It’s really satisfying when you finally solve a problem, even a little one. I’ve been making chocolate bars for some years now, and I’ve never been happy with the packaging — the foil wrappers I was using never seemed to be the right size, and the final result often looked sort of crinkly and unprofessional.
Then I found these self-adhesive cellophane bags with accompanying labels, and they just worked. It makes me so happy.
Ruby chocolate with mulled apple cider marshmallows and a drizzle of milk chocolate. Simple, sweet, kid-friendly. I’ll put full-size bars in the top-tier boxes, and smaller samples in the other tiers.
Now, eventually, I’d love to design my own Serendib House labels (or have Kavi design them for me), but this will do very nicely for now. Link to packaging in comments, for anyone else searching for such a solution.
Yes, I know ‘tarts’ would rhyme and ‘scones’ doesn’t, but I really wanted to bake scones…
2 3/4 cups flour
1/3 cup jaggery (or dark brown sugar)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
3/4 c. dried cherries, halved
2 large eggs
1 teaspoon vanilla
1 T rosewater
1/2 cup milk
1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan).
(If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.)
2. Mix first 4 ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in cherries.
3. In a medium bowl, combine remaining 4 wet ingredients, beating eggs lightly. Pour into dry mixture and stir with a fork until a soft dough forms.
4. Turn out onto a lightly floured board and gently knead a few times until it comes together into a dough. Cut into 16 equal pieces and press into the cavities of the pan.
5. Bake 20-25 or until medium brown. Remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.
Will you believe me if I tell you they taste even better if you make them with apples you picked yourself? Honestly, I have no idea if they do — the apples Jed and I picked will be saved for cheddar-apple pie and chai-spiced apple bread.
I use ready-made grocery store cider for mulling, because I don’t actually have the time or energy to press enough apples to get a decent quantity of cider.