Thursday, February 12, 2009

Lip Smackers


These are jello jigglers Valentine style. You'll need:
3 packages (3 ounces each) red flavored gelatin (or your favorite flavor)
4 envelopes Knox unflavored gelatin
Pink decorating icing

Place all the red gelatin in a large bowl. Pour in 3 cups boiling water; stir to dissolve gelatin, about 3 minutes. In another bowl, sprinkle 4 envelopes unflavored gelatin over 3 cups cold water. Let gelatin sit to absorb water, then stir to combine. Pour clear gelatin into red gelatin and stir to combine. Pour mixture in a 9 x 13 baking pan, and refrigerate until set about 2 hours.

Dip a lip shaped cookie cutter (or hearts if you like) into hot water, then cut shapes out from gelatin. To make it easier to remove the lips from the pan, place bottom of pan in hot water for about 5 to 8 seconds, then remove the cutouts with a thin spatula (metal works best) Pipe outline of lips using pink decorating icing.

Wednesday, February 11, 2009

Dijon Parmesan Salad


Dressing:
2 Tablespoons olive or vegetable oil
1 Tablespoon red wine vinegar
2 teaspoons grated Parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt

Salad:
2 cups assorted salad greens (tear into bite size pieces, about 2 oz)
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced leek (looks like a green onion only bigger, more layers, has a mild onion flavor)
Croutons, if desired

In tightly covered container, shake oil, vinegar, cheese, mustard and salt until well blended. Refrigerate at least 1 hour.
In large bowl, place salad greens, mushrooms and leek. Add dressing; toss to coat. Garnish with croutons.

Tuesday, February 10, 2009

Chocolate Dipped Strawberries


From all the recipes and ideas I have been posting in the last couple of days you probably get the idea that I love Valentine's Day. Yup. And there's more to come yet, people! Make sure you scroll down to see all the Valentine's Day stuff, you'll know you have seen them all when you come to the posting entitled, "Incredible, Edible Valentines Part 1".

Chocolate Covered Strawberries
(you can put these in the chocolate bowl. Scroll a few posts down for the how to)

1 cup of semi-sweet chocolate chips
1/2 cup of milk chocolate chips
Fresh strawberries, rinsed and patted dry (about 2 pints) (Can't emphasize enough that they be dry)
1 Tbsp of shortening (not butter, not margarine or oil. There's a reason for this, see * below)

Cover the tray with wax paper. Wipe down each strawberry with a paper towel.


Place chocolate chips and shortening in a medium microwave safe bowl for 1 minute at high temperature.

Microwave for another 30 seconds or until the chips get melted and the mixture becomes smooth when vigorously stirred.

DO NOT OVER HEAT.

Holding at the top dip till the bottom, two thirds of each strawberry into the melted mixture.


Shake gently to get rid of the excess. Place on tray.


Cover and allow to cool in the refrigerator for about 1 hour or until the coating becomes firm. If you want you can roll strawberries in nuts, or sprinkles, or decorate if going for fancy. Just do this right after dipping and before coating sets up. Also, can use white chocolate as well for contrast. Melt using same methods.


(* Do not use butter or margarine because both of these contain water, which can ruin the melting process. Will make chocolate with streaks, grainy, lumpy, a big mess. Also, this is why strawberries must be patted completely dry as the water or moisture does not make a pretty result. Same with utensils, make sure they are completely dry. Any amount of moisture may cause chocolate to "seize" or clump or harden.)

Also, you can melt your chocolate in a double boiler, or even regular oven if you like. Doesn't really matter but important thing is to remember when you are melting your chocolate is to always melt it slowly over low heat. It doesn't really take much to melt, chocolate-covered fingers on a hot summer's day are proof of that. Chocolate begins to melt at 80°F and is fully melted by the time it reaches 100°F to 115°F. You really don't want more than that because at higher temperatures chocolate may scorch, separate, become grainy, or become too thick.

Monday, February 9, 2009

Raspberry Spinach Salad

2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 cup vegetable oil (or olive oil, if you have some on hand)
8 cups Spinach, rinsed, with stems taken off and torn into pieces
3/4 cup coarsely chopped Macadamia nuts or toasted almond slices
1 cup fresh Raspberries
3 Kiwis, peeled and sliced

Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

because Meghan was excited over this Chocolate Bowl

For the truly chocolate obsessed. Make this chocolate bowl and fill with more chocolate. This is an inspired idea.

Chocolate Bowl
Line a cookie sheet with wax or parchment paper. Melt 10 2 oz of chocolate - milk or semi sweet chocolate chips work wonderfully. Spoon 1/2 teaspoon melted chocolate onto prepared pan making a small disk. Dip balloon in melted chocolate - coating about 1/3 of the balloon. Hold over bowl to allow excess to drain. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Place in refrigerator to set. Once the chocolate is set, deflate the balloons slowly and gently peel away from chocolate bowl.

Fill with fresh flowers, or chocolate covered Strawberries, chocolate covered cherries, chocolate candy, etc

Valentine Pillow Boxes

Some little boxes to print off. Great for putting candy in. (From One Pretty Thing)


Type in the link below (it won't let me link) for the free printable.

http://documents.scribd.com/docs/jzcw8un8b3f33cnfpzi.pdf

Incredible, Edible Valentines Part 4


Valentine Airplane
Using thin rubber band
peppermint Lifesavers
Smarties
Cinnamon gum
Heart shaped stickers (optional)

Thread the rubber band through the holes of two Lifesavers, then balance the roll of Smarties between, across the rubber band.



For the wings, balance the stick of gum on top, perpendicular to the Smarties, and pull the rubber band up and over each side of the gum to hold it all in place.


Decorate the wings with tiny stickers, if you like.

Silly Suckers
I love these! So cute. Think of the caption possibilities, like Read My Lips, I like you!

Use construction or craft foam to cut out some hand drawn lips or mustache.

To slide the lollipop through the paper or foam, make a small hole (smaller than a regular hole punch, btw). Slip the Lollipop through the hole

Peppermint Hearts (like York patties)


1 egg white
4 cups powdered sugar (plus more for kneading and rolling, about 1-2 cups)
1/3 cup light corn syrup
1/2 teaspoon peppermint oil or extract
Cornstarch for dusting
24 ounces semi sweet chocolate chips
2 Tablespoons shortening

In a medium bowl, beat the egg white until frothy but not stiff. (Don't use a plastic bowl for this).
Slowly add the powdered sugar while blending with an electric mixer set on medium speed. (The mixture will be really sticky and you will need to scrape down the sides of the bowl repeatedly)

Add the corn syrup and peppermint oil and knead the mixture with your hands until it has the smooth consistency of dough. Add more powdered sugar if necessary, until mixture is no longer sticky (takes about 1 cup of powdered sugar to not make sticky)

Using a surface and a rolling pin heavily dusted with cornstarch, roll out the peppermint dough until it is about 1/4 inch thick.

Punch out circles of peppermint dough with a small heart shaped cookie cutter (metal works best). When you have cut out as many shapes as your dough allows, pull the sides together and knead back into a ball and repeat process until all dough is used up. Place the hearts on plates and let them firm up in the refrigerator for about 45 minutes.



Melt the chocolate and shortening until smooth.(do this over low heat!)

To coat: Drop a heart patty into the chocolate and coat completely using a dinner fork. Lift the coated patty from the chocolate, being careful to have the heart's point facing towards the outer tips of the tines. Gently tap the fork against the bowl to knock off the excess chocolate. Place your finger on the backside of the heart and carefully slide the patty onto a wax paper cookie sheet. Try to do this in a controlled motion as jerkiness and extra movements will smear the chocolate. Be sure to clean your fingers and the fork between each dipping to ensure a smooth and clean heart quality.

Chill the peppermint patties until firm, about 30 minutes. Very good even straight from the freezer.

Cupids Love Potion

12 ounces pink lemonade concentrate
1 cup raspberry sherbet
12 ounce can lemon lime soda (or 7up/Sprite)

In a pitcher mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of lemonade mixture. Add the soda and stir. Makes 3 cups

Chocolate Dipped Pretzel Hearts and Dots



You'll need:
Tiny Twist Pretzels
Melted chocolate
Melted candy melts, (found in the baking or cake decorating isle. Or can use white almond bark then add red food coloring, but they do have red and pink candy melts available.)
Wax paper
toothpicks/skewers


Melt your chocolate and candy melts each in separate bowls, in the microwave for 30 seconds at a time, stirring in between. Then using a toothpick or skewer to hold the pretzel, dip it into the chocolate or candy melts. Lay each one on wax paper to solidify. If you want to add sprinkles, do so while the chocolate is wet. Also, you can put these in the fridge for faster drying results.


Then once they're solid, you can either dip them again in a new color or place them in a bag ready to give away.


Or another variation with chocolate and pretzels is to use the little pretzels shaped like a circle. Stick one hershey kiss in the middle (or rolos are good too) and melt in the microwave (or very very low heat oven) place a candy conversation heart on top. You can do the same thing with a vanilla wafer. These are fast, easy and super cute when placed in a heart shaped box.

Sunday, February 8, 2009

Incredible, Edible Valentines Part 3


Roses made out of Hershey Kisses

These have been around for ever, but they are still cute. By themselves or in a bouquet.

You’ll need Hershey Kisses, some cellophane or tulle (colored red cellophane is cute) cut into 4 ½ inch squares, some 18 guage florist wire or green pipe cleaners or even skewers work (cut in two equal lengths with wire cutters to get more roses per pack, or make long stemmed rosebuds if you want); some green florist tape, silk rose leaves or make some out of construction paper; some ribbon (optional)

1. Optional first step: Using a small square of the double-sided tape, stick two foil-wrapped Hershey's Kisses together, bottom to bottom. (This isn't strictly necessary, but it helped the girls handle the kisses while wrapping.)


2. Take a four 1/2-inch square of cellophane. Place the tip of one of the kisses in the center of the square, then wrap the cellophane around both kisses, gathering the corners together around the tip of the other kiss. Wrap the gathered corners together as tightly as you can without tearing the florist tape.



3. Insert a florist wire into the gathered cellophane until it meets the tip of the Hershey's Kiss. (DO NOT push the wire into the chocolate. Florist wire is not food safe, and toxic substances from the paint and metal of the wire can contaminate the chocolate and make it unsafe to eat. Make sure that the wire and the chocolate do not actually come in direct contact. An alternate to using wire is to use wood/bamboo skewers, which can be safely inserted into the kiss)

4. Tape the "rosebud" onto the wire with the florist tape. Continue taping down the length of the wire until it is completely covered.

5. If you want, tape the silk rose leaves onto the stem, and/or decorate with a ribbon bow.

Incredible, Edible Valentines Part 2

You're Outta this world, Valentine. Made out of, again, a lifesaver roll covered in construction paper, with a hershey kiss for the cone and construction paper tail.


Another idea using a plastic toy shovel/spade. I Dig You.


Lollipop Flowers

Using, Red and green construction paper,Scissors,Lollipop sucker and glue.From red construction paper, cut out a heart that's just larger than the lollipop candy and glue it to the wrapper. For the leaves, fold the green paper in half and cut out a leaf shape, leaving the two sides attached at the seam. Unfold the double leaf shape, coat the entire inside surface with glue, and fold it back over the lollipop stem, pressing to secure.

Lollipop Mice

Using red and pink construction paper, and suckers
Cut a heart shape from red construction paper (it should measure about five inches at the widest point). Fold the heart in half to form the mouse's body, then glue together the edges from the tip of the nose to the top of the back, but leave the tail end open. For ears, cut out a pair of small pink paper hearts, fold them in half, and then glue them onto the body. Draw on eyes with a colored marker. Lastly, tuck a lollipop into the body, so that the stick becomes the mouse's tail.

Candy Necklace
Using saran wrap, ribbon and hard, wrapped candies

Begin by laying out 3 feet of plastic wrap, cutting it in half lengthwise. Place candies or groups of candies every three inches. Roll the plastic wrap and tie bows between each candy using 6 inch strips of ribbon. Tie the ends of the plastic wrap together and cover the knot with another ribbon.

Incredible, Edible Valentines Part 1

When I was in YW we had an activity where we made edible Valentines. As lame as I thought it would be, the girls actually loved it. I saved all the ideas I had accumulated from my research☺ on my computer and pass them on to you. You never know when you might need to whip one up.

Lifesaver Train
There are many takes on this idea but this one is my fav. There are so many possible sayings to go with this, All Aboard for Love, I Choo Choo Choose You, Be My Valentrain, etc

You'll need: 1 roll of Lifesavers Candy; 1 small pack of gum; 1 chocolate Rolo candy; 1 Hershey's Kiss;1 mini Hershey's chocolate bar; 1 Starburst Candy; 4 round peppermint candies;

Glue the roll of Lifesavers to the package of gum. Glue the peppermint candies on each side to make the wheels of the Train. Glue the Hershey's Kiss on the end of the Lifesavers to make the train smokestack (can do either flat side up or pointy side, I've seen them either way). On the other end of the train glue a Rolo candy to make the engineer's room - glue a small candy on top for the roof (use a Starburst candy or mini chocolate bar). Take your mini Hershey's bar and run a bead of glue the entire length and place on back end of the Candy Train.

Here's another train idea, only cupcakes. This and many other ideas here came from a great site called http://familyfun.go.com/ They have tons of ideas and provide the templates and patterns for many.


This is an Ipod made out of a conversation heart package. The template you can just print out for free is again found at http://a.familyfun.go.com/Resources/global/printables/templates/RockCandy_3.pdf

You'll need: 2 (14 inch) pieces of string; 2 mini peanut butter cups; 1 (1 ounce) box of conversation hearts; 2 (4 inch) circles of aluminum foil; 4 x 7 inch strip of pink paper; sheet of white printer paper or printable scroll wheel and playlist (see above)


I love this edible Cupid Arrow, although when we made it we used a pack of gum instead of the lifesavers. All you need is a bamboo skewer, thread the pack of gum/lifesavers through the pointy end and position in the center. Then attach the gummy red hot heart at the pointy end and take some tissue paper and cut it and glue it and attach at the top. Very simple, very cute.


Some peanut butter bees. For 'Bee My Honey'. Made out of peanut butter, crushed graham crackers, powdered sugar, with almond silvers for the wings and chow mein noodles for the head thingys.


Peanut Butter Bees
2 cups creamy peanut butter
1/2 cup butter or margarine
2 cups powdered sugar
3 cups graham cracker crumbs
1/2 cup chocolate chips
1 teaspoon shortening
Sliced almonds
Chow mein noodles

Combine peanut butter and margarine. Beat until smooth. Add powdered sugar. Beat until well mixed. Stir in graham cracker crumbs by hand. Shape into ovals 1 1/2 inch ovals. Place onto wax paper.

Melt the chocolate chips and cool slightly. Place the cooled chocolate into a pastry bag or baggie that you have cut the corner tip off of. For each honey bee, pipe 3 chocolate stips on each oval; insert 2 almond slices in each side for wings. Insert 2 chow mein noodles in the head for antennae; put one short chow mein noodle in the rump for the tail. Dot with chocolate for eyes.

Refrigerate until firm, at least 30 minutes.