Kia's Valentine Recipes

Red Velvet Cupcakes

3 eggs

3/4 cup butter

3 cups all-purpose flour

2 tsp. unsweetened cocoa powder

2-1/4 cups sugar

1-1/2 tsp. vanilla

1-oz. bottle red food coloring (2 Tbsp.)

cups buttermilk

1 ½ tsp. baking soda

tsp. vinegar

 Small chocolate heart-shaped cookies (optional)

Powdered sugar (optional)

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

Strawberry Sweethearts

1 pkg. (16.5 oz.) refrigerated sugar cookie dough

½ cup all-purpose flour

1 tsp. lemon zest

2 Tbs. bittersweet chocolate, melted

1/3 cup strawberry jam

  • 1. Preheat oven to 3500 F. Using an electric mixer beat first three ingredients for one minute. Shape dough into a disk; place between two pieces of wax paper. Roll out to ¼" thickness.
  • 2. Using 3" heart-shaped cutter, cut out 20 hearts, rerolling scraps. Using 1½" heart-shaped cutter, cut out center of 10 cookies. Place on baking sheets. Bake whole hearts for 10 minutes and "window" hearts for 8 minutes. Let cookies cool completely.
  • 3. Drizzle melted chocolate over window cookies. Spread jam over whole cookies; top with chocolate-drizzled cookies.

Valentine Fortune Cookies

Chilled 9-inch piecrust


3-inch-wide round cookie cutter or drinking glass

Rolling pin or glass


Colored sugar

1. Lay a chilled 9-inch piecrust on a cornstarch-dusted surface. Cut out 3-inch-wide circles with a round cookie cutter or drinking glass. To use all the dough, roll out the scraps with a pin or a cornstarch-dusted glass.

2. Use a nontoxic marker to write fortunes on slips of paper and place one in the center of each dough circle. Fold the circle in half, then pinch and fold the ends together.

3. Brush the top of each cookie with water then sprinkle on colored sugar. Place the cookies on an ungreased cookie sheet about an inch apart, sugar side up. Bake them until lightly browned, about 20 minutes, and let them cool before removing them from the pan.