Recipe: Chocolate Modeling ClayWritten by Rondi Hillstrom Davis
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4. Use nonstick cooking spray to grease counter, rolling pin, cookie cutters, and your hands. As you begin to work clay, warmth from kneading will make dough smooth and satiny. Cut, shape and sculpt your Valentine creations.
5. Store in an airtight container in a cool, dry place. _________________________________
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Rondi Hillstrom Davis is the co-author of the award- winning book Together: Creating Family Traditions. To check out her website that's jam packed with family ideas, visit To subscribe to her online newsletter, go to
For the Love of ChocolateWritten by Sherri Allen
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Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, mixing well. Blend in cocoa. Add flour, baking powder and salt; beat well. Stir in milk chocolate chips and nuts, if desired. Pour batter into prepared pan
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 36 brownies. DECADENT CHOCOLATE TRUFFLES 1/2 cup unsalted butter, softened 2 1/2 cup confectionary sugar 1/2 cup cocoa 1/4 cup heavy or whipping cream 1 tablespoon coffee liquer (such as Kahlua)* 1/2 teaspoon vanilla 1 cup semi-sweet chocolate chips, very finely chopped
*may substitute 1 tablespoon chocolate extract Cream butter in large bowl. Combine confectionary sugar and cocoa. Add alternately with cream, coffee liquer and vanilla to butter. Blend well. Chill until firm. Shape into 1-inch balls. Roll in semi-sweet chocolate until coated. Chill until firm. Makes about 36 truffles.
Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit http://www.SherriAllen.com/