Mint Chocolate Chip Bark
Another chocolate bark pretty enough to give as gifts!
(via Holiday Bark Series: Mint Chocolate Chip Bark | Bakers Royale)
2 1/2 cups regular rolled oats1/2 cup steel cut oats2 tsp. baking powder1/2 tsp. salt1/2 tsp. cinnamon1/4 cup packed brown sugar (or more to your taste)2 cups milk2/3 cup applesauce1/4 cup cooking oil (I used coconut oil)2 cups fresh fruit, of your choice (optional)Preheat oven to 400 F. Lightly grease a baking dish, set aside. In a large bowl combine the oats, baking powder, salt, cinnamon and sugar. In another bowl, combine the milk, applesauce and oil. Add the wet mixture to the dry and mix to combine. Place mixture into a baking dish and bake for 20 minutes. Remove from the oven and gently stir the mixture, then fold in the fruit, if desired. Bake for another 20 minutes or until top is lightly browned. Serve warm and top with yogurt, cream, granola, more fruit or whatever you’d like!
I snapped some pics of the Oreo Truffles Dall, Heather, and I made last night.
HERE is the recipe
BASICALLY:
1 pack of (regular stuff) Oreos
1 8oz pack of Philadelphia Cream cheese
16oz of your favorite kind of Baker’s chocolate (I picked Ghirardelli’s Baker’s White Chocolate.)
INSTRUCTIONS:
-Grind up the Oreos so they are like a powder
-Mix the 8oz pack of cream cheese with the Oreos until it becomes a paste.
-Roll into small meatball sized balls. (Or however big you want them)
-Then melt the 16oz of chocolate on the stove at LOW heat.
-Now take the balls you have just rolled and set them into the melted chocolate and roll them around until they are completely covered. Then take them out of the chocolate with 2 forks like a “claw machine” ha. Set them all on wax paper.
-After you have dipped all the balls in the chocolate, you can decorate while the chocolate is still soft.
-Put them in the refrigerator for about an hour. And BOOM. Done!
Chocolate hazelnut layer cake—a decadent birthday gift
0_o i would DIE if anyone ever made this for me. oh god, its beautiful.
Tortilla and Black Bean Pie
- 4 (10-inch) whole-wheat flour tortillas
- 1 Tablespoon canola oil
- 1 large onion, diced
- 1 jalapeno chile, seeded and diced
- 2 cloves garlic, minced
- 1 chipotle chile in adobo sauce, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chile powder
- kosher salt and freshly ground peppe
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (10-ounce) bag frozen corn
- 1 12-ounce beer, or 1 1/2 cups chicken broth
- 4 scallions, thinly sliced, plus more for garnish
- 1/2 cup cilantro, coarsely chopped, plus more for garnish
- 8 ounces cheese, shredded (I used a combo of cheddar and pepperjack)
- salsa and sour cream, for serving
Preheat the oven to 400.
Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.
Heat the oil in a large skillet set over medium heat. Saute the onion and jalapeno until soft, 5-10 minutes. Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.
Add the beans and beer to the skillet, and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes. Mix in the corn, scallions, and cilantro, and remove from heat.
Lay one of the tortillas across the bottom of the springform pan. Layer with 1/4 of the beans, and sprinkle with cheese. Repeat 3 times, finishing with beans and cheese. Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.
Remove from oven and unmold the pie. Garnish with remaining scallions and cilantro, and serve with sour cream.stoked on this!
