Posts Tagged 'Valentine’s Day'

Ice Cream Truffles

Here’s another easy, make-ahead dessert for Valentine’s Day (or any day, really). Combine your sweetie’s favorite ice cream with their favorite candy bar and serve up some customized ice cream truffles.

Ice Cream Truffles
Adapted from Real Simple

Ingredients:
1 1/2 quarts ice cream (I used Breyers Smooth and Dreamy Chocolate Chocolate Chip)
8 – 12 ounces candy bars, chopped or processed in the food processor (smaller ice cream shapes will have more surface area and will require more candy; I used 4 ounces each of Butterfinger and Take 5)

For round truffles:
Line 2 baking sheets with parchment or foil.  Freeze for 10 minutes.  Remove one sheet.

Using a melon baller or ice cream scoop, scoop the ice cream and place individual balls on baking sheet.  Return sheet to freezer.  Repeat this process with second sheet.  Freeze the balls for 30 minutes, or until firm.

Place the chopped candy on a small plate.  (Use multiple plates for multiple candies.) Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings.  Freeze for 30 minutes before serving. For longer storage, place in a freezer bag or airtight container and freeze.

For heart-shaped truffles:
Allow ice cream to soften on the countertop until it has a spreadable consistency (or microwave on low until spreadable).  Line an 8 x 8-inch baking pan with parchment or foil.  Place ice cream in baking pan, smooth top, and cover with plastic wrap. Freeze for 6o minutes, or until firm.

Line 2 baking sheets with parchment or foil.  Freeze for 10 minutes.  Remove one sheet.

Remove ice cream from freezer.  Remove plastic wrap.  Invert over a cutting board and peel away parchment or foil.  Using a heart-shaped cookie cutter (mine was 2 1/2 inches wide at its widest point), cut heart shapes and place hearts on baking sheet.  Return sheet to freezer.  Repeat process with second baking sheet.  If desired, scoop ice cream scraps into balls and place on baking sheet as well.  Freeze for 30 minutes, or until firm.

Place the chopped candy on a small plate.  (Use multiple plates for multiple candies.) Working with 1 baking sheet at a time, gently roll the hearts (and balls, if you scooped the scraps) in the toppings, using your hands to gently press in the toppings.  Freeze for 30 minutes before serving.  For longer storage, place in a freezer bag or airtight container and freeze.

Ice Cream Truffles

The easy way...

Individual Ice Cream Truffle

Take 5... Yum!

Heart-Shaped Ice Cream Truffles

The hard(er) way...

This is one of those recipes (though it’s barely a recipe, I’ll admit!) that really can’t go wrong as long as you start with delicious ingredients.  Plus, I love that the work is already done and these truffles will taste just as good after dinner on Tuesday as they did the day I made them.  Happy (early) Valentine’s Day, everyone!

TIPS:  I suspect that drier candy bars (like the ones I used, or Heath, Toblerone, etc.) work best with this recipe because they won’t bond into lumps due to an excess of caramel, peanut butter, or other delicious ooey-gooey elements.  If you try a gooey candy bar with these, though, let me know how it goes.  Also, I initially intended to make mini heart truffles, but my mini heart cutter was too shallow to cut through the ice cream in the 8 x 8-inch block.  If you want to make minis, put the ice cream in a 9 x 13-inch pan instead.

Recipe link: Ice Cream Truffles

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Nutella Hot Chocolate

Today was a cold one here in Denver (it’s 17°F now), and I’ve been under the weather lately with a scratchy throat.  Feeling chilly and a little bit sorry for myself, I decided I deserved a treat: Nutella Hot Chocolate, or the most delicious, bare-minimum effort dessert ever.  I first had it at my friend Christopher’s (on the recommendation of his cousin, Nicole), but we thought it could have been more chocolatey.  I’ve played with the proportions, and I think I have it just right.

Nutella Hot Chocolate
Serves 2

Ingredients:
1 1/2 cups milk (I used 1%; use whole for a richer drink)
3 tablespoons Nutella

Method:
Place milk in a small, heavy-bottomed saucepan.  Bring to a bare simmer over medium heat.  Whisk in Nutella until completely incorporated.

Nutella Hot Chocolate

That’s it!  It’s so easy, but so delicious.  With these proportions, you get a perfect amount of chocolately, nutty Nutella flavor.  This would be an ideal dessert for Valentine’s Day if you’re looking for something warm and comforting but super easy (especially served with heart marshmallows, which I cut from large store-bought marshmallows using a mini heart cookie cutter).

TIPS:  The first time I made this at home, I used Nutella that had been in the pantry for a while.  Fresh Nutella dissolves much better than Nutella that’s past its prime.

Heart Cookie Pops

For as much as I love making decorated sugar cookies, I often wish the process could be shorter.  It takes several hours (not all hands-on time, thankfully!) to even get to the point where you have cookies to ice.  Icing then takes a minute or so per cookie and they have to rest for at least four hours (!!!) before you can pipe anything on top.  I get exhausted just thinking about it.

So when I saw this recent cookie pop project in a Fancy Flours e-mail, I knew I had to give it a try.  The cookies were so cute, but they didn’t have any icing.  I am completely in love with my regular cookie recipe (No-Fail Sugar Cookies), so I decided to use my usual recipe with their technique.

I have made hundreds and hundreds of sugar cookies over the last five years, but I had never colored the dough before.  Talk about an easy way to dress things up!  I used Wilton’s gel paste food coloring in rose, and I added it after the butter and sugar were creamed but before the egg, vanilla, and flour mixture.  Once the dough was chilled and firm, I rolled it as usual and cut it with a 2-inch heart cookie cutter. I put each heart on top of a popsicle stick (my stash of white candy sticks is MIA, so I used what I had) and pressed the dough gently so it would adhere.  Fancy Flours suggested silver dragées in the corner of each heart but I had pearl ones; again, I used what I had.

My perfect baking time for 2-inch cookies was 8 minutes at 350°F.  I cooled the cookies for five minutes on the baking sheets before carefully transferring them to wire racks to cool completely.

Heart Cookie Pops

Pretty cute, huh?  And I loved that they were done once they were cool…  No additional decorating necessary!  Here are a few notes for any of you who want to give this one a whirl:

  • Based on the scale of dragée to cookie, I’d say Fancy Flours used a 1 1/4-inch cookie cutter.  I used a 2-inch cutter.
  • I think the white candy sticks look nicer, but the popsicle sticks will provide better support for a larger cookie.
  • I experimented with dragées around the entire perimeter of the cookie, but the results weren’t good.  Some of them dissolved a bit and shrunk during the baking process, which was really obvious when there were 10 or so per cookie.  One is perfect (and less time-consuming to place).
  • You could make a really cute Valentine’s Day “bouquet” with these if you stuck the bottom of the sticks into craft foam (maybe shaped like a heart and painted red or pink?).  They’d make great gifts individually wrapped and tied with a bow as well.

Update 2/15/11: I baked some mini (1 1/2-inch) heart cookies yesterday afternoon and the dragées held up beautifully.  I think the shorter baking time (5 1/2 – 6/1/2 minutes for the minis) made all the difference.  Heart-shaped Red Hots worked well as decorations for both the mini and larger cookies.

Recipe link: No-Fail Sugar Cookies

Quick and Easy Valentine’s Day Recipes

Since I just passed on these recommendations to a certain someone (I won’t give you away!), I thought I might as well share them with the rest of you.  These are recipes that I think are special enough for your sweetie but fast and easy enough for the cook to be able to relax and enjoy the evening.

Chicken with Olives and Sun-Dried Tomatoes – Juicy chicken with elegant presentation, plus you can assemble it a day ahead.

Goat Cheese “Ravioli” with Parsley Sauce – Use wonton wrappers to make almost-homemade ravioli.  This one can even be made a day ahead (or frozen) to make mealtime that much easier.

Halibut Meuniere – This is a fast, fresh-tasting fish option.  Love that golden crust!

Pan-Seared Steak – No grill required.  This is a great way to create a steakhouse-style meal at home.

Pear and Prosciutto “Carpaccio” – This one is more of an appetizer, but it’s gorgeous and easy.  Reduce the balsamic vinegar a day before to get things on the table even faster.

Penne with Vodka Sauce – Pink sauce is so in line with Valentine’s Day, don’t you think?

Prosciutto-Wrapped Pork Chops – As I said in the original post, this one is AMAZING.  No one will believe it only took 15 minutes to make.  Be sure to get prosciutto di Parma at the deli, though…  The packaged stuff is borderline inedible.

Raisin-and-Bread-Stuffed Pork Chops – It’s comforting and delicious, and it only takes 25 minutes to go from ‘fridge to table (including a side of veggies).

Let me know if you give any of them a try!




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