SALTED ROSEMARY HAYSTACK
With this week being Thanksgiving, all I’m thinking about is FOOD! Since I had a little bit of extra time to experiment in the kitchen, I put some ingredients from my herb garden to good use. The kids wanted something sweet, but of course, I always disguise the “sweet treats” with healthy foods. The funny thing is, they never even know. All the ingredients used provide some sort of dietary benefit. From increased metabolism from the cayenne pepper, anti-oxidants from the cranberries, anti-inflammatory properties from the rosemary, and cardiovascular benefits from dark chocolate…this dessert is just as good for you as it is, good!
Bring this unique treat to your Thanksgiving dessert table, Christmas party, or New Year’s party! My family and I could not stop eating this delicious, semi-sweet-and-salty, crunchy dessert. It’s like a party in every bite. The dark chocolate adds bittersweet notes, the chow mein noodles add crunch, and the mild heat from the cayenne pepper complements the sweet cranberries with rosemary salt to take it over the top. It’s so unique and so different, your family, friends, or party guests won’t be able to get enough.
Ingredients
Method
- Bring a pot of water to boil, put a metal bowl on top and turn heat to low. Or you can use a fancy double boiler though a pot works just great.
- Break the chocolate in pieces and slowly stir as it melts with a rubber spatula.
- Once all the chocolate is melted, add all the ingredients except the rosemary salt.
- Using a spoon or small meatball size scoop so your haystacks are all approximately the same size onto parchment paper or a silicone matte to cool. Put in the fridge for a couple hours or overnight until firm.