How do you celebrate Valentine’s Day? I read an article the other day that stated something I completely agree with, although I’m not quite sure I jibe with their reasoning. They recommend that you avoid dining out on the actual holiday. Why? Well, there is the obvious reason of restaurants being overbooked and so packed that you’ll have to wait a long time if you didn’t make reservations. This can also keep you from having a good time. (Which I completely agree!) But, this writer was making the observation that Valentine’s Day is the one day of the year where people who are not “practiced” at dining out, will dine out. This means you are dining with amateurs, so to speak, who will totally ruin your experience.
I think that is rather pompous. What do you think? I’m really curious!
Right now, I don’t have plans to go out on Valentine’s Day. Maybe Ben does, but he’ll have to let me know if that’s the case. 🙂 I’d rather stay in, eat a home-cooked meal and avoid the crowds and the waiting and the cost!
Here’s what I can say about the cookies: Go snatch up these adorable heart-shaped marshmallows (I found them at the Wal-mart) and then place them on top of your favorite sugar cookies the last two minutes of baking. Or, use my recipe creation below to make the most scrumptious white hot cocoa sprinkles cookies! I’m seriously proud of these cookies and will use the base for many more festive creations. Add a little tub of Valentine’s sprinkles, and these are somewhat like a Funfetti treat. But better, in my humble opinion. 😉
You can use store-bought white hot cocoa mix, or homemade. I found these Land o Lakes individual packets at my local Kroger store on sale the day I made up this recipe and it worked out perfectly. I took them to church where they were gobbled up. These would also be great cookies to share at your kids’ Valentine’s Day school party. Something different than the usual cupcake or heart-shaped sugar cookies. You can thank me later when the other moms are all jealous of your creativity. 😉
- 1 cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup white hot cocoa mix (homemade or store-bought)
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 container (1.3 oz) sprinkles
- 10 oz package heart shaped marshmallows (by Campfire)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.
In a large mixing bowl, cream together the butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.
In a separate medium bowl, whisk together the flour, hot cocoa mix, baking soda, salt and the sprinkles. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed.
Drop six large dough balls onto the prepared cookie sheets and bake for 8-9 minutes. Remove the cookie sheet from the oven. Working quickly, carefully add one heart-shaped marshmallow to the center of each cookie, pressing lightly to adhere. Return to the oven and bake an additional 1 1/2 to 2 minutes, or until the marshmallows start to puff. Remove from oven, place on wire rack and gently press the warm marshmallow again to flatten the heart a little and stick to the cookie a little better. Allow to cool on cookie sheet for 10 minutes before removing to wire rack to cool completely.
Warning: It's hard to not eat all of the dough! 🙂
Snap a photo and tag @seededtable on Instagram so I can share!