14 Last Minute Foods to Dip and Sprinkle for Valentine's Day

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Tomorrow is Valentine's Day, but you still have time to make one or two of these 14 Last Minute Foods to Dip and Sprinkle for Valentine's Day! They don't take very long, and after only a few minutes in the fridge for the chocolate to set up, they are ready for gift giving!

Chocolate Dipped Mini Pretzel Sticks

Chocolate Dipped Mini 'Nilla Wafers

Chocolate Dipped Cashews

Chocolate Dipped Rice Krispie Treats

Chocolate Dipped Chocolate Graham Crackers

Chocolate Dipped Graham Crackers

Chocolate Dipped Marshmallow Cutouts

Chocolate Dipped Fortune Cookies

Chocolate Dipped Ridged Potato Chips

Chocolate Dipped Red Velvet Oreos

Chocolate Dipped Lemon Biscotti Bites

Chocolate Dipped Vanilla Wafer Cookies

Chocolate Dipped Frozen Bananas

Chocolate Dipped Popped Corn Chips

There are so many ways to wrap these treats up as a little "thinking of you" gift. 

Here are a few:

Three of these chocolate dipped treats placed in a colorful tin or a cute box make the perfect little gift for someone special. 

Place chocolate dipped Red Velvet Oreo's or Vanilla Wafer Cookies in a stack and put them in a tall thin bag tied with a decorative red ribbon.

Place chocolate dipped pretzel sticks in a cute bag and attach it to a nice bottle of premium beer.

Box up the Lemon Biscotti Bites and add them to a mug with some tea for a nice surprise for someone special.

Just a note:

I used Trader Joes Milk Chocolate for dipping. I melted it in a double boiler. If you do not have one, make one by stacking a small pot on top of a big pot. Fill the big pot about 1/4 high with water, put the small pot on top and place chocolate in it. The small pot must not touch the water. Set the heat to low, and allow the chocolate to melt. 

Thank you for stopping by today!

Happy Valentine's Day! 

Red Velvet Cake w/ Ermine Frosting / #foodbloggerlove

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Red Velvet Cake and Valentine's Day just seem to go together, don't you agree? So I thought I would bake a double layer cake for the big day of love, but I wanted to top it with the original frosting recipe, not the cream cheese frosting, although I love it also! I found a copy of the original recipe on the New York Times web site and gave it a try. I know you will really like it!  It is not as sweet as the cream cheese version, but you get a lot of sweet from the cake!

RED VELVET CAKE w/ ERMINE FROSTING
(printable recipe at end of page)

2 1/4 cups AP Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
1-2 tablespoon Red Food Coloring

ERMINE FROSTING
5 tablespoons Flour
1 cup Whole Milk
1 teaspoon Vanilla
Pinch of Salt
1 cup unsalted Butter
1 cup Sugar

4-5 fresh Strawberries
Melting Chocolate

Preheat oven to 350 degrees

Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix. 

Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.

Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.

Pour batter into the 2- 9" pans. Ignore small pans in the pictures. Bake for 35-40 minutes, then remove and cool completely.

While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.

While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.

Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 

Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
Frost cake with Ermine Frosting.

Garnish cake with strawberries and chocolate hearts. Sprinkle chocolate over the cake and enjoy! Happy Valentine's Day!

I am joining the #foodbloggerlove party today with some other fabulous food bloggers! Check out their yummy blogs:

   

An InLinkz Link-up

Author: The Freshman CookPin it

Red Velvet Cake w/ Ermine Frosting

ingredients:

Cake:

2 1/4 cups AP Flour

1/2 cup unsweetened Cocoa Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

1/2 cup shortening

1 3/4 cups Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cups Cold Water

1-2 tablespoon Red Food Coloring

ERMINE FROSTING

5 tablespoons Flour

1 cup Whole Milk

1 teaspoon Vanilla

Pinch of Salt

1 cup unsalted Butter

1 cup Sugar

4-5 fresh Strawberries

Melting Chocolate

instructions:

1. Preheat oven to 350 degrees
2. Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix.
3. Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.
4. Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.
5. Pour batter into the 2- 9" pans. Ignore the small pans in the
   pictures. Bake for 35-40 minutes, then remove and cool completely.
6. While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.
7. While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.
8. Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 
9. Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
10. Frost cake with Ermine Frosting.
11. Garnish cake with strawberries and chocolate hearts. 

http://www.thefreshmancook.com/2018/02/red-velvet-cake-w-ermine-frosting.html

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Decorated Valentine's Day Marshmallows

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These cute Decorated Valentine's Day Marshmallows make a great little gift when you want someone to know you are thinking of them on Valentine's Day. They are fun and easy to make and kids would love helping with these!

Decorated Valentine's Day Marshmallows
(printable recipe at end of post)

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles

Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.

Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 

Let the marshmallows set up and dry.

For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 

I hope you have fun making these Decorated Valentine's Day Marshmallows! Thanks for stopping by! 

You might enjoy some past Valentine's Day ideas:

Double Chocolate Mini Cakes

Candy Conversation Hearts

Homemade Chocolate Kiss

Author: The Freshman CookPin it

Decorated Valentine's Day Marshmallows

ingredients:

Jumbo Marshmallows

Colorful Sticks or Straws

White Chocolate Chips and/or Coating

Various Fun Sprinkles

instructions:

1. Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
2. Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
3. Let the marshmallows set up and dry.
4. For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 

http://www.thefreshmancook.com/2018/02/decorated-valentines-day-marshmallows_8.html

Created using The Recipes Generator

Chocolate Cherry Bread Pudding

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During the winter months, do you ever crave fruits that are unavailable, or so you think? This was the case with the fresh cherries I craved and desperately wanted to use to bake this Chocolate Cherry Bread Pudding. I love fresh cherries, and I was so sure it would be quite a while until I could buy them. But about 2 weeks ago, as I walked into the grocery, I found them! I had no idea I would be able to find fresh cherries during the winter months! I was so excited because I had this idea to make a bread pudding with some left over bread I had, and I wanted to make it with a Valentine's Day theme! I thought about several ways to put the bread pudding together. I know I needed chocolate, of course, and something red. So I had that handled. But should I make the bread chocolate? What kind of chocolate? Should I cut the cherries? Should I slice or chop them? Will the left over cuban bread I have work ok?
So, I gathered all my ingredients together, looked through a few web pages, and a couple cookbooks. I have made bread pudding a few million times, but I wanted to know the best way to use the chocolate. Should I melt it over the bread and mix it in? Should I drizzle it over the baked bread pudding? Should I dip the cherries in it first?  And the cherries. Should I use them whole? Cut them in half? Cook them to make a juice?
So what did I end up with?  A bread pudding with pockets of chocolate, flavor bursts of whole fresh cherries,and raw sugar sprinkled over the top for a surprise little crunch. It is amazing, and a great dessert to bake for Valentine's day! It is easy to make and I know you will love it!

 Chocolate Cherry Bread Pudding
(printable recipe at end of post)
(makes 6 servings)
5-6 cups stale Bread, chopped into cubes
2 teaspoon Butter
12 ounces Fresh Cherries
6 ounces Milk Chocolate 
2 cups Milk 
4 eggs
1 teaspoon Vanilla
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Raw Sugar 

Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.

Wash and pit the cherries. Set aside.

Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.

Mix together the milk, eggs, vanilla, cinnamon and nutmeg.

Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.

Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.

Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals. 

Let cool or enjoy it hot! It tastes great either way!

Thanks for joining me today! I hope you will try this Chocolate Cherry Bread Pudding! 

Here are some other ideas for Valentine's Day that you might enjoy!:

Valentine Chocolates w/ a Cookie Butter Center 

Simple and Sweet Heart Sugar Cookie

Valentine Pretzels

Author: The Freshman Cookprint recipe

Chocolate Cherry Bread Pudding

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

INGREDIENTS:

• 5-6 cups stale Bread, chopped into cubes
• 2 teaspoon Butter
• 12 ounces Fresh Cherries
• 6 ounces Milk Chocolate
• 2 cups Milk
• 4 eggs
• 1 teaspoon Vanilla
• 2 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/3 cup Raw Sugar

INSTRUCTIONS:

1. Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
2. Wash and pit the cherries. Set aside.
3. Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
4. Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
5. Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
6. Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
7. Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals.
8. Let cool or enjoy it hot! It tastes great either way!

http://www.thefreshmancook.com/2017/01/chocolate-cherry-bread-pudding.html

Created using The Recipes Generator

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