Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Tuesday, October 1, 2019

Apple Crisp Hand Pies / #FlavorsofFall

  


This blog post is part of the #FlavorsofFall event. 
This event is sponsored, although this particular post is not.
On my sponsored posts all opinions are mine, and I may have received
product for writing the post.


One of my favorite #Flavors of Fall is not one flavor at all, but several yummy ones, that when put together, make a caramel apple! What about you? For some reason apples taste better in the fall months, although I eat them year round. The same with caramel. Caramel becomes a necessity for me in the fall, and although I try to limit the amount of it that I eat, when fall appears, the apples and caramels seem to jump right into my shopping basket!

Today I took my two favorite fall flavors and tossed in some chocolate, and came up with these Chocolate Apple Crisp Hand Pies! They are bursting with caramel apple flavor and it all comes together in a chocolate crust! I hope you like these!
Apple Crisp Hand Pies 
(makes 6 pies)
(printable recipe at end of page)
1 box store bought refrigerated pie crust rolls
3-5 teaspoons Cocoa Powder 
4-6 teaspoons cold water
3 tablespoons granulated Sugar
Seasoning
1/2 cup granulated Sugar
1 teaspoon Nutmeg
1/4 teaspoon Cinnamon
3 strips of Lemon Zest
4-5 Granny Smith Apples
Crisp Filling
1/3 cup Light Brown Sugar
2 tablespoons Butter
2 tablespoons Flour
2 tablespoons Oatmeal
Caramel Filling/Dough
15-20 Caramel Squares
1-2 tablespoons Heavy Whipping Cream
1-2 teaspoons melted Butter


Unroll the refrigerated dough. Bring it to room temperature.
I started to mix the dough with my hands, but that was not going to work for me. You can do it this way if you want. Just place some of the chocolate on the dough and start kneading it until it becomes all together. I used a food processor, and it was much easier on my hands. As you are incorporating the cocoa powder, add the sugar. You may want to add more sugar than I did.
If you make this the night before it is an easier recipe. Just wrap the dough and set it in the fridge overnight.
When you are ready to pull this all together, start mixing the sugar, nutmeg, cinnamon and lemon zest together in a bowl. You could mix this together the day before also.
Peel and chop the apples. Mix the seasoning with the apples.
Mix together the crisp filling ingredients.
Roll out the chocolate dough. This is not a picture of the dough for this recipe. For this recipe I made the dough 3x4". I rolled the dough to 1/4" thick.
Use a double boiler to melt the caramels.
Once the pie crust pieces are cut, place some of the apples, the crisp filling and the melted caramel on top. Place a small line of melted butter around the edges.
Top with another piece of cut dough.Crimp the edges. The butter will help keep the dough together. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Drizzle with caramel!


 These Apple Crisp Hand Pies are a fun recipe to make and enjoy, and a great way to celebrate fall! Thanks so much for stopping by!

 Scroll down to see what all my blogging friends made for today's  #FlavorsofFall celebration!  Don't forget to enter the giveaway! You can find the entry form below!

 Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!


Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Wednesday:

Beverage
DIY Pumpkin Spice Vanilla Latte by Our Good Life
Pecan Spice Latte by Hezzi-D's Books and Cooks
Pumpkin Spice Caramel Mocha by Family Around the Table

Breakfast
Cranberry Apple Quick Bread with Coffee Glaze by Jolene's Recipe Journal
Pumpkin Spice Glazed Scones by Blogghetti

Savory
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n' Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime
The Best Slow Cooker Coffee Rub Brisket by Everyday Eileen
Turkey Pecan Cranberry Sliders by Tip Garden

Dessert
Apple Crisp Hand Pies by The Freshman Cook
Brownies with Coffee Buttercream by Sweet Beginnings
Caramel Apple Tiramisu by The Redhead Baker
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor's Adventures
Pumpkin Spice Latte Chia Pudding by Love and Confections

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!



 Rafflecopter giveaway


Flavors of Fall Door County Prize Package  

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.





Apple Crisp Hand Pies

Yield: 6 pies
Author:

ingredients:

  • 1 box store bought refrigerated pie crust rolls
  • 3-5 teaspoons Cocoa Powder
  • 4-6 teaspoons cold water
  • 3 tablespoons granulated Sugar
Seasoning
  • 1/2 cup granulated Sugar
  • 1 teaspoon Nutmeg
  • 1/4 teaspoon Cinnamon
  • 3 strips of Lemon Zest
  • 4-5 Granny Smith Apples
Crisp Filling
  • 1/3 cup Light Brown Sugar
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 2 tablespoons Oatmeal
Caramel Filling/Dough
  • 15-20 Caramel Squares
  • 1-2 tablespoons Heavy Whipping Cream
  • 1-2 teaspoons melted Butter

instructions:

How to cook Apple Crisp Hand Pies

  1. Unroll the refrigerated dough. Bring it to room temperature.
  2. I started to mix the dough with my hands, but that was not going to work for me. You can do it this way if you want. Just place some of the chocolate on the dough and start kneading it until it becomes all together. I used a food processor, and it was much easier on my hands. As you are incorporating the cocoa powder, add the sugar. You may want to add more sugar than I did.
  3. If you make this the night before it is an easier recipe. Just wrap the dough and set it in the fridge overnight.
  4. When you are ready to pull this all together, start mixing the sugar, nutmeg, cinnamon and lemon zest together in a bowl. You could mix this together the day before also.
  5. Peel and chop the apples. Mix the seasoning with the apples.
  6. Mix together the crisp filling ingredients.
  7. Roll out the chocolate dough. This is not a picture of the dough for this recipe. For this recipe I made the dough 3x4". I rolled the dough to 1/4" thick.
  8. Use a double boiler to melt the caramels.
  9. Once the pie crust pieces are cut, place some of the apples, the crisp filling and the melted caramel on top. Place a small line of melted butter around the edges.
  10. Top with another piece of cut dough. Crimp the edges. The butter will help keep the dough together. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Drizzle with caramel!
apples, fall foods, fall flavors, apple crisp, chocolate crust, caramel
desserts, treats
Created using The Recipes Generator 

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

Tuesday, December 4, 2018

Chocolate Peppermint Thumbprint Cookies / #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

On day 3 of #ChristmasCookiesWeek I thought it would be fun to make a holiday version of a cookie that most of us have eaten throughout our lives. Is there anything tastier than the thumbprint cookie? During the holidays, the Thumbprint Cookie is pretty much a staple around here. We make it every year, and I always try to make a new variation of this favorite just to keep it fun!

This thumbprint cookie fits perfectly into our Christmas tins. They are small enough to be considered a filler cookie, but I like to make simpler cookies the fillers, and let the other cookies kinda "hog the spotlight"! This tasty Chocolate Peppermint Thumbprint Cookie is a definite "cookie tin" hog! It has a great peppermint flavor, thanks to Adams Extract, and the chocolate dough is a natural taste sensation with the peppermint! Add the chunky  peppermint, and you have a cookie very few people will turn down! Building your cookie tin, it's important to use some universally liked flavors, such as the peppermint, or maybe gingerbread or egg nog. You want people to love your cookies! 
Chocolate Peppermint Thumbprint Cookies
(Printable recipe at end of page)

1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1  12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk 
1 3.5 oz. Candy Cane Bar


Beat the butter until it is fluffy. Add both sugars and beat until combined.
Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended. 
Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks. 
In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above. 
To place an indentation in the middle of the cookie, I use a pestle. If you don't have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and wipe off the excess with a paper towel. Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!

A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!



Don't forget about all the other fun and tasty recipes from my blogging friends! You can find them below:

#ChristmasCookiesWeek Wednesday Recipes 


Have you entered the giveaway yet? There are some great prizes, so enter here for a chance to win!

Thank you for stopping by today! I think our cookie tin is coming along fabulously, don't you?! Only 2 more cookies left! Stop by tomorrow for a very pretty and delicate Sugar Cookie Ornament!
Happy Baking!



Chocolate Peppermint Thumbprints

ingredients:

1 cup Butter, softened
1 cup powdered Sugar
1 cup granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2-4 tablespoons Adams Peppermint Extract
10 oz. bag Peppermint Baking Chunks, chop small
1 10 oz. bag Candy Cane Kisses
1  12 oz bag SemiSweet Chocolate Chips
2 teaspoon Milk
4 -5 tablespoons Milk 
1 3.5 oz. Candy Cane Bar

instructions:


  1. Beat the butter until it is fluffy. Add both sugars and beat until combined.
  2. Add the eggs, oil, vanilla and 2 tablespoons of peppermint extract. Mix until blended. 
  3. Use another bowl and mix together the flour, cream of tartar, baking soda and salt. Add the flour mix to the wet mix. Blend until completely mixed. test the batter to see if you want to add more peppermint extract. If you do, add 1-2 more tablespoons. Stir in the chopped peppermint baking chunks. 
  4. In a double boiler, melt the bag of semisweet chips. Add the milk as they are melting. It will help the chocolate smooth out. Add the melted chocolate to the cookie batter and mix together. reserve a 1/8 cup for the drizzle when you serve them.
  5. Start scooping the dough into a scoop, if available. You can also use a spoon. You want your dough balls to be very close in size. Place on a cookie sheet, leaving space like above. 
  6. To place an indentation in the middle of the cookie, I use a pestle. If you don't have one available, use any rounded object, such as the end of a wooden spoon. Before placing the pestle in to the dough, spray a very small amount of oil on the top. The oil will prevent the pestle from sticking to your dough. I use a spray canola oil, and I wipe off the excess with a paper towel if I spray too much.
    Bake for 9-11 minutes. It will be difficult to tell if the cookies are brown, just watch the clock for time. Remove cookie from oven and place on a cooling rack.
  7. Immediately upon removing the cookies from the oven, place unwrapped candy cane kisses onto each cookie. Let cool.
  8. Once cookies are on a serving tray, toss a few of the chunks around on the cookies, then drizzle the cookies with the reserved chocolate. If it is too thick, warm up a small amount of milk or cream in the microwave, and mix it into the chocolate a little at a time, until it has a drizzle consistancy. Serve and Enjoy!
  9. A few notes: This cookie dough can be made ahead of time. After you have added the chocolate and mixed it in, divide the dough in half, wrap them in plastic and refrigerate. When you are ready to make the dough balls, mix the doughs together in a bowl. If the mix is a bit dry, add milk 1 tablespoon at a time, mixing after each addition. Then return to the recipe!
Created using The Recipes Generator




Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.




Monday, September 24, 2018

Deconstructed Chocolate Caramel Mini Apple Pie / #appleweek


This post is sponsored in conjunction with AppleWeek .
I received product samples from sponsor companies to aid in
the creation of the AppleWeek recipes.
All opinions are mine alone.

My favorite part of an apple pie is the apples and that sweet, cinnamon sauce that they are cooked in. Mmmm...! So I thought it would be fun to make a pie with a lot of the filling and less of the crust. Don't get me wrong, I love the crust also. But sometimes you just have to change things up a bit! That's how I ended up with this Deconstructed Chocolate Caramel Mini Apple Pie!
Deconstructed Chocolate Caramel Mini Apple Pie
(printable recipe at end of page)
(2 Mini Apple Pies)

1 package of refrigerated Pie Crust
1 Nordic Ware Reversible Pie Top Cutter 
1-2 tablespoons Flour
1 teaspoon unsalted Butter, melted
1/4 cup Sugar
2-3 tablespoons Cinnamon
1/2 cup Sugar
1/2 teaspoon Cinnamon
Pinch Nutmeg
1 cup Caramel Bits
2 ounces Milk Chocolate, chopped
1-2 tablespoons Heavy Duty Whipping Cream


Before opening your pie crust, let it come to room temperature. Unroll the packaged pie crust. Of course, you could make your own pie crust if you wanted. Sprinkle a tablespoon of flour on the Nordicware Pie Top Cutter. Place the piece of pie crust on top of the apple side of the cutter. Using a rolling pin, roll over the dough until it looks like the picture above. Then pull off the dough in between the apples. Put the dough aside, and use a toothpick to pick out the apples. Place them on a parchment covered cookie sheet. 
Reroll the dough and the 4 little leaves in the middle. You don't need the cute little leaves for this recipe, but it is hard to avoid them. Place on pie top cutter and do it all over again.
By the end, you will be using little pieces of dough. 
Keep cutting the dough until it is all gone. I used this Swiss Diamond Paring Knife to help me with the job! Very handy and sharp!
Brush each apple with the melted butter.
Mix together the sugar and cinnamon in a bowl. Sprinkle the mix onto the apple cutouts. Bake at 350 degrees for 10-12 minutes. Let cool. These can be made a day or two before serving, keeping in a sealed container.
Chop your apples into small bite sized pieces. Click here to get the most efficient way to get these small pieces! Place apples on the stove with a pat of butter. Add the cinnamon, sugar and nutmeg. Cook on medium, stirring often until slightly soft. Remove from stove, or if you wish to enjoy your pies warm, just turn heat to low, and keep an eye on them while you finish the dish!
Get your caramel melting in a double boiler. Once it is melted, heat 1 tablespoon of heavy duty whipping cream in the microwave until warm. It takes less than 10 seconds. Slowly pour the warm cream into your caramels, stirring constantly until they are incorporated. If the cream is cold, it will not mix well, making your caramel too hard. This way it will be creamy. 
Chop your chocolate into small and large pieces.
Start building the deconstucted pies by placing some apple cutouts in the bottom of the bowls.
Add the cooked apples,
the melted caramel, and top with the chopped chocolate! 

Add a couple more apple pie crusts for fun! Serve and enjoy!

*a couple notes~ This would be great ala mode, and for another fun taste, add chopped peanuts on top of the chocolate and caramel. Then it will taste like a chocolate caramel apple! also....There is no need to make as many apple crusts as I made. Since I was making them anyway,  I froze them for future desserts! 

Thank you for stopping by and visiting my blog for day 2 of #appleweek! Have you seen todays recipes from my blogger friends? Here's the list to check out all the yummy goodness!:

Tuesday Recipes:

Have you entered the giveaway?
 Don't forget to check out all the awesome prizes!
Enter HERE!



Yield: 2 pies

Deconstructed Chocolate Caramel Mini Apple Pie

ingredients:

1 package of refrigerated Pie Crust
1 Nordic Ware Reversible Pie Top Cutter 
1-2 tablespoons Flour
1 teaspoon unsalted Butter, melted
1/4 cup Sugar
2-3 tablespoons Cinnamon
1/2 cup Sugar
1/2 teaspoon Cinnamon
Pinch Nutmeg
1 cup Caramel Bits
2 ounces Milk Chocolate, chopped
1-2 tablespoons Heavy Duty Whipping Cream

instructions:


  1. Before opening your pie crust, let it come to room temperature. Unroll the packaged pie crust. Of course, you could make your own pie crust if you wanted. Sprinkle a tablespoon of flour on the Nordicware Pie Top Cutter. Place the piece of pie crust on top of the apple side of the cutter. Using a rolling pin, roll over the dough until it looks like the picture above. Then pull off the dough in between the apples. Put the dough aside, and use a toothpick to pick out the apples. Place them on a parchment covered cookie sheet. 
  2. Reroll the dough and the 4 little leaves in the middle. You don't need the cute little leaves for this recipe, but it is hard to avoid them. Place on pie top cutter and do it all over again.
  3. By the end, you will be using little pieces of dough. 
  4. Keep cutting the dough until it is all gone.
  5. Brush each apple with the melted butter.
  6. Mix together the sugar and cinnamon in a bowl. Sprinkle the mix onto the apple cutouts. Bake at 350 degrees for 10-12 minutes. Let cool. These can be made a day or two before serving, keeping in a sealed container.
  7. Chop your apples into small bite sized pieces. Click here to get the most efficient way to get these small pieces! Place apples on the stove with a pat of butter. Add the cinnamon, sugar and nutmeg. Cook on medium, stirring often until slightly soft. Remove from stove, or if you wish to enjoy your pies warm, just turn heat to low, and keep an eye on them while you finish the dish!
  8. Get your caramel melting in a double boiler. Once it is melted, heat 1 tablespoon of heavy duty whipping cream in the microwave until warm. It takes less than 10 seconds. Slowly pour the warm cream into your caramels, stirring constantly until they are incorporated. If the cream is cold, it will not mix well, making your caramel too hard. This way it will be creamy.
  9. Chop your chocolate into small and large pieces.
  10. Start building the deconstucted pies by placing some apple cutouts in the bottom of the bowls.
  11. Add the cooked apples, the melted caramel, and top with the chopped chocolate! Add a couple more apple pie crusts for fun! Serve and enjoy!

NOTES:

*a couple notes~ This would be great ala mode, and for another fun taste, add chopped peanuts on top of the chocolate and caramel. Then it will taste like a chocolate caramel apple! also....There is no need to make as many apple crusts as I made. Since I was making them anyway,  I froze them for future desserts!
Created using The Recipes Generator






  



Tuesday, February 13, 2018

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


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!