Well, after only a SINGLE nagging email from my favorite older sister I am ready to start blogging. Even though I haven’t posted, I have been active in the kitchen. Apparently, I like to make 2 things on a regular basis: 1) chocolate bark and 2) scones.
I baked pumpkin scones on Friday using the scone recipe from the Joy of Baking website. This evening I baked chocolate chip scones, and they are cooling, just waiting for the coffee glaze. Those recipes are pretty easy and boring.
As for the more creative side, I decided to experiment with chocolate bark, stealing from the Williams & Sonoma peppermint-chocolate theme.
First, I melted one bag of semi-sweet chocolate chips over a double-boiler. You could do this in a microwave, but since I am still without one, I opt for the old-fashion method. Once melted I poured it into a foil lined 8×8 baking dish and refrigerated it. Of course, I was on the phone with Sara at this point and forgot to add the crushed candy canes, so I had to quickly sprinkle and stir in the pan. Optimally, these would be added before the big pour.
As that cooled, I melted white chocolate — another full bag. After that was melted, I added about 1/2 a teaspoon of mint extract and poured that over the harded dark chocolate in the pan. I reserved about 1/3 of a cup and added about 5 or 6 drops of red food coloring to get a nice pink. I dropped big clumps into the soft, while chocolate and played with the swirls until I was satisfied. And for the final finished product — more crushed candy canes. Yes, I am quite pleased with myself right now. Next time, I might add the food coloring directly to the melted chocolate in the bowl pan to achieve deeper red swirls.
Here’s hoping, I can figure out how to post to this thing!