Baking From the Heart

By Jenny Harper

(Family Features) Here's a saying that I just love: "There's nothing better than a good friend - except a good friend with chocolate."

What better way to be a good friend on Valentine's Day than by baking up some chocolate treats? This big, frosted chocolate chip Heart Cookie is a perfect way to appreciate a teacher, coach or friend. Using refrigerated dough and a heart-shaped pan mean it's no trouble at all to make. And it also leaves time to make some gorgeous Red Velvet Cupidcakes for an extra special Valentine. The color may be red, but the flavor is all yummy chocolate!

You can find more ways to bake from your heart with the recipes at VeryBestBaking.com.

Easy Heart Shaped Cookie
Makes 12 servings

1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels

PREHEAT oven to 350° F. Grease 9-inch heart-shaped pan.

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 17 to 19 minutes or until golden brown. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

MICROWAVE morsels in small, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10-second intervals, stirring until smooth. Spread over cookie to within 1-inch of edge.

Nutrition Facts per Serving: 210 calories, 10 g total fat (4.5 g saturated fat), 15 mg cholesterol, 160 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g sugars, 2 g protein


Red Velvet Cupidcakes
Makes 18 cupcakes

Cupcakes
4 ounces Nestlé Toll House Chocolatier 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 tablespoon white vinegar
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Frosting
1 package (3 ounces) cream cheese, at room temperature
2 tablespoons butter, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
3 cups powdered sugar
Assorted sprinkles (optional)

For Cupcakes:
PREHEAT oven to 350º F. Paper-line 18 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100 percent) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired.

For Cream Cheese Frosting:
BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

Nutrition Facts per Cupcake: 280 calories, 13 g total fat (4.5 g saturated fat), 45 mg cholesterol, 140 mg sodium, 42 g carbohydrate, .5 g fiber, 34 g sugars, 3 g protein

Courtesy of Family Features