an experiment with figs, ginger, and chocolate

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!

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Now it’s time to melt the chocolate!  I used Ghiradelli’s Bittersweet.

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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!

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And, for the finished products:

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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…

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