Hello to everyone! I am wanting to add more Facebook fans for my Yellow Rose Gifts, Company facebook page so I am starting a contest that will run through the end of this month.
Rules of the Contest:
1. Refer Your Friends to Yellow Rose Gifts, Company facebook page at http://www.facebook.com/pages/Yellow-Rose-Gifts-Company/79910025052#!/pages/Yellow-Rose-Gifts-Company/79910025052 and have them "Like" my page.
2. Leave me a comment telling me your friends that have you have referred.
3. Once your friends have "Liked" my page, you will be entered into the Contest. (You will get an entry into the contest for every friend that "Likes" my page.)
4. At the end of the month (February), a name will be drawn at random. The winner will receive
an 8 oz. Jacuzzi Spa Candle.
My goal is to reach 100 fans!
Visit my website at http://www.yellowrosegiftsco.com
Friday, February 18, 2011
Monday, February 14, 2011
Our New Children's Candles Line!! Spotlight #6
The Children's Candles is our NEW Line of "flame-less" candles. These are very
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #6
Luscious blend of confectionary Sugar paired with Fruit Syrup of Wild Berry, Orange Crush, Black Cherry & Tangerine are molded into Vanilla Taffy create a sweet tooth, Bubble Gun dream!
The candle is then topped with "frosting" and "Pink Pixie Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #6
Luscious blend of confectionary Sugar paired with Fruit Syrup of Wild Berry, Orange Crush, Black Cherry & Tangerine are molded into Vanilla Taffy create a sweet tooth, Bubble Gun dream!
The candle is then topped with "frosting" and "Pink Pixie Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
Sunday, February 13, 2011
Our New Children's Candles Line!! Spotlight #5
The Children's Candles is our NEW Line of "flame-less" candles. These are very
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #5
New Born Baby
Delicate citrus tones unfold to reveal a blend of soft florals in this innocent fragrance. Rose, geranium and ylang are accented with a hint of orange flower for a classic baby accord, while sandalwood surrounds the bouquet with smooth woody tones. A velvety base of musk and powdery sweetness lingers for a soothing undertone.
The candle is then topped with "frosting" and "Blue Pixie Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #5
New Born Baby
Delicate citrus tones unfold to reveal a blend of soft florals in this innocent fragrance. Rose, geranium and ylang are accented with a hint of orange flower for a classic baby accord, while sandalwood surrounds the bouquet with smooth woody tones. A velvety base of musk and powdery sweetness lingers for a soothing undertone.
The candle is then topped with "frosting" and "Blue Pixie Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
Saturday, February 12, 2011
Our New Children's Candles Line!! Spotlight #4
The Children's Candles is our NEW Line of "flame-less" candles. These are very
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #4
Guardian Angel
Guardian Angel is the innocent and loving blend of soft rose petals, baby breath, and white flowers, with perfect accents of clove, nutmeg, patchouli, sandalwood, and Madagascar vanilla. The candle is then topped with "frosting" and "Blue Diamond Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #4
Guardian Angel
Guardian Angel is the innocent and loving blend of soft rose petals, baby breath, and white flowers, with perfect accents of clove, nutmeg, patchouli, sandalwood, and Madagascar vanilla. The candle is then topped with "frosting" and "Blue Diamond Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!!
Friday, February 11, 2011
Our New Children's Candles Line!! Spotlight #3
The Children's Candles is our NEW Line of "flame-less" candles. These are very unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #3 is
Giggles
This happy fragrance begins with top notes of clary sage, Italian lemon, and hints of bergamot; followed by middle notes of spicy carnation, and lily of the valley; with base notes of cedarwood, patchouli, and amber.
The candle is then topped with "frosting" and "Fuchsia" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!
You will absolutely love these new candles!!
Spotlight #3 is
Giggles
This happy fragrance begins with top notes of clary sage, Italian lemon, and hints of bergamot; followed by middle notes of spicy carnation, and lily of the valley; with base notes of cedarwood, patchouli, and amber.
The candle is then topped with "frosting" and "Fuchsia" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!
Thursday, February 10, 2011
Our New Children's Candles Line!! Spotlight #2
The Children's Candles is our NEW Line of "flame-less" candles. These are very unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
Spotlight #2 is
Baby Graceful
This fragrance is a fresh accord combining feminine notes of mimosa flowers, poppy, pepper, whitewoods, fresh greenery, and musk.
The candle is then topped with "frosting" and "Pinkie" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order.
You will absolutely love these new candles!!
Spotlight #2 is
Baby Graceful
This fragrance is a fresh accord combining feminine notes of mimosa flowers, poppy, pepper, whitewoods, fresh greenery, and musk.
The candle is then topped with "frosting" and "Pinkie" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order.
Wednesday, February 9, 2011
Our New Children's Candles Line!! Spotlight #1
The Children's Candles is our NEW Line of "flame-less" candles. These are very unique and gorgeous candles. They are made without wicks for the sole purpose of melting them on candle warmers or you may use them as room fresheners. Just take the lid off!!! The fragrances chosen are specifically related to babies and childhood. The candles are highly scented with premium quality fragrances.
You will absolutely love these new candles!!
I will be Spotlighting each one of the New Children's Candles each day on my blog so make sure you visit each day!
Today's Spotlight is:
Baby Clean
This wonderful scent has top notes of granny smith apple, lemon zest, and hints of mint, rounded out with blossoms of spring wildflowers, butterfly violets & honeysuckle.
The candle is then topped with "frosting" and "Diamond Dust" glitter.
Visit my website at http://www.yellowrosegiftsco.com/ to place an order!
You will absolutely love these new candles!!
I will be Spotlighting each one of the New Children's Candles each day on my blog so make sure you visit each day!
Today's Spotlight is:
Baby Clean
This wonderful scent has top notes of granny smith apple, lemon zest, and hints of mint, rounded out with blossoms of spring wildflowers, butterfly violets & honeysuckle.
The candle is then topped with "frosting" and "Diamond Dust" glitter.
Sunday, February 6, 2011
Chocolate Mini Cheesecakes
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.
CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
CHOCOLATE CRUMB CRUST(recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.
CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
Saturday, February 5, 2011
Sweetheart Chocolate Cupcakes
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Vanilla frosting (homemade or ready-to-spread)
Few drops red food color (optional)
1/4 cup chopped maraschino cherries (optional)
Decorative themed candies, colored sprinkles or sugars (optional)
OPEN CHOCOLATE HEARTS (directions follow)
Directions:
1. Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.
4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.
OPEN CHOCOLATE HEARTS:
Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.
* Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner. (2 ratings)
Rate/Review Recipe Reviews Reviewer: lv2bakeThis is the best chocolate cupcakes I have tasted. The flavor and texture of these cupcakes is wonderful! They turned out light and fluffy!
Reviewed: Wednesday, February 11, 2009
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2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Vanilla frosting (homemade or ready-to-spread)
Few drops red food color (optional)
1/4 cup chopped maraschino cherries (optional)
Decorative themed candies, colored sprinkles or sugars (optional)
OPEN CHOCOLATE HEARTS (directions follow)
Directions:
1. Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.
4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.
OPEN CHOCOLATE HEARTS:
Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.
* Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner. (2 ratings)
Rate/Review Recipe Reviews Reviewer: lv2bakeThis is the best chocolate cupcakes I have tasted. The flavor and texture of these cupcakes is wonderful! They turned out light and fluffy!
Reviewed: Wednesday, February 11, 2009
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Friday, February 4, 2011
Black Forest Mini Cheesecakes
Ingredients:
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING(recipe follows)
canned cherry pie filling, chilled
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING(recipe follows)
canned cherry pie filling, chilled
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
Thursday, February 3, 2011
New Exotic Candle Just In Time For Valentine's Day!
If you are interested in purchasing one of these fabulous candles, just email me at yellowrosegiftcompany@verizon.net. I accept Paypal, cashier's checks, money orders and personal checks. Personal checks must clear the bank before candle is shipped.
Valentine's Day !! Pink Coconut, Triple Chocolate, and Square Truffles
I love Valentine's Day! I have decided to find some new, fun and flirty recipes this year. I will be sharing these recipes with my readers. If you try any of these recipes, make sure you leave a comment in the comment section of the recipe. Enjoy!!
Pink Coconut, Triple Chocolate and Square Truffles
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1.In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
2.PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
3.TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set. In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
4.SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
Pink Coconut, Triple Chocolate and Square Truffles
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1.In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
2.PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
3.TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set. In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
4.SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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