Wednesday, August 7, 2013

Survival Food (Nuts, Twigs, Bark, and Chocolate)

Hello, everybody!!

We've been having a wonderful time here as we head on into the middle of summer. We homeschool year round but we do take a bit more time off in the summer, so the kids are making good use of these long days!
This is at our local water park. Yup, that's a slide where you crawl up into the frog's head and slide out his tongue. Isn't childhood wonderful? You grow up and think, "That's weird. Why would I do that?" But kids are thinking, "I've ALWAYS wanted to slide down a frog's tongue!!"
 
 
Edna was telling me that she was yearning for something sweet. Something from long ago. She tried to explain what she meant but it sounded really odd. Chocolate bark? Peppermint bark? I thought maybe Mr. Perky the coffee maker had rattled her beaters with all his camping stories. I didn't think she wanted bark.
 
But then my sister told me that 'bark' was a type of candy. (This is my expression. "Wha-WHA?") Just when I thought I knew everything.
So, this is what we needed to make Edna's bark (which I still think of as survival food, now that I know there is chocolate involved.)

oil
parchment paper
2 cups crushed peppermint in a ziplock bag
peppermint flavoring
one bag of white chocolate chips
2 bags of semisweet chocolate chips
About a 1/4 cup of oil goes into the chocolate chips. Into the microwave, 30 seconds at a time. Keep stirring, adding more time until it's melted.
My sister is pouring the chocolate on the sheet. You can tell this because if I was the one pouring the chocolate, it would be in my mouth.
Spread the chocolate onto the parchment paper. It helps to have someone hold the other side. Someone reliable. Someone who will not 'accidentally' stick their fingers in the chocolate and then need to 'wash them off'. Not saying I did that. Maybe I did, maybe I didn't. *checks mouth for melted chocolate*
 Let the chocolate set for a few hours. It needs to be somewhere cooler. Don't expect it to set in 100F weather. :) Kitchen fails are tasty, but we have a plan here. On to the next step.
 White chocolate chips melted and then add the peppermint pieces. Also, a few drops of peppermint flavoring. You can also use orange flavoring and it's just as delicious. Don't ask me how I know this. But don't all those little brown bottles look the same?
 Spreading on the white chocolate peppermint. MMMMM...
                           Smooth to the sides and put it somewhere cool to set up.
After it's set you can gently break it into bite-size pieces. Oh, who are we kidding??? Make them BIG pieces so we don't have to embarrass ourselves by reaching out for the plate 28 times.
So, Edna and I had a lovely cup of coffee and some peppermint chocolate bark. I think I'll try raspberry white chocolate next time. Which just might be tomorrow. There doesn't seem to be any left!
 
I know. This is what happens when you make candy in a house with six kids. You have to eat it fast! Or make more. I do both.

 Until next time!





19 comments:

  1. oooh, I've had chocolate bark, and white chocolate peppermint, but never the two of them together... That looks fabulous.

    And we have the same problem with candy around here. It just disappears.

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    1. I think we might make that raspberry white/dark chocolate today! WHEEEE!

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  2. I've had them separately but not together either (and nope didn't make them - always thought you started with that stuff already made then used it to make other stuff LOL!) and I'd be licking my fingers and reaching 28 times for more...
    Susanna

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  3. I've had this, but never made it, Virginia. But it looks wonderfully easy. However, we're supposed to hit 105 today, so I think I'll have to tuck this one in my recipe file until cooler weather decides to come around, say in January! :)

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    1. we can just skip the microwaving here - just lay it out and let it melt on its own...I hate summer..too hot. yesterday I spent a brief moment thinking about the people in cooler climates and how they probably wish they could have the pleasure of standing face up in 100 degree temps and 100 % humidity...gotta be grateful for what I have but it didnt' last...
      Susanna

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    2. Let's see...do I miss that Texas heat?

      Nope.

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    3. Ok, I'm sensing that heat + humidity messes with your chocolate???

      It's hot, but we just tuck it in the fridge.

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    4. yeah it melts it LOL! humidity messes with divinity - think my aunt prays every holiday that there will be rain so she has an excuse not to make it! the humidity just makes it seem hotter - so the heat is the oven and humidity makes it convection...kinda...edna would understand probably... ;-)
      Susanna

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  4. Brave woman making chocolate in the middle of the summer. It would be an EPIC fail here in humidity land.

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  5. I've had the Ghirardelli version at Christmas, but why wait for Christmas when you can make it yourself?

    Um, I don't think they use orange flavoring though.

    I've been eating dark chocolate almond bark. I love anything with almonds. Like M&M almonds which I won't be eating because I may or may not have finished them off.

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    1. Yes, the orange flavoring was a mistake! My sister and I really laughed over that! It was still REALLY good.

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  6. Yummy!!! I like with peppermint candies crushed. This goes well with the espresso I served in Seekerville this morning which of course goes well with my cover reveal. I am of course, shamelessly self promoting.

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  7. LOL!! Love this post! I'm thinking I would be one of the ones dipping in 28 times, so big pieces is a great idea. :)

    Sorry I've been AWOL!! Was out of town on vacation for a week, then had my son's college orientation for 2 LONG full days. Now I'm home and recovering. :)

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    1. Recovering.... Yup, sounds like one of our trips. Glad you're back!!

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  8. Oooooh -- I didn't think this would be so easy to do! Once again Yankeebelle enlightens me!!!!! And love the disgruntled cat pictures. LOL. Simba is mocking them.

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