No Bake Cookie Bars from The Minimalist Baker


No Bake Cookie Bars from the cookbook The Minimalist Baker by Dana Shultz

We kicked off our Annual Summer Sale with these easy no bake cookie bars from the Minimalist Baker by Dana Shultz. So easy, super tasty, healthy AND you don’t need to use your oven!   We were sold!

Servings: 8 bars

18 medjool dates

3 TBSP natural salted peanut butter

1/2 cup dairy-free dark chocolate chips

1/2 cup rolled oats (GF to make this recipe gluten free)

To see the full recipe, go to

Here is a quick visual of how we put the cookies together in the store! [Read more…]

Dark Chocolate Sauce Recipe: An essential ingredient for many desserts

We at The Cupboard have a little known secret, Ric Dudley. He happens to be, among many other things, an incredible chef full of knowledge to help improve your skills in the kitchen. He is offering a FREE class on dessert sauces this Saturday October 23rd, from 1-4pm.
From 1-1:45pm: Learn to make a sabayon custard sauce
From 2-2:30pm: Learn to make a chocolate sauce
From 2:45-3:30pm Learn to make a dark caramel and raspberry sauce.

Stay for the whole event, or drop in to learn how to make one or two of the sauces.

Here Ric’s recipe for Ric’s Dark Chocolate Sauce:

This recipe for chocolate sauce has evolved from a compilation of recipes that yields a full flavored but not overly sweet sauce. This sauce serves as a great stand alone sauce for desserts of all types as well as for a base to use in cakes, brownies and other pastries. It is easy to make and lends itself well to a multitude of flavorings.
(Yields 1 1/2 cups)
2 oz (60g) coarsely chopped bittersweet chocolate (70-90%)
2 oz (60g) coarsely chopped semisweet chocolate (50-65%)
1 cup heavy cream
1/4 cup (45g) sugar
1 tsp instant espresso powder
2 TBSP (20g) black cocoa or any powdered cocoa
1/2 tsp vanilla paste (extract can also be used)
Place the chopped chocolate into a medium sized mixing bowl and set aside. In a medium saucepan, heat the cream and sugar over medium-high heat, stirring to dissolve the sugar, then bring the mixture to a boil. Remove the pan from the heat and vigorously whisk in the cocoa and espresso powders until smooth. Stir in the vanilla paste and the flavoring of choice. Pour the hot cream and sugar mixture into the chocolate and let this stand for a few minutes to melt, then whisk to smooth the sauce.
Serve the sauce warm or cool to room temperature. The sauce can be stored in a covered container in the refrigerator for up to two weeks. The sauce may be warmed in a pan of warm water or in the microwave prior to serving. Use caution when using the microwave not to “cook” the sauce.