I tried my had at making the fig and ginger dark chocolate truffles. I found the recipe from Ellie Kriefer of the Food Network. It was the dish that inspired me to buy a food processor. It was pretty messy, and they aren’t exactly the decadent truffles you’d find at See’s Candies, but chocolate is never a bad thing. http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/fig-and-ginger-truffles-recipe/index.html
Here are the lovely little fig balls, ready for dipping!
Now it’s time to melt the chocolate! I used Ghiradelli’s Bittersweet.
Well, in the meantime, I was still a little bored, so I decided to try the muffin recipe on the back of Bob’s Red Mill Ground Flax Seed package. This seemed interesting, a good “crunchy granola” muffin option. Rather than using oil or butter, the recipe called for 1 & 1/2 cups of shredded carrots and 2 shredded apples. I actually forgot to add the cup of chopped nuts (I was talking to Marie during this omission), but they turned out alright, and it makes a lot!
And, for the finished products:
And, because I know everyone is super excited to hear about the cranberries, and probably noticing how I’ve ignored them. Well, they are definitly a disappointment. I think plugging and unplugging the machine throughout the past 3 days was not good for them — buy I can’t very well leave it on while I’m at work. It’s taking FOREVER. I think I should have “treated” them beforehand, but live and learn. I guess I’ll stick with my standard dark chocolate toffee bark and not move on to cranberry and candied orange bark just yet…