If you need last minute Valentine's Day treat ideas then you're in luck. These simple recipes don't take long and most ingredients can be purchased at Walmart or the dollar store. You can make and enjoy these recipes with your kids, your friends or your lover, either way it'll be 100% worth it. Get in the mood and fill your kitchen with the Love Day spirit. Enjoy your festivities!
Oreo Truffle Valentine Heart
24 Oreo cookies-crushed into fine crumbs
5 oz. softened cream cheese
12-14 oz. high quality white chocolate (you can use white chocolate candy coating or vanilla almond bark)
Heart shaped sprinkles-optional
Line a tray with baking paper.
Crush whole Oreos with the filling in a really fine crumbs and combine it with softened cream cheese.
You can do this by hands, press it with a back of the spoon, or use a mixer with paddle attachment(the mixture is really thick and I prefer to knead it by hand).
When it’s all evenly combined transfer the mixture onto baking paper and spread it in an even layer about 1/2 inch thick (or more, depending how large is your cookie cuter).
Place the tray in the freezer for 45 mins (or more) until it’s harden enough for cutting.
Cut out the truffles with heart shaped cookie cuter and place them back in the freezer for 20-30 mins(truffles must be frozen before dipping into chocolate).
Line another tray with baking paper and set aside.
Take a few hearts from the freezer ( so the rest won’t soften while you are working) and dip one frozen hearts at the time into melted chocolate with a fork. Tap off the excess chocolate and transfer the hearts onto baking paper and top with sprinkles (if you don’t want to dip them twice in the chocolate).
If you want to cover the truffles with second layer of chocolate( like I did), then after first dipping into chocolate, place chocolate covered hearts in the freezer to harden the chocolate faster and repeat the dipping process, and then top with sprinkles.
Work in small batches because the heart must be frozen when place them into melted chocolate.
Store in an airtight container in the fridge(or freezer for longer storage).
This recipe makes 16-20 small (about1.5 inch) hearts.
What You'll Need
2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1 lb fresh strawberries, stems on
How to Make It
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash the strawberries and dry them carefully.
3. Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
4. Combine the sugar, corn syrup and water in a medium saucepan over medium-high heat. Insert a candy thermometer, and stir until the sugar is completely dissolved.
5. Continue to cook, without stirring, until the temperature reaches 300 degrees on the candy thermometer. During this process, which can take from 10-20 minutes, wash down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
6. Once the candy has reached 300 degrees, remove the pan from the heat immediately, and immerse the bottom in the prepared ice bath to stop it from cooking any further.. Do not let the ice water get into the candy!
7. Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the candy, as it is very hot and can cause dangerous burns. Remove the berry from the candy and allow the excess to drip off the end. Turn it a few times to ensure excess candy is removed, then place it on the prepared, oiled baking sheet.
8. Repeat with remaining berries and candy. Allow the candy to set at room temperature, and serve berries within an hour or two of their preparation.
1 pkg Earthbound Farms Spring Mix
1 large cucumber, sliced
2 red peppers, seeded (tops and bottoms removed)
1 bunch radishes, sliced
1 small brick of partly skim mozzarella cheese
10 - 15 small plum tomatoes, halved
1/4 to 1/2 pkg Grab & Go Simply Sesame Trail Mix
1 bottle Kraft Roasted Red Pepper with Parmesan salad dressing
Place the Spring Mix in a large bowl. (If you can't find the Earthbound Farms Spring Mix just use a similar mixed greens blend, about 6 cups or more.)
Using a small, heart shaped cookie cutter (about 1 inch) cut out heart shapes from the cucumber, red peppers, and mozza cheese.
Sprinkle the veggies and cheese over the salad.
Sprinkle with a generous amount of the Simply Sesame Trail Mix. (If you can't find this you can leave it off or substitute with another crunchy salad topper.)
Just before serving, drizzle with your desired amount of Roasted Red Pepper Dressing and toss until equally distributed.
Mini Heart Shaped Pizzas
pizza dough (I used Trader Joe’s frozen organic pizza crust)
shredded mozzarella cheese
flour, for dusting your work surface
4″ heart cookie cutter
1″ heart cookie cutter
Preheat oven to 450°. Remove the pizza dough from the freezer let it sit out for 30 minutes to come to room temperature.
Use a 1″ heart shaped cookie cutter to cut out the pepperonis. I found it easiest to flip the cookie cutter upside down and press the pepperoni into the cutter.
Sprinkle your countertop or cutting board with a little flour. Place the room temperature pizza dough on top and use the 4″ heart shaped cookie cutter to cut out the dough. I was able to get 5 mini pizzas out of 1 pre-rolled pizza crust.
Place about 1 tablespoon of sauce in the middle of each crust. Use a spoon to spread it around the entire surface and top with cheese and heart shaped pepperonis.
Bake in the oven for 5-7 minutes or until the crust is crisp and the cheese is just beginning to brown. Allow it to cool for a minute and enjoy!
Homemade Reese’s Peanut Butter Hearts
1 cup creamy peanut butter-room temperature
¼ cup unsalted butter-melted
2 Tablespoons brown sugar
2 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar
10-12 oz. chocolate chopped in small pieces (I used half of semi-sweet and half of milk chocolate) or use good quality candy coating (it’s easier to work with than with real chocolate, if you don’t have too much experience)
Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
Place it in the freezer until firm enough for cutting.
When the mixture is firm enough, line a tray with parchment paper and set aside.
Using small cookie cutter in the shape of heart, cut out the hearts and place them on the tray. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least a few more hearts.
Place them in the freezer until firm.
Then melt the chocolate (or candy coating) and line another tray with parchment paper.
Using a fork, dip each heart into melted chocolate to cover completely.
Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few hearts at the time from the freezer, because it’s easier to work with the firm hearts!!!)
Place chocolate covered hearts on the parchment paper lined tray. Refrigerate until chocolate has set.
Store in the fridge or freeze for longer storage.
Strawberry Chocolate Chip Cookies
1 box (18.25 oz) strawberry cake mix, like Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone.
Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely.
Store in an airtight container for up to one week.
White Chocolate Valentine Pretzels
1 (10 oz.) bag pretzel rods
1 (24 oz.) package white chocolate bark coating or 1 (1 lb.) bag white candy melts (you'll only use about 12 oz.)
1 T. shortening
pink sanding sugar
white nonpareils sprinkles
Valentines-themed sprinkles (optional)
In a tall skinny container (such as a pottery cup or even a small glass vase), melt bark coating or candy melts and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between).
Dip each pretzel rod in the candy coating, letting excess coating drip off back into the container. Sprinkle with white nonpareils and sanding sugar. Sprinkle with other Valentine-themes sprinkles, if desired.
Place on waxed paper and let stand for coating to set up.
Store in an airtight container for up to two or three weeks.