Showing posts with label Valentine's day. Show all posts
Showing posts with label Valentine's day. Show all posts

Friday, February 12, 2016

Last Minute Valentine Gifts~Homemade Hot Chocolate Mix and Chocolate Dipped Thin Oreos

Valentine's Day will be here on Sunday! Are you ready?  These two, cute Last Minute Valentine Gifts are fast to put together, and anyone would love to receive them! The Homemade Hot Chocolate Mix is easy, and the Chocolate Dipped Thin Oreo's are even easier!

hot choclate mix, chocolate covered oreos
 Homemade Hot Chocolate Mix 

 Printable Hot Chocolate Recipe
2 teaspoon Butter
3 envelopes unflavored Gelatin
1 cup Cold Water, divided
2 cups Sugar
1 cup Light Corn Syrup
1/8 teaspoon Salt
1 teaspoon Vanilla 
Powdered Sugar 
Milk Chocolate Bar

Chocolate Dipped Oreos 
 Printable Chocolate Dipped Oreos Recipe
Milk Chocolate~melted
Thin Oreo Cookies~mint flavor
Thin Oreo Cookies~original flavor
Candy Conversation Hearts
Heart Shaped Junior Mints

prepping the pan
Line a 13"x9" pan with foil, and coat foil with butter.
gelatin in a bowl
Place 1/2 cup of water in a large mixing bowl that can handle a mixer. Sprinkle the gelatin over the water.
sugar, corn syrup, mixing it together
In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring the mix to a boil. Cook until the candy thermometer reaches 240 degrees.
Mixing it together
Carefully add the hot mix to the gelatin. Beat on high until the mix is thick and doubles in volume, about 15 minutes. Add the vanilla at 12 or 13 minutes of mixing.
Pouring it in the pan
Pour marshmallow mix into prepared pan. Cover with plastic wrap and let set up at room temperature for 5-6 hours.
cutting our marshmallows
Sprinkle a piece of parchment paper with confectioners sugar. Take the marshmallow and place it on the sugar. Lightly sprinkle the sugar on top of the marshmallow. Use a heart shaped cookie cutter, coated with pan spray to cut out heart shaped marshmallows. Place on a rack to dry.
Chopping chocolate
You will need 2 1/2 ounces of chopped milk chocolate for each mug of hot chocolate. I chopped 5 ounces for 2 servings. Chop it as fine as you can. Small pieces will melt from the heat of the milk once it is prepared. I use Trader Joes Milk Chocolate, Pound Plus for the chocolate. It is a really good quality Belgium Chocolate that is easy to work with and tastes amazing.
Wrapping the gift of homemade marshmallows
Place the chocolate in one bag and the marshmallow in another. Add a tag and tie with ribbon. On the back of the tag write: Add piping hot milk and stir. Place them in a pretty mug.

Chocolate Dipped Thin Oreos:
Chopping chocolate
Chop up approx. 6 ounces of milk chocolate.This makes 1 dozen.
Melting chocolate
Place in a double boiler, and melt over low heat until rich and creamy.
Dipped Oreo
Use a small tong to dip the cookie into the chocolate, one at a time.
Place on parchment paper or wax paper that is on a plate that can go in the fridge.
Toppings for Oreos, heart junior mints, conversation hearts
Place the heart shaped Mints on the mint cookies, and the conversation hearts on the original cookies. Place in the fridge until chocolate has hardened.
wrapping the gift
Wrap in pretty packaging!  Happy Valentine's Day!

Looking for more last minute Valentine's Day treats? 
Check these:

chcolate, white chocolate

chcolate, whipped cream

popcorn, m and m's

Thanks for stopping by, and have a great Valentine's Day!



Thursday, February 4, 2016

Red Chip Valentine Cookies/ #Fill The Cookie Jar

What are Red Chip Valentine Cookies? After Christmas I found this bag of mint baking chips at a local store. I picked them up at a good price, but the reason I even looked at them twice was because they were red.  I don't think I have ever seen or used red chips before. So along comes Valentine's Day and what could be more perfect than red chips. But I wanted a white cookie recipe. After looking around, I decided to bake my "go-to" sugar cookie recipe that I usually use for cut out cookies. I made a batch and they were yummy and Valentine festive!
sugar cookies, red chips
Red Chip Valentine Cookies
(printable recipe)
(makes 5-6 dozen cookies)
 5 cups Flour
 3 teaspoon Baking Powder
 2 cup Butter
 2 cup Sugar
 2 Egg
 2 teaspoon Almond Extract
 pinch salt
 Red Mint Chips

Preheat oven to 350 degrees

butter, sugar, eggs, flour, baking powder, red chips

In a separate bowl mix together the flour, baking powder and salt. Cream together the butter and sugar, add the eggs. 
flour, baking powder, salt
Add the dry ingredients to the butter mix. Add almond extract. Mix together. 
red chips
 Mix in red chips.  Use a cookie scoop or spoon and bake cookies on a parchment covered cookie sheet for 8-9 minutes.
cooling cookies
 Cool on cooling rack.
cookies, baking rack

Cookies, Valentines Day Cookies
Happy Valentine's Day!

Today I am participating in #Fill The Cookie Jar, a cookie group where every month members share cookies based around a common theme. This months theme is Valentine's day! Interested in joining?
Here's the link: Fill the Cookie Jar

Wednesday, February 3, 2016

Red Velvet Cream Pie / #FoodieExtravaganza

I love Valentine's Day, but I try not to take it too seriously. Of course, you should show your love to those that are important to you everyday, but it is fun to send funny, lovey dovey heart cards, eat chocolate, and make Red Velvet Cream Pie! This pie is rich and sooo creamy. Add the whipped cream topping and you will be in love with this pie! Make sure you make it the day of the morning  you want to serve it. It needs 4-6 hours to set up and chill. Happy Valentine's day! 

Looking for more pie recipes? No worries! We are all about pie today at #FoodieExtravanganza. Scroll down below this post to see what everyone else made for this day!
chocolate, red coloring, graham cracker crust, whipped cream topping
Red Velvet Cream Pie

10 Chocolate Graham Crackers
4 tablespoons Butter, melted
1/3 cup Sugar
4 Egg Yolks, beaten
3/4 cup Sugar
1/4 cup Cornstarch
3 cups Whole Milk
3 ounces semi sweet chocolate chips
1 teaspoon red food coloring
1 tablespoon Butter
1 1/2 teaspoons vanilla
2 cups Heavy Duty Whipping Cream
1 cup Confectioner's Sugar
Edible Heart Decorations

preheat oven to 350 degrees
graham crackers, sugar, butter
 Mix together the crushed graham cracker crumbs, sugar and butter.
chocolate, graham crackers, butter, sugar
Pour mix into a 9" pie plate and pat down around plate, and up the sides until it is covered. Use a flat object, like the bottom of a measuring cup to flatten crumbs. Bake in oven for 10 minutes. Allow to cool completely.
Stir together the sugar and cornstarch. Over medium high heat, add the milk, stirring to combine.
Add the chocolate and red food coloring. Keep stirring until the chocolate is completely melted, the color is red, and the mix has thickened  with a couple bubbles. Once the bubbles begin, continue to cook and stir for 90 seconds more. Quickly remove from heat.

 Take 1 cup of the very hot filling and slowly integrate it into the eggs. I like to pour a little in, and whisk it together, then pour a little more in and whisk again. The purpose is to temper the eggs. You are basically getting the eggs used to the heat before you pour them in to the hot filling. If they are not tempered they will curdle and start to cook, which will ruin your filling. It would not be usable because you would basically have scrambled egg in your pie filling.
Pour the egg yolk mixture into the pot with the hot filling. Bring to a gentle boil, all the while stirring or whisking. Stir for another 90 seconds. Remove from heat. Add vanilla and butter and stir well.

Pour filling in to cooled pie crust. Cover with plastic wrap and refrigerate for 5-6 hours.
 Place whipped cream and sugar in a mixing bowl. Mix together on high until it is thick and fluffy.
Fill a pastry bag with the whipped cream and using a Wilton M1 tip, decorate the top of your pie. Sprinkle with hearts and serve!

Thank you to Wendy from A Day in the Life on the Farm for hosting today!

Here's is what other members of the #FoodieExtravaganza family made for today:

Foodie Extravaganza
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Thanks for stopping by today!


    Sunday, February 1, 2015

    14 Days of Valentine's~Simple 10 Layer Mini Chocolate Cake

    Thank you so much for stopping by on the first day of 14 Days of Valentine's!
    Today's treat is a simple 10 Layer Mini Chocolate Cake.
     So, how can a 10 layer mini cake be simple?
    This cake is a lot like one I have made in the past
     with chocolate wafers but with a difference.
    The difference is the graham crackers, and with only a few ingredients it is very easy!
    This cake would be the perfect compliment to your Valentine's dinner!
    It has to be made 24 hours ahead of serving, so there is no last minute work to do!
    Chocolate Chip

    Friday, February 7, 2014

    Reese's Heart Mini Brownies

    These Reese Heart Mini Brownies are bite size bits of heaven! I am serious!! 
    They are gooey, chocolatey, rich, and mini! What more is there?
     Oh, they are quick to make also! Everyone will want one, so be sure to make plenty. 
    So good! They make you say "mmmmmmm"!

    Reese Heart Mini Brownies
    4 ounces Ghiradelli Bittersweet Chocolate Bar
    4 ounces Ghirardelli Semi Sweet Chocolate Bar
    3/4 cup Butter
    1/4 cup Water
    1 cup Sugar
    3/4 cup packed Dark Brown Sugar
    2 Eggs
    1 teaspoon Vanilla
    1 1/3 cup Flour
    pinch salt
    Reese Heart Candy
    These are the two chocolate bars that I used. 
    Chop your chocolate and .......
    your butter into small pieces, so they will melt evenly.
    Melt the chocolate, butter and water together in a double boiler
    on your stove. Set the heat on low. 
    When the mixture becomes melted and smooth....
    pour it in to the bottom of your mixing bowl.
    Add both sugars and beat with your mixer on low,
    until combined and smooth.
    Add your eggs and mix on medium. 
    Add vanilla.
    Add your flour and salt. Mix together on low.
    I used muffin cups for my brownies. Some of the first ones
    stuck to the paper, so I sprayed the next batch with 
    pan spray. That worked much better.
    Fill each cup with your batter until about 3/4" full.
    Bake for 15 minutes. 
    While your brownies are baking,
     unwrap the Reese's Heart candies. 
    Once your brownies are done baking,
    let them cool for 10 minutes.
    Then place a Reese's heart on each brownie. 
    They will sink in a little and start to melt.
    Refrigerate for these to set up quickly, or they will set up 
    over time while covered. Of course, if you are like me,
    and have no self control what so ever, eat one now, while they are hot
    and the Reese's heart is melting! mmmmmmm!

    Thanks for joining The Freshman Cook today!
    I am so glad you stopped by!