Wednesday, February 16, 2011
Chocolate Covered Strawberries
SemiSweet Chocolate Chips
a bit of cooking oil
Wilton melting chocolate (various colors)
Sometimes you can get the really nice large strawberries with a bit of a stem but if not try to find the largest ones you can. Wash and pat dry them. In a mircowave safe bowl slowly melt the chips with a bit of cooking oil. 30 seconds at a time to prevent burning the chocolate. You can also do this in a double boiler on the stove. Lay out some wax paper and dip the strawberries. Place the strawberries on the wax paper to harden. If you are in a bit of a hurry you can put them in the freezer. In 2-3 smaller glass bowls (microwave safe) melt the Wilton melting chocolates according to the directions on package. Once the strawberries are set take the colored chocolate and with a fork drizzle over the strawberries! Pretty! They keep for only 2-3 days...but normally don't last that long!
Makes: Someone Happy or as many Strawberries you have!
From: Poff's Kitchen
Chocolate Dipped Marshmallows
Marshmallows, Large (I like using the fun holiday shaped ones!)
Wilton Melting Chocolate (use the left overs from the strawberries)
Set out wax paper and dip and place and set! Mmmmm
Makes: Lots of treats!
From: Poff"s Kitchen
1 package Oreos
1 brick of cream cheese (softened)
Melting chocolate (Wilton or white chocolate chips with a little oil added)
Take a large zip lock bag and beat the heck out of the oreos with a rolling pin, till they are crumbs. In a large bowl put the cream cheese and the oreo crumbs and mix. Form into balls, it will be messy, it's ok...hands wash. Lay the balls on wax paper and put into freezer for 15 mins or so...to harden. Take any extra melting chocolate from the previous projects and use it to dip or embellish. Dip the truffles and put them on the wax paper to set. Decorate with colored melting chocolate or sprinkles. Store in the fridge.
Makes: many truffles
From: a magazine ad for Oreos
These are one of Brent's favorite cookies. And this is so simple!
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 oz) sweetened flaked coconut
Preheat oven to 350F. Line a baking pan with parchement paper or well seasoned stone. In a large bowl whisk together first 3 ingredients together until frothy. With a fork stir in coconut until moistened. Drop mixture by packed Tablespoons onto sheet. (cookies will not spread) Bake until lightly golden (25-30 minutes)
After cooled, you can dip the bottoms in melting chocolate to make them extra special!
Makes: 30ish cookies
From: Everyday Food magazine (April 2004)