'Chocolate cough remedy' out soon

Researchers in the UK say a chemical in cocoa could soon be turned into a medicine for persistent coughs.

The final stages of clinical trials for a drug that contains theobromine, an ingredient found in chocolate and cocoa, are now being carried out by scientists, according to the BBC.

The drug could be on the market within two years.

Most current cough medicines sold today contain codeine, a narcotic, and most health agencies are against codeine-based remedies being given to under-18 year olds.

The new drug will also be flavourless, which means it could still be taken by those who dislike chocolate.

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12 Days of Christmas: Hot Chocolate On A Stick

For the twelve days leading up to Christmas, Patch brings you a new holiday treat recipe and ideas for gift giving.

.Have you ever heard of hot chocolate on a stick? It's basically a fudge-like block that you stir into hot milk to create a sweet, cocoa-y hot chocolate without the powdered mix. (And, of course, the fudge tastes great on its own, too.)

The recipe comes originally from King Arthur Flour and can be adapted to make mint hot chocolate (replace some or all semisweet chips with mint chocolate chips), dark chocolate (replace some or all of the semisweet chips with dark chocolate chips, or use more unsweetened baking chocolate), or white hot chocolate (replace half or more of the semisweet chips with white chocolate chips). Skewer a marshmallow on the stick before the fudge block to add some marshmallowy goodness to your hot cocoa.

Hot Chocolate On a Stick (via King Arthur Flour)

Makes between 25 and 36 squares, depending on how small you cut your blocks (I opt for larger).

• ½ cup heavy cream
• 14-ounce can sweetened condensed milk (1 1/4 cups)
• 3 cups semisweet or bittersweet chocolate (chopped chocolate bars or chips)
• 3/4 cup unsweetened baking chocolate
• 1 teaspoon vanilla extract
• Wooden sticks or lollipop sticks (found in local craft store)

Line an 8-inch by 8-inch pan with parchment paper or aluminum foil.

Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; whisking as you allow it to gently melt. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add vanilla (or hazelnut, or espresso powder).

Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

Run a knife around the edge of the pan and turn out onto a clean cutting surface. The original recipe says to slice the fudge into 1 ¼-inch cubes, but I just cut 25 pieces (five rows, five columns). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.

Stick a wooden stick into the center of each block. Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store. The hot chocolate sticks can be stored for one week at room temperature, two weeks in the refrigerator, or at least a month in the freezer.
Try pairing this with yesterday's lemon-almond biscotti for a tasty holiday treat!

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Christmas Dessert Recipe - Take this recipe, for example. It came about as a happy accident, or maybe an overzealous little girl who was helping her grandmother and me bake cookies.

Rich, Delicious Chocolate Cookies

Adapted from Mari Pfeiffer after a recipe in “Great Cookies” by Carole Walter

1 1/2 cups all-purpose flour
2 tablespoons sifted Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon instant espresso powder, dissolved in 1/2 teaspoon boiling water
3 ounces unsweetened chocolate, melted in a double boiler or a microwave

Royal icing, for decorating.

1. Sift together the flour, cocoa powder, baking powder, baking soda and salt. In the large bowl of a standing mixer, beat the butter on medium speed until creamy and light in color, about 3 minutes. Add the sugar in a steady stream, continuing to beat for 2 minutes. Add the egg, vanilla and espresso mixture. Continue beating, scraping down the sides of the bowl as needed, then mix in the melted chocolate.

2. Reduce the speed to low. Add the dry ingredients in two batches, mixing just enough to combine after each addition. Divide the dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

3. Heat the oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out the chilled dough between two sheets of parchment or wax paper until it is 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes, or round ones, to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

4. Bake for 9 to 11 minutes, rotating the sheets once to ensure even baking, or until cookies look set on top and have a slight sheen. Remove from oven and wait 2 minutes before transferring the cookies to wire racks to cool. Frost with royal icing, if desired.

Yield: More than 2 dozen cookies.

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Christmas dessert recipe — Brenda’s chocolate chip cookies

By: Marci Nobles 11 December 2010

My daughter, Brenda SueCarol, is a sneak.

However, there are times when her natural sneakiness results in something good.

Take this recipe, for example. It came about as a happy accident, or maybe an overzealous little girl who was helping her grandmother and me bake cookies.

We thought one bag of chocolate chips was enough for our cookie recipe. Brenda disagreed and managed to dump another bag in the cookie mix before we realized what was happening. Fortunately for her (and us), her bold addition of more ingredients resulted in a great batch of cookies. Try the recipe out for yourself this Christmas season and enjoy!

Brenda’s chocolate chip cookies

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) Semi-sweet Chocolate chips
2 cups (12 oz) Milk Chocolate chips
1 cup chopped pecans

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 8 to 9 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire rack to cool completely.

More Christmas recipes here. Remember — check back every day through Christmas Eve for a new recipe.

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Recipe: Chocolate orange loaf cake

By Nigella Lawson
 

Cuts into 10-12 slices 

• 150g soft unsalted butter, plus some for greasing
• dab flavourless vegetable oil, for greasing syrup spoon
• 2 x 15ml tablespoons golden syrup
• 175g dark muscovado sugar
• 150g plain flour

• ½ teaspoon bicarbonate of soda
• 25g best-quality cocoa powder, sifted
• 2 large eggs
• zest of 2 regular oranges and juice of 1

KITCHEN KIT

• 1 x 900g (2lb) loaf tin

1. Preheat the oven to 170C/gas mark 3 and line your loaf tin with baking parchment or a paper loaf-tin liner.
2. Beat the already soft butter with the syrup – if you dab a little oil on your tablespoon measure with a sheet of kitchen roll, the syrup shouldn’t stick to the spoon – and the sugar until you have a fairly smooth caffè Americano cream, though the sugar will always have a bit of grit about it.
3. Mix the flour, bicarb and cocoa powder together, and beat into the syrup mixture 1 tablespoonful of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
4. Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled as if slightly curdled. No need to panic!
5. Pour and scrape into the prepared tin and bake for 45 minutes, though check
6. 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. A cake tester won’t come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner gunge. Leave to cool a little in its tin on a wire rack, then turn out with care and leave on the rack to cool.

MAKE AHEAD NOTE The cake can be baked up to 3 days ahead. Wrap tightly in clingfilm and store in airtight container. Will keep for 5 days total.

FREEZE NOTE The cake can be frozen, tightly wrapped in double layer of clingfilm and layer of foil, for up to 3 months. Defrost overnight at room temperature.


Read more: http://www.dailymail.co.uk/home/you/article-1335366/Recipe-Chocolate-orange-loaf-cake.html#ixzz17CKXnDvC

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