Perfect Chocolate Pairings

March 05, 2015

Perfect Chocolate Pairings / See and Savour
Perfect Chocolate Pairings / See and Savour
I’ve been super busy working, which means my meals are almost always out or on-the-go. As a result, my fridge and pantry are a little sad and empty these days. Case in point: I had cereal for dinner last week. Twice.

Lucky for me, Ghirardelli® asked if I was interested in experimenting with some new chocolate pairings, to which, of course, I said yes, ( I mean, how do you say “no” to chocolate?!), and the shipment of chocolate bars arrived this week!

Don’t worry. I didn’t just inhale the chocolate for dinner (though I did think about it), but I was inspired to finally make my way to the store to find some treats to go with my new assortment of chocolate!

I love mixing and matching flavors. It’s pretty amazing how you can enhance the taste of a food simply by pairing it with something else.

Here are some combinations that I tried out this weekend:

Herbal Tea & Cherry Tango™
I love my chocolate desserts, but sometimes I want something a little fruity after dinner too. Cherry Tango™ satisfies both those cravings. Pair it with a cup of hot tea – maybe chamomile or peppermint – and you have a warm and cozy combination that will help you relax and wind down after a long day. It feels satisfying and indulgent without going overboard.

Perfect Chocolate Pairings / See and Savour
Maple Bacon & Midnight Reverie®
It’s common knowledge that bacon makes everything better, and this mix of sweet and salty is a match made in heaven. The richness of the 86% cacao in Midnight Reverie® brings out the salty goodness of the bacon in such a satisfying way. I’m tempted to eat this every day for breakfast. If you feel like something a little sweeter, try pairing the bacon (or any breakfast meat really) with a square of Evening Dream®, which is lighter at 60% cacao.

Perfect Chocolate Pairings / See and Savour
Perfect Chocolate Pairings / See and Savour

Sriracha Cashews & Mango Sunset™
I’m lucky enough to live in Southern California where it’s basically 70-something degrees year round, but the tropical taste of Mango Sunset™ even had me pining for summer again. Since this flavor is on the sweeter side, I spiced it up with some sriracha cashews so the heat could balance out the sugar. Take a few bites of this combination, close your eyes, and even if there’s a blizzard outside, part of you will feel like you’re on vacation again.

Perfect Chocolate Pairings / See and Savour
Perfect Chocolate Pairings / See and Savour

This is just the tip of the iceberg of combinations to try. Spruce up movie night by adding a side of Evening Dream® to your popcorn bowl. Elevate your after dinner espresso with a square of Sea Salt Soiree®. Pairings are such an easy way to make everyday fare a little less ordinary and a lot more fun.

What combinations would you try?
Perfect Chocolate Pairings / See and Savour

PHOTOS BY JENNIFER CHONG

Candied Citrus Peels

December 22, 2014

Candied Citrus Peels / seeandsavour.com
Aren't these candied citrus peels pretty? They are also easy to make! I was fighting a cold a few weeks ago so made some juice at home with oranges, lemon and grapefruit I figured I could put those peels to good use and made some of candied gifts. I actually made these twice the first time I used coconut sugar instead of cane sugar which I don't recommend. Since the coconut sugar is a brown tone they end up discoloring the peels more than I imagined. Anyhow onto the fun stuff! Similar to the Coconut Almond Granola I packed these into small jars (here are some similar ones) wrapped it with some bakers twine, and topped it off with a custom label. Download and print the label at home for your gifts!

Candied Citrus Peels / seeandsavour.com
Candied Citrus Peels / seeandsavour.com

Candied Citrus Peels / seeandsavour.com
Candied Citrus Peels / seeandsavour.com


CANDIED CITRUS PEELS print this recipe!
INGREDIENTS
1 Grapefruit, peels only
2 Lemons, peels only
4 Orange, peels only
3 cups of cane sugar
1/2 cup of dark chocolate
PREPARATION
1. Cut the peels into 1/4 strips. In a large saucepan place all the peels and cover with water. Bring water to a boil, then drain and repeat two more times.
2. In the saucepan add 2 cups of sugar, 2 cups of water and peels to a boil until sugar has dissolved. Then turn heat down and simmer for 40 mins stirring occasionally.
3. Remove peels and allow peels to dry for 8 hours then toss in remaining sugar. If desired melt chocolate to dip and allow chocolate to harden before storing.

Candied Citrus Peels / seeandsavour.com
Candied Citrus Peels / seeandsavour.com

I preferred my peels dipped in chocolate over the sugar but try both and see what you like! Don't forget I've included the labels for you to print at home below.
Candied Citrus Peels / seeandsavour.com


PHOTOS BY JENNIFER CHONG

Coconut Almond Granola

December 15, 2014

Coconut Almond Granola / seeandsavour.com
What are your favorite holiday memories? This is one of the first years that I will be in California for Christmas. It's my typical tradition to pack my bags and jet off somewhere but this year plans turned out a little differently and I am staying put. While I love traveling it will be a nice change of pace to be home, though I might sneak away on a short road trip somewhere. This coconut almond granola could be a great gift for the person on the go for the holidays. It's easy to make which will make you second guess buying granola from now on! I sweetened mine with honey instead of sugar and I like the subtle sweetness it brings out. I used wreck jars to place my granola in, wrapped it with bakers twine and topped it with a custom label. Download the label here!

Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com

COCONUT ALMOND GRANOLA print this recipe! | recipe adapted from cooking classy
INGREDIENTS
3 cups of rolled oats (don't use quick oats)
1 cup shredded coconuts
1 cup slivered almonds
1/2 cup honey
1/4 cup coconut oil, melted
1/4 teaspoon almond extract
1 teaspoon vanilla extract
pinch of salt
PREPARATION
1. Preheat oven to 275º. Line a baking sheet with parchment paper. In a large bowl mix together oats, coconuts, almonds. In a separate bowl combine honey, coconut oil, almond and vanilla extract and heat until everything is melted and well combined. Mix both wet and dry ingredients together tossing until everything is coated.
2. Spread mixture onto baking sheet in a thin layer and bake for 40-50 mins or until golden brown. Allow granola to cool and store in an airtight container.

Coconut Almond Granola / seeandsavour.com


PHOTOS BY JENNIFER CHONG


Peanut Butter Oatmeal Cookies

December 11, 2014

Peanut Butter Oatmeal Cookies / seeandsavour.com
I can't believe it's already almost middle of December. Something about living in Los Angeles and 70º weather makes me feel otherwise, but I'm am prepping myself up for my sisters visit and celebrating the remainder of the year. Looking forward to the next few weeks here and a little decompressing. In the holiday spirit I've been making lots of edible gifts to giveaway. Today I'm sharing some peanut butter oatmeal cookies - these are gluten free too! I added chocolates and raisins but you could use nuts or whatever you like. I packed these up in a cute jar, sandwiched each cookie between some dotted waxed paper, and finished it off with some pretty gold ribbon.

Peanut Butter Oatmeal Cookies / seeandsavour.com
Peanut Butter Oatmeal Cookies / seeandsavour.com
PEANUT BUTTER OATMEAL COOKIES print this recipe!
INGREDIENTS
1/4 cup butter
1 1/4 teaspoon baking soda
1 cup coconut sugar (you can use cane or brown)
3 cups rolled oats
1/2 cup chocolate chips
1/4 cup raisins
2 eggs
1 teaspoon vanilla
1 cup peanut butter
PREPARATION
1. Preheat the oven to 350º. In a large bowl, combine sugar and butter and bear until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and raisins.
2. Place a teaspoon of dough on a lined baking sheet and bake for 10-12 minutes.
Peanut Butter Oatmeal Cookies / seeandsavour.com

PHOTOS BY JENNIFER CHONG

S'mores Rice Krispie Treats

November 04, 2014


There was actually no firewood allowed where we were camping in Big Sur so I came home with a lot of s'more making materials! So I decided to make some S'mores Rice Krispie Treats – omg yum. I remember attempting to make rice krispie treats as a kid. I melted the marshmallows in a pan but forgot the butter which made for a a huge mess – I also happened to use a nonstick pan to melt the marshmallows so everything was stuck and burnt onto the pan. I think that was the last time I tried to make them on my own. I'm older and wiser now – these were easy to make! I actually made this twice since I've been back the recipe I'm sharing is the doubled version because I liked how it made thicker squares. If you don't want to make that much you can cup the recipe in half for 1 inch thick squares.


S'MORES RICE KRISPIE TREATS print this recipe!
INGREDIENTS
1 stick of unsalted butter
24 jumbo marshmallows
2 tsp vanilla extract
6 cups Rice Krispies
6 graham crackers, crumbled
1 1/2 cup mini marshmallows
1 1/2 cup chocolate chips
PREPARATION
1. Oil a 9x9 pan and set aside. In a large bowl combine, rice krispies and graham crackers. Keep mini marshmallows and chocolate chips nearby.
2. Melt butter over medium heat, once butter has melted add vanilla extract and turn heat to low. Add jumbo marshmallows – continuously stir the marshmallows until mixture is smooth.
3. Mix the melted marshmallows together with the rice krispies and graham crackers – then add addition marshmallows and chocolate chips (I add this a little after so it isn't so hot and some pieces melt but not all).
4. Mix well and then transfer mix into 9x9 greased pan. Oil your hands and lightly press the mixture into pan. Allow treats to set for 20 mins, remove and cut into 16 pieces.

PHOTOS BY JENNIFER CHONG


The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

  / blog.jchongstudio.com
  / blog.jchongstudio.com




PHOTOS BY JENNIFER CHONG

Blueberry Banana Loaf (Gluten Free/Paleo)

July 08, 2014

Blueberry Banana Loaf - GF/Paleo
Did you all have a great 4th? I sure did – fun, sun and some volleyball! July is national blueberry month, so I'm celebrating! A couple of weeks ago I shared with you my go-to lunch lately the blueberry chicken salad sounds like you all loved it so today I wanted to share with you a Blueberry Banana Loaf (Gluten Free and Paleo!).

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
I think blueberries, watermelon and nectarines are my some of my favorite fruits. I could eat any of those by the gallon in one sitting...okay maybe not a gallon but at least half! (Though if you challenged me in a watermelon eating contest I might win.) Did you know eating blueberries have all sort of benefits; low in fat, full of dietary fiber, anti-inflammatory properties and packed with vitamin C! Incorporating blueberries in your diet can help you make small steps towards a healthy lifestyle. Hop on over to the Blueberry Council website here, to get the full recipe for this guilt free Blueberry Banana Loaf. I know I need some guilt free things after last weekend.

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo  / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com

Blueberry Banana Loaf - GF/Paleo
Check out lots of great recipes incorporating blueberries on the Blueberry Council website and start making #littlechanges today! Share what #littlechanges you are making to live a healthier lifestyle using the #littlechanges.



PHOTOS BY JENNIFER CHONG


Berry Crisp w/ Vanilla Ice Cream

July 01, 2014

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
July is here! What do you have planned for your 4th celebration? Last year I made this Berry Crisp dessert for a dinner potluck. It was a big hit so I wanted to share it again. I'm headed to the beach for some fun volleyball games and beach potluck. Stay tuned for what I'm bringing.

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com


BERRY CRISP W/ VANILLA ICE CREAM print this recipe!
INGREDIENTS
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
PREPARATION
1. Preheat oven to 375º F.In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an un-greased 3-quart rectangular baking dish. Set aside.
2. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
3. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
PHOTOS BY JENNIFER CHONG


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