Valentine's Heart Chocolate Covered Oreos!

Sparks fly with our Electric Love mix! A bright blend of hot pinks, purples and silvers brings this mix to life. It's perfect for any occasion, but especially on a treat for your special someone! A favorite for all of your romantic holidays, we love this mix!

INGREDIENTS: bees wax, calcium stearate, carnauba wax, cellulose gum, cocoa, corn starch, corn syrup, dextrin, dextrose, gelatin, glucose powder, glucose syrup, glycerin, gum arabic, hpmc, hydrogenated palm kernel oil, lecithin (soy), magnesium silicate, maltodextrin, mica based pearlescent pigment, natural and artificial flavors, natural flavor, palm kernel fat, palm oil, propylene glycol, reduced protein whey (milk), rice flour, salt, sugar, tapioca dextrin, tapioca starch, wheat starch (WHEAT), xanthan gum, blue 1 (e132), red 3 (e127), red 40 (e129), silver (e174), titanium dioxide (e171), yellow 5 (e102), yellow 6 (e110)

ALLERGENS: Contains SOY, WHEAT, and MILK

(This list is not intended to address all substances that may represent an allergen risk to certain individuals.) This product is prepared and packaged using machines that may come into contact with WHEAT, EGGS, MILK, SOY, and TREE NUTS. Unintentional cross contamination can always be a possibility, however remote.

KOSHER STATUS: Not Certified

NUTRITION FACTS: (Serving Size: 2tsp) Calories: 34.5, Fat: 0.3, Sodium: 2.5, Carbohydrates: 7, Protein: 0.01

STORAGE AND SHELF LIFE: 18 months from date of manufacture when stored in a dark, cool and dry place. (60-80°F and 50% relative humidity or less)

Peanut Butter Pretzel Hearts

YIELD: 30 PRETZEL BITES
INACTIVE TIME : 1 hour
TOTAL TIME : 1 hour

Ingredients

• 60+ Tiny Twist Pretzels
• 1/4 cup butter
• 1 1/4 powdered sugar
• 1/2 cup peanut butter (I used creamy but crunchy would be tasty too!)
• 1/4 teaspoon vanilla
• 12 ounces white melting chocolate
• 4 ounces pink melting chocolate
• Sprinkles (optional)

Instructions

• lay 30 pretzels on a baking mat or wax paper.
• In a small bowl mix butter, powdered sugar and peanut butter together.
• Gently spread peanut butter mixture on the 30 pretzels laid out.
• Top peanut butter pretzels with the remaining 30 pretzels - set aside.
• Melt white chocolate according to package directions. I like to melt mine in a plastic container with a lid.
• Once chocolate is melted, drop in one peanut butter pretzel at a time and using a dinner fork, scoop it out and tap it along the sides of bowl to remove excess chocolate.
• Gently place chocolate coated peanut butter pretzel on wax paper to dry.
• Repeat with remaining pretzels.
• Once pretzels are dry, melt pink chocolate. Drizzle pink chocolate over pretzels with a fork or put chocolate in a piping bag or heavy duty ziploc bag and snip a TINY piece of the end off. Pipe (drizzle) chocolate onto hearts and allow to dry.
• If you use sprinkles, you'll need to add them while chocolate is wet.
• Once dry enjoy!

full recipe: https://numstheword.com/valentines-peanut-butter-pretzel-hearts/

Funfetti Cake Decorated with Sprinkle Hearts

This funfetti lαyer cαke recipe mαkes the perfect six inch lαyer cαke! It mαkes three, moist cαke lαyers thαt αre perfect for stαcking.

PREP TIME15 minutes
COOK TIME30 minutes
ADDITIONαL TIME20 minutes
TOTαL TIME1 hour 5 minutes

Ingredients
Funfetti Cαke

• 2 cups + 2 Tbsp αll-purpose flour (276 grαms)
• 2 cups grαnulαted sugαr (400 grαms)
• 1 1/2 tsp bαking powder (6 grαms)
• 1/2 tsp sαlt (3 grαms)
• 2/3 cup unsαlted butter, room temperαture (150 grαms) - 1 αnd 1/3 sticks
• 1 tsp. vαnillα extrαct (4 grαms)
• 2/3 cup egg whites (or αbout 5 egg whites) (155 grαms)
• 1 cup buttermilk, room temperαture (228 grαms)
• 1 Tbsp vegetαble oil (14 grαms)
• 1/2 cup rαinbow jimmie sprinkles (90 grαms)

Vαnillα Buttercreαm Frosting

• 2 cups unsαlted butter, room temperαture (434 grαms)
• 7 cups powdered sugαr (907 grαms) - or α 2 lb bαg
• 1/2 tsp sαlt (3 grαms)
• 2 Tbsp heαvy creαm (or whipping creαm) (30 grαms)
• 1 Tbsp vαnillα extrαct (12 grαms)

Instructions
Vαnillα Cαke Lαyers:

1. Preheαt oven to 350°F. Line three 6 inch pαns with pαrchment rounds, αnd greαse with non-stick bαking sprαy.
2. Mix together αll dry ingredients (flour, bαking powder, sugαr, αnd sαlt) in α stαnd mixer with α pαddle until fully combined.
3. Mix chunks of room-temperαture butter slowly into the dry mix, on α low speed. Continue to mix until no lαrge chunks of butter remαin, αnd the mixture becomes crumbly.
4. Pour in egg whites, αnd mix on low until just incorporαted. Mix in the buttermilk in two instαllments, on α low speed.
5. αdd in vαnillα extrαct αnd oil, αnd mix αt α low speed until fully incorporαted. Scrαpe down the sides of the bowl with α spαtulα, then beαt on medium speed for αbout 30 seconds.
6. Gently fold in the rαinbow sprinkles with α rubber spαtulα.
7. Divide bαtter evenly between the prepαred cαke pαns. I like to use α digitαl kitchen scαle to weigh my pαns, αnd ensure they αll hαve the sαme αmount of bαtter. This guαrαntees your lαyers will bαke to be the sαme height.
8. Bαke for 30-33 minutes, or until α toothpick comes out cleαn. αllow the pαns to cool for 10 minutes, then run αn offset spαtulα αround perimeter of the pαn to sepαrαte the cαke from the pαn.
9. Plαce cαke lαyers into the freezer for 30 minutes, to αccelerαte the cooling process.Once the lαyers αre fully cooled, cαrefully flip the pαns αnd remove the lαyers.
10. Use α serrαted knife to level the tops of the lαyers, αnd then frost αs desired.

Vαnillα Buttercreαm Frosting:

1. While the cαke lαyers bαke αnd cool, mαke the vαnillα buttercreαm frosting.
2. Beαt the butter on α medium speed for 30 seconds with α pαddle αttαchment, until smooth. Slowly αdd in the powdered sugαr, 1 cup αt α time. αlternαte with smαll splαshes of creαm.
3. Once fully mixed, αdd in the vαnillα αnd sαlt, αnd beαt on low until the ingredients αre fully incorporαted, αnd the desired consistency is reαched.
4. If the frosting is too thick, αdd in αdditionαl creαm (1 teαspoon αt α time). If the frosting is too thin, αdd in more powdered sugαr (quαrter of α cup αt α time).
5. If you plαn to color the buttercreαm, αdd in the gel food coloring once the frosting is fully mαde, αnd beαt on low until it reαches the desired color

To αssemble The Cαke:

1. Stαck αnd frost cαke lαyers on α greαseproof cαke boαrd, using α dαb of frosting to help stick the first cαke lαyer to the boαrd.
2. αdd αn even lαyer of buttercreαm between eαch cαke lαyer.
3. Spreαd α thin coαt of frosting αround the the cαke, to fully cover the cαke lαyers.
4. Smooth using α bench scrαper, then chill the cαke in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
5. αdd α second, thicker lαyer of frosting to the cαke, αnd smooth using α bench scrαper. Then decorαte αs desired!

Notes

Mαke your cαke lαyers in αdvαnce αnd freeze them: It breαks the process up αnd mαke it more αpproαchαble.


Mαke your frosting αheαd of time too, or sαve αny leftover frosting! It cαn be stored in αn αirtight contαiner in the fridge for up to α month, or in the freezer for up to 3 months. Be sure to give it α good stir once it thαws to get the consistency nice αnd smooth αgαin.


α frosted cαke cαn lαst in the fridge for up to α week, or in the freezer for up to α month. The buttercreαm locks in αll the moisture, keeping the cαke fresh αnd delicious!


If you cut into the cαke αnd hαve leftovers, use αny remαining frosting to cover the cut section to keep it moist αnd store in the fridge for up to α week.

full recipe: https://chelsweets.com/2020/02/06/small-batch-funfetti-cake/

I LOVE YOU TRUFFLES RECIPE

15 Minute Easy I Love You Truffles Recipe

Ingredients

• ⅔ cup heavy cream
• 6 ounces bittersweet chocolate (60% cocoa), chopped
• 9 ounces plain biscuits
• Pink sprinkles or nuts

Takes 15 min, serves 41.

Instructions

1. In a small saucepan bring the heavy cream to boil, stirring occasionally.
2. Add in the chopped bittersweet chocolate, mix with a spoon until smooth. Let it wait until it reaches room temperature.
3. Meanwhile grind the biscuits in a food processor to make a biscuit four.
4. Transfer it into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
5. Wet your hands and make small balls from it and roll in pink sprinkles or nuts. The dough doesn’t hold well if you don’t wet your hands.
6. Place them on a large plate in a single layer.
7. Cover with a plastic wrap and chill at least for 4 hours. Remove it from the fridge 30 minutes before serving.

full recipe: https://www.giverecipe.com/valentines-day-truffles/

Romance be Mine with Valentine's Cake

3 Hours Easy Romance be Mine with Valentine's Cake Recipe

Ingredients

• For the red Victoria sponge
• 125g unsalted butter, softened, plus extra for greasing
• 125g white caster sugar
• ½ tsp vanilla extract
• 2 large eggs, beaten
• 125g self-raising flour
• ¼ tsp baking powder
• ½ tbsp red food colouring
• 1 tbsp apricot glaze
• For the Victoria sponge
• 125g unsalted butter, softened, plus extra for greasing
• 125g white caster sugar
• ½ tsp vanilla extract
• 2 large eggs, beaten
• 125g self-raising flour
• ¼ tsp baking powder
• For the biscuits
• 50g unsalted butter, softened
• 50g white caster sugar
• 1 medium egg, lightly beaten
• 100g plain flour, plus extra for dusting
• For the white chocolate buttercream
• 125g unsalted butter, at room temperature
• ½ tsp vanilla extract
• 250g icing sugar
• 50g white chocolate, melted
• For the decoration
• 500g ready mix royal icing
• 2 tsp red food colouring
• 1 tsp pink food colouring
• 4 tsp icing sugar, plus extra if required
• 3 packets mini blossom cake decorations
• 80g milk chocolate hearts

Takes 180 min, serves 12.

Instructions

1. Preheat the oven to 180°C/gas mark 4. Grease and line a non-stick 20cm square cake tin with baking parchment.
2. In a large mixing bowl, use an electric hand whisk to cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to stop the mixture splitting. Sift over the remaining flour, baking powder and red food colouring, then gently fold together using a wooden spoon until the mixture is smooth and evenly coloured. Spoon the mixture into the tin and bake for 30 minutes, or until a skewer comes out clean. Turn the cake out on to a wire rack and allow to cool.
3. Once cooled, place the pink square sponge cake on a surface and cut out 9 hearts with a 5cm heart cutter. Brush the hearts on one side with the apricot glaze and stick together to make a long heart-shaped cake. Measure the length of your loaf tin and cut the heart-shaped cake to size. Transfer to the freezer and chill for 30 minutes.
4. Meanwhile, make the second Victoria sponge cake mixture. Use the same method as in step 2, but without the food colouring. Once made, spoon 2-3 tbsp of the Victoria sponge mixture into the bottom of the loaf tin and spread it out in an even layer. Place the heart cake on top, pointed end upwards. Gently spoon the remaining sponge mixture around and over the heart cake, covering it fully. Don’t worry if the heart looks as though it is sticking out slightly – the plain Victoria sponge mixture will rise during baking to come up the sides and cover it completely.
5. Bake for 45-50 minutes until cooked through, or until a skewer comes out clean. Allow to cool with the loaf tin set upside down on a wire rack so the cake begins to come away from the sides of the tin. You may need to run a knife around the edge of the cake to help it slide out.
6. Meanwhile, make the biscuit dough. Turn the oven up to 190°C/gas mark 5. In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuit will spread during baking.
7. Beat the egg again until well combined, and add 1 tbsp to the creamed butter and sugar. Discard the remaining egg. Add the flour and beat on low until a dough forms. Gather into a ball, wrap in clingfilm and chill for at least 1 hour. Roll out the biscuit dough to 4mm thick and cut out a 12cm heart using the cookie cutter. Place on a non-stick baking tray and bake in the preheated oven for 12 minutes until beginning to turn golden around the edges. Set aside to cool on a wire rack.
8. Next, make the white chocolate buttercream. In a large mixing bowl, use an electric hand whisk to beat together the butter and vanilla extract for 2-3 minutes, until pale and soft. Add half the icing sugar and beat on a low setting at first, so the icing sugar doesn’t puff up and out of your bowl. Beat on a higher setting until smooth, then repeat with the rest of the icing sugar. Continue to beat for 1-2 minutes, until pale and fluffy.
9. Place a pan of water over a low heat. Bring to a gentle simmer and place a heatproof bowl over the top, making sure it doesn’t touch the water. Break up the white chocolate, add to the bowl and let it slowly melt. Stir gently once or twice. When nearly all the chocolate has melted, remove from the heat and stir constantly until completely melted. Leave to cool slightly, then add to the buttercream and mix until combined and smooth. Turn the cooled loaf cake out of its tin, and cover the top and sides of the still-upturned loaf cake with the white chocolate buttercream. Transfer to the fridge to chill for 15 minutes. 
10. Meanwhile, combine the ready mix royal icing with 80ml cold water in a deep bowl. Using an electric mixer or electric hand whisk, starting slowly and gradually increasing the speed, beat for about 5 minutes until standing in soft peaks. If the icing is too soft, beat in a little icing sugar, 1 tsp at a time. Add a few drops of water if it is too stiff. Set aside 2 tbsp royal icing, and evenly divide the remainder between 3 bowls. Colour one bowl of icing with 1 tsp red food colouring, another with the remaining 1 tsp red colouring and the third bowl with the pink colouring. Mix in 2 tsp icing sugar each to 1 bowl of red and the pink icing. This should thicken the icing and make it possible to pipe stripes on to the cake. If it isn’t thick enough, continue to add icing sugar until you have the consistency you want. Spoon the thickened red and pink icings into separate disposable piping bags, each fitted with a small round writing piping nozzle.
11. Pipe a heart outline on to the cooled heart biscuit using the thickened red icing. Spoon the slightly looser red royal icing into the middle, then leave to set.
12. Meanwhile, pipe alternate red- and pink-coloured stripes on to the sides of the cake, starting from the top of the cake and finishing at the base. Finish with a little squeeze to create a small blob at the bottom of each stripe. Brush the undersides of the mini blossom decorations with a little water and stick around the top edge of the cake, covering the start point of each of the piped stripes and overlapping slightly.
13. When the icing has set on the heart biscuit, pipe on a Valentine’s message using the 2 tbsp of set aside white royal icing. Arrange the iced biscuit heart on the cake. Decorate the top of the cake with the chocolate hearts and serve in slices so you can see the heart in the middle.

source: https://recipes.sainsburys.co.uk/recipes/desserts/valentines-day-cake

Love Cookies for Valentine Recipe

27 Minute Easy Love Cookies for Valentine Recipe

Ingredients

• 1  cup  unsalted butter 227g, unsalted, room temp
• 1  cup  granulated sugar 234g
• 2  eggs
• 4  cups  all-purpose flour  500g, sifted
• 3/4  cup  cornstarch 80g, sifted
• 3/4  teaspoon  kosher salt 4g
• 1  tablespoon  vanilla extract 15mL
• 1/4  cup  pink sanding sugar 50g
• few drops pink food coloring

Takes 27 min, serves 16.

Instructions

1. It's easiest to make two separate batches of cookie dough; one uncolored and one pink just use half the ingredients for each batch. You can however make a big batch of dry and a big batch of wet ingredients then divide in half using a scale, color one and mix.
2. In these instructions we will be making two batches starting with the uncolored batch.
3. Sift 2 cups flour, 40g cornstarch, and about 1/3 tsp salt into a large bowl then whisk to incorporate.
4. In a stand mixer fitted with a paddle attachment cream 1/2 cup room temperature butter, and 1/2 cup sugar together.
5. Mix in 1 1/2 tsp vanilla extract, then one egg to the sugar/butter mixture.
6. Add 1 egg to each sugar/butter mixture.
7. On low, mix in dry mixture until almost combined. Scrape the bowl down then mix once more until just combined.
8. Roll out to a 1/4 inch thickness then transfer onto a baking sheet and place in refrigerator to chill. I like to roll my cookie dough between two layers of plastic for ease of transfer and clean up.
9. Now it's time to make the pink batch. Repeat the above steps but add in a few drops of soft pink food coloring to the butter sugar mixture along with the vanilla.
10. Roll out as before and sprinkle about ¼ cup pink sanding sugar onto the pink batch. Give a gentle roll to press the pink sugar into the dough.
11. Cover with plastic, transfer to a baking sheet and chill for at least 20 minutes to firm up.
12. Once the dough has chilled use a ruler and a sharp knife to cut ½ inch strips of dough. Return to fridge while you work on the next batch.
13. Layer pink and white stripes so that they are touching.
14. Cover dough with a sheet of plastic wrap or parchment paper then roll to create a seal. Transfer to the fridge to chill on last time.
15. Preheat to 375 degrees F.
16. Cut cookies with a heart shaped cutter.
17. Carefully lace cookies on a baking sheet lined with parchment paper or a silicone baking sheet.
18. Bake for about 12 minutes then allow to cool before enjoying.

source: https://preppykitchen.com/valentine-cookies/

Homemade Gumdrops for Valentine Recipe

20 Minute Easy Homemade Gumdrops for Valentine Recipe

Ingredients

• 2 1/2 cups sugar divided
• 1 1/2 cups applesauce {I used natural no sugar added}
• 6 oz package of Jell-O
• 2 envelopes unflavored gelatin {.25 oz each}
• 1 tsp lemon juice {I used bottled}

Takes 20 min, serves 48.

Instructions

1. Coat a 9×13 baking dish with cooking spray. Place in refrigerator.
2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Let stand for 1 minute. Bring to a boil over medium heat stirring constantly. Boil for 1 minute and then immediately pour into cold baking dish. Refrigerate until firm {about three hours should do it.}
3. Loosen the sides of the gelatin with a spatula and invert onto cutting board or waxed paper that has been sprinkled with sugar. The sugar keeps it from sticking.
4. Use small, sharp cookie cutters to cut out gumdrops.
5. Sprinkle sugar over a piece of waxed paper and place gumdrops on top of sugar. Let dry for about 8 hours or until slightly sticky.
6. Roll in remaining sugar and store in an airtight container.

source: https://www.momontimeout.com/valentines-day-homemade-gumdrops/

Strawberry Chex Mix for Valentine Recipe

10 Minute Easy Strawberry Chex Mix for Valentine Recipe

Ingredients

• 4-6 cups Rice Chex cereal
• 1 8- oz bag Strawberry Candy Melts OR
• 1 bag of white chocolate baking chips {12 oz} AND
• 1 box of Strawberry Creme Jell-O Pudding** {pudding NOT gelatin!}
• Valentines M&M's and/or Sprinkles

Takes 10 min, serves 20.

Instructions

1. Measure out Chex cereal into a large bowl. Note: if you're using the Strawberry Candy Melts, you'll use 4 cups of cereal. If you're using the white chocolate chips + pudding mix, you'll use 6 cups of cereal.
2. Pour chocolate into a small glass dish. Add 1/2 tsp shortening, if desired, to help the chocolate coat the cereal easier. Microwave for 1 minute 20 seconds. Let sit in the microwave for 3 minutes. Remove and gently stir. If chocolate loves its shape and looks smooth, it's done. If not, return to the microwave in 15 second increments, letting it sit for 2-3 minutes each time, until melted and smooth.
3. If you used White Chocolate Chips + Pudding Mix: Add 4 TBSP of the strawberry creme pudding into the white chocolate and stir gently until smooth. Add 2 drops of red food coloring, if desired.
4. Pour the chocolate mixture over the Chex cereal and stir gently to coat.
5. Transfer cereal mixture to a large piece of wax paper. Sprinkle with M&M's and Valentines sprinkles, if desired. Let cool to set. Break pieces and store in an airtight container to save. Candy can be made up to 3-4 days ahead, if desired. It saves well!

source: https://butterwithasideofbread.com/25-easy-swoon-worthy-valentines-day/