Love is in the air. Since Valentines Day is this weekend, I’ve gone online and found a few recipes that I think would be perfect to make for the holiday. Some of the recipes are here for those of you that will be spending the holiday with kids, so they feel included. I’ve tried them all myself beforehand so I can share the ones I actually liked. I tried quite a few, some weren’t very tasty or were too difficult to make, so I didn’t include them. Also, all of the recipes were found online, so I left the links below the recipes. I hope you all enjoy them. Happy Valentines Day!
- Valentines Day Marshmallow Treats
You can make these as bars, or do what I did to make them even cuter for the holiday and cut them with a heart shaped cookie cutter. Decorate them with icing, sprinkles or even dip them in chocolate. This could be a fun activity to make with kids. This recipe could also be used for any other holiday.
1/4 cup butter
1 10 ounce package tiny marshmallows
1 13 ounce jar marshmallow crème
2 tsp. vanilla extract
1/4 tsp. salt
7 cups crisp rice cereal
- Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
- In a 6- to 8-quart heavy Dutch oven melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow creme, vanilla, and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.
- Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set
- Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.
2. Chocolate Sweet Hearts
These cookies are some of the best I’ve ever had. They remind me of the cookies my grandma used to make when I was little. I’ll definitely be making these again.
1 cup all-purpose flour, (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 large egg
- In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
3. Molten Chocolate Cakes
These cakes are as good as the ones at restaurants. I’ll be making these again on valentines day for the dessert.
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners’ sugar, for dusting
Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.
If none of these interest you, there are plenty of others out there. I personally like most recipes from Martha Stewart, there are tons on her website.