With February comes thoughts of chocolate, chocolate, chocolate. Take one look around and you’ll see that chocolate means love and love means chocolate. One of my favorite things to do is experiment with dipping my favorite foods in chocolate to create new combinations of chocolate-y bliss. It’s easier than you think and oh so fun. All you need is a simple recipe for chocolate dipping and a few helpful tips.

Chocolate Dipped Anything

12 ounces of chocolate chips (milk, semi-sweet, or dark, depending on your preference)
3 tablespoons heavy cream

Directions
Fill a small saucepan halfway full of water and bring to a simmer over medium heat. Place a medium-sized glass bowl on top with the chocolate chips and cream inside. Stir frequently, scraping the sides and bottom of the bowl, until chocolate is completely melted and smooth in appearance. Remove from heat and dip your favorite foods (washed and thoroughly dried) into it. Place dipped foods on a sheet of parchment paper to cool and dry completely before serving.

TIP: Choose a high-quality chocolate chip for best results. The chocolate is the star of this show, so it’s worth a little splurge to take it over the top.

TIP: When dipping fresh fruits, pat them down with paper towels to make sure they are thoroughly dry. Moisture will keep the chocolate from sticking, and will also change the texture of the chocolate.

TIP: Allow excess chocolate to drip off before placing on the parchment paper. Too much chocolate will result in a strangely shaped pool of chocolate at the base.

TIP: Add extra wow factor by drizzling melted white chocolate (use 4 ounces of white chocolate chips and 1 tablespoon of cream) over your completely cooled chocolate dipped items.

My list of favorite foods to dip in chocolate grows longer by the year. Here’s where it stands today:

• Strawberries
• Raspberries
• Thick, kettle-style potato chips
• Clementine wedges
• Cheesecake bites
• Pretzels
• Cinnamon bears
• Pineapple wedges
• Oreos
• Raisins
• Craisins
• Brownies
• Marshmallows
• Soft caramels
• Frozen key lime pie
• Chocolate chip cookies

TIP: If you don’t have time or interest in dipping your own treats in chocolate, I’ve got you covered. My chocolate enrobed cookies are incredible. You, your valentine, and everybody on Planet Earth will go ga-ga for them.

Sweet & Chic Box

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Pigs in Pretzel Blankets
adapted from Mel’s Kitchen Cafe

24 Lil Smoky weiners

Pretzel Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water

Topping:
1/2 cup warm water
1 tablespoons baking soda
Coarse salt
3 tablespoons butter, melted

Directions
In a large bowl or the bowl of an electric mixer add the yeast, sugar, and warm water together and allow to sit for five minutes. Add in the salt and flour and knead until you have a soft, smooth dough that is slightly sticky to the touch. Knead the dough, by hand or machine, for an additional 5 minutes. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag. Close the bag, leaving room for the dough to expand to double the size, and let it rest for about 30 minutes.

Preheat your oven to 500°F. Transfer the dough to a lightly greased work surface, and divide it into 24 equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved.

Roll each piece of dough into a long, thin rope (about six inches long), and wrap it around one of the hot dog weiners, pinching the ends into themselves to hold firm. Next, immerse each one in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake for 7 to 9 minutes or until they’re golden brown. Remove from the oven, and brush them thoroughly with the melted butter. Serve with ketchup and mustard.

Super Roast Beef Sliders
adapted from No Biggie

24 dinner rolls
Deli-sliced roast beef
24 slices sharp cheddar or swiss cheese
1/2 cup butter
4 tablespoons worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1 tablespoon poppy seeds (optional)
1 tablespoon sesame seeds (optional)

Directions
Slice dinner rolls and stuff with slices of roast beef and cheese. Place snugly in a baking dish. (I use two 9 x 13 baking dishes.) Melt butter, worcestershire sauce, garlic powder, pepper, mustard, and seeds in a microwave-safe dish. Stir and then drizzle or brush evenly over all the rolls. Cover dishes with foil and bake for 30 minutes. Serve with horseradish sauce.

My Mini Pizza Appetizers are so fun and simple to make. You could even have guests create their own.

Party guests will love these Frosted Brownie Bites. They are perfect party fare!

My Baked Cake Donut recipe is the long standing favorite on this blog. Probably because these are absolutely delicious, and completely perfect for your party.

If you don’t have time in the kitchen, no need to worry. There’s plenty of great party fare available to order online. Check out my favorite Big Cookie Cake (frosted with your team’s colors) and the best party-ready basket, filled with cookies and brownies.

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Melted Snowmen Cookies

Cookie Dough
1 cup butter flavored shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Royal Icing
3 pasteurized egg whites
3 cups powdered sugar

Accessories
24 marshmallows
Black edible ink marker
Orange edible ink marker
Black gel icing
Colored confetti for buttons

Directions
For Cookies: Cream the shortening and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight or at least four hours.

Preheat oven to 375 degrees. Use a cookie scoop to divide dough. Mold each ball into a puddle-like shape, about 1/4-inch thick. Place cookies onto the prepared baking sheets. Bake for 6 to 8 minutes or until cookie has a golden appearance. Remove to a rack and cool completely before icing.

For Icing: In a large bowl with an electric mixer, whip egg whites until light and frothy. Add powdered sugar slowly, mixing on low, until completely incorporated and shiny in appearance. Turn speed up to high, and mix for 5-7 minutes, or until frosting develops thick, stiff peaks. Divide 1/3 of frosting into a pastry bag with a fine tip, then outline each cooled cookie. Add 2-3 tablespoons of water to the remaining icing, mix well, then transfer to to another pastry bag and fill in the remaining surface of each cookie. Use a toothpick to spread it out and fill in any holes.

For Accessories: Use the black and orange edible ink markers to draw eyes, mouth, and carrot nose on each marshmallow. Cut a small wedge out of the bottom of each marshmallow, so that it will sit with the head tilted up. Place each marshmallow on a still-wet iced cookie. Use confetti sprinkles to create buttons, then pipe black gel to create arm branches. Allow to dry completely before serving.

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Remember when you used to stand outside in the snow and catch snowflakes on your tongue? Well, these beautiful snowflakes are just as fun to savor in your mouth, and a great activity to do with the kids on a snowy day. No two snowflakes are alike, but every one is delicious!

Tortilla Snowflakes

Large flour tortillas
3 tablespoons butter, melted
1/4 cup sugar
1 tablespoon cinnamon
Sharp, clean kitchen scissors

Directions
Preheat oven to 425 degrees. Mix sugar and cinnamon together and set aside. Fold a tortilla in half, then in thirds. (If the tortilla is stiff, try microwaving it for 10 seconds to make it pliable.) Use kitchen scissors to cut shapes into the tortilla, then carefully unfold it to reveal a snowflake. Place it on a baking sheet, then brush it lightly with butter, then sprinkle liberally with cinnamon and sugar. Bake for 3-5 minutes, or until golden brown around the edges. Serve warm or at room temperature.

HINT: This isn’t just a fun activity for kids. I love to serve these to guests with a large scoop of cinnamon ice cream on top, with a drizzle of caramel and chocolate. It makes a fantastic dessert display!

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Mother Lode Popcorn Balls

12 cups popped plain popcorn
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon table salt
3/4 cup butter
1 cup toasted coconut
1/4 cup chopped pecans
1 cup semi-sweet chocolate chips
1 tablespoon canola oil
1/4 cup heavy cream
1/8 cup coarse sea salt (for garnish)

Directions
Place popcorn in an oversized bowl or large roasting pan. In a medium saucepan, combine brown sugar,  granulated sugar, corn syrup, water, vinegar, and table salt. Bring to a hard ball boil (260 degrees on a candy thermometer), stirring constantly. Once it reaches 260 degrees, remove from heat and stir butter in until completely incorporated, allowing caramel to cool slightly. Drizzle caramel evenly over the popcorn, followed by the toasted coconut and pecans, then let it sit for 2-3 minutes to cool a bit. Use a large spoon or spatula to carefully fold caramel into all the popcorn. Prepare your cleaned hands with cooking spray, butter, or ice cold water and form 3-inch balls, then place them on a sheet of parchment paper to cool completely.

While the popcorn balls are cooling, melt chocolate chips, canola oil, and heavy cream in a double boiler. Stir until smooth and shiny. Drizzle melted chocolate over popcorn balls, then sprinkle each ball with a pinch of coarse sea salt. Allow to set completely before serving.

HINT: If you don’t have one already, invest in a candy thermometer. It will take all the guesswork out of making perfect caramel and candies!

HINT: Serve popcorn balls in cupcake liners for a pretty display that keeps your hands clean.

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Oatmeal Chocolate Chip Smoothie

4 full graham cracker rectangles
1/2 cup non-fat plain yogurt (or vanilla)
1/4 cup brown sugar
1/4 cup chocolate malt mix (such as Ovaltine)
1 cup skim milk
1 teaspoon vanilla
2 tablespoons mini chocolate chips
1/4 cup oats
24 ice cubes

Directions
Add graham crackers, yogurt, brown sugar, chocolate malt mix, milk, and vanilla into a blender. Leave these to sit for two minutes together, allowing the graham crackers to soften. Add chocolate chips, oats, and ice cubes and blend everything on high for 2-3 minutes, or until ice cubes have been finely chopped. Serve immediately. Makes approximately four servings.

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Homemade Hot Cocoa

1/3 cup unsweetened cocoa powder
1/2 cup sugar
pinch of salt
1/3 cup boiling water
3 1/2 cups milk
1 teaspoon vanilla or rum
1/2 cup cold half-and-half

Directions
In a saucepan over medium heat, combine cocoa powder, sugar, and salt with the boiling water. Stir constantly until mixture has dissolved and comes to a low boil. Simmer for 2 minutes, then stir in milk and heat until liquid is hot, but not boiling. Remove from heat and stir in vanilla or rum. Transfer to four individual serving mugs and add a pour of cold half-and-half to reduce the temperature and add creaminess.

Peanut Butter and Chocolate Biscotti

10 tablespoons unsalted butter
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla
1/2 cup peanut butter, room temperature (smooth or chunky)
1 cup dry roasted peanuts (optional)
1 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Melt butter over medium heat until slightly browned. Remove from heat and allow to cool slightly. Whisk the flour, baking powder, and salt together and set aside. In a large mixing bowl, whip eggs together and add in sugar, vanilla, butter, and peanut butter. Slowly add in flour mixture until just absorbed. Fold in peanuts and chocolate chips.

Divide mixture in half, and use wet fingers to form dough into a long, flat log, about 15 inches long and 4-5 inches wide, and less than two inches tall on a parchment-lined baking sheet. Bake for 25 minutes, turning once, until edges appear golden brown. Remove from oven and allow to cool while the second log bakes. On a diagonal, slice the cooled log with a serrated knife (a bread knife works best), into 1/2-inch cookies. Lower the oven temperature to 325 degrees and toast the cookies cut-side down for 8-10 minutes, then flip them over and toast the other side an additional 8-10 minutes. Allow to cool before serving. Store in an airtight container for up to two weeks.

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Toasted Coconut Cinnamon Crisp Pops

1 cup toasted coconut
2/3 cup butter
10 ounces (1 package) cinnamon flavored or regular marshmallows
6 cups cinnamon flavored cereal
12-18 lollipop sticks

Directions
In a large pot over low heat, melt the butter. Lightly grease mini muffin tins and sprinkle a pinch of toasted coconut into each one. Add marshmallows to the melted butter and stir frequently until marshmallows have melted entirely. Stir in cereal, folding it in to incorporate all of the marshmallow and butter mixture. Spoon cereal into each muffin tin and press down tightly to fill the tin and adhere the coconut to the cereal.  Push a lollipop stick into the center of each tin and allow to cool completely before serving.

Mini Veggie Quiche

5 eggs
3 tablespoons half-and-half (milk or cream will do)
2 tablespoons dry pancake mix
1 cup shredded cheddar cheese
4-5 mushrooms, diced
1 small tomato, diced
2 tablespoons fresh parsley, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground mustard

Directions
Preheat oven to 350 degrees. Whisk eggs, half-and-half, and pancake mix together. Stir in cheese, mushrooms, tomato, and parsley. Add remaining seasonings, stirring until well combined. Spoon full tablespoons into greased mini muffin tins and bake for 10-15 minutes, or until golden brown. Serve at room temperature.

HINT: Use your own creativity in these recipes. Nearly any cereal will do for the crisp pops, and the quiches can be a canvas for whatever meats, chesses, and veggies you’ve got in the house. Use what you’ve got to create something completely original!

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One of my favorite things about the holidays is the prevalence of finger foods. I love visiting with friends at a party with a small plate of one-bite wonders, both savory and sweet, in my hand. It enhances conversation, I swear it.  And one of my favorite vehicles for finger foods is puff pastry. If you’re not already a fan of puff pastry, listen up. You can find it sold in sheets in the freezer section of any grocery store. Keep it in the freezer until you’re ready to use it. You can thaw it on the countertop or in the fridge. This secret ingredient is perfect to keep on hand at all times, because you can transform it into a fabulous fancy-looking appetizer, entreé, or dessert in almost no time. I’ve used it three ways today to create these fabulous finger foods, Pineapple Jalepeño Star Bites, Veggie Pizza Tartlets, and Apple Pie on a Stick. Serve them all throughout the holidays to rave reviews.

Pineapple Jalepeño Star Bites

1 sheet puff pastry, thawed
1 can (8 ounce) crushed pineapple, drained
1 package (8 ounce) cream cheese
2 tablespoons pickled jalepeño peppers, diced
1 handful fresh cilantro, chopped
1 teaspoon season salt

Directions
Preheat oven to 425 degrees. Unfold sheet of puff pastry and use a star-shaped cookie cutter to cut out multiple stars. Bake stars for 10-12 minutes, or until golden brown. Remove from oven and allow to cool. In a mixing bowl, add remaining ingredients together, stirring until well combined. Gently pry open each puffed star and fill with cream cheese mixture. Serve immediately or chill for up to 6 hours.

Veggie Pizza Tartlets

1 sheet puff pastry, thawed
1 plum tomato, finely sliced
1 green bell pepper, finely sliced
1/2 cup shredded mozzarella cheese
olive oil
balsamic glaze

Directions
Preheat oven to 425 degrees. Using a pizza cutter, slice puff pastry into bite sized squares and spread across a prepared baking sheet. Top each square with a couple of thin slices of tomato and pepper, topped with a dot of olive oil and a pinch of cheese. Bake for 8-10 minutes, or until cheese is bubbly and pastry has puffed. Remove to a serving tray and drizzle with balsamic glaze. HINT: Top these with any of your favorite pizza toppings, but avoid sauce. It will make you pastry soggy and keep it from puffing up.

Apple Pie on a Stick

1 sheet of puff pastry, thawed
1/2 cup of apple pie filling, finely chopped
lollipop sticks

Directions
Preheat oven to 425 degrees. Using a pizza cutter, slice puff pastry into 2-inch squares. Set one square on a prepared baking sheet and set a lollipop stick on top, about 3/4 of the length of the square. Put a small dab (about 1/2 teaspoon) of pie filling on the middle of the square, on top of the stick. Take another square of puff pastry and set it on top of the other, enclosing the filling and the stick. Work the edges of the dough to match each other and envelope the filling inside. Use the tines of a fork to press against the edges of the square, sealing the filling inside. Repeat until your baking sheet is full. Bake for 10-15 minutes, or until pastry is puffed and golden brown.

HINT: To get a gorgeous, glossy, golden-brown finish, brush puff pastry with a simple egg wash (one egg whisked with 2 tablespoons water or milk) before baking.

HINT: Modify any of these recipes to incorporate your favorite holiday flavors, salty, savory and sweet. The sky is the limit, so be creative!

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Yeast Donuts with Egg Nog Icing

2 envelopes dry active yeast
1 1/2 cup warm milk (105 degrees F)
1/2 cup sugar
2 eggs, room temperature
1/3 cup butter flavored shortening
1 teaspoon salt
4 1/2 – 5 cups flour
1 quart vegetable oil for frying

For Icing:
1/3 cup butter
2 cups powdered sugar
1/3 cup egg nog
dash of vanilla
sprinkles (optional)

Directions
In a large mixing bowl pour warm milk over dry yeast and allow to sit for 10 minutes, or until foamy. Whisk eggs and add to milk, followed by sugar, shortening, and salt. Mix on low speed with a dough hook, adding flour slowly until dough looks elastic and sticks a little to your finger.  Allow dough to knead on medium speed an additional 5 minutes. Transfer dough to a greased bowl, cover it with plastic wrap, and allow it to rise in a warm spot until it doubles in size (about an hour). Roll out dough on a floured surface to 1/2 in thickness, then cut out donuts and transfer them to a greased sheet of parchment paper to rise again until doubled in size.

Heat vegetable oil in a pot or dutch oven until it reaches 350 – 360 degrees. (Keep a close eye on the temperature of the oil and adjust heat to keep temperature consistent.) While the oil is heating, combine all icing ingredients together in a saucepan, stirring with a whisk until smooth and creamy. Remove from heat and set aside. Once oil is hot, drop 1 or 2 donuts in the pot and allow to brown slightly before flipping over to cook the other side (about 30 seconds each side). Allow cooked donuts to drain in paper towels before dunking in icing and allowing to cool on a wire rack. Add sprinkles while icing is still wet.

Once all the donuts have been cooked, cook 5 0r 6 donut holes at a time, flipping constantly to ensure even cooking. Drain on paper towels, then ice and allow to cool completely.

HINT: Make these donuts any time of year! Substitute egg nog for milk or lemon or orange juice to create a fresh glaze.

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