Valentines Day Treats

 Cake Pops dipped in chocolate and topped off with some white chocolate!

Truffles dipped in white chocolate with white sprinkles on top.

These truffles are amazingly good and very simple to make, so if you want an easy treat to make for your  special valentine. Go ahead and try these you can do it!

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Melt in your Mouth Truffles

makes 3 dozen

Melt 1/2 cup heavy cream

8 Oz. dark chocolate (coursly chopped)

Stir In - 1/4 cup butter softened

Cool then add 2 teaspoons vanilla

Refrigerate til firm

Make 1” balls and roll in finely chopped nuts, cocoa, powdered sugar, etc.

Refrigerate and Store

Peanut Butter Balls

1/2 Cup peanut butter

3 Tlbs. butter

1/4 Cup Rice Krispie Cereal

1 Cup powdered sugar

Combine and knead til smooth, shape into balls.

Dip in chocolate.

Simple Truffles

2 1/2 pks of Bakers Chocolate or (20 squares)

or 1 Bag of White chocolate Chips

8 oz. pkg of Cream Cheese

Decorations of your choice

1. Melt chocolate and beat cream cheese w/mixer until creamy.
2. Blend in melted chocolate and refrigerate until firm.
3. Shape into 36 balls and place on wax paper.
4. Melt remaining chocolate and use fork to dip truffles and decorate.

Desert trip to Las Vegas and Phoenix

So last week I spent a few days in Las Vegas at the Bellagio, while the hubby worked. It was incredibly uncomfortable due to the heat. I did however, get alot of eye candy. The glitz, glamour and gateau was unbelievable. This was a picture I took of a treat at the Bellagio Cafe, who needs any other cafe' or restaurant. Who cares what it tastes like, I just want to look at it and continue taking pictures of all of their treats. The gelato was also pretty and tasted truly amazing, love the coconut. I feel inspired to paint food items after close observations of these unbelievable desserts. Oh yes...I will for now add them to my library. One can dream of all the time in the world. After leaving Las Vegas we scooted over to Phoenix to visit our oldest daughter, another fine desert locale. I will appreciate the desert come December, January and February. So looking at this pretty chocolate gateau, I find the textural element of the photogragh interesting. I am drawn to the matte and glossy finish of the dessert. The blue and white seem to balance the heaviness of the chocolate. It seems to compliment the pink on the table or counter. Let's keep this wonderful picture, it just lures me in.