Valentines

Valentine’s Day Treats

~ lindy

Valentine Chocolate Truffles

*8 ounces Ghirardelli Bittersweet Chocolate Chips

*8 ounces Semi Sweet Bakers Chocolate, chopped with sharp knife

*1 cup Heavy Cream

*Pinch Sea Salt

*1 teaspoon Vanilla Powder or 2 teaspoons Vanilla Extract

*Candy Sprinkles

*Cocoa Powder

Use a double boiler on medium-low heat add the cream, when the cream becomes very warm add the chocolate and remove from heat, stirring until chocolate pieces have melted. Then stir in the vanilla and salt.

When the chocolate has cooled to room temperature, refrigerate until chocolate is firm 1 to 2 hours. Then using a 2 teaspoon cookie scoop or melon baller, use a cup of hot water and dip cookie scoop or melon baller into hot water and then scoop out truffle balls with scoop, form into balls by rolling quickly in the palm of you hand forming a rough ball shapes (use small amount cooking spray or butter on the palms of your hands if desired to prevent sticking).Roll balls into sprinkles or cocoa powder or powder sugar as desired. Serve at room temperature. Chocolate truffles will keep in the fridge for 2 weeks.

See our Fruity Marshmallow Treats

See our Pink Heart Sugar Cookies

See our Red Velvet Chocolate Whoopie Pie Hearts

Also see Sugar Cookie Dippers

Enjoy!

Lindy

Fruity Marshmallow Treats

~ lindy

Need a quick Valentine, this one is for you!

Fruity Marshmallow Treats

*1 (10 ounce) bag Miniature Marshmallows, freshest you kind find

*3 tablespoons Butter

*1 teaspoon Vanilla Extract

*6 cups Fruity Pebbles Cereal

*1 cup mini Marshmallows, optional

*Cooking Spray, if desired for easy release

**Silicon Heart Molds or other Silicon Molds

Made 12 Hearts, depending on size of mold

In large Sauce Pan on medium-low heat melt the butter and then add the marshmallows. Melt until almost all the marshmallows are melted. Then remove from heat and add the vanilla, stir in and add the cereal mix just until combined, stir in extra 1 cup unmelted marshmallows. I used a cookie scoop/disher about 4 tablespoons of the mixture per mold.

Press mixture firmly into molds and allow to cool before removing. Press on the bottom of each mold and push upward until cereal heart pops out. Enjoy!

Have a great day!

Lindy