Chocolate Bark Recipe

I have this problem where I want to be healthy when it comes to food, but then I see chocolate and I eat it. It’s like my brain doesn’t work with me. But who am I kidding, chocolate is worth it. And this chocolate bark recipe? Yeah, it’s more than worth it. My brother and I always cook when we are bored and we decided to create our own chocolate bark combinations earlier this week after seeing some drool worthy combinations in the chocolate aisle of our grocery store. We had some crazy ideas in mind (think seaweed) but we decided to keep the combinations rather simple. And they’re all beyond amazing I might add.Here are the combinations we went for, but you can seriously add anything you want. That’s the beauty of this recipe. -Croissant Crumbs (try saying that in a French accent) -Peanuts and Banana Chips (Chocolate Chimp) -Popcorn (kettle corn would also be amazing) -Banana and Coconut (a tropical sweet) -Potato Chips (the perfect salty + sweet combo)

Here’s what you do. It’s painfully easy.

1. Melt a whole bunch of chocolate chips. We melted ours over a pot of boiling water so that we could make sure they didn't burn.
2. Cover a cookie sheet with wax paper and then pour your melted chocolate onto the baking sheet.
3. Evenly spread all your chocolate.
4. Add toppings as desired. We placed ours in strips but you can create any pattern you want.
5. Stick your chocolate in the fridge until it’s hard.
6. EAT. (the best part)

I’d say the whole process takes about 30 minutes (not including the chocolate drying in the fridge.) It’s easy and delicious. A killer combo in my book.

If you make chocolate bark then we want to see! Tag us in any pictures that you post (@popcosmo).

xox, Chloe

Apple, Brie, and Arugula Toast

I’m obsessed with cheese. It’s starting to become a problem.  When I order food at an Italian restaurant I always ask for parmesan cheese with a side of pasta. I don’t order “chips and queso” I order “queso and chips.” The first aisle I walk down in Costco is the cheese aisle because it’s simply the best. Embarrassingly enough, I sprinkle a little cheese on everything I eat; watermelon and feta do taste amazing together, I swear. Ever since I discovered brie though, I’ve realized that no other cheese compares. It’s creamy, it’s flavorful, and it tastes good for breakfast, snacks, lunch, appetizers and dinner. It’s just the perfect cheese. My mouth is literally watering as I type about it.

A few years ago I discovered the apple + brie combo and I can honestly say that it’s the best food combo to ever be invented. It’s better than chips and salsa, milkshakes and french fries, and cream cheese and lox. No exaggeration. Then, just recently, I realized that slapping the apple and brie onto a perfectly toasted piece of bread and adding a few pieces of arugula would be the best of the best. Apple, brie, and arugula toast is amazing. It is, it really is. I gobbled up the piece of toast pictured below like a caveman who walked the entire Bering Land Bridge without eating (that's probably impossible, but it made for a good simile).

So if you’re feeling a little hungry, you just want to make an amazing piece of toast, you want to show off your gourmet lunch to your friends at school, or you want to impress a family member with your mad cooking skills then stop reading this (after you comment, that is) and go do it. I promise you won’t regret it. Actually, you probably will regret it because you will want to make an entire loaf of bread’s worth. But it’s totally worth it. I'm not exaggerating when I say that apple, brie, and arugula toast is the best of the best.

All you have to do is slice an apple, slice some brie, and place a little bit (or a lot a bit, depending on your taste buds) of arugula on a perfectly toasted piece of bread. It's that simple. Dangerously simple as I like to say.

How sick is this clear Magimix toaster (c/o) that we used? I swear it makes the perfect golden brown piece of toast. Every. Darn. Time. And you can see through it. Plus (yeah there are more perks...) the toast pops up high enough that you don't have to worry about burnt finger tips.

If you do make this toast then be sure to post a picture of it and tag us (@popcosmo)!! We really want to see your creations!!

xox Chloe

Ginger Peach Smoothies

Ginger Peach Smoothies Smoothies are a fantastic breakfast; they are fast, easy, and incredibly healthy. It is the height of peach season, so I decided to make a smoothie with them. I also added some ginger, a low-calorie boost of flavor packed with Vitamin B and Potassium. To sweeten my smoothie, I used brown sugar instead of plain granulated sugar for a hint of molasses. I would reduce the sugar and then add more to taste depending on how sweet your peaches are. It is as healthy as breakfast can get, and delicious, too.

Ginger Peach Smoothie

2 Cups Diced Fresh Peaches (2 Medium) 1 1/4 Cups Milk 3 T Brown Sugar 2 tsp Grated Fresh Ginger

Pulse the peaches, sugar, and ginger in a food processor or blender until chopped. Add the milk and blend until mostly smooth.

Serves 2, Recipe Adapted from Food Network Magazine

Vanilla Peach Popsicles

These popsicles will satisfy your sweet tooth while still being relatively healthy. They are full of peaches, and I cut down on the cream by using tart and tangy Greek yogurt. It gives the popsicles amazing texture and another dimension of flavor.

I happen to have popsicle molds, but disposable cups and popsicle sticks are a wonderful alternative. You can adjust the size of your popsicles by changing the size of the cup, and only the time needed to freeze completely will change. To unmold them, simply run the mold or cup under hot water until the outside melts enough to release.

Peaches and vanilla are a wonderful combination, and this is a delicious way to enjoy them! My popsicles are cold, creamy, sweet, and tart, and they are perfect for an after-school snack.

Peach Popsicle

1/2 Cup + 2 T Sugar 1 Vanilla Bean 24 oz Peaches 2/3 Cup Cream 1/3 Cup Vanilla Greek Yogurt

Peel and dice the peaches.

Combine the sugar and 1/2 cup water in a small pot. Add the seeds and pod of the vanilla bean and bring to a boil over high heat, stirring until the sugar dissolves. Chill and discard the vanilla bean pod.

Pulse the vanilla syrup and the peaches in a food processor until smooth. Strain; there should be about 3 cups. Whisk in the cream and yogurt.

Pour the base into popsicle molds or cups and freeze until solid, pressing in popsicle sticks (if necessary) when somewhat firm.

Recipe Adapted from Gina Marie Miraglia Eriquez