Hy-Vee Recipes: Cooking with chocolate - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Cooking with chocolate

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Chocolate seems to be in abundance during the month of February, particularly around the fourteenth of the month when we celebrate the day of "love" with Valentine's Day. In addition, chocolate, specifically dark chocolate varieties and cocoa powders, contain catechins and polyphenols. Both compounds are antioxidants that important in cancer prevention and heart-health. The higher the cocoa powder content of chocolate, the higher the concentration of these antioxidant compounds. Just remember that, as with most food ingredients, moderation is key!

Chocolate Cheese Panini

Source: Recipe adapted from www.foodnetwork.com

Cook Time: 20 minutes | Level: Easy | Serves 6.

All you need:

12 slices Hy-Vee Honey Whole Grain Baking Stone Bread

1/3 cup extra-virgin olive oil

12 ounces light Brie cheese, thinly sliced

1 (12-ounce) bag dark chocolate chips

All you do:

1. Preheat a Panini grill.

2. Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.

3. Remove from the Panini grill and place 2 ounces of light brie cheese on 1 slice of bread (the bottom half) and top the cheese with 1/3 cup chocolate chips. Top with another slice of bread. Continue with the remaining sandwiches.

4. Return the sandwiches to the Panini grill until the chocolate begins to melt, about another 2 minutes.

5. Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

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Cherry Orange Spinach Salad with Chocolate Vinaigrette

Source: Recipe adapted from www.foodnetwork.com

Prep Time: 5 minutes | Level: Easy | Serves 6.

All you need:

For vinaigrette:

1 tablespoon cocoa powder

1 teaspoon sugar

1/2 cup balsamic vinaigrette (recommended: Newman's Own)

For salad:

8 cups bagged baby spinach, washed

1 1/3 cups thinly sliced oranges

1/3 cup dried cherries

1/4 cup slivered almonds, toasted

All you do:

1. In a large bowl, whisk together cocoa powder, sugar and vinaigrette.

2. Add spinach and toss to coat. Add orange slices, cherries and almonds.

3. Toss together and transfer to a serving dish.

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Hearts A-Racing Brownies

Source: www.hy-vee.com

Serves 20

All you need:

1 (18.3 ounce) package Betty CrockerTM fudge brownie mix

¼ cup water

2/3 cup Hy-Vee vegetable oil

2 Hy-Vee large eggs

1 teaspoon raspberry extract

½ cup dark chocolate baking chips

1/3 cup Hy-Vee red raspberry preserves

All you do:

1. Preheat oven to 350 degrees

2. Prepare brownies according to package directions, using water oil and eggs. Stir in extract and baking chips. Spread in a greased 9-by-13-inch baking dish. Bake for 24 to 26 minutes. Cool.

3. Heat preserves over medium heat until warm. Cut brownies using a small heart-shaped cookies cutter.

4. Drizzle with preserves.

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Dark Chocolate-Covered Strawberries

Source: www.hy-vee.com

Yield: 10 servings

All you need:

6 oz. dark chocolate

3 tablespoons half-and-half cream*

½ tablespoon unsalted butter

20 large strawberries

All you do:

1. In a one-quart, microwave-safe bowl, combine chocolate and cream. Heat in microwave on HIGH 1 ½ to 2 minutes, stirring occasionally, until smooth.

2. Add butter and stir until melted.

3. Dip each strawberry to the chocolate mixture, allowing excess chocolate to drip back into bowl

4. Transfer the coated strawberry to a baking sheet lined with foil or waxed paper and repeat for remaining strawberries.

5. Allow the chocolate to cool.

6. Chill the strawberries until the chocolate is set, about 20 to 30 minutes.

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