Sweets for Your Valentine

On Valentine's Day our thoughts turn to romantic things like dinner for two or flowers that say, "I Love You." It's also a time to let others know that you love them as a friend or neighbor. That love can be shown in a lot of ways but one of the best is "Sweets for the Sweet." Here are some ideas sure to impress your Valentine whether you are making them with a child or an adult wanting to impress a sweetheart. Happy Valentines Day!


(Even the non-cook will love this recipe)

  • Purchase your favorite Champagne and chill
  • Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
  • Chocolate dip: Buy a jar of European chocolate hazelnut spread (available in specialty and grocery stores). Place 1 cup of spread in a double boiler or fondue pot. Add 1 to 2 tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream.



  • ½ package (10 oz.) marshmallows
  • 1 ½ Tbs. melted butter
  • 3 ½ cups crispy-rice cereal
  • 2 Tbs. pink sugar crystals
  • ½ cup red Candy Melts, melted
  • ½ cup white-chocolate morsels, melted
  • Pink and white valentine sprinkles
  • Lollipop or craft sticks

Parent - Line six heart-shaped 3" cookie molds with plastic wrap, leaving 1" of overhang. Coat with cooking spray. In large bowl, combine marshmallows and butter. Microwave on high for 1 minute, stir, and microwave 30 seconds longer.

Child - Stir in cereal and pink sugar crystals. Coat hands with vegetable cooking spray, and press mixture into molds. Let mixture harden for at least 45 minutes.

Child - Carefully lift hearts out of molds by pulling on plastic wrap. Press a craft stick 1" into bottom of each heart.

Child - Decorate hearts by drizzling or spreading melted Candy Melts and chocolate morsels on top. Lay pops on waxed paper and top with sprinkles. Let set 20 minutes.

Note: Heart-shaped plastic or metal cookie molds and lollipop or craft sticks are available at party or craft stores.

*resource: Parents/February 2001


(Fill these favorites with raspberry or strawberry jelly)

  • Sift together

: 2½ c. flour, 1 tsp. baking powder, ½ tsp. salt

  • Cream together
  • : 1 cup shortening, 1 cup sugar

  • Stir in
  • : 1 well beaten egg, 2 Tbsp. Pet Milk, 1½ tsp. vanilla

    Chill overnight before using. Rollout dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 for 8 - 10 minutes.

    When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with Confectioner's Sugar.


    In Victorian times, lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread

    • "life cakes" in the shape of hearts.
    • 2½ cups unsifted flour
    • 2 tsp. cinnamon
    • 1½ tsp. ginger
    • ½ tsp. ground cloves
    • ¼ tsp. salt
    • ½ cup margarine
    • ½ cup packed dark brown sugar
    • ⅓ cup dark corn syrup
    • 1 large egg

    In large bowl, sift together flour, cinnamon, ginger, cloves and salt. Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.

    Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decorations or for a second batch of cookies.) Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container. Makes about eight 4½ inch cookies.


    Nancy A. Freeman, Extension Home Economist, Harrison County Extension Service (228) 865-4227 2/7/01