SCS: 52 Week / Thursday Challenge #7
I like to think that Valentine's Day is for the Love of My Life.... And because I have several, between my Husband and my boys, I always feel like I have to make a choice. So for my February Challenge to all of you, I am going to give you a choice.
You can choose Challenge A ~
Which will be like the Sweetheart Chocolate Lollipops:
You need to use a brown base, White or Cream DP with Red and Pink Accents
OR
You can choose Challenge B ~
Which is like the Jell-o Cupid Cups:
You need to use a red base, White or Cream DP with Chocolate Accents
Chocolate Lollipops
Prep Time: 20 min ~ Total Time: 2 hr
Makes: about 2-1/2 doz. or 30 servings, one pop each
Ingredients:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup* (1-1/2 sticks) butter
2 cups sugar
3 * eggs
1 tsp. vanilla
2 cups* flour
4 squares BAKER'S White Chocolate, melted
* Assorted Valentine sprinkles
Directions:
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.
SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with chocolate; decorate with sprinkles. Let stand until chocolate is firm.
Cupid Cups
Prep Time: 15 min ~ Total Time: 4 hr 15 min
Makes: 8 servings, 2/3 cup each
Ingredients:
1 square BAKER'S Semi-Sweet Chocolate, melted
2 cups* boiling water, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups* cold water, divided
ice cubes
1 cup* thawed COOL WHIP Whipped Topping
Decorations: assorted Valentine sprinkles and candies
Directions:
DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.
The Recipes are from Kraft at www.Kraft.com
My samples are:
The Keyword is SCS52WK07
