I recently whipped up a batch of heart-shaped Rice Krispies treats for my friends “Bridesmaids Meet & Greet” party and they were such a hit! These festive desserts are so easy-to-make, delicious and the perfect treat for Valentine’s Day.
1 bag of large marshmallows
5 cups Rice Krispies® cereal
1/4 cup butter
1/2 teaspoon vanilla extract
Melting wafers (strawberry, vanilla or chocolate)
Heart shaped cookie cutter
In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted. Add the vanilla to the marshmallows and stir. Add Rice Krispies a few cups at a time and stir to coat.
Using a buttered spatula, press 1/2 of the Rice Krispies mixture in a buttered 8″ x 8″ pan. Turn pan over onto a cutting board. Mixture should release easily from pan. Using the cookie cutter, press into mixture to cut out the heart shapes. Repeat this step until you have run out of space, reform the mixture and continue to cut out hearts using the cookie cutter. Repeat same process with the remaining 1/2 of the Rice Krispies mixture.
In a separate bowl, heat melting wafers per the direction. If using vanilla wafers, add coloring if desired. Dip the corners of the hearts in the melted chocolate and let cool on a piece of wax paper.
It’s almost Valentine’s Day and tonight I made some bitchen’ Chocolate-Grenache truffles for a Valentine’s Day pajama party I’m attending tomorrow. The requirements? Jammies, vino and some sort of chocolate goodness to share. I had a few glasses left of the 2009 Bitch Aragon Grenache from Spain that I opened last night to pair with my pizza and decided to use it up in this easy-to-make and oh so decadent recipe.
1 cup grenache wine (you can substitute any strong red wine. I’ve make Cabernet and Zin truffles before… experiment and have fun!)
6 tablespoon heavy cream
1 ¼ cup confectioners sugar (sifted)
In a small saucepan heat the wine on medium-high and reduce until you have about 4 tablespoons. Once reduced, melt chocolate on low with the butter and wine reduction using a double boiler. Don’t have a double boiler? No problem. Heat some water in a pot and place a heat resistant bowl over it. This will allow the chocolate to melt without it burning. Stir the mixture until smooth and then remove from heat and mix in cream and powdered sugar. Pour mixture into a glass baking dish. Cover and chill over night.
Once chilled, use a scoop to portion the truffles and roll to desired ball size. Roll in following mixture to coat.
1/3 cup confectioners sugar
2 tablespoon cocoa powder
1 teaspoon ground cinnamon
Makes 24 truffles *Use the best quality chocolate you can find. Chocolate chips will not work well for this recipe.
Thanks to our winery chef, Robin Lehnhoff-McCray, who shared with me a similar recipe many years ago!
This is a wine about pleasure. Subversive pleasure. Dark cherry and raspberry aromas are underpinned with spicy, peppery notes with hints of anise. Aragon Grenache displays extraordinary natural acid balance, even at elevated ripeness levels
Winemakers will tell you that Grenache is a bitch to grow. And, it’s a bitch to make. It’s a wine that can easily be vapid, but potentially as profound as wine gets. Bitch Grenache Aragon 2009 from a selection of un-oaked Grenache wines from various sub-regions of Aragon and Navarra, around the Southern regions of the Ebro river valley. The wine sees no oak. The objective of the wine is to provide pure, explosive, unadulterated, hedonistic, uncompromising, juicy Grenache.