Recipe News: Chipping in: Chocolate livens many recipes

"Back in the 1930s, a woman named Ruth Wakefield decided to put small bits of a semi-sweet chocolate bar in her cookies with the idea that they would melt. Sad to say, the chocolate didn’t melt, but the cookie became so popular that Nestlé put her recipe on the back wrapper of their semi-sweet chocolate bar.

Ruth got a lifetime’s supply of chocolate. Not a bad deal for them – or us.

Enter present day. With me as a great aunt (I know, I’m much too young to be a great aunt) and my fabulous niece, Laura (who is an amazing cook in her own right), as a mommy, my brilliant two great-nephews (Ray and Josh) are definitely food savvy. Last week while Laura was making bread and explaining why she was putting raisins in the bread, the children posed the following scenario: “Mommy, we put raisins in the bread to make it sweet, right? Well, if raisins make it sweet, wouldn’t chocolate chips make it even sweeter? And why can’t you put chocolate chips in bread, too?"

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