Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

White Chocolate, Dried Cranberry and Roasted Pistachio Bark

White Chocolate, Dried Cranberry and Roasted Pistachio Bark

dontmissmyplate
Dessert

Chocolate bark is often associated with hampers and gift-giving, so what's a better time to whip up a batch than the holidays?

I recently made two recipes this season with fresh cranberries here and here, but let's not forget dried cranberries which you can do a lot with as well! They pair well with the same ingredients used in savoury dishes when used for sweet or baked goods, like pistachios!

Share this recipe as a gift, or put it together for those who want a sweet bite but not necessarily a slice of pie after indulging in an array of comfort food entrees!

What about the day after dining festivities? Many people set up their Christmas trees around this time after family meals. Play some Christmas music, sip on some hot chocolate and marshmallows, and nibble on some of this bark. That's what I did!

Since this isn't hardened sugar, it's easier on the teeth. The kids will love it, the colour and texture of the toppings give it a festive feel, and you can customize to your liking! I combined some ingredients that compliment the white chocolate and the cranberries, but it's up to you.

If you are looking for a milk or dark chocolate bark recipe, check out my masala tea bark, which I was inspired to make after a trip to Zanzibar!

Ingredients

5 drops almond extract

1 teaspoon coconut oil

2 cups white chocolate chips

1/3 cup pistachios

1/3 cup shredded coconut

1/3 dried cranberries

1 tablespoon dried roselle

Instructions

Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. When you have 30 seconds left, stir in the coconut oil. Once all the chocolate has melted, stir in the almond extract. Make sure all the large lumps are gone.

Quickly spread the melted chocolate evenly (to your desired thickness) over a prepared baking tray lined with parchment paper.

Sprinkle the pistachios, cranberries, coconut, and roselle petals on top.

Chill in the freezer for 1 hour, then break apart with a knife into squares or shards. Wrap up in parchment paper and a zip lock bag and refrigerate.

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