Monday December 9, 2019
12:14 pm

An array of wildly delicious treats can’t fail to impress your Valentine loved ones this year

recipe box

As the saying goes, the quickest way to a man's heart is through his stomach. Strawberry cobbler, mini cakes and chocolate cookes are bound to impressl your Valentine sweetheart this year. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

      The recipes for these very easy-to-make and delicious treats were provided by Marissa, Monica and Maggie, three sisters who love desserts.

 

Strawberry Jam Cobbler

 

Jam:

2 pounds fresh strawberries, hulled and cut into pieces

2 cups granulated sugar

1 tablespoon lemon juice

Biscuits:

1-3/4 cups flour

1/4 cup granulated sugar

1-3/4 teaspoons baking powder

3/4 teaspoon kosher salt

6 tablespoons unsalted butter, cold, cut into small cubes

3/4 cup heavy cream

 

Topping:

Heavy cream for brushing

Sugar for sprinkling

      Place strawberries, sugar and juice in a medium saucepan. Cook over medium-high heat, stirring occasionally, until reduced to 4 cups, about 15 to 20 minutes. Cool completely.

      Preheat oven to 375 degrees. Adjust the oven rack to the lower third of the oven; place a baking sheet on the rack below.

      In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender, cut in the butter until the size of peas. Using a fork, stir in the cream until the dough starts to come together. Turn mixture out onto a clean work surface and knead briefly to form a cohesive dough. Pat the dough into an 8-inch round and cut into wedges.

      Spread the jam onto the bottom of a deep-dish pie plate. Arrange the dough on top of the jam in a round. Brush the dough with cream and sprinkle with sugar. Bake until the strawberry jam is bubbling and the cobbler is golden brown, about 50 minutes.

 

Texas Sheet Cake Cookies

 

3/4 cup unsalted butter, room temperature

1/2 cups sugar

1/2 cup semi-sweet chocolate chips, melted

1 large egg

1-1/2 teaspoons vanilla

1-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

 

Frosting:

2-1/2 cups confectioners’ sugar

1/2 cup unsalted butter

1/4 cup milk

2 tablespoons cocoa powder

1 teaspoon vanilla

      Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, cream together the butter and sugar until light, about 3 minutes. Add the egg and vanilla, mixing until combined. Mix in the baking powder and salt. Gradually mix in the flour. Fold in the melted chocolate. Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets. Bake 9-10 minutes, or until just set on the outside, but still soft inside. Let cool completely.

      For the frosting: mix the butter, milk, cocoa powder and vanilla together in a medium saucepan over medium heat. When thoroughly combined, remove the saucepan from the heat and stir in the sugar until smooth. Pour the icing over cooled cookies and let set.

 

Coconut Mini-Cakes

 

3/4 cup sugar cup flour

1-1/2 cups unsweetened dried coconut, plus 2 tablespoons for topping

4 large egg whites, at room temperature

Pinch of salt

2 teaspoons finely grated lemon zest

1/2 cup unsalted butter, melted and slightly cooled

      Butter and flour a 24-count mini muffin pan. Preheat oven to 375 degrees. In a medium mixing bowl, combine the sugar, flour and dried coconut. In another bowl, whisk the egg whites with salt until smooth, then whisk in the lemon zest and butter. Whisk in about half of the dry ingredients, then using a rubber spatula,  fold in the remainder. Spoon the batter into the prepared prepared pan(s), filling them 2/3 full. Sprinkle the top of each cake with a pinch of shredded coconut. Bake until well risen and deep golden, about 12 to 15 minutes. Invert muffins onto a rack; immediately turn them right side up and let cool completely.

 

     Annette Kukoy is a member of St. Thomas More Parish in Munster and Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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