I love paging through vegan cookbooks, especially one from a blog I love as much as Oh How She Glows! I stumbled upon her online somehow and never has been disappointed by any of the recipes so I was excited to get my hands on the book and it does not disappoint. I started with the snacks and one day as I saw some beautiful beets at the store I remembered this salad. The combination of hazelnuts with beets and balsamic was so good. I topped with pepper and home made celery salt.
Chocolate Hazelnut Bark
3/4 cup hazelnuts (about 4 ounces) 1/3 cup dried cherries, coarsely chopped 2 tablespoons finely chopped crystallized ginger 6 ounces bittersweet chocolate, chopped
1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.
3. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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