Slow Cooker Split Pea Soup with Whole Wheat Rolls

Let me preface this post by saying that I am not a huge fan of slow cooker recipes. The ones that I have tried out were just subpar to other methods of cooking, albeit super convenient! My crock is mostly reserved for mulling wine... which is a highly important task that I take very seriously.

I decided to take a chance on this split pea soup mostly because I am on Christmas break and feeling a little lazy. These days following Christmas have been a chance for me to really let me hair down. Things had been super hectic in the weeks leading up to Christmas and I was feeling the stress of getting everything done in a short time! Thankfully, everything went very smoothly and I had a wonderful couple days with family. I really am so blessed.

And, oh my goodness, was this slow cooker soup worth the risk!! Slow cooking the soup with the hambone over 7 hours allowed the bone to entirely shed the remnants of ham, and the peas to break down thickening the soup into one beautiful mess. Plus, it allowed me to run errands, go to the gym, and even finish up the Jinx (you NEED to watch that mini series if you haven't yet!) and nap it out before it was done! I don't think I'll be jumping on the slow cooker bandwagon anytime soon, but this is one recipe I would certainly do over again in the crockpot.

In all the extra time I gained by putting this in the crockpot, I decided to take on another adventure. I have tried working with yeast a couple times, but have failed in getting bread to rise properly and gave up. Lame, I know. I decided that today I would face yeast yet again in an attempt to conquer my fears and also to make some yummy looking whole wheat yeast dinner rolls by one of my favorite bloggers, Half Baked Harvest. Let's just say, I won!! They were amazing! And a perfect compliment to the soup. There might have been a victory dance involved.

One impromptu dinner guest even exclaimed "Amy... This is OUTSTANDING." The soup, not my victory dance. But now that I think about it, probably both. 

Slow Cooker Split Pea Soup

Serves 6

1 ham bone (be generous with the meat you leave on it!)

1 16oz bag of split peas

1 yellow onion, diced

2 cups chopped carrots (about 5 small)

4 stalks celery, chopped

4 cloves garlic

2 tbsp chopped parsley

6 cups chicken broth

Place all ingredients in the slow cooker. Make sure everything is covered by the chicken broth. If your ham bone is barely fitting in the crockpot like mine was, check back in a few hours. It will be much more flexible and you can make sure the entire bone is submerged.

Cook on high for 6-8 hours, stirring occasionally. Remove the bone when finished. Season with salt and pepper!

Whole Wheat Rolls

http://www.halfbakedharvest.com/easy-fluffy-pull-apart-whole-wheat-buttery-dinner-rolls/

Croque Madame with Spinach and Smoked Salmon

Since I started blogging, I've started actually reading some of the entries by food bloggers instead of just scrolling down in a hurry to read the recipes. Some of them are truly very creative and inspirational cooks, some of them I feel like I could be best friends with, but others I have found repeat recipes they have encountered elsewhere on Internet without citing the original source. I was honestly flabbergasted when I read an entry by a blogger that I thought was great, but did exactly that. "I found this recipe on all recipes and it had over 3000 likes. I tried it and it was amazing"... And this is followed by a recipe titled "My Chocolate Chip Cookies". That's extremely selfish… And that's plagiarism! 

I have made a point on the blog to site the original source even if I slightly modified a recipe. That person should get the credit! And it really irks me that someone would take credit for something that is not theirs. What does it hurt to give that person a pat on the back and say, great job! I recognize you and you inspired me ! Definitely the fourth-grade teacher in me talking, lol. It's one of those lessons that I work really hard to instill in my students and then of course when I see it in the adult world it makes me kind of crazy. 

So, here's a recipe that I definitely found on the Internet and I definitely followed step-by-step. Their picture is a way more glamorous than mine, so kudos to you blogger! It's a very simple, traditional French sandwich, basically a super fancy and impressive grilled cheese. As you can see from the background of this picture, I really didn't have a ton of time to be cooking and staging a photo so this was the perfect quick and delicious meal. I've been overwhelmed lately with Christmas preparations! 

Anyway, follow the link below to make this unbelievably delicious sandwich. And maybe while you're at it, leave a comment for the author telling them how amazing they are :-)

http://drizzleanddip.com/2015/08/14/croque-madame-with-spinach-and-smoked-salmon

Cranberry Orange Cupcakes with Candied Orange Peel

The Happy Friday!! I can't believe I've made it to Christmas break. Much needed rest, relaxation, and simply hanging out! Perks of being a teacher!

I'm in a really good place right now. I've settled nicely into my new job and really, really like the people I work with. Good people, you know what I mean? The kids are great and we have fun learning everyday. I am happy in my new home with my other half and our canine other half. Just lots of love all around. Not to mention my love for Ugly Sweater Day at work, which was the perfect excuse to wear my favorite purchase from China.

And what better to celebrate love with than cupcakes?! At school this week, as part of a holiday celebration, people bring goodies each day. For my day, I knew I needed to seize the opportunity to BAKE. There were two cupcakes that had been working on my mind lately (this is what I think about WAY MORE THAN ANYONE SHOULD) and it was awesome to finally have the excuse to bring them to fruition.

The first was the well realized cranberry orange cupcake. It really turned out to be quite an elegant cupcake and I was definitely feeling proud of myself. The second was a new technique I have not tried yet, a chocolate peanut butter cupcake dipped in chocolate. I'll need to buy a new piping tip for this one before I unveil it, as they were not as pretty as my perfectionist self would have liked. Very very tasty however!

My apologies for the strange amounts - I needed to make smaller batches so I could be overly ambitious and make different  cupcakes on the same night... Not to mention complete them in time to go to the Bulls game!

Cranberry Orange Cupcake with Swiss  Merengue Buttercream

Makes 10 cupcakes

1/2 cup flour

1/2 cup cake flour

1/3 tbsp Baking soda

1/3 tsp Salt

5 1/2 tbsp butter

1/2 and 2 tbsp Sugar

1 egg and 1 egg white

1 tsp Vanilla

1/3 + 1 tbsp Milk

1 cup cranberries, quartered

Zest of 1 orange

For the Swiss Merengue:

2 egg whites 

1/2 cup sugar

1 stick butter (room temperature)

1/2 tsp vanilla

1/4 (and more depending on your taste) of the Cranberry Orange Compote

Cranberry Orange Compote 

2 cups cranberries

1 tsp basalmic vinegar

Juice of 2 oranges

1/4 cup sugar 

Preheat the oven to 375°F. 

Line 10 cupcakes tins with liners.

First, combine 3 cups of cranberries, the juice of 2 oranges ( zest this orange and use for it in the batter) basalmic vinegar, and 1/4 cup sugar. Cook down until fruit has broken and is really cooked down. about 20 minutes. 

In a stand mixer, cream the butter and sugar together until fully incorporated, light and fluffy, about two minutes. At the eggs one at a time and a corporate fully, about four more minutes. Add vanilla.Add the dry ingredients, alternating with the wet. Add in the grated zest of 1 Orange

Fold in the fresh cranberries. Fill cupcake liners about two thirds of the way full. Bake for 18 to 20 minutes.

Meanwhile prepare the Swiss meringue buttercream. Heat the egg white  and sugar in a double boiler our hot water, whisking. This make sure he needs to reach about 160°F, or just before it begins to boil.

Transfer the mixture once it reaches the correct temperature into a stand mixer with the whisk attachment. Beat on high for at least 10 minutes. After the mixer has cooled, continue beating on low as you add the butter tablespoon by tablespoon. Once the butter is fully incorporated, add in the cranberry orange compote and vanilla. Whisk to combine. Frost your cakes, top with candied orange peel (below), and voilà!

Candied Orange Peel

Serves 10

One orange (I took the peel from one of the oranges that I later juiced for the compote above)

3 cups sugar

1 cup water

First, cut the peel off the orange. Cut into thin 1/8 inch slices.

Combine 1 cup of the sugar and one cup of water into a sauce pan. Heat over medium heat until simmering. Reduce heat to low and add in the orange peel. Simmer on low for 45 to 60 minutes or until the orange peel is translucent. I did mine for the full 60 minutes.

Drain from the syrup and toss in a bowl of sugar. Make sure each piece has separated from the next and is covered in sugar. Let sit for about 15 minutes. Save that syrup to make your own orange soda!

Turkish Pide

Let me just preface this post by saying that what you are about to see is RIDICULOUSLY delicious!! Unless you are well versed in your Eastern Europe/ southwestern Asian cuisine, you might not have heard of pide. Instead of pitying you, I will show you the following picture and guide you to enlightenment.

It's basically a lamb flatbread, but with the right veggies and seasonings is simply fabulous. For me, it brings back memories of Istanbul, drinking raki on a rooftop bar in Taksim, enjoying time with my students in Sirinevler, or scouring the Egyptian Bazaar for fascinating finds. Istanbul was such a fun stint in my teaching-English days, and the wonderful thing about making this dish is that it brings back all the memories. 

This is a traditional food, found pretty much on every corner in Turkey. I used the dough recipie below. I rolled it out thin to make 4 long boat shaped pide. 

http://allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

Turkish Pide

Serves 4

1 lb ground lamb

1 small yellow onion

1 can diced tomatoes 

3 cloves garlic, diced

1/4 cup dry white wine

1 tbsp basalmic vinegar 

2 tbsp of chopped parsley

2 tbsp of chopped mint

1 teaspoon cumin

1/2 tsp cayenne

Salt and pepper

Parmesan (if desired)

First, finely chop the onion. Heat a skillet over medium heat. Add a tbsp of olive oil to the pan with the onions and sauté for about 5-7 minutes. Add in the minced garlic and sauté until fragrant, about 1 minute. Drain the can of tomatoes of the juices and add to the pan, along with the wine and basalmic vinegar. Cook these down until all liquid has evaporated, about 15 minutes. Remove from heat about allow to cool. 

Meanwhile. Prepare the dough recipe above.

Preheat the oven to 425°F. Prepare the rest of the filling. Combine the ground lamb, herbs, and spices. When cooled, add in the tomatoe mixture. Layer the filling over the dough and fold in the edges. Brush sides with olive oil. Bake in the oven for 20 minutes. 

Top with Parmesan (if desired) and enjoy!

Sesame Crusted Tuna with Wasabi Sunomono and Spicy Miso Soup

Sometimes I feel like there's nothing much new to write about. Just working on and enjoying the same old things. So here's a semi boring life update!

 I haven't been to the gym as often the past 2 weeks due to being busy, but I'm looking forward to Christmas break for this reason. I'm planning to make some pretty chocolates next week, which is a fun adventure I look forward to filling you in on! I got some really cute chocolate molds and am more excited than I should be. 

I finally taped off guidelines for where my picture wall will go, and the art is in transit! Can't wait to share! I'm also rewatching Heros (because I was lost at the beginning of Heros Reborn) and I forgot how good it was. Great show to distract me on long elliptical runs. Kenny and I have both been sick with different ailments in the past week, so boo. Karma is doing well, still as loveable and silly as always, forever searching for more belly scratches wherever she can find them. Which is most places!

Actually, something out of the ordinary did happen recently! I don't usually have visitors on weeknights because I'm old, but tonight was a special exception! One of my best friends, Kimmy, came over to collect some apple butter we had made for Christmas gifts and stayed for dinner. We also needed to get some cookie baking out of the way and to #BakeItForward to get that $1 out of Food Network for those hungry kids. We tried out this Ginger Mollasses cookie from a great blogger, Gimme Some Oven. It sounded like it was going to be interesting and yummy, but it was ridiculous yummy. Like eat all of them right away yummy. Luckily, we kept our wits about us and brought the leftovers to work the next day so that others might enjoy them. 

Both of us are focusing on eating healthy (but everything in moderation! You can't deny us cookies around Christmastime!) so this was the perfect meal for us. I've been wanting to try out Sunomono for myself. It's a Japanese salad consisting of cucumbers and seaweed which is super healthy for you, not to mention delicious!! I put my own little twist on it bychanging  up the vinaigrette; I just purchased some wasabi and apologize in advance for putting it in everything the next couple weeks.

The miso soup I make is not the traditional soup. For one, I don't have and can't find kombu, which is a seaweed, or bonito flakes, dried fish flakes. Without these ingredients, I can't make the dashi, which is the traditional broth. That being said, this soup still tastes awesome, especially with deviation #2, jalapeños. 

Sesame Crusted Tuna

Serves 3

3 4 oz Tuna Steaks

 1/4 cup Black and white sesame seeds

Salt and Pepper to Taste

Bring your tuna steaks to room temperature. Salt and pepper to taste. 

Using a cookie sheet, spread out the sesame seeds. Press the seeds into the steaks until the steaks are mostly covered with seeds on all sides.

Heat a skillet on medium high heat. Melt coconut oil in the skillet, and then cook each steak about 1 - 2 minutes per side. Serve immediately!

Sunomono

Serves 3

1 Cucumber 

1/8 cup dried Wakame (dried seaweed)

1 tsp Wasabi

2 tbsp Rice wine vinegar 

2 tbsp Olive oil

Salt to taste

First, prepare the wakame. Bring about 2 cups of water to a boil and then add the wakame, cooking for about two minutes until the seaweed is hydrated. Drain.

Prepare the vinaigrette by adding all the remaining ingredients together.

Slice the cucumbers thin. Add In the wakame and the vinaigrette and stir to combine.

Spicy Miso soup

Serves 3 

5 cups water

3 tbsp white miso paste

1 jalapeño, sliced thin, half seeds removed

2 tbsp dried wakame

1/4 cup scallions, chopped

Bring the water at jalapeños to a boil. Add miso and stir to combine, another two minutes. Make sure to taste test at this point. I find that different miso pace have different salt levels, so you may need to adjust. 

Add the wakame and cook for another two minutes until the seaweed has expanded and is fully hydrated. Remove from heat, divide into bowls, and garnish with scallions.

Spicy Honey Mustard Chicken with a Butternut Broccoli Salad

So many times recently I've heard people talk about how hard it is to eat healthy. Tired of eating salads, tired of eating boring food. Without seeming overly helpful or rude, I want to open their eyes to the very real and very delicious world of healthy eating! It does absolutely not have to be boring, or difficult, or expensive. Come under my wing!!

This meal was an awesome one. I was inspired by a salad by and thought I would do my own take on it. It's really quite simple, but chock full of rich antioxidants and awesome flavor. Plus, in season ya'll! The best way to cook!

Spicy Honey Mustard Chicken

Serves 2

2 chicken breasts

1 Tbsp dijon mustard

1 tbsp honey

2 tbsp olive oil

1 tsp siracha

2 cloves garlic, diced

Salt and pepper to taste

Heat the grill pan on medium high heat, brushing the surface with olive oil.

Combine all ingredients except for chicken into a sauce. Salt and pepper the chicken to taste, and grill 5-7 minutes on each side. After flipping the check in the first time, brush with the sauce. When you put the chicken on to the plate, flip to the other side and continue to brush the chicken with the sauce. Let site for 3-5 minutes, then slice and serve over the salad below!

Broccoli Butternut Squash Grain Salad with an OrangeVinaigrette 

Serves 2 - 3

I followed this recipe! I omitted the lentils, however and used fresh broccoli and butternut squash (cubed, roasted at 400°F for 15 - 20 minutes). 

http://www.edibleperspective.com/home/2014/12/3/broccoli-and-butternut-squash-grain-salad-with-orange-vinaig.html

Chipotle Sweet Potato Zucchini Fritters

Every grownup knows that the best and most important meal of the day is not breakfast, but brunch. Brunch is a miraculous combination of breakfast food and "rest of the day" food, and with the basically mandatory accompaniment of mimosas, a party! How could you not love brunch??

There are so many amazing brunch places in Chicago. For example, Wilde, where I was today with my Book Clud ladies (a truly stellar bunch of readers). This city has its priorities straight on that at least... All the other corruption aside. It's been shameful everything that has put Chicago in the spotlight lately. SHAME.

Fantasy football playoffs are well underway. We have 2 week playoffs which is very interesting. I just toppled my first opponent (take THAT, Mom!) and move onto the next round to face a monster of a team. I'll keep my fingers crossed and my lineup stacked!

In the mean time, I'll dream about my next brunch to take the edge off the anxiety of Fantasy Football ... the only cure is more brunch!

Chipotle Sweet Potato Zucchini Fritters

Serves 4

1 large sweet potato 

2 small zucchini 

2 cups corn

2 chipotle pepper in adobo

1 tbsp of that adobo sauce

1 tsp cumin

1 tbsp chili powder

1/2 tsp Cayenne

2 tbsp honey

1/2 cup flour

1 egg for fritters

1/2 cup vegetable oil

4 eggs for topping

2 tbsp vinegar

Bacon

Shred the sweet potato and zucchini using a cheese grater. Add the next 9 ingredients and mix thoroughly.

In a medium skillet over medium high heat, fry the bacon. After you have removed the finished bacon, add up to a half cup vegetable oil. When the vegetable oil is heated through, form your fritters into 1/4 cup sized balls. Drop into the oil and flatten with a spatula (about 1/2 inch thick). Cook 3 to 5 minutes on each side, or until crispy.

Meanwhile, poach the eggs. Heat water in a small saucepan until boiling. Add in 2 tablespoons vinegar. When the water reaches a boil, swirl vigorously around in a circle with a spoon. Drop one egg in and let it sit for three minutes. After three minutes, remove the egg with a slotted spoon and repeat the process.

Top fritters with a poached egg and crumbled bacon. Enjoy!

Butternut Squash & Barley Salad with a Cranberry Orange Compote

The weeks are just flying by! I can't believe it's Monday night again and the weekend is already one whole day past. It feels like I am always saying to Kenny, "I'm so happy it's Friday!" And then, "I can't believe it's Sunday night already!" Yet somehow it always feels like it's the middle of the week... 

I'm hosting Christmas this year for Kenny's family which has been a bit stressful to think about.  This is our first year hosting, and since we just moved to our project house in May, not much is done. I haven't even put pictures on the walls because I can't paint because we are getting new woodwork next year but in order to do that we need new floors so basically I'm a sitting duck! It's begun to be really frustrating, so I decided that I would put up my art wall at least, using Christmas as my motivation to get it done. I've been eyes a few pretty prints/ paintings on Etsy, and just made a couple purchases today. Once we FINALLY get our engagement photos (I know, the wait is killing me too!) it will be complete. Exciting little project! Feels great to finally begin to do something.

Anyhow, because I'm so busy with obsessing over how the art wall will pan out, I don't have a lot of time to spend prepping dinner. This recipe is an amazing weeknight meal for exactly this reason. Simple, hearty, and nourishing. Perfect for Meatless Monday as well!

I was inspired by a recipe I found on Pinterest (when am I not?) by blogger Cherry on my Sundae. I followed her recipie pretty closely, though I used fresh cranberries and cooked them down into a delicious compote. See that recipie below, and substitute for "dried cranberries" in the the recipe on her site.

P.S. Definitely make extra berries. Maybe too with a little vanilla bean ice cream and eat the leftovers for dessert? Just saying.

Cranberry Orange Compote

Serves 2 salads (and a little more for that ice cream business we discussed earlier)

1 cup fresh Cranberries

Juice of 1 orange

Zest of 1 orange

1 tbsp Basalmic vinegar

1/2 tsp garam masala 

3 - 5 tbsp Honey (depending on your desired level of sweetness... I err towards tart)

Combine all ingredients into a sauce pan over medium heat. Stir frequently and bring to a boil. Cook 5-10 minutes uncovered until berries began to break down. Remove from heat.

Turmeric Grilled Chicken with a Pomegranate Slaw

I'm clearly on a turmeric kick, and a low calorie one at that. This was an awesome meal that was under 500 calories! I mean, one of those meals that you sit back and think, damn! That's good! I DID that! Also, those yellow turmeric stains in my nail beds and on the countertop. I also did that.

I've been working on a website to officially launch my baking business the past week. I'm pretty excited about it... but also terrified. I feel like I'm really putting myself out there, and yeah, I could certainly fail. But I have to try, right? You'll never know what could have been if you don't take a leap of faith. And it's not like I'm on a time schedule anyway... That's the nice thing about a side job:) So, if you're having a party seriously call me and I will make you dizzy with delightfully delicious desserts (and my tendency to alliterate when excited).

Until then, seriously try this out. Yummaayyy yo! *high five*

Tumeric Grilled Chicken

Serves 3

3 chicken breasts (about 5 oz each)

1/4 cup olive oil

1 tbsp siracha 

1 tbsp packed brown sugar

1 tbsp turmeric 

1 tsp coriander seeds

1/2 tsp pepper corns

For the Pomegranate Slaw

Serves 3

2 1/2 cups Cabbage, shredded

1/2 cup Red onion

1/2 cup Carrot

1 tbsp Honey

3 tbsp Mayonnaise 

1 tbsp Rice wine vinegar

1 tbsp Olive oil 

1/4 cup Pomegranate seeds

Salt and pepper to taste

First, marinate the chicken. Toast the coriander seeds in a skillet over medium heat, then transfer to a mortar and pestle, add peppercorns, and grind to a powder. Add in brown sugar and continue to grind. Combine with al other ingredients, including chicken, and marinate for at least 1 hour.

Prepare the slaw. I used a julienne slicer to finely cut up the cabbage, onion, and carrot. Combine with all ingredients, pomegranate seeds last with care, and salt and pepper to taste. 

Heat your grill pan over medium high heat. Brush with olive oil. Cook chicken breast about 5-8 minutes per side, depending on thickness. Let rest for a few minutes until serving. Serve over slaw!

Turmeric Detox Bowl

Back to school again. Sigh. It's kind of bittersweet heading back to work after an extended break. On one hand, I'm happy to see everybody again and get back to my routine (I'm always so much more productive), but on the other hand, there's rest and relaxation a glass of wine! Yes please!

I don't know about you, but around this time of year I eat a lot. A lot of stuff I don't normally eat and a lot of it! My body always feels thrown off by the added sugar and fat, which tells me 2 things. One, I need to throw in a little detox, and two, I'm getting old. Older and bolder!

Detox for me is not a juice cleanse, or a fast, although NPR had an interesting piece on this!

http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health 

For me, it's a day where I hit the veggies hard, drink tons of water, and eat really, really clean. That does not mean sacrificing flavor however! Healthy and clean absolutely can be delicious and satisfying and easy!

This bowl was a great way to end a "detox" day. The turmeric broth has a really excellent flavor that it's everything together, and not to mention the health benefits it brings. I feel great this morning and think I'm going to continue this "detox" streak for another day. Will let you know what I come up with next!

What do you do to put yourself back on track? Would love to hear!

Turmeric Detox Bowl

Serves 2

2 large carrots, sliced

2 bulb onions, halved lengthwise 

4 sprigs of fresh thyme

1 cup cooked barley

1/4 cup diced red onion

1 tbsp fresh ginger, grated

2 cloves garlic

2 tbsp coconut oil, melted 

1 1/2 tbsp tumeric

2 - 2 1/2 cups water

Juice of 1/2 lemon

Salt and pepper to taste

Heat the oven to 400° Fahrenheit. Toss carrots and onions in 1/2 of the oil, thyme, salt and pepper. Roast for 20 minutes (you can roast the meatballs at the same time to maximize efficiency!).

While vegetables and meatballs are roasting, prepare the broth. Add red onions to a deep skillet over medium high heat. Cook for 5-7 minutes off until beginning to carmelize. Add the ginger, garlic, and thyme and cook for another minute until fragrant. Add tumeric and more oil if necessary and sauté for an additional 3 minutes. Add the water (less at first) until you reach your desired concentration. Bring to a boil and simmer for 10 minutes. Remove from heat and squeeze in lemon juice. Season with salt and pepper.

Serve with vegetables, barley, and meatballs below.

Turkey Meatballs

Makes about 8 meatballs

1/2 lb ground turkey

1/4 cup panko bread crumbs 

1 egg

1/4 cup red onion, diced

1/2 tbsp siracha 

1/2 tsp cumin seeds

1/2 tsp coriander  seeds

1/2 tsp curry powder

1/2 tsp salt

1/4 tsp pepper

In a skillet, toast the cumin and coriander seeds over medium heat until fragrant, about 3 minutes. Grind using a mortar and pestle. Combine all ingredients in a bowl and mix thoroughly. Mold into balls and place onto a baking sheet. Bake for 20 minutes at 375°F. 

White Chocolate Dipped Fresh Cranberry Cookies

Woohoo!! Thanksgiving break!!

... is basically over! Sigh. One of the best things about being a teacher is that you never have to give up those breaks you looked forward to so much growing up. I think teachers enjoy them more than the kids. The secret's out!

I had an amazing time relaxing with friends and family. I really am so lucky on both sides, mine and my fiancé's, to have a loving, wonderful, and entertaining family members. 

One reason I think I love being with my family so much is that we are a competitive bunch of gamers. Euchre, Settlers of Catan, you name it! The new favorite is called "Splendor". It was "game of the year" last year. It's simple to learn but has a lot of strategy. The only downside is it's only four players. You'll be fighting for a spot! 

We also played a couple rounds of "Bang!". It's a great game old western themed that involves role-playing and a lot of strategy. Plus it's an Italian and English game so you learn some words  in the process. I'm sure knowing how to say "panic", "general store" and "missed" in Italian will come in handy one day very soon.

My favorite complements to some intense game playing? Finger food. Specifically cookies! These cookies were really lovely with the burst fresh cranberry. My favorite desserts have that fresh fruit component, but cranberries are new for me. It was my first time cooking with fresh cranberries and I've got a bunch of leftovers that I can't wait to put to good use. 

White Chocolate Dipped Fresh Cranberry Cookies

Makes about two dozen cookies

6 tbsp unsalted butter

1/2 cup sugar

1/2 cup brown sugar

1/2 egg, beaten

Scant 1/3 cup whole milk

1 3/4 cup All purpose flour

1 tsp Baking powder

1/4 tsp Salt

1 tsp Vanilla 

3/4 cup chopped Walnuts 

2 cups Cranberries, halved

Zest of 1 lemon

3 tbsp heavy cream

1 1/2 cup white chocolate 

Preheat oven to 350°F. 

Cream the butter and sugar together in a large mixing bowl with the paddle attachment. Add in the sugars and mix to combine them to make sure it's creamy. Mix in the egg and vanilla.

Combine all the dry ingredients.

Add the dry ingredients and then the wet ingredients, alternating until fully incorporated. Carefully fold and walnuts and cranberries.

On parchment paper lined baking sheets, bake the cookies for 16 to 20 minutes or until beginning to look golden brown on the top. 

Once the cookies have cooled, prepare the ganache. Add the cream and white chocolate to a double boiler over boiling water. Stir frequently. When melted, use a spatula to maneuver the chocolate and dip each of the cookies halfway into the ganache. Let the excess chocolate roll off, wiping excess off with a spatula. Lay cookies back on the parchment paper, allowing to dry for at least 10 minutes

Start of the game of Splendor, and grab a cookie to nibble while you strategize!

Coconut Cupcakes With a Coconut Meringue Buttercream and Triple Citrus Curd

Oh, cupcakes. How I love thee.

I'd been dreaming of a coconut cupcake ever since the first cold day this year when I started dreaming about tropical vacations. And when one of my best friends decided to host a brunch, I knew I had to seize the opportunity to make my dreams come true! I have to bake for events, because I only bake for events, because if I bake only for myself I will eat every last bit. No good for that waistline I've been working so hard at maintaining!

Anyway, the brunch was so fun. My other bestie is an Arbonne consultant, so she was there promoting and educating us on the products. I use several of them, and have to say I see a big difference in my skin with this new skin care routine. I can hook you up if you're interested In hosting a facial party!

I'm so lucky to have these awesome ladies in my life. They not only put up with my quirks (I have several) but they are so supportive and kind and hilarious and fun... I could go on and on!

You'll definitely want to try out these cupcakes. Swiss meringue is my all time favorite buttercream, though I have not tried Italian meringue (although it seems quite similar so I assume it would be a tie)

The triple citrus curd is really out of this freezing, snow covered world. I used pomelo (finally! If you don't have one, you can easily use grapefruit), lime, and lemon. 

Topped with toasted coconut, they really were quite pretty. 

Coconut Cupcakes

Makes about 23 cupcakes

2 1/4 cups cake flour

1 1/4 cups sugar

2 tsp baking powder

1/2 tsp kosher salt

1 1/2 sticks unsalted butter, room temperature

6 egg whites, room temperature 

1 cup coconut milk

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.

Mix together dry ingredients in your mixer. Add butter in tbsp chuncks until batter resembles a course dough. Combine wet ingredients, and whisk lightly. Add to dry ingredients, and mix on medium speed for two minutes or until light and fluffy. 

Divide into cupcake tins and bake for 15 to 18 minutes.

Coconut Swiss Meringue

1 1/2 cups sugar

6 large egg whites

3 sticks unsalted butter, room temperature

1 tsp vanilla extract

1/4 tsp salt

2/3 cup coconut milk 

1/2 cup unsweetened coconut

Heat the egg whites and sugar in a double boiler. When the mixture is warm to the touch, pour in mixer with a whisk attachment and beat on medium high for at least 10 minutes, or until the bowl is cool to the touch. Drop in butter tbsp by tbsp, being careful to incorporate after each one. Finally, add the vanilla and coconut milk slowly, and beat until mixture is fully incorporated and light and fluffy.

Toast the coconut in the oven at about 350°F for 5 to 10 minutes. Keep a close eye!

Triple Citrus Curd

1 stick unsalted butter

3/4 cup sugar

1/2 cup fresh citrus juice (I ised 1/2 of my pomelo, 2 limes, and 2 lemons)

Pinch of salt

5 large egg yolks

First, prepare your citrus juice. Squeeze the juice of the fruits into a bowl, and then run them through a fine strainer or, as I did, a cheesecloth. 

Melt the butter in a pan over medium heat. Remove from heat and add in the citrus juice, sugar, and salt. Then add the egg yolks and whisk to combine. Return pan to medium heat, whisking constantly. 

Whisk for 10 to 12 minutes, or till curd thickens and reaches a temperature of about 165°F. Cover with plastic wrap directly over the center of the curd and refrigerate for at least 6 hours.

Preparation

Using a piping tip, remove a hole from the center of the cupcake. Pipe about 2 tbsp of the citrus curd into each cupcake. Top with the Coconut Swiss Meringue and toasted coconut!

Éclairs with a Dark Chocolate Ganache and Coffee Pastry Cream

So, let me preface this by saying I bit off way more than I could chew on Saturday. I decided to conquer another one of my kitchen fears and make eclairs for a party that night, and also make cupcakes for a brunch I was attending on Sunday. Typical Amy fashion, I decided to make too much for the first time and just made everything really complicated. Maybe one day I'll learn? (If I tell myself this everytime but never change does it continually decrease my chances?)

I'll post about the cupcakes later, which were wonderful. But for now... The eclairs! They were very tricky! Which is both annoying and satisfying at the same time. I would say I was fine with how they came out as a first attempt, but look forward to continued practice to perfect them. I also had several problems while making them, resulting in me not bringing them to the party like I was supposed to, but instead bringing them to school on Monday two days later. Blurg!

I've made the basic components of an eclair before but never together: pate a choux, ganache, and pastry cream. I decided on a dark chocolate ganache (because, yum) and a coffee pastry cream. This is the first time I've tried to make a flavored pastry cream, and I ran into a couple problems. I can't figure out exactly why, but my pastry cream did not set. It could be because of the different formula, or perhaps I just did not thicken it enough. Either way, you can imagine my dismay when I went to pipe the cream into the eclairs as I was about to leave for the night and realized that the pastry cream wasn't set! Argggh!

To prepare for these pastries, I read a really awesome (if you're a nerdy perfectionist like me) tutorial online by Iron Whisk. It really breaks down the minute details of making the perfect eclair. Seconds blooper of the day: after reading very carefully and very carefully preparing everything, I realized that the recipe given only yields about 10 eclairs! Not enough for the party! Blurggers! (A new exclamation I'm trying out)

http://www.ironwhisk.com/2014/06/tutorial-eclairs-choux-paste/

Anyhow, I ended up ganaching the pastries on Sunday and filling them Monday morning. You shouldn't fill them until the day they will be eaten because otherwise they will get soggy. The shells definitely were not as crispy as when they came out of the oven on Saturday but I still got plenty of compliments at school (the teachers are my guinea pigs!). Someone even commented that they looked like they came from a bakery! I know I can do better, but to already give that "bakery quality" impression is a success. Despite all the frustrations!

Here I've compiled the recipies I've followed. You'll find numerous recipes for pate a choux out there, and they are all very similar, but I liked the recipe from Iron Whisk a lot. If you read the section about the pate a choux recipe the author explains why a mixture of water and milk is important, as well as sufficient salt and the correct type of flour. Fascinating right?! (Just nod.)

You can really have a lot of fun with these guys. Next time I make them if like to try a few different varieties at once with different colored ganaches. So pretty!

You'll need about 2 hours, not including the time needed for the pastry cream to set. That needs to be done at least 3 hours beforehand.

1. Make the coffee pastry cream. I followed this epicurious recipe here. You'll need to do this at least three hours ahead of time. This recipe makes enough for about 20 Eclairs. If you plan to use all of it, you'll have to double the pate a choux recipe below. Or half it! 

http://www.epicurious.com/recipes/food/views/espresso-pastry-cream-4642

2. Make the pate a choux shells. Scroll to the bottom of the Iron Whisk Tutorial and follow step by step to make the éclair shells. This recipie makes about 10 eclairs. I could've copy and paste it for you… But now you might be more inclined to read through:)

http://www.ironwhisk.com/2014/06/tutorial-eclairs-choux-paste/

3. After the shells cool, pipe the pastry cream in to the pastries. I used a 1/4 inch round tip and piped from the 2 original slits I made into the bottom of the shells to keep it from deflating. Pipe until it begins to ooze out - there's nothing worse than a bare eclair!

4. Prepare the ganache. Heat 1 cup heavy cream to a simmer. In a bowl, put 4 oz dark chocolate of choice (I used Ghiardelli 60%) and 1 tbsp light corn syrup. Pour hot cream over chocolate mixture and let sit for a few minutes until. The chocolate is all melted. Stir to combine.

5. "Ganache" the eclairs. Place the eclairs face down into the ganache, rolling them side to side to cover the top fully. Using your fingers, wipe off excess ganache and make the side lines clean.

6. Top with your choice of garnish! I used chocolate sprinkles, only to realize later that I had some freshly toasted coconut sitting right there... A real missed opportunity!

Wild Mushroom Soup with Honey Rosemary Biscuits

It's Friday. It's snowing. And freezing. And I'm exhausted from a long week. And I had a monster workout at the gym after work burning off all that residual stress. Do I need another excuse to stay in and snuggle up on the couch? No! I do what I want!

And what food would be perfect for an evening filled with a lovely Pinot Noir, Chopped, and my hubby and baby dog? SOUP! I know, I have made 3 different soups in the past 2 weeks. I can't get enough. But 'tis the season, y'all! It's such an awesome way to get those vegetables in, especially in this time of treats and sweets.

We LOVE mushrooms. Whenever I go grocery shopping with Kenny, he always shows up at the cart with a bunch of mushrooms and a twinkle in his eye, and I always end up making stuffed mushrooms when I get home. I have never made a mushroom soup before, however, and used my tried and true French Onion Soup recipie (coming soon!) as inspiration. 

The Honey Rosemary biscuits were an AWESOME find from Saveur [once again]. If you can't tell, I'm a huge fan of that site. I halved the recipie, which would have given me 3 "large biscuits" but it gave me 3 "ridiculously large biscuits". Kenny could only eat half of his, but I finished mine because I have an affinity for ridiculously large biscuits. Plus, the honey and the Rosemary was a beautiful pairing with the soup. Dip it right in there! Nom!

Wild Mushroom Soup

Serves 3

16 oz crimini mushrooms

4 oz Shitake mushrooms

1/2 yellow onion, chopped

1 carrot, peeled and sliced

3 slices of bacon

3 cloves garlic, diced

1 tsp fresh thyme

1/4 tsp red pepper flakes

1/4 cup red wine

3 cups beef broth 

1 tsp worchestire sauce

1 cup whole milk

Salt and Pepper to taste

2 tbsp parsley, diced

First, in a large Dutch oven, fry the bacon over medium high heat. Remove the bacon when finished, and lower the heat to medium. Add the onions and carrots and sauté for 5-8 minutes. Add the all mushrooms, sliced, except for 3 crimini mushrooms. Sauté for about 5 minutes, and then add the thyme, garlic, and pepper flakes and sauté until fragrant. 

Add the red wine. Cook for 5-7 minutes. Add in the beef broth and bring to a bill. Lower heat and simmer for 15 - 20 minutes.

Blend. Stir in heated milk.

Take the 3 remaining mushrooms and dice them. Heat 1 tbsp butter in a pan and sauté the mushrooms for 5-7 minutes or until cooked. Add to a small bowl along with the chopped bacon and diced parsley. Mix and garnish soup. Enjoy with the (halved) biscuit recipie below!

http://www.saveur.com/article/Recipes/Honey-Buttermilk-Biscuits

Jaozi (Potstickers) with a Spicy Chinese Eggplant

I know, I could have just said pot stickers... but now you know the Chinese word for these delicious dumplings! You're so smart and impressive.

I've been wanting to try these dumplings out for a long time. You know how something intimidates you a little bit so you just keep putting it off/ avoiding it? Well, that was me and jaozi (rhymes with yeow-zah). And that whole avoiding thing, that's something I'm trying to conquer. If I'm intimidated by something, I need to make a focused effort to do it! Not only does it feel amazing to do something you've been intimidated by, it also opens you up to grow more as a person. I'm all for it!

A couple days ago, one of the books the kids and I were reading mentioned Eleanor Roosevelt. They didn't know who she was, so we talked a little about who she was and then I looked up some of her famous quotes. I'd heard most of them before, but reading them in succession and really disecting their meaning and implications with the kids really got me fired up. She really was so inspirational. This one really sticks to me and was one of the reason I up and decided to conquer all my kitchen"fears".

So, jaozi! These are one of my favorite foods from China. I even got the chance to make them with the Chinese family, something I'll never forget. I blogged about it back in 2009 if you care to go look! 

I panfried mine, which was delicious, but I think I like them just the same boiled. If you're watching the calories, definitely go for the boiled version. I also use soy sauce to dip them, but I think I would've preferred a ponzu sauce. It's a lemony version of soy sauce and would've paired so well with the ginger overload that was these dumplings! I love the taste of ginger, especially fresh ginger. The ground version just does not have that same punch! 

You can really stuff them however you want. This recipe is enough for four people, or you can do like I did and make half, and freeze other half for another use. Additionally, I use store-bought wonton wrappers. You could definitely make your own pasta and cut it into rounds, but on this busy weekday that's not something I was interested in! They are in the freezer section of most grocery stores.

Also, the side of spicy Chinese eggplant is to die for! Kenny does not even like eggplant and he was crazy for the stuff!

Jaozi (Potstickers)

Serves 4 Hungry People

1 lb ground pork

1 cup finely chopped cabbage

1/2 cup Red onion, diced

4 oz mushrooms, chopped (I used Shitake) 

2 tbsp hoisin sauce

2 tsp sesame oil

1tsp siracha

4 cloves garlic

1/8 cup Ginger, diced

Wrappers, sometimes called wonton wrappers

Salt and pepper to taste

Oil if frying

But the first 9 ingredients into a large bowl and mix thoroughly. On your workspace, lay out the dumpling wrappers. You'll want to have a small bowl of water nearby to wet and seal the wrappers. Put a small spoonful of the filling inside each wrapper. Fold up in a half moon shape and seal with the water by pressing the edges together.

If frying, heat the oil in a skillet and fry 2 - 3 minutes on each side or until golden brown. If boiling, boil water in a medium sauce pan and drop the dumplings in. When they are floating, which should take about two minutes, they are done.

Serve immediately with a side of soy  or Ponzu sauce.

Spicy Chinese Eggplant

Serves 3 - 4

(Modified from SAVEUR.com)

2 large Chinese egg plants, or about 8 ounces worth of eggplant

1/2 cup water

1/2 cup soy

1 tsp sesame oil

2 tbsp Chinese Rice Wine, or Sherry, or White wine

1 tsp red pepper flakes

1 generous tbsp honey

3 cloves garlic

1 tsp ginger, grated

4 green onions, sliced 

First, slice the eggplant into wedges. You can cook them in 1 to 2 ways. You can steam them over a steamer for 5 to 8 minutes, or you can toss them in a little olive oil and bake them at 375°F for about 10 minutes. I baked mine because I do not have a steamer.

Combine the water, soy, sesame oil, pepper flakes, honey, and wine together in a bowl.

In a skillet, heat a little oil over medium high heat. Sauté the garlic and fresh ginger until fragrant, about one minute. Add the baked eggplant and the sauce and sauté for 3 to 5 minutes or until your eggplant reaches the desired consistency. Serve with green onions and some jaozi!

Mahi Mahi En Papillote (With a Sweet Chili Sesame Sauce)

Sitting here, enjoying my Blackstar Farms Pinot Noir rose, I'm feeling much better. Maybe it's the rose? I never really liked rose that much, only having tried the Zinfandel variety. However, this vineyard I visited on my recent trip to Traverse City had a Pinot Noir version and it is excellent! I might order myself a case!

Apparently, it's basically a Pinot Noir except they remove the skins a few hours into the fermentation process so the color is very light. It was a learning and drinking trip! If you can ever make it up to Traverse City, it's really worth the drive. Especially if you're a wino. Hear hear!

And what's that strange large green fruit in the background do you say? Why, it's a GIANT pomelo that I found at the grocery store. If I see something strange, I feel compelled to buy it. And trust me, I walked out of the grocery store with some strange things. The pomelo comes from Southeast Asia and is like a grapefruit (read: I blocked the aisle for a couple minutes while I went full nerd and researched produce). It could literally feed 4 people so I'm not quite sure what I'm going to do with the whole thing yet! 

Sometimes, after a long day of work, I I am not in the mood for hours of cooking, and really look forward to a quick and easy dinner. Fish is one of my go-to quick week day meals, and this method of cooking is really spectacular. "En papillote" is French for in parchment. And that's how you cook your meal! Put your fish and vegetables and sauce together and parchment, seal it up, and bake.  Plus, it's kind of like opening up a present. Cooking dinner is always the best present to yourself, but this just takes it to another level in the literal sense!

There are endless possibilities, but this is one of my favorites.

Mahi Mahi En Papillote

Serves 2

2 fillets of mahi-mahi

1 small carrot

1 cup chopped cabbage

1 zucchini 

1 lemon

1 tsp olive oil

3/4 cup dry Isreali cous cous 

Parchment paper, cut into large circles

Sweet Chili Sesame Sauce

1/2 cupwater 

3 tbsp soy sauce 

2 tbsp sesame oil 

1 tbsp honey 

1/2 tsp chili powder 

1 tsp red pepper flakes

2 tbsp Cilantro, minced

1 tbsp ginger, grated

First, preheat the oven to 375°F. Then, prepare your sauce. In a small saucepan, add all ingredients together and bring to a boil. Summer together for 5 to 10 minutes. Remove from heat.

Next, prepare your vegetables. Chop the cabbage, slice the zucchini in 1/4 inch rounds, after peeling your carrots, continue using the peeler to create thin ribbons of carrot. 

To prepare the pouch, first lay down the cabbage, then layer over the carrots and zucchini. Lay the fish on top and spoon sauce over. Seal up the pouch. Bake in oven for 15 to 20 minutes.

While the fishes baking, heat 1 cup water in a small saucepan to a boil. Add the couscous and simmer, covered, for 8 to 10 minutes or until al dente. Squeeze half a lemon's worth of lemon juice and the olive oil. Salt and pepper to taste.

Let the fish sit for about five minutes after you take it out of the oven. Place the pouch on a plate and let each person open and enjoy!

Creamy Carrot Miso Soup

I usually try to eat healthy. I just feel so much better when I eat my five servings of fruits and vegetables a day and watch those sneaky added sugars (did you see Fed Up? Please do so we can talk about it!!)  My workouts are better, I feel better during the day, I sleep better, I have more energy… But there are times when I "fall off the wagon" so to speak and find myself eating junk for days straight. Which sometimes needs to happen every once a while to remind you why you make such an effort to eat well! 

That's happened past two days. Pizza, greasy tacos, pastries, and then last night's grilled cheese from a food truck (which was amazing... Duck bacon!) put me over the edge. I've been feeling awful since then! Aaaaand now I'm ready to focus my efforts once again on creating really delicious food that tastes amazing AND is makes me feel amazing. Cue this Sunday soup!

I love, love, love soup. I refuse to make it in the spring and summer months because I overdo it in the fall and winter. Soups are very easy, and they're great for weekday lunches too. 

I had some leftover miso paste that I decided to put to good use. Actually, I have A LOT of extra miso paste! The only grocery store and my vicinity that sold it sold the paste in a giant bag. Trust me, I looked everywhere. I even went about an hour out of my way to check out at Trader Joe's that I knew sold it… Only to find out it was discontinued! The whole ordeal was was worth it though. Miso paste has this amazing umami flavor that

 I love. And now that I have all this extra, I get to be more adventurous and try out different uses for the soybean paste. Win win!

There are actually a few different kinds of miso. I use white miso, which is the most common for cooking in soups. It's a little milder. I have never tasted the other ones... And until I can find them in a smaller container I won't be anytime soon. ;)

Creamy Carrot Miso Soup

Serves 4-6

6 large carrots, chopped

1 potato, chopped

1/2 yellow onion, chopped

Ginger (about 1 tbsp grated)

1/2 tsp cayenne powder

2-4 tbsp miso paste

1 can coconut milk 

1 tbsp coconut oil

Heat the coconut oil in a dutch oven over medium heat. Sauté the onions for 5 minutes until translucent. At the ginger and Cayenne and sauté for one more minute. 

Add the chopped potatoes and carrots and about 1 1/2 to 2 cups water. Cover the pot and bring it to a simmer. Simmer for 15 to 20 minutes, or until the carrots and potatoes are soft one pierced with a fork.

Add the miso, a little at first until you get a feel for how salty it is. Blend the soup. Add the coconut milk and continue to blend until smooth. Taste checking for salt levels, adding more me so as you see fit. Salt and pepper to taste.

Eat and enjoy!

Favorites Week: Chipotle Chicken and Corn Chowder

I am not feeling much better today, making for a somewhat dismal start to the week. I'm hoping that my stomach clears up so I don't have to go to the doctor; since I just moved and got a new job, I also have to find a new primary care physician! That's a lot of work when you're not feeling so great. I just want to be here. 

Nothing lifts your spirit up at work like an awesome lunch. I am anal about  packing a lunch beforehand because 1) A girl needs a good lunch and 2) a girl gets HANGRY. And plus, I work hard and deserve an awesome [working] lunch! 

In the kitchen, the aptly christened "Favorites Week" has come to an end, and I'm up to my old tricks experimenting. However, as I prepare my lunch for today, I realized that I had forgotten to introduce you to the last of the "Favorite's Week" selections! Chipotle Chicken and Corn Chowder! 

I follow the recipie here from the Brown Eyed Baker. If you haven't taken a look at her stuff yet, you really should peruse the site. Everything I've made per her guidance has turned out spectacularly.

http://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/?m

I doubled the chipotles in adobo and oregano. To lighten it up, I did use 2% milk instead of whole milk. You might also think about halving the cheese... I did this time around and thought it was great, but Kenny noticed it immediately. It has an excellent flavor without the added calories and fat, but if your up for it I'd say go full cheese, baby!

Happy Monday!

Dark Chocolate Bark with Coffee Roasted Almonds and Goji Berries

In the aftermath of Halloween, I've certainly had my fill of cheap Mars company candies. We bought a giant mixed bag from Sam's club anticipating a lot of trick-or-treaters… And then quickly realized that due to the weather and our location on a cul-du-sac we would have A LOT of leftovers. Needless to say, I am in need of a change up! 

Also, sidenote: there were only like three Twix in the entire giant bag and it was about 60% Three Musketeers. LAME. If anyone actually likes Three Musketeers, just message me and I will mail them all to you! 

Anyway, I have been reading about Goji berries and their super food qualities, and decided to try them out. If you've ever had them, you know it's an interesting taste. They're not overly sweet and have a little spice to them. I love it. It's not something I think I would eat by itself, but they add an interesting twist when combined with other ingredients. I knew they'd be perfect for a bark recipe I had been conjuring up in my head. And on my day off for Veterans Day (bless your heart, veterans) I had some time in the afternoon to bring my dream to life.  

My days off usually falls into 1 of 2  categories. 

1. Super lazy day where I sit around and nothing gets done but make a big dent in my Netflix queue. It's amazing and sometimes necessary!

2. Super productive day where I clean the house, run a million errands, and manage to hang out with several people while also looking amazing and meeting my calorie goal on My Fitness Pal.

I'm having a day of the second variety, so watch out! Also, you should friend me on My Fitness Pal. Let's stay healthy and fit together:) 

And make this bark! Immediately!

Dark Chocolate Bark with Coffee Toasted Almonds and Goji Berries

Makes 1 cookie sheet 

16oz dark chocolate (I use Ghiardelli 60%)

1 1/2 cups raw almonds

1/2 cup coffee grounds 

1 1/2 tbsp cocoa

1/2 tsp cinnamon 

1/2 tbsp sea salt

2 tbsp coconut oil (melted)

1 1/2 tsp vanilla extract

1/4 cup goji berries

1/2 cup coconut flakes (unsweetened)

Preheat the oven to 375°F. Line a cookie sheet with parchment paper and toast the almonds for about 10 minutes.

Meanwhile, mix together the coffee grounds, cocoa and salt in a small bowl. In a separate bowl, melt the coconut oil and combine with the vanilla.

When the almonds come out of the oven, toss in the coconut oil and then in the coffee ground mixture. Flatten on the pan and put back in the oven for 10 more minutes. Watch it closely so it doesn't burn!

While the almonds are roasting, heat the chocolate in a double boiler or in a bowl over boiling water. Stir until melted through and then remove from heat.

When the almonds come out of the oven, eat a few, and then carefully remove the parchment paper from the cookie sheet and spread the coconut out in even layer. Put back in the oven at 325°F and watch closely. Mine took about two minutes to toast! When the coconut flakes are golden brown take them out of the oven.

To assemble the bark, line the cookie sheet with a clean piece of parchment paper. Spread about 3/4 of the chocolate onto the cookie sheet. Sprinkle almonds, coconut, and goji berries over the bark; it's going to be crowded! Generously sprinkle the toasted coffee grounds over the bark as well. I used about half of what I roasted. Sprinkle remaining chocolate over the bark and refrigerate for about 45 minutes. Break, serve, enjoy!