Holiday Chocolate Bark

“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.”

-Buddy, the Elf

I have it on good authority this is the chocolate bark the elves make exclusively for Santa. There are two flavors—Fruit & Nut and Salted Caramel Pretzel. We’re not sure which one Santa favors although the reindeer probably like the Fruit & Nut since they’re vegan. We’ll be leaving both out on Christmas Eve just to be safe.

Oh, and as a wise woman once told me, Santa appreciates a nip of Scotch—neat—with his cookies, er… chocolate bark.

Holiday Chocolate Bark

1 package Enjoy Life Chocolate Chips or your favorite GF/CF/Vegan dark chocolate, finely chopped

For Fruit & Nut Holiday Chocolate Bark

Pepitas

Chopped Almonds

Dried cranberries & cherries

Sea Salt

For Salted Caramel Pretzel Holiday Chocolate Bark (not Dairy Free or Vegan)

Crushed Glutino Pretzels

Caramel Sauce or Cajeta

Sea Salt

Line a cookie sheet with parchment paper.

Place the chocolate bits into a microwave proof bowl. Heat in the microwave 1 1/2 minutes on medium high power. Remove and stir—they will not be fully melted yet. Place the chocolate back in the microwave and heat at full strength in 30 second intervals. Be sure to stir between each heating—the chocolate will continue to melt as you stir. You want to heat the chocolate just until it melts and is pourable and no more than that. (Alternatively, you can heat the chocolate in the top of a double boiler. The water in the bottom half should be heated to below a simmer so keep the burner on medium low.)

Pour the chocolate onto the parchment and spread to the thickness and shape you desire. Sprinkle with toppings and a little bit of salt.

Place the candy in the refrigerator to cool—about 30-45 minutes. Remove and cut into squares with a heavy, sharp knife.

The candy will keep about a week in an airtight container—if it lasts that long.

Notes:

Here’s a great recipe for cajeta (a mexican caramel sauce). Online sources for GF caramel sauce: Sweet and Saucy Autumn Harvest Caramel Sauce or Robert Rothschild Farm Old Fashioned Caramel Sauce. I can’t vouch for either of these since I’ve never tried them but they both say Gluten-free on the sites. The caramel sauces and the cajeta are not Dairy-free.

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Maple Glazed Pumpkin Scones

Thanksgiving is less than a week away. My mind’s been conjuring up all kinds of recipes—maybe too many. For days I’ve been trying to clear the decks to bake and cook and post holiday foods. But, life isn’t always that accommodating and it doesn’t always go according to plan. The clock continues to tick and the few moments I’ve had to make those imaginary recipes have come and gone.

I’m not complaining. I’ve been doing some fun things in my free time. (You remember free time, right? The hours between real work, house work, and all that other obligatory stuff that eats up the day.) The weather’s been great so I’ve been taking walks with the dogs as often as possible. And, last weekend my husband,  sister, her beau and I went to The Reading Terminal Market in Philadelphia. Wow! Whether you’re a foodie or not you’re going to want to visit this spectacular food emporium. It’s aisle after aisle of vendors who tempt you with baked goods and coffees, ice cream, fish, fresh and smoked meats. There’s green grocers, candy counters and cheese makers. You name it—they sell it there. Yep, that’s right, it’s foodie heaven.

Yesterday we ventured into NYC to see West Side Story on Broadway in celebration of my brother-in-law’s birthday. (Happy Birthday, Bill!) The cast was young, talented and energized and gave the audience a wonderful, heartfelt performance. There were more than a few tears shed at the closing curtain. Afterwards we stopped at Bonefish Grill for an early dinner. The gluten-free menu offered a wide selection of appetizers, sides, and entrees. I had the grilled Shrimp and Scallops with mango chutney and it hit the spot.

So, all in all, it’s been a busy, happy month. But, sorry guys, there wasn’t enough time to really do justice to the blog for Thanksgiving. Lesson learned in my first year of blogging. Fortunately next Thanksgiving I’ll get another shot at it.

That said, here’s a Thanksgiving morning breakfast scone. Pop ‘em in the oven before you start to prep the turkey or better yet, make them the night before and heat them slightly while the oven is getting up to temperature for turkey roasting. Then once the bird is in the oven, pour yourself a cup of coffee and have a well-deserved treat.

Wishing you and yours a wonderful Thanksgiving.

Maple Glazed Pumpkin Scones

Scones

3/4 cup sorghum flour

1 1/4 cups GF flour blend*

1/2 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

5 tablespoons Earth Balance Buttery Spread, chilled

1 teaspoon vanilla

1/3 cup coconut milk

1 teaspoon lemon juice

3/4 cup pumpkin

Maple Glaze

1/4 cup maple syrup

1/4 cup confectioners sugar

Preheat the oven to 425 degrees. The rack should be in the center position.

Mix the lemon juice and coconut milk. Set aside.

Place the dry ingredients (sorghum flour through salt) into a food processor fitted with a blade. Cover and pulse a few times until all ingredients are mixed evenly. Add the Earth Balance in small chunks and spread evenly across the top of the dry mixture. Cover and pulse about 12 times (in one second pulses). The mixture should resemble a coarse meal. (If you are doing this by hand put the dry ingredients in a big bowl and whisk until combined. Then, using two knives, a pastry blender or your fingertips, cut the Earth Balance into the dry mixture until it resembles a coarse meal.)

Transfer the dough to a large bowl. Using a spatula, stir in the pumpkin, vanilla, and about half of the coconut milk. Add more coconut milk a little at time until the dough begins to form. Don’t worry if you don’t use all the milk or if you need more. The object is to produce a dough that’s a tiny bit soft and sticky but still able to hold together when formed and cut.

Lightly dust the countertop or pastry mat with sorghum or rice flour and turn the dough out onto it. Form it into a circle about an inch to an inch and half high and 7 or 8 inches across. Using a sharp knife cut the dough into 8 wedges and place them on a cookie sheet lined with parchment.

Bake for 12-15 minutes. The scones should be lightly browned. Remove to a wire rack when cool enough to handle.

Meanwhile mix the maple syrup and confectioners sugar until smooth. Depending on taste you may want to add more maple syrup or more sugar. There really isn’t any specific way to make this—it’s right when you like it! Drizzle over the warm scones and serve.

*Note: I used Authentic Foods Gluten-Free Multi Blend Flour

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