Rural Missouri - February 2013 - (Page 24)
H E A R T H
H O M E
Show your love with delicious chocolate treats this Valentine’s Day
by Heather Berry
page design by Megan Schibi
ccording to Lindt, the master Swiss
chocolatier, chocolate is so vital that
every single American and Russian
space voyage has included chocolate
bars for the astronauts to enjoy.
While there are some people who say they
don’t love the confection, it certainly is one — if
not the most — popular ﬂavor on Earth. From
candy kisses to towering wedding cakes, we consume it with a passion. And yes, for some it’s as
vital as that cup of coffee to begin each day.
Although America doesn’t produce as much
of the delicious stuff as European countries, we
do consume nearly half of the world’s chocolate
supply. While a steady diet of it might cause a
slight tightening around the waistline for some
addicts, chocolate, in small doses, might actually
be beneﬁcial — just buy bars with a higher cocoa
content. Chocolate is known to offer antioxidant
beneﬁts, which help rid our bodies of those free
radicals that cause us to age.
According to the U. S. Department of Agriculture, dark chocolate offers more bang for your
antioxidant buck than blueberries. The bottom
line is that indulging in a bit of the decadent
treat, whether you choose light or dark, might
satisfy you better than the Big Gulp fountain
soda you down daily. No need for guilt when
you enjoy chocolate in moderation.
Double Chocolate Cake
3-1/4 cups ﬂour
1 teaspoon baking soda
3/4 teaspoon salt
1-1/3 cups butter, softened
1-1/4 cups sugar
1 cup light brown sugar, ﬁrmly packed
4 teaspoons vanilla
12 ounces semisweet chocolate chips
1 cup walnuts, chopped (optional)
1 18-ounce package chocolate cake mix
1 4-ounce package instant chocolate pudding mix
4 eggs, beaten
3/4 cup water
3/4 cup sour cream
1/2 cup vegetable oil
8 ounces semisweet chocolate chips
Preheat oven to 375 degrees.
Mix ﬂour, baking soda and salt in medium
bowl; set aside. Beat butter and both sugars in
large bowl with electric mixer on medium speed
until light and ﬂuffy. Add eggs and vanilla; mix
well. Gradually beat in ﬂour mixture on low
speed until mixed well. Stir in chocolate chips
Drop by rounded tablespoons about 2 inches
apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned.
Cool on baking sheets for 1 minute, then
remove to wire racks to cool completely.
Note: For another variation, add 1 teaspoon
of cinnamon to the ﬂour mixture. Add 1 cup
each dried cranberries, chopped macadamia nuts
and white chocolate chips in place of the semisweet chocolate chips and walnuts.
Chocolate Marble Loaf
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
2 cups cake ﬂour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
3 egg whites, well beaten
1 ounce unsweetened chocolate, melted
2 tablespoons hot water
1/4 teaspoon baking soda
Cream shortening and sugar together; add vanilla.
Add sifted dry ingredients alternately with milk.
Fold egg whites into mixture.
Combine melted chocolate, water and baking soda; add to half of the batter, stirring gently
until blended. Alternate light and dark batters by
spoonfuls into a greased and ﬂoured 4-by-8-inch
Bake at 350 degrees for 70 minutes, or until a
toothpick inserted in center comes out clean.
Note: For a twist, add 1/2 teaspoon of orange
extract to light batter and continue with recipe.
Preheat the oven to 350 degrees. Spray a 10-inch
bundt pan with non-stick cooking spray. Beat
cake mix, pudding mix, eggs, water, sour cream
and oil in a large bowl with an electric mixer
until well blended. Stir in chocolate chips; pour
into prepared pan. Bake 55 to 60 minutes or until
cake springs back when lightly touched. Cool a
half hour, then invert onto a serving plate.
4 tablespoons ﬂour
4 tablespoons sugar
2 tablespoons cocoa powder
1 tablespoon chocolate chips
3 tablespoons canola or vegetable oil
3 tablespoons milk
1/4 teaspoon vanilla
A pinch of salt
Chopped walnuts or pecans (optional)
Dump all the ingredients into a coffee mug and
mix thoroughly. (You don’t want any powdery
mixture in the bottom.)
Put the mug in the microwave for about three
minutes on high, depending on your microwave.
(The center should still be a bit wet when it’s
done.) Let the chocolate mixture cool for a minute or two before eating.
You might ask, “Why this is is called “Dangerous Chocolate?” Well, because now you’re always
only 5 minutes away from a rich chocolate cake
treat any time of day — and that could be
Table of Contents for the Digital Edition of Rural Missouri - February 2013
Rural Missouri - February 2013
Table of Contents
A lasting tribute
Preparing for the worst
Out of the Way Eats
Our history with Missouri’s future leaders
Hearth and Home
The cowboy way of life
Rural Missouri - February 2013