Chocolate & Peanut Dipped Cherries

Desert | July 26, 2016 | By

This is hardly a recipe. It’s a fridge full of fresh summer fruit and a sweet tooth after work. It’s something to pop in your mouth while you’re making dinner and are too hungry to wait for it to be ready. It’s a little bit of sweet with a little bit of antioxidant. 4 ingredients to enjoy on a deck, porch or patio, savouring the simplicity of the season. 

You can easily adapt this recipe based on how many cherries you’d like to make (I did 10)

Ingredients:

10 ripe cherries

1/4 cup chocolate, or chocolate chips

About 3 tbsp peanuts (raw or roasted)

Sea salt

  1. Wash however many cherries you’re using

DSC00317 2. Place the chocolate in a small bowl and heat – on the stove or in the microwave – until melted, stirring often DSC00324 4. Chop the peanuts as finely as you can. The smaller they are, the more easily they will stick to the chocolate.

5. Line a plate with parchment paper and assemble all ingredients. Dip each cherry into the chocolate, roll in the chopped peanuts, sprinkle with salt and place on the plate. 
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6. Let them set in the fridge and enjoy!

Dark Chocolate Bark with Cranberries, Pistachios and Sea Salt

Desert | July 26, 2015 | By

We always have a bar of good dark chocolate lying around the house. It’s something that’s cracked out with tea before bed, or as soon as you get in the door after a long day. A bar of dark chocolate was always included in my exam-studying-care-packages from home this year as well. Honestly, during exam season, my favourite part of the day was closing my books for the night and having a few squares of chocolate with a book or tv show. A reminder of home and a comforting treat, I consider it health food and will gladly eat some everyday! This recipe couldn’t be easier: 4 ingredients and no oven required, you’ll be eating your worries away in no time.

Ingredients:

9 inch square pan (or really any pan or flat dish for that matter)
Parchment paper
1 1/2 cups dark chocolate (in any form: chocolate chips, bar or block)
2 tbsp dried cranberries
2 tbsp shelled pistachios
Kosher salt

1. Line your pan with parchment paper to easily lift out the bark once it’s set.
DSC_04282. Measure out the chocolate and place into a microwavable bowl or double boiler. Melt, stirring often, until smoothDSC_04313. Spread in an even layer into the panDSC_04364. Immediately sprinkle with cranberries, nuts and salt so that they stick to the chocolate
DSC_0433
DSC_04376. Let set in the fridge for about an hour, then cut into small pieces. Store in the fridge and enjoy!DSC_0439

Plum Berry Pie

Desert | May 20, 2015 | By

When I was younger, I loved flipping through cookbooks and tagging recipes that looked exciting and tasty. I would never really consider the level of expertise they required; I just wanted to make something interesting. This yielded mixed results, but the fun, for me, was the cooking experience. I remember deciding to make an extravagant apple pie for desert one night, after finding the recipe in a Williams-Sonoma cookbook. And although I had never even made dough before, I decided to give it a shot and it actually turned out quite well. I continued to experiment with recipes and now pies have become a special occasion desert for us. This plum berry one I made on Monday night for Maggie’s arrival home from the UK. While I’m more hesitant to jump into complex recipes than when I was small, pie is something special I love to make, which is always much appreciated and well worth the effort.

Ingredients:

Two pie crusts (I used Martha Stewart’s Pate Brisee recipe which can be found here: http://www.marthastewart.com/317858/pate-brisee-pie-dough)

5-6 plums

1 pkg (6 oz) raspberries

1 large handful strawberries, sliced

1/2 cup blueberries

Juice of 1/2 a lemon

1 tsp cinnamon

2 tbsp sugar

1. Preheat your oven to 400 degrees.

2. Mix together the fruit, lemon juice, cinnamon and sugar in a large bowl.

DSC_0432DSC_0433 3. Roll out the dough and place one crust into a pie dish, folding the edges in.

4. Pour fruit into the crust, mounding it slightly in the middle.

DSC_04366. Top with the second crust, in whatever way you like. I made a lattice pattern here but you just also just cover the fruit with the whole crust.DSC_0440 7. Bake for 15 minutes, then lower heat to 350 and continue to bake, for another 45-50 minutes, or until golden brown. DSC_0446