Easter eggs

Ingredients
Easter Eggs (see Vanilla Variation, lower right):
1/3 cup butter or margarine
1 package (about 3 ounces, 4 servings) chocolate pudding and pie filling mix (not instant)
1/4 cup milk
1/8 teaspoon almond extract
1-3/4 cups powdered sugar
1/2 cup finely ground blanched almonds
Chocolate Coatings (recipes follow)

Directions
1. Eggs: Melt butter in saucepan over medium-low heat. Stir in pudding mix until smooth. Gradually add milk, whisking constantly, until mixture is thickened and creamy, about 5 minutes. Remove from heat. Stir in almond extract. Turn into large bowl. Cover surface of pudding directly with plastic wrap. Cool to room temperature, about 20 minutes, stirring occasionally.

2. When pudding is completely cooled, beat in confectioners' sugar with wooden spoon until smooth (mixture will be stiff). Stir in 1/2 cup almonds. Cover; refrigerate 30 minutes or until mixture holds its shape.

3. Using 2 level measuring tablespoonfuls cream for each large candy or 1 level tablespoonful for each small candy, form into egg shapes. Place on small baking sheet. Cover loosely with plastic wrap. Refrigerate 1 hour or until eggs are firm.

4. Prepare desired chocolate coating: Melt together chocolate and shortening in top of double boiler over hot, not boiling water, until smooth. Pour into bowl. Let cool for 5 minutes.

5. Line baking sheet with waxed paper. Reshape eggs if necessary. Place eggs, one at a time, in chocolate coating; using a fork, roll egg around in chocolate to coat completely. Remove egg with fork, letting as much excess chocolate as possible drip back into bowl.

6. Place eggs on waxed paper–lined baking sheet. Touch up coating with small metal spatula, if necessary. Let stand at room temperature until firm. If eggs become too soft while dipping, refrigerate to firm. Repeat process, dipping eggs in chocolate coating again. Let eggs firm completely.

7. Decorate with swirls of contrasting melted chocolate. Using thin spatula, loosen; place on serving platter.

8. Chocolate Coatings: 12 ounces (2 cups) milk chocolate chips + 6 tablespoons solid vegetable shortening.12 ounces (2 cups) semisweet chips + 1/4 cup solid vegetable shortening. 16 ounces (3 cups) white baking chips or 8 bars (2 ounces each) premier white "chocolate" baking bars + 1/2 cup solid vegetable shortening.

Vanilla Variation: Substitute 1 package (about 3 ounces, 4 servings) vanilla pudding and pie filling mix (not instant) for chocolate, 1 1/2 teaspoons vanilla for almond extract, and 1/4 cup finely chopped red candied cherries for almonds. This variation is harder to shape than the chocolate egg; refrigerate overnight. Makes about 10 large or 20 small eggs.

Peanut Butter eggs

INGREDIENTS
1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Coeurs a la Creme

Ingredients
Makes 8
7 sheets phyllo dough (7 by 13 inches), available in the frozen-food section of your supermarket
3 tablespoons unsalted butter, melted
6 tablespoons confectioners' sugar, sifted
1 cup cottage cheese
8 ounces cream cheese, room temperature
1 cup plain yogurt
1 pomegranate, (optional)
12 edible sweetheart rose petals, (optional)
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.
Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.
Using a coeur a la creme mold as a guide, cut out four hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.
Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.
Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.
Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.
When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.

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Valentine pops

Ingredients
Makes 32 pops (2 1/2 inches each)
FOR THE SUGAR COOKIES
2 cups sifted all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 large egg
32 white lollipop sticks (6 inches long)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1/2 teaspoon baking powder
FOR THE CANDY CENTERS
1 cup light corn syrup
2 cups sugar
1/8 teaspoon peppermint, cinnamon, or other flavored oil, optional
Paste or gel food coloring in pink tones
Directions
In a large bowl, sift together flour, salt, and baking powder. Set aside.
In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

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Valentine Hot Chocolate

Ingredients
4 cups whole milk
2 tablespoons sugar
2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
4 tablespoons finely chopped or shaved semisweet chocolate
Directions
Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.

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Valentine cookies

Ingredients
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained
Directions
Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

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Strawberry Valentine cakes

Ingredients
1/2 cup butter
1 cup sugar
1/3 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup milk
1/4 cup strawberry jam
Bittersweet Chocolate Ganache
12 medium strawberries
3 ounces bittersweet and/or milk chocolate curls

Directions
1. Preheat oven to 350 degrees F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.

2. In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.

3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.

4. Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.

5. If cupcakes don't have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.

6. Prepare Bittersweet Chocolate Ganache. (below) Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls.

7. Bittersweet Chocolate Ganache: In a medium saucepan, bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 10 ounces bittersweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir until smooth. Whisk in 3 tablespoons butter, 1 tablespoon at a time, whisking until ganache is smooth.

8. Makes: 12 cupcakes

9. To Bake Ahead: Prepare as directed through step 4. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Continue as directed in step 5.

Valentine Cupcakes

Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

Directions
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Valentine truffles

Chocolate Valentine's Treat

Ingredients:

1 ½ lbs (about 4 cups) milk chocolate melted
1 cup whipping cream
1 ½ teaspoon raspberry flavoring (test for desired flavor)

Line an 8 inch baking pan with plastic wrap and set aside
Place chocolate (cut in small pieces) in a glass bowl with the oven at 175 degrees until chocolate is melted. Or melt in dutch oven.
Whilst chocolate is melting, scald cream in saucepan - remove from heat and let cool for 5 minutes.
Stir in raspberry flavoring, beat chocolate with an electric mixer.
Pour cream into chocolate all at once and resume mixing until mixture is smooth and shiny. Pour into prepared pan and refrigerate for 6 hours or until firm.

Cut into 1 inch squares. Makes about 60 pieces.