MY FAVORITE RECIPES By Mary Collins: Meet Vicki Leeper

Vicki Leeper of Pullman is a professional chocolatier and is part owner of Dancing Chocolate, an online chocolate company. She also teaches candy making classes at Dahmen Barn in Uniontown.

Once again the Whitman County Gazette was pleased to sponsor the “Melt in your Mouth Chocolate Contest” at this year’s Palouse Empire Fair.

The contest was open to both youth and adults.

The number of entries was smaller than years past, but the caliber was top notch.

The delicious task of judging was handled by a group of Gazette staff and friends.

One friend was professional chocolatier Vicki Leeper of Pullman.

Vicki and two partners, one in California and the other in Florida, have a successful online chocolate company, Dancing Chocolate, producing among other things ‘Spuffles’ which are spoons holding a one ounce truffle flavored with a variety of cocktail flavors including mimosa, piña colada, margarita and champagne.

Vicki also teaches classes in chocolate candy making at the Dahmen Barn in Uniontown. For Vicki, fascination with chocolate began as a little girl. She has worked with it off and on her whole life. She even went to the Philippines to see chocolate growing and watch how the locals process it.

When not working with chocolate, Vicki likes to paint, garden, tile, travel and watch old classic movies.

Vicki is also the marketing specialist for Disability Action Center NW which serves northern Idaho and eastern Washington with assistance to individuals and families living with disabilities. They provide information and assistance in areas of transportation, technology, communication, housing, medical equipment, independent living, advocacy and training. The organization serves about 2,000 people every year. They have offices in Moscow, Lewiston and Post Falls.

The chocolate entries were judged using a point system that graded various attributes of taste, appearance and creativity. The judges did not know who the exhibitors were nor did they add up the scores. They did have favorites and these are shared here.

Recipes

Judges Choice from Adult Entries

All-American

Heath Brownies

Recipe adapted from “Hershey’s Best-Loved Recipes” cookbook.

1/3 Cup butter

4-1/2 TBSP. unsweetened cocoa

1-1/2 TBSP. vegetable oil

1 cup sugar

2 eggs

1 tsp. vanilla extract

1 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 package Heath Bits

Heat oven to 350 degrees F. Grease bottom of 8-inch square baking pan.

Melt butter in medium saucepan over low heat; add cocoa and oil and stir until dissolved. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter into prepared pan.

Bake 20-25 minutes or until brownie starts to pull away from edge of pan. Remove from oven, sprinkle with Heath Bits. Cover tightly with foil and cool completely on wire rack. Remove foil; cut into squares.

Judges Choices from Youth Entries

Baked Choco

covered Cherries

Cut cherries in half from 16 oz. jar of maraschino cherries

Cookie Dough:

Cream together until fluffy and light:

1/2 cup butter

1 cup sugar

1 egg

1-1/2 tsp. vanilla extract

Add and blend on low mixer setting (dough will be stiff):

1-1/2 cups flour

1/2 cup unsweetened cocoa

1/4 tsp. salt

1/4 tsp. baking soda

Frosting:

1 cup semi-sweet chocolate pieces

1/2 cup sweetened condensed milk

1/4 tsp. salt

1 to 1-1/2 tsp. maraschino cherry juice

Scoop dough into 1 inch balls. Use small cookie scoop and divide scoop in half. Push a sliced cherry half into each ball. Cover cherry by spreading one half tsp. frosting over it. Bake frosted cookies at 350 degrees F for 8-10 minutes. Melt milk and chocolate pieces over low heat. Remove from heat and add remaining ingredients.

Fudge Grain-Free Chocolate Cake

Grain, nut, and egg free.

3 TBSP. ground flaxseed meal

9 TBSP. lukewarm coffee

1/2 cup coconut flour

1/2 cup arrowroot flour

2/3 cup sugar

1 tsp baking soda

1/8 tsp salt

1/4 cup coconut oil

1/4 cup grapeseed oil

1 TBSP. vinegar

2 tsp. vanilla extract

1/2 cup lukewarm coffee + ¼ cup water

Mix flaxseed meal with 9 TBSP. coffee and let sit until egg white consistency.

Mix wet ingredients together and set aside. Add flaxseed meal that has reached egg white consistency.

Mix dry ingredients together. Add to wet ingredients in two portions, mixing thoroughly after each portion.

Refrigerate for 10 minutes.

Bake at 350 degrees F for 35-40 minutes.

Let cool in pan completely.

Frosting:

2 oz. unsweetened baking chocolate

1/4 cup butter

1/4 cup unsweetened cocoa powder

1 TBSP. coffee

1/2 cup coconut cream

1/4 to 1⁄3 cup powdered sugar (to taste)

Melt baking chocolate and butter together, stirring until smooth. Add cocoa powder and coffee and mix well. Add coconut cream and mix until creamy consistency. Add powdered sugar.

Pour half of the frosting over cake. Refrigerate one hour. Pour remaining frosting over cake and refrigerate one hour. Decorate by melting a half cup dark chocolate chips and 2-3 TBSP. butter together, then pour over cake top and let it drip down sides.

Note: Do not try using all coconut oil. Cake will not hold together.