Let’s face it, Valentine’s day is all about sweets. Sugary powdery puffs of delicious decadence to be shared with, who else; your sweetheart. Forget the calories, you can work them off next week. Here are a few recipes sure to tempt the sweet tooth in your sweetheart.
Cherry and Chocolate Pastry Hearts
- 1/2 of a 17-1/4-oz. package frozen puff pastry (1 sheet), thawed
- 3/4 C. cherry pie filling
- 8 tsp. fudge ice-cream topping
- 2 Tbs. chopped nuts
On a lightly floured surface, unfold thawed pastry. Using a 3-1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use. Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree oven for 15 to 18 minutes or until puffed and golden. Cool on racks. Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping and sprinkle with nuts. Serve immediately.
Yield: 8 servings
Hershey Kiss Roses
- 10 wooden skewers or 18-gauge florist wire
- Red and silver Hershey Kiss candies
- Green florist tape
- Silk green leaves with wired stems
Pull tiny labels from each Hershey Kiss. Stick two foil- wrapped Kisses together, bottom to bottom. Insert the skewer into the tip of one Kiss and at this point begin winding florist tape down the skewer. Add several leaves along the way.
Strawberry Fudge Truffles
- 6 oz. package semi-sweet chocolate morsels
- 1/2 C. almonds, toasted and finely chopped
- 8 oz. cream cheese (at room temperature)
- 3/4 C. vanilla wafer crumbs (approximately 20 wafers)
- 1/4 C. SMUCKER’S® Strawberry Preserves
In a small saucepan, melt chocolate over low heat. Put almonds in a small bowl. In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves, mixing well. Cover and chill mixture for 1 hour. Remove from refrigerator and shape mixture into 1- inch balls or “truffles.” Roll each truffle in the almonds; chill truffles until serving time.
Yield: 48 truffles
One Bowl Spicy Chocolate Cake
Don’t be scared of the cayenne pepper and spice up your boring chocolate cake.
- 1 1/2 C. all-purpose flour
- 1 C. sugar
- 1/3 C. unsweetened cocoa powder
- 2 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 1/4 tsp. hot red pepper (cayenne)
- 1/4 tsp. salt
- 1 C. water
- 1/2 C. vegetable oil
- 1 Tbs. white vinegar
- 1 tsp. vanilla
- 2 Tbs. confectioners’ sugar
Heat oven to 350 degrees. Generously grease 8″-square baking pan. In medium bowl, stir together flour, sugar, cocoa, cinnamon, baking soda, hot red pepper and salt. Add water, oil, vinegar and vanilla. Beat with a fork just until all dry ingredients have been moistened. Bake cake 35 to 40 minutes or until center springs back when gently pressed. Cool cake in pan 5 minutes. Remove to serving platter. Cover and set aside until ready to serve. Just before serving, sift confectioners’ sugar over top. Cut into 4 squares; cut each square diagonally in half to make 8 triangular pieces.
Yield: 8 servings
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