3-ingredient Chocolate Covered Nutty Date Bars

Quick and easy and great for those who need a gluten-free treat without added sugar (of course, the sweetness of dates should satisfy anyone with a sweet tooth).

3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
   
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
   
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
   
5. Pour over bars and spread evenly.
   
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 
   
   
   

Recipe without photos . . . 3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.) 
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
5. Pour over bars and spread evenly.
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 

Naturally Sweet Treats - Chocolate Covered Dates

Tasty, easy, festive and healthy, too! Chocolate Covered Dates (stuffed with nuts) met this year's criteria for adding some healthy holiday treats to our usual fare.

Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
   
2. Fill the cavity with a small spoonful of nut butter.
   
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set.
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Recipe without photos . . . Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
2. Fill the cavity with a small spoonful of nut butter.
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Julia’s Chocolate and Almond Cake

We are watching the Julia series on HBO Max and also watched the CNN Julia documentary! So, it’s only makes sense to did out my Julia cookbook and give her beloved Chocolate and Almond Cake a try! 

Made with simple, everyday ingredients, this recipe utilizes techniques that create a light cake made by creaming butter and sugar and eventually yolks. Egg whites are whipped separately and folded into the batter. They are techniques I know and understand, however, I have never made an icing like this one! Truly a butter cream icing . . . butter, chocolate and coffee, that’s it! Or, Julia also suggests simply dusting the cake with powdered sugar if preferred.

In typical Julia style, she even provides a list of kitchen supplies. She truly inspired generations of cooks and helped shaped today’s American cuisine. 

This cake is elegant, delicious, yet simple . . .  so Julia! 

Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
   
3. Measure out the rest of the ingredients. 
   
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
   
5. Beat in the egg yolks until well blended. 
   
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
   
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
   
   
   
   
8. Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
   
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
    
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 

    

    Ready to bake!

12. Allow cake to cool in the pan for 10 minutes. 
    
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Recipe without photos . . . Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
3. Measure out the rest of the ingredients. 
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
5. Beat in the egg yolks until well blended. 
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
8.  Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 
12. Allow cake to cool in the pan for 10 minutes. 
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 
    
    
    

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Éclair Cake (Cream Puff Cake)

Basically, this is a Cream Puff Cake filled with Pastry Cream and topped with Chocolate Ganache! And, YES, it Is a little complicated and has MULTIPLE steps, but sometimes a challenge in fun! I’ve made pâte à choux many times. It is the basis of cream puffs, éclairs and Danish Puff. I’ve always added the eggs one at a time and stirred the mixture by hand. This recipe utilizes a mixer and to be truthful, I didn’t think the mixture was ever going to become smooth (it’s always takes awhile for this to happen when doing it by hand, too) but 3 minutes of machine mixing before the magic happened!  I found the original recipe at food52.com.

Éclair Cake 

Pastry Cream:

1/2 cup granulated sugar

1/3 cup cornstarch

4 large egg yolks

1/4 teaspoon kosher salt

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 teaspoon vanilla 

2 tablespoons unsalted butter, cubed

Pâte à Choux:

1/2 cup water

1/2 cup whole milk

1/4 cup unsalted butter

1 teaspoon fine sea salt

1 1/2 cups all-purpose flour

5 large eggs (have an extra 2 on hand, just in case)

Chocolate Ganache:

1 cup heavy cream

1/2 teaspoon kosher salt

1 cup) chopped dark or semisweet chocolate chips

Make the Pastry Cream: (This step can be done up to 2 days in advance.) 


1.   In a heatproof bowl, stir together the sugar and cornstarch to prevent lumping, thenadd yolks, and salt in a heatproof bowl. 

2.   Combine the milk, cream, and vanilla in a medium saucepan over medium heat and heat until hot. 

3.   While whisking, slowly stream about half of the hot liquid in the yolk mixture. 

4.   Pour this tempered yolk mixture into the pot with the rest of the milk mixture.

5.   Cook over low to medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding. 

6.   Turn off the heat, then mix in the butter. 

7.   If mixture is lumpy, strain through a fine-mesh sieve into a heatproof bowl, discarding any clumps caught in the sieve. 

8.   Cover the pastry cream with plastic wrap, pushing plastic wrap onto the pastry cream’s surface, to prevent a skin from forming. Refrigerate until cold. 


Make the Pâte à Choux: 

9.   In a medium saucepan, combine water, milk, butter, and salt. Bring to boil over medium heat. 

10. Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes a sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes (mine was ready in about 1 minute).

11. Transfer the flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Whisk the eggs in a large liquid measuring cup. 

12. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until totally incorporated, about 4 minutes total. Dip the paddle into the batter and lift it up—the batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency. Meta’s NOTE: The mixture will look like a lumpy mess for about the first 3 minutes and then it will smooth out. 

Bake the Pâte à Choux: 

13. Heat the oven to 375°F. 

14. Get out an 8-inch square baking dish. Line a smaller-sized sheet pan with parchment paper. Using the baking dish as a guide, trace a square with pencil on the parchment, then flip the parchment. Repeat using another sheet of parchment and smaller-size sheet pan. 

15. Pipe or spread the choux evenly inside those two squares, leaving a 1/2-inch or so border for the pastry to expand in the oven and fill out the squares. 

16. Bake for 30 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) 

17. Transfer the baked choux squares to a wire rack to cool completely. 

Make the Ganache:

18. In a medium saucepan over medium-low heat, bring the cream to a simmer. 

19. Remove from the heat and add the chocolate and salt. 

20. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm. 


Assemble the Éclair Cake: 

21. If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Meta’s NOTE: Despite leaving a border, my pastries expanded so I did trim them a bit and then fit them into an 9x13-inch dish.

22. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. 

23. Place the second choux square on top. 

24. Spread the chocolate ganache on top. 

25. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving. 

Recipe without photos . . . Éclair Cake 

Pastry Cream:

1/2 cup granulated sugar

1/3 cup cornstarch

4 large egg yolks

1/4 teaspoon kosher salt

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 teaspoon vanilla 

2 tablespoons unsalted butter, cubed

Pâte à Choux:

1/2 cup water

1/2 cup whole milk

1/4 cup unsalted butter

1 teaspoon fine sea salt

1 1/2 cups all-purpose flour

5 large eggs (have an extra 2 on hand, just in case)

Chocolate Ganache:

1 cup heavy cream

1/2 teaspoon kosher salt

1 cup) chopped dark or semisweet chocolate chips

Make the Pastry Cream: (This step can be done up to 2 days in advance.) 


1.   In a heatproof bowl, stir together the sugar and cornstarch to prevent lumping, thenadd yolks, and salt in a heatproof bowl. 

2.   Combine the milk, cream, and vanilla in a medium saucepan over medium heat and heat until hot. 

3.   While whisking, slowly stream about half of the hot liquid in the yolk mixture. 

4.   Pour this tempered yolk mixture into the pot with the rest of the milk mixture.

5.   Cook over low to medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding. 

6.   Turn off the heat, then mix in the butter. 

7.   If mixture is lumpy, strain through a fine-mesh sieve into a heatproof bowl, discarding any clumps caught in the sieve. 

8.   Cover the pastry cream with plastic wrap, pushing plastic wrap onto the pastry cream’s surface, to prevent a skin from forming. Refrigerate until cold. 


Make the Pâte à Choux: 

9.   In a medium saucepan, combine water, milk, butter, and salt. Bring to boil over medium heat. 

10. Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes a sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes (mine was ready in about 1 minute).

11. Transfer the flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Whisk the eggs in a large liquid measuring cup. 

12. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until totally incorporated, about 4 minutes total. Dip the paddle into the batter and lift it up—the batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency. Meta’s NOTE: The mixture will look like a lumpy mess for about the first 3 minutes and then it will smooth out. 

Bake the Pâte à Choux: 

13. Heat the oven to 375°F. 

14. Get out an 8-inch square baking dish. Line a sheet pan with parchment paper. Using the baking dish as a guide, trace two squares with pencil on the parchment, then flip the parchment. 

15. Pipe or spread the choux evenly inside those two squares, leaving a 1/2-inch or so border for the pastry to expand in the oven and fill out the squares. 

16. Bake for 30 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) 

17. Transfer the baked choux squares to a wire rack to cool completely. 

Make the Ganache:

18. In a medium saucepan over medium-low heat, bring the cream to a simmer. 

19. Remove from the heat and add the chocolate and salt. 

20. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm. 


Assemble the Éclair Cake: 

21. If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Meta’s NOTE: Despite leaving a border, my pastries expanded so I did trim them a bit and then fit them into an 9x13-inch dish.

22. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. 

23. Place the second choux square on top. 

24. Spread the chocolate ganache on top. 

25. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving.