It’s been awhile since I’ve blogged. I think this is due to two recent developments. 1. I have started eating wheat and other grains again (gasp!) and 2. It’s been so hot/humid here that I have not been inspired to turn on the oven in our very small apartment kitchen (blog post forthcoming about small apartment kitchens–not sure when, but someday soon once I’ve conquered the small kitchen). Why the wheat/grain-free diet change? I’m not sure when it happened, but I noticed myself wanting the oh-so-carby goodness of bread. My craving started with the homemade pizza that my hubbie occasionally makes for dinner and has since sprouted (pun intended) to include other items (sandwiches and french toast, in particular). Yes, I know that these items have wheat-free and/or grain-free alternatives, but as I’ve discussed in previous blog posts, these don’t always offer the same texture as bread made with grains. So, here I am, confessing my digression back into the grain laden world after almost a year of trying to avoid them. During this time I read several books on the subject and even dabbled with the paleo diet for a spell. After having this break from my previous diet filled with wheat and grains, I think that I can now be more mindful of what kinds of grains that I consume on a regular basis. I still want to be able to experiment with the occasional wheat-free and/or grain-free recipes but, moving forward, my blog will now include recipes that incorporate wheat and other grains. Doing so, I hope to be able to reach out to a broader audience of foodies — grain-free and grain consumers alike.
Which brings me to my second point and my first wheat-filled recipe (which can also be adapted to be wheat-free with the right ingredients). It’s just been too hot to cook anything during this humid New England summer. But that doesn’t stop me from a little indulgence with this quick no-bake/no-stove chocolatey dessert.
1/2 cup semi-sweet chocolate chips (I like Ghiradelli)
1 tbsp all natural peanut butter
Snyders Snaps Pretzels (or any type of small pretzel)
In a small bowl, melt the chocolate chips in the microwave for 60-90 seconds (after 60 seconds, check chips to make sure that they don’t scorch). Mix 1 tablespoon of peanut butter into the melted chocolate and stir until smooth. Dip each pretzel in the chocolate (1/4 – 1/2 of the pretzel) and set on a parchment paper lined cookie sheet. Place cookie sheet in the freezer to set chocolate for a few minutes. If you don’t want to go through this step, simply serve the chocolate sauce as a dip alongside a bunch of pretzels. I like to do both (freezing most of the pretzels with chocolate and serving a small ramekin of sauce with a few pretzels as a little dessert). Note: the pretzels dipped in chocolate will melt when they are room temperature, so they are best served immediately out of the freezer. You could probably substitute wheat-free pretzels or make this recipes with walnuts or almonds for those following a wheat-free diet.