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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.