This post may contain affiliate links, you can read my affiliate disclosure here.
Wahoo, I’m so excited to be linking up with Cooks in the Kitchen today. Ever since Elah Tree and Sweet Lavender Bake Shoppe announced this series at the beginning of the month I’ve been itching to get it on it.
Now, please don’t get your hopes up, it’s not because I’m an awesome cook or baker. I’m not. I’m also one of the pickiest adults you will ever meet (superior taste buds I tell you).
The actual reason I am so excited about this link up is because I’ve wanted to push myself to become better at food photography for quite sometime since I find it such a challenge. I obviously know how to use my camera in manual mode (I do teach a whole course on it after all) but setting up a photograph of food is a whole new ball game for me and it’s something I would like to become more proficient at, I may even go as far as saying it is something I would like to master.
Anyway, back to Cooks in the Kitchen. The prompt for this month was semi-sweet chocolate. Um, yeah so that’s one of my favorite food groups ever.
Side note: I actually sneeze when I eat semi-sweet chocolate, when I lived at home my mom would always know when I snuck into the pantry for a handful of chocolate chips thanks to that telltale sneeze.
I have been baking gluten-free ever since Jared’s diagnosis of Celiac Disease last summer (though there is a possibility that may have been a false diagnosis, we should know more in the next few weeks. One can hope!) so I thought I would whip up what has been one of our go-to desserts in the last few months. It is definitely not the healthiest dessert, but with an ingredient like semi-sweet chocolate there was no way I was going to go the healthy route, I’ll save that for future prompts.
2 cups corn syrup
1 1/2 cups peanut butter
4 cups chocolate chips
5 cups crushed peanuts (we prefer a mix of peanuts and almonds)
- microwave the first 3 ingredients until bubbly (2-3 minutes)
- add crushed peanuts
- spread on 2 cookie sheets lined with parchment paper and refrigerate till firm (approximately 30 minutes)
What’s your favorite food with semi-sweet chocolate?
Anyone have any tips for food photography?
SIGN UP FOR MY NEWSLETTER!
Hi Friend, I would love for you to sign up for my seasonal-ish newsletter! I would love to send it monthly but I feel like in this season of my life that will probably not happen but I would like to commit to sending one out at least every three months.
In the newsletter you can expect little (or big!) life updates, what I've been reading in the Bible, and all sorts of resources I've been loving and lessons God has been teaching me.