Sweets for your Sweetheart – 2011

Pink, Cinnamon Hearts
1 (17 oz) tube Pillsbury Grands Flaky Cinnabon cinnamon rolls
3 drops red food coloring
red or pink cookie sugar

Preheat oven to 350 degrees.  Open the container and unroll the buns half way.  You want to keep the curl at one end and form a heart and a curl at the other end. Pinch the dough slightly at the bottom because when they bake they tend to spread out.  Bake in oven on lightly greased cookie sheet or line with a silicone-baking sheet for about 18 minutes or until golden brown, but not burned.  Mix the icing from the package in a bowl with 3 drops of red food coloring. Spoon into a small plastic  baggie.  Cut a small hole in one corner of the baggie so you can pipe the pink frosting decoratively over the cinnamon rolls once they are baked and cool.  When the rolls are cool to touch you can ice them.  I like to drizzle the icing on and angle and then sprinkle them with a little pink or red cookie sugar to give them a little sparkle.

This recipe is from cookingwithsugar.com

Cinnamon French Toast Bake
1/4 cup melted butter
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

Icing from cinnamon rolls
powdered sugar
maple syrup (if desired)

Melt butter and pour on ungreased 13×9 inch glass dish.  Separate cans of dough into 16 rolls reserving the icing for later use.  Cut each roll into 8 pieces and add to buttered baking dish.  Beat eggs in medium bowl.  Add cream, cinnamon and vanilla and beat until well blended.  Pour over cut pieces of cinnamon roll pieces.  Sprinkle with pecans and drizzle 3/4 cup syrup over the top.  Bake at 375 for 20 to 28 minutes or until golden brown.  Cool 15 minutes. Remove the covers from the icing and microwave on medium or 50% power for 10 to 15 seconds.  Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired.

This recipe is from ohmysugarhigh.com

Funfetti Pancakes
1/2 box (about 2 1/2 cups) Funfetti Mix – get the Valentine’s Day box!
1 cup milk
1 egg
1/2 cup flour, sifted
butter, for greasing your frying pan

Combine the dry cake mix with the remaining ingredients in a small mixing bowl.  Blend on medium-low speed until the batter is full incorporated, about 2 minutes.  Prepare your frying pan by lightly greasing it with butter; let it heat up on a medium-high heat setting on your stovetop.  Drop the batter, 1/4 cup at a time, on to the prepared griddle.  When the edges turn golden and are beginning to lightly bubble, flip the pancake and let the second side bake (this may take less time than the first side).  Serve immediately; garnish with jam, syrup, or even some cake frosting if you’re feeling very decadent.

This recipe is from SeriousEats.com

Red Velvet cupcake mix
cream cheese icing
sweetheart candies

Make the cupcakes and let them cool.  Put the cream cheese icing on top and put some sweetheart candies on top!  Your kids can help with icing the cupcakes and topping with sweetheart candies!

Also- Emilie found the funfetti Valentine’s cake mix and icing.  That would work, too! :o)

Chocolate Surprise Cupcakes (the surprise is cream cheese!)
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Emilie found this recipe at allrecipes.com

Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 T shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

This recipe is from allrecipes.com

Chocolate Sweetheart Cakes for Two
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY’S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour 8-inch square baking pan. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.


1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY’S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.

This recipe is from hersheys.com

Famous Magnolia Bakery cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temp
1 cup milk
1 teaspoon vanilla extract

Vanilla butter cream icing:
1 cup (2 sticks) unsalted butter, room temp
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
food coloring, if desired

Preheat oven to 350.  Line 2 (1/2 cup/12 capacity) muffin tins with cupcake papers.

In a small bowl, combine flours.  Set aside.

In a large bowl and using the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs one at a time, beating well after each addition.  In 3 parts, add the dry ingredients alternating with the milk and vanilla.  With each addition, beat until the ingredients are incorporated, but do not over-beat.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners to about 3/4 full.  Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.  Cool the cupcakes in tins for 15 minutes.  Remove from the tins and cool completely on a wire rack before icing.

To make the icing, place the butter in a large mixing bowl.  Add 4 cups of the sugar, then the milk and vanilla.  Using the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired add a few drops of food coloring and mix thoroughly. (Be sure to beat the icing for the amount of time called for in the recipe to achieve desired creamy texture.) Icing can be stored in an airtight container for up to 3 days. (Use and store the icing at room temp. because icing will set if chilled.

Makes 24 frosted cupcakes!

Sam’s Chocolate Chip Meringue Cookies
3 egg whites at room temp.
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 tsp vanilla
12 oz semi sweet chocolate chips

Set oven to 300 degrees and place wax paper on baking sheets.

Mix together egg whites, salt and tartar until soft peaks form.  Add sugar a tablespoon at a time and continue mixing until shiny stiff peaks form.  Fold in vanilla and chocolate chips. Place half in a pastry bag with a 1 inch opening (or a ziploc bag with a corner cut off).  Squeeze out inch size kisses onto wax paper.  Bake for 20-25 minutes or until they are just starting to turn light brown on the peaks.  Don’t cook too long because they burn easily.

Remove from the baking sheet and place on a wire rack to cool.

Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels

Mix even amounts of all ingredients in large bowl.  Enjoy!

Producer Emilie’s sister’s praline recipe
1 c. white sugar
1 c. brown sugar (1/2 light and 1/2 dark)
1 dash salt
1/2 c. milk
2 Tbsp. white Karo syrup
2 Tbsp. butter
1 tsp. vanilla
1 1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.
**Be careful! It hardens very quickly!

Oreo Truffles
1 pkg cream cheese
1 pkg Oreo cookies
vanilla or cream cheese icing

Layer cookies and cream cheese in a food processor.  Pulse until it’s in a ball.  Take the big ball out and roll into small balls and refrigerate for 30 mins to 1 hour on a pan.  Melt a couple of spoonfuls of icing in the microwave and then drizzle on top of each truffle. YUM!

Red Velvet Cake Balls
1 box red velvet cake mix
1 container cream cheese icing
1 bag white chocolate chips
1 bag milk or dark chocolate chips

Make red velvet cake according to package directions.  Allow cake to cool, then crumble into a large bowl. Spoon in enough icing that the cake will form and hold a ball shape.  Place cake balls on a parchment-lined cookie sheet and freeze for at least 20 minutes. Melt chocolate separately, using 1/4 bag of milk and dark chocolate.  Roll balls in white chocolate and allow chocolate to harden.  Drizzle the tops with milk or dark chocolates.

**Be careful b/c your hands will be red after making these!

Mini Chocolate Chip cookies with Reese’s
1 roll of chocolate chip cookie dough
1 pkg of Reese’s miniatures
mini muffin pan

Break off cookie dough into small bites and place in muffin pan.  Cook halfway. While it’s cooking you can remove the paper from the Reese’s cups.  Remove pan and place Reese’s cups inside the cookie dough and press down a little. Put back in oven and cook until done.

**Important: Let cool before you try to remove them from the pan or they will fall apart.  Serve warm.

Human “Puppy Chow”
6 ozs. milk chocolate chips (Sam’s Dad noted that Nestle melts best)
6 ozs. semi-sweet chocolate chips
1 cup peanut butter
1/2 cup butter or margarine
3 cups confectioner’s sugar
1 box Crispex cereal

Melt the first four ingredients together in a microwave for 1 1/2 to 2 minutes..  Add cereal to mix until coated.  Put confectioner’s sugar in a large paper bag. Add chocolate/peanut butter coated cereal and shake well.  Store in a cool, dry place up to one week.

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