JEWEL BARK
Get a jump on gift-giving season! It only takes 15 minutes to get this fruity, nut-studded white chocolate bark prepped for the refrigerator.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Combine ingredients; spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm.
- Break into pieces.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 2 g
EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
Steps:
- If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
- In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
- If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
FRUIT AND NUT DARK CHOCOLATE BARK
This lightly sweetened dark chocolate bark is loaded with dried fruit and nuts. Feel free to use whatever dried fruits and nuts you have on hand to avoid an extra trip to the store.Recipe courtesy of Jessica Segarra/Imperial Sugar.
Categories Desserts
Time 2h9m59S
Yield 16
Number Of Ingredients 6
Steps:
- Cover a large, rimmed baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
- Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
- Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
- Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
- Lastly, sprinkle flaked sea salt on top.
- Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
- Once chocolate is hard, use your hands to break it into pieces.
Nutrition Facts : ServingSize 1 serving, Calories 213 calories, Sugar 9 g, Fat 15 g, Carbohydrate 17 g, Cholesterol 0.9 mg, Fiber 4 g, Protein 3 g, SaturatedFat 8 g, Sodium 88 mg
EASY HOMEMADE CHOCOLATE NUT BARK
EatSimpleFood.com This dark chocolate nut bark recipe is easy to make (3 ingredients), versatile, and fits the bill when the average chocolate bar just won't give you what you want.
Provided by beckie
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Line an 8" pan or baking sheet with parchment paper.
- Melt dark chocolate: Bring a pot of water to a simmer and place a steel pot on top (use a double boiler if you've got one). Add uniformly chopped pieces of chocolate or chocolate chips (8 oz) to the pot and stir with rubber spatula. You are trying to melt the chocolate and not burn it. You don't want the boiling water to touch the second pot that's sitting on top of it or it will curdle. Keep stirring at a low heat until it's melted.
- Don't let any water get in contact with the chocolate or it will become unworkable.
- Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy)
- Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.
- Serve with Mixed Berry Gazpacho and Fresh Whipped Cream or Ice Cream. Happy Chocolate Eating! Beckie
Nutrition Facts : Calories 207 calories, Sugar 6.8 g, Sodium 25.7 mg, Fat 15.5 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0.9 mg
FRUIT AND NUT CHOCOLATE BARK
Recipe inspired by The View from Great Island
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
- Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!
SALTED FRUIT 'N' NUT BARK
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield Makes 1 slab
Number Of Ingredients 6
Steps:
- Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
- Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
- Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
I saw Emeril Lagasse make this on the Food Channel. It is VERY rich and a fantastic addition to a cookie/candy tray during the holidays. Be sure to break into small pieces as a little goes a long way!
Provided by Adie264
Categories Candy
Time 2h45m
Yield 4 lbs.
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large saute pan, melt 4 tablespoons of the butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
- Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into each bowl. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoons of butter into each bowl of chocolate. Pour each type of chocolate over a large parchment paper-lined baking sheet. Sprinkle the pecans and hcerries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thickness.
- Place baking sheet in refrigerator until set, about a couple of hours. Break the bark into medium pieces and serve.
Nutrition Facts : Calories 2444.4, Fat 188.7, SaturatedFat 91, Cholesterol 95.4, Sodium 372.7, Carbohydrate 202.7, Fiber 27.9, Sugar 155, Protein 35.2
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
Provided by Bon Appétit Test Kitchen
Categories Chocolate Ginger Nut Dessert Christmas Vegetarian Quick & Easy Low Cal High Fiber Dried Fruit Fall Winter Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
CHOCOLATE NUT BARK
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 35m
Number Of Ingredients 2
Steps:
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 7.2 g, Fat 5.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2 g, Sodium 1.4 mg, Sugar 5.3 g
CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
- Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
CHOCOLATE BARK WITH MIXED NUTS AND DRIED BERRIES
Make and share this Chocolate Bark With Mixed Nuts and Dried Berries recipe from Food.com.
Provided by Wilson716
Categories Candy
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
- Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
Nutrition Facts : Calories 850.4, Fat 85, SaturatedFat 44.2, Sodium 90.3, Carbohydrate 47.3, Fiber 25.4, Sugar 3.2, Protein 23.8
EASY 10-MINUTE DARK CHOCOLATE BARK WITH NUTS AND DRIED FRUITS
This lightly sweetened Dark Chocolate Bark is made in minutes and loaded with dried fruits, nuts, coconut and sea salt. It's the perfect quick-fix snack or dessert for any occasion!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Cover a large, rimmed baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute. Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
- Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
- Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate. Lastly, sprinkle flaked sea salt on top.
- Allow chocolate to cool at room temperature, until completely hardened, about 2 hours. Once chocolate is hard, use your hands to break it into pieces.
- Serve immediately or store in an airtight container for up to a week.
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CHOCOLATE BARK WITH DRIED FRUIT AND NUTS - SIMPLY HOME …
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Cuisine AmericanTotal Time 15 minsCategory DessertCalories 265 per serving
- Spread the pistachios, pumpkin seeds, pecans, dried cranberries, and freeze dried strawberries over the milk chocolate.
- Melt the white chocolate and drizzle it over the fruits and nuts. Let it sit for 6 hours at room temperature until it stiffens completely.
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5/5 (68)Calories 108 per servingCategory Dessert
- Place the chocolate in a microwave-safe bowl. Melt it in 30-second sessions, stirring after each session. Stop microwaving when almost fully melted, and stir with a small rubber spatula until fully melted.
- Pour the melted chocolate onto the prepared pan. Spread it evenly and smooth it out with a rubber spatula.
DARK-CHOCOLATE BARK WITH WALNUTS AND DRIED CHERRIES …
From foodandwine.com
5/5 Category Chocolate BarkServings 48Total Time 30 mins
- Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
- Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
WHITE CHOCOLATE BARK WITH DRIED FRUIT - COMPOTE & …
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DARK CHOCOLATE BARK - FEELING FOODISH
From feelingfoodish.com
5/5 (1)
- Melt chocolate in microwave using a medium sized microwave-safe bowl; heat in 1-minute increments, stirring very well after each minute until melted (stirring will help the chocolate melt)
- If you have not melted chocolate before, see link in my post about melting chocolate since overheating will cause the chocolate to seize up and be ruined
- Cover a cookie sheet with parchment paper or tin foil and spread chocolate mixture (about 1/4 inch thick) on top.
HEALTHY DARK CHOCOLATE BARK RECIPE - THE NOVICE CHEF
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5/5 (1)Total Time 2 hrs 10 minsCategory DessertsCalories 199 per serving
- In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute. Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
- Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
- Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate. Lastly, sprinkle flaked sea salt on top.
CHOCOLATE BARK WITH DRIED FRUIT - JUST A TASTE
From justataste.com
5/5 (1)Total Time 15 minsCategory DessertCalories 283 per serving
- Add the chocolate chips to a smaller pot, then hold the smaller pot over the boiling water to melt the chocolate, careful not to let any water leak into the chocolate.
BITTERSWEET CHOCOLATE FRUIT AND NUT BARK - SUPER FOODS ...
From goodlifeeats.com
Category CandiesCalories 360 per serving
- In a double boiler, slowly melt the dark chocolate over low heat. Making sure to stir the chocolate regularly.
- Monitor the temperature using a candy thermometer to ensure that the chocolate does not get above 90 degrees - otherwise the chocolate will lose its temper.
- Turn the heat off as needed so the chocolate doesn't get too hot. Just keep stirring and eventually the chocolate will slowly melt.
CHOCOLATE BARK WITH PISTACHIOS & DRIED CHERRIES RECIPE ...
From eatingwell.com
5/5 (2)Calories 79 per servingTotal Time 1 hr
- Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
- Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
- Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
- Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
ALMOND BARK - THE HARVEST KITCHEN
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5/5 (1)Category DessertServings 12Total Time 40 mins
- Place the nuts on the parchment lined baking sheet and toast in the oven for 5 - 7 minutes or until lightly golden brown.
EASY CHOCOLATE BARK RECIPE - EVERYDAY EILEEN
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5/5 (1)Total Time 10 minsCategory Dessert, SnackCalories 101 per serving
- Place water in the bottom of a double boiler. (Note 5) Put the top pot on the double boiler. Set the heat on the stove to medium-high.
CRANBERRY NUT CHOCOLATE BARK - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (24)Total Time 45 minsServings 24Calories 224 per serving
- Set them aside., Melt the dark chocolate, and spread it into an 8" x 12" oval on parchment paper., Allow the chocolate to set, but not harden completely., Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans., Spread this over the dark chocolate., Sprinkle the rest of the nuts and fruit on top, pressing them in gently., Allow the candy to cool until hardened, then break it into chunks.
DARK CHOCOLATE BARK WITH DRIED FRUIT – STEPH GAUDREAU
From stephgaudreau.com
Reviews 8Category DessertCuisine Egg-Free, Gluten-Free, Grain-Free, VegetarianTotal Time 2 hrs
- Chop the chocolate into small pieces. If you want smaller bites, also chop the dried fruit and nuts roughly.
- Melt and temper the chocolate using a hot water bath for best results. Click here for my preferred method.
- When the chocolate has cooled to the touch, spread the melted chocolate onto the parchment paper-lined sheet until it’s between ⅛” and ¼” in thickness.
HOLIDAY CHOCOLATE BARK WITH DRIED CHERRIES AND PISTACHIOS
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- Chop the chocolate, keeping the white separate from the dark. This will help it to melt faster. Place each of the chocolates into a separate medium-sized microwave-safe bowl.
- Microwave one of the bowls of chocolate in 30-second increments, stirring at the end of each one. It may seem a little daunting, but keep doing the 30-second intervals so the chocolate melts slowly. Continue heating and stirring until the chocolate has melted and becomes smooth. Repeat promptly, with the other bowl of chocolate. (Alternatively, you can place a bowl over simmering water on the stovetop.)
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