Dark Chocolate and Cherry Bark

Dark Chocolate and Dried Cherry Bark:  a (simple) gluten- and grain-free dessert.  

Great to keep...or to give away.

This recipe comes from my Secret Recipe Club assignment for October:  the lovely blog of Mellissa of A Fit and Spicy Life.  Mellissa and her husband live in Minneapolis, and when she's not working her day job as a marketing manager, she's loving on her sweet doggies, sipping on delicious wines, and cooking wonderful food.  In addition to the treasure-trove of fantastic recipes, Mellissa's blog is chock-full of all sorts of wonderful workout-tips (Dive-Bomber push-ups, anyone?!)!  I seriously watched the video and got on the floor and did...ONE.  And then I died.  :)  

I scrolled through Mellissa's many wonderful recipes and settled on this delicious Chocolate "Bark."  (I guess it looks sort-of like tree bark, hence the age-old name?)

Mellissa's recipe calls for a combo of semi-sweet and bittersweet chocolates.  I used only bittersweet (60% cocoa.).  Also, she used almonds (I subbed pistachios) and dried cranberries (I forgot to add them!).  I flip-flopped her method by putting the nut and fruit mixture down first and pouring the melted chocolate over.  The end result is similar, but I believe her chocolate layer must have been much smoother than mine turned out to be. 

Pistachios, Dried Cherries, and Bittersweet Chocolate.  

Melt the chocolate in a homemade double boiler (saucepan filled with simmering water, topped with a bowl with the chocolates).

Arrange the dried cherries and pistachios on a parchment-lined baking sheet and pour over the melted chocolate.  

Allow it to "set" for about 2 hours.  

Voila.  

I broke it into pieces,

And put it in jars so I can GIVE IT AWAY instead of scarfing down the whole batch.

Here's the funny part about this recipe:  as I was breaking the bark into pieces, I had a deja vu moment.  I HAVE MADE THIS VERY RECIPE BEFORE from another SRC-er's blog!!  Katherine Martinelli has a delicious Pistachio, Cherry and Dark Chocolate Bark recipe.  I think her recipe was why I subconsciously swapped the almonds for the pistachios...I love the color contrast.   

Anyway---I really hope you are inspired to make this yummy stuff.  And please swing by Mellissa's blog!  It's a real treat! 

(Here's the printable recipe...)

Dark Chocolate and Cherry "Bark"
Makes a 10" x 10" square...yield depends on size each piece is broken into

16 ounces dark (bittersweet) chocolate

1 cup dried cherries
1 cup pistachios, coarsely chopped

Melt the chocolate by placing it in a bowl over a saucepan filled with simmering water.  (Or use a double boiler.)  Stir occasionally while the chocolate melts (about 10 minutes).

Line a baking sheet with parchment or waxed paper.  Spread the dried cherries and chopped pistachios into about a 10" x 10" square.

Pour the chocolate over the nuts and fruit in as even a layer as possible.

Allow the "bark" to rest for about 2 hours (time will depend on temperature of room).  When set, break into pieces and serve. 

Store in an airtight container.

Recipe from here and here.

Fig Preserves {Guest Post over at Gatherings Magazine's Blog}

Please come visit me over at Gatherings Magazine's Blog.  I'm making a few batches of fig preserves today.
 

Simple Fig Preserves at Gatherings Magazine's Blog

Paleo Banana Nut Bread (Grain-Free, Dairy-Free)

Moist, tender, rich and dense.   

 Everything you want your banana bread to be.  

(Plus it's grain and gluten-free.)

We have some of the world's greatest neighbors.  

I love them like family.

They recently "went" gluten-free, and are now stepping into a Paleo diet.  Do you even know how excited this makes me??  I love to cook and bake for these precious people, and to now have a reason, a PURPOSE to make Paleo things for someone besides myself?  I can barely stand it.  

Last week a summertime cool front blew in.  The skies were dark and stormy; it felt like fall.  My oven pretty much turned itself on, begging to bake this Paleo Banana Nut Bread. 

Coconut and almond flours are becoming common shelf items at many grocery stores.  They team up to make this bread dense and moist.  The olive oil is undetectable, in case you were worried.  :)

I doubled the recipe below and used a standard 9" x 5" loaf pan plus three of the mini loaf dishes you see in the photos above.  This stuff is made for sharing!  

Enjoy!

Here's the printable version of the recipe.

Paleo Banana Nut Bread

(Makes one 9" x 5" loaf)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of ground cloves (optional)

3/4 cup almond flour

1/4 cup coconut flour

2 tablespoons olive oil

3 eggs

1 cup mashed (very ripe) bananas (about 2 bananas)

1/4 cup honey or pure maple syrup

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Grease a loaf pan (I used a standard 9" x 5" pan; use a smaller loaf pan for a "taller" finished banana bread loaf) with coconut oil or olive oil.  Line with parchment paper, if desired.  Set aside.

Whisk the dry ingredients together in a large bowl.  In a separate bowl, combine the olive oil, eggs, mashed bananas and honey.  Mix wet ingredients well and then add to the dry ingredients.  Stir until just incorporated.  Add nuts, if using, and gently stir just until incorporated.

Transfer the batter to the prepared loaf pan.  Bake for 40-50 minutes (depends on loaf pan size), until top is very golden brown and cracks begin to appear.  Insert a toothpick in the center of the loaf; when it comes out clean, the bread is done.

Allow to cool in pan.  Then slice and serve.  

Recipe slightly adapted from here. 

Homemade Toffee (Gluten-Free)

A buttery, crunchy, chocolaty treat.  Perfect to give away as a lovely homemade gift.

It's very simple to prepare. 

First, line a baking sheet with foil.  Scatter a cupful of slivered almonds over the foil.*

 

In a large, heavy skillet (preferably cast-iron), melt butter, salt, and sugar together over medium heat. 

 

Stir nearly constantly with a wooden spoon as the mixture melts,

And then begins to thicken.

Soon it will darken and become so thick as to leave "trails" where your spoon has been.  You're getting close. (Note:  The melting/caramelizing process took about 20 minutes.  BUT the exact amount of time will vary depending on the type/size of skillet you use and the heat of your stove.)

Once the mixture becomes the color of peanut butter, immediately remove skillet from the heat,

And carefully pour over the almonds. 

Next scatter the contents of a bag of bittersweet chocolate chips immediately over the hot butter/sugar mixture. 

Allow chocolate to sit for about 5 minutes (until softened),

Then spread it over the butter/almond mixture using an offset spatula or the back of a spoon.

Allow candy to harden (overnight in a cool spot works well), then break into pieces or slice with a sharp knife.

Wonderful to give away...

Or to keep.



*Use a smaller rimmed baking sheet to achieve thicker layers of toffee and chocolate.   Toffee pictured above was prepared in a 12" x 12" free-form square.

Printable recipe lives here.

Homemade Toffee (also called Almond Rocha)
Makes 12" x 12" square of toffee; to be broken up as desired


1 cup slivered, sliced, or chopped almonds
1 cup granulated sugar
14 tablespoons butter (margarine will not work)
1/2 teaspoon salt
1 (10-ounce) package bittersweet (or semi-sweet) chocolate chips

Spread almonds on a cookie sheet that has been lined with foil.  (Note:  use a smaller rimmed baking sheet to achieve thicker layers of toffee and chocolate.)

Place butter, salt, and sugar in a large heavy skillet (preferable cast-iron) over medium heat.  Stir continuously with a wooden spoon and cook until mixture is thick and is the color of peanut butter.  (Cooking times will vary based on skillet size and material...allow anywhere from 15-25 minutes of committed stirring time.)

Once mixture has reached the correct color, immediately pour it evenly over the almonds.  Quickly scatter the chocolate chips over the hot toffee mixture.  Allow chocolate to rest for 4-5 minutes, then spread over the toffee mixture.  Let set until cool and hardened.  Break or cut into pieces.  Store in airtight container in a cool place.

Chocolate Peanut Butter "Eggs" (Gluten and Dairy-Free)

  

Knock-off Reese's Peanut Butter Easter "Eggs".

I'm singing "Highway To The Danger Zone" as I pop one after another into my mouth.

These are DANGEROUS because they are SO INCREDIBLY GOOD. 

And the most "unreal" ingredient is powdered sugar.  I'm choosing to overlook that at the moment.

 "Gonna take you right into the danger zone!"

 Mix together peanut butter, powdered sugar, and salt into a crumbly dough.

 Scoop out teaspoon-sized "eggs".

 Place on a parchment-lined baking sheet and freeze until hardened (about an hour).

 I inserted a toothpick into each "egg" for easier dipping/handling.  (And to keep my kids' hands moderately clean as they devoured them.)

Dip peanut butter "eggs" into a mixture of cocoa powder, melted coconut oil, and maple sugar.

Could I have done a neater job dipping the "eggs"?  Of course.  But could these have possibly tasted any better?  I cannot imagine so.

The next time I make these (tomorrow), I'm going to try double-dipping the eggs to get a thicker chocolate coating.  A lot of coating remained after the initial dipping, and I figure, why not make the chocolate a little thicker??

(I stored mine in the freezer, hence the frost...)

Printable Recipe

Chocolate-Coated Peanut Butter "Eggs"
Makes 19-20 teaspoon-sized "eggs"

1/2 cup peanut butter (I used "natural" peanut butter); any nut butter will work
1/8 (heaping) teaspoon salt
1/2 cup powdered sugar
4 tablespoons cocoa powder
2 tablespoons melted coconut oil
3 tablespoons maple syrup

Mix the peanut butter, salt, and powdered sugar until a crumbly dough forms.  If it's too moist, add a bit more powdered sugar; too dry, add a bit more peanut butter.  (It really depends on the type of peanut butter you use.)

Line a baking sheet with parchment or waxed paper.

Using a teaspoon, scoop out the peanut butter dough.  Form into an oval or "egg" shape.  Place "egg" on the prepared baking sheet.  Repeat until all dough has been used.  

Freeze "eggs" until hardened; about an hour.

When ready to coat the "eggs" in chocolate, whisk together the cocoa powder, melted coconut oil, and maple syrup in a medium bowl until smooth.  

Insert a toothpick into the bottom of each egg, if desired, to make "lollipops" as you dip the "eggs" into the chocolate coating OR use two spoons to dip and coat the "eggs".  Whichever method you choose, work quickly (so the "egg" stays hard/frozen) and dip each one into the chocolate sauce.  Place dipped egg on the lined baking sheet.  Once all "eggs" have been dipped, freeze until set (15-20 minutes).  

*I stored mine in the freezer because the coconut oil in the coating will begin to soften at about 76 degrees F (warm room temperature) and the "eggs" will be a mess to eat. 

**This recipe makes quite a bit of the chocolate coating.  It is much easier to dip in a deep "pool" of coating rather than trying to scrape together the last bit to dip the one in.  That being said, I hate to waste food.  Double-dipping the eggs is one idea, as is using the delicious coating as a topping for ice cream, fruit, etc. 

Recipe from Chocolate Covered Katie's amazing site.  She has some great substitution ideas if you really want to omit the powdered sugar.

Chocolate-Coconut Balls (Dairy-Free, Nut-Free, and Gluten-Free))

For this month's Secret Recipe Club, I was assigned to Veena's blog:  Veg Nation:  An Ode to Vegetarian Food.   Veena lives in India, and I had big plans to make one of her authentic Indian recipes.   I've been teaching my boys a lot about other cultures, and this month we happened to be studying India. The boys and I were going to take a trip to our local (authentic) Indian grocery store and learn as much about their food as possible.

I had it all worked out in my mind:  it was going to be  perfect!   

But I foolishly procrastinated.  And then today, the day I planned to go to the Indian grocery (3 days before the reveal date), Timothy got a stomach virus, and I was hit with the realization that if I were to also get sick, there's no way I could make the Secret Recipe Club deadline.

So I had to scrap the authentic Indian cooking dream and go with something more familiar to me:  chocolate. 

And Veena's Chocolate Coconut Ladoo are delicious.  (Ladoo (also written as Laduu) refers to an Indian sweet treat that is rolled into bite-sized balls.) 

Due to some dietary changes that we've had to make around here, I swapped out the sweetened condensed milk that Veena used with a homemade sweetened condensed coconut milk.  Also, Veena used 2 tablespoons of drinking chocolate...I used 3 tablespoons of straight cocoa to avoid the dairy that was lurking amongst every version of powdered "drinking chocolate" I had in my pantry.   

I am not much of a microwave user, but I followed Veena's microwave instructions to the letter and was grateful for them.  The microwave saved me a lot of preparation time as I spent most of my morning running back and forth from the kitchen to Timothy's sickbed.

Thanks, Veena!  As soon as possible, my children and I will be back to your blog to study Indian culture and food!

Chocolate-Coconut Balls (Dairy Free, Nut Free)
Makes 16 tablespoon-sized balls

1/2 cup sweetened condensed coconut milk
1/4 cup water
1 1/2 cup shredded (unsweetened) coconut + additional 1/4 - 1/2 cup for rolling
3 tablespoons unsweetened cocoa powder

In a microwave-safe bowl, mix the condensed coconut milk and the water.  Cover with a paper towel (it may splatter while it's cooking) and microwave the mixture for 2 minutes.  Carefully remove the bowl from microwave.

Whisk the cocoa powder into the milk/water mixture.  Once the mixture is smooth, add in the shredded coconut.  Stir well and microwave for about 2.5 minutes, stopping to mix every 30-45 seconds.  The mixture will be thick.

Carefully remove bowl from microwave and allow mixture to cool for 5-10 minutes.  When cool enough to touch, scoop out tablespoon-sized amounts of the mixture and roll into a ball between the palms of your hands.

Place 1/4 to 1/2 cup of shredded coconut in a shallow bowl. 

Roll the chocolate-coconut balls into the shredded coconut to coat.

Serve warm or at room temperature.  Store uneaten treats in the refrigerator. 

Recipe slightly adapted from:  Veg Nation

Sweet Potatoes with Coconut Oil, Honey, Cinnamon and Almonds

Several nights ago, we had sweet potatoes with our dinner. 

I prepared a "traditional" one for my husband--loaded with butter, brown sugar, and cinnamon. 

Opting for a healthier version for myself, I got out my new best friend--coconut oil--and added a generous dollop.  Then I drizzled on a bit of honey, a sprinkle of cinnamon, and a small handful of almonds. 

It was wonderful.  I hope you try it!

Printable Recipe

Baked Sweet Potatoes with Coconut Oil, Honey, Cinnamon, and Almonds
(One serving listed below; increase as necessary)

Baked sweet potato
1 teaspoon coconut oil (if it's in solid form, it will quickly melt with the heat of the potato)
1/8 teaspoon cinnamon
1 teaspoon honey*
1 tablespoon almonds

Slice a baked sweet potato lengthwise, but not all the way through.  Place the coconut oil on the potato flesh.  Top with the cinnamon, drizzle with the honey, and toss the almonds over the surface of the potato.  Use a fork to mash the potatoes and other ingredients together.  Serve immediately.

*You can substitute maple syrup for the honey in order to make this vegan.

Health(ier) Chocolate Bombs

As I'm transferring the slightly soured laundry from the washer to the dryer, I feel it's dark, silky smooth tentacles wrap around my mind. 

The Chocolate Monster.  It's here for me.  

Like a robot, I move to the kitchen, stepping over Legos and soccer balls and that piece of muffin that fell off the table during breakfast over which I've been stepping for 6 hours. 

I rip the food processor from beneath the cabinet, plugging it in the instant I have the cord in my hand.  Maniacally tearing through the pantry, I toss a bag of walnuts, a partially-eaten bag of dates, cocoa powder, salt and vanilla on the counter.  "Chocolate, chocolate, chocolate," my Monster chants.

"MOMMMMMYYYYYYYYYYY!", yells a child from the hallway at 110 decibels.  "Please come help me find my sword and my cape!!"

"MOMMMMMMYYYYYY!!" comes a second shriek from the bathroom.  "I'M DONE!  CAN YOU COME WIPE MY BOTTOM?"

I really love being a mom.  But seriously.  I need a moment here.

And that's the great thing about these little chocolate powerhouses.  They only take a moment to make.  And as I pop them into my mouth, I feel my Mommy Muscles growing big and strong, just like Popeye's as he downs his can of spinach.  

I've eaten four.  I can do hard things now.  Like search for capes and swords and wipe bottoms.

I hope you make these little bombs soon.  It's kind of fun to quell "the monster" with something that isn't horrifically bad for us.  

Printable Recipe

Health(ier) Chocolate Bombs
Makes 15-16 tablespoon-sized balls

1 c walnuts
1 and 1/3 cups pitted dates
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons cocoa powder

Toss all the ingredients into a food processor.  Using the steel blade, process the ingredients until they begin to look moist and slightly stick together.  Roll into little balls (I used a tablespoon; use any size you please).  Or you can shape the dough into bars, if desired. 


Recipe from:  Chocolate Covered Katie

Chicken Marbella

The winter wind is singing her mournful music down my chimney.  I hear it often, usually after the children have been tucked in bed and the house is finally still, quiet.   This is when I write. 

She is courteous enough to hush her howling now and then, allowing me to hear the satisfying "pop" of the large piece of oak as it burns in the fireplace, the creak of the floor as my husband comes near to kiss my cheek and rub my shoulders, the whirr of the ceiling fan as it distributes the fire's warm air. 

My soul inhales this bouquet of night sounds; this soft contrast to a day filled with little boy noises.

I want to nestle down in the pleasant peacefulness and stay here for a while, savoring the gentle hush.  Much like I savored the flavors of our supper tonight.  Even while the boys' eyes bugged incredulously at the stewed plums and olives on their plates.

Chicken Marbella: my favorite winter dish.  Chicken marinated in red wine vinegar, olive oil, garlic, prunes, olives, capers, bay leaves, and oregano; baked after being sprinkled with brown sugar and drizzled with white wine.

A redolent bouquet of winter flavors.

(Here's the printable recipe.)

Chicken Marbella
Serves 4

4 leg quarters, with skin (about 3.5 pounds total)*
5 cloves of garlic, peeled and minced
1 tablespoon dried oregano
Sea salt and freshly ground black pepper to taste (I used 1/2 teaspoon of salt and a generous sprinkling of pepper---about 1/2 teaspoon)
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives (pimento-stuffed is fine...)
1/4 cup capers with a bit of juice (optional)
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
Small handful of fresh parsley, finely chopped for garnish

In a large bowl or 13" x 9" baking dish, combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers, and bay leaves.  Cover with plastic wrap and allow to marinate, refrigerated, overnight.  Turn chicken once if not completely submerged.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer in a large baking dish.  Spoon the marinade over any exposed chicken.  Sprinkle with the brown sugar and then pour the wine around the chicken.

Bake for 50 minutes to 1 hour, basting frequently with the pan juices.  Test the chicken to ensure doneness by pricking meat at the thickest point.   Juices should run clear-yellowish, not pink. 

Transfer chicken, prunes, olives and capers, if using, to a platter.  Moisten meat with a few spoonfuls of the pan juices and sprinkle generously with the fresh parsley.  Pass the remaining juices in a sauceboat, if desired.

*This dish can also be made with 4 large chicken breasts, which, while they are less flavorful, are much easier (and neater) to eat than the leg quarters.  Cover the baking dish with foil for the first 30 minutes and baste very frequently, as the chicken breasts will dry out much more quickly than the leg quarters with skin.

Recipe from The Silver Palate Cookbook