Valentine's Day recipes

Evening everyone!
This post is dedicated to all you baking lovers like me out there, who want to do something special, for the family, friends, that special someone or just yourself, this Valentine's Day. In this post I've listed my three favourite recipes from last night's post.
I will definately be baking something for this Valentine's Day (not sure what yet) and if you're feeling like joining me, take some inspiration from the recipes below.
Happy baking everyone!
Strawberry Pudding Cookies
1 cup butter (2 sticks)
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 3.4-ounce strawberry jello pudding mix, dry
1 teaspoon baking soda
1 cup white chocolate chips


  1. Preheat oven to 350 and very lightly spray a baking sheet with cooking spray.
  2. In a large bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix until smooth.
  3. In another bowl combine flour, salt, strawberry pudding mix (dry) and baking soda. Whisk to combine. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips. Drop about 2 tablespoons of cookie dough onto prepared cookie sheet, spacing each about 2-3 inches apart (they will spread quite a bit). Bake 10-12 minutes. Allow to cool about 2 minutes before transferring to a wire rack and allowing to finish cooling completely. Store in airtight container. Enjoy!
Soft M&M Chocolate Chip Cookies


3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve'), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M's mixed into the dough + about 1/2 cup for placing on top of dough mounds


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
  5. Add about 1 tablespoon M&Ms to the top of each dough mound.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet and spray with a cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Heart - Shaped Frosted Shortbread Cookies



2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup powdered sugar1 cup (2 sticks) unsalted butter, at room temperature, cut into slices
1 1/2 teaspoon pure vanilla extract

4 ounces (1/2 stick) softened cream cheese
2 cups powdered sugar1 tablespoon milk or cream
1/2 teaspoon pure vanilla extract
2-3 tablespoons pink/red/white sprinkles and/or pink glitter crystals
  1. In bowl of a large food processor, pulse together flour, salt and powdered sugar until combined.  Add butter and vanilla and turn processor on just until dough comes together.
  2.  Turn dough out onto a lightly floured surface and knead into a smooth ball.  Roll dough out into a disk about 1/2-inch thick and 10-inches in diameter.  Tightly wrap the disk in plastic wrap and chill for 30 minutes.
  3.  Preheat oven to 350° F and line a 10 x 15 cookie sheet with a silicone liner or parchment paper.  Remove dough from refrigerator and discard the plastic wrap.  Roll dough until it is 1/4-inch thick and cut with heart-shaped cookie cutters.  Place cut cookies on prepared cookie sheet and bake for 16-18 minutes, just until edges begin to brown.  The center of cookies will be soft.  Remove from the oven and allow them to cool completely on cookie sheet.
  4.  While cookies cool, make frosting.  Beat cream cheese with an electric mixer on medium speed until smooth.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and milk and continue to mix until smooth.  Add in vanilla and mix until combined.
  5. When cookies are cool, generously spread each with the frosting and then cover with sprinkles as desired.
Source for the recipes and pictures


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