Category: Valentine’s Day

Posted on

Where Your Heart Is…

As you may have noticed, we had a guest this morning.

That, my friends, is because I was working on a few Valentines of my own…

for some little cupids that hang around these parts.

And just when I finished with these, a cute bald kid I know begged asked politely for…

a bit of this. Amazing what you can pull off in the wee hours for the ones close to your heart.

Hope you have a happy Valentine’s Day tomorrow!

Oh, and please do kiss someone.

Wouldn’t want you to waste the day!

heh, heh.

Posted on

Valentine Swap

Here’s the cool loot that came in the mail from the current blog swap over at “the Mommy Files.”

My partner for the swap was the one and only Shannon herself–the sweetheart that sets all these fun things up in the first place.

Look at all this cool stuff!

Her next swap–that you should totally join will be at Easter time–so be on the lookout for that!

More later…

Posted on

Neapolitan Crispy Hearts


If your sweetheart is a Krispy Treat fan–they’re going to love these triple-decker Valentine hearts.

The bottom layer is chocolatey Coco Krispies with a chocolate chip “boost.” The middle layer is regular Krispie Treats and the top is a Strawberry jam treat concoction. Add them all up and you’ll find the only thing missing is a big scoop of vanilla ice cream.

If you have a heart cupcake pan–these would make a wonderful classroom treat too.

Soooo yummy!

This image has an empty alt attribute; its file name is Perfect-Size.png

Neapolitan Crispy Hearts

Ingredients

1 package (10 ounces) large marshmallows, divided
3 tablespoons butter, divided
2 cups chocolate-flavored crisp rice cereal
1/2 cup miniature semisweet chocolate chips
4 cups crisp rice cereal, divided
1/2 cup strawberry preserves

Directions

In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in chocolate-flavored cereal and chocolate chips. Press into a greased 11-in. x 7-in. dish.
In a large saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups rice cereal. Press into dish over chocolate layer.
In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in preserves and food coloring if desired. Stir in remaining cereal. Press into the dish. Cool. Cut into bars. Yield: 1 dozen.

Neapolitan Crispy Hearts
 
Print
Ingredients
  • 1 package (10 ounces) large marshmallows, divided
  • 3 tablespoons butter, divided
  • 2 cups chocolate-flavored crisp rice cereal
  • ½ cup miniature semisweet chocolate chips
  • 4 cups crisp rice cereal, divided
  • ½ cup strawberry preserves
Instructions
  1. In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter.
  2. Cook and stir over medium-low heat until melted.
  3. Remove from the heat; stir in chocolate-flavored cereal and chocolate chips.
  4. Press into a greased 11-in. x 7-in. dish.
  5. In a large saucepan, combine a third of the marshmallows and 1 tablespoon butter.
  6. Cook and stir over medium-low heat until melted.
  7. Remove from the heat; stir in 2 cups rice cereal.
  8. Press into dish over chocolate layer.
  9. In a large saucepan, combine remaining marshmallows and butter.
  10. Cook and stir over medium-low heat until melted.
  11. Remove from the heat; stir in preserves and food coloring if desired.
  12. Stir in remaining cereal.
  13. Press into the dish.
  14. Cool.
  15. Cut into bars.

Posted on

Devil’s Food Surprise Cookies

These little lovelies remind me of those fabulous Devil’s Food cookies that my mama used to buy and….

hide from us. What?!  Too good to share with the kids? Aparently so.

Well fine then.

I’ll make my own.

Ooooh baby.

Do brace yourself.

Devil’s Food Surprise Cookies

Ingredients:

3-1/2 cups all-purpose flour
1-1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
2 large eggs
1 cup milk
2 teaspoons pure vanilla extract
24 large marshmallows, cut in half horizontally or 4 small marshmallows
Chocolate Frosting for Surprise Cookies

Directions:

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Devil’s Food Frosting

4 cups powdered sugar

1/2 cup butter, melted and cooled

1/2 cup cocoa

1/2 cup milk

1/2 tsp. vanilla

Stir ingredients together till creamy.

Nowwww then…I triple-dog-dare you to make these incredible little devils and NOT sneak six of them in your purse.

Ha!

I’ll win.

This image has an empty alt attribute; its file name is GR-Signature-small.png

Devil's Food Surprise Cookies
 
Print
Ingredients
  • 3-1/2 cups all-purpose flour
  • 1-1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons pure vanilla extract
  • 24 large marshmallows, cut in half horizontally or 4 small marshmallows
  • Chocolate Frosting for Surprise Cookies
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
  4. Add egg, milk, and vanilla, and beat until well combined.
  5. Add reserved flour mixture; mix on low speed until combined.
  6. Using a tablespoon or 1¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.
  7. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
  8. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly.
  9. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2½ minutes. Transfer cookies to a wire rack to cool completely before frosting.
  10. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Notes
Devil's Food Frosting 4 cups powdered sugar ½ cup butter, melted and cooled ½ cup cocoa ½ cup milk ½ tsp. vanilla Stir ingredients together until creamy.