Be the Love Bug and Take a Bite Out of This!

You are going to love taking a big bite out of our new Valentine’s Day creations, even if you haven’t been bit by the love bug this year.

Tiny cutie pies on a stick or pancake pops are the perfect way to spread the love around to the people who matter most to you. If you’re waking up with someone special in the morning on Valentine’s Day, impress them with our hack for DIY foam lattes in the comfort of your own kitchen.

Everyone deserves to indulge in love! Pass along all of the X’s and O’s by baking up treats you can share!

 

Heart Print Cookies

 

Prep Time / Total Time
15 min / 30 min

Difficulty
Easy

Yield
15 cookies

 

Ingredients: 

• 1 pkg. Premade cookie dough
• 1-2 c. strawberry or raspberry jam

 

Directions: 

1. Preheat oven to 350°F.
2. Using premade cookie dough, form dough balls about 1 inch in diameter.
3. Place the dough balls on a parchment lined baking sheet, spaced about 2 inches apart.
4. Press your thumb twice in an intersecting diagonal pattern to form a heart imprint on each cookie dough ball.
5. Fill each heart imprint with jam.
6. Bake for 12-15 minutes or until golden brown. Cool and serve!

 

Quick Candy Popcorn

 

Prep Time / Total Time
5 min / 15 min

Difficulty
Easy

Yield
1 Serving

 

Ingredients: 

• ~¼ cup red skittles (or any color of your choice, just be sure
• ~½ cup popcorn kernels
• 1 tbsp oil

 

Directions:

1. Combine colored skittles, popcorn kernels, and oil until all is well covered in oil.
2. Empty into a pan and cover. Cook on medium heat until kernels begin to slow in popping. Remove from heat when popping slows to about 1 pop every couple of seconds.
3. Stir to fully cover the popcorn in red syrup.
4. Let cool and serve!

 

Dessert Packed Tortilla Pocket

 

Prep Time / Total Time
10 min / 25 min

Difficulty
Easy

Yield
1 serving

 

Ingredients: 

• 1 large tortilla
• 1 banana
• 3-4 strawberries
• ~¼ cup shredded coconut
• ~¼ cup Nutella or choice of chocolate spread
• ½ cup melted butter

 

Directions: 

1. Chop strawberries and bananas into ~¼ in. slices.
2. With the tortilla laying flat, cut a slit in the from the center to the edge.
3. Cover the bottom right quarter of the tortilla with the chocolate spread. Add banana slices to the bottom left quarter of the tortilla, strawberry slices on the top right quarter, and coconut shreds in the top left quarter.
4. Fold the bottom right quarter with chocolate spread up to cover the strawberries. Fold again to the left, and finally fold down to create a triangular ‘tortilla pocket.’
5. Brush the melted butter over each side of the tortilla pocket. Cook at medium heat on the stovetop until golden brown and crispy. Let cool and serve!

 

DIY Foam + Latte Stencil

 

Prep Time / Total Time
5 min / 10 min

Difficulty
Easy

Yield
1 serving

 

Ingredients:

• 1 piece of cardstock paper
• Scissors
• 2 ½ cup milk
• 1 small mason jar
• ¼ cup cocoa powder

 

Directions:

1. Fold the cardstock paper in half and cut a half heart shape, or any shape of your choice! Most importantly, make sure that the design you cut out will fit over the mug that you will be using for your coffee!
2. Fill the mason jar with milk. Cover and shake for about 45 seconds or until bubbles form in the jar.
3. REMOVE THE COVER. Microwave for 30 seconds. (Microwaving holds the bubbles/foam!) Be sure to keep an eye on the milk foam as it will rise in the microwave and may overflow.
4. Scoop the foam onto your prepared cup of coffee.
5. Place the stencil over the foam. Sprinkle cocoa powder over the stencil. Remove the stencil to reveal your quick and easy coffee design!

 

X and O Cookies

 

Prep Time / Total Time
25 min / 40 min

Difficulty
Easy

Yield
8-10 cookies

 

Ingredients:

• 4 cups flour
• ¼ cup corn starch
• ¾ tsp salt
• 1 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• Small cup or shot glass

 

Directions:

For the no-spread cookie dough

1. Combine the flour, corn starch, and salt in a large bowl.
2. In another bowl, cream together the butter and sugar.
3. Add the eggs to the creamed butter mixture. Once combined, fold in the vanilla extract.
4. Pour in your flour mixture and combine until everything is well incorporated.
5. Roll out the cookie dough until about ¼ inch thick.

For the X and O cookies

1. Preheat oven to 350°F.
2. Cut 8-10 even strips from the rolled out no-spread cookie dough.
3. Cut half of those cookie dough strips in half. At this point you should have 4-5 long strips of cookie dough, and 8-10 half-sized strips of cookie dough.
4. For the Xs, place one half strip diagonally, and place the second diagonally over the first piece to create the X shape.
5. For the Os, place your cup/shot glass/mold that you’ll use to shape the circle. Wrap the longer strip round your selected tool to form the O shape.
6. Place Xs and Os on a parchment lined baking sheet and bake for 12-15 minutes or until golden brown.

 

No-Ice Cream Shake (Chocolates and Roses Milkshake)

 

Prep Time
25 min

Difficulty
Easy

Yield
2 Servings

 

Ingredients: 

• 3 cups milk (or enough milk to fill ice cube tray)
• Ice cube tray
• 3 cups chocolate milk

 

Directions: 

1. Fill the ice cube tray with milk. Freeze.
2. Add frozen milk cubes and chocolate milk to the blender. Blend until smooth and creamy.
3. Pour and serve!

 

Cutie Pie Pops

 

Prep Time / Total Time
25 min / 45 min

Difficulty
Easy

Yield
6-8 servings

 

Ingredients:

• 1 premade pie dough
• 1 can cherry pie filling
• 6-8 skewers
• 1 mini muffin tin
• 1 small cup or circle cookie cutter

Directions:

1. Preheat oven to 350°F.
2. From a premade pie dough, cut out as many small circles as possible using a small cup or circle cookie cutter (about 12-16 circles), and be sure to have an even number of pie dough circles at the end. If you’re making 6 pie pops, you’ll need 12 circles, etc.
3. Flip your mini muffin tin upside down. Place half of the pie dough circles on the bottom side of the muffin tin, shaping each to form a cup shape.
4. Bake for 8-10 minutes or until light brown and flaky.
5. While the mini pie cups are baking, cut out a small heart from each of the remaining pie dough circles.
6. Once the mini pie cups have cooled, remove them from the muffin tin, and poke each with a skewer. Be sure to poke through the first wall of the pie cup and pierce the second, but not to poke all the way through. If the skewer goes all the way through, the pie pop may slip down the skewer when held vertically.
7. Fill each pie cup with cherry pie filling. Then top with the pie circles with the heart cutouts.
8. Bake once more for 8-10 minutes or until golden brown.

 

Split Pint Sundae

 

Prep Time / Total Time
10 min / 10 min

Difficulty
Easy

Yield
2 servings

 

Ingredients:

• 1 pint of ice cream, any flavor of your choice!
• Any and all the sundae toppings you wish

Directions:

1. Cut the pint of ice cream in half, cutting through the cover, and creating two “bowls” of ice cream.
2. Top each with all the sundae toppings that you wish and enjoy!

 

One Pan Bark

 

Prep Time / Total Time
15 min / 2 hours & 15 min

Difficulty
Easy

Yield
8-10 pieces of bark

 

Ingredients:

• 1 bar of chocolate
• ¼ cup butter
• ~⅓ cup assorted sprinkles

Directions:

1. Preheat oven to 200°F.
2. Place your chocolate bar on a parchment lined baking sheet.
3. Cut butter into even pieces and scatter on top of the chocolate.
4. Melt the chocolate and butter in the oven for about 6-8 minutes.
5. Remove from the oven and use a wooden spoon or spatula to smooth out and mix the chocolate on the pan.
6. Once the chocolate and butter is fully combined and spread, add your sprinkles!
7. Keep the chocolate chilled for about 2 hours or until hardened.
8. Break into bark pieces and serve!

 

Pancake Pops

 

Prep Time / Total Time
5 min / 25 min

Difficulty
Easy

Yield
20-25 pancake pops

 

Ingredients:

• Choice of instant pancake mix
• 20-25 toothpicks
• 1 squeeze bottle

Directions:

1. Prepare the pancake batter according to the given instructions. Fill the squeeze bottle with the completed batter.
2. Place a few toothpicks on a shallow pan or skillet, spaced at least 2 inches apart. If the pan/skillet is not non-stick, be sure to melt a small slice of butter first.
3. Using the squeeze bottle, create a heart, circle, or any shape of your choosing, being sure to cover at least a ½ inch of the toothpick with pancake batter.
4. Cook at medium heat until the batter begins to bubble. Flip the pancake pop using a pair of tongs, cook for about 1-2 more minutes, and then remove from heat.
5. Serve immediately with syrup, berries, or any of your favorite breakfast must-haves!

 

Easy Squeeze Lemonade

 

Prep Time / Total Time
10 min / 10 min

Difficulty
Easy

Yield
1 serving

 

Ingredients:

• 3-4 lemons
• 1 skewer
• ~2 tbsp chopped strawberries
• ~2 tsp sugar
• 1 cup water

Directions:

1. Place the lemon on the cup you’ll be making your lemonade in. Poke the skewer in the lemon, but not all the way through. Flip the lemon over so the hole you just poked is facing the cup, and squeeze! Repeat with each lemon until you have about ¼ cup of lemon juice.
2. Add the chopped strawberries, sugar, and water. Mix until well combined and it’s ready to serve!