Hey guys! This has been a festive week of eats no doubt and I’m here to add to the party today with my very own Chopped Kitchen Challenge link up. The challenge this month was to use any of these holiday flavors cocoa powder,peppermint, citrus, or cinnamon in a baked good of your choice. The world is your virtual cookie exchange for the next week while the party is live.
I admit to having every intention of making a batch of Madison’s homemade carob chips to try as a chocolate replacement in these recipes… buuutt time got away from me and regular chocolate chips and to do.
I managed to use all 4 ingredients this month (though only 3 in the same recipe I’m afraid) and as a result I have 2 very different holiday treats to enjoy. I teased you all yesterday with the first one…
All the deliciousness of regular popcorn, dressed up in holiday style. This was an easy and delicious treat, that I may have had trouble sharing 🙂
Candy Cane Popcorn
1/2 cup popcorn kernels
1 TBSP oil for popping
4 squares almond bark (about 3/4 cup melted)
3/4 cup semi-sweet chocolate chips
4-5 candy canes crushed
In a large pot (or air popper if that’s your thing) heat oil and kernels. Cover with lid and swirl occasionally until all kernels are popped. Dump all popcorn onto a sheet tray and pick out any unpopped kernels (your teeth will thank you later).
Meanwhile melt almond bark in the microwave on high, in 30 second intervals, until smooth. Pour over popcorn and toss to coat. Next melt chocolate chips in the microwave on high, in 30 second intervals, until smooth. Drizzle chocolate over popcorn and immediately sprinkle with candy cane pieces. Allow chocolate to cool completely before breaking into pieces and storing in an airtight container.
The next treat I made is a classic christmas cookie in my mind, Chocolate Covered Florentines.
I adapted my mom’s recipe for florentine sandwhich cookies to pack a little more punch, and fit my GF needs. The result is the lacy, crispy, cookie of my childhood with a fresh new flavor.
Chocolate Covered Florentines
makes 24-36 cookies
1 stick of butter
1 1/2 cups rolled oats (GF)
3/4 cup sugar
1/3 cup flour (GF, I’ve been using the costco blend)
1/4 cup corn syrup
1/4 almond milk (could sub coy or cow)
1/4 tsp salt
2 tsp cinnamon
3 TBSP fresh orange juice
2 oranges zested
1 cup semisweet chocolate chips
Preheat oven to 375*. Melt butter in a large pot, over medium heat. Once melted add sugar, oats, flour, almond milk, and corn syrup, and stir to combine. Add in cinnamon, orange juice, and the zest of 1 orange. Drop batter by the teaspoon full onto a foil lined baking sheet, be sure to leave space between the cookies as they spread. Bake 6-8 minutes until edges are brown and cookies are golden throughout. Allow to cool one minute on the baking sheet before moving to a counter or clean cookie sheet to cool completely (cookies will be soft at first, they harden as they cool).
Melt chocolate chips in the microwave, on high heat in 30 second intervals, until smooth. Spread chocolate evenly over cooled cookies,and sprinkle with remaining orange zest.
Your turn to link up your treats and eats, I can’t wait to see what you guys have been cooking this month!