Sweets for the Sweet!
Valentine's Day is Sunday, February 14th. You might want to treat your sweeties to one of these delicious sweet treats. Don't forget to tell the ones you love, "I Love You", not just one day a year but all through the year.
I enjoy making things with children. When you cook or make things with children you are getting a glimpse into their world and it just may bring back many fun memories of your childhood too!
Select your favorite flavor cake mix. Some popular choices are chocolate, yellow, cherry & strawberry. Make according to package directions.
You can use colorful liners to line muffin tins or simply grease and flour the tins so the cupcakes will be easy to remove once baked.
Decorating the cupcakes is where your creativity comes alive. Here are some ideas to get you started:
- Spoon fluffy frosting into a decorating bag fitted with a large round tip. A plastic sandwich or storage bag will work well too. Just press the frosting into a corner. Clip the corner off and you have an inexpensive decorating bag.
- Pipe a dollop of frosting on to the top of each cupcake. Drizzle with chocolate. Sprinkle with sugar crystals or candies.
To make chocolate drizzle: use 1 c. semisweet or milk chocolate chips and 2 teaspoons of shortening. In a small microwavable bowl, microwave chips and shortening uncovered for 30 seconds on High. Stir. Heat chocolate mixture for another 30 seconds on High in microwave. Stir and drizzle over cupcakes.
Here's a fun trick with store bought cookies. Buy your favorite cookie. Some of my favorites are chocolate chip, coconut maroons and butter cookies.
Melt some chocolate or vanilla bark/coating according to package directions in a small bowl. Dip half of a cookie in the melted bark/coating. Leave plain or dip in finely chopped nuts or coconut. Place on wax paper covered tray. Let set about 1 hour or until coating is firm.
Other Sweet Treats
Fun and Easy to Do describe these sweet treats. Select the best quality strawberries you can find. Gently rinse the strawberries and dry on paper towels. Berries have to be completely dry or the chocolate won't stick to the berries.
- Line a cookie sheet with waxed paper before starting. You will need this to place the berries after dipping.
- Melt chocolate bark/coating according to package directions or melt ½ c. semisweet chocolate chips or white baking chips with 1 tsp. shortening.
- Dip lower half of strawberry into chocolate mixture. Allow excess to drip back into the bowl. Place berries onto cookie sheet.
- Refrigerate until ready to serve. Store covered in refrigerator up to 1 week.
- Bake your favorite brownies in a parchment paper or greased foil lined 8x8 or 9x13 pan. The liners help to make removing the brownies from the pan a breeze.
- Using cookie cutters, cut the brownies into heart shapes. The leftover pieces can be stirred in pudding, used as a crump topping for muffins, or enjoyed by the cooks as a snack.
- Frost if desired or may be drizzled. Decorate as desired or enjoy plain as a sweetheart brownie.
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