VALENTINE’S SWEETS FOR YOUR
SWEETIE
Valentine’s Day is undoubtedly one of the sweetest holidays of the year. If you or your loved ones enjoy delectable treats, consider checking out these recipes. They not only look delicious, but are tasty, too. RED VELVET BROWNIES Ingredients
1 (4-ounce) bittersweet chocolate baking bar, chopped 3/4 cup butter 2 cups sugar 4 large eggs 1 1/2 cups all-purpose flour 1 (1-ounce) bottle red liquid food coloring 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/8 teaspoon salt Cream Cheese Frosting White chocolate curls, optional garnish
Directions
Preheat oven to 350º F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.
Cream Cheese Frosting Ingredients
1 (8-ounce) package cream cheese,
softened 3 tablespoons butter, softened 1 1/2 cups powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla extract
Directions
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla. — Recipe from www.myrecipes.com
CHOCOLATE-DIPPED STRAWBERRIES Ingredients
Container of strawberries Semi-sweet chocolate chips or Wilton dark cocoa melts 1/2 cup Wilton bright white chocolate melts 1/2 cup Wilton pink chocolate melts Assorted sprinkles
Directions
Line a baking sheet with wax or parchment paper and set aside. Rinse strawberries and dry completely. In a small, microwave-safe bowl, microwave the semi-sweet chips for 45 seconds. Stir until completely melted and smooth. Repeat as necessary. Dip one-third of the strawberries into the melted chocolate, covering completely accept for the stem. Place on the lined sheet. Before the chocolate hardens, add sprinkles if desired. Set aside. Repeat with the white chocolate melts and the pink chocolate melts.
Use remaining chocolate to drizzle a different color over the strawberries, as desired. Place the chocolate-coated strawberries in the refrigerator for 30 minutes to allow chocolate to harden. Store in an airtight container, in a single layer, in the refrigerator for up to 3 days until ready to serve.
SWEETHEART BUDDIES Ingredients
5 ounces white almond bark or white chocolate chips 5 ounces red candy melts 1 teaspoon shortening 5 cups Chex cereal 1 cup strawberry cake mix 1/2 cup powdered sugar Valentine’s colored chocolate candies, such as Sixlets or M&Ms
Directions
Start by dividing the Chex mix into two bowls, 2 1/2 cups in each. In a microwave safe dish, melt 5 ounces of white almond bark or white chocolate chips. Add 1/2 teaspoon of shortening so the almond bark will spread evenly. Microwave 30 seconds at a time until melted. Pour in the first bowl and stir until the cereal is evenly coated. Melt the red candy melts after adding 1/2 teaspoon of shortening to the candy melts. Check and stir the mixture in 30 second intervals. When completely melted, pour mixture over the second bowl of Chex mix and stir until evenly coated. In 2 gallon-size plastic baggies, put 1/2 cup of the strawberry cake mix in each bag JANUARY/FEBRUARY 2019 | 25