Thursday, December 07, 2006

Look What's Cooking: Chocolate Covered Peanuts

Here is an easy recipe submitted by a library patron, Chocolate Covered Peanuts

Ingredients :
1 lb white chocolate chips
1 lb semi-sweet chocolate chips
1lb Spanish Peanuts (or any other nut of your choice).

  • Combine both the white and semi-sweet chips in a microwave safe bowl or in a double-boiler and melt
  • Add the peanuts and gently mix well
  • Drop by teaspoonfuls onto waxed paper or foil to cool.
  • Store in an covered container.

To see the readers step by step mini-movie of this recipe, check out the Look What's Cooking section of our Wiki.

Check out the MyLibrary Wiki!

MyLibrary has a new tool for you to share information! It is a Wiki which you can add content to yourself. It can be edited by anyone, anytime. We added a few sample pages to get you started because of the overwhelming response to the new "Look What's Cooking" section of our blog. You can find MyLibrary's Wiki on or just follow this link.

Look What's Cooking: Peppermint Bark

Since the Holidays are fast approaching, our theme this month is Favorite Holiday Recipes. Our first recipe is Peppermint Bark.

Ingredients needed:
1 pound white chocolate/melting bark
1 package (12) peppermint candy canes
red food coloring
Peppermint extract

  • Place white chocolate in a microwave safe bowl and slowly melt. This can be done on the stove top using a double-boiler. Make sure not to let any moisture mix in with the chocolate in either case or it will crystalize.
  • Unwrap all the candy canes then place in a plastic food storage bag and seal. Cushion the bag between a kitchen towel to absorb some of the noise and pound away with a heavy object. (a mallet, a hammer, or a meat tenderizer all work well).
  • Once the chocolate is melted, add two to three drops of food coloring to tint it pink and two to three drops of extract. Adjust either to your prefernce.
  • Stir in the crushed candy canes.
  • Spread on a sheet of waxed paper or foil to cool. A waxed paper covered cookie sheet works well if you need to move it during cooling.
  • Once it has hardened, break into bite sized pieces and store in a covered container. Refrigeration is not necessary, but is recommended to prevent melting.
This bark, packaged in a decorative bag or tin, makes a great gift. One variation would be to melt a layer of dark chocolate, let it harden, and then add to melted bark over that for a two layer version.

New Blog Feature: Look What's Cooking

Welcome to a new feature on the MyLibrary Community Blog: Look What's Cooking! Periodically we will post featured recipes and cooking related items. Many times, a theme will be featured and since this is December, we will begin with holiday recipes. Check back for updates or subscribe to our RSS feed.

We welcome your suggestions and comments! If you have an idea or recipie we can feature, submit it to Laina, the assistant librarian, who would be happy to blog about it.