Chocolate Hearts

Chocolate Hearts is assembled from ground almonds, chocolate, sugar, and a few spoonfuls of kirsch (pronounced keersh), a cherry brandy, and then it’s rolled out, stamped into hearts, and left to dry overnight.

Ingredients:

5 ounces good-quality

bittersweet chocolate,

chopped

2 cups (about 8 ounces) finely

ground blanched almonds or

almond meal (see Note)

¾ cup sugar, plus more for

rolling out the dough

3 tablespoons kirsch

Method - Chocolate Hearts

COOKIE CUTTER NEEDED: heart measuring about 2½ inches across the top

PLACE the chocolate in a food processor and process until finely ground.

Add the ground almonds and ¾ cup of sugar and pulse a few times to combine.

Add the kirsch and 2 tablespoons of water and pulse until the dough starts to hold together. If it’s too crumbly, add up to 1 tablespoon more water. When you squeeze the dough it should stick together.

SPRINKLE a clean work surface with sugar. Working with half the dough at a time, place it on the sugar and roll it out to about a ¹⁄³-inch thick, ness. (Sprinkle the dough with a little sugar if the rolling pin sticks to it.)

Using the cookie cutter, stamp out hearts. Transfer them, using a thin metal spatula, to a rack.

Reroll the scraps with the remaining dough. Let the cookies dry on the rack overnight to firm up.

STORE, layered between sheets of wax paper, in an airtight container for up to 2 weeks; or freeze for up to 3 months.

Fudgy Brownies Swirled with Cheesecake

Fudgy Brownies Swirled with Cheesecake is an Great for a low carb lifestyle, nice Christmas Recipe

Ingredients:

Brownies:

1 package brownie mix for 9” x 13” pan,

oil and eggs

Cheesecake:

15 oz. container Sorrento® Whole Milk

or Part Skim Ricotta Cheese

8 oz. package cream cheese

1/4 cup sugar

1 egg

1 tsp. pure vanilla extract

Method - Fudgy Brownies Swirled with Cheesecake

Preheat oven to 350° degrees F. Grease bottom of a 13” x 9” pan.

Mix brownie batter according to directions on box. Cheesecake filling:

Mix cream cheese and sugar at medium speed for 2 minutes until smooth. Add ricotta, egg and vanilla. Mix for 2 minutes; set aside.

Spread brownie batter into prepared pan. Top with cheesecake batter and make swirls with rubber spatula.

Bake for 28-32 minutes. Brownies will be fudgy.

Remove from oven and cool completely. Refrigerate for several hours before serving. Makes 16 brownies.

Apple of your eye cheesecake

Apple of your eye cheesecake is exquisite cheesecake with apples, caramel and pecans wins me more compliments than anything else I make. My husband’s co-workers say it’s too pretty to cut but agree it’s well worth it to do so. From Debbie Wilson of Sellersburg Indiana.

Ingredients:

1 cup graham cracker crumbs (about 16 squares)

3 tablespoons sugar

2 tablespoons finely chopped pecans

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

3/4 cup sugar

3 eggs, lightly beaten

3/4 teaspoon vanilla extract

TOPPING:

2-1/2 cups chopped peeled apples

1 tablespoon lemon juice

1/4 cup sugar

1/2 teaspoon ground cinnamon

6 tablespoons caramel ice cream topping,

divided

Sweetened whipped cream

2 tablespoons chopped pecans

Method - Apple of your eye cheesecake

In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on).

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla.

Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.

Bake for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight.

Remove sides of pan. Just before serving, garnish with whipped cream.

Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.

Chocolate peanut sweeties

Chocolate peanut sweeties I combined a trusted recipe for peanut butter eggs with the salty crunch of pretzels. Now our kids have fun helping me make and eat these heavenly treats. From Gina Kintigh of Connellsville Pennsylvania.

Ingredients:

1 cup peanut butter

1/2 cup butter, softened

3 cups confectioners’ sugar

60 miniature pretzels (about 3 cups)

1-1/2 cups milk chocolate chips

1 tablespoon shortening

Method - Chocolate peanut sweeties

In a small mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners’ sugar until combined. Shape into 1-in. balls; press one on each pretzel.

Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.

Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down.

Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator. Yield: 5 dozen.

Cupids chocolate cake

Cupids chocolate cake I’m pleased to share the recipe for the very best chocolate cake I have ever tasted. I prepare this treat every year on Valentine’s Day. It’s rich, delectable and absolutely irresistible. From Shelaine Duncan of North Powder Oregon.

Ingredients:

1 cup butter, softened

2-1/2 cups sugar

4 eggs

2-1/2 teaspoons vanilla extract, divided

2-3/4 cups all-purpose flour

1 cup baking cocoa

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups water

1 cup heavy whipping cream

1/4 cup confectioners’ sugar

4 cups buttercream frosting of your choice

Method - Cupids chocolate cake

In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.

Beat on high speed until light and fluffy. Stir in 1-1/2 teaspoons vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a large mixing bowl, beat cream until stiff peaks form. Beat in confectioners’ sugar and remaining vanilla.

Place bottom cake layer on a serving plate; spread with half of the filling. Repeat.

Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator. Yield: 12-14 servings.

Triple chocolate kisses

Triple chocolate kisses is easy to make but look like you spent a lot of time. When our son and daughter-in-law moved into their first home on Valentine’s Day, I prepared them a nice dinner and gave them a batch of these treats. From Evelyn Lindburg of Shenandoah Iowa.

Ingredients:

2 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1/4 teaspoon almond extract

1 square (1 ounce) semisweet chocolate,

grated

42 milk chocolate kisses

Baking cocoa

Method - Triple chocolate kisses

In a mixing bowl, beat egg whites until foamy.

Add cream of tartar; beat until soft peaks form, about 6 minutes. Gradually add sugar, beating until stiff peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate.

Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased baking sheets, pipe forty-two 1-in. circles.

Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa.

Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Yield: 3-1/2 dozen.

Heart’s delight eclair

Heart’s delight eclair is a lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it’s won the hearts of everyone I’ve ever made it for. Enjoy! From Lorene Milligan of Chemainus British Columbia.

Ingredients:

1 package (17.3 ounces) frozen puff pastry,

thawed

3 cups cold milk

1 package (5.1 ounces) instant vanilla pudding

mix

2 cups heavy whipping cream

1 teaspoon vanilla extract, divided

1 cup confectioners’ sugar

1 tablespoon water

1/4 teaspoon almond extract

1/2 cup semisweet chocolate chips

1 teaspoon shortening

Method - Heart’s delight eclair

On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape.

Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, whisk milk and pudding mix until thickened. In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding.

Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry.

In a large bowl, combine the confectioners’ sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth.

Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines.

Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings.

Cinnamon love knots

Cinnamon love knots My sister in law and I enjoy these flavorful yeast rolls for breakfast, brunch or dessert, served with cups of steaming coffee and a hearty helping of love. From Marlene Fetter of Alpena Michigan.

Ingredients:

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

TOPPING:

2 cups sugar

2 tablespoons ground cinnamon

3/4 cup butter, melted

Method - Cinnamon love knots

In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls.

Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets.

Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Fancy cream cupcakes

Fancy cream cupcakes these cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix. From Merrilee Chambers of Haines Junction Yukon.

Ingredients:

1/2 cup shortening

1-1/2 cups sugar

4 egg whites

1 teaspoon vanilla extract

2 cups all-purpose flour

3-1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

4 to 5 drops red food coloring, optional

1/4 teaspoon almond extract

Method - Fancy cream cupcakes

In a bowl, cream shortening and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition.

Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing to wire racks to cool completely.

For filling, beat cream in a chilled bowl until it begins to thicken. Gradually beat in confectioners’ sugar and food coloring if desired until stiff peaks form. Beat in extract.

Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling.

Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body. Yield: 22 cupcakes.

True love truffles

True love truffles I began giving these smooth, minty truffles in tins as Christmas gifts and now I can’t go a year without sharing them. They also make a perfect Valentine’s treat.

Ingredients:

1 tablespoon butter plus 3/4 cup butter,

divided

1-1/2 cups sugar

1 can (5 ounces) evaporated milk

2 packages (4.67 ounces each) mint Andes

candies (56 pieces total)

1 jar (7 ounces) marshmallow creme

1 teaspoon vanilla extract

22 ounces white baking chocolate, divided

1/2 cup semisweet chocolate chips

Green food coloring, optional

Method - True love truffles

Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk and remaining butter.

Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236° (soft-ball stage).

Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; cover and refrigerate for 1 hour.

Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet.

In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips. Dip balls in melted chocolate; place on waxed paper to harden.

Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container. Yield: 8 dozen.

Notes and Tips:

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Raspberry white chocolate mousse

Raspberry white chocolate mousse is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies. From Mary Lou Wayman of Salt Lake City Utah.

Ingredients:

1 package (10 ounces) frozen sweetened

raspberries, thawed

2 tablespoons sugar

1 tablespoon frozen orange juice concentrate,

thawed

2 cups heavy whipping cream

6 ounces white baking chocolate

1 teaspoon vanilla extract

1/4 cup milk chocolate chips

1 teaspoon vegetable oil

Method - Raspberry white chocolate mousse

In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.

In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted.

Stir in vanilla. Transfer to a large mixing bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.

Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not overbeat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate.

Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator. Yield: 8 servings.

Black forest pie

Black forest pie is simple but impressive it’s the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special. From Trudy Black of Dedham Massachusetts.

Ingredients:

3/4 cup sugar

1/3 cup baking cocoa

2 tablespoons all-purpose flour

1/3 cup milk

1/4 cup butter, cubed

2 eggs, lightly beaten

1 can (21 ounces) cherry pie filling, divided

1 unbaked pastry shell (9 inches)

Whipped topping, optional

Method - Black forest pie

In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.

Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with the remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Valentine berries and cream

Valentine berries and cream the chocolate heart with rich chocolate cream inside is not hard to make, yet it steals the show when it’s served. Valentine berries and cream is a grand Winning recipe.

Ingredients:

8 squares (1 ounce each) semisweet chocolate

1 tablespoon shortening

2 packages (3 ounces each) cream cheese,

softened

1/4 cup butter, softened

1-1/2 cups confectioners’ sugar

1/3 cup baking cocoa

2 tablespoons milk

1 teaspoon vanilla extract

2-1/2 cups heavy whipping cream, whipped,

divided

1-1/2 cups fresh strawberries, halved

Method - Valentine berries and cream

Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth.

Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.

Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box.

Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.

In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners’ sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.

Gently fold two-thirds of the whipped cream into cream cheese mixture.

Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream.

Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.

Tangy lemon cheesecake

Tangy lemon cheesecake is a dessert gets added spark from a gingersnap crust and a luscious lemon sauce. From Pam Persons of Towanda Kansas.

Ingredients:

2-1/2 cups crushed gingersnap cookies (about 40

cookies)

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

1 cup sugar

3 eggs

1 tablespoon lemon juice

1 tablespoon vanilla extract

SAUCE:

1/2 cup sugar

2 tablespoons cornstarch

3/4 cup water

2 tablespoons butter

1/4 cup lemon juice

1 tablespoon grated lemon peel

Method - Tangy lemon cheesecake

In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low just until combined. Add lemon juice and vanilla; beat just until blended.

Pour into crust. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour.

In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened.

Remove from the heat; stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight.

Serve sauce over cheesecake. Yield: 12 servings.

Chocolate chip cookie dough cheesecake

Chocolate chip cookie dough cheesecake is a winner with everyone who tastes it including our panel of judges, who awarded Julie the Grand Prize in our Say “Cheesecake” contest.

Ingredients:

1-3/4 cups crushed chocolate chips cookies or

chocolate wafer crumbs

1/4 cup sugar

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

1 cup sugar

3 eggs, lightly beaten

1 cup (8 ounces) sour cream

1/2 teaspoon vanilla extract

COOKIE DOUGH:

1/4 cup butter, softened

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1-1/2 cups miniature semisweet chocolate chips,

divided

Method - Chocolate chip cookie dough cheesecake

In a small bowl, combine cookie crumbs and sugar; stir in butter.

Press onto the bottom and 1 in. up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.

In another mixing bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips.

Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.

Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

Holiday Left Over Sweet Potato Cake

Holiday Left Over Sweet Potato Cake was so delicious that on Christmas, it was the first dessert devoured. Thank you for a wonderful recipe, will be used again and again

Ingredients:

2/4 teaspoon salt

1 4/4 cups white sugar

4/4 cup vegetable oil

4 eggs

3 cups cooked, mashed sweet potatoes

2 teaspoon vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon

4 teaspoons baking powder

3 teaspoons baking soda

1 cup beer

Method - Holiday Left Over Sweet Potato Cake

Pre-heat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

Mix together the sugar and vegetable oil in the large bowl until smooth. Beat with the eggs one at a time, then stir in the vanilla and sweet potatoes.

Combine the flour, baking powder, baking soda, salt and cinnamon in the separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything all fits in place. Spread the batter evenly from the prepared pan.

Prepare for 35 minutes in the preheated oven, or until a knife inserted into the middle of the cake equates clean. Cool completely before frosting or serving.

Cherry poppy seed jam prints

Cherry poppy seed jam prints is exquisite treats are perfect for those who demand carrot cake. Supplement your party dessert platter with them and spare the mess of a cake.

Ingredients:

2 cups all-purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup vegan butter substitute,

slightly softened but not at

room temperature

1 cup powdered sugar

1 tablespoon soymilk

1 teaspoon vanilla extract

1 teaspoon almond extract

½ cup dried cherries, finely

chopped

½ cup berry preserves of

choice

Method - cherry poppy seed jam prints

Combine the flour, poppy seeds, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute and sugar and beat with an electric mixer until light and fluffy.

Beat in the soymilk and extracts. Add the flour mixture and stir to combine. Stir in the dried cherries. Chill the dough for at least 1 hour in the refrigerator so it will be easier to work with.

Preheat the oven to 300 degrees F. Form the doug h into 1- to 2-inch balls and arrange them on 3 dry baking sheets about 2 inches apart. With your thumb, make an indentation in the center of each cookie and round off the edges. Using a tiny spoon, fill each indentation with about ½ teaspoon of preserves.

Bake for about 10 minutes, or until the edges begin to brown. Transfer immediately to racks and let cool. Store in a sealed container.

Almond macaroons

Almond macaroons is Feel free to use cranberries or raisins if you can’t find dried cherries.

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

⅛ teaspoon salt

⅔ cup granulated sugar

(increase to 1 cup if using unsweetened coconut)

½ cup plus 1 tablespoon

vegan butter substitute,

slightly softened but not at

room temperature

¼ cup lightly toasted slivered

almonds, finely ground in a

food processor (do not let them turn into a paste)

1½ tablespoons soy cream

cheese

¼ cup soymilk

½ teaspoon almond extract

2 ¼ cups shredded dried

coconut (sweetened or

unsweetened), as needed

¼ cup finely chopped lightly

toasted slivered almonds

Method - Almond macaroons

Combine the flour, baking powder, and salt in a bowl. In a separate large bowl, combine the sugar, vegan butter substitute, ground almonds, and soy cream cheese and beat with an electric mixer until blended.

Beat in the soymilk and almond extract.

Add the flour mixture and mix with a wooden spoon until evenly combined. Stir in the chopped almonds and 2 cups of the coconut.

Gather the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.

Chocolate-Coated Macaroons: Melt ⅓ cup nondairy chocolate chips and 2 teaspoons vegan butter substitute. Mix well. Drizzle in patterns over the cooled cookies.

Preheat the oven to 350 degrees F and oil 3 baking sheets. Form the dough into 1-inch balls. Roll the balls in the remaining ¼ cup of coconut, if desired.

Place the balls on the prepared baking sheets about 3 inches apart. Bake for 15 minutes, or until the cookies are lightly browned on the bottom and edges. Let cool on the baking sheets for 3 minutes. Transfer to a rack or a flat surface and let cool thoroughly. Store in a sealed container.

Lemon hearts

Lemon hearts are basic cutouts with a tangy, lemony twist. You can make them thick and soft or thin and crisp to suit your taste. I use fanciful

cookie-cutter shapes and a sprinkle of glittery colored sugar to make these a hit with preschoolers.

Ingredients:

LEMON COOKIES

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup vegan butter substitute,

slightly softened but not at

room temperature

⅔ cup granulated sugar

3 tablespoons lemon juice

1½ tablespoons grated

lemon peel

1 teaspoon lemon extract

1 teaspoon vanilla extract

LEMON GLAZE

2 tablespoons lemon juice

1 tablespoon granulated sugar

GARNISH (optional)

Colored sugar

Method - Lemon hearts

To make the cookies, combine the flour, baking powder, and salt in a large bowl. In a separate large bowl, combine the vegan butter substitute and sugar and beat with an electric mixer until fluffy.

Add the lemon juice, lemon peel, and extracts. Stir in the flour mixture with a wooden spoon until well combined. Gather the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.

Preheat the oven to 350 degrees F and oil 3 baking sheets. Roll out the dough on a floured surface to ¼ inch thick. Cut into 3-inch hearts and arrange on the prepared baking sheets 2 inches apart.

Bake for 20 minutes, or until the edges start to brown slightly. Check the cookies after 12 minutes to make sure they are baking evenly. If they are not, turn the baking sheets around and continue to bake.

Let the cookies cool on the baking sheets for 2 minutes, then transfer to racks to cool completely.

To make the glaze, combine the lemon juice and sugar in a microwave-safe bowl and microwave at medium power for 30 seconds.

Stir until the sugar is dissolved. Alternatively, warm the lemon juice and sugar in a small saucepan on low heat until the sugar is melted. Brush the glaze over the cooled cookies.

Sprinkle with colored sugar, if desired. Store in a sealed container.

Banana cranberry cashew cookies

Banana cranberry cashew cookies Try banana cranberry cashew cookies recipe Enjoy and try this in valentines...

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

¾ cup brown sugar

½ cup vegan butter substitute,

slightly softened but not at room temperature

⅓ cup granulated sugar

¼ cup unsalted creamy nut

butter (almond, cashew, or macadamia)

1 tablespoon soymilk

1 teaspoon almond extract

¾ cup chopped cashews

⅓ cup dried cranberries

Method - Banana cranberry cashew cookies

Preheat the oven to 350 degrees F and oil 3 baking sheets.

Combine the flour, baking powder, cinnamon, baking soda, and salt in a bowl. In a separate

large bowl, combine the banana, brown sugar, vegan butter substitute, granulated sugar, and nut butter a nd beat with an electric mixer until smooth and fluffy.

Beat in the soymilk and almond extract. Add the flour mixture and stir to combine. Stir in the chopped cashews and cranberries.

Drop the dough by 1 tablespoon per cookie onto the prepared baking sheets about 3 inches apart.

Bake for 13 to 15 minutes, or until the edges begin to brown. Cool on racks. Store loosely covered in the refrigerator.

Notes and Tips:

Dried cherries make a great substitute for cranberries. You can also use dried blueberries, finely chopped dried apricot pieces, raisins, or other

dried or candied fruit.

For a spicier cookie, add one-quarter teaspoon ground nutmeg to the flour mixture.