An Unconventional Valentine Treat

I’ve been searching for something to make that’s different (and easy) for Valentine’s Day. Yeah, I know we can do brownies from a box mix and add white chocolate and pink M&M’s to the batter, and then maybe put frosting with sprinkles on them after they’re cooled. We can even bake them in a heart shaped pan.

Or the traditional chocolate chip cookie, again possibly with pink M&Ms or white baking chips rather than the traditional chocolate chips, but that’s still a bit too commonplace. Yes, they’re delicious but I kept thinking there had to be something a little more unique. And easy.

I do like to bake, as I think you all know, but that doesn’t really give me much leeway to improvise, since for me, baking has to be sort of precise or I’ll screw the whole thing up.

Now my husband really likes rice krispies treats. You know the ones made with marshmallows and such. But I’m really not a fan. One of his clients actually gives him a couple of the pre-packaged ones each week, because they know how much he likes them. Works for me.

And the other day she surprised him with a bag of heart shaped rice krispies treats that’s she’d dipped in chocolate and added red sprinkles.

Which was good, since I didn’t have to do it!

But still, there had to be something else unconventional I could come up with.

There are always the traditional pretzel sticks drizzled with chocolate or white chocolate tinted pink, but neither of us are really into pretzels.

Then I came across several recipes for Valentine’s Chex mix snacks. Well, I like sweets as much as anyone, but I also like salty as well, so this sounded like a great combination to please everyone.

So why not?? Anyway, I’m sharing the recipe now, and I think I’ll get my husband to make this one with me. With the Super Bowl this weekend, it sounds like a great addition to our junk food snacks that we’re planning, so why not see what happens?

Let me know if you try it as well. It’s always interesting to compare notes!

Valentine Snack Mix

  • 2 cups corn chex cereal
  • 1 cup mini pretzel twists
  • 2 cups rice chex cereal
  • 2 cups Honey Nut Cheerios
  • 1 bag valentine M&M’s
  • 3 cups white baking chips
  • 1 1/2 tsp vegetable oil
  • Valentine or colored sugar sprinkles.

Prepare large sheet pan with parchment paper and set aside.

In a very large bowl combine cereals, pretzels, and M&M’s. Stir to combine well.

In medium bowl combine 3 cups baking chips and vegetable oil. Microwave 30 seconds; stir and microwave another 15 seconds. Stir until melted and smooth. If needed, microwave another 15 seconds, stirring for 10 seconds between each time. Pour over snack mix.

Working QUICKLY gently stir until all ingredients are coated and then quickly transfer to prepared baking sheet, spreading into one even layer. Immediately add remaining M&M’s on top and additional sprinkles. Add a bit of additional melted baking bits if desired. Allow chocolate to firm up and harden either on counter or in fridge. Break into pieces and serve.

Please note: I found this recipe online at chelseasmessyapron.com. So it’s not my own creation.

The Flamingos’ Valentine Creations

So you’ve read about the flamingos’ pink chocolate baking party, so now it’s time to post some of the winning recipes. After all, how could we really select just one winner from all the goodies?

And if you haven’t read about the party, which was published on January 27, be sure to read it here before you go any further!

We had a tough time deciding which desserts were the best. All of the flamingos did a great job. In fact we didn’t realize that flamingos were so talented when it comes to baking! (We may have to hire them if we’re ever able to have another one of our flamingo pool parties!)

The pink flamingo cakes were gorgeous and beautifully decorated. It was a lot of work, but we decided we’ll have a cake decorating party one of these months and we won’t have to cut them to taste them and mess them up!

So it was a difficult decision, and required quite a bit of tasting, but….someone had to do it!

Here are the top three winners. We’ll let you decide which one won first prize.

Hint: all the flamingos agreed as to who the winner was!

Dark Chocolate Raspberry Fudge (The flamingos borrowed this from Taste of Home Magazine)

  • 10 oz package white baking chips
  • 1 tsp softened butter
  • 3 cups dark chocolate chips
  • 14 oz can sweetened condensed milk
  • 1/4 cup raspberry liqueur
  • 1/8 tsp salt

Place while baking chips in single layer on small baking sheet; freeze 30 minutes. Line 9″ square pan with foil; grease foil with butter.

In large microwave safe bowl combine dark chocolate chips and milk. Microwave uncovered on high for 2 minutes. Stir. Microwave in additional 30 second intervals, stirring til smooth. Add liqueur and salt. Add white baking chips and stir just til partially melted. Spread into prepared pan and refrigerate one hour til firm.

Using foil, lift fudge out of pan. Remove foil and cut fudge into 1″ squares. Decorate with pink sprinkles or pink sanding sugar (very important). Store in airtight container in refrigerator. They won’t last long!

Pink Chocolate Chip Cookies

  • 1 cup butter, slightly softened
  • 1 pouch sugar cookie mix
  • 2 cups powdered sugar
  • 2 cups chocolate chips (Noite: you can also use white chips or a combination of the two)
  • Red food color gel

Preheat oven to 325 degrees.

Cream butter til smooth, not soft, Using toothpick add food color gel, one dab at a time until it reaches the right shade of pink. Add cookie mis until well blended; add powdered sugar and beat til blended. Note: dough will be crumbly, not smooth. Stir in chocolate pieces by hand.

Drop by tablespoonfuls onto cookie sheet and bake 12-14 minutes. Remove from oven when slightly brown around edges but not squishy in the center, Cool 1-2 minutes on cookie sheet and then remove to wire rack for final cooling. Serve on plate decorated with pink hearts.

French Macaroons (borrowed by the flamingos from AllRecipes.com)

  • 3 egg whites
  • 6 tbl superfine (caster) sugar
  • 1 cup finely ground almonds (almond meal)
  • 1 1/2 tsp finely ground almonds for garnish
  • 1 1/3 cup confectioners sugar
  • Food coloring

Preheat oven to 320 degrees. Line baking sheets with parchment paper or silicon mat.

Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes, Whisk the superfine sugar into egg whites until thick, glossy and mixture holds soft peaks, 5-8 more minutes. Place a sieve over the bowl containing egg white mixture. Gently fold the almond meal and confectioners sugar into the egg white mixture, retaining as much air as possible.

Tint dough the desired color of pink and add a drop of flavored extract, if desired. Spoon meringue into a piping bag fitted with a 3/8 inch tip. Pipe 1 inch disks of meringue onto the prepared backing sheets, leaving about 2 inches between cookies, (This wasn’t easy for the flamingos, but they did it!)

Let the cookies stand at room temperature for 15 minutes to form a thin skin on top. Pick up the baking sheets and let drop fromseveral inches above the work surface to adhere cookies to the baking sheets. Yes, that’s what they did!

Bake in preheated oven til tops are dry, about 15 minutes; let cool completely on baking sheets before peeling off the parchment paper. Stick together with a small amount of raspberry jam, if desired.