Author Archives: cookingwithcandi

Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on May 15, 2017 | Leave a comment
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Chicken in Marinade for 1/2 hour

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Chicken finished cooking

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plated chicken

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Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe.

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/2 cup of Olive Oil

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken. I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 1 hour , or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!!

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Veggie Frittata for Mothers Day

Posted on May 12, 2017 | 1 comment

This will be the first Mothers Day without my Mother. She will most certainly be missed and so much of the food I make and love comes from a long line of great cooks in my family. We will enjoy the day and think of my Mother who really did love all the Holidays and any reason to get together with the family. RIP Mom.

This Frittata is a delicious addition to any brunch, breakfast or lunch. Easy to prep ahead and served hot right out of the oven it is just delicious.

Have a wonderful Mothers Day and Enjoy from my kitchen to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

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Baked French Toast — all time best

Posted on May 11, 2017 | Leave a comment

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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Lobster Cobb Salad and Honey Lime Vinaigrette

Posted on May 9, 2017 | Leave a comment

This is a delicious, tart salad dressing.  The flavors are perfect together it’s the perfect combination of tart and sweet. I served this lobster salad with baby greens, beets, lobster, corn, chopped eggs, tomatoes,  bacon (on the side) and, of course, avocado.  I bought the lobster (already cooked) You can purchase at your local fish store and specialty stores.  I cooked and  cut up beets, made some hard-boiled eggs and cut up tomatoes along with other ingredients.  I will put all the other ingredients in little bowls and let everyone choose what they like . I set up a make your own salad bar. So those who are vegetarian pick their ingredients and everyone is happy.

This is a wonderful addition to any brunch/lunch– Mother’s Day or Father’s Day and a wonderful cold entree salad as well for dinner.

Happy Mother’s Day from my kitchen to yours.

Follow me on Instagram @cookingwithcandi

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon fresh lime juice (1 small lime)

1/2 cup olive oil

kosher salt (approx. 1/4 teaspoon, maybe a bit more)

freshly ground black pepper

*you may want to double .  This will make approx. 1/2 cup salad dressing

Directions:

Whisk the vinegar, honey and lime juice together in a bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.

For the Salad:

You can feel free to add and subtract ingredients:

I use any type of greens –usually Romaine and a dark green mixture of greens

I used corn, beets, hard-boiled eggs, tomatoes, avocados, and bacon. Sometimes I use shredded cheese or blue cheese (even though I really don’t like blue cheese at all) and black or green olives cut up are delicious in here as well. And feel free to substitute chicken for the lobster and add and subtract whatever you’d like.

When I serve for brunch I put all the ingredients in separate little bowls and let everyone choose their favorite ingredients. Dressing on the side–of course.

I made it like this just for us for dinner without all the sides. this was the only picture I had since I forgot to photograph it when I made it the last time. For just 2 or 4 people you can do it like this in a large bowl.

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Cinco de Mayo Salad and Green Goddess Dressing

Posted on May 4, 2017 | Leave a comment

photo (2)photo (5)photo (2) photo May is here and it brings warm weather and beautiful flowers and springtime has finally arrived. This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Ingredients:

*this will be vegan if you use Vegenaise

DRESSING INGREDIENTS:

2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey

DRESSING DIRECTIONS:

Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

SALAD INGREDIENTS:

About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

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Ranch Dressing – BLT Salad

Posted on May 1, 2017 | Leave a comment

photo (2)DSCN0290photoDSCN0292One of the best things to come out of writing this blog is being in touch with so very many different people and getting inspired by their ideas as well as my own. Bree emailed me to tell me about this dressing that she made from Ina Garten. I was so happy for the email and a new dressing to make. I followed the salad dressing recipe decreasing the salt and changing the salad to a Bacon Lettuce and Tomato salad. So yum, and thanks again Bree for thinking of me and writing to me, I love that you thought of me and that you inspired me to make this new dressing.  This is one helluva great dressing and it would make one helluva great dip. Another perfect anytime salad. Thanks!

Ingredients:

3 scallions, white and green parts , chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon Mustard

1 tablespoon olive oil

2 garlic cloves, chopped

1/2 – 1 teaspoon kosher salt to taste

1 tablespoon freshly ground black pepper

1 cup good mayonnaise ( you can use light but not fat free please)

1/2 cup Greek style yogurt , I used 2%

1/2 cup buttermilk, shaken ( you can use lowfat)

Salad Greens:

for 6 people you will use 3 small Bibb Lettuces, or Boston Lettuce or Romaine. Whichever you prefer. I could only find Romaine so that’s what we had. We like our lettuce chopped so that’s what I did.

2 large ripe tomatoes or small grape ones, whichever you prefer.

6 slices of Bacon ( I used microwave Bacon) it’s awesome–no fuss no muss

*1 red onion thinly sliced ( optional)

*avocado cut into chunks ( also optional)

I made all the salad dressing because it will keep in fridge for a few days , I used less lettuce and less other ingredients just for the two of us. I used the red onion and avocado for my 1/2 of the salad.

Directions:

Place the scallions, basil, lemon juice, mustard, olive oil, garlic , salt and pepper in the bowl of a food processor fitted with the steel blade. Puree for about 20 seconds till smooth. Add the mayo, yogurt, and buttermilk and blend till smooth. Transfer the dressing to a container and refrigerate for at least an hour till flavors blend together . Put together salad ingredients and pour dressing on it. So delish! Great with protein on it, and this salad dressing would make a great dip for raw veggies! I love this dressing, we ate it 3 nights in a row!

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Springtime Shrimp, Orzo and Herbs

Posted on April 28, 2017 | Leave a comment

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While this dish is really a mediterranean flavored dish it makes me think of the spring with all its green colors and fresh flavors. While it is still pretty cold here in the Northeast I am officially done with Winter. So why not lighten up the menu? I am in a spring mind-set now and this recipe screams Spring! If you didn’t catch this recipe the first time around here it is again.

The shrimp gets a roasted treatment and the orzo gets it’s flavor from the lemons, feta, dill, scallions and red onions. Yum! It had me at hello. The original recipe is from Ina Garten and this recipe as is should serve 5- 6 nicely. I cut this recipe in 1/2 for the two of us. Simple, easy and delicious that’s the way I like it!
Enjoy and obviously this dish is delicious and right for all times of the year. What’s especially nice about this dish is that it can be served at room temperature which makes it a lovely dish for a luncheon as well. This will be a keeper throughout the summer for a delicious flavorful orzo salad. I have to add that I put this dish together rather quickly which always adds to my general love of a recipe.

You can also modify the amounts of herbs if you don’t enjoy the strong flavors of dill, scallions and onions. My husband is a very fussy eater who usually balks at the sight of anything green thoroughly enjoyed this dish without picking out a single piece of the green stuff! If you don’t like the strong flavor of dill this recipe will probably not be for you but if you enjoy dill, parsley, onion, scallions and cucumbers this is the one for you.

Ingredients:

This is the original recipe and should serve 6 very nicely. I cut in 1/2 and we had a little left over.

Kosher Salt and Freshly Ground Black Pepper 1 amounts are listed below in directions

Olive Oil – amounts listed below in directions

3/4 lb. orzo pasta

1/2 cup freshly squeezed lemon juice (app. 3 lemons)

2 lbs. shrimp – peeled and deveined . I used Jumbo Shrimp had the fish store peel and de-vein it and I had app. 14 pieces to the pound.

1 cup thinly sliced scallions, white and green parts–this will probably be 2 bunches of scallions

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded and medium diced– I scooped out the seeds with a melon baller

1/2 cup small-diced red onion

3/4 lb good feta cheese, cut into cubes

Directions:

Preheat the oven to 400 degrees.

Prepare all the ingredients while orzo is cooking.

Cook orzo according to the box for al dente. Drain and pour into a large bowl.

Whisk together the lemon juice , 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Meantime, place the shrimp on a sprayed sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. ( I mix the shrimp with clean hands and get the olive oil all over the shrimp then sprinkle with Salt and Pepper) Then spread in a single layer. Roast for 5-6 minutes till shrimp are cooked through. Do not Over-cook!!! shrimp will turn pink and curl up.

Add the cooked shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion and start with 1 teaspoon of kosher salt and add more if necessary, and app. 1/2 to 1 teaspoon of black pepper–obviously every one has different taste buds for salt and pepper but taste as you go. Toss well. Then add the feta and stir carefully. (remember that the shrimp has salt and so does the feta)

You can eat and enjoy immediately like we did or allow the flavors to seal in for an hour at room temperature. This would make for a lovely salad in the warmer months served at room temperature. If you make ahead and put in the refrigerator–bring to room temperature and taste for seasonings before serving. This would be fine to make ahead of time as long as you bring it to room temperature before serving .

 

 

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Bowtie Pasta with Sausage, Peas, and Mushrooms

Posted on April 25, 2017 | Leave a comment

Pan with Turkey Sausage, Crimini Mushrooms, and Peas

Cremini Mushrooms roughly chopped

This is a sauceless pasta and one of my truly favorite go to meals. Ingredients are readily available even if you have to substitute a different sausage. Very light, very tasty and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy. A shout out to Giada de Laurentis for the inspiration here.

INGREDIENTS:

1/2 cup olive oil

1 lb turkey sausages, casings removed (just squeeze all the meat out; I like Italian-style turkey sausage)

1 box of cremini mushrooms (Baby Bella), approx. 10 oz. (roughly chopped)

About 3/4 bag frozen peas (take them out of freezer about an hour before, just slightly thawed is perfect)

1 lb Farfalle pasta (bow ties)

Salt and pepper, to taste

Freshly grated parmesan, to taste

DIRECTIONS:

In a large, sauté pan, heat up two tablespoons olive oil (medium to high flame). Add the broken up turkey sausage and make sure to break up the large clumps. Cook for about 10 minutes (I like the sausage browned). When finished cooking, remove sausage from the pan with a slotted spoon and set aside. Heat a little more olive oil (approx. 2 TBSP). Add the chopped up cremini mushrooms and kosher salt and freshly ground pepper to taste (approx. a little less than a teaspoon of each, depending on your taste. Keep in mind that sausage is naturally salty.) Sauté until all the liquid is gone—about another 10 minutes. Add the frozen peas and cook for a few minutes. Return the sausage to the pan and cook for another few minutes (I turn off the heat at this point and just let the flavors blend.)

In the meantime, cook pasta (according to package) al dente. Drain the pasta, reserve about 1/2 cup of the cooking water from pasta (this is the trick with “sauceless pasta”) and add pasta to the pan with all other ingredients. Combine well, adding some of that pasta water at a time; as needed. Drizzle in the 1/2 cup of olive oil, mixing as you go. Taste for salt and pepper. I also add red pepper flakes, but I love spicy.

Serve with freshly grated parm cheese and you’re good to go.

*Serves 4 as a main dish and 8 as a side.

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Creamy Shrimp Pasta

Posted on April 20, 2017 | 2 comments

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Plated up and ready to eat

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Shrimp cooking in the sauce

IMG_6733 IMG_6735 IMG_6741 IMG_6742 This recipe got sort of just thrown together last-minute because I had purchased the shrimp earlier in the day and was in the mood for pasta. There really is no time we are not in the mood for pasta and nothing quite satisfies like the real deal. I had everything else in the fridge but these are super easy ingredients and I highly recommend this recipe to all of you. It’s creamy and delicious without being too heavy. In the mood for pasta and shrimp? this one is sure to satisfy.

Enjoy!

Ingredients:

1 lb. peeled and deveined shrimp, I used under 15 (15 to a pound) for the two of us. This could probably serve 3 to 4 as a side dish, and 2 – 3 comfortably as a main dish. Leave the tails on when you peel and de-vein.  I only used 1/2 box of pasta but you can increase the pasta for more people.

3 Tbsp. Olive Oil

3 large garlic cloves, minced

1/4 tsp. dried oregano

1 15 oz. can of Tomatoes, I used whole but diced would be fine. Whole was what I had in the house and I just broke with the back of a wooden spoon while it was cooking. Either one would work just fine.

3/4 cup Heavy Cream

1/2 cup white wine ( I used Pinot Grigio) just nothing too sweet

1/2 tsp. fresh lemon juice

*1/2 tsp. kosher salt–this is what I used but you can taste for salt and black pepper

*1/4 tsp. freshly ground black pepper

*sprinkle of crushed red pepper–totally optional but if you like a bit of heat this works perfectly here. Use as much or as little as you like and can be added at table if you’re not sure everyone will like it.

1/2 lb. pasta–you can use capellini or fettucine or anything in between. I used fettucine because I was using what I had on hand in the pantry.

Directions:

Heat olive oil in a heavy skillet over medium-high heat ( at least a 12″ heavy skillet) Heat oil until it starts to shimmer but not smokes. Cook shrimp along with garlic, oregano , app. 1/2 tsp. kosher salt and app. 1/4 tsp. freshly ground black pepper, turning the shrimp over after 2-3 minutes (as soon as shrimp curls). Stir in wine and tomatoes, scraping up any bits which may be at the bottom of the pan. Add heavy cream and briskly bring to a simmer until sauce has thickened slightly, about 2 minutes. Stir in lemon juice. I let the sauce sit off the heat while I prepared my pasta, you don’t want rubbery overcooked shrimp.

Meanwhile cook pasta according to box directions for al dente in a well-salted pot. Reserve 1 cup of pasta water . ( you may need water if sauce gets too thick)  Drain pasta.

I then turned on the heat and brought sauce to a low boil and added in the pasta. If sauce is too thick you can thin it out with a little pasta water. I only used a bit of the pasta water. It was divine.

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Chocolate Bark Surprise

Posted on April 15, 2017 | 3 comments

Chocolate Bark Surprise

chocolate bark surprise before breaking it all up

One of the most wonderful surprises to come out of my blog is the constant sharing of recipes, ideas, thoughts and sometimes even a little criticism. I love it all.  Sharing has got to be the part I enjoy the most. I love sharing my family recipes with all of you. I especially love when you send me a recipe and I love it and I make it part of Cooking with Candi.  As those of you who have gotten to know me and my blog you know this to be true. I try to always give credit where credit is due, sometimes I name the recipe after the person who passed it on to me.  I rarely get to know the origin or provenance of these recipes but they’re way to good to keep “under wraps”. Thanks again to all my friends for their recipes and inspiration not to mention support with this “labor of love”. I write this blog so that you can all share the  recipes that I have had come to know.  Why keep it to myself? I love the feedback you all give me and nothing makes me happier than when I meet someone who started cooking and now enjoys it because of my recipes.

It’s hard to know the provenance of most recipes and I am doing this for fun not profit!

Speaking of sharing I got this wonderful recipe from At Home with Joy , thanks for sharing with us Joy. This recipe was so easy and so delicious, for those of you who love Candy and who doesn’t? Give it a try,  please check out Joy’s blog you’ll be happy you did.

And this would be perfect on your Passover Table. It’s a really nice dessert served anytime but really perfect now.

www.athomewithjoy

Chocolate Bark Surprise

Ingredients:

1 9 oz. bag chocolate chips ( I used semi-sweet) this would have to be amazing with white chocolate chips as well

1/4 cup shelled pistachio nuts ( I used no salt but a little salt would probably be fine)

1/4 cup raw almonds

1/4 cup dried cranberries

1 Tablespoon shredded coconut

Directions:

Line a small sheet pan with parchment paper

Place chips in microwave safe bowl and heat for app. 2 1/2 minutes. Check frequently as microwaves can vary. 2  – 2 1/2 minutes was sufficient. Once the chocolate is smooth and creamy, add the rest of the ingredients into the bowl and stir until combined. Make certain your bowl is large enough to accommodate the chocolate and dry ingredients.

Stir until well combined, and immediately pour mixture onto parchment paper and using a spatula evenly smooth it around, it should be about 1/4″ thick.

Place pan in fridge and allow it to harden for at least an hour or until hardened.

Using your hands, break bark into pieces. The pieces will be uneven.

Store extra bark in freezer in an airtight container.

Enjoy!

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Posted in Candy, Holiday, Holiday Recipes, Passover Recipes

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