Any cute Valentine Recipe Ideas??

Question

I'm looking for some cute Valentine treatsfor my Daughters classroom. I've done the heart shaped rice krispe bars and the heart shaped brownies and cupcakes. If you could share some of your creativity I would sure appreciate it.

Answer 1

Make a basic sugar cookie dough and shape into hearts. Bake 10-12 minuets. Melt some chocolate over a pan of boiling water. After cookies are cool to touch hand dip them into the choclate and put on wax paper lined cookie sheet. Once hardened Take some pink frosting in a cake decorating bag and drizzle with pink frosting! Add little sugar candies in the shapes of hearts!

Make a Chocolate heart shaped cake and line with Strawberries and whip cream

Answer 2

Heart shaped cookies, with icing with their name in the middle of the cookie, And each cookie you make, hang them on a tree like a little tree from christmas, and decorate the tree with pink bows and the cookies and dress up the tree, and when the kids come into the classroom, they will pick their cookie from the tree, They are hard very hyard cookies, I got my cookie tree delivered, and i forget who done them, But try that

Answer 3

Cream Cheese Sugar Cookies

INGREDIENTS
1/2 cup and 1 tablespoon white sugar
1/2 cup and 1 tablespoon butter, softened
1/2 (3 ounce) package cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 egg yolk
1-1/4 cups all-purpose flour
DIRECTIONS
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Serves 40

Chocolate Kiss Cookies

INGREDIENTS
1 cup margarine, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration
DIRECTIONS
In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
Preheat oven to 375 degrees F (190 degrees C).
Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

Serves 36

Nutty Sweethearts

INGREDIENTS
7-1/2 cups crisp rice cereal
3-3/4 cups semisweet chocolate chips
3-3/4 cups miniature marshmallows
3-3/4 cups red candied cherries, quartered
3-3/4 cups chopped pecans
2-3/4 pounds white chocolate
2 tablespoons and 1-1/2 teaspoons shortening
DIRECTIONS
Grease cookie sheet and insides of two or more heart-shaped cookie cutters 4 inches long and 2 inches deep. Place cutters on cookie sheet, set aside.
In large bowl, combine cereal, chocolate chips, marshmallows, candied cherries and pecans, set aside.
In small heavy saucepan over very low heat, stir white chocolate and shortening until melted and smooth. Remove from heat, cool slightly. Pour chocolate mixture over mixture in bowl, stir gently to coat completely.
Using greased fingers, press about 2/3 cup mixture firmly and evenly into each prepared cutter on cookie sheet to thickness of up to 3/4 inch. Refrigerate 30 minutes until firm. Depending on number of molds available, you may have to work in batches. Keep unused mixture at room temperature between batches.
To unmold: Run wide metal spatula under cutters to loosen from cookie sheet. Using fingers, gently push each sweetheart free of the cutter.

Serves 30

Love Letters

INGREDIENTS
2-1/2 cups all-purpose flour
1/2 cup and 2 tablespoons white sugar
1-1/4 teaspoons salt
1-1/4 cups butter
2-1/2 teaspoons lemon zest
1 tablespoon and 3/4 teaspoon orange zest
1/2 cup and 2 tablespoons sour cream
1-1/4 cups candied cherries, chopped
DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C).
Blend flour, sugar and salt. Cut in butter and rinds until mixture resembles coarse meal. Blend sour cream in evenly.
Gather dough into firm ball. Divide in half. Roll on well-floured surface to 1/8 inch thickness. Cut in 3 x 2 inch pieces; fold ends to center to resemble an envelope, overlapping slightly; seal with tiny piece of candied cherry.
Place on ungreased baking sheet. Brush tops with water; sprinkle with sugar. Bake 6-8 minutes.

Serves 30

Hugs 'n' Kisses Cookies

INGREDIENTS
1 (18 ounce) package refrigerated sugar cookie dough
Red colored sugar
DIRECTIONS
Cut cookie dough into 1/4-in. slices. On a floured surface, roll each slice into a 6-in. rope. Cut half of the ropes in half widthwise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are lightly browned. Cool for 3 minute; remove from pans to wire racks to cool completely.

Serves 30