Prairie Flavors for breakfast and dessert Chocolate By Laura Araujo


One of the world’s most popular sweets, chocolate, comes from the evergreen cacao tree, Theoboma cacao, whose name means “food of the gods.” The tree, native to tropical areas of Central and South America, produces large oval-shaped pods. The seeds found inside the pods, called cocoa beans, are fermented, dried, roasted and ground to make chocolate. This process produces a non-alcoholic product called “chocolate liquor” that contains both cocoa butter and cocoa solids. Chocolates containing greater amounts of chocolate liquor often list the percentage. For example, a bar that is 60 percent chocolate contains 60 percent choco- late liquor and 40 percent sugar and other additives. This month, celebrate Valentine’s Day with a homemade treat for a loved one. Visit www.ok-living.coop for more chocolate recipes.


Triple Chocolate Pancakes Yields 8 to 10 pancakes


Triple Chocolate Pancakes Photos by Laura Araujo


Easy Chocolate Covered Donuts


✓ 1 1/3 cups all-purpose fl our ✓ ¼ cup cocoa powder ✓ 2 teaspoons baking powder ✓ ¼ teaspoon salt ✓ 3 tablespoons brown sugar ✓ 1 cup milk ✓ 1 egg ✓ ¼ cup canola oil ✓ ¾ cup chocolate chips ✓ ½ cup heavy cream


Preheat a griddle to medium or heat a skil- let over medium heat. In a medium bowl, whisk together the dry ingredients. Add the milk, egg and oil and mix well. Stir in ¼ cup of the chocolate chips. Pour ¼ cupfuls of batter onto the griddle or a skillet. Cook until bubbles appear around the edges. Flip and cook on the other side. To make the chocolate sauce, combine the heavy cream and remaining ½ cup of chocolate chips in a saucepan over low heat. Cook, stirring constantly until the chocolate and cream come together. Serve the pancakes with the chocolate sauce.


Easy Chocolate Covered


Donuts Yields approximately one dozen donuts


✓ 3 cups Bisquick baking mix ✓ 1 cup milk ✓ 3 cups canola oil ✓ 1 cup chocolate chips ✓ 1 cup heavy cream ✓ Sprinkles


In a medium saucepan, heat the oil over medium heat. While the oil is preheating, combine the Bisquick and milk in a me- dium bowl; mix well. Pat the dough out onto a lightly fl oured surface to about ¼-inch thickness. Cut dough with a 3- to 4-inch heart-shaped cutter. When the oil has heated for about 5 minutes, test it by dropping a piece of dough into the oil. The dough should fl oat to the top immediately. Cook the donuts, 2 or 3 at a time, until dark golden, about 1 min- ute per side. Reduce the heat if they are cooking too quickly. Place the donuts on a wire cooling rack set over paper towels. In a small saucepan, heat the chocolate chips and cream over low heat, stirring constantly, until the chocolate is melted. Dip the top of the cooled donuts in the chocolate. Top with sprinkles, if desired.


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