Peppermint Bark
Tastebuds December 4, 2021
Ingredients
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- ½ teaspoon peppermint extract, divided
- 8 ounces high-quality white chocolate, broken into pieces
- 25 peppermint candies, crushed
Directions
Step 1
Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Step 2
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
Step 3
Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
Step 4
Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
Step 5
Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Recipe and photo sourced from: https://www.allrecipes.com/recipe/185194/5-ingredient-peppermint-bark/
Healthy, yes, healthy chocolate recipes
Tastebuds May 17, 2020
Chocolate-Covered Katie cookbook features more than 80 recipes that are secretly good for you.
I have resisted the temptation to publish recipes for chocolate given the fact that the COVID-19, 20, 25-pound weight gain is a real thing. However my complete love and adoration of sweet confections won.
I will admit, I’m a chocoholic. Rich, dark indulgent dark chocolate is my favorite. I can’t comprehend those who don’t like chocolate (looking at my husband, across the table from me). . .but I don’t try to change their minds because if they aren’t eating it, it’s more for me!
Imagine my delight when I stumbled across a food blog devoted to this amazing gift from the heavens, called www.chocolatecoveredkatie.com.
I wanna be chocolate covered! Why can’t I be chocolate covered? Probably because I, well, there probably isn’t a chocolate vat big enough for me. But Katie Higgins, a slim, petite vegan, could pull it off. Yes, I said vegan. Normally, this word automatically stirs up a need to defend my love of all things carnivorous. Yet, I couldn’t pull away and while I won’t ditch real butter, steak, and bacon, I cannot deny that every recipe I’ve tried in her blog-titled recipe book is absolutely incredible. As an added bonus, if you don’t believe vegan and gluten free anything can be good, she includes traditional substitutes, so you have no excuse and I dare say, if you don’t try some of her recipes, you can’t say you like chocolate.
Check out her blog for more chocolatey (and some not chocolate) recipes.
Anytime Chocolate fudge balls
Anytime Chocolate Balls are a great snack anytime. Photo from www.chocolatecoveredkatie.com
Makes 10-14 balls
3/4 cup pitted dates
1/2 cup raw pecans
2 Tbsp cacao powder or unsweetened cocoa powder
2 Tbsp shredded coconut
1/2 tsp pure vanilla extract
1/16 tsp salt
1 handful mini-chocolate chips, optional
Combine all ingredients in a high-quality food processor and process until a fine crumble forms. If the mixture is too dry, add up to 1 tablespoon of water.
Transfer the dough to a gallon-sized resealable plastic bag and smush into a ball. Open the bag, break off pieces of dough, and roll into balls.
Store in a covered container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze up to 2 months.
*I can attest these will certainly last. . .a day. I haven’t been able to stop eating them long enough to find out about three days. Two weeks? Will never happen.
TRENDING NOW: Want more great recipes, read Taste Buds archives here.
The Chocolate Mudslide is rich, creamy, amazing chocolatey goodness. Photo from www.chocolatecoveredkatie.com
The Chocolate Mudslide
Makes 1 serving
1/4 cup mashed ripe avocado
3/4 cup milk of choice
1 1/2 Tbsp cacao powder or unsweetened cocoa powder
1 Tbsp liquid sweetener of choice (the author likes pure maple syrup; I’ve used agave and honey)
Pinch of pure stevia extract or 1 1/2 teaspoons liquid sweetener of choice
1 tsp of pure vanilla extract
1/16 tsp salt
2 ice cubes
Blend all ingredients together in a blender, Magic Bullet or Vitamix until completely smooth.
*Yes, is says avocado.Don’t stop reading yet. Its a great way to get healthy fats in, and vegetables. If you have ever spent $6 or $8 on a Gharedelli dark chocolate. . .this is BETTER, healthier, and cheaper to make. It’s truly my favorite from this book.
The Famous Cookie Dough Dip
The Famous Cookie Dough Dip has been featured in Cooking Light and Shape magazines. Photo from www.chocolatecoveredkatie.com
1 (15-ounce) can of chickpeas or white beans, drained and rinsed very well)
2/3 cup of xylitol or granulated sugar of choice
1/4 cup peanut butter or allergy-friendly alternative or 3 tablespoons of vegetable oil or melted coconut oil
3 Tbsp rolled oats, quick oats or ground flax
2 tsp of pure vanilla extract
1/8 heaping teaspoon of vanilla extract
1/8 teaspoon plus 1/16 teaspoon salt
Up to 1/4 cup milk of choice
1/3 to 1/2 cup of chocolate chips
In a high-quality food processor (a blender is not recommended, but if you must use a blender, blend in two batches), process all ingredients except milk and chocolate chips until completely smooth. Adding up to 1/4 cup milk as needed, blend until thee final result has the texture of cookie dough. Turn off the food process and stir in the chocolate chips. Refrigerate left overs in a covered container for up to 4 days.