Tis the season, thought I'd test some Christmas recipes to share with you. An Eating Well recipe for low fat Fudge Chocolate Chip Ginger Cookies sounded like a yummy adult alternative to gingerbread cookies. I changed a few ingredients (the type and ratio of chocolate based on what was left on the supermarket shelves during this busy baking season, and using ground ginger instead of crystallized ginger—didn’t want to pay $10 for a little jar!), and then thought the amount of flour listed was a typo—the 1/4 cup it called for produced a batter with the consistency of thin ganache so I added another cup of flour. Oh, and I omitted the chocolate chips thinking it might become too sweet! Yikes, with so many changes it turned out more like a biscuit than a cookie, with a slightly bitter flavor reminiscent of French chocolate truffles (should have added those chocolate chips!). These would be fine with tea or cocoa but overall not a keeper recipe.
Thankfully the next one was a keeper! Almond and Tart Cherry Bark, modified from a Delish recipe originally using pistachios, was almost too easy. With just four ingredients, this no-bake fast recipe is fool-proof even for a novice. There's a lot of room for variation. I changed the amounts of the ingredients only to fit what was available in the store. I used presliced almonds but you can use any favorite nut. The fun part is breaking the bark into pieces; no clean cuts with a knife required here! The end result was pretty enough to pack in festive boxes and give as gifts.
Almond and Tart Cherry Bark
12 oz semisweet chocolate chips (or bittersweet chocolate if you prefer less sweet)
7 oz white chocolate
8 oz roasted sliced almonds
6 oz Craisins, cherry flavored
- Place semisweet chocolate and white chocolate in two separate microwave-safe bowls or measuring cups. Heat semisweet chocolate on high for a minute and stir; heat another minute and stir again. Heat additional 30 seconds if not completely melted and then stir well. Repeat melting process with white chocolate.
- Stir 1 cup of almonds and 1 cup of Craisins into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet chocolate mixture and, with a tip of a knife, swirl chocolates together for a marbled look. Sprinkle with remanining almonds and Craisins.
- Refrigerate bark 1 hour or until firm. Break bark into pieces. Refrigerate in tightly sealed container up to 1 month.