We sure got the taste of Winter with minus weather but so far am grateful for the snowfall not being as heavy as predicted, in the Vancouver area.
Keep bundled up since so many folks have come down with a bout of the terrible flu that lasts for weeks.
This is Valentine’s month and being a chocoholic I am delighted to share some chocolate recipes.
Plan to make lots of this! Even if you hide it, It’s sure to be found. Use any leftover melted chocolate in Fruit and Nut clusters.
1/2 cup smooth peanut butter
1/4 cup dark corn syrup
1/2 cup crisp rice cereal
Coating: 4 Semisweet chocolate baking squares (1oz. each) cut up.
Mix peanut butter and corn syrup well in small bowl.
Add rice cereal. Work together.
Shape into log 1-1/4 inches diameter and 8 inches long. Chill.
Cut with sharp knife into 1/4 inch slices.
Coating: Melt chocolate in small saucepan over hot water, or on low, stirring often until smooth.
Do not overheat. Dip slice, pierced on fork, into chocolate, allowing excess to drip back into saucepan.
Place on waxed paper to harden.
Fabulous! Have fun making your own. Will keep up to 8 weeks at room temperature. Chill if keeping longer.
60 Maraschino cherries with stems
Fondant: 2/3 cup marshmallow crème
2 Tbsp. hard margarine, softened
1/2 tsp. almond flavouring
1-1/3 cup icing sugar
Coating: 1 lb. tempered chocolate
Spread cherries on paper towel. Dry overnight.
Fondant: Beat marshmallow crème, margarine and almond flavoring in medium bowl until smooth.
Gradually beat in icing sugar. Turn out onto counter.
If too sticky, work in a bit more icing sugar.
Flatten 1 tsp. fondant (marble size), then mold and cover the entire cherry.
Coating: Melt chocolate in small saucepan over hot water or on low, stirring constantly. until smooth.
Do not overheat. Pour some of melted chocolate in a small narrow glass.
Place glass in a bowl of warm water. Holding cherry by the stem, dip the cherry in the chocolate and coat
completely. Allow excess to dip back into glass.
Place on waxed paper. Let set. Redip bottom if necessary to seal completely.
Let stand at room temperature for at least two days for fondant layer to liquefy.
Makes 5 dozen.
CHOCOLATE JELLY ROLL
For a simple look, dust roll with icing sugar or, to dress it up, ice with whipped topping.
4 large eggs
2/3 cup granulated sugar
1/2 tsp. vanilla
3/4 cup all purpose flour
1/3 cup cocoa
4 tsp. warm water
Filling: Chocolate butter icing
3/4 cup butter (not margarine), softened.
1/4 cup boiling water.
1/2 tsp. vanilla
2 cups icing sugar
1/4 cup cocoa, sifted.
Beat all 5 ingredients in a medium bowl until mixture lightens in color and texture.
Makes generous 2 cups.
Combine eggs, sugar and vanilla in medium bowl.
Beat well until thick enough to leave trail when egg beater is lifted.
Should be thick and mousse-like.
Sift flour and cocoa onto plate. Add to batter. Fold in. Add water. Fold together.
Turn into greased and waxed paper lined 10 x 15 inch jelly roll pan.
Bake in 450 degree oven for 10 -12 minutes.
A wooden pick inserted in centre should come out clean.
Turn out onto tea towel dusted with icing sugar, Remove wax paper.
Turn crisp edges. Rollup from short end with towel.
Filling: Unroll when cool. Spread with icing icing to edges.
Roll up without towel. Cut into 12 slices.
If whipped topping is used to cover the cake, chocolate curls to decorate a strip on top and perhaps strawberries around the sides of the roll.