Friday, February 22, 2008

Baking Chocolate Substitution

Straight from the back of a Hershey's Cocoa powder box:

3 Level TBSP cocoa
1 TBSP shortening or oil


1 square ( 1 oz) unsweetened baking chocolate

UPDATE: I've used a generic cocoa and it wasn't as good as Hershey's... maybe the conversion is different? Anyway, only use this conversion with Hershey's.


nottryingforaboy said...

That kind of reminds me of my new non-dairy treat.

Cocoa-Banana Frozen Dessert

The flavors in this simple dessert remind us of beach fare – frozen bananas on a stick coated with chocolate. This is a healthier version that you can whip up in no time. It contains no added sugar or dairy and is very versatile. Improvise by adding different flavors. Make this a few hours before you plan to serve - it's best when just frozen. Any leftovers will keep for a couple of weeks in the freezer.

Food as Medicine
Bananas are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too.

4 very ripe bananas
2 tablespoons pure unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons real maple syrup

1. Peel the bananas and place in a blender or food processor along with the cocoa powder.

2. Add the vanilla extract and the maple syrup.

3. Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.

Becky @ Boys Rule My Life said...

NotTryingforaBoy ~

yum! that sounds good! thanks for sharing!!! :) I'll have to try that out with the next batch of bananas!!

Jamie Kaufmann said...

hmmm, i see some chocolate chunk cookies in our near future....
you can never take ingredients on packaging for granted. lots of us miss those! THANKS!