DARK CHOCOLATE + GINGER FLATBREADS

My intention this year was to give edible gifts and charity donations in peoples' names for Christmas. Everyone starts talking about lists and ideas and I worry that my idea won't go over so well - that my gift will look chintzy regardless of the cost. It's going to be on my new years resolutions to really follow through with that next holiday, if that is what I WANT to give. Because the season is about giving joyfully, not fulfilling a list. And yes, I am aware it isn't too late to do that this year, but the ship has sailed on committing to that for this year.

I got the idea for these treats from a Food & Wine magazine and thought they'd be nice to have around this time of year for when people stop over (which actually doesn't happen too often come to think of it, which is why I end up eating them). They're kind of like the ever popular "bark", except there is a whole grain cracker standing in for some of the chocolate thickness, making them lighter. They have a nice snap to them, a perfect sweetness and wrap up beautifully for a gift. The sturdiness makes them ideal to send in the mail too! So whether you need a treat around for you or someone else, it doesn't get much easier than dipping crackers in chocolate.

We are sharing this recipe with our lady friends over at Wedding Chicks so be sure to check out their other great edible treats!

DARK CHOCOLATE + GINGER FLATBREADS // Makes 16

Inspired by Grace Parisi at Food + Wine magazine

Get creative with your toppings. I added a dribble of peppermint extract to some extra chocolate and sprinkled crushed mint candies on top, sort of like a cracker peppermint bark. Some chopped pistachios and dried cherries would be great too, you could gift a variety pack!

6 oz. Dark Chocolate (I used Valrohna 71%)

16 Flatbread Crackers such as Ak Mak or Finn Crisp

1/4 Cup Crystallized Ginger, minced

3 Tbsp. Toasted Sesame Seeds

Maldon Flaked Sea Salt

Break up the chocolate and melt it in a double boiler (set a glass bowl over a pot of simmering water, being sure the water doesn't touch the bowl). Stir it every so often until the chocolate is completely melted, about 4 minutes.

Lay your crackers on a baking rack with some parchment paper underneath for easy clean up.

Coat the top of each flatbread with a generous layer of the melted chocolate (I use a spoon and a silicone pastry brush, an offset spatula or butter knife will work as well). Set them on the baking rack.

Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please.

Finish them with a sprinkle of flaky sea salt and put the tray in the fridge to set.

They will last about two weeks in an airtight container.

BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM

It hasn't completely sunk in, but the holidays are paving their way. The tree lots are popping up, we've got our Thanksgiving assignments and little white lights are slowing starting to line the houses in our neighborhood. I've got tubs of peppermint ice cream (my absolute favorite) in the freezer and there is a blooming white poinsettia on the porch. I just began to feel taken by the sentiment of this time of year in craving more time with friends and family, reflecting on the past year with thanks. Days pass and then you look back at a years time and so much has happened. So much! I know I have a ton to be thankful for. The big things like a kind and funny husband, a supportive family (two of them now!) a great place to live and good food. But the little things are not lost on me either. I just hope we all take the time to soak it all in.

This snack cake is my last non-festive treat before I jump into the holiday dishes with two feet. You don't get much less festive than banana cakes this time of year, but I couldn't help myself. I'm now ready to burn out on pumpkin and peppermint with the rest of you. I've been having a thing with almond meal lately, as I appreciate the flavor, extra protein and the crumbly texture in my baked goods. Because it is gluten free, I am careful when I use it exclusively, to make sure everything stays together. Anyway, notes below!

It's a tasty little snack, a perfect compliment to afternoon coffee, but personally, a distraction to keep Hugh out of my peppermint ice cream.

BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM // Makes one 8x8 cake

The cream frosting is from So Good and Tasty via My New Roots

You could use sweetened coconut if that is what you have on hand, just know your cake will be a bit sweeter. I gathered a tip from Kamran's recent post, and think it's perfect for baked goods with almond meal. I pull it out a tad early and cover it with a dishtowel to hold the steam in and it keeps it moist. He leaves his cake covered for 8 hours, I felt mine was good after an hour. Lastly, I have found that nut meals dry out quicker, so keep it air tight and it should last you 2-3 days. They have a great, well priced almond meal at Trader Joe's.

If you have a nut allergy, you can use completely all-purpose flour, or a gluten-free all purpose flour.

3 medium, extra brown bananas

1/2 cup extra virgin coconut oil, warmed to a liquid

2 eggs

1 tsp. vanilla extract

1 cup almond meal

1/2 cup unbleached all-purpose flour (or 1/3 cup coconut flour for GF)

1/2 cup unsweetened, shredded coconut (or walnut pieces or chocolate chips)

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 cup light brown sugar

1 tsp. cinnamon, or pumpkin pie spice

Cashew Cream

1/2 cup raw cashews, soaking in water for an hour, up to overnight

1/2 cup coconut milk

2 Tbsp. honey or maple

squeeze of fresh lemon juice

Preheat the oven to 350'.

In a large mixing bowl, smash the bananas really well, breaking down the chunks. Add the oil, eggs, vanilla and mix. Stir in the almond meal, flour, coconut (or chocolate chips), baking powder, baking soda, salt, sugar and spice.

Grease an 8x8 glass baking pan or line it with parchment paper. Pour in the mix and spread it evenly. Sprinkle a little extra sugar over the top. Bake on the middle rack for about 30 minutes. Being sure the center is set.

Allow it to cool.

For the cream, drain the cashews and put them in a food processor or blender with the coconut milk, honey and lemon juice. Process until completely smooth, scraping down the sides as necessary. It will have a bit of texture to it. The cream will keep in the fridge for about a week.

I prefer to add a bit of the cream to each piece as eaten, not frost the whole cake. Finish with a sprinkle of cinnamon.

SWEET CORN CEVICHE

There is all this chatter about 'back to school' and I feel like I just got in the summer mood! Not that other people going back to school means that much to me, but I know what is coming. It is just around the corner when people will start talking pumpkin and apples and the holiday Starbucks cup. I still need to go for another swim in the ocean, have a beach picnic and make popsicles! Let's just enjoy the corn and tomatoes and peaches a bit longer. I can see those of you in other parts of the country, the ones enduring some crazy weather patterns, shaking your head.

As simple this recipe is, it needs some defense in case you are thinking it looks too basic. First off, I used the corn I got in my CSA basket this week from the organic farm down the road and OH MY goodness, it was unbelievable. It's the end of August, and if there is ever a time to find sweet, creamy corn from a farmstand or farmers market, it is now. I've watched enough documentaries on the food system to make the effort for organic corn, and besides the ethics of it, the flavor and texture is completely different. The raw corn kernels marinate and soften up a bit, absorbing all the flavor (hence 'ceviche'). You could very well eat this as a side salad, in a quesadilla, mix it with a bit of queso fresco and use it as a condiment for whatever you're bbq-ing. The finely chopped serrano brings the perfect amount of heat, enough to warm up your mouth but not send you searching for a drink. I know I already said this about the tomato soup, but I mean it, this recipe is only as good as the ingredients you use. It is raw corn after all.

SWEET CORN CEVICHE // Makes 2 Cups

Inspired by a picture in Food&Wine

I paid attention to chop the ingredients pretty small, as I wanted the corn to be the star, and the rest to merely compliment - I really think this made a difference.

2 Farmstand Corn Cobs

Zest and Juice of one Lime

1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)

1 Green Onion, finely chopped

1 Serrano Chile, seeded and minced

1/4 Cup Chopped Cilantro*

1/4 tsp. Sea Salt

1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.

2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.

* I know there are people who despise cilantro, but don't let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won't be quite as 'mexican' tasting, but it does need a fresh herb, and this is the second best option.