Valentine’s Family Fun

VALENTINE’S FAMILY FUN

We decided to mix things up a bit at today’s Kids’ Cooking Class. We invited parents to participate as well and created a fun menu with these great (and easy) sweet treats. As always, instructor (and cookbook author Helen DeFrance) had a festive flair for the fun afternoon! Here are a few of her recipes to recreate the fun at home.

bagel

SWEETHEART BAGELS
INGREDIENTS
8 Mini Bagels
1 cup Cream Cheese Spread
1 cup Strawberry Jam
8 Fresh Strawberries

INSTRUCTIONS
•Spread cream cheese on bagel.
•Use a piping to make a strawberry jam heart on top of bagel.
•Slice a fresh strawberry in half and cut a notch in the top to make a heart shape.
•Place the strawberry in the center of the jam and serve.

sugar

HEART TO HEART SUGAR COOKIES
INGREDIENTS:
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
4 cups sifted flour
2 teaspoons baking powder

INSTRUCTIONS:
• Preheat oven to 325°F.
• Cream butter and sugar.
• Add eggs and beat until fluffy. Add vanilla, flour, and baking powder. Refrigerate until dough is quite firm.
• Roll about ¼ of dough out at a time on a floured board. Roll about 1/8 inch thick. Do not overwork dough, or it will stick to the board.
• Using a heart cookie cutter, cut out cookies and bake on cookie sheet in preheated 325°F oven about 10 minutes or until light brown.
• Once cookies are completely cooled, decorate by spreading with Buttercream Frosting, then pink sprinkles, or red sugar.

OUR VERY FAVORITE BUTTERCREAM FROSTING
INGREDIENTS
1 pound confectioners’ sugar
½ cup butter, softened
2 teaspoons vanilla
2 tablespoons milk
food coloring, optional

INSTRUCTIONS
•In a large bowl, beat together sugar, butter, vanilla and milk until smooth.
•If necessary, add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Stir to blend.

cupcake

RED VELVET CUPCAKES with CREAM CHEESE FROSTING
INGREDIENTS
2 1/2 cups cake flour, sifted
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring, 1ounce
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

INSTRUCTIONS
• Preheat oven to 350 degrees. Line muffin tins with paper liners.
• Whisk together cake flour, and cocoa powder in one bowl.
• In another bowl mix together the sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring and vanilla extract.
• Add flour mixture in three batches, alternating with buttermilk. Stir together the baking soda and vinegar in a small bowl, (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
• Fill cupcake 2/3 full, bake for 18-20 minutes.

CREAM CHEESE FROSTING
INGREDIENTS
1 pound (2 blocks) cream cheese, softened
1/2 pound butter softened (2 sticks)
1 teaspoon pure vanilla extract
3 pounds sifted powdered sugar

INSTRUCTIONS
• Using stand mixer, combine butter and cream cheese, add vanilla, slowly add powdered sugar; mix until smooth and creamy.
• Place frosting in a large piping bag fitted with a large icing tip, frost cooled cupcakes with swirls. Top with a pecan praline.

DIDN’T SLEEP A WINK PINK DRINK
INGREDIENTS:
2 cups lowfat vanilla yogurt
1 cup frozen unsweetened strawberries, partially thawed
2 cups lowfat milk
8 cherries, for garnish
YIELD:
8 Servings

INSTRUCTIONS:
•Combine half the yogurt, half the strawberries, and half of the milk in a blender and whirl until smooth.
•Pour equal amounts into 4 glasses.
•Repeat steps 1, 2, and 3 with remaining yogurt, strawberries, and milk and pour into 4 more glasses.
•Add a cherry to each glass and serve.
•Variation: Use your favorite fruit along with your favorite frozen yogurt to customize your smoothie!
•Tip: If consistency of drink seems too thick to your taste, simply thin with a bit more milk. Use plastic fancy glasses to prevent breakage.

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