat slightly and keep stirring if the cheese forms a lump. Preserve the cheese creamy by swirling dippers in a figure eight. The crust that is formed on the bottom of the cheese fondue is to be shared by all, since it is considered a delicacy. Bread for dipping should not be too raw or it will disintegrate in the pot.