Valentine's Day Recipes


Our thanks to Pamela's Products for providing these two delicious Valentine's Day Recipes

Lemon Strawberry Tarts



Ingredients

6 Pamela's Lemon Shortbread Cookies
3 oz Neufchatel (light) cream cheese-softened
¼ cup powdered sugar, sifted
2 tsp lemon juice
6 strawberries
2 Tbs currant jelly
Directions

Wash and stem berries, pat dry. Mix together cream cheese, powdered sugar, and lemon juice. Stir vigorously until mixture is smooth. Melt jelly in microwave for 20 to 30 seconds. Spread cheese mixture generously on each cookie. Place small berries stem side down, or cut larger berries in fan and place on top of cheese, pressing slightly to set. Brush melted jelly over each berry, using a pastry brush. Refrigerate until ready to serve.
Shimmering Heart Cakes




Ingredients

Pamela’s Vanilla Cake Mix - 1 package
Pamela’s Vanilla Frosting -1 package
Heart shaped foil baking cups - usually 24 per pack
Sparkling sanding sugar (not flat colored) and/or colored sugar crystals
Sheet pan covered with wax or parchment paper, and cooling rack on top
Directions

Spread 12 foil heart baking cups on a sheet pan and spray with non-stick spray. Mix Pamela’s Vanilla Cake Mix according to package directions. Fill foil cups 3/4 full with batter. Bake according to cup cake directions on the back of the package. Do not over bake. Completely cool. Cake should pull away from foil sides when cooled. Remove cakes from foil molds and place on cooling rack an inch or two apart. Make Pamela’s Cookie Icing recipe on the back of the Pamela’s Vanilla Frosting Mix. Thin with water until it is a thick, pourable consistency. You should be able to draw the icing across the cake hearts with a wide cake spatula, rubber spatula or butter type knife. Slowly pull icing across the whole top of the heart. You do not need to coat the sides. Icing may drip. Do 3 or 4, then go back to the 1st one and cover with sanding sugar or sugar crystals. You want to cover the whole top, but not the sides. If you use too much sugar, it will slide off the top. Let set up until dry to the touch before moving. To remove from rack, gently slide a cake spatula under hearts to remove from the drying rack.



Try these delicious recipes provided by Breads From Anna™
Gluten Free Cream Cheese Brownies



Ingredients

Brownies:
1 package of Gluten Free Black Bean Brownie Mix From Anna™
1 large egg
1 (15 oz) can black beans
1/3 cup oil (butter, canola, coconut or grapeseed)
2/3 cup milk or favorite non-dairy drink, including water
Cream Cheese Batter:
1 (8 oz) package of cream cheese
2 large eggs
½ cup sugar
2 Tbs starch (potato, corn or arrowroot)
Topping:
2 cups raspberries
1 cup strawberries
1/3 cup sugar
¼ cup starch (potato, corn or arrowroot)

Directions

For Cream Cheese Batter:
Preheat oven to 350° F and grease a 9x13 or 2 8x8 pans. Blend all cream cheese batter ingredients until smooth with hand or counter top mixer. Set aside.
For Brownies:
In a medium size mixing bowl, combine all wet ingredients and lightly pulse in the bowl of a food processor. Add in brownie mix. Pour half the brownie batter into pan. Pour and spread cream cheese batter over the brownie batter. With the remaining brownie batter place dollops of brownie batter on top of the cream cheese, do not spread to cover. With a knife cut through the batter to create a marble effect, make four to five cuts. Bake for 40-55 minutes.
For Topping:
In a medium size sauce pan cook all the topping ingredients over medium heat until thickened, stirring constantly. Total cooking time is approximately 10 minutes; let cool 10 minutes. Spread topping over baked brownies. Brownies should be stored in the refrigerator or freezer until ready to serve.

*For a little extra decadence, before serving drizzle white and dark chocolate over the fruit topping.

Gluten Free Heart Tart



Ingredients
Pie Crust
1 package Breads from Anna ® Pie Crust Mix
½ cup milk, non-dairy substitute, or water
¾ cup oil
Filling
30 oz. (approx. 6 ¼ cups) fresh or frozen raspberries
¼ cup maple syrup
2 tsp lemon juice
1 tsp vanilla
3 Tbs corn starch or thickener of your choice (use 1 ½ Tbs if using fresh raspberries)
½ tsp cinnamon
Pinch salt
Chocolate Hearts
½ cup gluten free white chocolate chips (like Tollhouse)
1 Tbs milk or almond milk
¼ tsp vanilla
or
1/3 cup gluten free chocolate chips
¼ cup almond milk
¼ tsp vanilla

Directions
If using frozen raspberries, place in colander to thaw at room temperature for approximately 30 minutes. Prepare Breads From Anna ® pie crust according to package instructions. Place ½ cup of dough between 2 pieces of wax paper and roll out to 1/8 inch thick, then place in the freezer for 30 minutes. Divide remaining dough into 6 equal parts. Press into six tart pans. Place tart pans onto a cookie sheet and bake at 350° F for 6 minutes. Remove cookie sheet from oven and set aside. Remove dough from freezer and cut out 10-12 heart shapes to eventually place on top of tarts (extras for breakage; they are fragile). Place hearts on another cookie sheet and bake at 350° F for 10 minutes. Cool slightly on the pan, then place on wax paper, and return to the freezer for 30 minutes. Stir together maple syrup, lemon juice, vanilla, thickener, cinnamon, and salt until well combined. Gently stir mixture into berries, handling berries as little as possible. Divide berry mixture equally into tart pans, and place cookie sheet in 350° F oven for 35 minutes until berry mixture bubbles and crust is nicely browned. While tarts are baking, prepare chocolate coatings. To prepare chocolate coating: *White chocolate: Melt ½ cup chips in microwave or in double broiler. If using a microwave, cook at 50% power for 30-45 seconds then stir vigorously until smooth. Add 1 Tbs almond milk and ¼ tsp vanilla, and stir to combine. * Semi sweet chocolate ganache: Bring ¼ cup almond milk to boil on the stove. Pour over 1/3 cup chocolate chips and stir vigorously until smooth. Add ¼ tsp vanilla and stir to combine. Working quickly using two forks, coat both sides of hearts in chocolate, and place on wax paper in refrigerator until ready to serve. Top each cooled tart with 1-2 chocolate covered hearts, and enjoy!

Try these other Valentine's Day Recipes

Stained Glass Heart Cookies

Ingredients
1 recipe gluten free sugar cookie mix
15 small hard candies (like Jolly Ranchers) for cookie center, crushed

Directions
Prepare the gluten free sugar cookie dough according to package directions. Divide the dough in half. Flatten each half into a disk and seal in plastic wrap. Refrigerate overnight. To create the cookies: Heat the oven according to package directions. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between two sheets of parchment paper lightly dusted with gluten free flour, roll the dough to a ¼ inch thickness. Remove the top sheet. Cut out the cookies with a large cookie cutter or a round biscuit cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller heart-shaped cookie cutter. Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. To prevent sticking, line serving plate or tin with parchment paper and place additional parchment paper between layers.

Dairy Free Creamy Chocolate Gelato

Ingredients
½ cup unsweetened cocoa powder
3 ½ cups Blue Diamond® Almond Breeze® Almondmilk Coconutmilk Blend Original Unsweetened, divided
1 tsp gluten free vanilla extract
¾ cup + 2 Tbs sugar
2 Tbs cornstarch
1/8 tsp salt
Directions
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2 ½ - 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions. (Yield: 1 qt)

Frozen Chocolate Bananas

Ingredients
2 ripe but firm bananas
6 oz. dark chocolate, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 c. Bakery on Main Gluten Free Granola or Valentine sprinkles (optional)
Directions
Line a baking sheet with nonstick foil or parchment paper. Cut the bananas in half and insert a popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes. Meanwhile, melt the chocolate with the oil in a measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using). Freeze until the chocolate sets; about 30 minutes. Serve or freeze in an airtight container for up to a week.

Sweet Berry Bruschetta

Ingredients
10 slices gluten free French bread, sliced 1/2 inch thick
5 tsp. granulated sugar, divided
6 oz. fat-free cream cheese
1/2 tsp. almond extract
3/4 c. fresh blackberries
3/4 c. fresh raspberries
1/4 c. slivered almonds, toasted
2 tsp. confectioners' sugar
Directions
Place gluten free bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 tsp. granulated sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Remove from oven. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar.

Raspberry Parfaits

Ingredients
2 oz. reduced fat cream cheese, softened
2 Tbs. seedless raspberry jam
1/2 c. whipped topping, divided
1/2 c. fresh or frozen raspberries
Directions
In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 c. whipped topping. Place 2 Tbs. raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving. (Serves: 2)

Lemony Love Potion

Ingredients
1 (12-oz.) can frozen pink lemonade concentrate
1 c. raspberry sherbet
1 (12-oz.) can of lemon/lime soda
Directions
In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 c. of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.

Amaretto-Cranberry Kiss

Ingredients
2 c. cranberry juice cocktail
1 c. Tito's Handmade Vodka
1/2 c. amaretto liqueur
3 Tbs. fresh orange juice
Ice cubes
Clementines, peeled, separated into segments
Directions
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. To make 2 drinks, fill cocktail shaker with ice cubes. Pour in 1 c. of the vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and Clementine segments.