Happy Valentine's Day!

It's almost time for the sweetest day of the year... Valentine's Day! Here are some great treat ideas for all the sweeties in your life. They also package well for school (or work!) parties. Enjoy!

Peanut Butter and Jelly Cookies 

 

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Chunky Peanut Butter
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 jar of Stonewall Kitchen Strawberry Jam (or your favorite!)

Directions:

1. Preheat oven to 350 degrees F.
2. Beat together the butter and Stonewall Kitchen Creamy Peanut Butter or Chunky Peanut Butter until fluffy.
3. Add 1/4 cup granulated sugar and the brown sugar until smooth.
4. Beat in the egg and vanilla.
5. Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
6. Pull pieces of dough and roll between your hands to form 1-inch balls.
7. Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 tsp. Stonewall Kitchen Strawberry Jam. Bake for 12-15 minutes or until golden brown on edges. Cool on wire rack.

Raspberry Jam Brownies

 

Ingredients:

• 6 ounces unsweetened chocolate
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons Pure Vanilla Extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 3/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1 cup sliced almonds
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Melt chocolate and butter.
3. Whisk in sugar, eggs and vanilla.
4. Stir flour, baking powder and salt into the mixture.
5. Pour 3/4 of the batter into a greased 9x13-inch pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
6. Sprinkle with sliced almonds and chocolate chips.
7. Bake 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Cherry Berry Tarts

 

Ingredients:

24 mini premade phyllo tart shells
4 ounces Mascarpone cheese, room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons confectioner's sugar
3 tablespoons milk or cream
4 tablespoons Stonewall Kitchen Cherry Berry Jam (or your favorite!)
1/4 cup sweetened whipped cream, garnish
Mint leaves, garnish
Orange zest, garnish

Directions:

1. Remove mini phyllo tarts from freezer.
2. In the bowl of a free stand mixer fitted with a paddle attachment (or a hand mixer and bowl) mix the Mascarpone cheese, vanilla extract, sugar and milk or cream on medium speed several minutes until combined and light and fluffy.
3. Spoon or pipe using a pastry bag fitted with a star attachment, the cheese mixture into each tart filling each 2/3's full.
4. Top each tart with about 1/2 teaspoon Cherry Berry Jam.
5. Garnish each tart with a small dollop of sweetened whipped cream topped with a mint leaf or orange zest.

Dulce de Leche Chocolate Bars

 

Ingredients:

• 1 1/2 cups quick oats
• 3/4 cup flour
• 2/3 cup brown sugar
• 1/4 teaspoon baking soda
• 11 tablespoons butter, melted
• 1/2 cup Stonewall Kitchen Dulce de Leche Sauce
• 1 tablespoon flour
• 1/2 cup pecans, chopped
• 1/3 cup white chocolate chunks
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup shredded coconut (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour an 8x8-inch pan.
2. Combine the oats, 3/4 cup flour, brown sugar, baking soda, and melted butter. Mix until uniform. Reserve 1 cup of this mix and press the remainder into the prepared pan.
3. Combine the Stonewall Kitchen Dulce de Leche and 1 tbsp. of flour. Spread mixture over the oatmeal crust.
4. Combine the reserved oat mixture, pecans, white chocolate chunks, and semi-sweet chocolate chips. Spread over layer of Dulce de Leche.
5. Bake for 30 minutes. Cool and cut into 2-inch squares.