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The Honolulu Advertiser
Posted on: Wednesday, November 1, 2006

FOOD FOR THOUGHT
Chock-full of chocolate to chomp

By Wanda A. Adams
Advertiser Columnist

 •  Fish cake: It's a staple in many Island kitchens

THANKFUL MEALS

Of all the meals over the past year, for which are you most thankful? Write me a few paragraphs about what you ate, where, with whom and why you're thankful. Write: Wanda Adams, Taste, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or wadams@honoluluadvertiser.com. Or fax: 525-8055.

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If there is such a thing as too much chocolate and I'm in doubt about that Emmanuel Episcopal Church in Kailua hasn't heard about it. Each year, the church is the scene of the Chocolate Extravaganza, a benefit dessert buffet where you can satisfy a chocolate craving just by standing downwind and taking a deep breath!

The event takes place 6:30 to 9 p.m. Nov. 11 at the church, 780 Keolu Drive, and includes both a chocolate recipe contest (you get to tuck into the entries after the celebrity judges have finished tasting) and a spread of store-bought or donated desserts.

Proceeds from the tickets ($15 in advance, $20 at the door) aid church projects as well as Honolulu Habitat for Humanity (building homes for those who need them) and Hale Kipa (family and youth service center). Tickets: 262-4548, or write to office@emmanuelkailua.com. Children younger than 6 are admitted free. There will also be a silent auction, live music and nonalcoholic drinks.

To whet your appetite, here's a recipe. Nancy Janczyk won first place in the chocolate specialty items category with this bar cookie that brings together a favorite pairing: chocolate and peanut butter.

Peanut Butter Cups

  • 1/2 pound (2 sticks) margarine, melted

  • 1 1/2 cups graham cracker crumbs

  • 2 cups creamy peanut butter

  • 1 (1-pound) box powdered sugar, sifted

    For the topping:

  • 1/4 pound (1 stick) margarine

  • 1 (12-ounce) package semisweet chocolate chips

    In a large bowl, mix together the 1/2 pound melted margarine, graham cracker crumbs, peanut butter and sugar. Spread in a 9-by-13-inch baking pan.

    In a microwave or on the stove, melt together 1/4 pound margarine and chocolate chips. Stir well to incorporate and pour over peanut butter mixture. Refrigerate until firm. Remove from refrigerator, allow to warm up for a short while, then cut into bite-sized pieces with a sharp, thin-bladed knife.

    Makes 80 pieces 8 by 10 rows, about 3/4 inch square.

  • Per piece: 110 calories, 7 g fat, 2 g saturated fat, no cholesterol, 70 mg sodium, 11 g carbohydrate, 1 g fiber, 9 g sugar, 2 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.