Hey everyone! Wohoo it’s Friday! Have any fun plans for the weekend?? On Monday morning I took my final exam for Anatomy and have had the entire week off (Fall Semester starts up on Monday). It’s so great to not have to even think about school….or dream about Anatomy (yes, unfortunately this happened often to me!). I’ve basically been doing a whole lot of NOTHING….relaxing everyday and loving it. I finally was able to get to the beach… I actually have my tan back now…woohoo! I’ve been hanging out with these two little buggers, too…they are so cute!
My sister and I signed up for a SheRox triathlon in a couple of weeks so yesterday I practiced some swimming. Swimming is TOUGH! I won’t lie…I was struggling! I thought the lifeguard was going to jump in and save me! hahaha just kidding…I think. I’m thinking I will need to get some more practice in today…I am really nervous about this triathlon! What did I get myself into!?
Anyways…this morning Mary and I took Bradley boy for a walk to get a bagel and some starbucks for breakfast… trailmix bagel with cinnamon raisin walnut cream cheese and an iced coffee with vanilla soymilk…nom nom nom!
Anyway…onto the topic of today’s post!
My friend Jen (from school) found this recipe on the Food & Wine website. It takes only a minute to whip up and it is very good (if you like dark chocolate, that is)! It is the perfect little treat at night when you are craving a little something sweet. My only warning is to be veryyyy careful not to burn the chocolate in the microwave!
INGREDIENTS
- 1 1/2 cups walnut halves (6 ounces)
- 9 ounces bittersweet chocolate, finely chopped
- 1 cup dried sour cherries (4 ounces), coarsely chopped
- 2 tablespoons finely chopped crystallized ginger
DIRECTIONS
- Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
- Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
MAKE AHEAD
The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
NOTES
One Piece 57 cal, 4 gm fat, 1.0 gm saturated fat, 6 gm carb, 0.7 gm fiber.When melting chocolate in a microwave oven, be sure to give the chocolate a quick stir between each 30-second burst to prevent it from scorching.
Question: What are your plans for this weekend?
