Chocolate bark is a lovely and festive holiday treat! This was my first batch and it was easy to make and as delicious as it looks. I used crushed pistachios and pecans, dried cherries, toasted coconut and sea salt to top melted dark chocolate – make this for an easy dessert, hostess gift or party favor! 🙂
5 oz dark chocolate (e.g. 65-70% cacao), roughly chopped
2 tsp coconut oil
1 tsp maple syrup
3 Tbsp crushed pistachios
3 Tbsp crushed pecans
3 Tbsp toasted coconut flakes
3 Tbsp dried cherries, chopped
1/2 tsp coarse sea salt
In a double boiler or heatproof bowl over simmering water, melt chocolate, coconut oil and syrup, stirring until just melted and smooth.
Pour onto baking sheet lined with parchment paper and spread with spatula until 1/4 inch thick.
Does anything say comfort food like Oatmeal Chocolate Chip (or Raisin) Cookies? It’s fall, the days are cooler, and warm cookies make the house smell amazing, not to mention tummies feeling happy! Here’s a classic recipe for this staple cookie! 🙂 Not paleo – but yes, I included the gluten free option below.
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1/3 cup coconut flour (or 1 cup all-purpose flour), or 1 cup almond meal)
1 tsp baking soda
3/4 tsp cinnamon
dash of salt
3 cups rolled oats
1/2-1 cup raisins or chocolate chips
1/2 cup walnuts, broken up in pieces (optional)
Cream butter and sugar
Beat in eggs and vanilla
Add coconut flour/baking soda/cinnamon/salt and mix well
Then add oats and raisins or chocolate chips
Place spoonfuls of batter on baking sheet
Bake @ 350 for 8-10 minutes or until golden brown
Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container.. if you can part with them! (Oh and they are excellent to eat frozen!)
Happy Friday! My Great Grandmother used to make us Rice Crispy Treats every summer when we visited her. She cut them in perfect squares, wrapped them in wax paper, and placed them in small white boxes for us. And what a treat it was – to open a box and find these gooey, chewy, yummy, delicious, sweet – rice crispy treats! This is the classic recipe (from the back of the Marshmallow bag). These are extremely easy to make, and extremely easy to eat – beware! 🙂 (I might or might not have eaten these for breakfast this week!)
3 Tbsp butter
6 cups Rice Crispies
Melt butter in large microwave safe bowl
Toss butter with marshmallows to coat, and put back in microwave for another ~1 minute or until melted
Mix well and add Rice Crispies immediately
Pat into large dish (8×11 or 8×13) and let cool
Cut into squares and store in an airtight container with wax paper to separate the pieces
Super Mom Tip: Even though this recipe requires dealing with very hot liquid marshmallow and butter – there are definitely some steps that your tots can help with. Ava helped me by counting marshmallows and sampling some 🙂 and by pouring in the rice cereal.
It’s summer! And nothing says summer like sweet refreshing popsicles! This is a GREAT kitchen project to involve kids in – Ava LOVES to help make these. I chop the fruit, she adds it to the cup and pours the coconut milk in. Together we use the blender to mix it all up and then we fill the popsicle forms. And it is SO exciting to take them out of the freezer later. So easy, fun and these make a great summer snack.
Note that quantities will depend on how many popsicles you are making – this batch made 8 for us. Also – you can throw in whatever fruit or berries you have. Strawberries make a beautiful pink color, blueberries will turn everything purple. Enjoy! 🙂