Wednesday the girls and I tried yet another Frittata variation – potato, cauliflower, broccoli and old cheddar with a bit of green onion, and some barbecued sausage, and last night was Macaroni and Cheese Carbonara from the freezer with an orange and spinach salad. Tonight Brock and I get to go out, and tomorrow is my super cute nephew’s big second birthday bash – can’t wait! – and I bet I’ll be posting the full fat dip that I’m contributing.
I’m sure you could substitute a variety of dried fruit, but cherries are what make these tasty to me. We enjoyed this Everyday Food recipe with some homemade ice cream last weekend.
3 c. cornflakes
3/4 c. dried cherries, chopped and separated
10 oz. good baking bittersweet chocolate, chopped (about 1 3/4 c.)
In a large bowl, use your fingers, a big spoon or a spatula to break up the cornflakes, then add in the cherries and toss to combine, making sure to separate the cherries as much as possible.
Put all of the chocolate onto a microwave safe bowl and heat in 30 seconds increments, stirring in between, until the chocolate is melted and is smooth when stirred.
Use a spatula to scrape every last bit of chocolate over the cornflakes and cherries and then stir carefully (folding works) until everything is evenly coated. Place in tablespoon sized blobs onto a parchment covered cookie sheet and then set the clusters in a cool place – it will take maybe an hour for them to set. Serve and try to only eat one!