Why Your Recipe Calls for Cocoa Powder Instead of Chocolate

From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?

Source: This Is Why Your Recipe Uses Cocoa Powder Instead of Chocolate

If Ruth Wakefield of the Toll House Inn had known that, we’d never have the chocolate chip cookie.  Well maybe we would, but I bet Nestle would be making a lot less money from chocolate chips.

Ponder the Physics of Chocolate Fountains During Your New Year’s Revels

New Year’s revelers will be heading out to all kinds of parties tonight, and chances are a good percentage will be tempted by the presence of a chocolate fountain—just a teensy bit of indulgence before those resolutions kick in. Perhaps those with a scientific bent could find themselves pondering, just for a moment, the complicated physics involved in all that chocolaty goodness.

Source: Ponder the Physics of Chocolate Fountains During Your New Year’s Revels

I’m going to the wrong parties… 😦

Cook Almost Anything with Your Bread Machine

You have a robotic cooking machine, and you may not even know it. Dust off your bread machine, or go buy a bread maker from the second hand shop for a few dollars. They can be used for a lot more than just bread. Main courses, desserts, appetizers and drinks can all be made with this versatile, under-utilized machine.

Source: Cook EVERYTHING with your bread machine

You can use a bread machine for so much more than the obvious stuff: bread or pizza dough. Pretty much anything you need to stir and heat is fair game. My favorite idea is using it for soup (just toss in the ingredients and go), but hit up the site for suggestions on casseroles, sauces, breakfast, and snacks.

Pre-scramble Your Egg

It turns out the term ‘pudding’ has different meanings all over the world. In North America it’s usually a creamy dessert treat, in the UK it’s a soggy bread mess, and in Japan it’s a pre-scrambled boiled egg that’s drizzled with caramel sauce. And now the Japanese version is a lot easier to make with this whimsical looking spinning contraption from Takara Tomy.

Source: An Egg Spinning Contraption That Pre-Scrambles Them In the Shell