Beet Salad

Whenever I go out to eat and see a beet salad on the menu, I always order it. I LOVE beets! They are so good. If you haven’t tried them or don’t think you are a fan, you have to give them a chance. I love a good restaurant beet salad, but d…

Whenever I go out to eat and see a beet salad on the menu, I always order it. I LOVE beets! They are so good. If you haven’t tried them or don’t think you are a fan, you have to give them a chance. I love a good restaurant beet salad, but did you know…

Tasty & Creative Pistachio Recipes

This article is from Delicious Everyday.
Pistachios are some of my favorite nuts. Not only do they taste delicious—they also have such a gorgeous color! With this list of tasty & creative pistachio recipes, you can also make them into all ki…

This article is from Delicious Everyday.

Pistachios are some of my favorite nuts. Not only do they taste delicious—they also have such a gorgeous color! With this list of tasty & creative pistachio recipes, you can also make them into all kinds of tasty foods like muffins, cookies, and even pesto.

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Perfect Chocolate Bark

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make…

A Couple Cooks – Recipes worth repeating.

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make this fun and giftable treat.

Chocolate Bark

We’re chocoholics over here, so one of our top treats to make is Chocolate Bark! This one is our ideal: sweet and salty with a confetti of colorful ingredients and absolutely irresistible. It’s the best fun treat that makes a great gift: and it works for the holidays or anytime. Here’s our perfect chocolate bark recipe: with a smooth, shiny sheen on the chocolate and just the right crisp crunch when you bite into it.

Tips for making the best chocolate bark

There are a few tips to making the very best chocolate bark. You can skip down to the recipe if you’re ready to get started. But here are a few more details on the why behind the what of each step in the process:

  • Temper the chocolate! Many chocolate bark recipes don’t require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn’t melt at room temp. It also avoids chocolate bloom, that white stuff that appears during storage.
  • Use semi sweet or dark chocolate, around 60%. We found 60% dark chocolate has the best flavor. 70% is a bitter too bittersweet.
  • Add mix-ins into the chocolate AND on top. Adding the mix-ins into the chocolate gives the best crunchy texture. (All of them on top makes it a little one-note.)
Chocolate Bark

How to temper chocolate

Chocolate is temperamental: period! But to make the best chocolate bark, we like to temper the chocolate. It’s a special process that heats and cools the chocolate to stabilize it for making candies. As we mentioned above, it makes the most stable texture, shiny exterior, and avoids the white “bloom” that can appear on chocolate during storage. Here are a few notes on tempering chocolate:

  • You’ll need a food thermometer. Don’t have one? Skip to the next section. This helps to achieve the precise temperatures that are required.
  • Don’t get water in the chocolate. This is the #1 rule! You’ll be melting the chocolate over simmering water but do NOT let it touch the chocolate or it will seize up.
  • Melt 2/3 of the chocolate to 108 to 115°F, add the remaining chocolate and reduce to 85 to 86°F, then return the chocolate to 90 to 91°F. That’s the basic idea of tempering! Start high, go low, then return to the middle. There’s lots of science behind it, so trust us.
Chocolate Bark

Don’t have a food thermometer?

Tempering chocolate is the way to get the best chocolate bark. But don’t have a food thermometer? That’s ok too! You can make it without tempering and it’s still good. Here’s what to know:

  • Melt the chocolate over simmering water. Use the “makeshift” double boiler method below, or a double boiler. You can use a microwave to melt chocolate, but it’s not our preference since it’s easy to go too far.
  • Skip the tempering and just use the chocolate when it’s melted. Add the mix-ins, pour in a thin layer and add toppings.

Chocolate bark toppings!

Once you’ve made it through the chocolate stage, making chocolate bark is a breeze! For this bark we used cranberries, pistachios, coconut and smoked salt. The combination of sweet, salty, crunchy, tropical and smoky was perfection! The smoked salt is not required, but if you can find it, it adds a unique element (if not, use sea salt). Of course, you can use any type of mix-ins you like. Here are a few more ideas when it comes to chocolate bark toppings:

  • Nuts like pistachios, walnuts, cashews, pecans, hazelnuts
  • Seeds like pumpkin seeds or sesame seeds
  • Dried fruit like dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries
  • Crystalized ginger
  • Pretzels broken into pieces
  • Peppermint candies, crushed
  • Chopped candies of any kind
  • Crushed potato chips
  • Sprinkles
Chocolate Bark

Chocolate bark storage

What’s the best way to store homemade chocolate bark? Chocolate bark stays most stable chilled , so we suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

More chocolate recipes

Are you a choco-holic like we are? Here are our top chocolate recipes to make when we’re craving a treat:

This chocolate bark recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Chocolate Bark

Chocolate Bark


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: About 32 pieces
  • Diet: Vegan

Ingredients

  • 12 ounces semi-sweet or dark chocolate (50% to 60%)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pistachios
  • ⅓ cup large coconut flakes
  • ½ teaspoon chunky sea salt (or smoked sea salt)

Instructions

Note: If you don’t have a food thermometer, simply melt the chocolate over a double boiler per the instructions below, then proceed to Step 5.

  1. Prep: Start a small saucepan of barely simmering water. Chop the chocolate into 1/2-inch chunks. In a heat-proof bowl that is completely dry that will fit over the pan of simmering water, add about 2/3 of the chocolate chunks. We used a small metal bowl; you can also use a double boiler if you have one. Make sure not to get any water into the chocolate, since it will cause the chocolate to seize up! (There are fixes for seized chocolate but it’s not pretty.)
  2. Melt the chocolate to a temperature of 108 to 115°F: Hold the bowl with the chocolate above the other saucepan with boiling water to create a double boiler (or use your double boiler). Place a towel on counter next to the stove so that you can transfer the bowl to the counter as necessary and avoid any water getting into the bowl. Hold the bowl of chocolate over the simmering water for a few seconds, until the chocolate starts to melt. Remove from the bowl to the towel and stir and stir to continue melting. Check the temperature with a food thermometer, and continue going back and forth from the water for a few seconds to the towel until fully melted. The target temperature is 108 to 115°F, but do not allow the chocolate to go higher than 115°F.
  3. Add the unmelted chocolate and reduce to 85 to 86°F: Once the chocolate is fully melted and at 108 to 115°F, add the remaining third of the unmelted chocolate (called seed chocolate) and stir constantly until it melts and the chocolate temperature falls to 85 to 86°F. This will take up to 10 minutes, but it is worth the wait! Stir regularly for the entire time to ensure an even temperature. (While it melts, you can chop the pistachios.)
  4. Heat back to 90 to 91°F: When the chocolate is 85°F, return the bowl of chocolate to above the pan of simmering water for a couple seconds at a time until climbs back to 90 to 91°F. Now the chocolate is tempered!
  5. Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″. Sprinkle the remaining toppings over the top, crushing the coconut and chunky sea salt with your fingers to make smaller pieces.
  6. Refrigerate: Refrigerate at 30 minutes until hardened. When hard, cut into irregular 2 to 3 inch pieces with a butter knife. Store in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Category: Dessert
  • Method: Tempering
  • Cuisine: Dessert

Keywords: Chocolate bark, chocolate bark recipes

A Couple Cooks - Recipes worth repeating.

7 Ways to Roast Pistachios

This article is from Delicious Everyday.
Enhance the flavor of raw pistachios by roasting them. In this post, I will share 7 ways to roast pistachios from classic salted pistachios to honey roasted to a spicy pistachio recipe. Learn new ways to create…

This article is from Delicious Everyday.

Enhance the flavor of raw pistachios by roasting them. In this post, I will share 7 ways to roast pistachios from classic salted pistachios to honey roasted to a spicy pistachio recipe. Learn new ways to create a healthy snack that is crunchy and satisfying! I love pistachios! They are a delicious nut that are...

Read On →

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©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Pistachio Butter

This article is from Delicious Everyday.
You only need 3 ingredients to make this homemade Pistachio Butter. We all know and love nut butters, so why not give this pistachio butter recipe a try today? This recipe is crazy simple to make and bursting w…

This article is from Delicious Everyday.

You only need 3 ingredients to make this homemade Pistachio Butter. We all know and love nut butters, so why not give this pistachio butter recipe a try today? This recipe is crazy simple to make and bursting with creamy nutty flavor! Serve this Pistachio Butter on toast, on muffins, or even swirled in baked...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Pistachio Crusted Baked Salmon

If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a t…

If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor. The salmon has a lemon Dijon sauce that has a touch of garlic and is sweetened…

The post Pistachio Crusted Baked Salmon appeared first on Two Peas & Their Pod.

Halvah

A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own. During my childhood, I’d only been…

A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own.

During my childhood, I’d only been exposed to halvah sold in bars by the cash register in delis, but when I went to Jerusalem, I was wowed at the market to see towering rounds of halvah at places like Halvah Kingdom, which were topped (and studded or swirled) with various ingredients like dried fruit, nuts, rose petals, cocoa, coffee beans, and chocolate amongst the reported one hundred varieties that they make. The halvah was like nothing I’d ever put in my mouth; you could taste the quality of the sesame seeds used in every crumbly bite. (If you want a taste of outstanding halvah in the U.S., check out Seed & Mill.)

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Brussels, Caramelized Onion and Pistachio Pizza.

I live for a brussels sprouts pistachio pizza! It has been SO LONG since I shared a pizza recipe!! It’s crazy – pizza is one of my favorite things to make and I love trying new toppings and different varieties. This one is really extra delish. This version had a little help. A few years […]

The post Brussels, Caramelized Onion and Pistachio Pizza. appeared first on How Sweet Eats.

I live for a brussels sprouts pistachio pizza!

brussels, caramelized onion and pistachio pizza

It has been SO LONG since I shared a pizza recipe!!

It’s crazy – pizza is one of my favorite things to make and I love trying new toppings and different varieties. This one is really extra delish.

pizza dough

This version had a little help. A few years ago I made this brussels pistachio tart that is incredible. I mean, it is so flavorful and fantastic that I could eat it once a week.

So I knew I wanted to do another brussels + pistachio combo, but this time on legit pizza crust and not puff pastry.

As a side note, I use puff pastry as my cheaters pizza crust all the time! We love a flakey crust like puff pastry because it mimics a few of our favorite local pizza places here. It’s a really great option if you’re in a pinch!

Regardless, I still wanted to make a larger, more traditional pizza with said combo. So here we are!

caramelized onions

These flavors are unreal. Together, it’s like a delicious loaded brussels sprouts pizza explosion. The whole thing starts with caramelized onions, then we also have sharp cheddar and parmesan. Brussels sprouts, of course, and then chopped pistachios for crunchy sprinkle on top. The pistachios add such a wonderful nutty flavor and the tiniest bit of crunch too.

It’s all just so good!

pizza dough with toppings

P.S. baby bump alert! It’s kind of hindering some photos at this point. Ha!

When we do pizza night, which frankly tends to be more in spring, summer and fall because I use the grill or our ooni oven outdoors, I almost always make two different kinds of pizza.

All of us always want “at least a bite” of a more traditional pizza, so I’ll do cheese, pepperoni and maybe roasted red peppers. Even if we only eat one slice of it, it’s the perfect pizza for our leftovers.

Then I also always make another fancier pizza that isn’t “regular,” as my fam likes to call it. It ranges from buffalo chicken, to mushroom fontina, to lemon hot honey. In the winter, my favorite is always a brussels sprouts version. Brussels bacon is pretty classic these days and we all love that one too. But this one also really takes the cake! 

brussels, caramelized onion and pistachio pizza

This pizza has everything. It has sweet and savory flavor from the caramelized onions, tons of cheese, flavor and a slight chew from the shredded brussels and of course, the pistachios! Every bite is loaded which is the best kind to make. Each bite has flavor, texture and cheesy goodness.

It’s a pizza dream. 

brussels, caramelized onion and pistachio pizza

Brussels Sprouts Pistachio Pizza

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Brussels, Caramelized Onion and Pistachio Pizza

This brussels sprouts pistachio pizza is divine! Loaded with caramelized onions, sharp cheddar, parmesan and pistachios. It's so good!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

crust

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting

topping

  • 3 tablespoons unsalted butter
  • 2 large sweet onions, thinly sliced
  • kosher salt and pepper
  • 1 pound brussels sprouts, stems removed and thinly sliced
  • 1 tablespoon olive oil
  • 1 cup freshly grated sharp white cheddar cheese
  • ½ cup freshly grated parmesan cheese, plus more for topping
  • ¼ cup chopped roasted pistachios
  • fresh herbs like parsley or basil for topping, if desired

Instructions

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • While the dough rises, heat 2 tablespoons of the butter in a skillet over medium heat. Add in the sliced onions with a big pinch of salt and pepper. Cook, stirring often, for 10 minutes, until the onions soften. Turn the heat down to low and continue to cook, stirring often, until the onions become golden and caramely, about 20 to 25 more minutes. I don’t over-caramelized them, because they will still cook in the oven!
  • Preheat the oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.
  • Remove the onions from the skillet and place them in a bowl. Add the remaining tablespoon of butter to the skillet over medium heat. Add in the brussels sprouts and the garlic with another pinch of salt and pepper. Cook, stirring often, until the brussels are softened and bright green, about 6 to 8 minutes.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. For this recipe, I just rolled out the dough to fit a 10x15 baking sheet. Nothing specific, just rolled to fit!
  • Brush the dough with a tablespoon of olive oil, cover all over to the edges. Top with a sprinkling of the cheddar cheese. Add on the caramelized onions, then the brussels sprouts. Top with the remaining cheddar and parmesan. Top with the pistachios.
  • Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing.
  • Top with a few fresh herbs if you’d like and some grated parmesan!

 

brussels, caramelized onion and pistachio pizza

Obsessed.

The post Brussels, Caramelized Onion and Pistachio Pizza. appeared first on How Sweet Eats.

Roasted Beet Salad with Goat Cheese & Pistachios

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright…

The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

roasted beet arugula salad recipe

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.

This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation.

Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!

roasted beet salad ingredients

This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets.

Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.

Continue to the recipe...

The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

Citrus Salad

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells…

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells so good!–and then come home and think, “Wait, what was I…

The post Citrus Salad appeared first on Two Peas & Their Pod.