State-by-State Baking :: North Carolina Dogwood Bark
We are off to an “End of the Year” celebration this morning, and then we’ll be having friends over for the afternoon. I don’t have much time, but thought I’d hop online for a few minutes and finish up the posts for one more state.
North Carolina Notebooking Pages
by Twinkle Toes (L) and Chiquita (R)
“Now, D is for the Dogwood,
flowers gentle pink and white.
From mountains to city streets,
in spring a showy delight.”
Since we made this recipe during the Easter Season, we decided to try and find something to create for the Dogwood (which is the state flower for North Carolina) recalling the legend of the dogwood tree:
It is said at the time of the Crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength it was selected as the timber for the Cross, but to be put to such a cruel use greatly distressed the tree. Sensing this, the crucified Jesus in His gentle pity for the sorrow and suffering of all said to it: “Because of your sorrow and pity for My sufferings, never again will the dogwood tree grow large enough to be used as a gibbet. Henceforth it will be slender, bent and twisted and its blossoms will be in the form of a cross — two long and two short petals. In the center of the outer edge of each petal there will be nail prints — brown with rust and stained with red — and in the center of the flower will be a crown of thorns, and all who see this will remember.
I happened to find a recipe for White & Dark Chocolate Dogwood Bark which we adapted for our state recipe! I’ll have to try and remember to add this recipe to Catholic Cuisine next Easter.
North Carolina Dogwood Bark
3 cups pecan halves
6 ounces white chocolate
12 ounces semi-sweet chocolate
Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed.
Melt both chocolates in microwave, or in a double boiler over medium heat. Allow chocolate to sit at room temperature for 5 minutes.
Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined.
Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. Drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour.
Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook’s knife to cut the bark into irregular pieces. (The girls just used there hands to break the bark into pieces.)
Refrigerate in a tightly sealed plastic container until ready to use.
**Oh, and be sure to let the kids each have a couple pieces after dinner and then package the rest to give away to neighbors or friends… This stuff is very dangerous to have just sitting in the fridge!**
Resources we used for this State Study:
T is for Tar Heel Teacher’s Guide (pdf
Other Posts of Interest:
State-by-State Scrapbook :: North Carolina
Prayer of Mothers
Father in heaven, grant me the grace to appreciate the dignity which you have conferred on me. Let me realize that not even the Angels have been blessed with such a privilege—to share in your creative miracle and bring new Saints to heaven. Make me a good mother to all my children after the example of Mary, the Mother of your Son. Through the intercession of Jesus and Mary I ask your continued blessings on my family. Let us all be dedicated to your service on earth and attain the eternal happiness of your kingdom in heaven. Amen.