Hope everyone had a great Valentine’s Day yesterday. Brent and I skipped the dinner craze and went out for a lunch date instead. But it was a bittersweet day because he packed at night and left early this morning on a plane to Costa Rica for two weeks (and yes, I am incredibly jealous). My cooking/baking tendencies are either going to go through the roof, or I’m going to completely slack off during his absence. For now, enjoy some chocolate covered cherries. Who says these chocolate treats are only for Valentine’s Day?
These take at least a week before they are ready to enjoy (the sugar coating must be given time to turn into gel), but definitely worth your time and patience. They even converted someone who proclaimed to hate chocolate covered cherries.
60 maraschino cherries with stems
3 Tbsp butter, softened
3 Tbsp corn syrup
2 cups sifted confectioners’ sugar
1 lb chocolate confectioners’ coating
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill in freezer until firm.
- Melt confectioners’ coating in a double boiler over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set.
- Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Source: All Recipes
These amazingly simple and easy truffles will disappear as fast as you can make them. And they are perfect for any occasion! The cream cheese and Oreo mixture creates what tastes like bite-sized Oreo cheesecakes, and then you dump them in chocolate! Mmmm… I prefer the white chocolate coating as seen here.
8 oz cream cheese, softened (I used Neufchatel)
1 (16 oz.) pkg OREO cookies
1 lb white chocolate bark + 1 Tbsp shortening, melted over double-broiler
- Finely crush cookies in a food processor (or place in a ziplock bag) and mix in cream cheese until well blended.
- Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Place in freezer for 15 minutes.
- Roll in melted chocolate using two forks and remove, allowing excess to drip off; place back on sheet. Sprinkle with desired toppings.
- Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Source: Adapted slightly from Allrecipes.com