It’s that sweet time of year when we find lots of ways to express our love to friends and family. Nothing (much) says “love” like delicious food! Whether it’s for a party, small gathering, or just your family, these lovable treats are fun to make, and you can proudly say the secret ingredient in all these dishes is “love.”
6 strawberries, frozen
½ cup Greek yogurt
2 oranges, peeled (or 1 cup orange juice)
Kid-friendly protein powder (optional)
- In a blender, blend all ingredients until smooth.
- For an added touch, place additional sliced strawberries against the inside of a clear glass right before pouring the smoothie in. Top with whipped cream, another strawberry slice, and serve with a straw.
Hand Pie Hearts
2 frozen pie crust rounds (or homemade)
12 teaspoons jam (strawberry, cherry, or seedless blackberry)
1 egg, beaten
1 Tbsp. milk
Coarse sparkling sugar: regular, pink, or red
Medium or Large heart-shaped cookie cutter
1. Thaw pie crusts at room temperature according to directions.
2. Line a baking sheet with parchment paper or with a silicone baking mat.
3. Unroll each onto a flour-dusted surface. With a rolling pin, roll out the pie crusts until slightly thinner, mending any cracks.
4. Using the heart-shaped cookie cutter, cut out 12 hearts from one of the pie crusts and place them on the lined baking sheet. Place a teaspoon full of jam on each heart.
5. Repeat the cutting process with the second pie crust and use these hearts as toppers for the hearts with jam.
6. Press gently around the edges of the hearts to seal them. Use a fork or the blunt end of a wooden skewer to make indentations around the edges of the hearts, further sealing them and creating a decorative edge.
7. Preheat the oven to 425° F. Place the unbaked heart pies in the freezer to chill while the oven heats, to help the pies hold their shape while baking.
8. In a small bowl, whisk the egg and milk together. When the oven has preheated, remove the heart pies from the freezer and brush the tops with the egg wash. Sprinkle the top generously with the coarse sparkling sugar.
9. Bake for 10-13 minutes, or until golden brown on the edges. Cool before serving.
25 marshmallows (regular size)
1 cup chocolate melting wafers or chocolate chips
8 lollipop sticks
20 red candy melts
20 white candy melts
20 pink candy melts (optional)
- Line a plate with parchment paper. Place 3 marshmallows on each lollipop stick, with the final marshmallow only pierced halfway-through, so the stick isn’t exposed on the end. Be sure the marshmallows are lined up.
- Place ½ of the chocolate melting wafers on a small microwave-safe plate and microwave for 30 seconds; stir and continue to microwave and stir at 10 second intervals until melted and smooth.
- Roll the marshmallows on the stick in the melted chocolate until covered. Use a spoon to help if needed. Once covered, gently tap on the edge to remove excess chocolate. Place on the parchment paper to dry.
- Place 15-20 of one-color candy melts in a ziploc bag, repeating for each color. Melt in the microwave at 20- second intervals, massaging and microwaving 15 seconds again if needed. Once melted, cut the tip off a corner of the bag and drizzle the melted candy melts over the chocolate-covered marshmallow pops, alternating colors. Add red or pink sprinkles if desired.
- Allow to harden before serving. Serve as is, or as a stirrer for hot chocolate.