First off, a big congratulations to my friend Julie Hyzy for her acclaimed new release, Buffalo West Wing. I can’t wait to find out what Chef Ollie is up against this time! This book is coming out to outstanding reviews, so y’all be sure to pick up a copy.
New Year. Time to crack down on what we’re eating and start the new year out right. Make resolutions, make plans, get healthy.
Or not. :)
Rules are made to be broken, aren’t they?
I do like to start out a new year with something sweet. Maybe that’s just as superstitious as eating greens was—but it makes me think the year will be sweet, too.
With this recipe, you can break the rules just a little bit. A pinch of chocolate bark here and there…and pecans are good for you!
Jenn gave us a treat last month with her delicious peppermint bark recipe.
Or, if you really do want to be good, just bookmark this recipe and make it next month…and give it to your sweetie for Valentine’s Day. :)
1 cup pecans chopped (or any chopped nut)
3 (4oz) Ghiradelli 60% cacao Bittersweet Chocolate Bars
3 (4oz) Ghiradelli White Chocolate Bars
1 tsp kosher salt
Line jelly roll pan with parchment paper
Break each chocolate bar into even pieces
Arrange alternately in checkerboard pattern in pan on top of parchment paper
Bake at 200 for 5 minutes until chocolate is melted
Remove pan and swirl chocolate with a toothpick for a marble pattern
Sprinkle with nuts and salt
Chill 1 hour
Break into pieces
Enjoy breaking your resolutions! I know I am! :)
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig