Granola Chocolate Bark

Serving: 10

Ingredients:

1. 2 cups chocolate chips

2. 1 1/2 cups granola (I use Trader Joe's Almond Butter Granola)

3. 1/3 cup Peanut Butter

4. 1/4 cup avocado oil

5. Seat Salt to taste

Directions:

1. Melt the chocolate chocolate chips, peanut butter, and avocado oil on a medium-low heat. 

2. This should take about 2-3 minutes - make sure to not overcook or the chocolate will burn!

3.  Line a 13x9" baking pan with parchment paper or spray with non-stick cooking spray. I personally used a 12.5" pizza tray. 

4. Pour your chocolate spread in the pan. 

5. Sprinkle the granola and sea salt on top. 

6. Freeze for 1 hour.

7. Remove the bark from the freezer and break into bite size pieces using a sharp knife.

Apple Pie Puff Pastry

Servings: 8

Ingredients:

1. 5 medium sized apples - about 3 to 3 1/2 cups of diced apples (I used Honey Crisp)

2. 1 teaspoon lemon juice

3. 2 tablespoons brown sugar

4. 1/4 teaspoon cinnamon

5. 3 tablespoons flour

6. 1 puff pastry sheet (I used Pepperidge Farm Puff Pastry)

7. 1 Egg

Directions:

1. Pre-heat your oven to 400 degrees.

2. Spray baking sheet with non-stick spray. Place your pastry sheet flat down and let defrost. 

3. Peel and cut the apples into 1/2 inch pieces.

4. Place your diced apples in a bowl with the lemon juice, brown sugar, cinnamon, and flour. Mix well!

5. Evenly spread your apple mixture on the puff pastry. 

6. Tightly roll your pastry mixture. 

7. In a small bowl, whisk the egg and brush on top of the puff pastry. This will give your pastry a beautiful golden-brown color.

8. Place in the oven for 20-25 minutes or until your pastry begins to brown. 

*Note: If you have powdered sugar, feel free to sprinkle some on top of your pastry to give a nice coloring. 

Cookie Dough Cupcakes

Serving: 20 cupcakes

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Mishloach Manot Giveaway

Chocolate Works and Seven Bites have teamed up this Purim and are giving away a FREE Mishloach Manot!

How to Enter?

1. "Like" Chocolate Works on Facebook
2. "Like" Seven Bites on Facebook
3. Let us know that you've entered by commenting on this post on our Facebook Page. Click here

4. All entries must be in by 2/26/2015 at 5:00 pm. 

The winner will be chosen at random and announced Thursday evening.

~Good Luck~

Chocolate Mousse Trifle

Serving: 4 glass mini trifle bowls

Ingredients: 

10.7 oz package of red velvet Oreo's

3 bananas

8 oz. of cream cheese

11.5 oz. of dark chocolate chips

8 oz. of cool whip

7 oz. of whip cream

Raspberries to top it off! 

Directions:

1. Crush up the oreos until they are a crumb-like texture. Divide and press evenly into each trifle bowl

2. Thinly slice each banana. Evenly lay out the banana slices on top of the oreo layer 

3. Melt the chocolate chips in the microwave for about 30-45 seconds

4. Place the cream cheese in a separate bowl. Add the melted chocolate to the cream cheese and mix together using an electric mixer

5. Fold in the cool whip to the cream cheese and place mixture on top of the banana layer

6. Add a nice even layer of whip cream to the top, and a few raspberries to finish off your dessert! 

Hot Chocolate Fudge

~Share a hot fudge sundae with your sweetheart~

Serving: 10

Ingredients:

1 stick of butter (8 tablespoons)

12 oz. of semi-sweet chocolate chips

1 teaspoon of vanilla

1/4 cup of sugar

1/2 teaspoon of salt

12 oz. of evaporated milk

10 oz. of dark chocolate chips

Directions:

1. In a medium saucepan, melt the butter and semi-sweet chocolate chips on low heat

2. While stirring, add in the vanilla, sugar, and salt to the chocolate

3. Over medium-high heat, add in the evaporated milk

4. Once it comes to a slight boil, turn the burner on a low heat and add in the dark chocolate chips

5. Continue to stir until melted

6. Serve warm and store in fridge for later use

Cocoa Rice Krispie Treats

Serving: 15

Ingredients:

1. 4 tablespoons unsalted butter 

2. 1.5 cups semi-sweet chocolate chips

3. 5 cups Cocoa Krispies

4. 8oz bag of marshmallows

Directions:

1. Lay out parchment paper or tin foil in a 9 x 13 baking dish. Lightly coat with vegetable oil.

2. Melt butter and marshmallows in a pot over a medium-low heat so that it doesn't burn.

3. Add in the chocolate chips.

3. Once your chocolate is mixed in well, add 1 cup of Cocoa Krispies at a time and mix. 

4. Continue this process until all cups of Cocoa Krispies are added in. 

5. Evenly spread the mixture onto your baking sheet. 

6. Allow this to cool off and harden for 30 minutes.

Holiday Cookie House

It's that time of year when the city lights are up, latkes are flipped, dreidels are spun and gifts are given. To make this year even more exciting, Manischewitz is hosting a Chanukah contest with a grand prize reward of $2,000!!
All you have to do is show off your crafty skills and decorate a Chanukah house using Manischewitz's Chanukah House decorating kit.

Details are as follows:
From now until December 23rd, 2014 upload a photo of your Chanukah house to the Manischewitz Facebook page. Additional materials such as sprinkles, extra frosting, cookies, candy, etc., can be used to enhance your design.

The Grand Prize Winner will receive $2,000; Second Prize $1,000; Third Prize $500.  Must be 18 years of age or older to enter, however, minors can submit their entry with parental permission, using a parent or guardian's email address.  There is a limit of one online entry per person.  For a complete list of rules, please click here.

Check out our Chanukah House below!

 

4th of July Fruit Salad

Serving: 6

Ingredients

1 pint of blueberries

16 oz. of strawberries

3 large bananas 

1/2 pint of heavy whipping cream 

1 tablespoon of vanilla

1/4 cup of sugar

mint

Directions

1. Slice strawberries and bananas and place in bowl

2. Add blueberries to bowl and set aside

3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks

4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 

~Garnish with mint~

Parcel Torte

Serving:12

Ingredients 

7 eggs separated

7 oz. of semisweet chocolate

1 stick margarine

7 oz of sugar

whipped cream 

2 tablespoons of chocolate shavings 

Directions

1. Preheat oven to 325 degrees 

2. Melt chocolate and margarine in a double saucepan

2. Add sugar and egg yolks and beat for three minutes at high speed

3. Whip the egg whites (with a touch of sugar) and fold into the batter

4. Pour 3/4 batter into ungreased spring pan

5. Bake for 35 minutes and let cool

6. Remove frame and pour remaining uncooked batter on top and chill 

7. Garnish with chocolate shavings and whipped cream  

White Chocolate Cheesecake

Serving: 10

Ingredients

39 Oreos 

6 tablespoons of margarine 

1 1/2 cups of white chocolate chips 

2 8 oz. of cream cheese 

8 oz. container of heavy whipping cream 

Directions

1. Crush the chocolate sandwich cookies in a food processor until the cookies are crumb-like and set aside in a bowl 

2. Melt the margarine and mix it with the cookie crumbs until well combined

3. Place the crust mixture evenly on the bottom of a 9 inch spring pan and place in refrigerator until the cheese cake mixture is completed

4. Using an electric mixer, beat the heavy whipping cream in a bowl until soft peaks arise, and set aside 

5. Using a double boiler, melt the white chocolate chips until smooth

6. Take off the burner and mix the white chocolate in with the cream cheese until well combined 

7. Fold in the heavy whipping cream with the cream cheese mixture until it becomes a thick well combined texture 

8. Remove the cookie crust from the fridge and place the cream cheese mixture on top, making sure it is evened out before placing back in the fridge

9. Leave in fridge overnight and enjoy! 

Chocolate Toffee Matzo

 Serving: 8

Ingredients

1. 4 pieces of matzo

2. 1 1/2 sticks of margarine

3. 1 cup of brown sugar

4. 6 oz. of chocolate chips

5. 2 teaspoons of sea salt 

Directions

1. Preheat oven to 350 degrees

2. Take a baking pan, and place a piece of parchment on top. 

3. Break the matzo in half and lay on top of parchment paper. 

4. Using a double saucepan, melt the margarine and brown sugar on medium-heat until it becomes a thick caramel texture. Continue to stir until it begins to bubble. Remove from the burner, making sure not to burn the caramel

5. Spread the caramel evenly over the matzo 

6. Place the pan in the oven for about 10 minutes,  immediately after the caramel has been spread. 

7. Place the chocolate chips on top of the matzo, allowing the chocolate to melt. Spread the chocolate over the caramel layer evenly and sprinkle the sea salt on top before placing in the fridge for 45 minutes

8. After 45 minutes, break the toffee into pieces and enjoy! 

Thank you Osem for providing the matzo for this dessert.  Couldn't have made the dessert without it!

Apple Cranberry Crumble

Serving: 6

Ingredients:

1. 3 green apples

2. 1 1/2 cup cranberries

3. 1 cup brown sugar

4. 1/2 cup flour 

5. 3/4 cup oats

6. 7 tablespoons margarine

7. 1 tablespoon cinnamon   

Directions:

1. Preheat the oven to 375 degrees. 

2. Spray the bottom of pan with cooking spray.

3. Cut the apples into bit size cubes.

4. Mix the cranberries and apples together and place in bottom of the pan. 

5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 

6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.

7. Remove from the oven and let cool.

~Happy Holidays~ 

No Bake Pumpkin Cheesecake In A Jar

Serving: 6 Mason Jars

Ingredients

1. 1 package of Golden Oreo cookies (16.6 oz)

2. 1 8 oz. package of cream cheese

3. 1/4 cup sugar

4. 1 teaspoon of vanilla

5. 1 teaspoon of cinnamon 

6. 15 oz. can of pumpkin puree

7. 8 oz. tube of Cool Whip 

Directions

1. Using a food processor, add the Oreo's until they are a crumb like texture. Set aside

2. In a separate bowl, whip the cream cheese and sugar until slightly fluffy

3. Add vanilla and cinnamon to the cream cheese mixture and continue mixing

4. Continue mixing while adding in the pumpkin puree to the cream cheese mixture

5. Fold in the Cool Whip gently

6. Place about an inch of the crumbs into the Mason Jars and fill 3/4 of the jar with the pumpkin cheesecake mixture. Add about another inch of the crumbs, and top if off with the pumpkin cheesecake mixture, and a few crumbs to top it off! 

7. Let it chill in the fridge for about 2 1/2 hours

Yogurt Parfait

We enjoyed developing this recipe for She Scribes! 

To see the recipe click here.

Chocolate Covered Apples

HAPPY ROSH HASHANA!

Serving: 6

Ingredients:

1. 6 lollipop sticks 

2. 6 Granny Smith Apples 

3. 1 1/2 cups of crushed up roasted peanuts 

4. 1 1/2 tablespoons of margarine

5. 14 oz. of bittersweet chocolate 

Directions:

1. Wash the apples and make sure the apples are completely dry (or else the chocolate will not stick)

2. Place the sticks on top of the apples to hold and to make easier to dip

3. Line a baking sheet with wax paper to place the apples on after being dipped in chocolate. Place peanuts in a bowl and set aside

4. Over a double boiler, place the margarine and chocolate and continue to stir until a creamy smooth texture 

5. Holding by the stick, dip each apple in the chocolate and immediately after roll the bottom half of the apple in the peanut bowl and place on wax paper

6. Continue step number 5 with each individual apple

7. Place in fridge for about an hour before serving. Enjoy! 

Puppy Chow

Serving: 15

Ingredients:

1. 7 cups Honey Nut Chex Cereal 12.5 oz box

2. 1 cup Nutella

3. 1 cup chunky peanut butter

4. 1/2 cup powdered sugar

Directions:

1. Melt peanut butter and Nutella on a stovetop or microwave.

2. In a large bowl mix the melted Nutella and peanut with the Chex cereal.

3. Let cool for around 20 minutes. Make sure it doesn't harden.

4. Slowly add your powdered sugar and mix until the cereal is completely covered.