Sweets for your Sweetheart – 2012

Valentine Chex Mix
4 1/2 cups Rice Chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy coated chocolate candies (M&Ms!)
2 talespoons red or pink jimmies sprinkles

Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1-gallon food storage plastic bag.  Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.  Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.  In serving bowl, mix both cereal mixtures. Store in airtight container.

The recipe is from Betty Crocker.

Two Ingredient Strawberry Fudge
1 (16 oz) can of strawberry frosting
1 (12 oz) bag of white chocolate chips

Prepare a 9×9 pan by lightly spraying non-stick spray. Melt the white chocolate chips in the microwave or a double boiler.  When chips are melted remove from heat and stir in strawberry frosting evenly. Spread in the prepared pan and refrigerate for 30 minutes.  Cut into squares or use a heart shaped cookie cutter.

Click here to see cute pictures of how this food blogger dressed up the fudge.

Cheesecake Stuffed Strawberries
16 strawberries
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 large plain graham crackers, crushed

After rinsing the strawberries, cut the tops off and hull out the middle using a small, sharp knife.  In a bowl, combine cream cheese, powdered sugar, and vanilla extract.  Mix until smooth.  Pour cream cheese mixture into a resealable bag and cut the tip off of a corner to creat a pastry bag.  Pipe the cream cheese mixture into the strawberries.  Dip the tops of the strawberries into the crushed graham crackers to coat.  Serve and enjoy!

Click here for step-by-step pictures of how to make the stuffed strawberries.

Red Velvet Cake Ball
8 ounces cream cheese, at room temp
1/2 cup butter, at room temp
1 1/2 cups red velvet cake mix, dry
2 tablespoon brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chips (can do white chocolate chips, also)
assorted cookies (vanilla wafers or danish cookies)

In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.  Turn the mixture out onto a piece of plastic wrap.  Wrap up into a ball and refrigerate for at least 2 hours. Put the chocolate chips on a plate or in a shallow dish.  Remove the red velvet ball from the refrigerator and unwrap.  Roll in the chocolate chips or sprinkle them on top and pat them in so they stick.  Place on a serving plate and serve with cookies or graham crackers.

This recipe is from the tasteandtellblog.com

Heart Shaped Thin Mints
1 cup butter, softened
2 cups white sugar
2 egg
2 1/2 teaspoons mint extract
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 pound dark chocolate, finely chopped
1 teaspoon (or more) peppermint extract

In a large bowl, beat 1/2 cup butter until creamy. Add sugar and beat until mixed well. Beat in eggs one at a time, then the mint extract. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.Divide dough in half. Place into plastic zip top bags, flatten out, and freeze for 30 minutes.  Preheat your oven to 350 degrees. Allow to thaw for a few minutes and roll out dough. Cut into desired shapes and place on cookie sheets about 1.5 inches apart. Bake for 10 to 12 minutes. Melt 3/4 of the chocolate in a double boiler. When melted, remove from heat, and peppermint extract, and stir. Stir in remaining chocolate until melted. Dip cookies, making sure to evenly coat both sides and tap off excess.  Allow to dry on parchment paper.

This recipe is from thewaytohisheart food blog!

Oreo Pops
Bag of Oreos
plastic sticks used for cake pops
bag of chocolate (white, semi sweet, milk or dark)
wax paper

Put sticks in the white parts of Oreos to look like a “pop”.  Melt chocolate in a glass bowl (watch the chocolate closely and stir often while melting).  Dip Oreos by holding the sticks and dipping into bowl of chocolate then lay on pan that’s been covered in wax paper.  Refrigerate Oreo pops to harden chocolate coating.  You can add colored sprinkles on top, too!

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