Chloe could read books all day long, so we spend a lot of time in her room plowing through stacks of them. Often when there’s a picture or mention of food in a book she loves, Chloe becomes intent on having some for herself.

That’s exactly what happened when we first read I Am Not Sleepy and I Won’t Go To Bed, one of the books in Lauren Child’s awesome Charlie and Lola series. For the next few days, all Chloe asked for to drink was Strawberry Milk, which is Lola’s favorite. I wanted to get some, but I wasn’t thrilled with the idea of buying what passes as pink milk at the grocery — milk mixed with lots of sugar and food dyes. Instead, Chloe and I came up with this recipe.

Simple, creamy and above all….PINK (which makes Chloe endlessly happy), this is one of those simple recipes which we’ll most definitely be making again this Valentine’s Day while we’re curled up on the rug reading Charlie and Lola (and a lot of our other favorite books) and thinking up new recipes based on whatever we find in the pages!

Strawberry Milk (Serves 2)

1 Cup Milk
3/4 Cup Fresh or Frozen Strawberries, defrosted
1 Tbsp Honey, Agave Nectar or Sugar (you can use more or less depending on the sweetness of the berries)

1. Place the ingredients in a blender and puree until smooth.
2. Serve.

I know fresh raspberries and marscapone cheese aren’t two things people usually have on hand, but Valentine’s Day only comes around once a year and just imagine how loved your little one will feel when he opens his lunch box on the 14th and finds this special Valentine’s Day sammie waiting for him.

Filled with fresh raspberries, creamy marscapone (a soft spreadable Italian cheese sold in most supermarkets) and just a touch of raspberry preserves for added sweetness, this is a delicious school lunch surprise your little one won’t soon forget.

In fact, your kids may start asking you if everyday can be Valentine’s Day — and who would say no to that!?

Raspberry Mascarpone Heart Sandwich (Serves 4)

1 8-ounce Package Mascarpone Cheese*
2 Tablespoons Raspberry Preserves
8 Slices Sandwich Bread
1 Pint Fresh Raspberries

1. Mix mascarpone cheese and raspberry preserves in a bowl until smooth and creamy.
2. Using a 4″ heart-shaped cookie cutter, cut a hole in each piece of bread.
3. Spread 1 tablespoon of the mascarpone mixture onto each heart.
4. Flatten raspberries by opening them up with your fingers (check out the picture below).
5. Place four or five of the flattened raspberries on half of the bread hearts, then top with the remaining bread hearts to make sandwiches.
6. Serve.

* You can substitute cream cheese.

There are many times that I have been driving in my car for an hour or more before realizing I’ve been listening to my kids’ CDs.

It’s usually not until I’m at a red light and catch the person in the next car staring at me all head bopping and full on lip syncing along to something like “Shortnin’ Bread” by the awesome Laurie Berkner. I probably would look less crazy were the two car seats behind me not empty, but the truth is, I really dig the music!

Which brings me to that shortnin’ bread. Considering that I must hear that song over a dozen times a week, I seem to always have shortbread on the brain. While I have been making a traditional version for years, Valentine’s Day is almost here and I was curious to see if adding some deep red raspberry juice to the dough would produce a pink cookie. It took me a bunch of tries to arrive at a true pink hue, but once I did the kids fell in love. Chloe was so tickled she just walked around the house with a cookie in her hand and squealing, “they’re pink!” (I guess the song’s lyrics are true — “Mama’s little baby loves shortnin’ shortnin’….” — cause Chloe really does!)

Not only are these cookies pink and easy to make, they make a great gift for the ones you love the most!

Raspberry Shortbread Hearts (Makes 36 1 ½ inch cookies)

1 Cup Unsalted Butter, softened
1/2 Cup Powdered Sugar
1/4 Cup Raspberry Juice*
2 Cups All Purpose Flour
1/4 Tsp Salt

1. Preheat oven to 350° F.
2. Place the butter and sugar in the bowl of a standing mixer (or use a hand mixer) and cream together for 3 minutes.
3. Add in the raspberry juice.
4. In a separate bowl whisk together flour and salt.
5. Add the flour into the butter mixture until just incorporated.
6. Place the dough on a lightly floured surface and roll until ½ inch thick.
7. Using a 1 1/2 inch heart shaped cookie cutter, cut out cookies.
8. Transfer hearts to cookie sheet lined with a Silpat or parchment paper.
9. Bake 20-22 minutes.
10. Cookies should be firm but still soft.
11. Cool and serve.

* Defrost 2/3 cup frozen raspberries and press them through a sieve into a bowl reserving only the raspberry juice for the recipe.

If you’ve seen any of my past weelicious Valentine’s recipe offerings like Raspberry Cream Cheese Heart Tarts or Dried Cherry Scones, you know that I’m guilty of buying into all the trappings of this Hallmark holiday. Next to flowers, chocolates, cookies and cakes are among the most popular ways to say “I love you” to the objects of your affection. Let’s face it, we adore our kids and showering them with just about anything heart-shaped at this time of year is really fun.

Valentine’s Day is more or less synonymous with sweet things and while our family will certainly be eating our share of dessert treats on the 14th, we’ll be starting things off on a somewhat healthier note with these delicious little Ravioli Pesto Hearts. Wonton wrappers are cut into heart shapes, filled with tangy, cheesy sun dried tomato and basil pesto, sealed and then quickly boiled until tender.

Aside from being sweet to look at, these ravioli are scrumptious to eat. They’re not just shaped like love, they’re made with it too.

Ravioli Pesto Hearts (Serves 4-5)

1 12-ounce Package Wonton Wrappers
1 Recipe Weelicious Sun Dried Tomato & Basil Pesto
2 Tbsp Water
Parmesan Cheese, for sprinkling

1. Using a 3″ heart-shaped cookie cutter, cut the wonton wrappers into hearts (cut 30 hearts to make 15 ravioli, though you may have enough filling to make a few more).
2. Place 1 tsp pesto in the center of one wonton heart.
3. Dip finger in a small bowl of water and dab around edges of the wonton heart.
4. Top with a dry wonton heart and gently press the edges together to seal.
5. Bring a large saucepan of salted water to a boil.
6. Gently place several hearts in the water at a time and cook for 2 – 3 minutes.
7. Remove ravioli hearts from water with a slotted spoon and transfer to a plate.
8. Sprinkle with parmesan cheese and serve immediately.

Sun Dried Tomato Basil Pesto (Makes 1 1/2 Cups Pesto)

1 8.5 oz Jar Sun Dried Tomatoes
1 Cup Basil, packed
1 Small Garlic Clove
1/2 Cup Parmesan Cheese, grated
1/2 Tsp Salt

1. Place all the ingredients in a food processor and blend until smooth (if the pesto is too thick, add more olive oil).
2. Serve.

* Trader Joe’s sells sun dried tomato basil pesto if you don’t have time to make it

I have an absolute weakness for Reese’s Peanut Butter Cups. I’m pretty good at resisting the candy in my kids’ Halloween baskets, but every year, without fail, I can’t help but pilfer a few packages of THESE for myself (that’s just between us, okay?).

A few months ago I came across a recipe for Chocolate Almond Butter Cups posted by the oh-so-brilliant Recipe Girl and I was immediately drooled, I mean, drawn to it. Homemade Peanut Butter Cups — how could I resist?! Especially when they’re so easy to prepare and made with two ingredients Kenya goes absolutely wild for. He has been more than willing to be my sous chef (tough job, I know) every time I make them for cookie exchanges, parties, and recently, as Valentine gifts. I top mine with a flake or two of fleur de del because it adds a fancy touch if you plan on giving them out as gifts to loved ones and friends. Also, the sweet blast of the chocolate and peanut butter combined with just a touch of salt is what makes them truly irresistible! My husband got so excited about this recipe, he made his own version with peanut butter AND jelly, but that is a story for another day.

Chocolate Peanut Butter Cups with Sea Salt (Makes 20 Chocolate Cups)

3/4 Cup Smooth Peanut Butter
1/4 Cup Powdered Sugar
1 10 oz. Bag Dark Chocolate Chips*
1 Tbsp Fleur de Sel

1. Place the peanut butter and powdered sugar in a bowl and stir to combine.
2. Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.
3. Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.
4. While the chocolate cools, roll 1 teaspoon of the peanut butter mixture into a ball and then flatten into a disk. Repeat with the rest of the peanut butter.
5. When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.
6. Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.
6. Peel the papers off and eat!**

*Semisweet or milk chocolate could be substituted for the dark chocolate chips
* Chocolate Cups can be kept refrigerated or at room temperature

We have an awesome cupcake store in our neighborhood and every now and then we take the kids by to enjoy a special treat. Without fail, their eyes are always drawn to the most colorful cupcakes in the display case. My kids may have no idea how a red velvet cupcake made with crimson food dye actually tastes, but put something like it in front of them and their immediate response is, “that one”.

My take on these cupcakes have a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes (and of course chocolate which this one doesn’t include), they (and their icing) get their bright, reddish-pink color from a surprising, delicious and 100% natural guest, roasted beets. Especially given the never-ending speculation about the connection between food dyes and hyperactivity in children, having smart alternatives for the artificially colored food that kids crave means I don’t have to deprive my little ones.

This doesn’t mean we’re not frequenting our local cupcake store any less often, but I always like reminding myself that whenever there’s something out there I may not be thrilled about my kids eating, figuring out how to make a healthier version is not at all impossible.

Red Beet Cupcakes (makes 14 cupcakes)

2 Cups All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Large Eggs
1 Cup Milk
1/2 Cup Honey
1/3 Cup Vegetable or Canola Oil
1 Large Beet, roasted, cooled, peeled and pureed, about 3/4 cup
2 Tsp Vanilla Extract

1. Preheat oven to 350°F.
2. Sift the first 4 ingredients into a bowl.
3. In a separate bowl, combine the rest of the ingredients.
4. Slowly add the dry ingredients into the wet and combine.
5. Pour about 1/3 cup into lined muffin tins and bake for 25 minutes (OR?) until a tooth pick comes out clean.
6. Cool and serve.

Beet Cream Cheese Frosting (Make 2 Cups)

1- 8 oz Pkg. Cream Cheese, room temperature

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Powdered Sugar
1 Medium Beet, roasted, cooled, peeled and pureed, about ½ cup
1 Tsp Vanilla

1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.

When I was a little girl, my mother took me to Europe, just the two of us, for a special mother-daughter experience. We stopped in Paris, which is undoubtedly one of the most magical cities in the world. We saw the Mona Lisa at the Louvre, walked up and down the Champs Elysee, witnessed the elegant style of Parisian women and were introduced to Nutella. We didn’t eat a lot of sweets in our house growing up, so being allowed to enjoy this heavenly chocolate hazelnut spread on vacation with my mom was an irresistible, special treat.

I don’t buy Nutella very often. If I did, the kids would get so obsessed they’d probably ask me to bathe them in it. So when I do use it, my family knows it’s a special occasion. In these pancakes, the addition of Nutella takes them from good to unbelievably scrumptious. They obviously aren’t on the every day rotation of breakfast items in our house, but when I do make these pancakes, the experience of eating them reminds me of a spectacular culinary adventure enjoyed with my mom.

Why not try them this Valentine’s Day for breakfast? The kids and my hubby are waking up to them for sure!

Nutella Pancakes w/Raspberry Sauce (Makes 12 Pancakes)

1 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Nutella
1 Large Egg
1 Tbsp Sugar
1 1/4 Cup Milk
Oil

1. Whisk the first 3 ingredients in a bowl.
2. In a separate bowl whisk the Nutella, egg and sugar until combined, then whisk in the milk until incorporated.
3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
4. Heat a large sauté pan or griddle over medium heat and grease with oil.
5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
6. Serve with raspberry sauce.

* You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.

Raspberry Sauce (Makes about 1 Cup)

1 Bag Frozen Raspberries (about 12 oz)
2 Tbsp Sugar (you could also use honey or agave)
1/4 Cup Water
1 Tbsp Cornstarch

1. Place the raspberries and 2 tbsp sugar to a pot, stirring to combine and smashing raspberries with the back of a wooden spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries while simmering and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over pancakes.

If I’m known amongst my friends and family for one specific recipe, it’s my Oatmeal Chocolate Chip Sea Salt Cookies. Yes, the controversial word “salt” is in the name of the recipe, but it’s only a teeny tiny bit and trust me when I say that it makes all the difference.

Whenever I have my girlfriends over for dinner or need to bring something to a party, these cookies are the number one most requested recipe of mine. There’s just something about a bite of chocolate with a few flakes of sea salt that’s down right mouthwatering.

A few days ago, I made a batch for some friends who came over for lunch and one of them said to me, “you better put this recipe up on weelicious soon because I HAVE to have it!” So I thought to myself, what better time to share it with all of you than Valentine’s Day. Try making this decadent treat next week for your special someone(s) or anytime of year for your friends and family and you’re going to be on everyone’s permanent party list!

Oatmeal Chocolate Chip Sea Salt Cookies (Makes 4-5 Dozen)

1 Cup Unsalted Butter, softened
1 Cup Brown Sugar (light or dark)
1/2 Cup Sugar
2 Large Eggs
2 Tsp Vanilla Extract
1 1/2 Cup All Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Salt
3 Cups Old Fashioned Oats
1 12 oz Bag Semi Sweet Chocolate Chips

Sea Salt Flakes (I use Maldon Sea Salt)

** Do NOT use iodized salt on top of the cookies.

1. Heat oven to 350 degrees.
2. Using a standing or hand mixer, beat together the butter and sugar until creamy and fluffy, about 4 minutes ( I know 4 minutes seems like a long time, but it makes all the difference).
3. Add the eggs, one at a time, and vanilla until thoroughly combined.
4. Stir the flour, baking soda and salt in a separate mixing bowl.
5. Slowly add the flour to the butter/sugar mixture until combined.
6. Stir in oats and chocolate chips mixing well until combined.
7. Drop by rounded tablespoonfuls onto parchment or silpat lined cookie sheet.*
8. Press down each cookie and top with a few flakes of sea salt.
9. Bake 10 to 12 minutes or until golden brown.
10. Cool and serve.

* You can also bake them in silicone individual muffin tins as I did in the picture for 18-20 minutes.
** After step #8, place sheet tray in the freezer for several hours, remove cookies to labeled zipper bags and freeze for up to 3 months. Bake according to directions in step #9.

On Valentine’s Day, it’s always nice to pull out all the stops and make something really special for your sweethearts. If you’ve never tried making crepes, this is the perfect opportunity to give it a go. These thin, tender, pancake-like treats are the perfect envelope for a sweet, creamy pink filling of strawberries and bananas that is sure to brighten the eyes of those you love the most!

Banana Strawberry Crepes (Serves 4-6)

2 Eggs
1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Tsp Salt
2 Tbsp Butter, melted
Butter for sautéing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced into coins

1. Place the first 6 ingredients in a blender and puree.
2. Refrigerate crepe batter for at least an 1 hour or overnight (this is so the crepes do not tear when cooking).
3. Grease a sauté pan (about 6” across) or crepe pan with butter, pour in 2 tbsp of the batter and tilt the pan to spread the batter around into a 6” circle.
4. Cook for 1 minute, flip and continue to cook another 30 seconds or until crepe just starts to become golden.
5. Remove the crepe to a plate and continue to make remaining crepes.
6. In a bowl, combine preserves and cream cheese until smooth.
7. Spread some of the cream cheese mixture across the middle of a crepe and top with several slices of banana.
8. Fold over the edges to close.
9. Repeat steps 7 and 8 with the remaining crepes.
10. Serve.

I’m one of those people who loves everything about Valentine’s Day (you may be saying, “blech” right now, but I do). Well, I’m not particularly fond of how commercial the holiday has become, but I do love all the hugs, kisses, homemade cards and, of course, sweet treats! While you can easily buy your Valentine a bag of sweet tarts with cute sayings printed on them, why not go to the store, buy fresh ingredients and then make something special with your kids instead? This year, Kenya, Chloe and I have decided to make Raspberry Cream Cheese Heart Tarts for daddy (I hope he doesn’t read this post before the 14th) to show him just how much we love him. After all, isn’t food the fastest way to a daddy’s heart?

Putting a spin on Pop Tarts, one of my childhood favorites, I came up with the idea of these homemade Heart Tarts. Filled with fresh raspberries and a pink icing that’s made with the juice from the raspberries instead of food coloring, if Pop Tarts had actually been made this way, my mom would have probably allowed me to eat them more often as a kid.

Kenya and I shot a little video of us making this recipe which I’m posting this Friday, but in case you can’t wait that long, I’ve printed how to prepare them below. It’s an unbelievably easy and deliciously fun way to share the love. Just wait till you try them — I bet you won’t be saying “blech” anymore!

Raspberry Cream Cheese Heart Tarts (Makes 10-11 Heart Tarts)

1/2 Cup Raspberries
1/4 Cup Whipped Cream Cheese
1 Tbsp Honey
1 Double Pie Crust Recipe or 1 14 oz Pre-Made Pie Crust*
Water
1 1/2 Cups Powdered Sugar
10 Raspberries for Icing or 2 Tbsp Juiced Raspberries
1 Tbsp Milk or Water

1. Preheat oven to 400 degrees.
2. Place the raspberries, cream cheese and honey in a bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact.
3. Roll the pie crust 1/4 inch thick and using a heart shaped cookie cutter (my heart cookie cutter is about the size of my fist), cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts).
4. Place one heart on a lightly floured work surface and place 2 tsp of the cream cheese mixture in the very center, leaving a 1/4″ border around the cut-out.
5. Lightly dip your index finger into a cup of water and “brush” the border with the water (this will allow the two sides of the heart to adhere to one another).
6. Top with another heart and take the tines of a fork and gently press down along the edges to adhere (making sure the cream cheese mixture stays inside the heart pocket). With a toothpick, poke some holes in the top of the heart to remove any air pockets.**
7. Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden.
8. While the hearts are baking, take 10 raspberries, place in a strainer and press down with the back of a spoon to release raspberry juice into a bowl — should be about 2 tbsp of juice depending on how juicy the raspberries are.
9. Whisk in the milk and slowly pour in the powdered sugar to make icing.
10. When cool, take a spoon and spread the raspberry icing over the hearts.
11. Serve.

* You can use prepared Pie Crusts too such as Pillsbury or your favorite brand
** To Freeze: place hearts on a cookie sheet and freeze for one hour. Remove hearts and place in a ziploc bag, label and freeze up to 3 months. When ready follow steps 7-11, adding an extra 3 minutes to the baking time.