3 sweet ways to celebrate Valentine's Day
(Family Features) With the day of love not far away, it’s the perfect time to consider all of the ways that you can share sweet indulgences with your nearest and dearest. This Valentine’s Day, try some new, delicious ways to give the gift of decadent chocolate.
Whether you make a chocolate treat from scratch or simply make a gift basket filled with an indulgence, such as PlumSweets Dark Chocolate or Greek Yogurt Coated Prunes, you don’t have to skimp on good health – especially as dark chocolate has risen in popularity and become a Valentine’s Day favorite. These gift-worthy recipes from Sunsweet feature craveable chocolate to share with those you love most.
Mason Jar Trail Mix – This energy-boosting snack, a recipe created by registered dietitian Dawn Jackson Blatner, has all of the sweet decadence that you’d want in a treat, but with ingredients that you can feel good about putting into your body. The secret ingredient: PlumSweets. Sunsweet’s signature diced prunes are nestled inside a layer of rich dark chocolate or creamy Greek yogurt. Prep Time: 5 minutes BackPrintView Recipes By Product Ingredients 1 cup almonds 1 cup pepitas (green pumpkin seeds) 1 cup large unsweetened coconut flakes 1 cup favorite whole grain cereal (such as puffed brown rice) 1 cup Sunsweet® PlumSweets™ (use PlumSweets™ dark chocolate or Greek style) Instructions Combine all ingredients in a bowl. Spoon mixture into mason jars. Makes a perfect gift!
Gluten-Free Chocolate Nut Cookies - Chewy, chocolatey and oh-so-good, these cookies are ideal for someone conscious about keeping gluten at bay. The rich flavor and texture makes it easy to forget there’s anything missing. Prep Time: 15 minutes Cook Time: 15 minutes 1/2 cup walnuts, lightly toasted 1/2 cup hazelnuts, lightly toasted 1/2 tsp salt 4 oz bittersweet chocolate 2 egg whites, at room temperature 1/4 cup sugar 1/8 tsp cream of tartar 3/4 cup Sunsweet® Amaz!n™ Diced Prunes Instructions In a food processor, grind the walnuts, hazelnuts and salt into a coarse meal (do not over process). Melt the chocolate in a heat-proof bowl over a pot of barely simmering water, ensuring that the bowl doesn’t touch the water. Alternatively, microwave the chocolate at half power for about 2 minutes. Cool slightly. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a stand mixer fitted with a whisk attachment, whip the egg whites, sugar and cream of tartar until the whites hold stiff peaks when the whisk is removed from the bowl, about 2 minutes. Gently fold the chocolate and nuts into the egg whites until the batter is uniform, then fold in the Amaz!ns™. Using a 2 Tbsp ice cream scoop or a spoon, portion the batter onto the prepared baking sheets (Each cookie will weigh about 35 grams). Bake until firm on the outside but still soft in the center, about 12 minutes.
Berry Chocolate Loaf - What’s better than the melt-in-your-mouth goodness of a freshly baked loaf of bread? Nothing, except the sweetly succulent berries and hints of chocolate that take this recipe from good to great. Served warm with a delicate drizzle of glaze, each slice gives you a reason to fall in love all over again. Prep Time: 15 minutes Cook Time: 35 minutes Ingredients 4 cups Eagle Mills® All-Purpose Unbleached Flour 2 envelopes Fleischmann’s® RapidRise™ Yeast 1/3 cup sugar 1 tsp salt 1 3/4 cups milk 4 Tbsp butter 2 eggs 1 package (5 oz) Sunsweet® Dried Cherries OR Amaz!n™ Berry Blend 3 oz chopped bittersweet OR semi-sweet chocolate 1/2 cup coarsely chopped nuts, optional Glaze 1 1/2 cups powdered sugar 1/4 tsp Spice Islands® Pure Vanilla Extract 2 1/2 to 3 Tbsp very hot water Instructions Preheat oven to 325°F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixing bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture with eggs and beat on medium speed with electric mixer until smooth and elastic, about 3 minutes. Gradually stir in remaining flour. Add dried fruit, chocolate and nuts (if desired). Spread batter in two greased 8 1/2x4 1/2 inch loaf pans, filling each half full. Let rise in a warm, draft-free place until nearly doubled, about 1 hour. Bake for 35 to 40 minutes or until golden brown. Place on cooling rack. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack. Combine glaze ingredients and drizzle over warm bread and continue to cool.