Hometown Focus Recipes

Indulging in chocolate



Back to a theme week of recipes. I have some good news, and some bad news. The bad news is that May 10 has the distinction of being National Liver and Onions Day. That’s bad news for those of you who aren’t fans of liver. I happen to like liver and onions, but only occasionally. So, I skipped ahead and the good news is that May 15 is National Chocolate Chip Day. To spare those who may be turning green at the gills at the thought of liver and onion recipes, I instead provided some recipes for those who would prefer to enjoy some chocolate.

Chocolate Chip Cheesecake I

The cook is: Jessica Jones www.allrecipes.com

• 1 1/2 c. graham cracker crumbs
• 1/3 c. white sugar
• 1/3 c. unsweetened cocoa powder
• 1/3 c. butter, melted
• 3 (8 oz.) packages cream cheese
• 1 (14 oz.) can sweetened condensed
• 3 eggs
• 2 tsp. vanilla extract
• 1 c. mini semi-sweet chocolate chips
• 1 tsp. all-purpose flour

Preheat oven to 300 degrees. Mix graham

cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9-inch springform pan. Set crust aside.

Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.

Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing

sides of pan. Keep cake refrigerated until time to serve.

Chocolate Truffle Cookies

The cook is: Kevin Barr www.allrecipes.com

• 4 (1 oz.) squares unsweetened choco
late, chopped
• 1 c. semisweet chocolate chips
• 6 Tbsp. butter
• 3 eggs
• 1 c. white sugar
• 1 1/2 tsp. vanilla extract
• 1/2 c. all-purpose flour
• 2 Tbsp. unsweetened cocoa
• 1/4 tsp. baking powder

• 1/4 tsp. salt
• 1 c. semisweet chocolate chips

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool.

In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees. Roll chilled dough into 1-inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Banana Chocolate Chip Bread


• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 ripe bananas, mashed

• 1 Tbsp. milk
• 1 tsp. ground cinnamon, or to taste
• 1/2 c. butter, softened
• 1 c. white sugar
• 2 eggs
• 1 c. semisweet chocolate chips

Preheat oven to 325 degrees. Grease a 9×5-inch loaf pan, preferably glass.

Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl.

Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Peanut Butter Oatmeal Chocolate Chip Cookies


• 1 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. unsalted butter, at room

• 1/2 c. creamy peanut butter
• 1/2 c. granulated sugar
• 1/3 c. light brown sugar
• 1/2 tsp. vanilla extract
• 1 egg
• 1/2 c. rolled oats
• 1 c. semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Mrs. Dill’s Chocolate Cake


• 5 oz. box cook and serve chocolate pudding mix (do NOT use instant!)

• 3 c. milk (whole or 2 percent)
• 1 box chocolate cake mix
• 12 oz. semisweet chocolate chips (2 c.)
• 1/2 c. chopped walnuts

Combine the chocolate pudding mix and the milk in a small saucepan. Cook over medium heat, stirring constantly, until it thickens and bubbles are just beginning to form.

Remove from the heat and pour the pudding into a large mixing bowl. Press wax paper against the surface of the pudding and cool to room temperature.

Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.

Remove the wax paper from the pudding and give it a stir. Add the chocolate cake mix to the bowl and stir to combine, ensuring there are no pockets of dry ingredients.

Pour the batter into the prepared baking pan and smooth into an even layer. Sprinkle the top with the chocolate chips and walnuts.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving. Leftovers can be stored in an airtight container or covered tightly with plastic wrap at room temperature for up to 3 days.

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