Valentine Sandwich Cookies

what you need:

• 1 cup butter
• 1 1/2 cups confectioners’ sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

What you do:

1. In a large bowl, cream together butter and confectioners’ sugar. Beat in egg, vanilla and almond extract. Mix well.
2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
4. Place each piece separately on an ungreased cookie sheet, 1 – 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

Thanks to All Recipes for this amazing cookie recipe.

From the Heart Fondue

What You Need:

2 T half and half
1 T butter
2 T light rum, divided
8 oz. semi sweet chocolate, chopped

How to Make It:

Place the half and half into a small sauce pan over medium heat.

Add the butter and 1 T of rum and bring the mixture to a slow simmer.

Once simmering, remove the pan from the heat.

Add the chocolate and whisk until the chocolate has completely melted and the
mixture is smooth.

Pour in the remaining rum and whisk until combined.

Transfer to a small fondue pot or a custard cup place on a heated serving plate.

Serving Size:  4

This is the perfect dipper for fresh strawberries, raspberries or even fortune
cookies.  If the chocolate becomes too thick for dipping whisk in 1 t of half and
half at a time until you achieve the desired consistency.

You can also leave out the rum if you want. This can be a romantic way to move from the dinner table to another room of the house for a romantic Valentine’s night.

Valentine Red Cupcakes

What You Need:

3 eggs at room temperature for 30 minutes
3/4 C butter at room temperature for 30 minutes
3 C flour
2 t unsweetened cocoa powder
3/4 t salt
2 1/4 C sugar
1 1/2 t vanilla
2 T red food coloring
1 1/2 C buttermilk
1 1/2 t baking soda
1 1/2 t vinegar
Powdered sugar
Conversation heart candies

How to Make It:

Set the oven temperature to 350 degrees and allow the oven to heat while
making the batter.

Spray two twelve cup muffin tins with a non stick cooking spray and sprinkle both
with a little flour tapping out any excess.

Place the flour, cocoa powder and the salt together in a mixing bowl and toss to
combine.

Place the butter in a separate mixing bowl and beat with an electric mixer on
medium speed for 30 seconds.

Add the sugar and the vanilla and continue to beat until all the ingredients are
incorporated together.

Add the eggs one at a time beating after each egg addition until they are
incorporated into the mixture.

Add the food coloring and beat on the low speed until combined.

Alternating back forth between the flour and buttermilk add them to the butter
mixture beating on low speed after each addition until both have been added.

Place the baking soda in a small bowl and stir in the vinegar.

Add the mixture to the batter and beat on low speed until just combined.

Pour the batter into the prepared muffin tins filling each cup 2/3 full.

Bake 15 minutes or until a toothpick inserted in the middle come out clean.

Remove and cool to room temperature.

Place a heart shaped cookie cutter on top of each cupcake.

Sprinkle powdered sugar carefully inside each cutter.

Remove the cutter and place 1 conversation heart candy in the middle of the
powdered sugar heart.

Serving Size:  24

You can make 12 jumbo cupcakes out of this batter if you prefer.  The baking
time will change to 20 minutes but the rest of recipe remains the same.

Mini Heart Raspberry Cheesecakes

What You Need:

1 3/4 C shortbread cookies, crushed
3 T unsalted butter, melted
1/2 C raspberry preserves
1 (10 oz) pkg. frozen raspberries, thawed
3 (8 oz) pkgs. cream cheese, room temperature
1/2 C unsalted butter, room temperature
1 C sugar
2 T flour
1/2 C sour cream
2 t lemon juice
2 eggs
2 oz. semi sweet chocolate, chopped
1 t light corn syrup
1 t unsalted butter
3 T whipping cream
1 C fresh raspberries

How to Make It:

Place the oven heat on 350 degrees and allow it to heat while making the crust.

Place the crushed cookies into a mixing bowl.

Add the melted butter and mix until the completely moistened.

Press the mixture into the bottom only of a heart shaped muffin pan.

Bake 8 minutes, remove and allow them to cool 15 minutes.

Spread 1/2 t of the raspberry preserves over each crust.

Place the thawed raspberries into a blender and puree until very smooth.

Strain to remove any seeds and set the puree aside.

Place the cream cheese into a mixing bowl.

Add the 1/2 C butter and beat with an electric mixer on medium speed until
smooth.

Add the sugar and flour and continue beating until just blended together.

Add the sour cream, 1/2 C of the raspberry puree and the lemon juice and beat
until well blended.

Add one egg at time beating after each one until it is completely blended in.

Fill each heart shaped muffin cup 2/3 full of the mixture.

Place the muffin tin in a larger pan and fill the pan with enough water to come 1/2
way up the side of the tin.

Place both pans in the oven and bake the cheesecakes for 25 minutes until the
edges are puffed and the tops feel dry to the touch.

Remove the muffin pan from the water bath and cool to room temperature.

Refrigerate the cheesecakes overnight.

Place the chocolate, corn syrup and butter into a mixing bowl.

Place the whipping cream into a small saucepan and place over medium heat.

Bring the whipping cream to a brisk boil.

Pour the boiling whipping cream into the bowl with the other ingredients.

Stir until the ingredients have melted and the mixture is smooth.

Let stand until the chocolate is cooled but still pourable, stirring often.

Place the chocolate mixture into a zip top plastic baggie.

Cut a small hole in one corner of the baggie and pipe the chocolate over the top
of each cheesecake.

Top with a fresh raspberry before serving.

Serving Size:  24

Kids just love these little heart shaped cheesecakes.  Take them as treats to your
child’s school party or have them at home for a special after school treat.

Maybe you want to get out for dinner this Valentine’s Day. If you have kids, a little rest and relaxation as a couple instead of a couple of parents is probably in order. Skip dessert at the restaurant and share some cozy moments at home with a dessert made for two.

Even if you are not the baking type, you can still have tasty desserts. Order one from a gourmet bakery or the bakery section of your grocery store. There will be no shortage of interesting desserts available for the tasting on this day.

How about fruit? Fruit always has a way of sneaking into Valentine’s Day somehow. Try chocolate covered strawberries. If you want a twist on the traditional milk chocolate, try plump red strawberries dipped in white or dark chocolate. Let them come to room temperature before eating them with a glass of champagne.

Try some puddings. We often think of chocolate on Valentine’s Day but that is not the only flavor of pudding. Try banana or vanilla. Top it off with whipped cream and some cherries for a light yet sweet dessert.

Whatever you choose for a romantic dessert, eat it in moderation. On the one day set aside for romance, you don’t want to gorge yourself on rich dessert and fall asleep before the romance can begin. Choose a dessert that you can feed to each other (for a little extra fun), or one that is not too filling.

Instead of a large cake, use ramekin dishes to bake individual cakes that are perfect for a romantic dessert treat. Chocolate lava cakes, strawberry shortcake, and others will bake nicely in smaller dishes. Top with rich sauce, icing, or powdered sugar. There will be just enough dessert to satisfy.

Another idea would involve preparing an assortment of desserts like with fondue. You can create a sweet sauce in the fondue pot like chocolate (white or dark) and then dip cubed pieces of dessert into it. Small inch squares of cake and fruit slices go well with chocolate. Even marshmallows can be included. Take turns feeding each other the tasty tidbits.

Romantic desserts set the stage for an amorous evening. Choose something simple that will satisfy the sweet tooth without making you too tired for couple’s time afterwards.

My Darling Valentine Chocolate Cups

What You Need:

2 squares white baking chocolate
3 T milk, divided
2 T cream cheese, softened
2 squares semi sweet baking chocolate
2 Maraschino cherries

How to Make It:

Place the white chocolate squares into a microwave safe bowl.

Add 1 T of the milk.

Microwave on high for 1 1/2 minutes then stir until the chocolate has completely
melted and the mixture is smooth.

Beat the 2 T of the cream cheese into the mixture with an electric mixer on low
speed until smooth.

Place the 2 squares of semi sweet chocolate into a separate microwave bowl.

Add the remaining milk and microwave on high 1 1/2 minutes.

Remove and stir until the chocolate is smooth.

Spoon the mixture side by side into dessert bowls.

Place the bowls in the refrigerator for 15 minutes to chill through.

Garnish each bowl with a cherry.

Serving Size:  2

Comments:

Nothing says love like chocolate.  End you romantic dinner with this special
dessert and watch the sparks fly.

Cherish You Strawberry Delight

What You Need:

1/2 C semisweet chocolate chips
1/2 C heavy whipping cream
2 T orange juice
2 C fresh strawberries, sliced
4 slices pound cake, cubed

How to Make It:

Place the chocolate chips into a small saucepan.

Pour the whipping cream over the chips.

Place the pan on low heat and stirring constantly melt the chips until they are
smooth.

Remove the pan from heat and blend in the orange juice.

Cool the mixture about 30 or until room temperature.

Place the sliced strawberries in the bottom of dessert cups.

Layer the pound cake on top of the strawberries.

Spoon the chocolate mixture over the top.

Serving Size:  4

What better way to tell your loved ones how much you cherish them.  Serve this
dessert and they will have no doubts.  Not fond of strawberries then use
raspberries, orange slices or your favorite fruit instead.