Cookie Gift Baskets Tip & Recipe Blog

Archive for the ‘No bake’ Category

If you're looking for a delicious and romantic Valentine's Day treats, here's a simple mouth-watering idea!  Chocolate covered strawberries can be very expensive, but in just a few easy steps you can make your very own!

Ingredients

• 6 ounces semisweet chocolate (chopped)
• 3 ounces white chocolate (chopped)
• 1 pound (about 20) strawberries with stems

Directions

Wash and dry the strawberries well.

Melt the chocolates in separate bowls in a microwave at half power for 1 minute.  Stir and then heat another minute if needed. Repeat until melted.

Line a cookie sheet with wax paper. Holding the strawberry by the stem, dip the strawberry into the dark chocolate, lift and twist slightly letting any drips fall back into the bowl. Set strawberries on the wax paper. Repeat with the rest of the strawberries. Once you finish dipping the last strawberry, dip a fork in the white chocolate and drizzle over the dipped strawberries (starting with the first strawberry you dipped, so the chocolates don't blend).

Set the strawberries aside for about 30 minutes until the chocolate sets.

What about white chocolate? Check out how you can use white chocolate in baking!

So you've grown fond of fruit, or maybe you're fond of mousse. Well this is the perfect recipe to give you a little bit of both! This little recipe is better than cookies, better than brownies, and better for you too (maybe).

• 1 tbsp. orange rind, grated
• 1 cup unsweetened orange juice
• ¼ cup granulated sugar
• 2 packets of gelatin
• 2 cups plain yogurt, fat free
• 10 ½ oz. frozen raspberries, drained

In a saucepan, mix orange rind, orange juice, sugar and gelatin. Heat to dissolve gelatin. Remove from stove. Leave to set in refrigerator for 30 minutes.

Pour gelatin mixture into bowl of food processor, mix until mixture is creamy. Add yogurt and raspberries and beat again. Pour into dessert dishes or a mold and refrigerate for 1 hour. Serve cold. [4 servings]

Ingredients:

• Semisweet or milk chocolate for melting
• A variety of ingredients to mix with chocolate, such as chocolate morsels, candy-coated chocolate treats, mini-marshmallows, peanut butter, honey, cereal, nuts, and candy flavorings, placed in separate containers with spoons.
• Microwave-safe bowl or saucepan for melting chocolate
• Large spoon
• Plastic spoons and knives
• Candy-bar molds, one per person Use shaved or finely chopped chocolate, chocolate morsels, or chocolate discs. Candy-bar molds are available at party-supply or arts and crafts stores. If you prefer, you may combined the melted chocolate and mix-ins in a small bowl and spread the mixture into the mold for a chunkier chocolate bar.
  1. Melt the chocolate in the top of a double broiler, uncovered, over low heat. Or microwave on high power for 1 minute, check chocolate, stir, and place back in the microwave for another minute. Repeat until the chocolate has melted.
  2. Spoon a small amount of the melted chocolate into a mold (leaving room for additional ingredients). Spread the chocolate evenly with a plastic knife. Gently tap the bottom of the mold to remove any air bubbles.
  3. Pick mixing ingredients for candy bars and place them on top of the chocolate. Cover with additional melted chocolate and spread until smooth.
  4. Let the chocolate cool slightly, and place the mold in refrigerator or freezer to harden, 5 to 30 minutes, depending on the thickness of the chocolate. When the chocolate begins to separate slightly from the mold, and the mold is no longer warm to the touch, remove the chocolate. If necessary, gently dip the bottom of the mold in the warm water to loosen chocolate.

• 1 cup sugar
• 1/3 cup water
• 3 cups flaked coconut

Boil the sugar and water until a thread is formed when fork is dipped in and raised. Stir in the coconut; cook over low heat, stirring frequently until a soft ball is formed when mixture is dropped into cold water.

Drop by tablespoon onto a greased surface.

If you are making these to put into holiday gift baskets, make sure they have ample time to cool before they are packaged.