Chocolate Covered Cherries

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


  1. Drain cherries and set on paper towels to dry.
  2. 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.
  3. 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.
  4. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Source: All Recipes

Oreo Truffles

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

Various toppings


  1. Finely crush cookies in a food processor (or place in a ziplock bag) and mix in cream cheese until well blended.
  2. Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Place in freezer for 15 minutes.
  3. Roll in melted chocolate using two forks and remove, allowing excess to drip off; place back on sheet. Sprinkle with desired toppings.
  4. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Source: Adapted slightly from

Bridal Shower

For Young-In’s bridal shower I was in charge of the desserts. Knowing that she is a lover of fruit and her wedding color is purple, I made sure to incorporate those elements into the four different bite-sized treats I made:

This was my first attempt using candy molds and was definitely a fun experience, although a bit time consuming before I got the method down, in comparison to my old truffle-dipping ways.

Although we had more than enough food, these little treats vanished. The only things leftover were some of the spritz cookie and cherries. But that may be an unfair statement as I made more of those than the rest to begin with. The extras were stored in tupperware just in case we ran out… which we did and managed to break into that stock as well!

And there was plenty of wine… so yea, we had a blast :-D.

P.S. These treats would also be great for a Valentine’s Day!

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Meal Plan
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian