Truffles and Lollipops for Valentine's Day

I was caught without a car to go to the store and with weather that was windy, rainy and blustery. So to make something special for Bob as a Valentine’s Day surprise, I had to make do with whatever I had on hand.

I’d come across this recipe from the Sandra Lee Semi-Homemade site some time ago and thought I’d put it to good use. Normally truffles are made with good quality chocolate. But there’s nothing wrong with using a chocolate, like Hershey’s, to improvise.

Bob gave it a thumb’s up so they must be good. I can’t always tell with just my own opinion.

The lollipops are also another improvisation. I tried making these at Christmas but found that working with sugar is certainly a difficult thing to do unless you’ve been doing it for a while. In other words, I was just too slow and the candy mixture set too quickly for me to anything with.

This time I had everything ready and actually timed myself to make it happen. Lollipops are so easy and yet so difficult unless you have quick hands and prepare everything in advance, mise en place.

The great thing about this recipe is that you don’t need any flavoring oils or coloring gels to make the pops. You use regular old Jell-O. Can you imagine the possibilities? I think I’ll make green (lime) shamrock lollipops for Saint Patty’s Day.

Hershey’s Kiss Truffles

(Inspired by Sandra Lee)

28 dark chocolate Hershey’s Kisses
¼ teaspoon cinnamon
1 teaspoon Kahlua
2 tablespoons plus 2 teaspoons whipping cream
10 pieces of chocolate candy (I used Rollos, caramel filled Kisses and M & M’s)
Red and white sprinkles
Cocoa powder

1. Remove wrappers from dark chocolates. Place the chocolates, cinnamon, Kahlua and whipping cream in medium microwave-safe bowl. Microwave at medium (50% power) 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

2. Remove wrappers from other chocolates. Using about 1 tablespoon of dark chocolate mixture for each truffle, shape chocolate around each separate chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in sprinkles or cocoa powder; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

Red Cherry Lollipops

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:

20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Directions

Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. (I used heart shaped lollipop molds) Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Happy Valentine's Day!

It doesn't take much to show someone you care. Something store-bought is special, but something homemade is even better. When my daughter asked if I was going to make a special Valentine's Day Dessert, I told her I was going to use the mini cupcakes I had in the freezer. The look on her face was priceless. "Mom, cupcakes...again?"

Well, yes. But these cupcakes are going to knock your socks off, I said.

She and I had been shopping at the Outlet Mall not too long ago and we went into the Kitchen Gourmet Shop. I found the coolest item.

This little jar of flavored powders, by Dean Jacobs, was right there on a shelf just waiting for me to pick up and take home. The flavors are:
Lemon
Orange
Blueberry
Raspberry
Strawberry
Green Apple

I couldn't resist. I kept thinking of the possibilities. They not only flavor the icing, but color it as well. It might not be a new item for many of you, but it was for me. We don't have a Williams Sonoma or Sur la Table in El Paso. If I want something special, I have to drive up to Albuquerque to get it.

I couldn't wait to get started. The mini frozen baby cakes I had were cinnamon chocolate, so I knew I was on the right track.

I whipped up a batch of White Chocolate Frosting and pulled out the flavorings. Here's the result.

The colors were light and the flavors were subtle, but obvious. They were fantastic. Topped off with a few SweetHearts and they made a gorgeous presentaton.

Well, my daughter, not to be outdone, took some of the left over baby cakes, dipped them in some milk chocolate ganache and made some squiggles on the tops after the ganache had set. She placed these in a heart-shaped box we had kept from last years Valentine's Day and made her baby cakes look like little truffles. She (with Brian's help) was quite please with herself.

So, it's turned out to be a delicious and easy Valentine's Day dessert even with all the researching on FAFSA, credit transferring, and apartment hunting we're doing for her for when she goes to Arlington next semester to complete her studies. We'll be going to Dallas next month for her advising and we'll make time to go to the cooking stoes and container shops (with my son Michael and daughter-in-law Jennifer) while we're there.

Have a loving and pleasant Valentine's Day with your loved ones. Remember it doesn't take much to show someone you care.

White Chocolate Frosting

6 oz. white baking chocolate (chopped up)
1/4 c. heavy cream
2 sticks butter
1 c. powdered sugar

Stir white chocolate and whipping cream in pan over hot water until melted and smooth. Cool. Add butter and sugar; beat on high until light and fluffy. Makes about 3 cups. Keeps well in refrigerator.

If you are going to use the Icing Flavors, I suggest you start out sparingly (about 1/4 teaspoon) and MIX THE POWDER IN WELL.

Enjoy the day and feel the love. Hugs everbody.