Ingredient: unsweetened cocoa powder

Brownie Bark!

Brownie Bark!
Print Recipe
Brownie Bark!
Print Recipe
Ingredients
Servings:
Instructions
  1. Position rack in middle of oven and preheat to 325°. Generously butter an 18x13 rimmed baking sheet.
  2. Melt the butter in microwave or on stovetop.
  3. In a medium bowl whisk together sugar, cocoa, vanilla and salt. Pour the melted butter over the mixture and stir until smooth. Add the eggs, one at a time, stirring vigorously until batter is thick, shiny and smooth. I like to use a heavy wooden spoon. Stir in the flour until well blended then beat vigorously, another 30-40 strokes
  4. Spread batter evenly onto baking sheet in thin, even layer. Push it all the way to the corners. It will seem too thin but the batter will rise. Add your toppings, pressing in firmly. I used about 1/2 cup peanut butter and swirled it through the batter and then pressing lightly with wet hands. I also used mini marshmallows and walnuts for a rocky road as well as dried cherries and almonds. You can get as creative as you want. This is a great activity for a kids or teens party.
  5. Bake until firm to the touch and tester comes out clean, 18-20 minutes. Let cool completely then cut into pieces and serve. I did one batch and divided it into thirds to try different toppings. Have fun!
Powered byWP Ultimate Recipe

Cacao Nib & Fennel Encrusted Pork Tenderloin

This is absolutely scrumptious. If you don’t eat pork, beef works really well here, too.

Cacao Nib & Fennel Encrusted Pork Tenderloin
Print Recipe
Cacao Nib & Fennel Encrusted Pork Tenderloin
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F.
  2. Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
  3. Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
  4. In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
  5. Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
  6. Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.
Powered byWP Ultimate Recipe
%d bloggers like this: