Or maybe you can have both…
Today we’re talking about chocolate. Yay! (Makes me want to go find some right now.) But did you know that not all chocolate has health benefits? Read the labels. Some have a lot of sugar or even wax. What we’re talking about today is dark chocolate. Think 70-80%.
*The benefits of chocolate come from polyphenols, which are the highest in dark chocolate, because it has the most cocoa content.
*The polyphenols help with: controlling appetite, boosting memory and supporting skin health.
*To receive benefits: either allow a small piece of dark chocolate to melt on your tongue or use pure cocoa powder in your recipes.
*Learn more here.
*Check out our new Lily’s Chocolate bar – 85% dark. Other dark chocolate (55%) options: Almond, Coconut, Crisp Rice or Extra Dark (70%).
Don’t Miss – Spring Open Houses – this Friday & Saturday at all the local shops.
LATEST & GREATEST: CHOCOLATE COVERED COOKIE DOUGH
Mostly cookie dough with the bonus of extra chocolate. Yum, says Jesse.
LATEST & GREATEST: 85% DARK CHOCOLATE BAR
Stevia sweetened Lily’s Extremely Dark chocolate. Yum, says Bonnie! $4.39
Cheese Tasting Day!
Saturday, March 28
Sample over 25 cheeses!
*Vote for your favorite & win!
*Personal Panini (choose any cheese) $4.50, meal $6
*Save on Nuts & Deli items
*More details coming soon!
Delicious Deli Deals
This sale runs for 2 weeks – until March 24th
Pan Roasted Turkey
normally $6.79 – now $5.79
normally $6.29 – now $5.29
normally $5.29 – now $4.29
30 minutes |12 servings
Celebrate spring and St. Patrick’s Day with this twist for breakfast. Dress it up for a dessert option, if desired.
- 1 1/3 cup all-purpose flour*
- 1 tablespoon sugar*
- 1 teaspoon baking powder*
- 1/2 teaspoon baking soda*
- 1/2 teaspoon salt*
- 1 cup buttermilk
- 1 large egg*
- 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking*
- 1/2 teaspoon pure vanilla extract*
- 1/2 teaspoon pure peppermint extract*
- 3 to 4 drops green food coloring (optional)*
- 3/4 cup mini semi-sweet chocolate chips, plus more for garnish*
- Whipped cream for serving
- Vanilla ice cream for serving
- Hot Fudge for serving
- Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
- Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
- Heat a large nonstick skillet or griddle over medium heat. Spread 1/2 tablespoon of butter on the hot skillet. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
- Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.