Nashville, TN – Homemade Valentine’s Day treats are the sweetest way to say “I love you” to everyone special in your life. February 14th is a wonderful time to share some warmth with a sweetheart, child or friend.
“There are so many ways to show love and appreciation, but baking something special always seems to be the perfect choice,” said Martha White® baking expert Linda Carman. “When we think of indulgent treats, chocolate is usually at the top of the list. Even those who are not obsessed with it usually find room to indulge in chocolate.”
Your co-workers will be thrilled to be remembered on Valentine’s Day with a delectable Sour Cream Chocolate Sheet Cake. This moist, rich cake is easy to make. Combine all the ingredients in a bowl and mix on low speed for 30 seconds, then on high speed for 3 minutes and you are finished. The cake is fabulous and the Sour Cream Chocolate Frosting is as creamy as silk.
Delight the kids with wonderful Easy Double Chocolate Chip Cookies. Just add white chocolate chips and a few other ingredients to a Martha White Chocolate Chip Muffin Mix and bake for 10 minutes. You are ready to welcome your little Valentines home with a special after-school treat.
For more delicious holiday recipes, visit www.marthawhite.com and click on the recipe section.
Chocolate Fudge Pie Bars
Crust
Crisco® Original No-Stick Cooking Spray
2 (7.4-oz.) pkgs. Martha White® Chocolate Chip Muffin Mix
1/2 cup butter, softened
Filling
4 large eggs
2 cups sugar
1 cup butter, melted
1 cup Martha White All-Purpose Flour
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
Directions
1. Heat oven to 350° F. Spray 13 x 9-inch pan with no-stick cooking spray. Combine muffin mix and 1/2 cup butter in large bowl. Blend with a fork just until crumbly. Press evenly into bottom and about 1/2 inch up sides of pan. Bake 20 minutes or until very light golden brown.
2. Beat eggs in large bowl on low speed of electric mixer. Add sugar. Beat until well blended. Stir in 1 cup butter, flour, vanilla and melted chocolate. Mix well.
3. Pour filling over hot crust. Bake an additional 40 to 45 minutes or until filling is set. Cool 1 hour or until completely cooled. Cut into bars.
24 bars
Sour Cream Chocolate Sheet Cake
Cake
Crisco® Original No-Stick Cooking Spray
2 cups Martha White® All-Purpose Flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter, softened
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
2 large eggs
4 oz. unsweetened baking chocolate, melted and cooled
Sour Cream Chocolate Frosting
1/2 cup butter, softened
4 oz. unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup sour cream
1 teaspoon vanilla extract
Directions
1. Heat oven to 350° F. Spray bottom of 13 x 9-inch baking pan with no-stick cooking spray. Combine all cake ingredients in large bowl; beat on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan.
2. Bake at 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool.
3. For frosting, combine butter and chocolate until well blended. Blend in powdered sugar, sour cream and vanilla; beat until smooth. Spread over cooled cake.
12 to 15 servings
Easy Double Chocolate Chip Cookies
Cake
1 (7.4 oz.) pkg. Martha White® Chocolate Chip Muffin Mix
2 tablespoons firmly packed light brown sugar
1/4 cup butter, softened
1 teaspoon water
1/2 cup white chocolate chips
1/2 cup chopped walnuts
Directions
1. Heat oven to 375° F. In medium bowl, combine muffin mix and brown sugar; stir until blended. Add butter and water; stir until well blended. Add white chocolate chips and walnuts. Roll into 1½ inch balls. Place on ungreased baking sheet.
2. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet.
18 cookies
Variation:
Chocolate Cherry Walnut Cookies: Prepare as directed above except substitute 1/2 cup dried chopped cherries for white chocolate chips.
Crisco is a trademark of The J.M. Smucker Company.
