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Recipe Collection |
Valentine's Day Special |
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Heart Shaped Scones
Ingredients:
1/3 cup milk. 1/4 cup applesauce. 1 egg. 2 tablespoons butter or margarine, melted. 1 teaspoon almond extract. 2 cups all-purpose flour. 1/2 cup sliced almonds. 1/3 cup granulated sugar. 3 teaspoons baking powder. 1/2 teaspoon salt. 4 1/2 teaspoons strawberry or raspberry preserves. Powdered sugar.
Preparation:
Heat oven to 400ºF. Grease cookie sheet.
Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened.
Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well.
Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar & Serve warm.
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Chocolate Heart Peanut Butter Cookies
Ingredients:
1 pouch (1 lb 1.5 oz) peanut butter cookie mix. 3 tablespoons vegetable oil. 1 tablespoon water. 2 tablespoons sugar . 1 egg . 30 heart-shaped Dove milk chocolate candies .
Preparation:
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into 30 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie.
Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.
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Chocolate Heart Cake
Ingredients:
3/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup packed light brown sugar. 3 tablespoons Cocoa. 1/2 teaspoon baking soda. 1/8 teaspoon salt. 1/2 cup water. 3 tablespoons vegetable oil. 1/2 teaspoon white vinegar. 1/2 teaspoon vanilla extract. Chocolate Frosting.
Preparation of Chocolate Frosting:
1 tablespoon butter or margarine. 2/3 cup powdered sugar. 1 tablespoon Cocoa. 2 to 3 teaspoons milk. 1/8 teaspoon vanilla extract. Place butter in small microwave-safe bowl. Microwave at medium (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.
Cake Preparation:
Heat oven to 350°F. Grease and flour 8-inch square baking pan.
Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.
Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.
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Chocolate Milk Shake
Ingredients:
1/2 litre milk. 1 tbsp cocoa powder. 1 bar (100 gms) dark chocolate. 100 ml dark rum. 2 tsp sugar. Few drops Tabasco.
Preparation:
Heat the milk for 5 minutes. Take the pan off the fire and add the cocoa powder to it. Mix till no lumps remain. Add the sugar and mix.
Grate the chocolate and melt it. Add the milk mixture to it. Mix and leave to cool for 5-10 minutes.
Add Tabasco to taste and the rum.
Pour into 2 tall champagne flutes and toast your love this Valentine's Day!
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Strawberry Milkshake
Ingredients:
Strawberry Ice Cream. Milk. Red Food Coloring. Strawberry Jam or frozen Strawberries.
Preparation:
Place a big scoop of ice cream and a cup of milk in a blender.
Combine one drop of red food coloring to give more color.
Combine some strawberry jam or frozen strawberries for more flavors.
Blend it all till the shake is creamy and thick.
Serve it in glass with some straws.
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Chocolate Fondue
Ingredients:
3 ounces bittersweet chocolate, chopped . 2 tablespoons heavy cream . 1 tablespoon brewed espresso . 1/2 teaspoon vanilla extract . Pinch of salt . 1 banana, peeled and cut into 8 pieces . 8 One-inch chunks of fresh pineapple . 4 strawberries .
Preparation:
Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.
Pour the chocolate mixture into a serving bowl. Serve warm with fruits.
If you don’t have an espresso maker, look for instant espresso powder in any supermarket.
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Chex Muddy Buddies
Ingredients:
9 cups Corn Chex, Rice Chex, Wheat Chex, Chocolate Chex (or a combination). 1 cup semisweet chocolate chips. 1/2 cup peanut butter. 1/4 cup butter or margarine. 1 teaspoon vanilla. 1 1/2 cups powdered sugar.
Preparation:
Into large bowl, measure cereal. Set aside.
In a one quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage bag.
Add powdered sugar. Seal bag. Shake until well-coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
By- Amy Reilly .
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