Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Edible Art and Toasted Sugared Almonds

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Chocolate Art:

One dark chocolate bar

Wax paper or parchment paper

Melt the chocolate over a low heat until liquid. Place the wax paper on a cookie sheet, and use a spoon to to freelance shapes in chocolate. I did a heart shape and then swirled the extra lines around. It would be easy to do other shapes, so do whatever you need. I chilled the chocolate until hard, and then placed them on the top and sides of a German chocolate cake. The dark chocolate made the German chocolate cake flavor shine even stronger.



Toasted Sugared Almonds

These almonds taste amazing with a spinach, strawberry and poppy seed dressing.

1 cup. slivered almonds

6 Tblsp. sugar

In a large skillet, place the sugar in it and melt it over a medium heat. Once it is melted, add the almonds and stir until the almonds are golden brown (about 5 minutes) and then spread out in a single layer on wax paper. Cool and break apart and serve on a salad or dessert.

Yield: 1 cup

Based on a recipe from


By M. H. Campbell

Copyright 2015


Author: mary.campbell.schuh

Hello Friends, A curious, kind, practical, and energetic writer, wife, mother, and teacher is one way to describe me. I enjoy thinking about transitions--in schools, churches, families, relationships, and even countries. I'm passionate about learning, and I love working with people. Stop by often to see which kind of transition I'm thinking about, and I would appreciate hearing your thoughts. Peace! ~Mary Hope

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