Valentine's Day treats to show loved ones you care

Valentine's Day treats to show your loved ones you care

This Spirit of the Tri-States report brought to you by Continental Cement and Green America Recycling previews Valentine's Day, which is just a week away.

For many, Valentine's Day means bringing out a romantic side.

You buy roses, chocolates, and meaningful gifts.

On Thursday, KHQA's Hailey Vetterlein spent some time making meaningful gifts with a twist.

That gift being food.

Hailey and Becky Bobier from The Farm Stand made Valentine's snack mix, chocolate dipped strawberries, strawberry shortcake, and creme brulee.

"I think it's good to get creative and I think people really like that expression of love when you do things yourself and I just think it has a lot of meaning to it when you can cook for people. You just have to get in your kitchen and you have to be adventurous. Just get in there and do it because its not hard," said Bobier.

Below are the recipes made on KHQA This Morning:

Valentine Snack Mix

  • 1 ( 12.7 oz) pkg. Valentine M&M’s
  • 1 (9 3/4 oz) Whole Cashews
  • 1 pkg. (8 oz) Yogurt Raisins
  • 1 pkg. ( 5 oz) Dried Cranberries
  • 2 cups Mini Pretzel twists
  • 2 cups Chocolate Bear Graham's

Combine all in a large bowl. Make snack bags or serve in a bowl. Store unused snack mix in a covered container.

Snack Mix Video:

Chocolate Dipped Strawberries

  • 1 basket large strawberries with stems, cleaned and dried
  • 12 oz Dark Chocolate Melting Wafers
  • 4 oz White Chocolate Melting Wafers ( optional)

Place Dark Melting Wafers in a microwave-safe container and microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave in 15 second intervals and stir until smooth. Overheating can cause wafers to burn. Hold each strawberry by stem and dip into melted wafers. Place coated strawberries on waxed paper. Cool in refrigerator for 10-15 minutes, or until firm. Note from Becky: You can substitute Dark Melting Wafers with 60% Cacao Bittersweet Chocolate Chips and White Melting Wafers with White chocolate chips by adding 1.5 tbsp. vegetable shortening per 12 oz Chips and following the melting directions above.

Dipped Strawberries Video:

Valentine Strawberry Shortcake


  • 1 1/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 salt
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 Tablespoons melted butter
  • Whipped Cream for serving

Preheat oven to 375. In a bowl, combine the flour, baking powder, salt and sugar. Using a spoon, mix in the milk and butter. Mix just till combined, don’t over mix. Line a baking sheet with parchment paper. Transfer the batter to the prepared pan. Spread out to 1/2 inch thickness. Bake for 15 minutes, or until light golden brown. Remove from oven and let cool. Using heart cookie cutters, cut shapes from the cake.

Macerated Berries:

  • 1 pound strawberries, washed, hulled and sliced
  • 1/4 cup sugar
  • Splash of vanilla, optional

Add all ingredients to a bowl, stir to combine. Let set at least 30 minutes. Stir again before serving. To assemble shortcakes, split a heart shape in half. Add one half to a serving dish. Add berries. Add the other half of the shortcake heart. Top with more berries and garnish with whipped cream and a whole berry on top. Sprinkle with a little powdered sugar. Serve.

Strawberry Shortcake Video:

Creme Brulee

  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • ? teaspoon salt
  • 5 egg yolks
  • 1/2 cup sugar, more for topping

Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.) In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Creme Brulee Video:

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