So many flavors of baking chips

Everyone likes chocolate! Well, maybe not everyone, especially if you are a person who has health issues regarding eating chocolate. In today’s recipes, it’s about using chips. Not just semi-sweet, mini chips, milk chocolate or dark chocolate chips, but also peanut butter, butterscotch, caramel, white and strawberry chips. I came across some information in my “chocolate file” that may tickle your funny bone. It says, “Latest studies show...chocolate is a vegetable! It is derived from cocoa beans and beans equals vegetables. Sugar is derived from either sugar cane or sugar beets! Both of them are plants, in the veggie category. Thus, chocolate is a veggie. To go one step further, chocolate candy bars and baking chips also contain milk, which is dairy. So candy is a health food. Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit.”  So eat as many as you want!

PEANUT BUTTER CHIP CHOCOLATE COOKIES
1 c. butter or margarine
1-1/2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2/3 c. cocoa
3/4 t. baking soda
1/2 t. salt
2 c. peanut butter chips (Reese’s suggested)

Cream first four ingredients in a large mixing bowl, beating until fluffy. In another bowl, using a wire whisk, combine next four ingredients; add to butter mixture, beating well. Stir in peanut butter chips. Drop by teaspoonfuls onto an ungreased cookie sheet. (Alternate method: Chill until firm enough to handle. Shape into one-inch balls. Place onto an ungreased cookie sheet. (Flatten slightly with a fork) Bake at 350 degrees for 9-11 minutes. Cool one minute before removing cookies to a wire rack. Makes about five dozen cookies.

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CHOCOLATE  CHIP CAKE
2 c. flour
1-1/2 c. sugar
2 t. baking powder
1/2 t. each, baking soda and salt
1-1/3 c. sour cream
2/3 c. butter or margarine, softened
1 t. vanilla
3 eggs
1/2 c. sugar
1 t. cinnamon
1 c. semi-sweet chocolate chips

In a large mixing bowl, blend the first nine ingredients at low speed until moistened. Beat three minutes at medium speed. Pour half of batter into a greased 9x13-inch baking pan. In a small bowl, combine the 1/2 c. sugar and cinnamon. Sprinkle half of sugar mixture and half chips over batter. Repeat with rest of batter, sugar mixture and chips. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean. No need to frost this cake. The cinnamon, sugar and chips take care of that. Makes 12-15 servings.

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MY FAVORITE CHOCOLATE  FROSTING
5 T. butter (no substitutes)
1 c. sugar
1/3 c. milk
1 c. chocolate chips (semi-sweet or milk chocolate)

In a medium saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring once or twice. Boil 30 seconds, covered, then 30 seconds uncovered. Take off heat; stir in chips until chips have melted. Cool until warm. Beat with a wooden spoon until spreadable. Don’t let it get completely cool as it sets up quickly. Makes frosting for a 9x13-inch cake.

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ORANGE CHOCOLATE  CHIP MUFFINS
2 c. flour
1/3 c. sugar
1/2 t. each, baking powder and salt
3/4 c. milk chocolate or white chips
1/2 c. milk
1/4 c. orange juice
1/2 c. canola or vegetable oil
1 egg
2 T. grated orange peel or dried peel

In a large mixing bowl, combine first five ingredients; set aside. In a small bowl, whisk together rest of ingredients; add to dry ingredients. Stir for 20 minutes or until all ingredients are moistened. Lightly grease 12 muffin cups or line with paper liners. Full each cup 2/3 full with batter. Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Makes one dozen muffins. Thought for the Day: Progress always involves risks. You can’t steal second base and keep your foot on first.