Last month during the Tennessee ICES Day of Sharing one of the demonstrators was a lady who has been catering weddings and special events for years. She set up a table with a generous selection of handmade chocolate candies and kindly shared her recipes.
I love frozen bananas dipped in chocolate, and I tend to make them often during the summer. They’re a fantastic dairy-free alternative to ice cream popsicles, and a healthier option, too. I can’t believe I still haven’t done a blog post featuring this treat, especially since they’re fairly easy to make.
In the past I’ve added coconut milk to the melted chocolate. This is to help thin the consistency for easier dipping, and also to keep the chocolate from setting up too firm when frozen. I’ve also used coconut oil for this, and both work quite well. The coconut milk will give you a softer, more ganache-like coating, whereas the coconut oil makes it harder and more like the outside of a Klondike Bar.
You guys will probably think I’ve lost my mind, posting a back-of-the-box recipe like this. The reason I’m sharing it is because it’s quick, easy, and can be made gluten free. And there just might be one or two of you out there who haven’t tried it. Sure, it’s technically junk food, but it’s not all THAT bad. I even made it with coconut oil instead of butter so it’s vegan. Points for that, right? Plus, this recipe is very child-friendly, which is ideal for anyone who has young budding chefs eager to help out in the kitchen. Not to mention, it’s pretty dang yummy.
Here’s a list of my top 5 favorite recipes I’ve posted this year. I really wanted to do a top 10 of 2010, but I didn’t feel that was being selective enough since I lagged most of the year and only shared 23 recipes. These are favorites because they’re gluten-free, delicious, and easy to make or worth the effort. If they’re somewhat healthier that also counts to their advantage.
Whew, that’s a mouthful, isn’t it? You guys remember the peanut butter cookie recipe I posted not too long ago? Well, what I didn’t tell you then was that I only baked half the recipe as cookies. The rest I baked in a 8-inch loose-bottomed tart pan, thinking it might make a good crust for the right pie.
I discovered these peanut butter cookies thanks to the Whole Foods Recipes app. That’s easily one of my favorite apps, and it’s free! I have it on my iPhone, but it may be available for other mobile devices. You can also access these recipes on the website here: Whole Foods Recipes.