Dark Chocolate Cherry Granola

Dark chocolate cherry granola.

The name itself sounds like a decadent dessert.

And while you could definitely enjoy a bowl of it for dessert (ooh, or on top of a scoop of ice cream), we like to eat ours for breakfast. I mean, anytime you can have chocolate for breakfast it's good, right?

The sweetness of the cherries is balanced by the bitterness of the chocolate.Toss in some almonds for good measure, and you've got tasty, crunchy, granola goodness.

I cut my cherries in half to keep everything uniform in size and because the kids especially don't like the large pieces. This time I also used dark chocolate chips instead of chopping a bar, so I cut those in half, too. Of course, you could save yourself some time and work and just simply toss in the cherries and chocolate as is. But if you have picky, big-chunk-disliking kiddos, you might want to give your add-ins a chop. 

Either way, this granola is worth the work.

Dark Chocolate Cherry Granola

Ingredients:

5 cups old-fashioned oats
1/2 cup slivered almonds 

2/3 cup honey
1/3 cup coconut oil 
1/2 cup peanut butter
2 teaspoons cinnamon
1 tablespoon vanilla
1 cup dried cherries

3/4 cup chopped dark chocolate pieces

Directions:

1. Place oats and almonds in a large bowl.

2. In a glass measuring cup or small bowl, combine the honey, coconut oil, and peanut butter. Microwave for one minute; whisk. Microwave an additional 30 seconds, or as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)

3. Stir in cinnamon and vanilla. Pour over oats and almonds and mix to coat. (I use a spatula.)
4. Spread granola in an even layer on a rimmed baking sheet. Bake at 275°for 20 minutes. Stir and bake for an additional 10 minutes. Let cool completely before mixing in dried cherries and chocolate. Store in an air-right container. 

 

Mint Chocolate Chip Cake

Every year since she has been able to voice her opinion, Alyssa has chosen a chocolate cake with pink buttercream frosting for her birthday treat. So you can imagine my surprise this year when she asked for a mint chocolate chip cake.

"No pink girly cake? Really? Mint chocolate chip? Ok!"  

Mint chocolate chip was my absolute favorite ice cream growing up. Minty, creamy goodness with flecks of rich chocolate; nothing was better, that is until they created mint Oreo ice cream, but that's another story.

We made the cake during the day and kept it in the refrigerator to keep it cold and give it the essence of its namesake. Then we had to wait for Leighton to get home from work and eat dinner. (Something about chocolate cake not being a nutritious meal? I don't know.) It was hoooouuuurrrs before we could indulge.

But, oh, was it worth it. The kids each took a bite and agreed that the cake tasted exactly like the ice cream. The rich, dark chocolate of the cake pairs beautifully with the creamy coolness of the frosting. And those dark chocolate pieces? Those are just a bonus.

I admit, I was a bit sad when my girl didn't desire her traditional pretty pink cake, (Speaking of traditions, this was also the first year that she didn't want to have a tea party on her special day. Who said she could grow up?) but I think she made an excellent choice.

Maybe growing up isn't so bad after all.

Maybe.

Mint Chocolate Chip Cake

Cake Ingredients:

2 cups sugar

1 3/4 cups flour

1 cup Hershey's Special Dark cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup boiling water

Cake Directions:

1. Heat oven to 350. Grease and flour 2 round 9-inch pans.

2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk oil and vanilla and beat on medium for 2 minutes.

4. Stir in boiling water.

5. Pour evenly into prepared pans. Bake for 30-35 minutes. Cool 10 minutes in pans before removing to cool completely on wire racks.

*Recipe adapted from Hershey's.

Frosting Ingredients:

1 cup (2 sticks) butter, softened

1/3 cup heavy cream

2 teaspoons mint extract

1 teaspoon vanilla extract

4 cups powdered sugar

4-5 drops green food coloring

2 ounces dark chocolate, finely chopped

Frosting Directions:

1. In a large bowl, beat butter until light and fluffy.

2. Add cream and both extracts and beat until smooth.

3. With the mixer on the lowest speed, slowly add the powdered sugar until just combined.

4. Add food coloring and beat on medium-high for one minute. Frosting should be smooth and fluffy.

5. Add chopped chocolate and mix on low until evenly combined.