Happy Valentine’s Day Everyone!
I hope it is going to be a sweet one for all of you. 🙂
This post is going to be a short one but I hope you won’t be disappointed! 🙂
Have you ever made chocolate truffles?
Chocolate Truffles
Candy
S’Mores Pops
                        If you can make a pie on a stick, you can make a s’more on a stick. 🙂 With only three ingredients – you can make it in no time. What a better way to say good-bye to Summer than with Summer’s most popular treat?
                     Gather your ingredients: marshmallows, cookie or graham cracker crumbs and melted chocolate.
A close-up for obvious reason. 🙂
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| Do not lick the screen. I repeat: do not lick the screen. |
Dip the pop stick in melted chocolate and insert into a marshmallow. You can let it sit for a moment…
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| Awaiting their goddess-worthy bath. In chocolate.:) |
…or just dunk the whole thing in melted chocolate to cover completely.
Sprinkle with cookie or cracker crumbs before the chocolate has a chance to set.
                And now, because they are all excited after their chocolate bath ( who wouldn’t be, right? ), let your pops stand in refrigerator for 30 minutes.
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| The pops in my thrifty pop-drying stand. 🙂 |
Enjoy!
        And because I love shots of chocolate-y goodness, here is one more. From me – to you. 🙂 You welcome.
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| Any reason to use chocolate is a good reason. |
Coconut Ice
          As a big fan of coconut, I was thrilled to find this recipe. It is sinfully delicious! I should warn you… It is addicting! You cut it in small squares that fit in mini cupcake liners and you are thinking “portion control”. Yeah, before you know it you had three already. 🙂
    But it is candy. And it’s condensed milk. And it is coconut. So hide in your closet and enjoy a platefull. I won’t tell. I will be in my own:)
  COCONUT ICE Â
3 cups and 3 Tbsp powdered sugar
2,5 cups unsweetened dried coconut ( it really has to be the unsweetened kind – trust me:) )
1 14oz. can of sweetened condensed milk
food coloring
Line a 8″ x 8″ pan with foil. Set aside.
You can run your knife through the coconut. It is totally optional, but it makes for smaller strings.
Place the powdered sugar and coconut in a mixing bowl.
Mix it all together.
Now open the can of sweet goodness….:).
After a few oh yeah’s, pour it over the sugar and coconut mix.
Mix it all together really well. Pour half of the mixture into the foil lined pan. Press firmly.
Add a couple of drops of food coloring to the mixture remaining in the bowl.
Mix until all is a uniform color.
Spread the colored coconut mixture over the white layer in your pan. Cover with a wrap and off to the fridge for a few hours. You can put it in the freezer for an hour to speed up the firming process.
Cut into squares and serve in mini cupcake liners.
Note: I mentioned before, that you should use the UNsweetened coconut. If you use the sweetened kind, you will end up with a sticky mess that won’t firm up no matter what. It’s unserveable, unless you just want to dig in with a spoon. 🙂
