Monday, February 13th ~ Friday, February 17th
HAPPY VALENTINE'S DAY
Cherry Heart Pies
Preheat oven to 350. Whisk together 1 egg and 1 Tbsp. milk, using a 3-4 inch heart shaped cookie cutter, cut shapes form 1 (14 oz.) box refrigerated pie crust (like Pillsbury). Place half the hearts on a baking sheet lined with parchment appear. Brush outer edges of hearts with egg mixture. Place a small amount of cherry pie filling (about 2 Tbsp.) in center of each heart. Cut a small “x” in center of remaining hearts and place on top of pie filling. Press and crimp edges, using a fork. Brush lightly with egg wash and dust with sparkling sugar. Bake 14-16 minutes, until crust is browned. Makes 8-10 servings.
Chocolate Covered Cherry Cookies
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter, room temperature
1 c. sugar
1 1/2 tsp. vanilla extract
1 (10 oz.) jar maraschino cherries (about 48), with juice reserved
1 (6 oz.) pkg. semisweet chocolate chips
1/2 c. sweetened condensed milk
Preheat oven to 350. In large bowl, sir together flour, cocoa powder, salt, baking powder and baking soda. In another mixing bowl, beat butter and sugar on low speed until fluffy. Add egg and vanilla extract; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1 inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in center of each cookie. In small saucepan, combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 Tbsp. of reserved cherry juice. Spoon about 1 tsp. frosting over each cherry. Frosting may be thinned with additional juice, if necessary. Bake about 10 mintues, or until done. Remove to wire rack and let cool. Makes 48
V-DAY POP MIX
Spread popped corn on two baking sheet lined with parchment paper. Melt pink candy melts and drizzle on top. Into the popcorn mixture, stir candy conversation hearts and confetti sprinkles (jumbo-sized hearts). Trim paper gift bags with pinking shears. Add matching gift tags. Pour in popcorn mixture.
7 Treats for about 75 calories:
3 Hershey’s Kisses (77cal)
10 Hot Tamales (75 cal)
12 Wonka Sweetarts (75 cal)
1 piece of Russell Stover milk chocolate (70 cal)
15 small conversation hearts (75 cal)
1 strawberry dipped in 1 Tbsp. melted semisweet chocolate (75 cal)
THE GAME OF LOVE
Wrap the bottom and lid of a cardboard box (about 4x4 inch-such as a box for a necklace) inside and out with pink or V-day wrapping paper. Download the tic-tac-toe artwork at www.communitytable.com/lovegame and print on white paper (or make your own grid). Cut the game grid to the same size as the box and glue to inside bottom. To package it, place two boxes of TicTac candies (one white and one red) inside the box. Place the lid on top and tie with a colorful ribbon.
How to make self-rising flour?
1 tsp. salt 1 1/2 tsp. baking powder 1 c. all purp flour = 1 c. self-rising
All chocolate is made from the beans of the tropical Theobroma cacao tree cultivated in Mexico and Central and South America. Cacao beans are intensely bitter. To become chocolate, the beans are fermented, dried and roasted; then cracked open to extract the cacao nibs from the shells. The nibs are then ground into a cocoa mass, also known as chocolate liqueur, which is pure chocolate in a rough form.