#FoodieFriday Salted Chocolate Bark with Almonds

 

I was struck by a very specific chocolate craving the other day, and I happened to have leftover chocolate chips from a snack mix I made. It’s super simple.

Salted Chocolate Bark with Almonds
1 cup chocolate chips or pieces
1/2 tsp salt
slivered almonds (add desired amount)

Grease a small cookie sheet, plate, or whatever you’ve got lying around. Line it with wax paper. Grease the wax paper. Put the chocolate chips/ pieces in a microwave safe bowl (or a double boiler if you desire), and sprinkle on the salt. Heat the chocolate chips for 1 minute. Stir. Heat for another 30 seconds. Stir in the slivered almonds. Spread the mixture across the wax paper. Chill in the freezer for 5-10 minutes. Break into pieces and enjoy! See? Super fast, and super simple — so fast and simple that I never captured a picture. Oops!

 

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#Manifestival2012 Intentions

Yesterday I set aside time for me — time to hang out at my favorite little cafe, sipping tea, savoring chocolate, writing, and being with myself. (And hooray! Someone else paid my tab for me! How sweet was that! I wish I could have thanked those wonderful women!) I’ve been craving alone time to just sit and hear myself think, listen to the thoughts that arise, and let the words flow from my finger tips. Admittedly, weeks 2 and 3 of 2012 haven’t been as cultivating as they should have been. In fact, this past week has been downright ridiculous. It was like a page straight out of 2011, and I wanted to shake that right off. I needed this therapeutic time to allow myself permission to give myself my undivided attention.

I brought along my laptop, a lovely new spiral notebook I got for Christmas, my little journal, and my planner. I’ve already scheduled another visit for the next payday, which also happens to be a day off. Of course, I may bring along my husband for some couple time, but as it stands this place is like a therapist’s office to me. I come here, they treat me like a valued guest, and I enjoy delicious food and drink in a peaceful, lovely environment. Today’s particularly overcast, but the low lighting works just fine. It’s not like an uncomfortably bright room in which you feel blinded by fluorescent noise. It’s like… home. It’s my sanctuary, where I’m free to writing happily and sip something warm and comforting. I’m free to be me.

I’ve been implored by this week’s manifestival prompt to reflect on 2011 and the themes each month had. So, I literally opened a new tab to review my posts for each month, jotted notes in my spiral, and meditated a bit on what each month’s theme was. Here’s what I came up with, no explanations given:

  1. January: Processing
  2. February: A New Hope
  3. March: Quiet Reverberance
  4. April: Critical Mass/ Meltdown
  5. May: Health Crisis
  6. June: Letting Go of Guilt
  7. July: Financial Crisis/ Social Withdrawal
  8. August: Settling for Less
  9. September: Attempting to Balance
  10. October: Swallowing a Tough Pill
  11. November: Focusing
  12. December: Preparation (for 2012)

Last year was filled with more than its fair share of downs and not enough ups. I struggled financially, mentally, and physically. My hopes and dreams were shattering around me, faster than I could piece them back together. This year I’d like to take those shattered remains, plant them, nurture them, and watch them grow into something even bigger than I could have hoped for. What finally went well for me was to embrace those who embraced me — no more flailing and chasing after someone would didn’t even bat an eyelash before casting me aside. The wonderful people who come here and read, comment, and express their contentment with my work are the ones who deserve my time and attention. And in fact, I learned a good lesson last year — the lesson that I must remain firmly grounded throughout my life, no matter how successful or unsuccessful I become. While it wasn’t an enjoyable year, it was a year of teachable moments, guiding me to a clearer understanding of myself, my flaws, and my talents.

It is my intention this year to become successful. I must focus. I must have discipline. I must balance. I must be patient. And above all else, I must learn all that I can. I have the resources to do so, lying dormant in my files. I cannot allow 2012 to be a repeat of 2011. I must cultivate myself — cultivate a life worth living. If it’s worthwhile, it’s worth the effort to cultivate it. And in case you hadn’t noticed, that’s my theme for 2012: cultivation.

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#FoodieFriday Chocolate Chip Cookie Bars

May I forewarn you: I have an ego when it comes to my chocolate chip cookies. I’ve been baking them since I was 11 years old, and I’ve had years to perfect my recipe and execution. My cookies are renowned among friends and family. But of course, sometimes I need to switch things up a bit. I enjoy brownies particularly for the texture of the bar, and I’ve made my chocolate chip cookies as bars once before. I enjoyed the heft it added to the cookie’s texture (of course, my hips don’t appreciate that extra heft, but it’s all about balance, kidlets). So Tuesday evening, I decided I wanted to make a cookie bar to celebrate my husband being home from the hospital and my in-law’s 42nd wedding anniversary. I made a couple of adjustments to my regular cookie recipe, starting by halving the recipe to fit an 8×8″ baking dish.

1/2 stick of unsalted sweet cream butter (1/4 cup)
1/4 cup of canola oil
1/2 cup packed brown sugar
3/8 cup granulated sugar
1 egg
1 tsp pure vanilla extract
1 tbsp natural cocoa powder (NOT dutch process — save that for drinks and syrups)
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup whole wheat flour
3/4 cups unbleached all-purpose flour
6 ounces (half a bag) of semi-sweet chocolate chips

Preheat the oven to 375 degrees F and grease an 8×8 (or 9×9) baking dish. Melt the butter. Whisk together melted butter, oil, and brown sugar, making sure to break up any sugar clumps. Add granulated sugar, and whisk in the egg. Add vanilla and cocoa powder, and whisk some more. Add the salt, baking soda, and baking powder, and whisk. Then add the flour. Whisk until combined. If your whisk isn’t up to the challenge, you could also employ the use of your hand or stand mixer. Once you have a cookie dough, stir in the chocolate chips. Spread the cookie dough evenly in your baking dish. Baking in the oven for 20-25 minutes or until an inserted toothpick comes out clean. Let it cool completely — patience, grasshopper! — for roughly half an hour to an hour. Cut into bars, and dig in! Eat them straight up, with a glass of milk, or with a warm cuppa. Enjoy!

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