Valentine’s Day Treats
“Donut” You Want to be My Valentine Doughnuts
Servings: 10 donuts (Total Time: 15 mins)
- 1 Can of 10 Biscuits of Your Choice
- Vegetable Oil For Frying
- Pink and White Icing to Decorate (recipe follows)
- Valentine Sprinkles and Sprinkle Sugar
Pour oil into skillet to the depth of a little less than ½ an inch and heat on medium to medium high for about five minutes. In a bowl, combine cinnamon and sugar.
Using a small round cookie cutter, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
Prep: 10 mins, Total: 10 mins (Yield: 2 and 1/2 cups)
- ¼ cup warm water
- 1 tablespoon light corn syrup
- ¼ teaspoon almond extract
- 3 cups confectioners’ sugar, or more as needed
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth.
Store in a lidded container for up to a week; stir thoroughly before using.
- For thick icing, which you will need for outlining and details, add more sugar until icing is quite thick.
- Icing can be thinned with a few drops of water to make a glaze for filling in outlines or dipping cookies.
- Icing hardens into a shiny glaze quickly. Keep stirring your bowl of icing as you work with it.
Sheet Pan Heart Shaped Pancakes
Yield: 8 servings (Total Time: 25 minutes)
- 3 cups flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 2 large eggs
- 8 tablespoons unsalted butter, melted
Pre-heat the oven to 425 degrees.
Add the dry ingredients and whisk together, then add the wet and combine fully. Spray a baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
Bake for 15 minutes until golden brown. After Baking, remove from oven and allow to cool slightly. Cut out hearts with large 4-5” Heart Cookie Cutter. Serve Warm. Top with your favorite toppings and enjoy!
Chocolate Love Bug Cupcakes
Makes 24 Regular or 12 Jumbo Cupcakes
Total Time:25 mins
- 2 cup all purpose flour
- 2 cup sugar
- 12 tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large egg
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water*
*This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
Preheat oven to 300°F and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk together. Set aside. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until well combined. Batter will be thin.
Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- Red, Pink, and White Frosting
- Red, Pink, and White Fondant
- Red, Pink, and White Medium Nonpareils
- Red, Pink, and White Sugar Hearts and Sprinkles
- Sprinkle sugar, optional
Roll out small amount of white, pink, and red fondant into circles, using a cookie cutter the same size as the cupcakes, cut out circles.
Using the same cookie cutter, cut a small “bite” out of the circle to make space for the face. Using a knife or scissors, snip in the center ALMOST all the way, this will create the wings. Decorate the wings and make the face using sprinkles and frosting.