Jul 22, 2017 Jul 12, 2017
This is a variation of my chocolate almond clusters and I love it. Instead of using whole almonds, I chopped them into pieces and added some chopped dried cherries and raisins. The result is a wonderfully chewy, dark chocolate, healthy sweet treat full of protein, heart-healthy fats, antioxidants and fiber. I used a dark chocolate bar (72% cacao) from World Market and followed the same process as my original recipe but instead of using tiny paper cups, I just dropped the clusters onto wax paper, let them cool, and then refrigerate.
The easiest way to refrigerate them is to slide a cutting board under the wax paper and place the whole thing in the fridge until the clusters are cold and set. Then you can put them all into a covered container but always keep them refrigerated; otherwise, the chocolate will melt in your hands. Next time you’re craving a chocolate bar or some m&m’s, try this healthier homemade fruit & nut dark chocolate cluster. Click here for the recipe. – Jenny Jones
Jul 1, 2017
These are not raisins – they’re melted chunks of dark chocolate. I wanted an easy dessert and he wanted chocolate. So I made my easy peanut butter cookie recipe with added dark chocolate… oh and some extra added peanuts too. This recipe is so flexible and they turned out fantastic. I chopped up about 1/3 of a 72% dark chocolate bar from World Market but you could use Ghirardelli dark chocolate chips, and then I chopped up some roasted peanuts. I stirred them all into the simple cookie dough and wow, they were good.
Even if you make the original peanut butter cookie recipe, you will love that they have no flour and there is no butter or oil. So they are gluten free, healthy, and super easy to make. Click here for the recipe. – Jenny Jones
I love seeing your photos of my recipes and it helps other cooks see what someone else’s dish looks like. Of course it’s always nice if you share where you are from. Please send your photo to: YourPhotos@JennyCanCook.com
PAMELA MADE MY NO KNEAD RYE BREAD
“Hi Jenny, I used a cup of semolina flour instead of whole wheat, This was so good!”
~ This shows just how flexible this method can be. Thanks for the photo! ~ jenny
DALILA MADE MY MUFFINS
“Hi Jenny! I made muffins using your recipe for PUMPKIN CHOCOLATE CHIP MUFFINS with a change. Your recipes ALWAYS turn out great for me that I decided to play with this one. I used shredded zucchini instead of the canned pumpkin. Seeing that I didn’t use canned pumpkin I omitted the nutmeg and added vanilla extract. I ran out of my whole grain pastry flour so I used all purpose flour only. Added some sugar for sweetness, sorry, couldn’t help myself, I do love my sweets! And wah-lah….Zucchini Chocolate Chip Muffins! Thank you Jenny for inspiring me to experiment in my baking adventures with you, you are a “Baking-Star”!! Have a fabulous day! Happy Baking!