8 edible valentines

Don't wait for afternoon to start the Valentine's Day fun. Make a special breakfast with these meaningful pancakes.

Prep: 40 minutes Start to Finish: 40 minutes

Ingredients:
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
3 tablespoons vegetable oil
1 teaspoon vanilla
Butter or vegetable oil for cooking
Powdered sugar (optional)

Directions:
1. Preheat oven to 200°F. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt; set aside.

2. In a small bowl, combine buttermilk, egg, oil, and vanilla. Whisk to combine.

3. Add buttermilk mixture to the flour mixture. Stir just until moistened (batter will be lumpy). Transfer batter to a pancake pen, if using.

4. Stick a large pan or griddle set over medium heat with butter or oil. Once hot, add batter to the pan. If using a pen, pour batter in X and O shapes. Otherwise, make round pancakes (you'll cut the X's and O's later). Cook the pancakes for 2-3 minutes or until the surfaces are bubbly and edges are slightly dry. Flip and cook on the second side until lightly browned, 2-3 minutes. Place cooked pancakes on an ovenproof plate and store in the warmed oven until ready to serve. If desired, sprinkle with powdered sugar.

Number of Servings: 24

Give your heart to someone this Valentine's Day! 

Prep: 20 minutes Start to Finish: 1 hour

Ingredients:
3 tablespoons unsalted butter
4 cups miniature marshmallows
6 cups Rice Krispies cereal
2 cups white candy melts
1/4 cup red candy melts

Directions:
1. Grease a 9-by-13-inch pan with cooking spray. In a 6-qt pot melt the butter. Add marshmallows and stir to coat with butter. Continue cooking and stirring over low heat until marshmallows are completely melted; remove from heat and stir in cereal.

2. Using a greased spatula or your hands, press the cereal mixture firmly into the pan. Let cool completely. Invert treats onto a cutting board.

3. Melt white and red candy melts. Transfer red melts to a zip-top bag and snip off a small corner for piping. Cut treats in half and work with one piece at a time so you can marble the candy before it sets.

4. Spread melted white candy on top of one half of the treats. Dot surface with red melts (dots should be about the size of a pea). Use a toothpick or skewer to marble. Repeat with remaining half. Allow candy to set for about 30 min before cutting with heart-shaped cutters.

Number of Servings: 10

Treat your special someone to these no-fuss, decadent truffles. Decorate to your liking and try one of the variations listed below at your own will.

Start to Finish: 35 minutes

Ingredients for Almond-Cherry Truffles:
2 cups finely crushed vanilla wafers (about 8 ounces)
1 cup powdered sugar
1 cup toasted almonds, finely chopped
1/4 cup chopped maraschino cherries
1/4 cup light-color corn syrup
2 tablespoons almond liqueur
2 tablespoons butter, melted
12 ounces white baking chocolate, melted
Small candies

Directions:
1. Line a cookie sheet with waxed paper; set aside. In a large bowl, combine vanilla wafers, powdered sugar, almonds, cherries, corn syrup, liqueur, and melted butter. If mixture is sticky, cover and chill about 1 hour or until easy to handle.

2. Shape mixture into 1-inch balls. Dip balls in melted white chocolate; let excess drip back into pan. Place on the prepared cookie sheet. Decorate as desired with candies. Let stand until white chocolate is set. Store, covered, in the refrigerator.

1. Variation:  Pecan Shortbread Truffles:
 In a large bowl, combine 2 cups finely crushed pecan shortbread cookies; 1 cup powdered sugar; 1 cup toasted pecans, finely chopped; 1/4 cup light-color corn syrup; 1 tablespoon finely shredded lemon peel; 2 tablespoons lemon juice; and 2 tablespoons melted butter. Shape mixture into 1-inch balls. In a small bowl, pour 6 ounces melted white baking chocolate into 6 ounces melted semisweet chocolate; stir just enough to marble. Dip balls in the marbled melted chocolates and, if desired, decorate with candies. Let stand until set.

2. Variation:  Peanutty Truffles:
 In a large bowl, combine 2 cups finely crushed peanut butter cookies, 1 cup powdered sugar, 1 cup finely chopped peanuts, 1/4 cup light-color corn syrup, and 3 tablespoons peanut butter. Shape mixture into 1-inch balls. Dip balls in 12 ounces melted milk chocolate. Sprinkle with additional ground or finely chopped peanuts. Let stand until set.

3. Variation:  Indulgent Chocolate Truffles:
 In a large bowl, combine 2 cups finely crushed chocolate sandwich cookies with white filling, 1 cup powdered sugar, 1/3 cup miniature semisweet chocolate pieces, 1/4 cup light-color corn syrup, 2 tablespoons creme de cacao (if desired), and 2 tablespoons melted butter. Shape mixture into 1-inch balls. Dip balls in 12 ounces melted semisweet or bittersweet chocolate. If desired, drizzle with melted white chocolate and decorate with candies. Let stand until set.

Yield: about 40 cookies

Love note cupcakes are sure to leave an impression this Valentine's Day.

Prep: 50 minutes Bake:  according to package directions at 350° F Cool: 45 minutes

Ingredients:
1 2-layer-size package German chocolate cake mix
1 2-ounce bottle (1/4 cup) red food coloring
1 recipe White Chocolate Whipped Cream
1 recipe Mascarpone Frosting
2 cups Chocolate Butter Frosting or canned chocolate frosting

White Chocolate Whipped Cream:
3 ounces white baking chocolate, chopped
1 cup whipping cream

Chocolate Butter Frosting:
3/4 cup softened butter
1/2 cup unsweetened cocoa powder
2 cups powdered sugar
1/2 cup milk
2 vanilla
6 cups powdered sugar
milk

Directions:
1. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Set aside.

2. Preheat oven to 350° F. Prepare cake mix according to package directions, except use a mixture of the red food coloring and water to equal the amount of water called for in the package directions. Fill muffin cups and bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

3.   Spoon White Chocolate Whipped Cream into a pastry bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some whipped cream inside cupcake.

4.   Frost cupcakes with some of the white Mascarpone Frosting, pink Mascarpone Frosting, or Chocolate Buttercream. Place the remaining frostings in separate pastry bags fitted with writing tips or small star tips. Pipe messages or draw hearts onto cupcakes. Cover loosely and chill to store. Makes 24 (2-1/2-inch) cupcakes.

White Chocolate Whipped Cream: In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.

Chocolate Butter Frosting: In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and anilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.

Mascarpone Frosting: In a large bowl combine 1/2 cup mascarpone cheese and 1/4 cup softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency.

Number of Servings: 24
Serving Size: 1.0 cupcake
Yield: 24 (2-1/2 inch) cupcakes
Nutrition Facts (per serving) : 374 cal., 16 g total fat (8 g sat. fat), 57 mg chol., 181 mg sodium, 56 g carb., 1 g fiber, 47 g sugar, 3 g pro.
Daily Values: 5% vit. A, 0% vit. C, 3% calcium, 4% iron

Glazed and decorated with pastel-colored icing, these raspberry-filled cookies make a thoughtful gift on Valentine's Day.

Prep: 20 minutes Chill: 2 hours Bake: 8 minutes per batch at 350° F

Cookie Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter
1 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract

Icing:
1 1-pound box confectioners sugar
3 tablespoons powdered egg whites (see Note)
6 tablespoons water
Pink and violet food coloring
Mini white sugar balls OR: nonpareil candies
1/4 cup raspberry jam

Directions:
1. In large bowl, mix together flour, baking powder and salt.

2. In second bowl, beat butter and sugar until creamy, 3 minutes. Beat in yolks and vanilla. On low speed, beat in flour mixture in 3 batches, until dough forms. Divide the dough in half; cover and refrigerate 1 hour.

3. Grease baking sheets. On floured surface, roll half of dough to 1/8-inch thickness. With 2-inch heart-shaped cutter, cut out cookies. Place on baking sheet(s). Gather scraps together; reroll; cut out more cookies for total of 40 cookies. Refrigerate 20 minutes.

4. Heat oven to 350° F.

5. Bake in 350°F oven 8 minutes; dont let brown. Let cookies stand on baking sheets 1 minute. Remove cookies to wire racks. Let cool.

6. Roll out remaining half of dough. With 2-inch heart-shape cutter, cut out 40 cookies, using scraps as in step 4. Using 1-inch heart-shaped cutter, cut out centers from 20 cookies. Place all of the cookies on prepared baking sheets.

7. Bake in 350° F oven, bite-size cookies 6 minutes, larger cookies 8 minutes. Let stand on sheets 1 minute. Remove cookies to rack to cool.

Icing: In bowl, beat sugar, whites and water until glazing consistency, 8 minutes. Divide into thirds in 3 bowls. Tint a third pink, a third violet and leave a third plain. Decorate 20 cutout cookies, 20 bite-size cookies, 40 unfilled cookies. Spread 1 teaspoon jam on each of 20 solid undecorated cookies; top with cutout cookie.

*Note: Powdered egg whites available from Wilton, 800-794-5866 or www.wilton.com.

Number of Servings: 80
Yield: 20 filled heart cookies, 40 unfilled and 20 bite size
Nutrition Facts (per serving) : 72 cal., 3 g total fat (2 g sat. fat), 14 mg chol., 17 mg sodium, 12 g carb., 0 g fiber, 1 g pro.

Shower your valentine in kisses with these chocolate-kissed cookies! 

Prep: 25 minutes Bake: 10 minutes per batch at 350° F

Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
Milk chocolate kisses, unwrapped, or milk chocolate stars

Directions
1. Preheat oven to 350°F. In a large bowl combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in the preheated oven for 10 to 12 minutes or until edges are firm and bottoms are light brown. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack; cool completely.

*To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
*Tip: For more healthful cookies, try using only 1 cup all-purpose flour and adding 3/4 cup whole wheat flour. 

Yield: About 54 cookies
Nutrition Facts (per serving) : 96 cal., 5 g total fat (2 g sat. fat), 5 mg chol., 27 mg sodium, 11 g carb., 0 g fiber, 8 g sugar, 2 g pro.
Daily Values: 0% vit. A, 0% vit. C, 2% calcium, 2% iron
Exchanges: 1 Other Carb, 1 Fat

Rely on butter to make this popular Christmas cookie recipe. Margarine lacks the flavor that's important to these tender cookies.

Prep: 45 minutes Bake: 8 minutes at 375° F

Ingredients:
1 1/2 cups butter. softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3 1/2 cups all-purpose flour
Coarse or colored sugar (optional)

Directions:
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. Force unchilled dough through a cookie press into Xs and 0s onto an ungreased cookie sheet. Sprinkle lightly with coarse or colored sugar, if desired.

3. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack to cool. Store in tightly covered container at room temperature for up to 3 days or in the freezer for up to 6 months.

Number of Servings: 84
Serving Size: 1.0 cookie
Yield: 7 dozen cookies
Nutrition Facts (per serving) : 58 cal., 4 g total fat (2 g sat. fat), 12 mg chol., 41 mg sodium, 6 g carb., 0 g fiber, 1 g pro.
Daily Values: 3% vit. A, 0% vit. C, 0% calcium, 1% iron

Dried strawberries and raspberries, pretzels and pistachio nuts combine to make this good-for-you snack mix.

Start to Finish: 30 minutes

Ingredients:
1 1/4 cups pecan halves
1 1/4 cups lightly salted shelled pistachio nuts
1/3 cup sugar
2 tablespoons butter
1/4 teaspoon kosher salt or 1/8 tsp. salt
1 1/2 cups small pretzels (assorted shapes) or chocolate-covered raisins
1 1/4 cups dried raspberries
1 cup dried strawberries
1 tablespoon thin slivers of fresh orange peel

Directions:
1. Preheat oven to 325 degrees F. Line a baking sheet with foil or nonstick foil. Butter regular foil or lightly coat with nonstick cooking spray; set aside. In a shallow baking pan evenly spread the nuts; keep warm in oven while you make the glaze.

2. For glaze, place sugar in a large heavy skillet. Heat over medium-high heat, shaking skillet several times to heat sugar evenly (do not stir). Heat until the sugar begins to melt (it should look syrupy). Begin to stir only the melted sugar to keep it from overbrowning; shake pan and stir gently to incorporate remaining unmelted sugar as it begins to melt. Reduce heat to medium-low. Continue to cook until all the sugar is melted and golden, about 5 minutes more. Add the 2 tablespoons butter to skillet; stir until butter is melted and mixture is combined. Remove from heat. Stir in salt. Add the warm nuts to skillet; stir to coat. Pour nut mixture onto prepared baking sheet. Cool completely. Break into clusters.

3. Store nut mixture in airtight container at room temperature up to 1 week. Before serving, transfer to a bowl; add pretzels or chocolate-covered raisins, raspberries, strawberries, and orange peel; stir to mix. Makes about 8 cups (sixteen, 1/2-cup servings).

Number of Servings: 16
Serving Size: 1/2 cup
Yield: 8 cups
Nutrition Facts (per serving) : 186 cal., 11 g total fat (2 g sat. fat), 4 mg chol., 123 mg sodium, 19 g carb., 3 g fiber, 12 g sugar, 3 g pro.
Daily Values: 2% vit. A, 3% vit. C, 2% calcium, 5% iron