New Recipe: Hometown Focus Recipes – Hometown Focus



A quick check on the Foodimentary website shows that February is National Chocolate Lovers Month. Since I wasn’t able to fit in all the recipes for the Valentine’s Day recipe column of our February 11 edition, I decided to take advantage of a highlight of the month and use this week to include the chocolate recipes I would have liked to have added last week. Besides, who needs a special month to enjoy chocolate.

Included is my late mother-in-law’s chocolate chip cookie recipe. As with many old, handwritten recipes, the directions are a bit vague. It doesn’t say how long to bake the cookies, but I guess if you’ve baked long enough, you’ll have a feel for when they are done.

Incidentally, it just so happens that February 18 is National “Drink Wine” Day. How can a person go wrong with chocolate and wine! So, I added a couple of wine recipes too, just for good measure.

Oreo Cookie Balls


• 1 package (14 oz.) Oreos
• 1 package (8 oz.) cream cheese,
• Pinch kosher salt
• 1 package (12 oz.) chocolate chips,

Use a food processor to crush cookies into fine crumbs. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and salt and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet. Freeze until slightly hardened, about 30 minutes. Dip frozen balls in melted chocolate until coated and return to baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes. These Oreo balls will keep in the fridge in a resealable container up to 1 week. (Yield: 24 cookies)

Vodka Chocolate- Covered Strawberries


• 3 c. whole strawberries, rinsed
• 1 1/2 c. vodka
• 1 1/2 c. semisweet chocolate chips
• 2 tsp. coconut oil

Line a medium baking sheet with parchment paper. Place strawberries in a large bowl, then pour enough vodka over them to cover completely. Refrigerate for at least 1 hour, up to 6 hours. Drain strawberries (reserving vodka for future use) and pat dry.

In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted. Dip strawberries in chocolate and place on prepared baking sheet and refrigerate until chocolate is set, about 30 minutes. (Yield: 6 servings)

Death by Chocolate Poke Cake


• Cooking spray
• Cocoa powder
• 1 box chocolate cake mix, plus
ingredients called for on box
• 1 can (14 oz.) sweetened condensed
• 1 c. semisweet chocolate chips, melted
• Chocolate shavings, for garnish


• 1 c. butter, softened
• 2 1/2 c. powdered sugar
• 3/4 c. cocoa powder
• 2 tsp. pure vanilla extract
• Pinch of kosher salt
• 1/4 c. heavy cream (plus more if

Make cake: Preheat oven to 350 degrees. Grease a 9×13-pan with cooking spray

and dust with cocoa powder. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely. Poke cake all over with the handle of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.

Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream, adding more by the tablespoon until consistency is creamy but can hold peaks. Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings. (Yield: 12 servings)

Chocolate Fondue


• 2 c. whole milk
• 1/2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 4 c. semisweet chocolate chips
• 1 1/3 c. milk chocolate chips

In a medium saucepan over medium heat, whisk together milk, cream, vanilla, and salt. When bubbles begin to form around the edge of the pan, remove from heat and add chocolate chips. Let chocolate sit for 5 minutes undisturbed, then whisk until smooth. Serve with dippers of your choice such as: Sliced bananas, strawberries, pound cake, marshmallows, pretzel rods, apples, or graham crackers. (Yield: 8 servings)

Chocolate Chip Cookies

Recipe by: Shirley Reichel

• 1 c. margarine or butter
• 1/4 c. white sugar
• 3/4 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 3 Tbsp. cream or milk
• 1 pkg. instant pudding (vanilla or
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt

• 1 c. chocolate chips
• 1/2 c. nuts

Cream together the butter, and sugars. Add the eggs, vanilla, milk and pudding; mix well. Sift together the flour, baking soda, and salt. Add to the creamed mixture, then add the chocolate chips and nuts. Drop by spoonfuls on a cookie sheet and bake at 375 degrees until done. (Yield: Makes a big batch)

Cozy Mulled Wine

Recipe by: brittmichelle

• 1 (750 ml) bottle red wine (such as
cabernet sauvignon, zinfandel,
or merlot)
• 1 orange, peeled and sliced
• 2/3 c. honey, or 2/3 c. sugar
• 1/4 c. brandy
• 3 cinnamon sticks
• 8 whole cloves, or more to taste
• 1 tsp. grated fresh ginger

Combine red wine, orange slices, honey, brandy, cinnamon sticks, cloves, and ginger in a slow cooker. Cook on low until wine is steaming, 20 to 25 minutes. This can also be prepared in a large pot over medium heat on the stove. Cook until wine is steaming, just before boiling. Two teaspoons ground ginger or allspice can be substituted for the fresh ginger. (Yield: 6 servings)

Chocolate Daisy

Old Mr. Boston Deluxe Official Bartender’s Guide

• Juice of half a lemon
• 1/2 tsp. powdered sugar
• 1 tsp. raspberry syrup or grenadine
• 1 1/2 oz. brandy
• 1 1/2 oz. port wine

Shake well with cracked ice and strain into stein or 8 oz. metal cup. Add cube of ice and decorate with fruit.

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