Valentine Brownie Pops

Ingredients:

• 9x13 pan of brownies, cooled
• 1/2 cup frosting, if necessary
• heart shaped cookie cutter
• chocolate bark or candy melts
• decorative sprinkles
• craft or popsicle sticks
• styrofoam blocks

Method:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.
2. Melt a small amount of chocolate bark or candy melts according to package directions. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl of cup (I used my glass measuring cup). Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate. Place pops standing upright onto styrofoam blocks and let dry completely. Is using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (I used Wilton #2).

True Love Chocolate Cake Recipe

24 Servings / Prep: 35 min. Bake: 35 min. + cooling

Ingredients:

• 1/4 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 2-1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups water
• 1 cup (6 ounces) semisweet chocolate chips

Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Topping:

• 3/4 cup flaked coconut
• 1/2 cup candy hearts

Directions:

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
2. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, in a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. Yield: 24 servings.

Nutrition Facts: 1 piece equals 238 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Wonton Kisses Recipe

24 Servings / Prep/Total Time: 25 min.

Ingredients:

• 24 milk chocolate kisses
• 24 wonton wrappers
• Oil for frying
• Confectioners’ sugar

Directions:

1. Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.
2. In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners’ sugar. Yield: 2 dozen.