Make it from the heart! 12 yummy treats to fill your kitchen with lots of love!

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!

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.

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!

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!

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!

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!

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!

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.

1. Preheat oven 375°F.
2. Using premade biscuit dough, take one round of dough and fold in half from bottom to top. Cut a vertical slit down the middle, leaving about ¼ inch from the rounded edge, and cutting through the straight bottom edge of the dough. Unfold and rotate 90°. Fold again from top to bottom and cut another vertical slit down the middle. Cut another two diagonal slits in the dough to meet at the center of the flat edge of the straight vertical slit, again leaving room around the edges for each of these 3 slits.
3. Unfold to reveal the criss cross cut pattern in the middle of your dough round.
4. Unfold each triangle shape to the outside of the dough ring, creating a sun shape.
5. Place on a parchment lined baking sheet and bake for 15-17 minutes.

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!

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!

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!