June 24, 2013 by Joanne T Ferguson
“Don’t play with your food”, my mother used to say! (like in Kid in a Candy Store DIY Fluted Bowls and in Little Box of Yum Spun Fairy Floss -Ballerina Rose & Velvet Delight.)
“But WHY?” (should have been my middle name lol) “Just DON’T! OK?”
Today is no exception indeed!
By now, you “must” be familiar with Little Box of Yum based on:
They are “nuts about nuts” and in a “nutshell” lol, here is their history!
“Morish Nuts recently wowed magnate Richard Branson’s Virgin Blue to become the only food item carried on the airline’s inflight merchandise list.”
Today, not only did I decide to “play with my food“, but this Morish Dark Chocolate Caramel Coated Nut Bowl put me in my child-like “fun food mood.”
375 grams (~ 13.2 ounces) NESTLÉ BAKING Dark Melts
60 grams (~ 2.1 ounces) Morish Premium Caramel Coated Nut Mix; finely ground
balloons (thanks to Miss Thermaliscious for providing as I had ran out!!!)
Over a double boiler filled with simmering water, melt dark chocolate; add Morish Caramel Coated Nut Mix; combine well.
Blow balloons up to desired size; oil spray bottom area completely; coat with semi cooled melted chocolate mixture; place on flat tray that is lined with oil sprayed baking paper.
Hint and Tip
I used a wooden spoon to “swirl” the chocolate onto the balloon.
I found it HEAPS easier to hold the balloon (“gently but firmly”) by the tip and made sure that the balloon was covered at the same height all around!
With “oiled sprayed” baking paper on a tray, I placed about 2 tablespoons of melted chocolate and “swirled” onto the baking paper creating a base; place chocolate covered balloon on the base.
I then placed the tray in the freezer for 30 minutes to “harden“; removed from freezer; then used a knife to burst.
“S-L-O-W-L-Y, but gently“, remove balloon from inside of the chocolate.
Trust me, it “does” come “easily away!
It “may” take patience on the day!
Think of the three bears….
— too large, the balloon WILL explode; trust me on that one!
— too small, you won’t get “the effect.”
— blow them up “just right“, you will get a unique artisan bowl to see!
I went for the “stucco” textured look! lol, lol, lol
Remember, I am “still” in my child-like “fun food mood!”
While I was making this bowl, I don’t know if (while in child-like mode) or because of the cold weather, but I thought, WHAT else with this Morish Dark Chocolate Caramel Coated Nut Bowl would I like to “experience and see.”
It was only then that my “inner child” YELLED (and you KNOW by now HOW I YELL with food! lol) “PEANUT BUTTER AND JELLY!!!”
What a GREAT combination!!!
Morish Dark Chocolate Caramel Coated Nut Bowl With Peanut Butter and Jelly!
“What’s the difference between jams, jelly, fruit butter, conserves and marmalade?, I “hear” you say?
This IS a good question, ESPECIALLY for today!
When I opened my What’s On The List folder, I saw I had previously saved What’s The Difference Between Jam, Jelly, Conserves and Marmalades, Etc. on The Kitchn and I thought it was “a simple explanation” to answer your question today!
While I was in “the folder”, I saw I had saved Daisy’s flourless peanut butter and jelly thumbprint cookies and thought they would also be PERFECT!
Actually my mind was already thinking of “introducing” Miss Peanut Butter and Jelly Cookie to Mr. Morish Dark Chocolate Caramel Coated Nut Bowl. lol
By now, you “know” I like to use what I have on hand on the day!
Now Miss Peanut Butter Strawberry, Lime and Whiskey Conserve Cookie will be “introduced” to Mr. Morish Dark Chocolate Caramel Coated Nut Bowl in a “unique way.”
Am I the only one E-X-C-I-T-E-D by having a Peanut Butter Strawberry, Lime and Whiskey Conserve Cookie and breaking off a piece of Dark Chocolate Caramel Coated Nut Bowl?
Here is my Joanna’s Peanut Butter Strawberry, Lime and Whiskey Conserve Cookie, “slightly adapted” recipe.
1 cup smooth no salt added peanut butter
1 cup Xylitol (original recipe calls for sugar)
1 teaspoons baking soda
1/4 teaspoon vanilla powder
1 pinch pink Himalayan salt
4 tablespoons Maleny Strawberry, Lime and Whiskey Conserve
Preheat oven to 180C. (350F)
In a stand mixer, combine peanut butter and sugar until well combined.
Add egg and vanilla powder; combine.
Add baking soda and salt; combine.
Roll dough into balls; Place on baking paper lined flat baking tray.
With back of a fork, place a criss-cross pattern on the cookies.
Bake for 10 minutes.
Remove from oven.
With back of a spoon, make an indent into the cookie and fill with Strawberry, Lime and Whiskey Conserve.
Place back into oven and bake for an additional 10 minutes or until lightly golden brown.
Remove from oven. Cool for 10 minutes or until cookies are slightly hardened.
I am “nuts about nuts” myself, have been called a “nutter” before, TRUE!
Nutter is Australian lingo for slightly crazy, but in a fun sort of way too!
There is NUT-THING like Morish Premium Caramel Coated Nuts that you will ever taste; “SO crunchy and delish!”
I can “hear” you now want to “buy and try” Morish Premium Caramel Coated Nuts and you now have a craving to jump onto Richard Branson’s Virgin Blue…
I HOPE you get your tasting wish from me to you!!
What’s your favorite nut?
If you could have it coated, what would YOU coat it in?