Valentine Lollipops

Create your own batch of homemade Valentine lollipops that aren't as difficult to make as you might think.

Valentine Lollipops Recipe
Makes 8

Materials:

• 8 ounces assorted red, pink, or clear hard candies
• 2 1/2-to-3 1/2-inch round or heart-shaped metal cookie cutters
• 35 to 60 (2 to 3 ounces) assorted small decorative candies, such as red cinnamon hearts, small non-pareils, colored candy hearts, spice drops and gumdrops
• Lollipop sticks

Directions:

1. Preheat the oven to 350 degrees F. Place unwrapped hard candies in a heavy plastic bag. Place the bag on top of a folded towel and crush the candies into small chunks using a meat tenderizer or potato masher.
2. Line a baking sheet with parchment paper. Place desired cookie cutters on the parchment paper, at least 2 inches apart. Divide the crushed candies evenly among the cutters (about 1 1/2 to 2 tablespoons per cutter). The layer of candy should be about 1/4- to 1/2-inch thick. Add small decorative candies to the crushed candies in the cutters.
3. Transfer the baking sheet to the oven and bake for about 6 to 8 minutes, or until the candies are completely melted. Cool for 30 seconds. Remove the cookie cutters with a pair of tongs, allowing the melted candy to spread slightly.
4. Working quickly, attach a lollipop stick to the base of each melted candy shape, twisting the stick slightly to cover it with melted candy. If desired, press more small candies into the hot lollipops. Cool. Peel the lollipops from the parchment paper.

NOTE: These lollipops are not intended for children under age 3. The Consumer Product Safety Commission cautions that children under age 3 should not handle anything that is smaller than 2 1/4-by-1 1/4-by-1 1/4-inches. Anything smaller than this size becomes a choking hazard.

Valentine Cookie Heart

Bake a large Valentine heart cookie inspired by your children's favorite food--pizza.

Valentine Cookie Heart Recipe
Makes 12 Servings

Ingredients:

• 1 1/2 cups unsalted butter
• 1/2 cup smooth peanut butter
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup semisweet chocolate pieces
• 1/2 cup peanut butter or butterscotch pieces
• 3/4 cup mini marshmallows
• 1/2 cup red, pink and white candy-coated milk chocolate pieces

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed for about 1 minute. Beat in the brown sugar, granulated sugar, egg and vanilla. On low speed, gradually beat in the flour. Refrigerate for at least 1 hour.
2. Preheat the oven to 350 degrees F. Draw a heart (about 11 inches by 9 inches) on a piece of parchment paper; turn the paper over and place the paper on a large cookie sheet. Pat out the dough into a heart shape. Bake for about 12 to 15 minutes, or until golden.
3. Remove the heart from the oven and spinkle with the chocolate and peanut butter or butterscotch pieces. Let stand for about 1 to 2 minutes or until the pieces have softened. Using an offset spatula, spread the softened pieces over the cookie crust. Top with marshmallows and candy-coated pieces. Bake for about 5 minutes more or just until the marshmallows are slightly golden. Cool on a cookie sheet on a wire rack.

Coeur a la Creme



Coeur a la Creme

 There are certain desserts that look impressive to make but are really simple to prepare. Coeur a la creme is one of them. Literally translated from French it means "heart of cream" and this heart-shaped dessert makes a perfect finishing touch to a romantic Valentine's Day dinner.

RECIPE
COEUR A LA CREME

Serves 6

• 4 tablespoons raspberry puree (from about 1/2 pint fresh berries, or 1 cup frozen berries, thawed)
• 8 ounces cream cheese
• 2/3 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 8 ounces heavy cream Raspberry Sauce, recipe follows
• Fresh raspberries and mint for garnish

1. Cut six rinsed 8-inch-by-8-inch squares of cheesecloth, three to four layers thick, for each small mold, or one 16-inch-by-16-inch square for a large mold. Line the molds with the dampened cheesecloth.
2. Make the raspberry puree by pressing the berries through a fine sieve, discarding the seeds. Combine the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; blend until smooth. Scrape down the sides of the bowl. Add the vanilla, and combine; add the raspberry puree, and mix well.
3. In a large mixing bowl, whip the heavy cream with a whisk until stiff peaks form. Fold the stiff cream into the raspberry mixture.
4. Fill the molds with the mixture, and smooth the top surface. Neatly fold the edges of the cheesecloth over the mixture, and place the molds on plates to catch the draining whey. Chill the molds for 24 hours before serving.
5. To serve, unwrap the cheesecloth, center a serving plate on top of the mold, and filp the plate and mold right-side up. Remove the mold; carefully pull away the cheesecloth. Pour on the Raspberry Sauce, and garnish with berries and mint.

Raspberry Sauce
 Makes 1 1/2 Cups

• 12 ounces raspberries, fresh or frozen
• 3/4 cup sugar

In a small saucepan over medium heat, boil the raspberries and sugar for about 10 minutes, or until the mixture thickens. Strain the mixture through a sieve; add water, a tablespoon at a time, until the mixture resembles a sauce. Refrigerate until ready to use.

Sources: Ceramic coeur a la creme mold, available in 1/2-cup mold and 4-cup mold sizes, from Lamalle Kitchenware, 36 West 25th Street, New York, NY 10010; 212-242-0750 or 800-660-0750.