Recipe of the week: Valentine’s Day Rice Treats

Chocolates from a heart-shaped box or a thoughtful card are sweet, but homemade gifts can go the extra mile in showing your valentine how you care. These twists on classic favorites look great and are super simple.

---

(CU Independent photo illustration/Ana Faria)

Valentines Rice Treats

Ingredients
Rice cereal
Marshmallows
Butter or margarine
1 ½ teaspoon vanilla
Red food dye
Heart-shaped cookie cutters

Make the rice treats according to the directions on the cereal box with these modifications:

After the butter and marshmallows melt together, add the vanilla and stir until blended. Although most common recipes don’t call for vanilla, it adds an extra flavor boost to the rice treats.

Along with the vanilla, add the red food dye. For very pink treats add more food dye. For treats that only have a pale pink blush add little food coloring. For this particular recipe, Wilton’s Icing Color “Red-Red” is recommended. This particular dye is a very concentrated gel that colors well without diluting the marshmallow mix. It can be found at any craft store for around $2.

Once the rice cereal is added, butter the inside of the cookie cutters. Instead of pouring the sticky treat mixture into a pan as the box directions specify, use the cookie cutters as molds. Push enough of the mixture into the cutter so it is the same thickness throughout. Push the now-molded treat out of the cutter–it should slide out easily–onto a serving plate or piece of wax paper. Repeat with remaining treat mixture, buttering the cookie cutter as needed.

Decorating may prove to be the best part.

There are many ways to decorate the treats for your sweetie. If your valentine is a chocolate person, consider melting some semi-sweet chocolate and dipping or drizzling the treat.

---

Icing

Ingredients
4 cups powdered sugar
2 egg whites
1 tablespoon lemon juice
zip-top bags
Assorted food dyes
Hand or stand mixer

Separate the egg whites from the yolk by first cracking the egg carefully. To easily separate the egg white from the yolk, crack the egg over a bowl and catch the yolk in your hand. Part your fingers slightly; the egg white should fall through to the bowl since it is denser than the yolk. Discard the yolk. Wash your hands thoroughly before continuing.

Combine the egg yolks and lemon juice and mix until frothy. Gradually add the confectioner’s sugar. It is not important to use all four cups. Add enough so that the mixture is stiff and not runny.

If you want to add color to the icing, do so now and mix well.

For easy decoration, fill a zip-top bag with icing. Push the icing down into one edge of the bag. Twist the bag at the top of the icing; this will prevent it from leaking all over while decorating. Clip the edge tip with a pair of scissors. Push the frosting through the bag in orderly lines to decorate. Clipping a larger hole will mean larger lines.

This particular icing will dry to a hard matte finish, so allow time for it to air dry.

---

Chocolate covered strawberries are a Valentine’s Day staple and the flavor combinations are endless. The chocolates listed are simply suggestions. This is a recipe that can be modified and suited to you or your sweetie’s particular tastes.

Chocolate-covered strawberries

Ingredients
1 package strawberries (make sure they’re fresh)
Milk, semi-sweet, and/or white chocolate morsels
Several microwave-safe bowls for melting
zip-top bags

First wash and dry the strawberries. It is important that the strawberries are dry so that the chocolate will stick correctly.

Melt the chocolate. This can be done using a microwave or a double boiler. If a microwave is used, melt on high for 45-second intervals. Check the chocolate each time and stir frequently. It only takes a few extra seconds for the chocolate to burn and become bitter.

Dip the strawberries in the chocolate, leaving a small bit of flesh showing below the stem.

Different ways to dip and decorate:

Strawberries like to be double dipped. If you tilt the berry sideways into one chocolate you can then dip the other half into another type giving one strawberry two flavors.

Drizzle white chocolate over dark or vice versa to give the strawberry a professional look.

If you are partial to nuts, then roll the dipped strawberry in finely chopped almonds, walnuts, hazelnuts or pecans. Pecans are naturally sweeter so they pair well with chocolate.

Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.