There’s been a lot of chocolate going around lately. I’m not sure if you’ve noticed. For some reason, it’s just been a chocolate kind of month with little signs of slowing down. Between the chocolate and binge watching Elementary, it’s been a nice couple of weeks. Does anyone else watch this show? How awesome is Lucy Liu! She’s totally my role model and rocks it as Joan Watson. Jonny Lee Miller does make for a very impressive Sherlock, but it’s really all about Watson.
I decided to make this bark and snack on it while watching an episode. It was wonderful! I’ve now been taking it as an afternoon snack to work. It’s super easy and quite a bit cheaper than what you can get in the store. I will say that it goes fast, so maybe making it in smaller batches is best. I used Baker’s sweet German chocolate, which still seems a bit on the dark side, but you can use whatever chocolate you like best. I do recommend a better quality baking chocolate as it is one of the main ingredients and you will notice it. Do not use chocolate chips! They do not melt correctly due to stabilizers and will everything will just end up in a frustrating mess…trust me on this one.
Personally, I like dark chocolate better than sweet milk chocolate so I just melted the baking chocolate and poured it on top of the almonds and pretzels. I do suggest that you get roasted almonds for this bark as the salty-ness will help the flavors of the almonds pop against the chocolate background. I made this with unsalted raw almonds. Still good, but the pretzels were much more noticeable due to the salt.
Either way you can’t go wrong. It’s got chocolate, almonds, and pretzels…I mean who can resist that combination?Add a comment
I know I’ve said this before, and I’m sure that I’ll say this again, but at the risk of sounding like a broken record, these cinnamon rolls are super easy to make and blow my mind. I know that I’ve said “I can’t believe that such and such was so easy to make” for just about everything since Bren told me that’s what I always say, but these really are pretty easy. I didn’t change too much from the original recipe that you can find here (of course another amazing recipe from Sally’s Baking Addiction), but I did use white whole wheat flour and then threw in some chocolate chips.
These cinnamon rolls are dangerous. I made a batch of them on Saturday and they were gone by Sunday. So of course I made a whole new batch. Is it wrong to like eating these so much after a run!? I hope not. I’ve got just under a month to go before my first 5k. I’m both excited and nervous for it and I hope I’m ready.
I don’t recommend trying to make these for breakfast since you’ll need to wait at least an hour for them to rise (unless you want to get up really really early and that’s just not my idea of fun). You could make them up the night before and then let them warm up in the oven the next morning. That would be delicious! I just ate mine for dessert.
I know it sounds like a lot of things, and looks like a lot of steps, but these really are very simple. I do hope you aren’t intimidated and give these a try. There isn’t much better than warm fresh and soft cinnamon rolls…except for cinnamon rolls with chocolate chips added in.Add a comment
I know that this isn’t really the season for ginger snaps, but for some reason they’ve been on my mind lately. I do associate ginger snaps with golf courses since we would always keep a jar full at the half way house (which is the stop between the 9th and 10th hole) when I worked on one. So in a way, it is ginger snap season.
The other day I wanted to buy a huge bag of peanut butter cups, but I do try my best to stay out of the candy isle. Since I mentioned it on a few different occasions, Bren suggested that I just make my own. Isn’t that why I have a food blog!?! Alright…challenge accepted and then I changed it. I got the ginger snaps cookies for a crust for some type of crust. However, as I got to thinking, I remember dipping the ginger snaps into peanut butter and it was glorious.
I took that memory and decided to turn it into these ginger snap peanut butter cups. The cookies give a nice firm base, the peanut butter filling is perfect (I could actually eat it with a spoon…not that I’ve done that or anything), and the dark chocolate topping brings it all together. If you love ginger snaps and peanut butter cups, these are right up your alley. If you don’t like ginger snaps, I hope you still give these a try. I think you’ll still enjoy these as the other flavors help to tone down the ginger. I definitely think there’ll be more ginger snaps in my future.
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You bet I’m back with another Asian side dish! This time it’s goma-ae spinach, which is basically boiled spinach with a sesame dressing. I know it sounds better in Japanese…boiled doesn’t really bring to mind tasty, but trust me on this one. It’s one of my favorite veggie side dishes that I get at restaurants, and I find a similar one at Korean restaurants as well.
It’s super easy and you can basically use any vegetable you want. My favorite is spinach, but broccoli and green beans are other common finds. I could’ve taken the time to create my own sesame sauce, but between running errands, work, and a whole bunch of other things, I just really didn’t have the time. So I bought a seasoning packet and boiled my spinach. I hope you don’t think of it as cheating because it’s totally not.
I found my season packets at the local Asian market. If you can’t find it there, you can always search Amazon. When I searched for it, I found a packet that was very similar to the one in the above picture. I’m sure this’ll become your new favorite side dish. It really does go perfect with just about everything.
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I have been wanting to buy these specialty Italian meats from Costco for a long time now. They’ve always tempted me to make some sort of sandwich out of them (or even just put on top of crackers). Well I finally broke down and got them along with some croissants when I saw someone eating a croissant sandwich. I said, enough! I need both of these right now, and they need to be together.
Voila, I give you this crazy huge and amazing Italian croissant sandwich. Not really a sub, but still amazing. I added lettuce, cheese, and tomato to round it out, but you can other favorites if you’d like. The cheese can stay or go (I can’t believe I just said that). It does add something to it, but the meats are so flavorful that you don’t really need the cheese for that. I do, however, recommend not leaving the tomato off…even if you’re not a fan of tomatoes. This is a bit hard to describe, but the tomato gives a nice bit of juice/liquid to the sandwich. The meats are on the salty side being that they are cured, so the juice from the tomatoes helps to cut that just enough.
I will admit that this sandwich is intense. And while I will be eating it again, it will be a while. Both the richness of the croissant and the richness of the meats have left me satisfied.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.