Kids can get a good amount of the goodness of milk in flavored milk options, and that is what the point is. They love it for the flavor and parents love the nutritional value of chocolate milk. Even for older kids, chocolate milk has been shown to have benefits. Researchers at George Mason University and Indiana University have found that drinking chocolate milk after exercising helps muscles heal and rebuild just as effectively as the popular sports drinks do.

“[Reduced-fat chocolate milk] contains 170 total calories, with 29 grams of carbohydrates and 8 grams of protein, a 3.6-1 ratio. Optimal recovery ratio for carbs to protein is between 3-1 and 4-1,” Cheryl Zonkowski, director of sports nutrition at the University of Florida, said. Other valuable nutrients found in milk include vitamins A, D, B-6 and B-12, niacin, riboflavin, thiamin, calcium, magnesium, phosphorus and zinc.

Here are the top five arguments from the Raise Your Hand for Chocolate Milk campaign:

• Milk provides nutrients essential for good health and kids will drink more when it’s flavored.
• Flavored milk contains the same nine essential nutrients as white milk and is a healthful alternative to soft drinks.
• Drinking lowfat or fat free white or flavored milk helps kids get the 3 daily servings of milk recommended by the Dietary Guidelines for Americans, and provides three of the five “nutrients of concern” that children do not get enough of – calcium, potassium and magnesium as well as vitamin D.
• Children who drink flavored milk meet more of their nutrient needs; do not consume more added sugar, fat or calories; and are not heavier than non-milk drinkers.
• Lowfat chocolate milk is the most popular milk choice in schools and kids drink less milk (and get fewer nutrients) if it’s taken away.

Chocolate Milk by hleo.

This recipe has a lot of strengths and some of my favorite ingredients – rosemary, beer and a double dose of chocolate.  It’s also fairly easy to make and doesn’t take much time.  Serve it with sides of orzo and green beans almondine and you can have the whole meal on the table in less than 40 minutes.

File this one away for your holiday entertaining.

Cocoa-Dusted Beef Tenderloin in a Guinness and Dark Chocolate-Rosemary Sauce
Serves 6

Ingredients

• 3 pounds beef tenderloin, trimmed and tied, trimmings reserved
• Salt and pepper
• ¼ cup unsweetened cocoa powder
• 1 tablespoon cocoa butter or vegetable oil
• 3 shallots, peeled and sliced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 tablespoon tomato paste
• 1 12-ounce bottle Guinness or dark beer
• 1 large sprig rosemary
• 4 cups brown veal or beef stock
• ¼ cup chopped dark chocolate (70%)
• 1 tablespoon butter

Instructions

•  
  1. Heat oven to 400.
  2. Place a large, heave sauté pan over high heat.
  3. Season the beef filet with salt and pepper, then rub the cocoa powder over the beef.
  4. Add the cocoa butter or oil to the heated pan, and place the beef in the hot oil.
  5. Brown the beef well all over, then remove it to a rack set over a sheet pan and place in oven. Roast the beef for 15 minutes, or until an instant-read thermometer registers 120. Remove from oven, cover loosely and allow the beef to rest.
  6. While the beef roasts, add the beef trimmings, shallots, celery and carrots to the pan and sauté until golden.
  7. Add the tomato paste and cook for 1 minute, then add the beer and rosemary to the pan. Bring the beer to a boil, then allow it to reduce by half its volume.
  8. Add the stock and continue to reduce the sauce until it is thickened.
  9. Strain the sauce, return it to the pan, and stir in the chocolate and butter. Taste for salt and adjust is needed.
  10. Untie the beef, slice it into 12 pieces and serve with sauce. 

Cocoa Dusted Beef Tenderloin photo courtesy of Robin,  The Girl Who Ate Everything

The fat in chocolate is cocoa butter. Cocoa beans are composed of 53% cocoa butter, which is separated from ground cocoa beans (known as chocolate liquor due to its liquidy consistency) by pressing through a metal sieve under high pressure. The by-product of this process is especially celebrated in the coming winter months—cocoa! After pressing, cocoa butter is then reunited more chocolate liquor and sugar to make the fabulous substance we know as chocolate.

In addition to bolstering chocolate flavor, cocoa butter is also responsible for chocolate’s unique melting profile and delightful mouth feel. Chocolate melts at precisely 96.8 degrees Fahrenheit because of cocoa butter’s elegant composition. Most fats, such as dairy fat for example, are made up of dozens of different types of fatty acids, each with a specific melting point. Think of butter melting on the stove…the clear yellow part is the first to liquefy, followed by the turbid white part. Cocoa butter is composed simply of three fatty acids: oleic acid, palmitic acid, and stearic acid, all with similar melting points and for this reason chocolate exhibits a very narrow melting range.

Stearic acid, one of cocoa butter’s fatty acid trio, is most definitely saturated in terms of its hydrocarbon structure but has been shown to have a neutral (and in some studies, positive) effect on blood cholesterol levels. This was a hot topic of discussion at the USDA’s 2010 Dietary Guidelines Committee meeting last week, a meeting held every five years to revise USDA’s nutritional recommendations. The experts reviewed data on stearic acid, concluding it to be cholesterol neutral and debating the merits of a more health-oriented nutritional labeling plan.

Some of you might be thinking, “Yeah yeah, we all love fat too but isn’t it one of those no-no foods, not to be celebrated and praised, but rather avoided and renounced?” Fat is pretty much the most calorie-dense substance nature could come up with, a characteristic less appreciated in today’s food-secure environment than previous times of human existence, and as such needs to be consumed in moderation.

Furthermore, overconsumption of some fats raises harmful cholesterol levels in the blood, eventually leading to negative effects on cardiovascular health. The distinction between cholesterol-raising and cholesterol-lowering or neutral fats is usually communicated by the degree of saturation, a characteristic of a fat’s chemical structure rather than healthful attributes. Saturated fat is warned to be cholesterol-raising and unsaturated fat is lauded as cholesterol-lowering or neutral. As with many scientific communications, this is an oversimplification of the truth to the extent that it might be misleading.

However, rest assured that stearic acid, part of the goodness of chocolate, breaks the mold for this rule of “saturated fat equals bad for you.” Don’t think that a chocolate bar is going to cure you of anything more than a snacktime hunger, but don’t be afraid of it either.

Chocolate by rachel is coconut&lime.

When you eat anything starchy or sugary, your saliva starts to break the substance down immediately, creating acids that can deteriorate the enamel on your teeth, and if left alone can cause cavities. The best way to reduce the likelihood of cavities is to:

• Rinse your mouth with water after eating to remove as much acid and residual food as possible.
• Brush and floss after each meal, as well as in the morning and evening.
• If you have children, supervise their tooth brushing. Many kids lack the dexterity to brush well on their own, so it pays to sit with them through this exercise.

So the bottom line on candy is to enjoy it in moderation, and then brush your teeth. The same guidelines go for sugary drinks. Enjoy, then take care of your teeth.

If you still want to get rid of that leftover Halloween candy, follow Susan’s advice of getting in touch with Soldiers’ Angels or else call your dentist. Many dentists are participating in candy buy-back programs. It could get your child a few dollars for his pocket and often the candy is given to a good cause, such as homeless shelters or troops overseas.

Plush Teeth by abductos.

I know, I got stuck on the same part.  People have LEFTOVER candy.  What?

Her questions were along these lines: Do people like it when co-workers bring leftover candy to the office?  Is there something better you can do with it?  How long does candy last?

Once I got over the shock, I realized that there is still candy in our Halloween bowl at home and that some people might consider that “leftover”.  And sure, I can even see the appeal of bringing it to work (well, maybe not here, where we have a room like this one, but in another office).  Is that really the best option, though?

I think it’s okay to bring some of your candy to work … but keep in mind that your co-workers all have their own bowls of undispersed candy to contend with and that it’s just as likely to sit unopened at work as it is at home.  Plus, you may find you have even more occasion to overindulge at work than you do at home.  The key to healthy consumption of candy, Halloween or otherwise, is to remember that candy is a treat that can be included in moderation as part of a healthy, active lifestyle.  Halloween candy, in particular, is an excellent way to include some sweetness in your diet since it comes in small-sized packaging.

If you have lots of extra candy, you may want to look into an organization like Soldiers’ Angels who make care packages for servicemen overseas (note that they have three addresses to send goodies and ask that you pick the location closest to you).  Alternately, there may be groups in your area that work with at risk youth – maybe even kids who didn’t have a chance to celebrate Halloween – who would appreciate a donation.

Finally, don’t assume that your candy has to find a new home in two weeks time.  Stored properly, candy last for months.  Here are some storage tips:

Shelf Life and Storage Suggestions

• Chocolate. Dark chocolate can be kept for a year or more if wrapped in foil and stored in a cool, dark and dry place. A pantry or basement is an ideal location. Milk and white chocolate have a more limited storage time—no more than 8 to 10 months.
• Hard Candy. Hard candies (lollipops, lifesavers, butterscotch) can last up to a year when stored at room temperature or in a cool, dry location.
• Jellied Candies. If the packaging has been opened, soft candies should be kept in a covered candy dish, away from heat and light at room temperature (about 70 degrees). Stored in this manner, the candy should last six to nine months. If the packaging has not been opened, soft sweets will last approximately 12 months.
• Candy Corn. If the packaging has been opened, candy corn should be stored under the same conditions as soft candies and will last approximately three to six months. Unopened, fresh packages will last about 9 months.
• Gum. As long as the packaging remains sealed, most gum products have a shelf life of six to nine months. To maximize product freshness, keep chewing gum packages in a cool, dry place and out of any direct sunlight.
• Caramel. Should be kept covered, away from heat and light at room temperature. Stored properly should last six to nine months, even up to 12 months in some cases.

General Guidelines

• Protection in the Pantry. While different types of candy have different storage requirements, generally the pantry is a safe place to stash sweets. Airtight storage in a cool place will ensure a longer shelf life. A number of candies may be frozen as well.
• Wrap it up. Treats such as taffies, caramels and nougats should be protected from dampness during storage. Before storing away, make sure these sweets are wrapped individually with clear cellophane.
• Avoid Moisture Mixes. Do not mix candies that absorb moisture such as caramels, mints and hard candies with candies that lose moisture such as fudge and creamy candies. Storing these sweets in the same container will cause the harder candies to become sticky. To make sure that hard candies stay hard, sprinkle with finely ground sugar and store in an air-tight jar.
• Cryonic Candies. Freezing is a popular method for keeping candy over long periods of time. However, not all sweets are suited for the freezer. While toffee and truffles can be frozen for up to two months, avoid freezing candy with fruits and nuts.

Halloween Candy by aus chick

This recipe and more are online on the CandyUSA Web site. Go check it out!

You will need:
2/3 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk or sour milk*
Additional Sugar

Directions:
Heat oven to 350 degrees F. Lightly grease cookie sheet.
In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.
Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.
While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.

*To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

Chocolate Sugar Cookies by jamieanne.

Cocoa adds an extra flavor dimension to a classic angel food cake. Serve this accompanied with a scoop of Chocolate Ice Cream, Chocolate Sorbet, or drizzled with Hot Fudge Sauce. Fresh fruit is also a good accompaniment. The cake travels well, too, so pack some slices in with your next picnic.

Makes one 10 X 3 ½-inch cake, 14 to 16 servings

• 1 cup sifted flour
• 3 tablespoons unsweetened natural cocoa powder, sifted
• ¼ teaspoon salt
• 1 ½ cups superfine sugar
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 tablespoon pure vanilla extract

Position a rack in the center of the oven and preheat the oven to 325°F.

In a 1-quart bowl, thoroughly blend the flour with the cocoa powder, salt, and ¾ cup of the superfine sugar. Set this mixture aside. Place the remaining ¾ cup superfine sugar in a measuring cup near the mixer.

In the grease-free bowl of an electric stand mixer using the wire whip or in a mixing bowl using a hand-held mixer, whip the egg whites on low speed until they are slightly frothy. Add the cream of tartar and whip the egg whites until they begin to mound. While the egg whites are whipping on medium speed, slowly sprinkle on the remaining ¾ cup of superfine sugar, 2 tablespoons at a time, then continue whipping the whites until they are firm, but not dry. Blend in the vanilla, then remove the bowl from the mixer.

Sprinkle the dry ingredients over the whipped egg whites, 3 tablespoons at a time and gently fold them into the whites, using a long-handled rubber spatula.

Turn the batter into a 10 X 4-inch tube pan, preferably with a removable bottom. Use the rubber spatula to smooth and even the top. Tap the pan on the countertop gently a few times to eliminate any air bubbles.

Bake the cake in the preheated oven until it is golden brown, springs back when lightly touched, and a cake tester inserted near the center comes out clean, about 40 minutes. Remove the pan from the oven and immediately invert it onto its feet, or hang it by the center tube over a funnel or the neck of a bottle. Leave the cake to hang for several hours, until it is completely cool.

To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and around the tube. Gently loosen the cake from the edges and push the bottom of the pan up, away from the sides. Run the knife between the bottom of the cake and the bottom of the pan and invert the cake onto a plate, then reinvert, so it is right side up. Angel food cake is best cut with a serrated knife using a sawing motion.

The cake will keep at room temperature, well wrapped in plastic, for 3 days, or it can be frozen for up to 3 weeks. If frozen, defrost in the refrigerator for 24 hours before serving.

Recipe from CandyUSA.com.

Cocoa by elana’s pantry.

Do you want your candy photos featured here? Submit them to the Candy Dish Blog Flickr group. We want to see your candy photos and so does the rest of the world!

Cocoa and chocolate consumption have been associated with decreased risk of mortality from cardiovascular disease, reduced blood pressure, improved immune function and better cognition and memory. The class of antioxidant chemicals that is most likely responsible for these favorable health effects are flavanols. Flavanols have extremely potent antioxidant activity and are present in the non-fat solid portion of the cocoa bean. Initial concentrations vary based on the species of bean. Normal processing into cocoa powder and chocolate typically causes degradation of a portion of these disease-fighting little molecules. Nonetheless, the final products usually still contain a healthy amount of antioxidant activity.

Recently, a study by several Hershey scientists investigated the effects of baking on cocoa’s antioxidant activity. These chocolate researchers baked a bunch of different cookies and cakes and made frosting and hot cocoa. They then measured the final amount of health-promoting activity in each baked good product and ranked them from best retention of antioxidant activity to least. Chocolate frosting won the contest, closely followed by hot cocoa. Cakes and cookies, however, displayed interesting results. Some recipes lost essentially all of their favanol activity while others retained almost all of it.

So what about these various recipes influenced the differing final antioxidant activities? The variability was attributed to the pH, which was most severely impacted by the type of leavening agent (i.e. baking powder vs. baking soda) used. Flavanols can’t survive well in high pH environments. Recipes using baking soda result in a much higher pH and greater loss of favanols, while baking powder, being more acidic, helps retain flavanol concentration. So as you select tasty-looking recipes to bake during the holidays, keep in mind those best suited to retain antioxidant activity.

Chocolate Chip Cookies by elana’s pantry.

That’s a bold statement, no?

According to Alison, the cake below is “awesome”.  She described it as “rich and chocolatey with glorious cream cheese frosting.”  Her mother, Gale, found the recipe in the Joy of Gardening Cookbook, by Janet Ballantyne.  I love that the recipe calls for zucchini which I happen to think pairs wonderfully with chocolate.

The recipe is below, with a few special notations from Gale in red (including the recipe for the previously mentioned cream cheese frosting).

CHOCOLATE ZUCCHINI CAKE
4 oz. unsweetened chocolate
1/2 cup vegetable oil
1/2 cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 T. vanilla extract
2 Cups sifted all-purpose unbleached flour
1/3 cup cocoa
2 t. baking soda
2 t. baking powder
1 t. salt
1/3 cup buttermilk or sour cream
3 cups coarsely grated zucchini squash
1/2 cup chopped nuts
 
Preheat oven to 350 degrees.

Melt the chocolate and oil in a small saucepan over very low heat.

Cream the butter until light; add the sugar, eggs, and vanilla.  Beat well.  Add the melted chocolate and mix well.

Sift together the dry ingredients and stir them into the batter with the buttermilk/sour cream. Mix the zucchini and nuts in the batter.

Grease and flour two 9-inch cake pans.  Divide batter between pans.  Bake on middle shelf of oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool the cake completely before frosting with whipped cream or your favorite topping.
 
My favorite topping for this cake: 

Cream Cheese Frosting
3/4 cup butter at room temperature
8 oz. cream cheese at room temperature
4 cups confectioners’ sugar 

 Cream together the butter and cream cheese until the mixture is light and fluffy.  Slowly add the confectioner’s sugar until well-blended, using more sugar if necessary to get a spreading consistency.
 
(Even better after cake has been refrigerated or frozen!!!)

Thanks for sharing this recipe, Gale.  Feel free to whip one up and send it to work with Alison the next time you’re in town. 

Crazy Cake with Cream Cheese Frosting by Τϊζζ¥