Valentine's Day Treats

HAPPY VALENTINE'S DAY!!

I decided to try and win the love of my new co-workers with some homemade treats for Valentine's Day. And it worked! Everyone enjoyed the goodies. Chris sent me a website with a recipe for homemade thin mints. These were a little time consuming in my opinion but so worth it. I would still buy the box of them from Girl Scouts just to have instant gratification.

The cake balls are a required holiday treat I share. Everyone seems to love them. They're so moist and delicious you can't have just one. They're very versatile so you can make shapes and try different cake mixes. Making homemade cake just for these cake balls seems like a waste of time and good ingredients so the boxed mix is definitely the way to go.






















THIN MINTS

2 1/4 c all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 c white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind) I used evaporated milk since I had it on hand.
1/2 tsp vanilla
3/4 peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream butter and sugar together. Put the mixer on low speed and add the milk and extracts. Gradually add the flour mixture until incorporated.

Shape dough into two logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and freeze for at least 1-2 hours until dough if firm.

Preheat oven to 375 degrees. With a sharp knife, slice dough into rounds no more than 1/4 thick. If they are too thick they will not be crisp. Place on parchment lined baking sheets. Cookies will not spread very much so you can put them close together. Bake for 12-14 minutes until cookies are firm at edges. Cool cookies completely on wire rack before dipping in chocolate.

DARK CHOCOLATE COATING

10oz dark or semisweet chocolate
1/2 cup butter, room temperature

In microwave safe bowl, combine chocolate and butter. Melt on high in microwave stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

Dip each cookie in melted chocolate, using a fork turn to coat and give a little shake to remove excess chocolate. Place on parchment or wax paper to set up for at least 30 minutes or until chocolate is dry.

Makes about 4 dozen cookies.

RED VELVET CAKE BALLS

1 box red velvet cake mix (cook as directed on box for 13x9 cake)
1 tub cream cheese frosting (16 oz.)
1 pkg chocolate bark or baking chocolate (regular or white)
wax paper

After cake is baked and cooled completely, crumble in large bowl. Mix thoroughly with the whole tub of cream cheese frosting. I use a sturdy spoon or rubber spatula. Using a cookie scoop, make balls of the mixture and lay onto cookie sheet. (should make 45-50.) Chill in the freezer for a couple of hours or until firm. Melt chocolate in microwave per directions on package. Using a fork, turn balls in the chocolate and tap off excess. Then lay on wax paper until dry.