Tag: Chocolate

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More Blue Zone Stuff – 6 Benefits of Spending Time with Grandchildren

After a session at the Y with the resistance machines I stopped at a grocery store to pick up some cabbage for the slaw topping for black bean tacos. See Crispy Black Bean Tacos with Feta and Honey-Lime Cabbage Slaw. Myron was working that day so I had to stop and visit. Myron is an Old Guy who works at the store 1-2 days a week handing out samples. Somewhere in the conversation I mentioned I would be turning 70 in a few months and that I was for sure older than he (nod, nod, wink, wink).

“Oh no you’re not. I’m going to be 80 in a few months.”

“You look great. You must be one of those vegans!”

Myron got a good laugh out of that comment. His face got serious for a moment. Then he said,

“No, not me. I’m not vegan. And I happen to be addicted to chocolate peanut butter cups.”

“Must be the anti-oxidants in the chocolate and protein in the peanut butter.”

It’s always interesting to discover how some of us tend to thrive in our later years.

Chocolate peanut butter cups! I forgot to mention to this spry near 80 year old that the most popular brand of his addiction now makes a vegan version.

Sorry, I got off topic. Here’s the link to more Blue Zone Stuff.

6 Benefits of Spending Time with Grandchildren https://www.bluezones.com/2024/08/6-benefits-of-spending-time-with-grandchildren/

Myron also square dances and watches his grandchildren several days a week.

I’m not about to begin square dancing but more chocolate peanut butter cups sounds pretty good to me.

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Flourless Chocolate Cake

Sugar & Butter (to coat spring form pan)

1 1/4 sticks butter

½ Cup Sugar (divided ¼ cups)

8 oz. Semisweet Chocolate

4 oz. Milk Chocolate

1 Tsp. Vanilla

4 Large Eggs Separated

¼ Tsp. Salt

Powdered Sugar

  1. Preheat oven to 425. Butter spring form pan with 2 ½” sides and coat with sugar and tap out.
  2. Melt 10 Tbs. of butter with ¼ cup of sugar in saucepan over low heat until sugar dissolves. Then add both chocolates and stir until melted. Remove from heat and add vanilla.
  3. Divide eggs whites into a bowl and yolks into another. Using electric mixer beat egg whites with salt until foamy. Gradually add ¼ cup of sugar, 1 tablespoon at a time until soft peaks form.
  4. Next whisk yolks until thick and pale yellow about 4 minutes. Whisk in warm chocolate mixture with egg yolks.
  5. Whisk 1/3 of whites into chocolate mixture. Fold in remaining whites.
  6. Pour batter into prepared pan. Bake until top forms crust but center of cake remains moist & moves when pan is shaken about 15 minutes. Cake will appear under-cooked. Let stand in pan overnight. Cake will fall as it cooks.
  7. Run small knife around cake pan side to loosen. Release pan sides from cake. Sift powdered sugar over to top, cut into wedges and serve with whipped cream or ice cream.

This recipe came from the old Gourmet magazine.  According to The NY Times the magazine ceased publication in 2009.  So this recipe is old and The Boss has been making this chocolate wonder for years.  Expect compliments because it’s that good.

 

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