Sweet and Salty Chocolate Bark
After I made the Cake Batter Bark and realized how easy it is to make early and serve anytime, I wanted to try a new flavor for a New Year’s Eve party. I used white and dark chocolate again, and then the toppers were Craisins and slivered almonds to add a little salty to sweet. You could also sprinkle on a little sea salt. Chocolate and salt is an up and coming trend.
- 6 oz Lindt Dark Chocolate (you can use Nestle chocolate bags too)
- 12 oz Lindt White Chocolate
- 1 T yellow cake mix
- small handful Craisins
- small handful slivered almonds
In a microwave safe bowl, melt the dark chocolate for two minutes, stirring every 20-30 seconds. Consistency should be smooth like liquid. Spread in a parchment paper lined baking dish that can fit in your freezer. Freeze for 30 minutes.
In a microwave safe bowl, melt the white chocolate for one minute, stirring every 20 seconds. When the consistency is smooth, stir in 1 T cake mix until dissolved. Pour on top of dark chocolate and smooth out.
Add craisins and almonds and press into the chocolate. Freeze for another 30-60 minutes.
Remove from freezer and let sit for a few minutes before breaking. Crack into small pieces and freeze again until you’re ready to serve.
One batch doesn’t make a lot, probably about 20 small pieces.
Dinner Two Ways
Jeffrey and I are different eaters, and instead of compromise, we adapt our meal plan. Lately I don’t like chicken and have found easier alternatives like using tofu, beans, or cheese to get protein. For this dinner, we shared a big pot of pasta, then dressed it our own way.
My bowl had spinach, pasta, tomatoes, onions, olives, and Parmesan cheese.
Jeffrey’s bowl had chicken, pasta, tomatoes, onions, olives, and cheese.
With little extra effort and only one extra pan, everyone is happy and we got a home-cooked meal for two.
In a large pot, bring water to a boil. Cook pasta as instructions on box say. We used Fusilli.
In a separate pan, sautee yellow onion in diced pieces with olive oil. When starting to get translucent, add 2 diced tomatoes and cook together. This turned into our sauce. Let simmer together for a while. Add olives and basil before it comes off the heat for two minutes.
In a separate pan, sautee chicken to your liking (or use grilled or prepared chicken).
When the pasta is ready, drain and add back to the pot. Pour tomato/onion sauce on top and mix well.
Now get your two bowls ready. Add pasta mix to both, chicken to one, and sauteed spinach to one.
We served ours with Alexia Garlic Bread.
A blogger cook-off:
Check back on Monday for a recipe challenge between a few food bloggers. We are all using the same ingredient and will showcase it in different ways. Here are the other blogs to check on Monday. Our recipe for this challenge is kale.