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Posts Tagged ‘chocolate’

Halvah

So this is going to be really quick.  I have all of this lovely tahini that I made and while I love it in my salad dressing, I wanted to do something more with it.  I vaguely remembered a wonderful dessert thing that I had when I traveling through Turkey a few years back and I thought it was made with tahini.  So I did a little research and found out that yes, indeed, halvah is a simple, simple dessert made with just tahini and honey.  Yay!  This dessert is nutty(ish) and not too sweet – kinda’ just perfect.

Halvah

1/2 C raw tahini

4T honey or enough to make a doughy paste

raw cocoa powder

In a bowl, mix together the tahini and most of the honey.  I do it by hand, not too hard.  When the halvah dough is almost to a dough-like consistency, divide it in half.  (It should have the texture of peanutbutter fudge on a hot summer day.)   Add 1/2 t cocoa powder to one half and mix.  Taste.  Decide whether you want to add more honey or cocoa powder to achieve the right consistency.  It’s all in your personal taste.  To the other half, add a wee bit more honey.  In a pan lined with parchment or waxed paper, spread the plain halvah.  Then top it with the chocolate.  Put it in the fridge for at least an hour before serving.  I made mine up in a small bowl, and when it was turned out, it was lovely for company.  To serve, slice into small squares, like fudge. 

You can also mix it up by eliminating the cocoa and adding pistachios.  Enjoy!

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Last night I was missing the days when I used to have dessert for dinner, so I came up with this lovely meal.  I’m going to have to get a camera so you can see what all of these look like!

This pudding has an intense raspberry flavor and is not too sweet, so it’s best with lots of fruit in it.

Raspberry – Chocolate Pudding

1 young Thai coconut

1 1/2 C fresh or frozen organic raspberries

1/4 C honey

2 small handfuls raw organic cocoa nibs

3 C mixed fruit – mango, berries, banana all chopped up

In a blender, mix the raspberries, meat from the coconut, and the honey with enough coco water to make a pudding-like consistency.  I use a Vita-Mix, so even the seeds are pulverized.  By hand, add the cocoa nibs, so that they don’t get pulverized.

Pour over the bowl of mixed fruit and enjoy!

Serves 2

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Today one of my students came and asked me if she could interview me for one of her Girl Scout badges.  It’s been a long, long time since I was a Girl Scout, and I’m actually kind of proud (in a geeky sort of way) to say that I was a Girl Scout up until my junior year of high school.  I was one of those girls who had to have all of the badges, too, so I worked really hard at getting them.  Some I loved, some I didn’t, but looking back, I realize that trying out all of those new things because some book told me I could, made me rather fearless.   Some of those badge requirements asked for things it never occurred to me I could do.  But it never occurred to me that I couldn’t either.  So I did.  I’ve continued to run my life that way.  If I want to do something, I do it – or learn how.  Girl Scouts gave that to me – and it probably helped that my mom was the troop leader. 🙂

Oh, the little girl and her interview?  Well, there are many things I do and feel really competent at that I would guess she wanted an interview about. And I know the badges have changed and kept up with the times, so I thought maybe the Career badge, or the Current Events badge (I am her social studies teacher), but no, it was the Writer’s badge.  She had to interview an author.  I offered her the emails of a couple of published authors that I know, one who even writes children’s books, but no – she wanted me.   So I guess I’m a writer – heck, I’ve got the Girl Scout stamp of approval!

And on a totally unrelated note.  I have just had the most amazing piece of chocolate ever!  Go here:   Chocopology Order the Burnt Caramel and Hawaiian Sea Salt Bar.  Make coffee.  Enjoy together.  Then send one to me as a thank you.

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