The way to anyone's heart on Valentine's Day:
Homemade baked goods
(BPT) - “Sweets for the sweet” will always be appropriate for Valentine’s
Day, but what if your sweetheart isn’t a fan of boxed chocolates? Or perhaps
you want to give an extra special gift by making it homemade? Baking a treat for
your loved one is a great way to give a personal – and cost-effective –
gift this year.
Fortunately, you don’t have to be a pastry chef or even an expert home
baker to create something delicious and full of love. With an easy-to-make recipe
and a few baking tips, even the cooking-challenged can create something special.
Keep these simple baking tips in mind:
* Follow recipes as precisely as possible. Seasoned bakers may succeed with experimentation,
but if you’re new to baking or not confident of your improvisational skills,
sticking to the recipe should yield the best results.
* Measure all ingredients carefully. A tablespoon too much or too little of any
ingredient can make a big difference in a recipe.
* Be careful with oven temperature settings. Don’t try to speed baking
with a temperature higher than what the recipe calls for. If the recipe specifies
different temperatures for different types of baking dishes, be sure to choose the
setting that matches your type of bakeware.
* Resist the temptation to remove baked goods from the pan, dish or sheet right
away. Allow baked goodies to cool for the amount of time prescribed in the recipe.
Rushing it could result in crumbling or cracking.
Armed with these tips, try surprising your sweetheart with these easy, delicious
recipes from Pillsbury.com:
Peanutty Pie Crust Clusters
By Beth Royals of Richmond, Virginia -- $1 million winner of the 47th Pillsbury
With just six ingredients, these clusters are easy to make. Plus, the inclusion
of peanut butter and pie crust evokes a nostalgic and warm feeling.
Prep: 30 min | Total: 45 min | Yield: 30 servings/clusters
- 1 Pillsbury(TM) refrigerated pie crust, softened as directed on box
- 1 (12 ounce) bag white vanilla baking chips (about 2 cups)
- 1 tablespoon Crisco(R) Baking Sticks Butter Flavor All-Vegetable shortening
- 1 tablespoon Jif(R) Creamy Peanut Butter
- 1 cup salted cocktail peanuts
- 2/3 cup toffee bits
- Heat oven to 450 degrees F. Line 2 cookie sheets with Reynolds(R) Cut-Rite(R)
- Unroll pie crust on work surface. With pizza cutter or knife, cut into 16
rows by 16 rows to make small squares. Arrange squares in single layer on large
ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove
squares from pan to cooling rack. Cool completely, about five minutes.
- In large microwavable bowl, microwave baking chips, shortening and peanut
butter uncovered on high for 60-90 seconds, stirring once, until chips can be
stirred smooth. Add pie crust squares, peanuts and toffee bits. Stir gently
until evenly coated. Immediately drop by heaping tablespoonsful onto lined cookie
sheets. (If mixture gets too thick, microwave on high 15 seconds and stir.)
- Refrigerate about 15 minutes or until set.
- Store covered.
Toffee and Almond Fudge Cookie Cups
By Amy Andrews of Macomb, Michigan
Cookies, cupcakes or candy? How to choose which one to make? Why choose at all?
These cookie cups marry the sweetest of all worlds in a single treat sure to win
the heart of any loved one.
Prep: 25 min | Total: 1 hr 15 min | Yield: 48 servings
- 2 packages Pillsbury(TM) Ready to Bake!(TM) refrigerated sugar cookies
- 1/4 cup milk chocolate toffee bits (from 8-ounce bag)
- 1 (14 ounce) can Eagle Brand(R) Fat Free Sweetened Condensed Milk
- 1/3 cup Jif(R) Creamy Almond Butter
- 1/2 teaspoon Watkins(TM) Pure Vanilla Extract
- 1/4 cup sliced almonds, finely chopped
- 1 (6.5 ounce) can whipped cream topping (in aerosol can)
- Heat oven to 375 degrees F. Spray 48 nonstick mini muffin cups with cooking
- Place one cookie-dough round in each muffin cup. Sprinkle 2 tablespoons
of the toffee bits evenly over cookie-dough rounds. Bake 13 to 18 minutes or
until light golden brown. Cool in pan 15 minutes. Loosen with tip of knife and
carefully remove from pan to cooling rack. Cool completely, about 15 minutes.
- While cookies cool, heat sweetened condensed milk and almond butter in a
1-quart heavy saucepan over medium heat for 5-6 minutes, stirring constantly,
until mixture begins to bubble. Remove from heat and stir in vanilla. Cool 2
minutes. Spoon one heaping teaspoon of condensed milk mixture into each cookie
- In small bowl, mix remaining two tablespoons of toffee bits and the almonds.
- To serve, top each cup with about one tablespoon of whipped cream topping
and about 1/4 teaspoon of the almond mixture.
Article courtesy of BrandPoint Content.
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