Posted in Chocolate Bark, Desserts, tagged Andes Mint Chips, Chocolate, Chocolate Wafers, Dark Chocolate, Holiday Bark, Mint, Quick and Easy, White Chocolate on December 4, 2011 |
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Holiday season is in full swing and I couldn’t be happier! I wish there was more time between Thanksgiving and Christmas. Life is just way too busy to sit down and enjoy this time of the year as often as I would like sometimes. Although one of the nice things about being pregnant (among soo many others) is that it has forced me to slow down. I mean, sometimes, it’s really slow. I can’t imagine my snail pace when I’m 30 weeks. haha!
One of the unfortunate things about the holiday craziness is that most of us don’t get to spend nearly enough quality time baking up all the goodies we long for each year. Yes, we might find a day or two to make a few batches of cookies, but I am talking good, quality, christmas music on, dancing and twirling to the sounds of the season, and the oven door opening and closing with batches of delicious treats. And since this is our ideal situation, how about we call a maid to come clean up all the dishes while we sit down with a cup of coffee and enjoy all that “hard” work. Sigh….wouldn’t that be the life.
It’s a good thing this bark is quick and easy and allows you some time back in your day to get that last-minute shopping down. One thing I usually don’t like about chocolate barks is that it’s usually all chocolate except for the toppings. I know that’s what it’s mainly supposed to be, but I really liked the addition of chocolate wafers in this recipe. It gave a nice crunch to each bite to break up the layers. If you are a big mint fan, you would flavor one of the melted chocolates with a little peppermint extract, but I preferred just the Andes Mint chips on top. It had a nice balance of both chocolate and mint. A perfect after dinner dessert while you are trimming the tree or wrapping gifts.
Mint Chocolate Chip Bark
Recipe adapted from Baker’s Royale
- 1/2 cup Andes Mint Chips
- 1 cup dark chocolate chip morsels
- 3/4 – 1 cup crushed chocolate wafers
- 6 oz white chocolate baking squares
- 1-2 drops green food color (add slowly)
1. Line a small baking sheet with wax paper. Place crushed chocolate wafers in a small bowl and set aside.
2. Place dark chocolate in a heat proof bowl over a simmering water (not boiling) and stir frequently until melted. Pour melted chocolate onto baking sheet and using an offset spatula, smooth chocolate until even and desired thickness is achieved. Immediately sprinkle crushed chocolate wafers over melted chocolate and press down slightly. Place pan in refrigerator for 5-10 minutes or until chocolate becomes slightly hard.
3. Place white chocolate in a small heat proof safe bowl over simmering (not boiling) water and stir frequently until melted. Remove from heat. Add 1 drop of green food color at a time until desired “mint” color is achieved. (I didn’t add slowly and was a little heavy-handed on my green).
4. Remove pan from refrigerator and pour melted white chocolate on top. Smooth chocolate with an offset spatula until an even layer is formed on top. Sprinkle Andes Mint chips over white chocolate. Return pan to refrigerator for another 10-15 minutes or until bark is full set.
- For the chocolate wafers I used Oreo’s. I scraped off the filling and just used the chocolate wafer. They worked great if you don’t have chocolate wafers on hand or want to save some money.
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Happy Mother’s Day to all you hard-working, constantly giving, forever loving and caring mother’s out there! Unfortunately this year I wasn’t able to spend the day with my mom, but as she said, we can celebrate any time, the day itself doesn’t matter. Oh so very true! Since we stayed in Charlotte this weekend, we decided to get a few things checked off the to-do list. It was a warm one on Sunday and nothing sounded better than a bowl of sweet sorbet.
We loved this one so much I decided to try out a different flavor. Yup….just as good! I love strawberry desserts. I feel like I say I ‘love’ a lot things, but I promise it is true. I would tell you guys if I didn’t. The sweetness of this seed studded fruit is just what I need to cool off from a warm day or after a weeknight meal. It’s one of those satisfying, guilt-free desserts that I never get tired of. Although strawberry and mint would have been my first thought to pair together, I knew I wanted a different flavor profile. Strawberry and basil was delish!! It was refreshing, cooling, and sweet enough to tame those cravings. Perfecto!
Strawberry Basil Sorbet
- 2 cups frozen strawberries, thawed for 15 minutes
- 1/4 fresh basil, loose packed
- 1/4 cup fresh lemon juice
- 1 tbsp agave nectar
1. Place all ingredients in a blender or food processor and puree (add more lemon juice or water if needed).
2. Transfer to shallow glass or baking dish and place in freezer. Freeze for 45-55 minutes, stirring puree every 15 minutes or until ready to serve.
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Last weekend I was browsing some light and healthy snacks on a few websites, when I came across one for cucumber and basil ice cubes. What a great idea! In the summer I often add thin cucumber slices to my water. It’s light, refreshing, and makes me feel like I’m at a spa. So without thinking it through too much, I rushed into the kitchen and 5 minutes later was filling up my ice cube trays. I made a tray of cucumber and basil and one with just plain cucumber. Later that day, I started thinking about those ice cubes. Now….what happens to ice cubes when they melt? You got it, I was left with cucumber and basil pieces floating in my water. Not so spa like. I decided to spare you the pictures of that flop. On the plus side, these popsicles were a success.
The lemon juice and zest give these popsicles a nice zing and really wake up the raspberry flavor. Just as quick as the 5 minute ice cubes, except the end result is much, much more appealing. Stash this recipe away for the warm summer days and have fun playing around with different flavors. Watermelon, cantaloupe, very berry, stawberry mint, or mango lime sorbet in popsicle form? Yes please!
Thanks for stopping by!
Raspberry Strawberry Popsicle
- 3/4 cup frozen or fresh raspberries
- 1/4 cup frozen or fresh strawberries
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1-2 tbsp agave (depending on how sweet you want it)
1. If using frozen berries, allow to thaw for about 10-15 minutes. Combine all ingredients in a blender and blend together.
2. If you prefer the popsicles less seedy, pour mixture through a sieve before placing in popsicle mold.
3. Place mold in freezer for a 2-4 hours or overnight. Enjoy!
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