- Thirty days hath September,
- April, June, and November;
- All the rest have thirty-one,
- Save February, with twenty-eight days clear,
- And twenty-nine each leap year.
It’s been 31 days. Thank you Christina Pirello for helping to feed my family and teaching me more of the art of healthy whole foods cooking. I hope that everyone’s recipe repertoire has increased and you have enjoyed the challenge of cooking new and interesting ,(and yes,sometimes hard to find )foods with me.
I am going to end the challenge with one of Christina’s desserts. Feel free to make your favorite dishes tonight or start on a new journey with a new cookbook. Thank you for joining me and congratulations on becoming a better cook.
Chocolate Sesame Cups
1/2 Cup dried currants
1 Cup boiling water
8 Ounces nondairy, grain -sweetened chocolate chips
2 Tablespoons brown rice syrup
Scant pinch of ground cinnamon
31/2 Tablespoons sesame tahini
Lightly oil 18 candy molds or petit four cups
Soak the currants in the boiling water for 5 minutes. Drain, pat the currants dry and finely chop.
Melt the chocolate chips with the rice syrup, cinnamon and 3 tablespoons of the tahini in a metal bowl set over a pot of simmering water; stir until smooth. Remove from the heat and fold in the currants.
Spoon the chocolate mixture into the prepared cups. Decorate the tops by dipping the end of a toothpick into the remaining tahini and swirling into the tops of each cup. refrigerate until ready to serve.
This recipe was printed with permission from Christina Pirello.