birthday treats! or, how to not follow a recipe.

This little ditty was whipped up in honor of of the birth of Sparkles, Sparkles’ manfriend 4 Life T-Bizzle, and T-Bizzle’s friend (and mine) J-Purr.  A triple birthday party was planned, and celebratory snacks were in order. This recipe caught my eye as I have a score to settle with gingersnaps.  I then promptly, and unintentionally, turned the recipe on its head. No hazelnuts were to be found. I mixed the chocolate with the cookies, not pouring it on top. I didn’t grind my almonds down. And you know what? It was still freaking delicious.  So much so that a guest at the party took the bowl around to every guest and DEMANDED they partake in the bliss. No one needed to know it took all of 20 minutes to throw together. You are now entrusted with this secret.

Mel’s recipe is below, my topsy-turvy modifications are in italic or in the photos.

Salted Gingersnap & Hazelnut Bark
from bitchincamero

Ingredients

  • 3 cups gingersnaps (I like the Whole Foods brand)
  • 12 oz. semi-sweet chocolate chips (get the BEST chocolate you can. I used Guittard)
  • 1/3 cup hazelnuts (I used sliced almonds)
  • 1 tsp. flaky sea salt

Place the gingersnaps in a bag and beat them with a spoon or rolling pin until broken into rough pieces. You don’t want to crush them or they won’t stay crisp.

also a handy stress-relieving exercise.

  • Place the broken cookies on a silpat (or silicone) mat or piece of parchment.
  • Place a pot of water over medium heat. Put your chocolate chips in a metal bowl and place it over the pot of hot water, creating a double boiler.

make sure the water never touches the bottom of your bowl. behold the power of steam.

  • Stir your chocolate until it melts through, then carefully pour it over the gingersnaps until completely covered. Use a spatula to spread it evenly over the cookies.

I dumped the cookies in the chocolate and tossed to coat. why? why not.

  • Quickly sprinkle the hazelnuts over the chocolate in an even layer. Then do the same with the salt.

i added the salt first because it was more important to me than the almonds. yea, i took sides.

pretty pretty, the almonds never need to know they are less loved.

  • Let cool completely – until the chocolate has hardened through (you can refrigerate it on a flat surface to speed up the process. Peel the big piece from the silpat mat and transfer to a cookie sheet. Use a large knife to cut it into pieces.

I let these guys harden up for a solid 3-4 hours, then cut, and refrigerated in a ziplock bag.

As you can see some of the almonds came off in the cutting process…Mel wins this round. I’ve learned the importance of grinding your nuts.

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