Create Your Own Chocolate Bars

When we went to Hershey Park last year, we had the fun of making our own chocolate bars in the factory. This year at Hershey, we bought “make Your Own Chocolate Bar Kits” to do at home. So fun!!! They give you a hollow shell-like chocolate bars and several toppings to pour into the middle using melted white chips as your “glue.” My boys had a blast making these, which made me think we could do these for parties and playdates, too! All you need is a chocolate bar mold sold in local candy stores or online, some melted chocolate and lots of candy and imagination! Oh and kids, lots of kids!!!! Well, actually I think grown ups would have just as much fun making these on their own! Trust me, I know. (Wink, wink)

Here is my souvenir stash from Hershey!

Here are the bar molds being filled with melted chocolate. I used Ghiradelli bittersweet chips melted in the microwave and I spread them with a pastry brush. Not too much because you want room in the center for cannnndy!!!!

This one I filled with chopped Reese’s. The next one has peanut butter!The final step is more melted chocolate and then pop the mold into the fridge until firm.

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BEST THICK CHOCOLATE CHIP COOKIES!!!!!!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips

Instructions
Melt
butter in a skillet over medium heat. Whisk constantly until the butter
begins to brown. Takes several minutes. Remove heat once brown and
smelling nutty and yummy and pour into mixer bowl. Let cool a few
minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add
the dry ingredients. Let cool or the chips will melt. Fold in all of the chocolate chips. Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).

Preheat
the oven to 350
degrees F. (I like to use the convection bake setting.) Line cookie
sheet with parchment paper. Place the
mounds spaced apart on the sheet. Bake 11-13 minutes. ~~Eat immediately~~ Cool on sheets.

Kota Kokinisti (Stewed Chicken)

This is one of the best chicken dishes I think I’ve ever had. Seriously. It’s one of my new favorites and I’m pretty sure it’ll go into ‘regular rotation’ now. For such a rich and hearty dish, you’d be surprised to know that it is gluten-free, clean and especially lean – coming in right at 300 calories.

Now, mine did require a bit of babysitting but that’s because I cooked mine for way longer than the initial hour needed to cook the chicken through. In fact, I left mine to sit for a few hours, which only boosted the already amazing flavors.

I served mine atop some shirataki noodles. Don’t know what those are? They’re a newer noodle that’s made out of tofu and are gluten free and vegan friendly! Plus, they’re only about 20 calories in a serving. I did notice that they have a slightly different texture from your general wheat noodle, but it wasn’t anything off-putting in my mind. I didn’t miss wheat noodles at all!

This chicken would also be good served over rice or even along side (or on top of) some fresh baby spinach or mixed greens.

You could really top this chicken off with any sort of cheese, but I would suggest something italian or mediterranean. I went with feta because it’s what I had on hand and well… it’s a greek dish – so why not? Toss a fresh basil leaf atop and call it a day.

Kota Kokinisti (Stewed Chicken)
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: Chicken Breast (5 Oz.) + About 1/2 C. Sauce • Calories: 302.9 • Fat: 8.4 g • Carb: 21.3 g • Fiber: 5.2 g • Protein: 35.3 g • Sugar: 6.8 g • Sodium: 323.4 mg

Ingredients:
20 Oz. Boneless Skinless Chicken Breast
1/2 Tsp. Ground Cinnamon
Salt & Pepper to Taste
2 Tbsp. Light Butter
1 Small Yellow Onion, Diced
4 Garlic Cloves, Peeled & Smashed
1/4 C. Dry White Wine
1 (28 Oz.) Can Diced Tomatoes (No Salt Added)
1 (14.5 Oz.) Whole Peeled Tomatoes (No Salt Added)
3 Oz. Tomato Paste
Hand Full of Fresh Herbs (I used Rosemary, Sage, Basil & Parsley.)
Salt & Pepper to Taste

Optional Garnish:
Cheese (I used a reduced fat feta crumble.), or more fresh herbs!

Directions:

Lightly coat the inside of a skillet with non-stick cooking spray and heat over medium-high heat.

While your pan in warming, sprinkle the chicken with the cinnamon and some salt & pepper. Sear the chicken breasts off for 2-3 minutes on each side and set aside.

Heat a large pot (or dutch oven) over medium heat and add in the butter. Once melted, toss in the onion and garlic and cook until softened and browning (careful not to burn it though!)

Pour the wine into the onion and garlic and continue to cook down until nearly all the liquid is gone.

Add in the canned tomatoes and the tomato paste and increase the heat to medium-high again, bringing the mixture back to a boil.

Place the chicken into the bubbling sauce and top with fresh herbs.

Lower the heat, cover and simmer for at least an hour or until the chicken is cooked through, stirring every so often to keep from burning on the bottom.

Season as you go with salt & pepper to taste.

I actually let mine cook for a few hours, adding in additional water as needed to keep from scalding. The longer it cooks – the better!

Once done, remove the fresh herb stems, plate and enjoy!

I served mine with some shirataki noodles and a garnish of feta and a basil leaf.