Valentine Goodies

This is one of my favorite weeks all year!

Call me a hopeless romantic – but I’ve always loved Valentine’s Day, with all the pink and red and hearts and, of course, chocolate!

We’ll be celebrating with our traditional lasagna meal with cream puffs for dessert.

But we’ve also enjoyed –
Cookies

Chocolate sugar cookies, cut in the shape of a heart and drizzled with white chocolate. If I had been a little more energetic – I would have frosted them beautifully – but they still tasted great!

DippedAnd covered pretzels. We used white almond bark and then sprinkled them with pink colored sugar. Super fast to make -and a family favorite!

And later this week –

Chocolate strawberry ice cream loafI’ll be working with our Youth Group to make and serve several of these strawberry ice cream cakes at our church Valentine’s Banquet.

Even though the layers do take some time to freeze between, it’s worth it!

Seriously – who wouldn’t love Valentine’s week with all this good food to enjoy!

So – how are you celebrating?

Dip Da Dip Da Dip…

Let the dipping commence. truffle middles

 And with the dipping – the sound of Christmas music…

And laughter.

Peanut Butter Balls, Oreo Truffles, Cookie Dough Truffles, Mint Truffles.

Each recipe a piece of our family traditions.

Each bite a taste of Christmas.

None perfect. But like the rest of our celebration – homemade and beloved.

 

Chocolate Fudgecicle Dessert

Chocolate'I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.

It was obviously written back when people eat things made with raw eggs and never worried about salmonella.

I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.

But then I still eat raw cookie dough and make my homemade ice cream with a raw base. 🙂

If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle.  Cold creamy and wonderful!

Chocolate Fudgecicle Dessert

2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream

Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.

Cream the powdered sugar with the 1/2 cup butter.  Add the melted chocolate, vanilla and egg yolks. Mix well.

Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.

When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.

Freeze and enjoy!

Iced Mocha

So what does a coffeeIced Mocha addict do when the temperatures hit the 90’s, the humidity is soaring – and they need their coffee fix?

They head to Pinterest and find a recipe for Iced Mocha!

That’s just what Dagmar – our resident coffee aficionado – did.

She made it – fell in love with it – and the girls have been indulging ever since!

(Please note that I said the girls – that does not include me! I have never tasted this recipe – nor do I plan to – ever! You all know my thoughts on that stuff! And to think – they actually wasted good chocolate in it!  I shudder.)

But anyway –

It starts with frozen coffee ice cubes, so now they keep an ice cube tray of coffee in the freezer just in case a craving hits.

Which it does. Daily.

Iced Mocha

2 cups cold coffee (try different flavors for a twist)
1 tray of coffee ice cubes
1/2 whole milk (or coffee creamer – especially flavored!)
1 ounce chocolate syrup

Throw everything in the blender and whiz.

Pour it into a fancy glass and top with whipped cream and a drizzle of chocolate syrup!

This can serve up to four – if you share.

Enjoy!

Chocolate Almond Macaroon Bars

BarsI couldn’t believe how quickly Dagmar pulled this recipe out when I asked her to make something for a recent potluck!

I guess she’d been drooling over it for sometime – and trust me – it was worth it!

An Oreo cookie crust with a creamy coconut and nut filling covered with a layer of chocolate ganache – oh my!

We didn’t even wait for it to cool down in the fridge before we cut into it and sampled!

Absolutely no calories in these bars – they all fall out when you cut them! 😉

Chocolate Almond Macaroon Bars

2 cups Oreo cookie crumbs
6 tablespoons butter, melted
6 tablespoons powdered sugar
1 can (14 ounces) sweetened condensed milk
3-3/4 cups coconut
1 cup almond slivers (best if toasted)
1 cup chocolate chips
1/4 cup whipping cream (we used evaporated milk)
1/2 cup white chocolate chips

Combine Oreo crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of a greased 9 x 13 inch baking pan.

Stir together the sweetened condensed milk, coconut, and almonds. Carefully drop the mixture by the spoonful over the crust and spread evenly.

Bake 20 to 25 minutes or until coconut edges begin to brown. Cool.

Melt chocolate chips and whipping cream in double broiler on the stove. Cool until slightly thickened, spread over cooled bars. Sprinkle with the white chocolate chips.

Cover and refrigerate several hours or until set.

Cut into bars and keep hidden in the back of the refrigerator!

Enjoy!

I’ve linked this post with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.