Happy almost Valentine’s Day friends!
If you’re anything like me, you are probably just starting to think about what to get for your significant other for Valentine’s Day…..which is tomorrow……PROCRASTINATORS UNITE!!
The funny thing though is that if you truly are a procrastinator, you know that some of our best work is done last minute/under pressure/five minutes before the deadline….it’s like a type of high…something only procrastinators get. 😉
So being a procrastinator, and a master at procrastinating, I thought I would enlighten my fellow procrastinators on a few ideas for creative treats for VDay. (I am pretty sure I just said procrastinator and procrastination fifty times above….procrastination, procrastination, procrastination, procrastination, procrastination)
But, as far as for the rest of those of you who are just completely ignoring the fact that Valentine’s Day is tomorrow….I command you to make these because they are so sticking GOOD!! (plus you won’t have to share with anyone…..so more for you) So on we go…
Chocolate Strawberry Bouquet:
Flowers look boring when you make these chocolate dipped strawberries! These are so simple! Wash a carton of strawberries and then cut off the stems. After, heat up some baking chocolate (I used Ghirardelli dipping wafers) and dip the strawberries in. Place the dipped strawberries on a baking sheet of foil, with the stem on the bottom. Place in the refrigerator for an hour or so to harden. Take them out after an hour and spear them with a paper straw! (I bought mine from target for a $1!) Arrange them in a mason jar, or any glass vessel for that matter, with candy at the bottom and VIOLA! You have a strawberry chocolate bouquet!
These bittersweet love notes are a lighter treat to enjoy! For these, I used Ghirardelli’s 60% cacao bittersweet chocolate and Sweetart Hearts. This treat is easy to make, but you have to move quick! For prep clear some area in your fridge, big enough for a cookie sheet to fit on. Place wax paper on a baking sheet and pour the Sweetart Hearts into a bowl and set aside for later. Heat up the bittersweet chocolate in a bowl and stir until it is completely smooth. Pour the chocolate into a Ziplock bag and on the opposite end cut the corner of the bag. At this point you are going to have to move quickly as the chocolate will begin to POUR out. (You can do it though! I promise!!) Make as many quarter sized circles, until the chocolate is gone. Place a single Sweetart Heart in the center of each chocolate circle. Place in the refrigerator to cool off and harden! After an hour or two, place in a bowl to enjoy yourself or box up for you Valentine! For more info on this treat visit: bakingbites.com
Peanut Butter Heartbreaker
Straight Up, if your Valentine (or you) likes PB and is a fan of Reese’s….MAKE THIS!! I brought these into work and people who don’t even like peanut butter ate them. They are the bomb.com and easy to make!
What you will need is a cupcake pan and a few ingredients. Mini or regular sized cupcake pans will work….I used regular sized but mini would have been nice, making these treats a little bit more of a sweet snack then a decadent PB dessert. But then again there is nothing better than a Peanut Butter dessert…except ice cream in a chocolate dipped and sprinkled waffle cone…just saying 🙂 Any way, visit delish.com to print out this recipe!
Preheat your oven to 375˚ and VERY LIGHTLY grease cupcake pans. (the original recipe said not too but I was too skeptical not to, so I did) Ingredients are: 1/2 cup of butter at room temp, 1/2 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 large egg, 1 tsp vanilla paste (or vanilla extract), 1 & 1/3 cups of flour, 3/4 tsp of baking soda, and Reese’s Chocolate Hearts. Mix the sugars, butter, and PB with a mixer or hand mixer. Beat in the egg and vanilla until completely blended, then add the flower and baking soda. Mix until everything is completely blended. Scoop round tablespoons into each cupcake tin on the pan (you DO NOT need cupcake liners) If you are using a regular sized pan you may need to scoop two tablespoons into each tin. Bake in the over for 8-10. Once they have baked, pull out of the oven and let them cool off for about a minute or so. Unwrap your Reese’s chocolate hearts and place one in the middle of each cupcake, by pressing in gently. Let them cool for another ten minutes and then prepare yourself……….once you have one you will have to have another!
I hope you all have fun making and devouring these delish treats as much as I did 🙂
Happy Valentine’s Day!