Breakfast, Brownies & Bars, Cakes, Candy, Cookies, Cupcakes, Dessert, Muffins, Pies, Snacks

Valentine Treats

Happy Valentine’s Day!

Show your LOVE through baking of sweet treats! Here are some ideas to whip up for your Valentine! Click on a picture to get the recipe.

Cherry Chocolate Kiss Shortbread CookiesChocolate Covered Brownies 1Vanilla Cupcakes

Cherry Chocolate Pecan TrufflesWhite Chocolate Cherry Shortbread CookiesTriple Chocolate Fudge Brownies

Valentines Chex MixChocolate Red Velvet CupcakesRed Velvet Cake

Chocolate Covered Peanut Butter Oreo SandwichRaspberry SconesChocolate Oat Raspberry Cake with Raspberry Buttercream

Raspberry Lemon BarsOreo TrufflesStrawberry Malt Cookies

Chocolate Cherry BarsFresh Strawberry PieStrawberry Milkshake Mini Cakes

Chocolate Sugar CookiesChocolate Chocolate Chip Cinnamon Rolls 1Raspberry Breakfast Braid

Big Pink Frosted Sugar CookieRaspberry Cream Cheese MuffinsBlack Forest Cupcakes 2

Birthday Cake Oreo Sprinkle BlondiesRed Velvet Cake Mix CookiesWhite Chocolate Sheet Cake

Cinnamon Sour Cream Coffee CakeRocky Road Rice Krispies TreatsBlackberry Sweet Rolls


Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

Crisp Chocolate Truffles

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies Double Chocolate Coconut Cookies

Candy, Cookies

Jungle Animal Cookies Truffles

These truffles are inspired by a great recipe, Circus Animal Cookies Truffles (check it out!) on  I substituted the Mother’s new white and green cookies called Jungle Animal Cookies for a Christmas look.

Jungle Animal Cookie Truffles

1 bag Mother’s Jungle Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
green food coloring

In food processor, grind cookies (about a cup at a time–work in batches) until coarse crumbs. Pour all ground cookies into large bowl. Spoon in half can of cream cheese frosting. Using clean hands or spoon, mix together crumbs and frosting until thoroughly combined. Scoop mixture into 1″ sized balls (I used a small cookie dough scoop) and place balls onto silpat or foil lined baking sheet. Freeze truffles centers for about 3 hours or until frozen and solid.

Melt white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your green coloring, tint one bowl of white chocolate a light green shade (I chose to make all green). Dip half the batch of truffles into white chocolate, and other half into green tinted white chocolate. Using two forks, roll each truffle, then hold on fork and allowed excess to drip off before gently placing back onto the silpat or foil lined sheet. While still wet, sprinkle truffle tops with sprinkles. Allow truffles to harden and set, about 20 minutes in fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer.

One Year Ago Today: Chocolate Pecan Pie Truffles Chocolate Pecan Pie Truffles

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Pumpkin Gingersnap Truffles

Love, love, love dipping things in chocolate!

1 cup white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs
1 Tbl powdered sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
1 cup semi-sweet chocolate chips
2 Tbl shortening

Melt white chocolate slowly in double boiler over low heat or in microwave.  Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth.  Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours).  Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.

Line a large tray with parchment paper or silpat.  Melt semi-sweet chocolate and shortening and transfer to small, deep bowl.  Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate.  Work quickly, gently spoon chocolate over to coat.  Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray.  Continue with remaining pumpkin balls.  Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle.  Put tray in refrigerator for truffles to set up.  Store truffles in airtight container in refrigerator.

One Year Ago Today:  Triple Chocolate Hazelnut Pie 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.