Directions
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For the Valentine’s Day Candy: Begin by melting the white baking chips and almond bark together in a large bowl. Use a microwave or double boiler, stirring occasionally, until completely smooth and combined. Then, stir in the dry roasted peanuts and tiny pretzel twists until they are well coated in the chocolate mixture. Incorporate a few drops of pink food coloring to create a lovely hue, mixing until you achieve your desired color. Spread the mixture onto a lined baking sheet evenly. Finally, top the melted layer with Valentine’s M&Ms and sprinkles before allowing it to set at room temperature.
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For the Red Velvet Poke Cake: Prepare the red velvet cake according to the instructions provided on the box. Once baked, let it cool for a few minutes. Using a fork, poke holes all over the surface of the cake. Prepare the filling by mixing the marshmallow fluff with two tablespoons of water until it’s smooth enough to pour. Drizzle this mixture into the holes you made. For the white chocolate filling, melt the white chocolate chips in a saucepan with the sweetened condensed milk and heavy whipping cream over low heat, stirring continuously. Once combined, pour this heavenly mixture over the cake. Whip 2 cups of heavy cream with the confectioners’ sugar and vanilla until stiff peaks form. Spread over the top of the cake and finish with sprinkles for that final touch.
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For the Heart Sugar Cookies: First, whisk together the all-purpose flour, baking powder, and salt in a bowl. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add in the egg, vanilla extract, and almond extract to the butter mixture. Gradually combine the dry ingredients to form a soft dough. Roll out the dough on a floured surface to about 1/4 inch thickness. Use heart-shaped cookie cutters to cut the dough into various shapes. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until lightly golden. For the frosting, mix together the confectioners’ sugar, meringue powder, and water, adding food coloring as desired. Decorate the cooled cookies with frosting and sprinkles for a festive finish.
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