I Love Chocolate Carrot Cake with a Heart

By Cal Orey, The Writing Gourmet

It's February and I'm feeling the vibe of Valentine's Day and Heart Health Month. At Lake Tahoe we have snow covered ground but it doesn't feel like a harsh winter. It's a time for romance and staying heart healthy. Today, after swimming (yes, I love the Mediterranean-type atmosphere of the resort pool) and a treat of the private women's bubbly hot tub, I came home. The change came asap as I put on my winter garb and walked the Brittanys. Very odd going from warm temperatures to a colder climate. But it's good for the body and soul...

Tonight, as an author-intuitive I've got love on my mind. I realize, though, that love comes in many forms: pets, family, friends, lovers, places--and chocolate.

So, glancing through my book The Healing Powers of Chocolate, my eyes keep going back to the chocolate cake with a heart. In other words, the ingredients in this recipe--wheat germ, cocoa, olive oil, and vegetables--are all heart healthy. And, one of my fave bakeress friends Gemma Sciabica created the sweet cake--and it's in her cookbook Sensational Sweets and California Olive Oil. I love this book--and her other ones, too.

Also, last week I baked a batch of Chocolate Zucchini Muffins after I had a fun and dangling phone converstation with Gemma. I told her I wanted to try my hands at using little chunks of the veggie rather than keep 'em shredded. Caution: That idea works with apples but zucchini? Not so much. I ended up doing a redo and bananas did the trick. In retrospect, I should have followed this Chocolate Zucchini Cake recipe--but better late than never. FYI: It's carrots this time for me.

Chocolate Carrot Cake

* * *

1/4 cup wheat germ

1/3 cup Dutch cocoa

1 cup whole wheat flour

1/4 cup buttermilk, nonfat

1 teaspoon baking soda

1/2 teaspoon Danish Pastry Extract (Watkins)

1 1/2 cups brown sugar

1 teaspoon cinnamon

2 cups zucchini or carrots, shredded

1/2 cup Marsala Olive Oil

1 cup cake flour

2 teaspoons vanilla

2 teaspoons baking powder

Confectioner's sugar

2 eggs

Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan or coat it with cooking spray. Combine dry ingredients in mixing bow; make well in center.Add remaining ingredients; blend; pour batter into prepared pan. Bake 45 to 50 minutes or until cake tester comes out clean from center. Cool completely in pan on wire rack. Sprinkle with confectioners' sugar. [I am going to frost it with my Cream Cheese Frosting and sprinkle it with dark chocolate shavings topped with cinnamon sticks (I found them a local gourmet shop in town.] Serves 16.

Cream Cheese Frosting

* * *

1/2 cup European Style butter

1/2 cup whipped cream cheese

1 cup confectioners' sugar

1 teaspoon pure vanilla extract.

Melt butter. Stir in cream cheese, sugar, and vanilla.

* * *

This version of Gemma's heart-healthy recipe makes me feel warm and fuzzy inside because it's good for you. (Plus, it reminds me of the romantic scene in When a Man Loves a Woman.) Gemma's dishes are made with the heart in mind. Her latest cookbook is chock-full of heart healthy recipes. I love her sweet creations. This cake is a perfect cake to bake this week--for the heart's sake.

Meanwhile, I sit here working at my computer. Both lovable pooches (and devoted dog-loving black cat) are sleeping side by side under my feet as I sit in my warm study. I wish I was out in the kitchen baking this lovely Chocolate Carrot Cake. Tommorow is another day. A small snowstorm is on its way and this cake with frosting, chocolate and cinnamon will be a warm welcome paired with the new Italian Roast.

P.S. I miss San Francisco, a city to love (with past pets, family, friends, lovers, and chocolate spots) and that has a place in my heart year round.

You Can Have Your Wine 'n' Chocolate and Enjoy It, Too!

By Cal Orey,

The Writing Gourmet

It's winter and I'm feeling like it is spring at Lake Tahoe. Yes, this mermaid wannabe enjoyed swimming infinite laps this afternoon in the pool. It was total bliss--probably like the perfect glass of red wine and dark chocolate. This morning I was interviewed on a radio show with William Clower, Ph.D., a wizard of the Mediterranean way of life. We talked chocolate with a savvy East Coast chocolatier who knows chocolate. Tomorrow at 8:30 A.M., I'll be a guest on L.A.'s What's Cookin' radio program for another helping of chocolate chat and joined by West Coast chocolatier Michael Recchiuti. After all, it is the month for amazing chocolate power and Heart Health Month...
Speaking of chocolate, wine, and hearts, in my book The Healing Powers of Chocolate, I discuss the health benefits of both red wine and chocolate. While I do not drink, I do know that red wine--in moderation--is good for your heart and spirit and is included in the Mediterranean diet and lifestyle.
Wine gura Anita L. LaRaia, author of Pick a Perfect Wine in No Time, knows the perks of wine, and chocolate, too. "For over a century, European chocolate makers from the Mediterranean countries such as France, Italy, and Spain have known how to indulge in Grand Cru Chocolat without getting fat or clogging their arteries. Their secret is portion control, and the double dose of antioxidants from dark chocolate and red wine."

Pairing Chocolate and Wine

Here are a few wine and chocolate marriages made in heaven, according to our wine gal.

* Zinfandel (California): Perfect Chocolate Partner: "Zinfandel is a good match for semi-sweet dark chocolate--and there is a sweet Zinfandel chocolat port that's made as a chocolate sauce for pouring on ice cream, or for dipping strawberries," says LaRaia.

* Shiraz: Perfect Chocolate Partner: "Australia makes a sparkling Shiraz with a deep red color and very grapey flavor that is great with milk chocolates [the red wine will give you your health fix] or dark chocolate truffles," says LaRaia, who adds that there's another grape spin-off wine popular in California called Petite Sirah that is a perfect partner for "big, bold, single-origin dark chocolates--with or without spicey chile peppers or berries added."
* Ruby or Vintage Porto: Perfect Chocolate Partner: The wine instructor recommends a ruby or vintage Porto would go well with a dark chocolate mousse cake.

The bottom line: Some days and nights, it's okay to stay out of the kitchen. No recipes. No cooking. No baking. Simply go out to a hot spot for wine and dessert or fetch 'em at a gourmet shop and indulge in these flavonoid-rich to-live-for superfoods at home. And yes, you can treat yourself to a glass of wine and chocolate truffle or small slice of chocolate cake. Just do it in moderation. In other words, savor the moment and seize the day.

French Silk Fudge with a Touch of TLC for V-Day

By Cal Orey,
The Writing Gourmet

On January 30th, I felt the Full Moon (aka Wolf Moon) in its full effect. Emotions and love--looking for it or frustrated with the lack of it paid me a social visit during the weekend. It was a work-related author-intuitive's assignment. And yes, it was fun and not so fun. I learned "on the job" that true love should feel good, right? If not, it's better to go solo, tune out Noah's Ark's twosomes, and practice self love for self preservation. Both women and men (of all ages) need to get that...

So, now I'm sensing the intensity of love gestures and Valentine's Day-- a romantic month. It's a time to pamper you (and yours if you are in love). Sure, dark chocolates and truffles are oh so delicious 'n' heart healthy, and easy to purchase at your local store or online. But hold the phone. There is an alternative route if you're living life on a shoestring or want to give that special someone chocolate made with tender loving care by you. What better way to show your devoted love than to whip up a batch of DIY fresh homemade French fudge?

In my book The Healing Powers of Chocolate, I include the following recipe that is easy to make and failproof. It doesn't get much better than that. Once done, simply use your imagination and put it in a standout Valentine's box or on a white plate or clear plastic container or decorative round tin pan wrapped with red, white, or pink ribbons. Here's the recipe.

French Silk Fudge

* * *
2 cups powered sugar

2/3 cup cream or 1 small can (5 fl. ounces) evaporated milk
1/4 cup butter

2 cups miniature marshmallows
3 cups (18 ounces) semi-sweet chocolate chips
2 tablespoons vanilla

1 cup chopped nuts

In a large glass bowl, combine sugar and milk. Microwave on full power for 3 minutes; remove and stir. Return and cook an additional 3 minutes on full power. Add butter, marshmallows, chocolate, and vanilla. Mix well. Stir in nuts. Pour into a buttered 8" x 11" pan. Chill and cut into small pieces. Makes 2 pounds.

Conventional Method: Combine powdered sugar and milk in a heavy bottom pan. Stir constantly and bring to a boil. Boil for 1 1/2 minutes. Stir in butter, marshmallows, chocolate chips, and vanilla. Mix well. Stir in nuts.
(Source: National Confectioners Association)

When I make this recipe, I'll use dark chocolate chips (60% to 70% cocoa), fresh cream, and European style butter. Keep in mind, while V-Day is on its way, all month long its Heart Health Month. To me, that means, yes, you can eat food that contains good fats--like chocolate fudge in moderation--but small portions, and getting a move on regularly before and after are part of the sweet package that works to keep you lean and fit whether you reside in Europe or America. (Yes, today I did get my swim and hot tub fix. And the Brittanys--with French roots--got their walk.) Tender loving care comes in all forms, and for me it's dogs, exercise, and French Silk Fudge.

Chocolate Is A Sweet Friend for Life

By Cal Orey, The Writing Gourmet

I woke up late this morning with one warm and soft Brittany's snout snuggled on my neck and the other furry four-legged Brittany at my feet under the comforters. Dogs, like chocolate, are great companions for life, day or night. Dark chocolate, like dogs, helps release endorphins, the feel-good natural compounds in the body and act on the nervous system. After the snugglefest was over, I received other gifts throughout the day...

At noon, I was greeted with a box of chocolates. We're talking quality chocolate from a quality chocolatier--Michael Recchiuti. As I wrote in my book The Healing Powers of Chocolate:

These days, Recchiuti Confections is a standout company from the crowd of competitors because of its skill, as well as its sourcing of the best chocolate, herbs, spices, teas, nuts, and fruits. And putting it all together with classic French techniques provides an unforgettable product with class that is a cut above the others.

I chose this Green Box selection because I adore chocolate infused with fresh herbs and teas. In fact, I just got off the telephone with an interviewer for a women's online newspaper. She's writing a piece on the healing powers of chocolate to be published around Valentine's Day. The journalist asked me what my favorite chocolate is and this was a no brainer for me. When I wrote the chocolate book, I confess that I wasn't a very sophisticated chocolate lover. These days, I'm a chocolate snob. I told her that it has to be quality chocolate and infused with special ingredients, such as fruit, herbs and spices which make it absolutely perfect. Imagine: You are indulging in these sweet chocolates in the Green Box:

* Lavender Vanilla: An infusion of Provencale lavender buds and whole vanilla bean folded into seimi-sweet chocolate ganache. Enrobed in Venezuelan milk chocolate.

* Lemon Verbena: Lemon verbena steeped with whole cream, blended into extra bitter chocolate ganache and enrobed in bittersweet chocolate.

* Sur De Lago: A kiss of extra-bitter chocolate ganache topped with crushed Sur de Lago cacao nibs and enrobed in pure bittersweet chocolate.

These are just three pieces inside Recchiuti's Green Box. And yes, they are mine, one by one, to enjoy like a dear friend or my two extraordinary canines. What's more, today got better and chocolate made it sweeter. (The swimming pool and hot tub were empty; the black ice was nonexistent for the dogs' walk.) And last but not least, I discovered that The Healing Powers of Chocolate was picked up by The Good Cook Book Club. I am so pleased. After all, I share chocolatiers' recipes, like Michael's Chocolate Almond Beet Torte and Very Chocolate Muffins and dozens of delightful chocolatey breakfast dishes, breads, entrees, and desserts, from candy to cakes. But tonight, I'm content with the Green Box. It's one of life's little blessings to appreciate and be thankful for--and I am.

It's a Molasses Cookies & Java Monday

I need something sweet today. I need to know that I can soothe my rocky ride in the big world of bigger rocky roads. That's where homemade molassess cookies and fresh brewed coffee come into play. The Break the Breakfast Rules pair this morning gave me a lift and a bit of attitude that if it feels right go ahead and do it...

Last night I made a batch of molasses cookies. This experience was one that awakened me a lot. I'm so used to purchasing those big frosted pricey molasses cookies (the cost of the dark stuff probably is to blame). When I realized I can make these easy to create treats and control the ingredients, taste and size, I was pleasantly surprised.

Molasses Cookies

* * *

1/2 cup European style butter, melted

3/4 cup brown sugar

1/4 cup granulated sugar

1 brown egg

2 1/2 cups all-natural whole wheat flour

2 teaspoons baking soda

1/4 cup molasses

1 1/2 teaspoons ginger

* * *

In a bowl, combine butter, sugars, egg, and molassess. Pour mixture into dry ingredients. Stir till forms a dough. Place onto parchment paper and cover. Shape into a snake-like form and put into fridge for about an hour. Cut into small slices, shape into small to medium sized balls. Roll in granulated sugar. Place on cookie sheet lined with parchment paper. Bake at 375 degrees for about 10 minutes. Makes 24 small-medium cookies. Hint: Top half of the cookies with a gourmet dark chocolate chip for a bittersweet touch.

* * *

The results: These spicy molasses cookies came out of the oven, one by one, like a perfect first born pup to the last. And yes, I've read disaster stories of bakeresses who said their batch of cookies spread in the oven and created one big cookie. Or, that they didn't get that beautiful crackly look. Not so with these puppies. I promise you. Warm or cold, these molassess cookies work. Better still, they didn't come out of a package that boasts a swirl cookie list of ingredients I can't pronounce. They are the real deal. What's more, teamed with a fresh cup of coffee splashed with organic low-fat milk made this Monday morning feel like it's going to be alright no matter what happens. That includes the slushy snow outdoors, the San Francisco Bay Area (my real home) Flood Advisory, 50-50 odds tourists may sabatoge the swimming pool to my Brittany Simon's ear woe. It's got to be the molasses. Good morning!

Monday's Foodie Motto: Go with the flow like s-l-o-w molasses.

How I Ate My Way Through Chocolate Land...And Savored It

By Cal Orey,

The Writing Gourmet

One summer morning, I woke up and had chocolate on the brain. I did brew a cup of fresh Italian Roast coffee splashed with organic chocolate milk and paired it with a warm dark chocolate muffin. And then, my creative juices were in high-octane gear. I got a craving to e-mail a query to my book editor. I wanted to write a new book on the healing powers of chocolate. But I hesitated and thought, This is a crazy idea. Chocolate is a decadent food.
Later that day I pondered the topic like I would scrutinize a truffle. After all, I had gone to Vinegar World and Olive Land in my two books The Healing Powers of Vinegar and The Healing Powers of Olive Oil. Would my publisher really be interested in sending me to Chocolate Nirvana? Or was my idea just a sweet pipe dream of a self-professed chocoholic?
I decided I had nothing to lose, so I sat down in my study and wrote a quick query regarding writing a book on chocolate. A few hours later, I received a response from my editor. Within a couple of weeks, the idea was sealed into a chocolate book deal. At last, I was given the go-ahead to write the book I had wanted to pen for more than a decade.
Back in 1999, I pitched the idea to another editorial consultant when I was writing those mini mags sold at grocery store checkout stands. My editor showed interest, but my chocolate-book idea fizzled like hot chocolate gone cold.
Ironically, in both books on disease-fighting antioxidant-rich vinegar and olive oil, I did mention chocolate (also chock-full of disease- fighting antioxidants). And, as a health-conscious Californian and self-professed chocolate lover, I have touched on the once forbidden food in health articles. But I noted only chunks of its virtues, from how the good-for-you fatty food can boost your energy to how it can rev up your libido (maybe).
The amazing part is, I was assigned to write a book about my passion and this is how The Healing Powers of Chocolate became one of my favorite love affairs and was finally written by me, a health author who simply loves chocolate.
By being a San Francisco Bay Area native (a popular home of experienced chocolate makers and artisans), I was given the opportunity to share the real chocolate world through my research of famous chocolate makers.

Also, olive oil, vinegar, and chocolate are linked to the traditional European diet and lifestyle, which continue to make headlines in research and news articles, and which I practice and preach to anyone who is interested in staying healthy and living longer by teaming health and indulgence.
I immediately began my mission and set out in the real world and cyberspace to discover the past and present standout benefits of chocolate: heart health, weight loss, home cures, beauty uses, and so much more. And never did I imagine what a wealth of information is in the wide, wide world of chocolate.
I took the holistic route and confirmed my instincts that chocolate is good for the body, mind, and spirit. I delved deep into the cutting-edge health benefits, original and edgy home cures, and anecdotes from both famous and everyday people, past and present.[Excerpt from The Healing Powers of Chocolate by Cal Orey (Kensington, 2010)]

P.S. In my book, I really do chat it up about truffles from Ireland, Lava Cake at a trendy restaurant, biscotti to get me through a quake swarm, and oh yeah, that decadent chocolate bubble bath at a luxury hotel. There are so many chocolatey stories...And no doubt, I still am in true love with chocolate.

Matchmaking Heart-Healthy Chocolate & Olive Oil

By Cal Orey,

The Writing Gourmet

You have entered chocolate land--a place where you can savor chocolate paired with olive oil in dishes for breakfast, main entrees, and desserts. While I sprinkled dozens of tried-and-true recipes through The Healing Powers of Chocolate, I also used more than a baker's dozen of recipes from Italian creative cookbook author Gemma Sanita Sciabica. You'll taste a strong Mediterranean flavor with her delectable recipes that take you to Italy without leaving your warm and homey kitchen...

I've chatted on the phone many times with Gemma. And yes, I've learned a lot from the veteran cook. The last time we talked I confessed that I'm hooked on using European style butter in some of my dishes because of its rich and creamy taste. Uh oh, I shouldn't have said that. Gemma reminded me that butter is sky high in cholesterol--not good for the ticker. After all, she is part of Nick Sciabica & Sons--a well-known olive oil company in California. What's more, she just penned Cooking with California Olive Oil: Recipes from the Heart for the Heart.

So, right now I'm using both butter and oil. But I promise to lose my love for the "bad" fat (but Julia Child and Paula Deen did and do it) and turn to heart healthy olive oil for my heart's sake as I preach in my book The Healing Powers of Olive Oil. To get a start on my promise, I'm sharing a recipe straight from Gemma's new book--and I will whip this choco-olive oil recipe this weekend as I hope foodies in cyberworld will, too. Yes, this easy to bake cake with good foods like dark chocolate and olive oil--both chock-full of compounds that promise to help lower your risk of developing heart disease.

Banana Cake With Chocolate Streusel

* * *

2 tablespoons Sciabica's or Marsala Extra Virgin Olive Oil

1/3 cup brown sugar, packed

1 cup dark chocolate chips

1/3 cup walnuts, chopped fine

2 teaspoons cinnamon

Stir above altogether in mixing bowl, set aside.

Batter

1-1/2 cups flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil

1 egg

1-1/3 cup bananas, mashed (about 3)

1/4 cup buttermilk

1/2 teaspoon Danish pastry extract (Watkins)

1 teaspoon vanilla

3/4 cup sugar

Preheat oven to 350 degrees Grease and flour an 8 x 8 inch baking pan. Stir chocolate chips, brown sugar, walnuts, olive oil and cinnamon in a small bowl until well mixed, set streusel aside.

In mixing bowl combine dry ingredients, make well in center. Pour in buttermilk, olive oil, banana, egg, and flavoring, stir until just blended.

Spread half of batter in prepared pan. Sprinkle with1/2 streusel. Repeat with remaining batter and streusel.

Bake cake about 45 minutes or until cake tester comes out clean from center. Cool cake in pan or on rack.

This cake make a hit, everyone wanted the recipe.

* * *

I believe Gemma. She has made me memorable chocolatey Sicilian Fig Cookies to Chocolate Biscotti (both recipes are in The Healing Powers of Chocolate). Okay Gemma. I vow to start using 1/3 European style butter and 2/3 olive oil. I dedicate this blog post to keeping heart healthy with a little help from Gemma, and, of course, olive oil and dark chocolate go together (like honey and chocolate)--a sweet match and a great lifetime pair for your heart as shown in the photo above: Valentine's Gift Pack.