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I confess: I don’t really like this holiday. I mean… I like it, I understand it, but I am from the old school – Valentine’s Day should be every day! I do love flowers (hint hint honey), definitely love a delicious dinner, and bring on the chocolates! But, please don’t go for days on end looking for that “perfect gift” for me. You won’t find it. Unless it’s a winning lottery ticket – well, then,  I will accept that gift with pleasure!

But, here’s something interesting – I LOVE making cookies, cakes, or any other desserts for this holiday. I think it’s the red and pink and white that gets me – such happy colors! I had so much fun working on these treats in the past couple of days, and I can’t wait to eat them up tomorrow. Yes, they will wait to be displayed until tomorrow. There is no way I am going to pull these out before then – they will be gone, and we won’t have anything to go with that delicious bottle of wine.

And this would be a good moment to tell you about that wine:

February 14th is also St. Trifun’s Day – The Saint Guardian of wine and wine growers. This holiday is celebrated in many Christian Orthodox Communities, including Macedonian Orthodox. Celebrations include food and wine, of course! For those that are named Trifun (very common name in Macedonia) it is their Name Day and it is celebrated much like a birthday, but without the cake. Or with the cake, but without the candles. 🙂

Hope you enjoyed that educational and sensational piece of information!

Oh, and about that eye candy:

White Chocolate Pretzel Bark


You will need:

  • 1 cup pretzels, chopped
  • 1/4 cup pecans, toasted and chopped
  • 1/3 cup dried cranberries
  • 1 (12 oz.) bag of white chocolate chips
  • 1 tablespoon vegetable shortening

Directions:

  • Melt white chocolate chips and shortening in a double boiler.
  • When melted, stir in the pecans, then the pretzels, followed up by the cranberries. Mix well.
  • Spread the mixture onto a wax paper-covered baking sheet.
  • Refrigerate for at least 1 hour or until firm.
  • Break into pieces.

Hearts of Sugar Cookies



You will need:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Directions:

  • Preheat oven to 375 degrees.
  • Stir together the flour, baking soda and baking powder.
  • In a separate large bowl cream together the butter and sugar until smooth.
  • Beat in egg and vanilla.
  • Slowly add in the dry ingredients.
  • Transfer the dough to a lightly floured area.
  • Flour your rolling pin and roll your dough out to about 1/4 inch thickness.
  • Press your cookie cutters into the dough until you run out of dough.
  • Bake 10 to 12 minutes, or until golden brown on the sides.
  • Let cool in cookie sheets for about a minute before removing them to cool on wire racks.

For the icing:

  • 2 cups confectioners sugar
  • 2 tablespoons of milk
  • 2 tablespoons light corn syrup
  • 1/4 teaspoons almond extract
  • Red food coloring

Decorate all your cookies as you please. I made some cut outs with strawberry jam, others were just dipped in the icing, and I even did some piping!

Mini Nutella Cheesecakes



Yep! I got these mini nutella cheesecakes going on again! We all loved them, thus I decided to make them again – ahem, my husband decided that I make them again.

~/~

Don’t worry, tutorials with pictures will be back again tomorrow – today is about eye candy, not about my glass bowls, wooden spoons, and red spatulas. 🙂

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0 Response
  1. I love your white chocolate pretzel bark. But, really I’m imagining myself eating it as dark chocolate pretzel bark. It’s going on my to make list!
    I’ve never heard of St.Trifun Day, but it sounds like a great holiday.
    Thanks for the comment on my blog too : )

  2. Ah those little things are very tempting…
    Saint Trifun ? The French patron of wine and wine brewers is Saint Vincent, in January (too lazy to check). Well, there could be one per wine.
    I don’t like much the idea of the liturgic -commercial- calendar telling us when to celebrate and do presents. Still, I’m eating my chocolates…

  3. So many sweet treats! I have to agree with you…I think I love baking Valentine’s treats more than anything else. And I loved learning about the other celebration on this day. We shared a lovely bottle of wine tonight, so I guess we were celebrating without even knowing it! Thank you for sharing with me tonight. Hugs and well wishes from Austin! Happy Valentine’s Day!

  4. So many lovely treats! But I’m with you! Valentine’s Day should be every day! My Valentine’s dinner was such a simple affair … soup, salad, fresh bread, and … wine. Cheers, dear!

  5. I have always wanted to make pretty cookies like that… I have stacks and stacks of recipes, but I have just never done it. My daughter would love these… she said today is her favorite holiday: “What’s not to love? It’s a day about love and you get to wear lots of pink and red!” Oh… and she got the first present ever from a “boyfriend”. Not too sure how I feel about that one!! She’s 11 and came home with a small heart shaped box of candies!

  6. Everything looks amazing and so intricately done!! I love the heart and jam cookies…always try but end up eating the cookies before adding the jam!

    Love that you’re a baking machine this time of year. Again, everything looks so pretty and delicious! Hope you have a wonderful day!

  7. Wow, such a lovely array of yummy treats. I’d like one of each, please! Your white pretzel bark is really calling my name…I love the addition of dried cranberries…yum!!!

  8. Happy Valentine’s Day Kate! I totally agree with you that love should be celebrated every day. As for the sweets you sahre dwith us, beautiful, yummy, eye inviting, especially the cookies! Thank you for sharing 🙂

  9. I am exactly the same way…this holiday doesn’t mean all that much to me in terms of the sentiment, but I do love making treats for it, especially with and for my kids! Your cookies are downright gorgeous!

  10. Kate i love this… Beautiful! Brava!

    I have to admit that I’ve been avoiding all blogging,twitter, food buzz stuff cause all this red and pink food is not for me, i never at all liked valentines day since i was a kid, then when it comes around when your working in a professional kitchen as the chef its even worse cause the pressure people put on themselves is out of control, one small move and its the end of the world. I’ve been having kitchen memories flooding in all week its been crazy but your food always makes me smile.

    sometimes a brilliant piece of eye candy is all you need to get your message across

    I hope you and your family enjoy all the love you have for one another and i just want to say you inspire me so much. I’m so glad to be able to read into your life one recipe at a time.

    take care
    Happy valentines day
    Kimberly

  11. Those are beautiful! I am not into this holiday too; my hubby always says “You have holiday every day!”!:) And…it is true! But little sign of love here and there I can tolerate it:)..you know roses, or box of chocolate, kiss and I am happy…that’t really perfect for me!
    Happy Valentine’s day to you and your love..and many many more:)

  12. What lovely Valentine’s treats. I don’t know if I would have been able to resist sneaking a cookie or two. I totally agree with you that the Valentine’s sentiment should last all year long. 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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