I can’t believe Easter is almost here! If you haven’t had a chance to make any Easter treats yet, here’s a really easy recipe you can put together quickly–and no baking required! It’s so fun and colorful, too. I based this Easter Egg Bark on my Candy Corn Bark recipe I had posted a few years ago. It’s really yummy, packed with those super-good Cadbury candy-coated mini milk chocolate eggs and Easter M&M’s, along with a colorful dash of sprinkles! Continue reading
On chilly mornings, I like to have a hot cup of coffee to start my day. With cream. I don’t like black coffee or sugar in my coffee, but I love having cream in my coffee! But apparently you can do so much more with coffee, as I discovered when I received a review copy of Cooking with Coffee by Brandi Evans. It’s a hardcover book with 60 recipes and lots of color photos.
The book begins with a brief history of coffee, benefits of coffee, different brewing options, and popular ingredients to use with coffee. Then you’ll find recipes for baked goods; homemade coffee creamers; drinks and smoothies; sauces, dips, and toppings; savory foods; and sweets and snacks. Recipes include:
- Espresso Banana Muffins
- Coffee and White Chocolate Chip Coffee Cake
- Salted Chocolate Coffee Creamer
- Peanut Butter Mocha Smoothie
- Chocolate-Coffee Gravy
- Coffee Maple Vinaigrette
- Chicken Enchiladas with Quick Coffee Ranchera Sauce
- Triple Chip Espresso Cookies
I decided to try the Salted Dark Chocolate Coffee Bark, because I thought it would be a great recipe to keep in mind as a food gift for the holidays. It’s easy to make and only has 3 ingredients, so you can whip it up easily and quickly. You just need to give the bark enough time to harden, at least an hour, before you break it up into pieces. It makes a great sweet treat for coffee and dark chocolate lovers! The recipes says to use 10 ounces of 60% dark chocolate, so I used one 10-ounce bag of dark chocolate chips and that worked perfectly!
SALTED DARK CHOCOLATE COFFEE BARK from Cooking with Coffee
Makes about 2 cups pieces of bark
- 10 ounces 60% dark chocolate or semisweet
- 1/4 cup whole coffee beans
- 1 1/2 teaspoons large flake sea salt (I used less salt-more like 1 teaspoon, and that was salty enough for me!)
Over a double boiler or in a microwave-safe bowl, melt the chocolate until it’s just warm enough to completely melt when you stir (a few minutes over the double boiler or 1-2 minutes in the microwave, checking every 30 seconds).
Pour the chocolate onto a parchment-lined baking sheet and smooth out into an even layer.
Sprinkle the melted chocolate with the coffee beans and the sea salt.
Let the chocolate set at least 1 hour, then break into bite-sized pieces.
Like I mentioned earlier, this bark makes a great homemade food gift. Or you may want to give the book itself to a coffee-loving friend. Are you a coffee-lover yourself, and do you use coffee in any recipes?
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