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February 12, 2019

Hi All!

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Everyone picked up those flowers and sweets for your sweeties?
Your welcome if you totally forgot what day it is ;o)

When I asked readers a bit back what your absolute favorite chocolate treats were for Valentines Day?" The favorites among choices listed seem to be either "truffles" or "with caramel, marshmallow or nuts" which were neck and neck each with the votes. Next was dipped fresh fruits and I'm thinking strawberries are a huge one. I totally agree with the caramel part and love those turtl-ie type things you just can't go wrong with.

Personally my favorites have to be truffles these days (hint hint Hubbie if you're reading x.o.)

This give you some ideas? I'm no psychic but I do foresee many dentist appointments being made after this week. Till then here is a another VALENTINE recipe for FRENCH KISSES (the dessert)!

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FRENCH KISSES (the dessert!)

3 egg whites room temperature
1/8 teaspoon salt
1 cup sugar
2 drops red food coloring
1 teaspoon almond extract
1 1/4 cups shredded coconut

Preheat oven to 300 degrees. Place the eggs whites in a glass mixing bowl with salt Beat until the whites are stiff. Slowly add 1 cup of sugar and the salt beating constantly. Mix in food coloring, almond extract and coconut using a slow deliberate mix to avoid deflating the mixture. Drop the mixture from a teaspoon onto a greased and well- floured baking sheet. Bake about 30 minutes. Turn oven off and let kisses continue to sit in oven for 1 1/2 hours.

Category: Desserts, sweets, seasonal, Holiday
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~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~


* 3 oz. semi-sweet chocolate cut into pieces
* 8 to 10 miniature foil cups

Melt chocolate in a small saucepan over low heat, stirring constantly. Brush insides of foil cups to within 1/8 inch of top edge with melted chocolate. Repeat until about 1/8- inch thick. Refrigerate 5 to 10 minutes or until chocolate is set. Apply second layer of chocolate over the first layer. Refrigerate until chocolate is very firm. Carefully peel foil from chocolate. Store in covered container in refrigerator or freezer until ready to use. Just before serving, fill with your favorite after-dinner iqueur.

Makes 8 to 10 chocolate cups.