The California State Fair is looking for contest entries for its Ghiradelli Chocolate Championship and Fleishmann's Yeast "Bake for the Cure" Contest. Registration deadlines for both contests is June 3.
The chocolate competition is looking for the bakers with the best treats, cakes and desserts featuring at least one Ghiradelli baking product (think chocolate chips, bars or cocoa) among its ingredients, according to a news release.
Prizes are, in order of first to fourth place, $500, $250, $125 and $50. Winners and one randomly selected participant also will take home Ghiradelli gift baskets.
The "Bake for the Cure" contest has two categories, yeast bread and whole grain bread. Both types must contain any type of Fleischmann's Yeast.
For each entry nationwide, ACH Food Companies Inc. will donate $10 to the Susan G. Komen for the Cure.
The main category offers a $150, $75 and $50 prize for first through third place winners, respectively. The whole grain category has a $100 top prize and a $50 runner-up prize.
Each baker can enter once per category.
Contest judging for both competitions is scheduled for July 27.
For rules and registration information, click here and review information under the "California Kitchen" heading. Or call the entry office at (916) 263-3146.
Want a delicious practice-run in the kitchen? Try this recipe, courtesy of Ghiradelli Chocolate, for Magic Cookie Bars.
Magic Cookie Bars
Cook time: About 25 minutes
Makes 24 to 36 bars
Note: Cook time does not include cooling time.
2 cups Ghirardelli Semi-Sweet Chocolate Chips
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 1/3 cup flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees (325 degrees for glass dish). Place butter in a 13-by-9-inch pan and heat in oven until butter is melted. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Photo credit: Ghiradelli Chocolate