You don’t need an excuse to treat yourself and the ones you love to some mouthwatering sweet treats, but Valentine’s Day is the perfect time to get creative and try something new! Here’s some inspiration straight from our Creative Arts Best of Show Cookbook, including a throwback Chocolate Strawberry Mint recipe from the 1980s! Treat your sweet tooth and share your “nailed it” moments with us on social media with #BigTex.
CHOCOLATE STRAWBERRY MINTS
By Jan Collins
Ingredients
4 oz. cream cheese
¾ t. strawberry flavoring
1 lb. powdered sugar
3-4 t. cocoa
½ t. almond flavoring
Beat cream cheese until soft, add flavorings. Gradually add sugar and cocoa. Knead until the consistency is like pie dough. Roll into marble-sized balls. Dip one side into granulated sugar. Place sugar side down into the cavity of a mold, pressing from edge to center. Unmold onto waxed paper. Will keep indefinitely if stored in a closed container in the refrigerator. Makes about 75 mints.
CHERRY CREAMS WITH CHOCOLATE
By Virginia Steed
Rockwall, Texas
Ingredients
1½ c. peanut butter
1½ c. powdered sugar
2 T. butter
12 oz. milk chocolate chips, melted
½ can Eagle Brand milk
1 jar cherries drained and dried
Mix peanut butter and sugar till smooth. Melt chocolate, milk, and butter. Take one cherry at a time and cover it with peanut butter mixture and dip in chocolate. Put on wax paper till set.
TEXAS PRETZEL TURTLES
By Annette Valdez
Burleson, TX
Ingredients
36 Texas pecan halves
36 mini pretzels
36 chocolate-covered caramels (Rolos or Milk Duds)
Preheat oven to 250°. Line a large baking pan with parchment paper. Place pretzels on a sheet and place Rolos on top of pretzels and bake for five minutes or until the candy becomes soft. Remove from oven and immediately press Texas pecan into chocolate. Let cool and place in an airtight container.
HONEY ROASTED PEANUT BUTTER FUDGE
By George Yates
Dallas, TX
Ingredients
2 t. vanilla extract
3 c. brown sugar
⅔ c. evaporated milk
2 c. miniature marshmallows
1 c. honey roasted peanuts, chopped
½ c. unsalted butter
½ c. chopped Butterfinger bars
7-oz. jar marshmallow crème
1 c. honey roasted peanut butter
Combine brown sugar, milk, and butter in a heavy medium saucepan. Bring to a full boil, stirring constantly. Boil to 235° for six to eight minutes, stirring frequently. Remove from heat. Add marshmallow crème, peanut butter, and vanilla, stirring until smooth. Stir in miniature marshmallows and peanuts. Spread into buttered 9 x 13-inch pan; sprinkle top with chopped Butterfingers and honey roasted peanuts. Let it cool.
“ON THE GO” MOJITO MINTS
By Lynda Sanders
Trophy Club
Ingredients
4 oz. softened cream cheese
1 lb. powdered sugar
1½ t. rum
1 T. fresh lime zest
¼ t. peppermint extract
1 oz. dark chocolate
Combine cream cheese and powdered sugar and mix well until blended thoroughly. Add peppermint extract and rum until well incorporated. Place mixture on a cutting board and begin kneading and working mixture. Knead in lime zest. Taking a melon scoop, take out a scoop of candy and form it into a small ball. Make an indentation (or thumbprint) in the ball to smash slightly. Melt chocolate in the microwave and place it into a small sandwich bag. Snip 1 corner of the bag and drizzle a line (or any design you prefer) of chocolate across Mojito Mint! Allow to air dry before storing.