Summer is winding down, school is starting up, alumni are still doing the same-sh*t-different-day dance. In summary, the end of August kind of blows. Which is why this week’s Intro to Cooking is throwing nutrition to the wind (sort of), because it’s time for something indulgent!

The Ingredient: Dark Chocolate

In truth, dark chocolate IS good for you. In small servings, it can lower blood pressure, due to its richness in antioxidants. Why the dark stuff, over its milk- and white-chocolate sisters? Researchers think that the milk found in the latter two varieties may temper with the body’s absorption of the healthful nutrients found in pure chocolate.

Easy recipes (do you really need an excuse?)

* Pair a few pieces with a glass of red wine (more antioxidants!) for a refined evening snack.
* Mix 2 tablespoons agave nectar with 1 tablespoon dark cocoa powder for a healthier alternative to chocolate dip, and serve over pieces of apples, raspberries, and bananas.
* Toss some dark chocolate pieces in a baggie with almonds, goji berries, walnuts, and peanuts for an upscale, super-tasty trail mix for those really hectic days.

The Recipe: Dark Chocolate Peanut Butter Cupcakes
Whoever discovered the combination of chocolate and peanut butter should be given the Nobel Prize, for their contribution to countless moments of decadent dessert bliss. So if you want a cupcake that is truly a religious experience (seriously, just look at that photo), pull out this recipe from Food & Wine, and you’ll be praying to the chocolate gods in no time.

Ingredients
3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners’ sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

Instructions

1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.

2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes.

3. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

4. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners’ sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag (or a plastic baggie with a small hole cut in the corner). Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

5. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks.

I made them for my BF’s family (gotta try to impress them, right?) and they went absolutely nuts (tee hee) for them. They were actually trying to barter with one another for just one more cookie. If that’s not a good sign, I don’t know what is.

You may want to make a few extra if you plan on sharing them. Or prepare to break up some fist fights.

Ingredients:

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 1 jar) coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate or white chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

3. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.

4. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.

5. Mix in the macadamia nuts and white chocolate.

6. Drop dough by teaspoonfuls onto ungreased cookie sheets.

7. Bake for 10 minutes in the preheated oven, or until golden brown.

8. Break a few apart so you have an excuse to eat them, curse them for burning the roof of your mouth, then let the rest cool to be served to your friends (or yourself later).

But isn’t there a more convenient alternative to carry in your purse or backpack for easy access during less-than-stimulating class? Mornings are hectic as it is – picking out a cute and semi-clean outfit, making sure you grab the right books, and checking the mirror for any potential embarrassments – who has time to grab a coffee?

Luckily, a few capitalistic masterminds have exploited our caffeine addiction. No, I’m not talking about those fools over at Starbucks; that’s old news. Enter the world of caffeinated munchies. Red Bulls and Power Bars have nothing on these chemically-enhanced, caffeine-infused snacks.

We’ve all seen the caffeine gums, but, Dorothy, we’re not in Kansas anymore.

Today’s caffeine fiends can choose from lollipops, chocolates, cookies, jellybeans and more. Here’s a rundown of the best indulgences to get you wired without suffering the evil burnt tongue:

BuzzStrong’s Coffee Cookies

Guaranteed to satisfy your inner-cookie monster, these babies are made with Brazilian coffee, Tahitian vanilla, and Swiss dark and white chocolate chips. All natural and carrying 70 calories per cookie, four cookies are equivalent to a one-cup coffee buzz. A 7 0unce, 12-cookie box will only cost you $4.99, which is the eqivalent to a single Starbucks run.

Crackheads

A far better alternative to inviting in the local crackhead off the street (these guys smell better and provide a much better buzz), Crackheads are a great caffeinated snack. White and dark chocolate covered espresso beans? Yum! Each 1.3-ounce box has around 30 beans, for a grand total of 120 mg of caffeine. That will get you through that 8am lecture, fo sho.

Sport Beans

Boasting yummy flavors like lemon-lime, cherry, orange, berry blue, watermelon and fruit punch, these caffeine-free beans packs 25 grams of carbohydrates as well as electrolytes and vitamins B and C. If you truly want to step it up, a second line of “Extreme” Sports Beans carry 50 mg of caffeine a pack. For about a dollar a bag and 100 calories, these small one-ounce bags pack a powerful punch, which far outweighs the chemically after-taste.

Buzz Bites Chocolate Energy Chews

Satisfy your chocolate craving and grab an energy boost to boot. Each chocolate contains about the same amount of caffeine as a cup of coffee (100 mg!). At $3.99 for an eight-piece tin, this is the clear choice of self-confessed choco/caffeine-aholics.

Jolt Energy Gum

A spin off of Jolt Cola, you can choose between spearmint and peppermint. Toss two pieces in your mouth to feel the equivalent of an energy drink. This also happens to be super cheap ($2.49 for a 12 pack) and you’ll be able to find it in almost any convenience store.

Night Light Caffeinated Chai Mints

Not for caffeine junkies, but a good choice for those seeking a slight bump during midterms…or after a particularly long weekend. Caffeinated chai mints are only lightly caffeinated (1.5 mg per mint) and promise to ‘add a slight hint of alertness to your chai induced peace.’ Bonus: These mints come in super-cute brushed metal tins with the option to go online and design your own!

Javapops

Lollipops aren’t just for the little tykes anymore! These adult-only pops come in 5 java-brew flavors: French Vanilla, Chocolate Almond, Irish Crème, Cappuccino, and Chocolate Raspberry. A pack of ten oversized lolli’s (with 60 mg of caffeine in each one) will set you back $9.99.

Penguin Caffeinated Peppermints


Three of these bad boys are the equivalent to a high sugar, high calorie Coke. Allegedly ‘the original caffeinated mint’, they’re sugar free and their caffeine infused offerings include peppermint, cinnamon and chocolate. For an all-natural buzz, try the Kola or Citrus varieties, both with guarana and ginseng. A $2.99 tin contains 25 mints.

Engobi Cinnamon Surge Energy Go Bites


Love Taco Bell Cinnamon Twists? Wish they would wake you up (instead of making you feel like a fattie)? Your prayers have been answered. These cinnamon sugar puffs contain 140 mg of caffeine in a pack and their taste alone blows the other caffeinated cravings out of the water. Well, that and the promise on the package: “To get wired. I mean really wired.”