Recipe: Chocolate Pomegranate Bark

When I met Ryanne, a close friend of mine, one of the first things we bonded over was food, especially one of the key things in both our diets: chocolate. Seriously. We’ve been through a lot since then. But one of our favorite things to do is cook, especially if the 49ers are playing or the Bachelor/Bachelorette is on.

Ryanne and I work together but she recently had her babygirl and is working from home. But we still chat via Skype everyday so it’s almost as good as sitting across from her at the office. As usual we picked a recipe during the week and got together over the weekend to catch up and cook. We decided to make Chocolate Pomegranate Ginger Bark to give as gifts to friends for the holidays. Because chocolate makes us happy, and we obviously want to share that happiness.

We found the recipe on Pinterest, but you can head over to the blog B&D (Baking & Design) for the recipe. It’s delicious and I had to practice a lot of self-control while gift wrapping it because I wanted it all for myself.

Enjoy!

Pomegranate Bark

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What-I-Eat-Wednesday

I have such a bad snacking problem. Often I will wake up in the middle of the night and whisper to Andy, “You know what sounds so good right now?” he grumbles “what…” and then I say the 3 deadly words “Oreos & milk.”

I’ve decided to start What I Eat Wednesday’s where I will post a healthy snack that I love. The recipes will be as quick & easy as possible because I want these to be things that you can turn to in times of desperation. Example: If I don’t have a piece of cake right now I might just die. Solution: If I don’t have some brussel sprouts right now I just might die. See where I’m getting with this? Let’s begin day one of happy snacking. Today we are having brussel sprouts!

My question is this, why do brussel sprouts scare people? I eat them like candy. Honestly one of the easiest snacks and they are so good for you, too. Here is my quick & easy recipe.

  • Preheat oven to 325 degrees
  • Cut the ends off of all the brussel sprouts and peel the first couple of leaves off. Wash and rub with olive oil
  • Cut up some red (or white) onion. Do as much as you’d like. I love onions so I usually use quite a bit but do it to your preference
  • Sprinkle with a little sea salt & then put them in the oven on a cookie sheet with the onions sprinkled on top of the brussel sprouts.
  • Cook for 15 minutes and then flip them over so they cook evenly. Keep a close eye on them, everyones oven is different.
  • I usually leave them in for another 10 minutes or so and then sprinkle a tiny bit of parmesan cheese on them & put them back in until it’s melted.
Snack happy, loves!  If you’re still not convinced… 11 Health Benefits of brussel sprouts via “Eat this!”