Sweetness

By on February 5, 2013
Share Button

The month of February typically brings to mind this word—Chocolate. Candy, cookies or any combination of different chocolates seem to be the gift of choice on Valentine’s Day. Everyone, young and old alike, looks forward to February 14th! Engage your children in the making of some family favorites this year. Even my 4-year-old granddaughter is learning the art of helping her Mom roll out the cookies! It can be a fun activity for all. Try some of my personal chocolate favorites to share this year with loved ones. Happy Valentine’s Day!

foodforthought_feb1

CHOCOLATE TOFFEE BARK

35 to 40 saltine crackers

1 cup butter

1 cup packed light brown sugar

1 1/2 cups semisweet chocolate chips

1 1/2 cups walnuts or pecans, coarsely

chopped

Cooking Spray

Line a 15 x 10 x 1 inch baking pan with foil. Coat with cooking spray. Place crackers in rows on the foil. In a saucepan, melt butter; add the brown sugar and bring to a boil for about 3 minutes. Pour over crackers and spread until covered. Bake at 350 degrees for 5 minutes. Remove from oven and turn the oven off. Sprinkle chocolate chips and nuts over crackers. Return to oven until chocolate is melted (about 1 to 2 minutes). Remove pan from oven. Using an offset spatula, press nuts into the chocolate. Cut into one-inch squares while warm. Cool completely. Remove candy from foil.

Yield: 5 dozen

 

foodforthought_feb2

TING-A-LINGS

3 cups Wheaties whole-wheat cereal

1 can (12 ounce) cocktail peanuts

1 package (6 ounce) butterscotch chips

1 package (12 ounce) chocolate chips

(semisweet or milk chocolate)

Melt the butterscotch and chocolate chips together in the microwave or a double boiler. Combine the Wheaties and cocktail peanuts in a large bowl. Pour the melted chips over the Wheaties combination and mix well. Drop by teaspoon onto waxed paper until set. (Can be placed in decorative paper cups; place paper cups in a miniature muffin tin to make it easier.)

Servings: 36

 

foodforthought_feb3

CHOCOLATE FUDGE

3 cups sugar

3/4 cup (one and one-half sticks) butter

1 can (5 ounce) evaporated milk

1 package (12 ounce) semisweet

chocolate chips

1 jar (7 ounce) marshmallow creme

1 cup pecans or walnuts, chopped

1 teaspoon vanilla extract

Grease a 9 x 13 inch pan. Bring sugar, butter, and milk to a full boil in a large saucepan on medium heat; stirring constantly (about 2 minutes). Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla extract. Transfer fudge to the prepared pan, and let cool before cutting into squares.

Makes about 3 pounds

 

Remember to make memories through the kitchen— “the heartbeat of the home.” E-mail me at lbbolen@gmail.com for any questions.