Season Everything With Love: Valentine's Day

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

Monday, February 14, 2011

I used my royal icing and love sugar cookies recipes! Happy Valentine's day!

Valentine Chocolate Pretzel Treats

Pretzels
Rolos
Cashews
M&Ms
White Chocolate

Bake Pretzels at 350 degrees in the oven for no more than 3 minutes, just to melt rolos.

Drizzle with white chocolate.

In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.

3 cups cups Corn Chex cereal

3 cups Rice Chex cereal
3 cups Pretzels

1/4 cup butter or margarine

1/4 cup packed brown sugar

1/4 cup light corn syrup

1/4 teaspoon vanilla
1 cup Melted milk chocolate
2 cups Peanut butter chips


In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Then drizzle with chocolate and sprinkle with peanut butter chips. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Melt Kraft caramels and drizzle on marshmallows.

Dip into melted chocolate.

Put into fridge to set.

Melt chocolate melting chips, and drizzle over marshmallows. Put sprinkles on before chocolate dries.

Let set in fridge.

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.