Valentine’s Day is right around the corner and we don’t know about you, but the one thing that has never let us down is a good dessert. So no matter how you’re planning on spending the big day, these sweet treats are delicious, easy to make, and pair deliciously with wine. We’re just sayin’.
Pink Kiss Cookies
Cute, right? These are a little different than the peanut butter blossoms we know and love, but they won’t disappoint. You’ll make these cookies with a boxed cake mix, so as long as you opt for a lighter color mix, you can have fun with the flavor. (We like strawberry or funfetti!) Hershey’s hugs also make for a cute play on colors. Check out this recipe from Crafty Morning.
- 1 box cake mix
- 8 tbsp butter melted
- 1 egg
- 1 tsp vanilla
- 4 oz cream cheese softened
- Pink food coloring
- Pink sanding sugar
- Hershey’s kisses
- Take the wrappers off the Hershey’s Kisses and place them into the freezer.
- Combine the dry cake mix, butter, egg, and vanilla in a bowl. Mix until it forms into a dough.
- Add the cream cheese (you will want to make sure it is very softened) and mix in completely.
- Add food coloring and mix well again.
- Refrigerate the dough for 30 minutes to chill.
- Grabbing a small amount of dough at a time, roll in the palm of your hands to form a ball.
- Roll the balls in sanding sugar and place on a greased cookie sheet.
- Bake at 350 for 8 minutes.
- Once you remove the cookies from the oven, place on a cooling rack. Press a Hershey’s Kiss into the center of each one
Chocolate Dipped Brownie Hearts
Calling all chocolate lovers, this one is for you. Some of us have a bigger sweet tooth than others, so if you just need a little something sweet, we recommend getting heart-shaped cookie cutters in a couple of different sizes. Different sizes look super cute displayed on a platter too! Check out this recipe from Baked Broiled and Basted.
- 2 boxes of Family Sized Duncan Hines Chewy Fudge Brownies
- 6 eggs
- 1/2 cup water
- 1 cup vegetable oil
- 1 cup semi sweet chocolate chips
- 1 1/2 cups Ghiradelli Dark Chocolate wafers
- Heart Sprinkles (optional)
- Preheat your oven to 350 degrees
- Spray a Jelly Roll pan with cooking spray and line it with parchment paper. Jelly Roll pans typically measure 15.5 x 10.5
- Mix both boxes brownie mixes with the water , oil and eggs. Mix by hand until the lumps are out
- Fold in 1 cup of semi-sweet chocolate chips
- Spread mixture into the Jelly Roll Pan
- Bake for about 30 minutes
- Let the brownies cool completely
- Avoiding the edges start cutting hearts with a cookie cutter and place them on a cookie sheet
- Place them in the freezer for 30 minutes
- Once your chocolate is melted prepare your workstation. Get sprinkles ready and line a cookie sheet with wax paper(very easy clean up) and cooling rack.
- Dip one side of the cold brownie hearts into the melted chocolate. Allow excess chocolate to drip off and place them on cooling rack so any extra chocolate can drip not pool.
- Immediately apply the sprinkles, with the brownie hearts being cold the chocolate sets up fast
- Then continue dipping hearts then sprinkling
- Place the whole tray in the fridge for 10-15 minutes to ensure the chocolate to set up.
- Store in a sealed container until ready to serve or wrap individually for treats
Sugar Cookie Fudge
It doesn’t get much easier or decadent than homemade fudge. Check out this recipe from Lemon Peony.
- 3 cups white chocolate chips
- 1 cup sugar cookie mix (I used Betty Crocker)
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup holiday sprinkles (divided)
- 3-4 ounces of almond bark or white chocolate
- In a medium-sized double boiler saucepan, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
- Heat on medium heat and stir continuously until melted and smooth.
- Once everything is melted, continue stirring for 2-3 minutes to be sure it’s all melted and coming together.
- Remove from heat (but keep on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix well.
- Line a 9×9” baking dish with parchment paper and spray well with cooking spray.
- Transfer fudge to the baking dish and smooth it out in the pan.
- Press remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
- Once the fudge has hardened, remove it from the baking dish by lifting the paper out and cut it into pieces on a hard surface.
- Melt almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
- Transfer almond bark to a zippered bag and cut the tip off to drizzle over fudge. You can always just use a fork to drizzle the almond bark if you prefer.
- Let cool completely and enjoy.