Good Morning and Happy Thursday!
I have been a busy little bee the last few days and am so excited for the weekend. I had some early morning clients and then came home to finish off my baking project. It is the last week of school for the kids and we are giving each teacher a little goodie bag filled with treats and a gift card.
This year we decided to make:
These treats are all super easy to make and relatively healthy in the big scope of things.
Trio of Goodies
Dark Chocolate Cashew Clusters topped with Sugar, Chocolate and Coffee Bean
7 ounces dark chocolate, chopped 7 ounces bittersweet chocolate, chopped 2 cups raw cashews Trader Joe's Sugar, Chocolate and Coffee Bean Grinder (optional)
In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from the heat; stir in cashews. Drop by tablespoonfuls onto waxed paper. Grind Sugar, Chocolate and Coffee Bean over the clusters. Refrigerate for 10-15 minutes or until set. Store in an airtight container.
I adapted the next recipe from Shape Magazine's PB& J Thumbprint Recipe. I used Sunbutter instead of Peanut Butter since I am so in love with SunButter right now. I also made half of the batch with Morello Cherry Jam and the other half with Fig Preserves. Of course, I had to try these before giving them out to others and they taste exactly like a PB& J sandwich-- in a good way! The best part is that these little gems are less than 90 calories each.
SunButter and Fig Jam Thumbprints