Valentine's Snacks

1. Line a quarter sheet pan with a silicone baking mat or parchment paper.
2. In a small bowl, whisk together the Greek yogurt, lime zest, lime juice, maple syrup, vanilla, and half the crushed graham cracker. Taste and adjust sweetness as desired.
3. Scoop yogurt mixture onto the center of the prepared pan and use a rubber spatula to spread into an even layer.
4. Top with strawberry slices and remaining crushed graham cracker.
5. Freeze until firm, about 2 to 3 hours.
6. Once frozen, break into pieces and enjoy.

1. Pour the water in a microwave-safe bowl. Sprinkle the gelatin over the cold water and let sit for 5 minutes.
2. Microwave the water and gelatin in 15 second intervals until fully dissolved (for me, this took three intervals).
3. Pour the water and gelatin mixture in the bowl of a standing mixer fitted with the flat beater. On low, mix in the confectioner’s sugar one cup at a time until a dough forms.
4. Add a dash of flavoring and/or extract of your choice, if desired, to the entire batch, or add different flavorings and extracts to divided dough.
5. Divide the dough and tint desired colors by kneading one to two drops of food coloring into each section of dough.
6. On a surface dusted with confectioner’s sugar, roll the dough out about 3/8-inch thick. Cut out hearts and place on a baking tray lined with parchment or wax paper.
7. Let the hearts dry one to two days before adding your messages with the edible writers. 

1. Wash and dry strawberries thoroughly. Line a large baking sheet with wax or parchment paper and set aside.
2. In the bowl of your mixer, beat butter, powdered sugar, vanilla, powdered sugar, and light corn syrup until combined. Stop the mixer and knead the mixture with your hands until a soft dough forms.
3. Cover bowl with a damp towel. Working with about a Tablespoon at a time, roll dough into a ball and flatten in the palm of your hand. Wrap around a strawberry, leaving the stem and the top 1/4 of the strawberry uncovered. Set aside. Repeat until all strawberries are covered.
4. Melt chocolate coating according to package directions. Dip each strawberry in the chocolate coating, allowing the excess to dip off. Place strawberries on lined baking sheet to set.
5. For best results, let strawberries sit overnight so the flavors can combine.

1. Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
2. In the bowl of your mixer, beat cream cheese and butter on medium speed, scraping sides of bowl as needed, until combined and smooth.
3. Beat in the egg.
4. Add cake mix and beat on medium until a smooth dough forms.
5. Using a medium cookie scoop, scoop dough into balls and roll in powdered sugar. Place on prepared baking sheets, roughly 2 inches apart.
6. Bake for 10 minutes, or until edges and bottoms of cookies are just barely golden.
7. Let cool on baking sheet for 5 minutes before removing to wire rack to cool completely.

Prepare frosting:

1. In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth.
2. Add pureed strawberry mixture and lemon juice, beating on low until smooth.
3. Add powdered sugar and continue beating on low until JUST combined.
4. Increase mixer speed to high and beat for one minute.
5. Generously frost cookies and top with sprinkles, if desired.

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.
2. Beat together the cake mix, butter, egg, and water until well combined. Dough will be very thick and sticky. Press the batter into the prepared pan.
3. Beat together the cream cheese, egg, sugar, and vanilla until well combined. Drop by the spoonful onto the brownie dough.
4. Bake brownies for 10 minutes and then remove from the oven and run a knife through the dough to swirl the cheesecake througout. Return to the oven and continue baking for 25 minutes or until set.
5. Cool completely before cutting.
6. Store in an airtight container in the refrigerator for up to 5 days.