That's Amore

By Chandra Orr

November 2, 2007 5 min read

THAT'S AMORE

Desserts that show that you're still sweet on her

By Chandra Orr

Copley News Service

Hey, boys. Still opting for the same old heart-shaped box of chocolates? This year, surprise your sweetie with a batch of homemade sweets for Valentine's Day instead.

"Homemade gifts are a great surprise because they're from the heart," said Nancy Siler, spokeswoman for Wilton, the maker of baking and cake decorating products.

"A homemade treat says, 'I thought of you, I planned my gift, I took the time to make it, and I am presenting it to you because you are special.'"

This year, show her just how special she is. It doesn't take a gourmet pastry chef to whip up a delectable dessert.

Try one of the following foolproof recipes for a gift that speak to her heart - and her stomach.

DELECTABLE DIPPED STRAWBERRIES

1 (14-ounce) package Wilton Candy Melts (dark cocoa, light cocoa or white)

9 to 12 large fresh strawberries (preferably with stems)

Yields 9 to 12 servings.

Wash and dry strawberries. Melt desired variety of candy according to package directions. Holding strawberry by stem, dip into melted candy and gently tap to remove excess. Place on parchment or wax paper-lined cookie sheet; refrigerate until set, about 10 minutes. If desired, drizzle with contrasting melted candy. May be made several hours in advance.

- Wilton Inc. (Used with permission).

CHEESECAKE POPS

1 (14-ounce) package Wilton Candy Melts (white)

1 (8-ounce) package cream cheese, softened

Coarse graham cracker crumbs

Lollipop sticks

Yields about 3 dozen

Melt candy; allow to cool. In large bowl, beat cream cheese with electric mixer until light and fluffy, about 5 minutes. Gradually beat in cooled, melted candy; mix well. Pour into 9-inch square baking pan. Refrigerate 1 to 2 hours or overnight until firm.

Scoop out chilled mixture and roll into 1-inch balls; roll in graham cracker crumbs to coat. Insert lollipop sticks. Refrigerate until ready to serve.

- Wilton Inc. (Used with permission).

CHOCOLATE RASPBERRY PETIT FOURS

Nonstick Cooking Spray

1 (2-layer) cake mix

1/2 cup seedless raspberry jam, melted

Chocolate glaze:

1 (12-ounce) package Wilton Premium Candy Melts (dark cocoa)

3/4 cup heavy cream

Yields about 3 dozen.

Preheat oven to 350 F. Spray 12x18-inch pan with cooking spray. Line bottom of pan with parchment or wax paper.

Prepare cake mix according to directions on package. Pour batter into prepared pan spread evenly. Bake 17 to 20 minutes or until cake springs back when touched. Cool 10 minutes in pan, invert on rack and cool.

Make chocolate glaze: Heat cream until bubbles just break at side of pan or microwave container. Remove from heat, add candy melts, cover and let set 5 minutes. Stir until smooth.

Cut cake into bite-size hearts with cookie cutters. With pastry brush, remove excess cake crumbs and brush with melted jam. Place on cooling rack; pour glaze over pieces, touch with spatula if necessary. May require 2 coatings.

Allow to dry before decorating with fresh raspberries and a sprig of mint.

- Wilton Inc. (Used with permission).

HEART-SHAPED ICE CREAM CAKE

1 quart vanilla ice cream

1 quart strawberry ice cream

1 cup chocolate cookie crumbs, crushed

Yields 8 servings

Soften ice cream 15 to 30 seconds on HIGH in microwave or 10 to 15 minutes at room temperature. Place each flavor in separate bowls. Stir each until smooth but not melted. Line 9-inch, heart-shaped baking pan with plastic wrap. Make 1 layer of vanilla ice cream by pressing and smoothing bottom of pan with a spoon. Sprinkle crushed crumbs over vanilla layer. Fill top layer with strawberry ice cream, smooth. Cover with foil and freeze overnight or up to 1 week. Unmold ice cream, remove plastic wrap; smooth sides and top with spatula. Garnish top layer with strawberries and whipped cream.

- Wilton, Inc. (Used with permission).

BAILEYS SHAKERINO

2 ounces Baileys Irish Cream with a hint of Mint Chocolate

1 scoop coffee ice cream, softened 2 ounces espresso, cooled

Ice

Cocoa powder

Yields 1 serving.

Add Baileys, coffee ice cream and espresso to cocktail shaker. Add ice cubes and shake vigorously until ice cream has melted. Strain into short tumbler and sprinkle top with cocoa powder. Chocolate or vanilla ice cream can be used as well.

- Baileys

? Copley News Service

Visit Copley News Service at www.copleynews.com.

Like it? Share it!

  • 0


YOU MAY ALSO LIKE...