Valentines Day- Rolos

Use decorative paper to wrap the Rolos in. On the inside as the candy is unwrapped write I like the way you roll.

Valentines Day- Gum

I 'chews' you Valentine

Valentines Day- Sweedish Fish

Of all the fish in the sea, you're the only one for me

White Chocolate Covered Valentines Day Oreos

I found a mold at a local craft store and didn't realize it's purpose was to cover Oreos when I bought it. But who doesn't love a white chocolate covered Oreo? Of course there's not much to the 'recipe.'

My mom bought a Babycakes Chocolatier Mini Dipper at Kohl's.  We use it more to keep the chocolate warm than to actually melt the chocolate.

 We've had a lot of trial and error with melting chocolate but we've found that using Wilton's Candy melts and butter flavored Crisco make the smoothest, easiest to work with melted chocolate. 

We put about half the bag of chocolate pieces in a microwavable bowl, add about 2 tablespoons of the Crisco and microwave for about a minute, stir it up and continue to melt in 20 second intervals as needed.

Next we poured a little bit of chocolate in the mold, popped an Oreo in and the covered the top with more melted chocolate. Be sure to let the chocolate completely cool before removing for mold, they should just fall out, if you force then they'll crumble. Decorate however you'd like!

Strawberry/Brownie Cupcakes!

We had a few special visitors to help with my next project.  My friend Ney’Shawne and I had been talking about getting together and baking with her kids for the longest time.  We finally set a date and made these really yummy Valentine’s Day themed cupcakes.  They’re not as difficult to make as they may look.  The cupcake pictured is topped with white melting chocolate, I had left over from the Oreo cookie project.  However they’re yummy with regular vanilla icing.

 Ingredients

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.