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Posts Tagged ‘valentines day’

Chocolate Truffles

Posted in Recipes, tagged , , on January 24, 2013 | 10 Comments »

What kind of dessert do you think is romantic? Dark chocolate cake? Strawberry mousse? Banana’s Foster?

For me, I think chocolate truffles are romantic. A small bite of intense flavor that just melts in your mouth. They make me want to savor each little bite. I’m not sure why I feel that they are romantic. It’s not like I have ever received truffles as a gift, so there is no romantic memory associated with them. To me, there is just something special about them (and I would love to receive some as a gift- I just don’t think I could share!).

Chocolate Truffles/ Bake, Run, Live

One Year Ago: Apple Spice Whoopie Pies

Chocolate Truffles

3 cups semi-sweet chocolate chips (I use Nestle)
3/4 cup heavy cream
1 pound melting chocolate (I used milk chocolate- dark or white would work also)

In a medium-sized microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 30 second intervals, stirring each time, until the chocolate is melted. Note: You might need to switch to a whisk in order to get the chocolate and cream to mix together. Once the mixture is smooth, let cool to room temperature, then cover and refrigerate till firm (this will take a few hours).

Once the truffle mixture is firm, remove it from the refrigerator. Using a small ice cream scoop, scoop out the truffles and place them on a cookie sheet that has been covered with wax paper. Roll each truffle until it is a ball (they don’t have to be perfect) and place back on the cookie sheet. Note: if the truffles get too soft, place them in the refrigerator for 10-15 minutes.

Once all the truffles have been rolled, place the cookie sheet in the freezer while you melt the chocolate. Melt your chocolate according to your favorite method (I like using the microwave). Using a round dipping tool or a spoon, dip each truffle and place back onto the wax paper. Once all the truffles have been dipped, put them in the refrigerator just until the chocolate has set (usually 5 to 10 minutes). Remove them from the refrigerator and enjoy!

Note: I leave my finished truffles at room temperature because I like a softer interior.

Chocolate Truffles/ Bake, Run, Live

I’m linked at: Create with Joy, Cornerstone Confessions, Nutmeg Place, Craftionary, The Frugal Girls.

Made with love, not calories!

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Quick Chocolate Fondue

Posted in Recipes, tagged , , on February 8, 2012 | Leave a Comment »

Are you tired of Valentine’s Day recipes?

If not…good, cause here’s another one!

If you are…well, this is a great any night of the week dessert! (Ok, that was kind of lame!)

This is a quick and easy dessert that would be romantic for two, and fun for a family! Chocolate chips and heavy whipping cream make up the dipping sauce, and whatever fruits, cakes, and cookies you have on hand, make up the dippers!

Normally for fondue, you use a fondue pot, however, for this dessert (I hesitate to call it a recipe), you don’t need one.

Quick Chocolate Fondue
Serves: 2
Prep time: 5 minutes

Fondue:
1/2 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream

Dippers:
Apples
Strawberries
Grapes
Pineapple
Bananas
Cherries/Maraschino cherries
Pound cake
Pretzels
Marshmallows 

Cut up your dipping items into bite-sized pieces. Arrange on a tray or plate.

In a small microwave safe bowl, combine the chocolate chips and heavy whipping cream. Microwave for 30 second intervals, stirring well after each time, until the mixture is well combined.

That’s it. You are now ready to dive in start dipping! If you don’t have dipping forks (from a fondue set), you can easily use forks or toothpicks. If the chocolate mixture cools down too much, microwave it for another 30 seconds.

Question of the day: On Valentine’s Day, do you and your significant other go out for dinner, or do you have a nice dinner at home?

Made with love, not calories!

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Cherry Chocolate Shortbread

Posted in Recipes, tagged , , , , , on January 30, 2012 | 3 Comments »

I have been thinking about a dessert for Valentine’s Day. Something easy and not too time-consuming. Delicious, and of course it must have chocolate. It just wouldn’t be Valentine’s Day without chocolate! :)

I really like shortbread for its buttery richness and slightly flaky texture. However, I didn’t want plain shortbread. Nope. If it’s for Valentine’s Day, there has to be red in it. Maraschino cherries! A nice burst of color and flavor. And mini chocolate chips are the chocolate element! What? I mentioned before that I must have chocolate! (Valentine’s Day is just an excuse. Just like Monday, Tuesday, Wednesday…!!!) ;)

These would be a cute treat to make and tuck into a loved ones lunch-bag, briefcase, backpack, or purse. Just a small reminder of how much you love them (your loved ones- not the shortbread. Though I know you will love the shortbread too!)! Of course you had better eat a few yourself. Why? You love yourself, right? RIGHT! :)

Cherry Chocolate Shortbread
Makes: a 15×10 inch pan
Prep time: 15 minutes     Bake time: 15-20 minutes

3/4 cup butter (1 1/2 sticks), softened
1 cup powdered sugar
1/2 cup chopped maraschino cherries
2 tablespoons maraschino cherry juice
1/4 teaspoon salt
3 tablespoons cornstarch
1 1/2 cups flour, sifted
1/3 cup mini chocolate chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the butter and powdered sugar. Stir in the maraschino cherries and juice. Add in the salt and cornstarch, mixing well. Stir in the flour until just combined. Add in the mini chocolate chips.

Spoon dough onto a non-greased 15×10 inch pan (a 13×9 inch pan works well here also). Distribute and smooth the dough evenly. Note: if the dough is a little sticky, you can sprinkle on some extra powdered sugar in order to smooth the dough. Bake for 15 to 20 minutes, or until edges or lightly browned and the center is set. Remove from oven and let cool for 5 minutes. After 5 minutes, cut the shortbread into desired pieces, then let cool completely. After it is completely cooled, remove shortbread from the pan. Enjoy!

The next picture is of the shortbread dough. I took it with the flash on, just so you could see that the dough is pink (and not just a bad reflection off the orange mixing bowl!).

Note: You will have enough dough for the whole 15×10 inch pan. Mine was a little short because I decided to use some of the dough in my heart-shaped cookie mold also.

Made with love, not calories!

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Chocolate Red-Hot Cookies

Posted in Recipes, tagged , , , on January 25, 2012 | Leave a Comment »

Cinnamon Red-Hots! My grandmother loved these! I remember her putting these out on her coffee table, in a beautiful white Fenton bowl. And while they were too hot for me as a child (so I had wimpy taste buds!), I like eating them now (plus they turn my tongue red)!

I picked up a box of Red-Hots the other day, knowing I would make something with them. I came up with a few ideas, but as I only picked up one box, I chose one idea (and wrote the rest down so I can play create another time!).

Cookies! If you have been following for a while, me making cookies should be no surprise!

I also have this weird desire to use other ingredients in place of sugar (like here and here). This recipe is no different. While I didn’t remove all the sugar, I did use less. Instead, I used my food processor to grind the red-hots to a fine consistency (wow, was that noisy!), and I used that in place of some of the sugar. This allows the Red-Hot goodness to be throughout the cookie, without being over-powering (and without large pieces of Red-Hots to bite into).

Oh, and these would make a great treat for Valentine’s Day!

Chocolate Red-Hot Cookies
Makes: 3 dozen cookies
Prep time: 15 minutes      Bake time: 9 minutes

1 cup butter, softened
1 cup sugar
3/4 cup Red-Hots, divided (I used a 6oz. box)
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
2 1/2 cups flour

Preheat oven to 375 degrees.

In a food processor, place 1/2 cup of the Red-Hots. Note: I suggest ear-plugs…this is going to get LOUD! Turn on your food processor and let run until the Red-Hots are smaller than mini chocolate chips (you will have some Red-Hot dust, but you don’t want it all to be dust).

In a large mixing bowl, cream together the butter, sugar, and 1/2 cup Red-Hots (from your food processor). Add in the eggs and combine well. Stir in the salt, baking soda, and cocoa powder. Add in the flour and mix until just combined.

Using a medium-sized ice cream scoop, scoop dough onto a parchment paper lined cookie sheet, leaving at least an inch between cookies. Top each cookie with one Red-Hot (from the remaining 1/4 cup). Bake for 9 minutes or until cookies are set. Remove from oven and let cool for 10 minutes. After 10 minutes, move cookies onto a cooling rack and let cool completely. Enjoy!

Made with love, not calories!

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