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Cranberry Peppermint Fudge

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It’s that time of year again.

🙂

This just might be my new favorite!

Into your food processor….

  • 2c of unsweetened, shredded coconut
  • 1/4c of dried, unsweetened cranberries
  • 1/4c of melted cacao butter
  • 2tbsp of coconut oil
  • 1tbsp of honey or coconut nectar
  • a couple of drops of pure peppermint oil

Process all of the above until well combined and very creamy.

Pour the mixture into a parchment lined loaf pan and place it in the freezer for about thirty minutes.

Remove and slice into bite size squares.

Store in the fridge and enjoy!

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Homemade Chocolates!

December 14th, 2012 062

Now that the food processor AND the spice grinder have decided they no longer want to participate in the kitchen I’m going to have to be creative!  🙂

But I still ‘heart’ cuisinart!

These are actually pretty simple to make.

Make the caramel sauce first… find this recipe on our blog.

Let the caramel cool and add in about a cup of almonds – or whatever edible nut you like.

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Scoop three or four of the almonds and some caramel onto a parchment lined cookie sheet… place them on the sheet almost like you’re going to bake cookies.

Put them in the freezer for about half an hour.  This way, the caramel is firm and when you roll the almonds and caramel in the melted chocolate the chocolate will firm up PDQ!

Melt some beautiful dark chocolate and a little bit of coconut oil in a stainless steel bowl over a pot of simmering water and roll the nut/caramel combo in the goodness until completely coated.  Place them back on the parchment and sprinkle a little bit of sea salt on the top and they’re done!

Probably best to keep them in the fridge until you’re ready to share them!  🙂

Enjoy!

10 more sleeps!!

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White Chocolate Bark!

December 011

Quick!  Wrap it up, wrap it up!!!  🙂

A few ideas for you…

First, melt one cup of white chocolate and one small teaspoon of coconut oil for each batch in a stainless steel bowl over a pot of simmering water… this only takes about three minutes.

Then add in your choice of ‘flavours’.

Today….

First batch:

  • 1 finely chopped organic candy cane (my favorite!)

Second batch:

  • 2 tablespoons of chopped organic dried cranberries
  • 2 tablespoons of chopped pistachio nuts

Third (and last one of for today) batch:

  • 3 tablespoons of ‘let’s do…organic’ unsweetened shredded coconut
  • 1tablespoon of grated lime zest

Spread each batch on a parchment lined cookie sheet and refriderate for about an hour…. then really, put in a bag quick!  🙂

Would love to hear what combos you come up with!

Hope y’all had a great day!

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Carmelized Onions & Cherry Tomatoes!

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All you need…

A package of pumpernickel bread (usually found in the deli/cheese section of your local grocery store) … cut each slice into six smaller, bite size squares and arrange on a serving platter (approx. 2 per guest).

Three onions…peel, slice in half and then thinly slice from there.  In a pan (low to medium heat), add two tablespoons of oil and sprinkle all of your onion slices into the warmth.  You want these to carmelize, which should take about 15-20 minutes – oh so sweet!  Let these cool slightly before using them…

Cherry tomatoes…take a small paring knife and carefully cut a zig-zag line through the middle… this simple little touch will impress your guests!  🙂

Place a teaspoon of the carmelized onions on top of the pumpernickel and one half of a cherry tomato right in the middle… and these beauties are done!

Ho Ho Ho!

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Rosemary/Lemon Sea Salt!

December 11th, 2012 037

I think this just might be my new favorite homemade gift… it’s SO good!

What you’ll need…

  • 1c of coarse sea salt
  • 2 sprigs of fresh rosemary
  • peel of one lemon
  • a spice or coffee bean grinder!

Turn your oven onto a low (225-250) temperature.

Line a cookie sheet with parchment paper.

Finely grate the zest off of one lemon and place that zest on the parchment.

Roughly chop your rosemary leaves and add to the one cup of salt that you’ve place in a separate bowl.  Give it a little stir.

In about four batches, you want to place the salt and the rosemary into the grinder and whiz away until all is quite fine.  Literally.

Pour each batch onto the cookie sheet… joining the lemon zest.

With your very best tool, your hands… ‘massage’ the mixture until there are no clumps and everything is mingling nicely.  🙂

Bake for about ten minutes, remove and let cool.

Again with your hands… ‘break’ the salt apart in to a fine sand.

Place into 125ml mason jars, tie a pretty little ribbon around it and you there you have it… a perfect little homemade gift!

This is not a salt that you want store away for a year or so… use it up!  🙂

14 more sleeps!  YAY!

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