Valentine Day Recipes
● By Hood Magazine
Chocolate Covered Strawberries
- 6 oz semisweet chocolate, chopped
- 3 oz white chocolate, chopped
- 1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute, or until melted.)
Once the chocolates are melted and smooth, remove from heat. Line a sheet pan with parchment, or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Recipe courtesy: Food Network Kitchens.
Pink Yogurt Popsicles
- 1 c strawberries
- 2 c greek yogurt, divided
- 4 tbsp lemon juice divided
- 8-10 drops of stevia
In a blender or food processor, combine strawberries, half a cup of the yogurt, 1 tbsp lemon juice and sweetener. Blend until smooth. Remove to a bowl or measuring cup. Mix remaining 1 cup yogurt, 2 tbsp lemon juice and sweetener together until smooth. Divide strawberry mixture among 8 popsicle molds or paper cups. Tap molds firmly on counter to settle mixture to the bottom. Divide plain yogurt mixture among molds or cups and tap firmly. Top with yogurt mixture and tap firmly to even out. Place molds in freezer and chill 1 hour, until just starting to firm up. Add popsicle sticks and freeze until completely firm, at least another 2 to 3 hours.
Makes about 8 regular-sized popsicles, but how many will depend on the size of your molds or paper cups.
Recipe courtesy: alldayidreamaboutfood.com
Chocolate Covered Pretzels
- Candy melts, pink, white and red
- Waxed paper
Melt the candy melts in a microwave safe bowl/cup, or use the double broiler on the stove. Dip the pretzel into the melted chocolate and let the excess drip off. Cover with sprinkles and lay on wax paper to harden.
Recipe courtesy: mommysfabulousfinds.com