Dairy Free – Gluten Free Buried Treasure Meringues

This recipe comes from King Arthur Flour company in Vermont, USA.

Buried Treasure Meringues

These light treats are Dairy-Free and Gluten-Free.  What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.

Hands-on time: 15 mins. to 25 mins.

meringue cookies

Arrgh, mateys! These treasures are sure to steal hearts on Feb. 14 or any other day!

Baking time: 1 hrs 30 mins. to 1 hrs 30 mins.

Total time: 3 hrs 55 mins. to 9 hrs 55 mins.
Yield: 20 to 24 meringues

Ingredients:
2 large egg whites
1/4 tsp. cream of tartar
dash of salt
1/2 cup plus 1 TBsp. granulated sugar
Filling:
Candied cherries and/or bittersweet or semisweet chocolate chunks; King Arthur Flour bakers like Peter’s Burgundy chunks.

Directions:
1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.

2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.

3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.

4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.

5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.

6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.

Yield: approximately 20 to 24 meringues.

 

 

Chocolate Crispy Kisses

Ingredients:

  • 1/2 c. butter or margarine
  • 16 oz. pkg. miniature marshmallows
  • 12 c. chocolate crispy rice cereal (17.5 oz. box minus 1 cup)

Directions: 

Melt butter or margarine in large saucepan over low heat.

Add marshmallows and stir until completely melted.

Remove from heat, add cereal, and stir until coated.

Butter fingers and plastic funnel(s).  Press warm mixture into funnel.

Un-mold, then wrap each one in a square of plastic wrap. (Drape plastic wrap over kiss and gather underneath.)

Continue making kisses, buttering fingers and funnel, as needed.

Write a message on a small piece of paper, tape to a toothpick, then stick through the plastic wrap.  Reshape as needed.

Yield:  Approx. 3 dozen for 2 3/4″ diameter funnel   Calories: 120 (per serving)

Chocolatey Photo Frame

Kellogg’s® Cocoa Krispies® offers this great recipe.

Kellogg's® Cocoa Krispies® photo frame

Make this delicious photo frame with Kellogg’s® Cocoa Krispies®.

Ingredients: 

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows — OR — 4 cups miniature marshmallows
  • 6 cups Kellogg’s® Cocoa Krispies® cereal
  • Canned frosting or decorating gel
  • Food coloring
  • Assorted candies and/or multi-colored sprinkles

Directions: 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg’s® Cocoa Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
4. Trim desired photograph to about 10 x 6-inches. Cut a piece of wax paper to same size as photograph. Place wax paper on center of cereal mixture. Top wax paper with photograph. Cut narrow strips of wax paper to fit just over edges of photo. Pipe frosting on wax paper covering the edges of the photo, keeping frosting off of the photo. Decorate edges of cereal mixture with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.

Chocolate Mousse

Frugal Feeding.com  Serves some Great Recipes

Mocha Mousse

Mocha Mousse by Frugal Feeding.com

Frugal Feeding website author

Frugal Feeding creator, author and photographer

Your valentine will fall in love with the Chocolate Mousse featured in Frugal Feeding.com, if not with you. But how can someone resist a person who can make this creation?

There is also a Mocha Mousse recipe.

The Frugal Feeding site contains various recipes with easy-to-follow instructions, complete with stunning photography by the gentleman pictured above.

Check out his Frugal Feeding website today!

 

Sugar Cookies

Bake at 350°F for 8 to 10 minutes

3/4 c. butter
3/4 c. sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1/2 tsp. salt
1 TBsp. vanilla

Roll into balls and press with sugared glass.  Bake at 350°F for 8 to 10 minutes.

If desired, use colored sugar to add a more festive flavor to your dessert.

Delicious Uses for Candy Canes

Candy canes aren’t just for sucking… to give one fresh breath in a pinch before meeting the (future or present) in-laws and/or greeting the folks at church.

Candy Cane Cake

Candy Cane Cake

Have your cake and candy canes… Eat them too!

Take an angel food cake….”frost” it with whipped cream and top it with crushed candy canes. YUMMY! (And, a way to impress a few of your family members at the holiday meal without a lot of effort…. but don’t tell them that!)

Another idea…

Sprinkle your crushed candy canes like it was “fairy dust” on goodies like cookies and brownies… making your favorites more festive.

…yet another idea…

Candy Cane Ice Cream

candy cane ice cream

Candy Cane Ice Cream….fast and easy!

If you’re late in getting to the grocery store to grab the “Special Edition” peppermint ice cream, no worries. Crush some candy cane “dust” to top a scoop (or two) of  vanilla ice cream…. or mix it up with chocolate ice cream.