Friday, April 13, 2018

Season Opener with Chocolate "Daffodils"

Spring weather, dining with a loved one and exercise is a winning prescription for wellness.  While the West Virginia weather has been slow to warm, today was a perfect day to journey to Oglebay Park in Wheeling, West Virginia to view the spring gardens, wildlife and picnic.  Oglebay is just 1 1/2 hours from home, so I packed in ice blocks our cold meal featuring blackened flounder, summer succotash and chocolate-coconut pies.

The summer succotash recipe is from Sharon Palmer's Plant-Powered for Life cookbook. I baked the flounder yesterday with this seasoning:

Blackened Seafood Seasoning

(Serves 2)

1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt

For the tiny pies, I combined several recipes and lowered the added sugar in all to get a satisfying and simply yummy treat.  I loved these tiny dishes I found at a local Michael's craft store.

Chocolate Daffodil Pies in Coconut Nests

(Serves 6)

Crusts
Process crackers, coconut and buttery spread in a mini food processor.  Press crumb mixture into mini baking dishes.  Bake at 350 F. for 5 minutes.
6 graham cracker squares
6 tablespoons unsweetened coconut
3 tablespoons vegan buttery spread

In the bottom of each pie shell, place 7 grams baking chips.  (7 or 8).  Place back in oven for about 30 seconds to melt.  Spread chocolate across bottom of shell.
45 grams 60% cacao baking chips

Filling
In small saucepan, combine sugar, cocoa, cornstarch, coffee and salt.  Whisk in milk.
2 tablespoon 2 teaspoon sugar
1 tablespoon 2 1/4 teaspoon cocoa (not the Dutch process kind)
1 tablespoon 1 teaspoon cornstarch (GMO free)
1/2 teaspoon instant coffee
Dash Salt
2/3 cup skim milk

Over medium heat, whisk in egg yolk and rest of milk.  Bring to a boil, stirring continually for 1 minute.
1 egg yolk 
1 1/2 tablespoon skim milk

Remove from heat.  Stir in buttery spread and vanilla.  Pour into pie crusts. Refrigerate overnight.
1 tablespoon 1 teaspoon vegan buttery spread
1/3 teaspoon vanilla

Garnish with 1 tablespoon each Mascarpone Frosting.


The tulips were not yet blooming at Oglebay, but the daffodils were.  The deer are shedding the winter hair.  What a great way to spend quality time with my spouse!



  

 
      

2 comments:

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