Category: Desserts

eggnog cheesecake brownies

Eggnog Cheesecake Swirled Brownies

December 8, 2011 Filled under Cake and Pastry, Desserts, Indulge, Special Occasions, special projects
7 Comments


When it comes to holiday parties, I subscribe to a few rules: Go big or go home. It’s not a party if there’s no cheese. Calories don’t count in December.

OK calories still count, but not during parties. Especially ones that I’m throwing.

Since I enjoy cooking more than baking, I usually go nuts with appetizers, make a few pitchers of my favorite cranberry margaritas, and keep dessert simple with a tray of brownies. That way I don’t have to worry about running back and forth to the oven to swap out cookie sheets, but there’s still a sweet treat for everyone to enjoy. Read More

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Ginger-Coconut-Dark Chocolate Bark

October 30, 2011 Filled under Desserts, Fall, Indulge, Winter
11 Comments

Have you ever made chocolate bark? It’s super easy and you can customize it in an almost endless number of ways. I’ve been snacking on this dark chocolate bark studded with candied ginger, coconut flakes, and macadamias nuts all week and I couldn’t be happier. In fact, I’ve barely even touched the big bowl full of Halloween candy that we bought for trick-or-treaters (usually by this point I’ve eaten so much that we’ve had to buy more… please tell me I’m not the only one with this problem!)

This ginger-coconut bark would be perfect for holiday entertaining, or just to have around to snack on with a mid-afternoon cup of coffee or tea. Tied up with a pretty ribbon, it would also make a great  gift for unexpected guests or last-minute get togethers. Let the kids have all the Halloween candy – it will just mean the grown-ups will be able to keep this all to themselves. Read More


Ginger-Coconut-Dark Chocolate Bark

Prep Time: 10 minutes
Total Time: 1 hour and 10 minutes

This ginger-coconut-dark chocolate bark is bitter, spicy, and sweet so a little goes a long way. Along with a cup of tea or coffee, it makes the perfect mid afternoon pick-me-up or evening treat. This bark can be kept refrigerated for several weeks.

Unsweetened shaved coconut and candied ginger can often be found in bulk bins in the natural foods section of your grocery store. Shredded coconut can be substituted for shaved, but it’s softer and doesn’t have the same “crunch” that shaved coconut provides.

Ingredients

  • 1 bag (6 ounces) good quality Bittersweet Baking Chips (I used Scharffen Berger 70%)
  • 1/4 cup Candied Ginger, chopped
  • 1/4 cup Unsweetened Shaved Coconut
  • 2 ounces Macadamia Nuts, chopped

Preparation

  1. Line a sheet pan with either a a silpat or a 9×11 piece of parchment paper sprayed lightly with cooking spray.
  2. Create a double boiler by setting a bowl over a small pot of simmering water. Add the chocolate to the bowl and stir until fully melted.
  3. Working quickly, spread the chocolate in a 1/4-inch layer over the prepared baking pan. Scatter the ginger, coconut, and macadamia nuts evenly over the chocolate – be careful not to leave any big gaps!
  4. Transfer the baking sheet to the fridge for 1 hour to allow the chocolate to set. Once the chocolate is firm, use your hands or a sharp knife to break the bark into roughly shaped pieces.