Since I’ve been away, there have been too

Since I’ve been away, there have been too many bombings, fires, explosions, earthquakes, floodings and too many other natural disasters for me to even think about.  So how do we cope?  Well, each of us cope in our own unique way.  I cope by escaping into my own private world or by eating chocolate.  I love chocolate!  You may dive into a computer game or stay behind closed doors.  Another person may strike out at an innocent by-standing loved one.  And yet another person may just want to be held and some may turn into hermits and even more sadly, other people get caught up in the world of cults.  I’d be very interested in hearing how all of you cope.  Do you have a coping mechanism you would like to share? Well, I will share my coping mechanisms…thinking and chocolate.  Of course, as usual, I will share recipes, poems, interesting websites and articles I come across.  So, just pull up a chair and see where this post goes to! Just as a side note, my old computer died, so I don’t have access to my tons of recipe dbases or my photos and personal “art work.”  I will just be searching the web for recipes that sound great and the same for my craft projects until I can afford to fix my PC. FOR STARTERS, lets begin this series with easy to make snacks that either contain chocolate OR are totally chocolate!  The recipes below have not been taste tested by me but sound great!

 

 
   

Submitted By: Sue Photo By: SusGob711

Servings: 40

 “Here is a sweet snack mix that is delicious and colorful. Saltiness and sweetness is the best combination! Don’t be afraid of trying other cereals, candy or nuts. Salted almonds, granola, or, butterscotch chips would be fine substitutes or additions.”  

  Line 3 baking sheets with waxed paper or parchment. Set aside.
2. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
3. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
4. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

 

ALL RIGHTS RESERVED © 2013 Allrecipes.com                
Salted Dark Chocolate Popcorn     Souce: Recipes from The Kitchn http://www.thekitchn.com     Salted Dark Chocolate Popcorn   Serves 4   1 tablespoon grape seed or other neutral oil 1/3 cup popcorn kernels 4 ounces good-quality dark chocolate, chopped 3/4 teaspoon fine sea salt, divided   In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see.   Line a rimmed baking sheet with parchment paper and set aside. Place the chocolate and 1/2 teaspoon salt in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.   Keeps for up to 3 days in an airtight container, but if you can keep it around that long, you are a stronger person than I am.   Additional Notes   • If you are making this popcorn for a vegan eater, make sure to use a dark chocolate with no dairy in the ingredients.  

 

 
 

 J              Jamie Geller is one of my favorite TV cooks.  I wish her show was still on!  Luckily, you can still find her on the web at http://www.joyofkosher.com                         Sweet Trail Mix September 9th 2011, by Jamie Geller “You can easily make this trail mix pareve by using non-dairy chocolate.” ~Jamie Geller Ready Time: 0 Servings : 8  

Ingredients:

1 cup peanuts

1 cup semi-sweet chocolate chips

1 cup M&M candies

½ cup raisins

½ cup roasted unsalted cashews

 

Directions                 

In a medium bowl combine peanuts, chocolate chips, M&Ms, raisins and cashews. Toss  together and serve.

 

 Will keep in an airtight container for up to 1 month.

 

“Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing  in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cookingshow online at youtube.com/joyofkosher and on-air on JLTV.  Jamie and her “hubby” live in Israel” ~ JoyOfKosher.com

  I’m sorry this post is so short, but it’s taking me much longer to learn how to use this laptop and the new Microsoft  word.  Please have patience with me!…Till the next time, enjoy! ~Marilyn  

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About wxxifan

I am a writer and recipe collector.
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