Baking recipes for valentine treats?

Question

Ok so i want to make cookies or brownies.Any good treat to give to my friends at my gym.I'm making little valentine goodie baskets for about 8 friends at my boxing gym.Since i see them everyday they are family to me.I want to make them something instead of buying.I also figured it be a little in expensive to bake instead of buying.I've never baked before.But i dont think it could be too hard right.So if anyone can give me some recipes and tips that would be great.I'm interested in sugar cookies,Brownies,Oatmeal cookies,Chocolate chip & whatever else.Thanks for your help

Has anyone ever tried Never fail fudge?Is it good?

Answer 1

Chocolate-Strawberry Thumbprints

Makes about 3 dozen You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, softened
1/4 cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
2 tablespoons confectioners' sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced

1. Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

3. Preheat oven to 350°. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

4. Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Answer 2

To make it even easier, you can make something out of a box and decorate it to make it your own. You can bake brownie mix in a sheet pan and then use a heart shaped cookie cutter and cut them out. To make them even better, you can cover them in chocolate mixed with a little cream and they're heavenly. Or, you can mix one bag of semi-sweet chocolate chips (melted in the microwave) with one regular sized can of any flavor of frosting and you have delicious fudge. The best part is that you can combine any flavors like chocolate mint, cherry chocolate, lemon vanilla, etc....delicious!

Answer 3

you could make the standard toll house chocolate chip cookie recipe and substitute part of the chocolate chips with valentine m & m's (they are red, white and 2 shades of pink)

drop 2 dough scoops close to each other and kind of shape them into a heart so when they flatten-out from baking they are sort of heart-shaped.

Answer 4

Sweetheart Cookies

Ingredients
2 cups all-purpose flour
1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon grated lemon rind (about 2 large lemons)
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1-1/2 sticks) butter or margarine, softened
1 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
2/3 cup seedless raspberry preserves
Powdered sugar

Preparation Steps

1. In medium bowl, combine flour, oats, lemon rind, baking soda and salt; mix well. In large bowl, beat butter and sugar with electric mixer until creamy. Add egg and vanilla; continue beating until light and fluffy. Stir in oat mixture; mix well. Cover and chill at least 1 hour.

2. Heat oven to 350°F. Divide dough into quarters; work with one quarter at a time, keeping remaining dough refrigerated. Roll dough on lightly floured surface to 1/8-inch thickness. Cut with floured 2-1/2-inch heart-shaped cookie cutter. Use a 1-inch heart-shaped cookie cutter to cut out a hole from the center of half the hearts. Reroll and cut scraps. Arrange cookies 1-inch apart on ungreased cookie sheets. Repeat with remaining dough.

3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack; cool completely.

4. To assemble cookies, spread 1 teaspoon preserves in the center of each solid cookie. Lightly sprinkle cookies with cutouts with powdered sugar. Place sugar covered cookies, sugar-side up, on top of the cookies with preserves. Serve cookies within 1 day or freeze for longer storage.

Recipe Yield:
ABOUT 2-1/2 DOZEN
Serving Size:
1 cookie

Very Berry Breakfast Cake

Ingredients

streusel
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
3 tablespoons margarine or butter, melted
1/4 teaspoon ground cinnamon

coffeecake
1 cup granulated sugar
8 tablespoons (1 stick) margarine or butter, softened
4 egg whites or 2 eggs, lightly beaten
One carton (8-oz.) reduced-fat sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup raspberry preserves
3/4 cup fresh or frozen blueberries


Preparation Steps

1. Heat oven to 350°F. Spray 9-inch square metal baking pan with cooking spray or grease lightly.

2. For streusel, combine all ingredients in small bowl; mix well. Set aside.

3. For coffeecake, beat sugar and margarine with electric mixer in large bowl until fluffy. Add egg whites, sour cream and vanilla; mix until smooth. Add combined flour, oats, baking powder and baking soda; mix just until blended. Spread into pan. Spoon preserves over batter; swirl through batter with knife. Sprinkle blueberries evenly over batter. Sprinkle streusel over blueberries.

4. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm. Store tightly covered at room temperature.