READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 Vol. 1 Issue 8 Feb. 2014 | Page 59

Bite-Sized Valentine's Day Treats Get to the Heart of the Holiday
(Family Features) Nothing says “I love
you” on Valentine's Day more than heartshaped, homemade treats. This year, try
individual treats to make each gift
recipient feel extra special. You'll love the
fact that they are simple to create.
“Though small in size, mini-treats deliver
a big message to all of the Valentines on
your list,” said Nancy Siler, vice president
of consumer affairs at Wilton. “Decorating
these treats is quick and easy thanks to
Candy Melts Candy – a pantry staple for
any decorating project.”
With a little help from Wilton you can
bake to your heart's desire this Valentine's
Day.
We Heart Valentine's Day – Hearts are
by far the top shape of the season. From
giant heart-shaped cookie pans to cookie
cutters to Heart Pop pans, Wilton has a
variety of bakeware options.
A Sweet Heart for Your Sweetheart –
Create mini cakes, brownies or cookies
with the Bite Sized Heart Dessert Shell
pan. Once cooled, drizzle with red, pink
and white colored Candy Melts candy for
the perfect personalized heart-shaped treat.
Homemade Box of Chocolates – Make
your own candies using shaped Candy
Molds. Choose between hearts, lips,
flowers and more. Fill the mold with the
Candy Melts candy, color and flavor of
your choice, and watch as you melt the
hearts of your Valentines.
Give a Little Love – Valentine's Day is a
top gift-giving holiday. Give your madefrom-the-heart homemade treats the
gourmet treatment with festive packaging
like heart-shaped boxes, colorful gift bags
and brightly colored baking cups.
For more Valentine's Day recipes, baking
tips and gift inspiration, visit
www.wilton.com.
Chocolate Heart Petit Fours
Makes about 40 mini cakes
1
cup all-purpose flour
1/2
cup cocoa powder
3/4
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
6
tablespoons (3/4 stick) butter,
softened

2/3
cup firmly-packed brown sugar
1
egg
1/2
teaspoon pure vanilla extract
2/3
cup buttermilk
1/2
cup peanut butter, chocolate
fudge ice cream topping or cherry pie
filling
2
containers (14 ounces each)
Chocolate or Vanilla Icing Glaze (optional)
Jumbo hearts sprinkles (optional)
Preheat oven to 350°F. Prepare 24 cavity
bite-sized heart dessert shell pan with Cake
Release pan coating.
In large bowl, combine flour, cocoa,
baking powder, baking soda and salt.
In large bowl, beat butter and sugar with

electric mixer until light and fluffy. Add
egg and vanilla extract; beat until well
combined. Alternately add flour mixture
and buttermilk in three additions, beating
until just combined. Spoon one tablespoon
batter into each pan cavity.
Bake 9-11 minutes or until tops of cakes
spring back when touched. Cool in pan 10
minutes. Cool completely on cooling grid.
To decorate, place cakes on cooling grid
with cookie pan below. Pipe 1/2 teaspoon
peanut butter, chocolate fudge or cherry
pie