Chocolate bark is a Holiday classic treat. I hope you agree with me?! However, Marbled Chocolate Almond Bark with Sea Salt is simply amazing.

Using simple ingredients we can turn it into the perfect gift for your friend, boss, teacher, or even just to serve it to your guests.

The kids waited patiently enough and did not open the fridge 30 times to check if the chocolate is set. Only about 15 times.

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Okay, let me be more honest here, they were getting up in rotation every few minutes.

I do not blame them because these are so good and truth to be told worth the wait. They were so good!

When I say almond bark is good, I mean it was damn good! Sweet, with a hint of savory and crunchy.

I cannot ask for anything better. Well, maybe next time I will be throwing in crushed pretzels. I think with the addition of pretzels my bark would be even better.

We really love the sweet and savory combo. I think most people do love that combo so I am going to play around to make the best one.

Anyhow, originally I wanted to pack these for my son’s teacher, but before I could turn they were all gone.

It was pretty late at night so I whipped another batch and hid so they couldn’t find it.

It is one of those treats that every time you walk by them, you gotta take at least one. You are warned just so you know!

You might like:

HOMEMADE CLASSIC MARSHMALLOW

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

GINGERBREAD COOKIES

PEANUT BUTTER CREAM CHEESE DIP

If you guys make my delicious Marbled Chocolate Almond Bark with Sea Salt, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Makes: 1- 6×10 inch bark

Marbled Chocolate Almond Bark with Sea Salt

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Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 2 ounces white almond chocolate
• 2 ounces dark chocolate
• Heavy Whipped cream* notes
• 5.5 ounces,156g Almonds
• 1/4 tsp. Sea Salt

Instructions

1. Melt white chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring (like I did) Add a splash of heavy whipped cream if it’s not getting smooth and not thinning.
2. Line baking sheet with parchment paper or cooking mat, then when white chocolate is melted spoon over almonds. Using spatula work around almonds until covered completely.
3. Now,  melt dark chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring. Add a splash of heavy whipped cream if it is not getting smooth and not thinning.
4. Drizzle over the white chocolate with a fork or similar, then just swirl with fork or toothpick.
5. Sprinkle sea salt evenly on top, and refrigerate until firm, about 45-50 minutes. Peel off parchment, and break bark into pieces.

Notes

You can make a Dark chocolate base and white swirls. White Almond bark chocolate you can find in baking aisles, but you can use any type.

Ghirardelli Classic White Chocolate chips work wonderfully. You can use Bittersweet chocolate or any that you prefer. Ghirardelli Chocolate Semisweet Chocolate Baking Chips also great!

Use mixed nuts, or pretzels or roasted (salted) almond for a great balance of flavor between sweet and savory.

Roasted Almonds are perfect for this. I made it a few more times with different chocolates and noticed that some are not working as should so I added heavy whipped cream to make it smooth and thinner. It was much better and easier to spread!

Did you make this recipe?

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Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid.

When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories.

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These cupcakes look absolutely delightful. Don’t you agree with me?

You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable.

However, since my two oldest kids are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright. 

These cupcakes were a winner. My baby girl, Anna, didn’t let me share this recipe until she made it at least several times.

To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box.

They had this cooking competition and I was so sure that she used the boxed mix to win over her brother.

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I kept telling her that I do not believe her until my oldest one came out and said: “Yes, mama I lost for a reason. They are from scratch!”

He made the most amazing donuts from scratch, but cupcakes were just better.

With mouth half open and full of cupcakes, I was amazed. Well, I have to admit that I can make pretty much anything that you desire.

However, when it comes to cakes I need a lot of practice. I think my girl has natural talent. Period!

Do you allow your kids to cook or help you in the kitchen?

If they do not, I think you should. Not only that you guys create memories, but it’s a fun experience.

In addition, it gives them that sense of accomplishment so they feel proud of themselves as well as a healthy relationship with food.

Mine has more than 5 really good dishes in their repertoire that they can make blindfolded.

My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort. You know “put on the plate and just eat”.

Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking. Hehe

Anyhow, if you make these tasty Chocolate Cupcakes with Marshmallow Cream, please tag me on Instagram.

@sandraseasycooking, using hashtag #sandraseasycooking so I could re-share your creations. Thank you so much in advance!

Yield: 12 Cupcakes

Chocolate Cupcakes with Marshmallow Cream

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Simple, Tasty and Easy Chocolate Cupcakes with Marshmallow Cream

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 20 minutes

Total Time 55 minutes

Ingredients

• 1 cup all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup unsweetened cocoa powder
• 4 tbsp. organic Coconut oil room temp.
• 3/4 cup sugar
• 1/2 tsp. vanilla extract
• 2 large eggs
• 3/4 cup Milk any on hand
• 1 jar (7 ounces) marshmallow creme OR make your own (recipe below in the notes)

Instructions

1. Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
2. In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
3. In a medium bowl, mix 4 tbsp coconut oil, then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
4. Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time.
5. Add approximately 3/4 cup of milk mix/fold to combine.
6. Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
7. Fill Cupcakes with marshmallows cream. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center. You may also use heavy whipped cream especially if you dislike marshmallows.
8. Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.

Notes

How to make Marshmallow Cream:

• ¼ cup of water
• Pinch of salt
• 2 egg whites at room temperature
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract

1. Combine together the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
2. While the sugar mixture is slowly boiling, add the egg whites and cream of tartar to the bowl and mix with a whisk attachment. of your electric mixer. Whip on medium speed until soft peaks form.
3. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
4. When the sugar mixture reaches about 240 F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once you added all of the syrup, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially about 6-8 minutes. Add the vanilla extract during the last few minutes of beating.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 

If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

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KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food

Cuisine Asian, Korean

Keyword asian, korean, brunch,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

• 2 cups flour
• 1 egg
• 1/2 tsp. Salt or to taste
• 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
• 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

• 6 Scallions chopped
• 1 cup fresh spinach chopped
• 1 Green Pepper sliced/or chopped
• 1 red pepper sliced/or chopped
• 1 orange/yellow pepper sliced/or chopped
• 1 garlic clove minced

Instructions

1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
2. Wash and chop all the veggies, then add them to the already mixed batter.
3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
7. Garnish with more scallions.
8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

• You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
• You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
• I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
• You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.