Banana Split Bites for Your Valentine

Something fun to make for Valentine's Day. The kids will love it. Tastes & Treasures cookbook also has a delicious dessert - Chocolate Peanut Treats page 162. Yummmm.

Chocolate Covered Banana Split Bites
Makes about 24

• 24 – 1″ pieces from about 1/2 small pineapple
• 2 large bananas, sliced into 24 bite sized pieces
• 12 small to medium sized strawberries sliced in half

• 150g(5oz) good quality dark chocolate (I used 72%) (this is between 3/4 – 1C if using a cup measurement for chocolate chips)
• 2 tsp coconut oil
• chopped nuts or coconut for rolling in (optional)

Chop fruit and assemble into stacks.  Press a popsicle stick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper, wax paper or a silicone mat.  Melt the chocolate along with the coconut oil either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning.  Once completely melted, remove the frozen fruit from the freezer.  Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden.  If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden.  Once the chocolate is completely hardened (you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.
When ready to serve, remove them from the freezer and let sit at room temperature for a couple minutes before serving – if you can wait that long. 
I don’t recommend letting these sit for any length of time at room temperature though as they will thaw and the fruit – especially the banana – will not be pleasant.  Please enjoy these within a few minutes of removing from the freezer.

Bridal Shower Confections

Decadent chocolate covered strawberries and dessert trays with mini cream puffs and chocolate eclairs were spectacular.

The bride has a degree in fashion design and has created costumes for the theatre so centerpieces of shoes and hats seemed very appropriate.

Who would have thought that alternating red and green grapes on a skewer would look so attractive? Mother-of-the-groom, Pam Fischer, shows us her creations.

Yogurt was the filling in the paper cups served with a strawberry and Meyer Lemon cookie, served by Historical League member and co-hostess Kay Holcombe. Yummmm. They were like a mini version of the yogurt parfait served at Hassayampa Inn in Prescott. Recipe on page 52 of Tastes & Treasures cookbook.

A feast for the eyes as well as the stomach.