A little bit longer and it will be April and warm weather, spring at last!
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Springtime brings lots of new color, and these HERSHEY’S KISSES thumbprint cookies are no exception. Add food coloring to the cookie dough and sprinkle with colored decorating sugar on top, and you’ll be ready to try out this colorful spring cookie recipe with family and friends.
You will find a carrot in each and every slice!
Turn fudgy brownie croutons, whipped cream and fresh fruit into Individual Fruit and Brownie Trifles. You can use other fruits instead if you like.
200g dark chocolate, chopped
400 grams of milk chocolate, finely chopped
10 grams of butter
1 teaspoon vanilla extract
Method Place the dark chocolate with the (unbeaten) cream, butter and vanilla in a saucepan over medium heat and stir well with a wooden spoon. When the chocolate has melted, pour the mixture into a bowl. Cover the bowl with a layer of plastic wrap and let the masses in the refrigerator for 30 minutes to harden.
Remove the chocolate mixture from the refrigerator and mix well with a mixer at medium speed. Now with a spoon scoop small balls on a baking tray with a sheet of parchment paper. Let the balls are just 10 minutes in the fridge (they are not tough enough, let them stand a little longer in the refrigerator).
Then make small balls of your chocolate. This is done by a little chocolate in your hands to roll into a ball. (Use disposable gloves). Insert the lollipop sticks in the balls and put them in a piece of styrofoam or something. Put the lollipops then for about 45 minutes in the freezer.
Keep up made all lollipops and let them have a total of 30 minutes in the freezer. Melt the chocolate in a saucepan over low heat. When the chocolate has melted you dip the lollipops in the melted chocolate.
Now you can immediately apply the decorations on the lollipops. Dip them into tasty sprinkles and then insert them into a special lollipop holder or design a holder of a nice glass for example nuts as padding.
Pack the lollipops in cellophane nice as nice little presents!
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- Step 1Preheat the oven to 180C/160C fan-forced. Grease a 6cm-deep, 29cm round (10-cup-capacity) ovenproof dish.
- Step 2Using an 8cm round cutter, cut rounds from bread slices. Discard trimmings (see Notes). Place bread, slightly overlapping, in prepared dish. Sprinkle chocolate chips in between bread and on top.
- Step 3Whisk milk, egg yolks, hazelnut spread, vanilla and salt in a bowl. Pour mixture over bread in prepared pan. Push bread into custard mixture.
- Step 4Bake for 55 minutes to 1 hour or until just set. Drizzle pudding with melted chocolate. Serve with cream.
Instead of throwing away the bread trimmings, you can process them into crumbs and store in a plastic bag in the freezer for future use