Sweets for Your Sweets!
Sweets and Valentine’s Day go hand in hand, and enjoying sweets with your kids is a great way to bond in the hustle and bustle of life. Try a few of these recipes with your little helpers by your side, or maybe whip up a batch to sneak into school lunch boxes. Either way, you’re sure to sweeten your family’s day!
Candy Dipped Marshmallows
- 12 large marshmallows
- 1 ½ c. candy melts
- 2-3 t. of vegetable shortening
- 12 sucker sticks (check the candy/cake decorating aisle)
- Valentine’s Day-themed Sprinkles
Place the candy melts and vegetable shortening in a heat proof container. It’s better to use a tall, narrow container to make dipping the marshmallows easier. Heat the candy melts and shortening in the microwave in 30 second intervals, stirring after each interval until melted.
Dip the tip of a sucker stick in the melted candy and insert it halfway into a marshmallow. Holding onto the stick, dip the whole marshmallow into and out of the candy in one smooth motion. Use a knife to help finishing covering the marshmallow if necessary. While the candy is still warm, quickly add sprinkles for decoration.
Allow the candy dipped marshmallow to dry before storing in an airtight container or ziplock bag.
Valentine’s Day Pudding Cups
Serves 4
- 2 pkgs. instant vanilla pudding mix
- 4 c. milk
- 1 packet of red Kool-Aid
- 1 packet of pink Kool-Aid
In separate bowls, mix each package of instant vanilla pudding with milk according to package directions. Allow the pudding to set for 5-10 minutes. Add one packet of Kool-Aid to each bowl and mix thoroughly. Alternately layer the red and pink pudding in single serving cups and refrigerate until ready to serve.
Cherry Almond White Chocolate Chip Cookies
Adapted from the Original Nestle Tollhouse Cookie Recipe Makes 3 Dozen Cookies
- 2 ¼ c. all-purpose flour
- 1 t. baking soda
- 1 t. salt
- 1 c. (2 sticks) butter, softened
- ¾ c. granulated sugar
- ¾ c. packed brown sugar
- 1 t. almond extract
- 2 large eggs
- 2 c. (12 oz. pkg.) white chocolate chips
- ½ c. maraschino cherries, drained and chopped
- ½ c. slivered almonds
Preheat oven to 375 degrees F.
In a small bowl, mix the flour, baking soda and salt together. In a separate bowl, cream the butter, granulated sugar, brown sugar and vanilla extract. Beat in eggs, one at a time. Add the flour mixture slowly, a bit at a time, stirring to incorporate between each addition. Stir in the white chocolate chips, maraschino cherries and slivered almonds.
Scoop cookie dough onto an ungreased cookie sheet in 1-tablespoon portions. Bake for 9-11 minutes, or until just lightly browned. Remove cookie sheet from the oven and let the cookies sit for 3-4 minutes before transferring them to a wire rack to cool.
Tips to make your cookies even better!
- Use room temperature butter and eggs. Don’t melt your butter in the microwave. Instead, cut the sticks of butter into small pieces and let them sit in a bowl on the counter to help speed up the process.
- It is possible to over-cream the butter and sugar. No need to whip the ingredients to death. Once they are creamed, stop the mixer until you are ready for your next step.
- Greasing your cookie sheet can sometimes cause cookies to over-spread. If the recipe contains a good amount of butter, there is no need to add additional non-stick spray to your pan.
- If your cookies seem to be spreading, try refrigerating or freezing the cookie dough. Transfer the cookie dough directly from the refrigerator/freezer to the pan and pop them in the oven. You may have to adjust the baking time, but colder dough will help your cookies look like cookies.
Rebecca Ishum lives in South Kansas City with her husband and 2-year-old quadruplets. An avid baker, she always has something sweet whipped up at her house. You can find her posting stories about her kids and more family-friendly recipes at www.ABeautifulRuckus.com.