Job 34:3 CSB
“Doesn’t the ear test words as the palate tastes the food?”
On Valentine’s Day, I’m undecided and don’t know what to bake. Depending on my mood, I sometimes don’t even cook. However, these recipes are delicious, dainty, and devour-able. Every single one of these is Gluten-Free or don’t require flour. Score!
- 1/2 cup popcorn kernels
- 1 bag Valentine M&Ms
- 1/2 bag mini marshmallows
Pop the popcorn kernels in either an air popper or stove-top popper.
Pour the M&Ms, mini marshmallows, and popcorn kernels in a large bowl that can close with a lid. Mix together until well combined.
I drizzled leftover melted chocolate from the Valentine Spoons over the popcorn, and this simple addition takes a simple, plain mix and turns it into an elegant, hip snack that you would find at an up-and-coming dessert place.
- 1/4 cup melted coconut oil
- 2 eggs
- 2 tablespoons water
- 1 box gluten-free brownie mix
- 5 strawberries per skewer
- 1 bag marshmallows
- 1 8×8 glass pan
Preheat the oven to 350 degrees F and grease the bottom of the pan with melted coconut oil. Line the pan with parchment paper.
Mix together the mix, oil, eggs, and water in a medium bowl until well blended. Pour into the pan.
Bake in the oven for 30 minutes or until a tooth pick inserted into the center is clean.
Pull out the brownies and cut into 1/2 inch squares. Stick a marshmallow, strawberry, and brownie square onto a skewer.
These kabobs are flavorful and mouthwatering. They are perfect for a hot summer day or a chilly afternoon by the fire.
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 cup gluten-free flour
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- Pinch of salt
- Strawberry and/or raspberry jam (not jelly)
- Powdered Sugar
- Parchment paper
Preheat oven to 375 degrees F and cover a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar. Once combined, mix in the egg and vanilla.
In a separate bowl, combine the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the creamed mixture and blend thoroughly. The dough will be soft. If it is too sticky to shape into balls, refrigerate dough for 20-30 minutes until it is easy to handle.
Shape the dough into 1-inch balls. Place them 2 inches apart on the baking sheet. Using your thumb or finger, press an indentation, about halfway down, into the center of each cookie.
Fill the center of the cookies with a ¼ teaspoon of jam. Do not overfill.
Bake 8-10 minutes or until the cookies are light brown on bottom and pale on top.
Remove the cookies from the oven and place on a cooling rack. Using a sifter or small sieve, lightly dust cookies with powdered sugar. If necessary, fill cookies with more jam.
Recipe From: Brio Magazine February 2019 Berry Thumbprint Cookies
The cookies are tasty without the powdered sugar, but the sugar takes it up a notch.
- 1/4 cup dark chocolate chips
- 4 plastic spoons
Melt the chocolate chips in the microwave for 1 minute and 30 seconds.
Once the chocolate is melted, dip each end of the spoons and lay the chocolate covered spoons on a parchment covered sheet.
Place in the freezer for 30 minutes.
Re dip into the chocolate and stick back into the freezer.
Once the third layer is on the spoon, covered the chocolate with sprinkles, place back onto the parchment, and freeze for 30 more minutes.
You can dip the spoons into a heated cup of milk to make semi-sweet hot chocolate.
Also, if you make any of these recipes or any of my recipes, tag me on Facebook @evelynesepicureanexpeditions or use the #evelynesepicureanexpeditions so I can see y’all’s creations.