I’m all about packaging.
It isn’t usually evident by the way I look most days – especially after being brutalized by Jillian Michaels for 20 minutes – but the desire is there. Buried somewhere beneath sweat, old yoga pants, flushed cheeks and Amazon-woman hair.
Personal presentation aside, I’m drawn to details, to beauty, to color, and I have this undeniable urge to make bland things fabulous.
The jars of pretty ribbon and heaps of gorgeous paper that adorn my shelves boldly testify.
It’s a disease.
My family no longer snickers at me when I pause to wrap everyday things in bright strips of ribbon. They have come to grips with my problem, and simply turn a blind eye when I strategically arrange their food on their plates with an artistic flair.
So as my dad’s birthday approached and the itch to make something homemade, tie it with ribbon and adorn it with a little tag, got stronger…I was left with only one choice.
Marzipan.
The man has loved it for as long as he’s been alive. Or so he says. How his mother’s milk delivered hints of almond extract are beyond me.
But he’s older, so I question not his theory.
Despite this being my first attempt, making marzipan was ridiculously easy, and getting to drown it in melted chocolate and coconut oil was wildly rewarding. I may, or may not, have licked the bowl clean.
This is how is went…
Chocolate Covered Marzipan Log
Ingredients:
- 8 ounces of blanched almonds
- 1 3/4 cups of powdered sugar
- 1 tablespoon of almond extract
- 4 tablespoons of corn syrup {gasp!}
- 2 tablespoons of extra virgin coconut oil
- Chocolate coating:
- 8 ounces of semi-sweet chocolate chips {or 1 sacrificial chocolate bunny from Easter}
- 3 tablespoons of extra virgin coconut oil
Directions:
- Grind the almonds in your food processor for about 3-4 minutes, or until they go from crumbly to powdery, to clumpy. Clumpy is good!
- Add the powdered sugar, almond extract, corn syrup and coconut oil, pulsing to incorporate. And then process the snot out of it.
- Dump it out onto a clean surface sprinkled with powdered sugar (or wax paper) and knead it until it forms a smooth dough. Add more powdered sugar if it’s too sticky, a little more coconut oil if it seems dry.
- Roll it into logs (as big or small as you’d like), place on wax/parchment paper and pop it in the fridge.
- Melt your chocolate chips, or sacrificial left-over Easter creature, in a double boiler – or in short bursts in the microwave, stirring often and being careful to not let it burn. I simply placed mine in a glass bowl over the pot of water we had on our woodstove. Add in your coconut oil and stir until incorporated and smooth. Spoon 2 tablespoons directly into mouth. Or not.
- Pour/drizzle your chilled marzipan logs with your coconut chocolate and allow to set.
- Wrap in pretty packages, or hide in bathroom with door locked and devour. You choose.
Speaking of pretty packages, if you have a mother like mine, you’ve developed the pitiful tendency to hold onto empty containers. You know that joke…”you know you’re a redneck if your collection of designer salad bowls all say “Coolwhip” on the side”?
Yes, that’s my mom, un-redneck as she may be.
And seeing it’s a genetic disorder, here I am…washing and saving my clear salad containers (because they really do make smashing craft storage!!), and while I’m so over sour cream containers…I love me some Wendy’s salad bowls & lids.
And for good reason! Look how perfectly they hold muffins, and how stunningly my little round “Welcome!” printout nestles into the center of the lid. Whoot whoot!
We just had new neighbors move in last month, so we whipped up some muffins {Morning Glory Muffins, Coconut Banana Spiced Crumb Muffins or Zucchini Apple Spiced Muffins are all favorites of ours} and took over this handy little container laden with yumminess.
{I found the gorgeous napkins on the cheap at Ikea, in case you were drooling. You’re welcome.}
And you can grab this fun little printable for yourself right here. Simply right click and save to your desktop, then print.
So get baking, and then go bless your neighbors. And feel free to ship me your Wendy’s containers…I have big plans for them!
{bon appétit!}
