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White Chocolate Pomegranate Bark

17 Nov

It’s been quite the weekend. It all started off so well, and with some standard Saturday chores went so wrong.

You see, our washing machine broke. There are jumbo fans drying the carpets, and the contents of our closet now reside in the living room. We went glamping in the den to escape the fans.

So when I told my husband I really wanted to make something for the blog this weekend, he looked around, then back at me with a mix of panic and concern. Enter this recipe.

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I’m actually not sure it qualifies as a recipe. It’s just melted chocolate with toppings. But we’re rolling with it. When life breaks your washing machine, get a strong drink and make white chocolate bark.

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You’re going to start by halving a pomegranate and extracting the seeds. This is probably the most difficult part. I put mine in a bowl of water and worked out the seeds with my fingers.

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This leaves you with a pile of pomegranate flesh and a bowl full of seeds.

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Once you melt the chocolate, spread it onto a baking sheet lined with parchment paper. I had less chocolate so used a smaller pan. Again, we’re rolling with it.

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After that, it’s just a matter of sprinkling your toppings. I threw some chocolate sprinkles and (gasp) a little sea salt on mine. It was just the right balance between the rich white chocolate and the tang of the salt and pomegranate.

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I highly recommend for your holiday celebrations, or the next time you need a quick pick me up.

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White Chocolate Pomegranate Bark

Yields one 8 x 13 baking sheet of bark

Ingredients

1 lb white chocolate

1 pomegranate, deseeded

1 tbsp chocolate sprinkles (optional)

sprinkle of sea salt (optional)

Directions

Cut pomegranate in half and deseed in a bowl of water. Discard skin and wash seeds throughly to remove other pieces of pomegranate skin.

Melt white chocolate in a sauce pan over medium-low heat. Stir the whole time to keep the chocolate from burning. As soon as the chocolate is melted, remove from heat and pour over parchment paper into a baking sheet. You can spread over the entire sheet, or make it smaller for thicker bark.

Next, sprinkle pomegranate seeds and other toppings to your liking. Refrigerate for at least an hour, or until chocolate is hard. Break into pieces and store in refrigerator. Enjoy!

 

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Nutella Ravioli

16 Jan

Does anyone else go through the day with a running self-dialogue? Mine channels Bridget Jones and comes with a British accent.

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“Will quit eating cupcakes before bed, full stop. Tomorrow.”

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“Had workday longer than Les Miserables. I choose wine…and Robyn.”

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“Have sneaking suspicion am also something of genius in the kitchen.”

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Ok, maybe only the last one is relevant. That’s what I love about these “ravioli”—they’re Wednesday-easy and always channel my inner-kitchen genius. Four ingredients and three easy steps will have that effect. These bad boys have all the fried goodness of beignets, but with a melty, hazelnut center that’s just delicious. Recommended pairing: wine and Robyn.

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Other days, my kitchen forays go more like this: “Ah, four hours of careful cooking and feast of blue soup, omelette and marmalade.” One day at a time, people!

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Nutella Ravioli (inspired by Giada)

Makes 16 ravioli

Ingredients:

16 Wonton wrappers (found in produce section of any grocery store)

1 egg, beaten

3/4 cup Nutella or other hazelnut spread

16 oz vegetable oil

Powdered sugar for dusting (optional, but tasty)

Directions:

Heat veggie oil in saucepan over medium heat, or to about 350 degrees (I just let mine heat on medium while I made the ravioli and by then it was hot enough for frying- no thermometer). Make sure the pan you’re using allows for at least a couple inches of oil depth.

Place wonton wrapper on flat surface. Using a pastry or basting brush, border your wonton wrapper with beaten egg.

Put 1 tbsp Nutella in the middle of your wrapper. Fold together opposite corners to make a triangle and thoroughly press sides together to prevent leaked hazelnut goodness. Drop ravioli one or two at a time into hot oil and let them cook for 45 seconds on each side, or until puffed and golden. Remove with slotted spoon and set on paper towels to drain excess oil.

Sprinkle with powdered sugar, do a little dance and enjoy!

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