The “chip” has come in! Here are some chip-shape recipes submitted by readers around the state ready to sail off the plate into eagerly awaiting hands. Pictured are Ruth A. King’s “Cupid Cupcakes,” a yummy combination of bananas, walnuts and chocolate chips.
Cupcakes prepared by Emily Schilling
Photo by Richard G. Biever
Cupid Cupcakes (Banana-Walnut-Chocolate)21⁄2 cups flour
1 t. baking soda
1⁄2 t. baking powder
1⁄4 t. salt
1⁄2 cup butter, room temperature
3⁄4 cup sugar
3⁄4 cup brown sugar
1 t. vanilla
2 eggs
2 cups mashed ripe bananas (about 4 large)
1⁄2 cup sour cream
1⁄4 cup buttermilk
1 pkg. (8 oz.) chocolate chips
1 cup chopped walnuts, lightly toastedHeat oven to 350 F. Line muffin cups with papers. Mix flour, baking soda, baking powder and salt. In mixer bowl, beat butter, sugars and vanilla until combined. Add eggs, one at a time, beating just until blended. Add bananas and beat just until blended. Beat in sour cream. Add half of the dry ingredients, then buttermilk, then remaining dry ingredients. Beat just until blended. Mix in chocolate and walnuts. Bake muffins until tester inserted comes out clean, 30 minutes. Cool on racks. Spread 2 T. frosting over each cupcake. Makes approximately 21⁄2 dozen cupcakes.
Frosting1⁄2 cup butter
8 oz. cream cheese1 cup powdered sugar
1 t. vanillaBeat butter and cream cheese — both at room temperature — until smooth and fluffy. Mix in sugar and extract. Increase speed to high and beat until fluffy.
Ruth A. King, Warsaw, Ind.Chocolate Truffle Cookies4 squares (1 oz. each) unsweetened chocolate
2 cups (12 oz.) semisweet chocolate chips, divided
1⁄3 cup butter or margarine
1 cup sugar
3 eggs 11⁄2 t. vanilla extract
1⁄2 cup all-purpose flour
2 T. baking cocoa
1⁄4 t. baking powder
1⁄4 t. salt
Confectioners’ sugar
In a microwave oven or double boiler, melt unsweetened chocolate, 1 cup chocolate chips and butter. Cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder and salt. Beat into chocolate mixture. Stir in remaining chocolate chips. Cover and chill for at least 3 hours. Remove about 1 cup dough. With lightly floured hands, roll into 1 inch balls. Place on ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly puffed and set. Cool on pan 3-4 minutes before removing to wire rack to cool completely. Repeat with remaining dough. Dust with confectioners’ sugar. Yield: about 4 dozen.
Nancy Taylor, Lafayette, Ind.Microwave Chocolate Mug Cake4 T. flour
4 T. sugar
2 T. baking cocoa
1 egg
3 T. milk 3 T. oil
3 T. chocolate chips
Few chopped nuts (optional)
Small splash of vanilla Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil. Mix well. Add chocolate chips, nuts (if using), vanilla and again mix thoroughly. Put mug in microwave oven and cook 2-3 minutes on high. The cake will rise above the rim of the mug but be OK. Allow to cool a little and remove from mug or just eat out of mug. Makes a generous piece of cake so it could serve two.
Paula Ibach, Warsaw, Ind.Chocolate Chip Buttermilk Coffee Cake1 cup granulated sugar
1 cup brown sugar
2 cups flour
1⁄2 t. salt
1 stick soft butter 1 egg
1 t. baking soda
1 cup buttermilk
11⁄2 cups chocolate chips Mix sugar, brown sugar, flour, salt and butter until crumbly, reserving 1 cup for the top of the cake. Add egg, baking soda and buttermilk to the crumbly mixture. Mix until well blended. Pour onto a greased 13-by-9-inch pan. Sprinkle with reserved crumbs. Top with chocolate chips. Bake 30 minutes at 350 F.
Nancy Beghtel, Walkerton, Ind.