It’s long been said that the way to a man’s heart is through his stomach, so this Valentine’s Day show him that you care by whipping up one of these delicious (and secretly easy) treats. I’ve gathered a list of the tastiest and easiest recipes that are guaranteed to make anyone fall in love (even if it is with chocolate). Don’t have a Valentine this year? More sweets for you! Invite your girlfriends over for a night of baking and enjoy not having to give these tasty treats away.
Red Velvet Whoopie Pies
Recipe courtesy of www.recipegirl.com
WHAT YOU NEED:
Pies:
2 Tbsp. unsweetened cocoa powder
1 ounce red food coloring (which equates to one bottle- or see below)
2 Tbsp. water
½ cup canola oil
1 ½ cups granulated sugar
2 large eggs
1 cup buttermilk
1 tsp. salt
1 tsp. vanilla extract
3 ½ cups cake flour
1 Tbsp. white vinegar
1 ½ tsp. baking soda
Filling:
6 ounces cream cheese (3/4 of an 8-ounce package), at room temperature
½ cup butter (1 stick), at room temperature
½ jar marshmallow crème (just eyeball it- about 1 cup)
1 lb. powdered sugar (1 box)
1 tsp. vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease cookie sheets, or line with parchment paper.
2. In a small bowl, combine cocoa powder, food color and water. Mix to combine; set aside.
3. In a large bowl, whisk together oil, sugar and eggs. Add in buttermilk, salt, vanilla extract and food color mixture. Whisk to combine.
4. Stir in flour, just until combined.
5. In a small bowl, dissolve baking soda in the vinegar; pour into the batter and stir to combine.
6. Spoon carefully onto prepared cookie sheets, careful to make sure that they are as round as possible. They’ll spread a little bit so just spoon about a Tablespoon for each.
7. Bake for about 6-7 minutes, until they’re set and no longer sticky or soft. Let cool before filling.
8. Beat cream cheese, butter and marshmallow crème together until smooth. Add in powdered sugar and vanilla. Spread a Tablespoon or so onto the bottom side of a pie, then top with the bottom side of another pie. Store in the refrigerator, keeping pies in a single layer. Cover with plastic wrap to keep fresh.
Yield: 28 to 32 pies (depending on how large you make them)
http://www.recipegirl.com/2007/02/10/red-velvet-whoopie-pies/
Heart Shaped Pancakes
Recipe courtesy of www.meals.com
WHAT YOU NEED:
2 1/2 cups all-purpose flour
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/3 cup vegetable oil, plus more for the griddle and cookie cutters
1/3 cup packed brown sugar
3-inch heart-shaped metal cookie cutters (optional)
Powdered sugar
DIRECTIONS
1. Combine flour, morsels, baking powder and salt in large bowl. Combine milk, eggs, oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy).
2. Heat griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle into the shape of a heart; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter.
(For perfectly shaped pancakes, brush inside of cookie cutters with oil; place on griddle. Pour about 1/4 cupbatter into the cookie cutters and cook until bubbles begin to burst. Remove cookie cutters. Turn; continue to cook about 1 minute longer or until golden.)
3. Sprinkle with powdered sugar before serving.
http://www.meals.com/recipe/heavenly-heart-shaped-pancakes-135678#Page=1
Classic Red Velvet Cupcakes
Recipe courtesy of www.pickycook.com
WHAT YOU NEED:
2 1/2 cups sifted cake flour – sift it before you measure it.
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
2 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
DIRECTIONS
1.Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
6. In a small bowl, mix vinegar and baking soda. Be careful – it will fizz up. Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 to 3/4 full).
7. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 18-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
http://www.pickycook.com/dessert/redvelvetcupcakeswithcreamcheesefrosting.aspx
Chocolate Kiss Peanut Butter Cookies
Recipe courtesy of whatchamakinnow.blogspot.com
WHAT YOU NEED:
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
½ cup shortening
½ cup peanut butter
½ cup white sugar (keep an extra ¼ cup out for rolling)
½ cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
24-30 chocolate candies – could use Brach Stars, Hersey Kisses, Reece’s Peanut Butter hearts, etc
DIRECTIONS
1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl cream together the shortening, peanut butter, white sugar, and brown sugar. Mx until fluffy, about 2 minutes.
4. Add in egg, milk, and vanilla and mix to combine. Add in dry ingredients.
5. Form teaspoonful into a ball, roll in white sugar, place on ungreased cookie sheet, and bake for 8 minutes.
6. Remove from oven, place chocolate heart, star, or kiss on each cookie and push down lightly. Return to oven for an additional 1-2 minutes until light golden brown.
7. Allow cookies to cool on pan for a couple minutes before transferring to a cooling rack.
Makes 24-28 cookies.
http://whatchamakinnow.blogspot.com/2012/02/chocolate-kiss-cookies-peanut-butter.html