GOLDEN VALLEY, Minn.-- The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with her favorite Labor Day sweets.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Chocolate mint s'mores pops
7 ounce container Baker's dipping chocolate
8 ounce bag of Kraft chocolate mint marshmallows*
10 four inch size lollipop sticks
½ cup crushed honey graham crackers
Melt Baker's dipping chocolate in the microwave according to package directions. Place 2 marshmallows on each lollipop stick. Dip marshmallows into melted chocolate. Gently shake/ roll the pops to remove excess chocolate. Sprinkle all sides with crushed graham crackers and place on a parchment lined baking sheet. Refrigerate for 10 minutes to set. Serve immediately or keep in a covered airtight container.
*Mint marshmallows were purchased at Super Target in the baking aisle.
Angel food cake and strawberry skewers with chocolate & sea salt caramel dessert sauce
16 ounce Angel food cake - Can be purchased in the bakery section at most grocery stores
16 ounce container of fresh strawberries, cleaned and green tops removed
One package of wooden skewers
Chocolate & sea salt caramel dessert sauce*
Optional: one 7 ounce can of chilled Reddi wip
Slice angel food cake into one inch squares using a serrated knife. Starting with a strawberry, alternately skewer berries and angel food cake, repeating 2 or 3 times on each stick (depending on the length of the skewer). Drizzle lightly with chocolate & sea salt caramel sauce and serve immediately. A squirt of Reddi wip on the berries right before serving is optional.
*Chocolate & sea salt caramel sauce used in this recipe is the Archer Farms brand. Almost any chocolate or fudge dessert sauce would be appropriate for topping these skewers.
(Copyright 2011 by KARE. All Rights Reserved.)