Fruit and Maple Waffle Tacos

Breakfast, Dessert, Snacks | April 24, 2017 | By

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EggoMyWay #CollectiveBias

These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning! 

Jump to Recipe 

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

I’m so excited to share with you the dish I came up with to promote Eggo’s new “green banner”! Eggo is now made with no artificial flavors or colors- look for the green banner on the box. I wanted to make a kid friendly breakfast (or snack, or dessert because these are really delicious), that adults could enjoy as well.

Now, breakfast time is hard for me, because I have a baby that still (she’s too old for this, really) wakes me up at least 2-3 times a night. So actually, a lot of mornings I roll around in bed while my husband gets up and gets the kids cereal and whatnot. What did I do to deserve such wonderful treatment?

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

But some days when I get some extra good rest, or it’s the weekend, or my husband seems extra tired, I’ll drag myself out of bed first. Now, I said cereal was my go-to, but sometimes I like to switch it up a bit, or make something “extra special”.

These waffle tacos are definitely “extra special”. You have your delicious but SO easy to make maple cream cheese, and you have lots and lots of fresh fruit!

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

And the result is so cute! In the picture above, I used pancakes. It works for either, so pick whichever one you/your children like better!

Want to make this even easier in the mornings? Have your fruit (if you are concerned about browning, maybe you could try sprinkling a bit of lemon juice on it?) and maple cream cheese prepped the night before! Then it will come together in just a few minutes!

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

I chose to use mangos, strawberries, and kiwi, because it’s what I had on hand. Also I liked the combination of colors! My husband actually doesn’t like kiwi but TOO BAD FOR HIM, because it’s yummy and it’s stayin’ in there.

I used Eggo Homestyle Waffles, and Eggo Buttermilk Pancakes, to keep the flavors simple. If I had given my kids the choice, they probably would’ve chosen one of the flavored ones. As long as you use one of the thinner varieties (you can try the thick and fluffy, but you have to get back to me and tell me how it worked!), you can pick whichever one you want.

These are also easy on the wallet, which, depending on how many mouths you have to feed, is really nice. I got mine at Target for $1.99 (4/15-5/13, so hurry)!

Eggo Waffles at Target

Target has them on an endcap right now for easy finding, but of course my store is running behind, and it was in the kids frozen foods section. I also want to direct you to the Eggo site so you can check out great ideas by other bloggers.

By the way, I thought these were great because you can just eat it with your hands, sans utensils. Well, my husband proved me wrong, as he kept spilling the fruit onto the floor. Really? I thought my kids might do that but… Anyways, I was able to eat mine without spilling any. I guess I can’t guarantee that your spouse can. Just make sure you provide a plate to catch any spills.

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

Alright, do you need anymore convincing? No? You should make these. Soon. And here’s a little video, so you can see how I made mine!

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!
Print

Fruit and Maple Waffle Tacos

These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!

Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 560 kcal

Ingredients

  • 16 Eggo waffles or pancakes
  • 8 oz cream cheese one box
  • 6 T maple syrup
  • 1 mango
  • 2 kiwis
  • 10 strawberries

Instructions

  1. Toast your waffles while you prep ingredients. You want them cooled down before you pipe your maple cream cheese, or the cream cheese will get all melty and messy.

    In a medium sized bowl, cream together the cream cheese and maple syrup. You can warm the cream cheese up for smoother creaming, but you will have to cool it down in the refrigerator before piping. I just beat it with a handmixer straight out of the fridge. It wasn't as smooth, but it is quicker!

    Chop/rough chop the fruit into small-ish pieces and combine in a bowl. 

    Place the maple cream cheese in a piping bag, or use a large ziploc bag, and cut the corner off. Pipe onto the waffle/pancake, all around the edge, to hold in the fruit (see video above).

    Spoon the fruit into the center, and place another waffle/pancake on top. You may want to place it in the fridge to set the cream cheese up a bit. You can either eat it as is, or cut in half to make a "taco" of sorts. 

 

 

Fruit and Maple Waffle Tacos- These waffle tacos are filled with chopped fruit and sealed with a homemade maple cream cheese. It comes together so easily, you could serve this on a weekday morning!
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Cookie Cutter Chocolates

Dessert | April 10, 2017 | By

These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings! 

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

Today’s post is part of a blogger Easter “virtual party”! Check out great Easter recipes from my blogger friends! Links are at the bottom of the post!

A couple of weeks ago I posted my rosemary sea salt chocolate bark, geared more towards adults. Today I want to share a fun chocolate bark activity for kids!

How many of you parents like to cook with your kids? I’m in the kitchen so much, you would think I’d let my kids join in once in a while, right? I’m actually guilty of the opposite. I’m constantly telling my kids to “go play”, “go outside”, “shall we turn on a movie?”(their favorite).

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

The problem is, when kids mix things in a bowl… some of it always ends up on the table, and the floor, and their hair…

I let them help me occasionally, when I’m feeling extra patient. It often turns out well, and is a positive experience for us all. On the flip side, I’ve also found myself snapping and nagging at them, and I’m afraid that I will make the kitchen a negative place for them. How sad would that be?

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

But THIS recipe, if you can even call it that, is perfect for kids! It’s such a fun and easy project where you can give your kids lots of creative freedom. Be prepared to do a little sweeping afterwards, but you don’t have to worry about spills “messing up” your final product.

It’s really really simple. Melt the chocolate, pour into the cookie cutters, and top top topping away! Depending on the age of your children, they can even pour the chocolate into the molds!

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

The two issues I ran into are: 1. I didn’t get the milk chocolate melted enough to pour well, so it was a bit more blobby and I had to spread it out with a spoon. No problem, still turned out fine. 2. If a child bumps the cookie cutter after you put the chocolate in, it will have a little bit that sticks out. You can see that in several of the pictures. Also no big deal.

Really, this recipe is easy and fun, and you can get SO creative with the toppings!

Here are the toppings I chose:

Jelly beans, freeze dried fruit (strawberries, mangoes, bananas), shredded coconut, crumbled bacon, potato chips, granola, chopped almonds, crumbled oreo-type cookies, and candied ginger.

Honestly, my kids would’ve been even happier if I had sprinkles and more candy.

So what are you going to put on yours?

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!

This would be such a fun activity to do on Easter as a family. Also, make sure to check the links below for other Easter recipe ideas!

#BloggersDoEaster

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary

Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd

Mini Egg Chocolate Bundt Cake from Girl Heart Food

Maple Bacon Deviled Eggs from Beyond Mere Sustenance

Lemon Curd Pavlova from Seasons and Suppers

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks

Easter Mini Egg Cookie Bars from Salt and Lavender

Ham and Cheese Scones from Kevin is Cooking

Marbled Easter Egg Truffles from Sugar Hero

Angel Food Cupcakes with Compote Filling from Meg is Well

Easter Hazelnut Meringue Layer Cake from From Scratch Mostly

Spring Green Salad with Asparagus from Seasonal Cravings

 

Cookie Cutter Chocolates- These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings!
Print

Cookie Cutter Chocolates

These cookie cutter chocolates are a great activity to do with kids! Melted chocolate is poured into cookie cutter molds and topped with all sorts of fun toppings! 

Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people
Calories 400 kcal

Ingredients

  • 1 lb chocolate of choice
  • 16 cookie cutters approximately

Topping ideas

  • freeze dried fruits
  • sprinkles
  • crumbled cookies
  • bacon
  • potato chips
  • chopped nuts
  • etc. etc. etc.!

Instructions

  1. Grease each cookie cutter. Spray cooking spray onto a paper towel, and rub along the inside of each cutter.

    Line a large baking sheet, or two regular sized baking sheets, with parchment paper. Place cookie cutters on parchment paper. Make sure to choose cookie cutters that have a relatively flat bottom. If it's too lopsided or bent out of shape, chocolate can leak out from the sides.

    Prepare all of your toppings, and place them in small bowls around the baking sheets, so you have easy access to them all.

    Place the chocolate, chopped in pieces, in a microwave safe/double boiler safe bowl. Melt the chocolate over a double boiler, or in the microwave in thirty second increments, stirring well after each, until melted. 

    When the chocolate is melted, pour about an ounce of chocolate into each cookie cutter, while holding  the cookie cutter steady with the other hand. If the chocolate doesn't spread into all the corners, use a spoon to spread the chocolate out. 

    Immediately start topping the chocolate with the different toppings. Gently press the toppings into the chocolate to make sure it sticks. 

    Allow chocolate to cool and harden. You may want to place it in the fridge to help it harden quicker. Once completely hardened, gently press the chocolate around the edges and pop out of the cutter. If it doesn't come out easily, try warming the sides up with your hands, to slightly melt the chocolate. 

    Store in a cool place, or in the fridge in a sealed container. 

Recipe Notes

The number of cookie cutters your chocolate will fill will depend on their sizes.

I advise against using cutters with lots of small angles or sharp corners, as they don't come out of the molds as easily, and may break apart. 

You can easily change the amount of chocolate you use, depending on how much you want to make. 

 

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Strawberry Crepe Cake

Dessert | April 3, 2017 | By

Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

Strawberry Crepe Cake-Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

Strawberry Crepe Cake- Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

Crepe cake, Mille crepe, whatever you know it as, this dessert will have your guests ooh-ing and aah-ing. What is it about layered cakes that just makes your heart flutter?

I think part of the reason is that we think layered cakes are a lot of work, or that they are hard to make. I wish I could tell you that this cake comes together in a snap, but, well, you gotta make all those crepe layers. That being said, it’s easy to make and totally doable!

Strawberry Crepe Cake-Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

Most crepe cakes I see around just have some sort of cream in the middle, but I wanted to make this one extra special. My husband loves strawberries, so I thinly thinly sliced strawberries and added them to every layer!

A great way to thinly and uniformly slice your strawberries is to use a mandolin. Check out the video below to see how I did it. I got mine at the 100 yen (dollar) shop in Japan, but I’m pretty sure you can find them for cheap in America too.

Strawberry Crepe Cake-Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

By the way, what is it about crepes and ruining the first one? As in, whenever I make crepes, crepe cakes, anything crepe-y, my first one always goes straight into the trash. It just never turns out right! For this recipe, there’s room for some mistakes. I tossed my first layer, and then ditched a couple others that weren’t round enough. Look how tall it is still! If it’s missing a few layers, it’ll still look great, so don’t stress too much!

Another thing? Don’t stress if your crepe isn’t a perfect circle. In the video below, you’ll see that some of my layers were a little wonky, but I think it adds to the ruffle-y look of the finished cake. Really, it’s rather forgiving, so give it a shot!

Strawberry Crepe Cake-Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.

I hope you’ll like this strawberry crepe cake! Watch the video below for a quick tutorial.

Strawberry Crepe Cake-Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.
Print

Strawberry Crepe Cake

Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert. 

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 280 kcal

Ingredients

Crepe Batter

  • 2 eggs
  • 400 ml milk
  • 2 T granulated sugar
  • 1 cup all-purpose flour
  • 1/2 t baking powder
  • 2 T butter melted
  • 1/2 t vanilla

Filling

  • 1 cup whipping cream
  • 2 T granulated sugar
  • 1 lb strawberries

Instructions

  1. Heat the milk until just warm. Whisk together the flour, baking powder, and sugar. In a large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine. Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. When batter is mostly smooth, add the rest of the milk, and mix. Add the melted butter and vanilla, and whisk to combine. Strain the batter through a mesh sieve into another bowl, to remove lumps. Allow to set in fridge for about half an hour.

  2. Whip the cream with the sugar until medium stiff peaks form. Slice the strawberries as thin and evenly as you can, or use a mandolin to slice them. You may want to leave a few strawberries, for garnish, as you may not need the entire pound for the layers (depending on how many layers you make). 

  3. Heat a nonstick skillet to medium heat. Pour about 3T of batter and swirl around until you have a thin circle. Wait a minute or two until you are able to flip. When cooked through, remove from pan and place on a plate. Repeat with remaining batter. Have a couple of plates out, so you don't stack the hot crepes right on top of each other. Once they are cooled a bit, you can layer them. 

  4. To assemble: On the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you get to the final layer. Before setting the final crepe on top, cover the last strawberries with another thin layer of whipped cream. This is to keep the strawberries from showing through the top layer. Garnish cake with whipped cream and strawberries, if desired. 

Recipe Notes

Adapted from: Cookpad (Japanese). 

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Dark Chocolate Rosemary Bark

Dessert | March 20, 2017 | By

This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary. 

Rosemary Bark- This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary.

Rosemary Bark- This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary.

Up until two weeks ago I had never had rosemary and chocolate together. Shame on me.
The other night at a church activity a friend of mine brought some dark chocolate rosemary bark to share. I looked at it and thought… rosemary, peanuts, salt… that sounds amazing. And it was. I LOVED the herby rosemary with the dark chocolate! I loved it so much that I had to recreate it.

I made a couple of tweaks, and am quite pleased with the results. I decided to go ultra thin for this bark, because I really wanted to let the toppings shine. Dark chocolate is really intense, so I didn’t want it to overpower the other ingredients. I also went with roasted and chopped almonds, because I just like almonds more than peanuts. I think this bark would be delicious with peanuts, pecans, walnuts, pistachios, you name it!

Rosemary Bark- This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary.

The sea salt works really well to temper the sweetness and bring another dimension of flavor in. I’m all about sea salt on desserts, so I went to town with the salt. Does that sound gross to you? The thing I love about chocolate bark is that it is so adaptable. If you don’t want a lot of salt, then don’t put a lot of salt. I piled on allllll the toppings, but you can adjust the amounts to your taste.

This is a very simple treat, with a small ingredients list. Each ingredient really shines, so, make sure to use a quality dark chocolate! The dark chocolate is the base, and if you don’t have a good base, you won’t get as good of a final result. I used a 70% dark chocolate for my bark. Use the percentage that you like best.

So, now that I’ve tried rosemary, I’m wondering what other herbs I should try using in sweet applications. If you have any good suggestions, please let me know!

Rosemary Bark- This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary.

Check out the video below for a quick tutorial!

Rosemary Bark- This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary.
Print

Dark Chocolate Rosemary Bark

This ultra thin dark chocolate rosemary bark is loaded with sea salt, roasted almond pieces, and chopped fresh rosemary. 

Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 380 kcal

Ingredients

  • 4 oz good quality dark chocolate I used 70% cacao
  • 1/4 cup almonds
  • 2 T fresh rosemary
  • sea salt

Instructions

  1. Toast the almonds in a heavy bottom skillet over medium heat for a couple of minutes, until they give off a nice, toasty, nutty smell. Remove from heat and allow to cool. Chop into small pieces.

    Chop the rosemary. 

    Prepare a piece of parchment paper to pour the melted chocolate on (around 11"x17").

    Break the chocolate into small pieces and place in a microwave safe glass bowl. Heat in the microwave for 30 second intervals, stirring well after each time, until most of the chocolate is melted. Remove from the microwave and stir until completely melted. Pour onto the parchment paper and use a flat icing spatula, or spatula to spread out until the chocolate is 2-3mm thick. Sprinkle sea salt, rosemary, and almonds over the chocolate. Press the toppings into the chocolate to set. Allow chocolate to completely cool and harden, then break into pieces. 

    Store in an airtight container, preferably in the refrigerator. 


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Strawberry Mochi (Daifuku)

Dessert | March 13, 2017 | By

Strawberry mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi. 

Strawbery Mochi (Daifuku)- a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.

Strawbery Mochi (Daifuku)- a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.

Fresh fruit desserts are the perfect way to start spring. I love strawberry mochi because it’s just so FRESH and JUICY. Truly. Mochi is amazing, but when you add a tangy, sweet, and juicy strawberry in the middle? Perfection.

So I’m calling it strawberry mochi here, because if I called it strawberry daifuku, people may not know what it is. Daifuku is mochi filled with red bean paste. So, daifuku is more specific than mochi. Strawberry mochi could technically just be strawberry wrapped in mochi with no red bean paste, or maybe even pink strawberry “flavored” mochi. Nope, gotta have the layer of red bean in there.

Strawbery Mochi (Daifuku)- a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.

Don’t be intimidated, these actually have a very easy ingredients list, and come together fairly quickly. Many recipes call for “shiratama-ko”, which I cannot always find at my local (non-Japanese) Asian store. I decided to make these with regular mochiko, which you can find at basically any Asian market, and they turned out amazing! I buy the white box with the blue star on the front. You’ll see it.

You’ll definitely impress and delight your friends with this fun mochi. Watch the tutorial below to see how easy it is!

Strawbery Mochi (Daifuku)- a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.
Print

Strawberry Mochi (Daifuku)

Strawbery Mochi, or strawberry daifuku, is a delicious Japanese dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi. 

Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 mochi
Calories 70 kcal

Ingredients

  • 12 small to medium strawberries
  • 1 package red bean paste (koshian/smooth type) about 400 g
  • 1 cup mochiko
  • 1/4 cup granulated sugar
  • 1 1/8 cup water
  • cornstarch/potato starch

Instructions

  1. Wash and pat dry the strawberries. Cut off the stems. Take a tablespoon or so of red bean paste, and wrap around the strawberry to fully cover. Using plastic wrap will make this easier and keep it from sticking to your hands. Wrap all of the strawberries and place in the refrigerator.

    Mix the mochiko and sugar in a large microwave safe bowl. Stir in the water and mix until fully combined. Cover the bowl with plastic wrap and microwave for one minute. Remove from microwave and stir. Microwave for 30 second increments until mochi is smooth, thick, and pliable. See video above for visual. The amount of time may depend upon the microwave strength. For me I had to do it 4 times total. 

    On a clean work surface, sprinkle a generous amount of starch, and turn the mochi onto it. Put starch on your hands, to prevent sticking. Cut the mochi into twelve equal sized portions. Flatten the mochi into a circle, and place a red bean wrapped mochi tip down in the center of the mochi. Wrap the strawberry with the mochi, pinching the bottom closed. 

    If you are not eating immediately, cover lightly with plastic wrap and store in the refrigerator. 


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Apply Jelly “Beer”

Dessert | March 6, 2017 | By

This non-alcoholic apply jelly “beer” is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make. 

Apple Jelly "Beer"- this non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make.

Apple Jelly "Beer"- this non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make.

Does this picture confuse you? Like, how is that spoon just hanging out in that beer? Oh, maybe it’s a photo of the spoon falling into the beer and they snapped the picture at the perfect moment?! Or… maybe you read the title and you already know that it’s just apple jelly that really looks like beer.

I was trying to think of what to post for St. Patrick’s Day. I feel like I should have at least one recipe for each holiday, but St. Patrick’s Day really stumped me. I don’t drink alcohol, and I don’t really like using too much food coloring. So, basically every recipe is out, unless I make a salad. That’s green!

I was explaining my predicament to a friend of mine, who said, “well… can you maybe do something that’s like, not actually beer? Like, fake beer? Haha.” And I thought, um… yeah … THEN I had an epiphany. Thanks friend, for the odd suggestion that was actually a great idea!

Apple Jelly "Beer"- this non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make.

A couple years ago, my mom was going to pull a prank on her co-worker. I don’t know the exact details, but it revolved around apply jelly that looked just like beer. Apparently she had seen it floating around some Japanese recipe sites.

I quickly googled it and found several recipes. It couldn’t be easier! Apple juice, gelatin, and some sugar if you want to sweeten it up a bit.

You want to make sure to use one of those “from concentrate” cheap apple juices that are clear, found in the non-refrigerated juice aisle. If you use the cloudy fresh squeezed stuff, it’ll taste great but it obviously would not get the beer look we are going for.

Apple Jelly "Beer"- this non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make.

So what will you make this for? A prank? Maybe you are going to give it to your kids on St. Patrick’s Day while you drink your Guinness? I’m sure there are mixed opinions on giving your kid something that looks like beer, but hey, I gave it to my four year old and she’s doing alright.

Check out the video below for a quick tutorial!

Apple Jelly "Beer"- this non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make.
Print

Apple Jelly "Beer"

This non-alcoholic apply jelly "beer" is made with just a few simple ingredients and looks JUST. LIKE. BEER. It is easy, fun, and quick to make. 

Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 150 kcal

Ingredients

  • 500 ml clear apple juice chilled
  • 1 packet gelatin about 1 T
  • 1 T sugar optional

Instructions

  1. Prepare 2-3 glasses to pour apple jelly mixture into. The number of glasses you need will depend on their size. Try pouring the apple juice into the cups beforehand to see how many you will need. Account for foam at the top. 

    Pour about a quarter to half of a cup of the apple juice into a medium bowl and sprinkle the gelatin over it. Set aside for a few minutes to bloom the gelatin. (optional: stir 1 T of sugar into the remaining apple juice) Heat the remaining apple juice until very hot, and pour over the bloomed gelatin. Mix gently with a whisk until melted. Nestle the bowl in a larger bowl of ice water, and stir gently until mixture has cooled down. Remove from the ice water bowl and whisk vigorously to create foam. You want about 2/5 of the mixture to be foam. Pour into cups and top with the foam. Place in the refrigerator for a few hours to firm up. Do not cover with plastic wrap, as it will stick to the foam. 

Recipe Notes

Adapted from: Cookpad

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Chocolate Covered Caramel Almonds

Dessert | February 23, 2017 | By

Roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder. These chocolate covered caramel almonds are an addictive snack… you won’t be able to stop at one! 

Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.

Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.

These chocolate covered caramel almonds were supposed to make it onto the blog before Valentine’s. So, what happened? Basically, I have no one to blame but myself, and my disorganized ways. I based these off of a recipe from a cookbook that I have, but I made some changes that I wrote down on a little scrap of paper.

Well, I have two little kids and a baby, and little scraps of paper tend to end up with one of these three fates:

  1. Scribbled all over and then cut up by my kids.
  2. Accidentally thrown into the recycling bin when I do a quick cleanup.
  3. Falls to the floor and goes right into baby’s mouth.

It’s amazing how quickly my 9 month old can scoot over to any type of paper that falls to the floor. It’s her favorite food. I have to dig the pulp out from her clenched jaws.

Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.

Anyways, I lost the recipe right before I was going to write it up. I had the pictures taken and everything! And with this and that, I just didn’t get around to remaking them to double check the ingredient amounts. This isn’t the first time I’ve had this happen to me… so now I make sure to jot my notes down on my phone.

Last night I hosted a bookclub meeting at my place, so I thought it would be a perfect opportunity to remake these! They are roasty from the almonds, have a nice crunch from the caramelized sugar, and finish with a smooth chocolate coating and rich cocoa powder dusting.

These are so good, I can sit down with a bowl and eat an absurd amount before my husband walks over and says, wait, how many have you eaten?! Then I tell him to go away.

Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.

Anyways, these would’ve been a great Valentine’s treat, but let’s be real. They’re great any time.

Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.
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Chocolate Covered Caramel Almonds

Roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder. These chocolate covered caramel almonds are an addictive snack, and you won't be able to stop at one! 

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 325 kcal

Ingredients

  • 3/4 cup raw almonds see note
  • 1/4 cup granulated sugar
  • 1 T water
  • 1/2 T unsalted butter
  • 4 oz good quality milk chocolate I've used Baker's and Ghirardelli
  • 1/4 cup dutch processed cocoa powder or regular cocoa powder, see note

Instructions

  1. Preheat oven to 350 degrees F. Place almonds on a baking sheet and roast for about 7 minutes. Keep an eye on the almonds to make sure they don't burn. The almonds are done when they have a nice roasty flavor and are slightly darkened. 

    Set out a silpat mat or parchment paper. When almonds are done roasting, combine the sugar and water in a small saucepan over medium heat and stir until it starts to simmer. Add the almonds and stir continuously. The sugar will eventually crystallize and become grainy and white. Keep stirring, and the sugar will melt again and start turning amber. The sugar will caramelize and turn a deep amber color. Make sure to watch carefully so you don't burn the sugar! Remove from heat, add the butter and stir to combine the butter fully with the sugar. Quickly spread the almonds out on the mat. Take a fork or chopsticks and separate the almonds from one another. Allow to cool. (For method two, below, cool the almonds in the fridge)

    Meanwhile, prep the chocolate for dipping. Place cocoa powder in a small container and set aside. Break chocolate into pieces and place in a double boiler. Alternately, place in a glass bowl over a saucepan with about an inch of water. Bring water to a low simmer, and place bowl on top of the saucepan, making sure the bottom doesn't touch the water. Note: Do not let any water come in contact with the chocolate or else it will seize and be ruined. Stir the chocolate until completely melted.

    You can choose either method, below. 

    Method one- ice method: Place some ice in a large bowl. Place the almonds in a medium bowl and nestle over the ice. Pour about 1/4 of the chocolate over the almonds and stir until the almonds are covered and chocolate starts turning white-ish. Remove from ice and stir until chocolate is mostly solid. Return to ice and add another 1/4 of the chocolate. Repeat until chocolate is gone. If too much chocolate gets stuck to the bottom of the bowl, place over the saucepan with the hot water for a few seconds. The residual heat should be just enough to soften the chocolate at the bottom. Once the chocolate is solid, toss the almonds in the cocoa powder to coat. 

    Method two- easier/uglier method: Place refrigerator chilled almonds in a large bowl and pour the chocolate over them. Stir until fully coated.  Spread the almonds out over a silpat mat or parchment paper and place in the fridge to chill and harden. Once the chocolate has set, remove from fridge and toss in cocoa powder to coat.

    Method one tends to result in better looking shapes. Method two, at least for me, resulted in less uniform chocolate coverage, and flat spots. That being said, it's less work and is easier. They basically taste the same, so choose whichever method suits you. 

Recipe Notes

Using roasted almonds from the store will work, but roasting your own almonds will result in a deeper, more roasty flavor. 

Dutch process cocoa powder has a less bitter/intense flavor, and I prefer it for coating applications.

Adapted from Orange Page- 初めてのお菓子 cookbook

 

 

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Hawaiian Butter Mochi

Dessert | February 17, 2017 | By

Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake! 

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

Butter mochi was a great discovery for me when I “discovered” Hawaii via my now-husband. Butter mochi is another classic local style treat that is a hybrid of cultures. Now, don’t quote me on this, but I believe it’s a mix of Filipino bibingka and Japanese mochi.

I learned today that bibingka is made out of cassava, which I have never used or eaten before. But, the similarity is the coconut. While Japanese recipes don’t tend to use coconut, this butter mochi has an entire can of coconut milk in it! It kind of adds a slightly tropical hint to it.

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

This recipe is ridiculously easy. You barely even have to measure anything, because you just dump a can of this, a can of that, and a box of mochiko. ALL you have to do is mix, pour, bake, cut. SO easy and the result is so delicious! Fattening, yes, but delicious. And isn’t it okay to indulge sometimes?

This recipe makes a 9×13 inch pan full of butter mochi, so you’ll want to bring this to a potluck or at least have someone to share it with. I had my husband take most of it to work and it was a hit!

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).Mmm, I just love the bouncy texture of mochi. I mean, it looks kind of like a piece of cake, but you bite in to it and… yum.

Some people like to add shredded coconut on the top of their butter mochi, but I like mine plain. Actually, wait… I’ve never had it with shredded coconut. Maybe I’ll try it next time! I bet it would be good…

Even if you aren’t a baker, you can definitely make this, so please give it a try!

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).
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Hawaiian Butter Mochi

Butter Mochi- a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake!

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people
Calories 70 kcal

Ingredients

  • 1 stick unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 t vanilla
  • 16 oz mochiko flour 1 box
  • 2 t baking powder
  • 1 can evaporated milk 12 oz
  • 1 can coconut milk 14 oz

Instructions

  1. Preheat oven to 350 degrees F, and grease a 9x13 inch pan.

    Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into pan and bake for one hour. 

    Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on a cutting board. 


Recipe Notes

Adapted from Hawaiian culture stories.

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“Chocolate Dipped Strawberry” Hi-Hat Cupcakes

Dessert | February 7, 2017 | By

“Chocolate dipped strawberry” hi-hat cupcakes- a play on the classic romantic treat, the buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor. 

Chocolate dipped strawberry buttercream- a play on the classic romantic treat, this buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.

"Chocolate dipped strawberry" hi-hat cupcakes- a play on the classic romantic treat, the buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.

The first time I saw a hi-hat cupcake, on Pinterest, I fell in love. They are just so pretty and FUN! They kind of remind me of those dipped cones you can get at DQ. I’m usually not a fan of food coloring and artificial flavors, but for some reason I always find myself getting the cherry dipped cone at DQ. I hate myself during and after eating it, and yet it’s what I get every time. Such a mystery.

Well, this cupcake has neither artificial colors OR flavors. Yep, that vivid pink hue is au naturale, baby.

I got the idea to make this cupcake when I was trying to brainstorm fun Valentine’s day ideas. What’s more classic on Valentine’s day than chocolate covered strawberries? (Answer: Roses. But do we eat those? Exactly)

Chocolate dipped strawberry buttercream- a play on the classic romantic treat, this buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.

I made this great connection in my head. Chocolate dipped strawberries… chocolate dipped hi hat cupcakes… chocolate dipped strawberry buttercream hi hat cupcakes… Oh YES I was onto something! Seriously, I thought I was such a genius, and then I went to Pinterest and saw that, of course, someone had already done it. Oooooof course. I mean, are there any untried food ideas left in the world? I feel like we are all just tweaking and “adapting” each others’ recipes over and over.

BUT I took it a step past just regular hi-hat cupcakes because I wanted my buttercream to actually resemble a chocolate dipped strawberry. Because that’s just adorable. The outrageous (albeit awesome) amount of frosting on a regular hi-hat is like, 5 strawberries-worth. Mini cupcakes are the perfect size! Plus, you won’t feel overwhelmed. I mean, you can eat one and be done. Or you can eat 5 and be done. Whatever you want.

Chocolate dipped strawberry buttercream- a play on the classic romantic treat, this buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.

A few notes: 1. I’ve seen freeze dried sliced strawberries at Trader Joe’s and Target. 2. This buttercream is stiffer than your average swiss meringue, but that works well for dipping. Probably would not work as well for frosting a cake. 3. The mint is supposed to represent the stem, DID YOU CATCH THAT?! 4. Swiss meringue buttercream is a little more work but the taste makes it worth it! It’s less sweet than your normal American buttercream, which works well with the strawberry and the chocolate coating.

And also, here’s how big it is. Aww, so cute!

"Chocolate dipped strawberry" hi-hat cupcakes- a play on the classic romantic treat, the buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.

AND ALSO here’s my first video everrrrr how exciting.

"Chocolate dipped strawberry" hi-hat cupcakes- a play on the classic romantic treat, the buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor.
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"Chocolate dipped strawberry" hi-hat cupcakes

"Chocolate dipped strawberry" hi-hat cupcakes- a play on the classic romantic treat, the buttercream uses freeze dried strawberries to get its beautiful pink hue and intense strawberry flavor. 

Course Dessert
Servings 36 mini cupcakes

Ingredients

Chocolate Cupcakes

  • 1/4 cup Dutch processed cocoa NOT "natural" cocoa
  • 1/2 cup boiling water
  • 2/3 cup all purpose flour
  • 1 t baking powder
  • pinch of salt
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 t vanilla

Strawberry Swiss Meringue Buttercream

  • 4 egg whites
  • 2/3 cup sugar
  • 1 1/4 cup unsalted butter softened, but still cool
  • 1 oz freeze dried strawberry slices

Chocolate coating

  • 10 oz semi-sweet chocolate
  • 5 t crisco optional
  • small mint leaves for garnish optional

Instructions

  1. Make the cupcakes: Preheat oven to 375 Degrees F. Line your mini muffin pan(s) with 36 mini cupcake liners. 

    In a small bowl, combine boiling water and cocoa powder and stir until smooth (again, make sure you are using dutch process cocoa). Allow to cool. 

    Whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and the sugar. Add the egg, mix, scrape down the sides, and mix in the vanilla. Add the flour mixture and mix until just combined. Add the cocoa mixture and, using a rubber spatula, stir in until smooth. 

    Fill the muffin cups about 2/3 of the way full (or equally amongst the 36). Bake for about 10 minutes, or until a toothpick inserted comes out clean. Remove from oven, allow to cool on a wire rack.

  2. Make the buttercream: Clean the bowl of your stand mixer, the whisk attachment, and a handheld whisk, to make sure there is absolutely no oil on them. In the bowl, whisk together the egg whites and sugar. Set over a small saucepan with about an inch of simmering water (medium low heat), making sure that the bottom of the bowl doesn't touch the water. Whisk the mixture continuously until hot to the touch and no longer grainy. 

    Move the bowl back to the stand mixer. Using the whisk attachment to whip the egg whites into a meringue. This will take several minutes. Once the bowl is completely cooled and the meringue is whipped up, fluffy, and glossy, stop the mixer and switch out the whisk attachment for the paddle. Add the butter one tablespoon at a time until all the butter is incorporated.

    While your buttercream is whipping up, crush the strawberries into a powder. I do this by cutting a tiny hole in the top of the bag (if you bought a one ounce bag of strawberries) and using my hands or a rolling pin to crush to a fine powder. Make sure the hole is small, enough to get the air out but not big enough for the powder to come out of. 

    Warning: your buttercream may turn into a goopy separated mess, if the meringue and the butter are not at the same temperature. If it does, try mixing it for a little longer, cranking up the speed. If it doesn't come back together after a few minutes, try taking a couple spoonfuls out, place in a microwave safe bowl, and microwave for a few seconds to melt it (don't make it too hot!). Drizzle the melted buttercream back in while whipping, and it should come back together!


  3. Frost: Using a large round tip, frost the cupcakes, piping the buttercream tall, to form a "strawberry" shape. Once the buttercream is piped, place the cupcakes in the fridge to firm up.

    Dip: Melt your chocolate and crisco (optional but makes for easier and smoother dipping) either in a double broiler or in the microwave. If you use the microwave, make sure to take it out every thirty seconds and stir, to prevent burning/scorching. Place melted chocolate in a container that is not too wide, and deep enough that you can dip your buttercream in it. Holding the cupcake by the base, dip the buttercream into the frosting, leaving a bit of pink showing around the base. Allow the chocolate to cool and harden completely. 

    Garnish with mint leaves to make the strawberry "stems"

Recipe Notes

Chocolate cupcake recipe adapted from: Joy of baking.
Feel free to use your favorite cupcake recipe!

 

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Cinnamon Chocolate Truffles (Nama Chocolates)

Dessert | February 3, 2017 | By

These cinnamon chocolate truffles are inspired by Japanese nama chocolates. A few simple ingredients come together to make a truly spectacular confection. 

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

When Slofoodgroup asked me if I was interested in trying their products, I was beyond excited! I LOVE gourmet ingredients, and I am always up for the challenge of creating a recipe highlighting a special ingredient. It’s so much fun cooking up ideas in my head and then testing them out!

Slofoodgroup sent me some of their cinnamon quills and vanilla beans to try out. When I say cinnamon quills, I’m not talking about what you can find at your local grocery store. Those are Cassia and, well, suddenly I’m a cinnamon snob (okay okay, they are both good), but what they sent me were Ceylon cinnamon quills. Basically, according to some basic Google research, Ceylon is “true” cinnamon, and Cassia bark is similar, but not quite the same. Cassia got marketed as a cheaper cinnamon, but now it’s basically all there is in the USA, unless you go to a specialty store or buy online.

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

Cassia is strong, sweet and spicy, and it’s what you have in your cinnamon rolls. Ceylon is more delicate, sweeter, and has floral notes. When you use Ceylon, I would suggest going with more simple ingredients. Rather than throwing it in to compete against other spices, like in pumpkin or apple pies, I would use it with chocolates, vanilla, or other applications where its smooth flavor can really shine. By the way, I wanted to see what it tasted like, so I just flaked off a piece and ate it and… it was actually quite good just eating plain! Kind of crazy, but it has a natural sweetness and I found myself picking at the quill and eating bits and pieces of it.

I played around with different cinnamon ideas. When I looked up ideas for using cinnamon, I kept getting cinnamon rolls, snickerdoodles, apples, etc. etc. No no no no! Those are classic American dishes and yes they are good, but I wanted to make something that was… elegant. Something that really let the cinnamon stand out. And also, something that wasn’t so AUTUMN. I also wanted it to be an option for Valentine’s Day.

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

Chocolate was the only way to go. Once I decided on the chocolate route, it was pretty easy for me to decide on nama chocolate. It’s quite popular in Japan, and is simple to make and absolutely delicious. It’s basically what we in America call truffles, but it’s in squares, rather than balls. The basic nama chocolate recipe is just two ingredients. Cream and chocolate.

This recipe uses dark chocolate, which tends to work well with a 3:2 chocolate to cream ratio. Now, my next question was whether to use cinnamon powder mixed into the chocolate, or to infuse the cream with cinnamon. I decided to take the infusing route, because I wanted my chocolate to be absolutely silky smooth.

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

I also added vanilla to the cream, to add extra warmth. By the way, when I opened the package that the cinnamon and vanilla came in, the vanilla smell wafted out and it. was. divine. 

I really hope you’ll try these truffles/nama chocolate. The dark chocolate with the floral notes from both the ceylon cinnamon and vanilla bean made it so… I don’t know… just, “grown up”. It’s really something special, and if you love dark chocolate, I know you’ll love these.

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

Want to try out Ceylon cinnamon? Get some at slofoodgroup, and you won’t be disappointed!

If you really can’t get Ceylon, then try these out with your regular cinnamon quills. Try subbing in vanilla extract right before pouring into the baking dish, if you can’t get your hands on vanilla bean. I can’t say if it will be QUITE as good, but I think it’ll still taste delicious!

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.
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Cinnamon Chocolate Truffles (nama chocolate)

These cinnamon chocolate truffles are inspired by Japanese nama chocolates. A few simple ingredients come together to make a truly spectacular confection. 

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 8 oz good quality dark chocolate I used 60% bittersweet Ghirardelli
  • 1 cup heavy cream you will be using 5.3 ounces of it
  • 6 in Ceylon cinnamon quills 2 three inch quills or 1 five inch quill plus another small piece
  • 1-2 vanilla beans split lengthwise
  • dutch process cocoa powder
  • ground cinnamon to taste

Instructions

  1. Line a 6x8" baking dish with parchment paper (or be lazy and use plastic wrap like I did). My baking dish said 6x8 but the bottom was closer to 5x7. The thickness of the final product will depend on how big the dish is, so be careful not to go too big! You can always double the recipe and use a bigger container. 

    Pour the heavy cream in a small saucepan with cinnamon quills and vanilla beans (split lengthwise). Heat over medium-low heat until simmering. Keep at a bare simmer for a few minutes, cover, and set aside to cool. 

  2. Cut the chocolate into shavings or small pieces and place in a heatproof bowl. Strain the cream (I squeezed the cream out of the cinnamon quills to get that extra cinnamon-y cream out) and measure out 5.3 ounces of it, to get the 3:2 ratio. Pour the 5.3 ounces over the chocolate shavings, and set aside the rest (you can add sugar and whip it, or add it to a drink perhaps?). Place the bowl on small saucepan with about an inch of water in it, and heat over medium-low heat. Make sure the water doesn't touch the bottom of the bowl. Also, make sure that water doesn't get into the bowl of chocolate, or it will seize and be RUINED! Gently stir the chocolate and cream until it starts getting warm and the chocolate starts melting. Be careful not to let it get it too hot, or the chocolate will start to separate. Once most of the chocolate is melted, remove from heat and keep stirring until chocolate is completely melted. Pour into the container, smooth the surface, and place in refrigerator to set. This can take several hours. 

  3. Remove the chocolate from the baking dish and place on cutting board. Cut the rounded edges off, and cut into squares. Toss in a mixture of cocoa powder and cinnamon powder. I grated my cinnamon quill on a microplane, and added to taste. I liked mine with lots of cinnamon! 

    Cover and store in refrigerator.

Recipe Notes

Infused cream recipe adapted from: Amazing food made easy

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