V-DAY RECIEPES

Valentines day is made to spread the love.... and treats- JenLo 1CL

 

Valentines Day Recipes!

Valentines day is not just for romance with a partner. They kiddies need love too!! Here are some fun as well as tasty treats to make with the little loves in your life this heartfelt holiday!! Enjoy them and make sure to send 1stClassLadies some!!

 

Strawberry Cake Batter Rice Krispie Bars

 

 

 

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 (10 oz.) bag of large or mini marshmallows
• 1/2 cup strawberry cake mix
• 6 cups rice krispies cereal

Instructions

1. Spray a 13 x 9-inch pan with nonstick spray. Set aside.
2. In microwave-safe bowl heat the butter and marshmallows on high for 2 minutes. Stir. Microwave on high for 1 minute, then stir until smooth.
3. Stir in the cake batter mix until smooth.
4. Stir in the rice krispies cereal until evenly coated.
5. Press into the prepared pan and allow to cool. Cut with a heart-shaped cookie cutter or into 2-inch squares.
6. Store tightly covered.
7. Note: Spray a spatula/spoon with nonstick spray to help reduce the sticky marshmallows mess.

Notes

Use your favorite cake mix flavor, it doesn't have to be strawberry.

*Courtesy of alli-n-son.com*

Valentine Brownie Pops

 

 

Ingredients:

9x13 pan of brownies, cooled

1/2 cup frosting, if necessary

heart shaped cookie cutter

chocolate bark or candy melts

decorative sprinkles

craft or popsicle sticks

styrofoam blocks

Directions:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.

2. Melt a small amount of chocolate bark or candy melts according to package directions.

 

3. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie.

 

4. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden.

 

5. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl or cup (I used my glass measuring cup).

6. Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate.

7. Place pops standing upright onto styrofoam blocks and let dry completely. If using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (Wilton #2). 

 

*Courtesy of Squirrelbakes.com*

Heart Shape Chocolate Strawberry Ice Cream Sandwiches

 

 

 

Ingredients:

 

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened

 

Instructions:

1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined.
3. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once.
4. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
5. Preheat the oven to 350°.
6. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich.
7. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes.
8. Remove from refrigerator; use a fork to prick the cookies all over with holes.
9. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
10. With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out.
11. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream.
12. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

Makes 24 sandwiches
 

*Courtesy of yumsugar.com*

 

Miniature whole wheat pizza hearts

 

 

 

INGREDIENTS:
• Frozen whole-wheat pizza dough, thawed, (available at specialty stores like G.B. Russo International Grocery), 2 cans refrigerated commercial pizza dough or refrigerated biscuits tube
• Tomato sauce
• Shredded mozzarella cheese
• Sliced black olives for eyes
• Rosemary sprigs for eyelashes
• Sliced red bell pepper for mouth
PREPARATION: Preheat oven to temperature called for on the package of frozen pizza dough, refrigerated commercial pizza dough or package of refrigerator biscuits.
Separate the pizza dough into six parts and roll into circles. With a heart-shaped cookie cutter, cut out a heart shape, if possible. Or open the refrigerator biscuits and separate. Taking one biscuit at a time, flatten them as much as possible, and place on an ungreased cookie sheet.
With the rolled-out dough, take a heart-shaped cookie cutter and cut out a heart shape.
Spread tomato sauce onto the dough, sprinkle generously with mozzarella cheese. Construct the face with olive slices for eyes, position rosemary spikes as eyelashes and curve the red pepper into a happy smile.
Once your pizzas are built, put them in the oven and cook until the cheese is melted and bubbly

*Courtesy of halfhourmeals.com*