Valentine Recipes


This Valentine's Day express your love for the special ones in your life by making them some sweet treats. What better way to say "I Love You" and am thinking about you.  I have included a few Valentine recipes for you.
 
 
 
 
Valentine Heart Cookies
 
 

Cookie

1 c. butter, softened

1 (3 oz.) pkg. cream cheese, softened

¾ c. granulated sugar

1 tsp. peppermint extract

1 lg. egg

3 c. all-purpose flour

 

Glaze

2 cups semi-sweet chocolate chips

2 T. vegetable shortening

 

 Combine the butter, cream cheese, sugar and peppermint extract in a large mixing bowl and beat with mixer on medium speed until light and fluffy.  Add the egg and beat until well combined. Reduce the mixer speed to low and gradually add the flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.

Heat oven to 350°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

Melt chocolate and shortening in small saucepan over low heat, stirring constantly, until melted . Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm.
 
Pink Clouds
 
 

2 cups all-purpose flour

1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup Strawberry Flavor Powder Mix
1 teaspoon vanilla extract
2 large eggs

  1. Preheat oven to 350º F.
  2. Sift together the flour, salt and baking soda. Set aside. In large mixing bowl, beat the butter, sugar, strawberry powder mix and vanilla extract with mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Reduce the mixer speed to low and  gradually beat in flour mixture. Drop by rounded tablespoons onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 2 dozen.
 
Be My Valentine Cookies
 
 

2 ½ c. all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar
1/4 tsp. salt
1 c. butter, softened
1 1/2 c. confectioners sugar
1 tsp. vanilla extract
1 lg. egg
Colored sugars
 
Sift together the flour, baking soda, cream of tartar and salt.  Set aside.  In large mixing bowl beat the butter, confectioners sugar and vanilla with electric mixer on medium speed until light and fluffy.  Beat in the egg until well blended.  Reduce the mixer speed to low and gradually add the flour mixture. Cover; refrigerate 2 to 3 hours or until chilled.

 

Heat oven to 350 degrees F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. Place 2-inches apart on ungreased cookie sheets. Sprinkle with colored sugars.
Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to wire racks to cool.
 
Valentine Heart Cake
 
 

1-3/4 c. all-purpose flour

¾ c. unsweetened cocoa powder

1 ½ tsp. baking soda

¼ tsp. salt

2/3 c. butter, softened

1 ¾ c. granulated sugar

1 tsp. vanilla extract

2 lg. eggs

1-1/2 cups dairy sour cream

PINK BUTTERCREAM FROSTING (recipe follows)

Maraschino cherries or chocolate curls (optional)

 

Preheat oven to 350°F. Spray two 9-inch heart-shaped pans with non-stick baking spray containing flour. Sift together the flour, cocoa powder, baking soda and salt. Set aside.  In large mixing bowl, beat the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time until well blended. Reduce the mixer speed to low and gradually add the flour mixture alternately with the sour cream, blending well.  Do not overmix.  Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes, remove from pans to wire racks to cool completely.  Spread Pink Buttercream Frosting between layers and over top and sides of cake.  Garnish with maraschino cherries or chocolate curls.  Serves 10 to 12.

PINK BUTTERCREAM FROSTING
½ c. (1 stick) butter or margarine, softened
4 ¼   c. confectioners sugar
4 to 5 tablespoons milk
2 tsp. vanilla extract
1/4 tsp. red food color

Beat butter in medium bowl until creamy. Gradually add confectioners sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color.
 
Pretty Pink Strawberry Cupcakes
 

 Cupcakes
2 ½ c. cake flour
1 tsp baking soda
¼ tsp. salt
½ c. butter, room temp
1 ¼  c. granulated sugar
2 lg. eggs, room temp
1/3 c. buttermilk
¼ c. vegetable oil
1 tsp vanilla extract
2 c. chopped strawberries

 Frosting
¼ 
c. strawberries
1 T. strawberry liquer
½ tsp. lemon juice
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 3/4 c. powdered sugar
1/2 Tbsp. vanilla

Di
rections:
Preheat oven to 350 degrees.  Place cupcake liners in two cupcake pans.  Set aside.  Sift together the flour, salt and baking soda.  Set aside.  In large mixing bowl, beat the butter and sugar on medium speed until light and fluffy. Add eggs one at a time until well combined.  Add the buttermilk, oil and vanilla.  Reduce the mixer speed to low and gradually add the flour mixture just until combined. Fold in the berries. Fill cupcake pans ¾ full.  Bake for 20 minutes. Cool in pans for 10 minutes then remove to wire racks to cool completely. Makes 24 cupcakes.

For Frosting: In saucepan combine the strawberries, liquer and lemon juice. Bring to a boil over medium heat and then reduce heat and simmer for 5 minutes.  Let cool then blend until smooth.  In large mixing bowl, combine the cream cheese and butter and beat with mixer on medium speed until creamy.  Gradually add the sugar and then the vanilla extract. Add berry puree until smooth. Frost cupcakes when they are completely cooled.
 
Strawberry Cheesecake
 
 

Crust

1 ¼  c. graham cracker crumbs

3 T. granulated sugar

½ tsp. ground cinnamon

5 T. butter, melted

½ tsp. vanilla extract

 

Filling

5 (8 oz.) pkgs. cream cheese, softened

1 ½ c. granulated sugar

¼ c. all-purpose flour

2 tsp. grated lemon peel

2 T. lemon juice

1 tsp. vanilla extract

5 lg. eggs, room temperature

½ c. sour cream

 

Topping

4 c. ripe strawberries, hulled

4 ½ tsp. cornstarch

¼ c. cold water

½ c. granulated sugar

2 tsp. lemon juice

1 drop red food coloring, optional

 

Preheat oven to 325ºF.  Spray a 9-inch springform pan with nonstick baking spray.  Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides.  Crust: Place crust ingredients in a small bowl and stir until combined.  Pat crumbs into bottom of pan.  Bake for 10 minutes.  Let cool.  Reduce oven temperature to 300ºF. Filling:In large mixing bowl beat the cream cheese, sugar, flour, lemon peel, lemon juice and vanilla extract on medium speed until smooth.  Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition.  Do not overmix.  Blend in the sour cream. Gently pour the filling into the crust.  Smooth the top.  Place the springform pan in a large roasting or baking pan, then place on oven rack.  Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack.  Cool for 15 minutes.  With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side.  Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Crush enough strawberries to make 1 cup of pulp.  Strain through fine sieve.  Mix together the cornstarch and cold water. Place pulp, sugar, cornstarch mixture, lemon juice and red food coloring in medium saucepan and cook and stir over medium heat until mixture boils, thickens and is clear.  Remove saucepan from heat. Cool to room temperature.  Decorate top of cake with remaining whole berries. Starting at outside edge, arrange them with tips pointing up until top is completely covered with the berries.  Spoon glaze over each berry covering them completely and letting a little drizzle down sides. Chill until glaze is set.
 

 

 

 

 

 




 

 

 




 
 

 







 
 

 

 

©2018 www.sweet-kathleens.com. Powered by pappashop.com
Site Design by Julianne of Victoria's Shabby Cottage and Shabby Lane Shops