Spread the Love

Using a heart punch and an assortment of Valentine scrapbook papers mixed with vintage creams and blacks, I have created a few easy and inexpensive holiday decorations for our home.  

For this wall hanging I purchased an antique white 11 X 14 frame with a double mat (a shawdow box can also be used).  I attached the paper hearts to the background using round double face foam stickers.  The idea came from this blog.  The elegant background paper gives it a more formal look.    

These smaller versions were made without using a double mat.   I found the frames in a box in the attic and decided to make good use of them.  The black frame makes the red hearts stand out nicely.  

Using a paper cutter, I cut 3 X 6 inch strips of paper, then folded each piece in half to create mini-valentine cards.  Maren made cards for her classmates at school.  She plans to write a message in black ink and attach a small York Peppermint candy on the inside of each card.  

Every February Brian's mother sends homemade Valentine cards to our family.  I have collected these cards over the years and display them for the holiday.  A lot of time and love goes into making these sweet cards, they are too cute to throw away!

 Another way to decorate is with a glass vase or apothecary jar.  Fill it with conversation hearts or fancy foil wrapped candies.  Ribbon always adds an extra touch.  

For those of us who enjoy edible creations, Hershey's chocolate is a great way to share your love with the sweethearts in your life.  

Double Chocolate Kisses Cookies

1/2 cup (1 stick) butter, softened

1 cup sugar

1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/3 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk

36-40 Hershey's Kisses or Hugs candies

1 can vanilla ready-to-spread frosting (I prefer using homemade)

Directions:

1.  Beat butter, sugar, egg, and vanilla in large bowl until well blended.  Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape dough into 1-inch balls; place on ungreased cookie sheet.

2.  Heat oven to 375 degrees.  Remove wrappers from chocolate pieces.

3.  Bake 8-10 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.  Spread frosting onto cookies, leaving about 1/2 inch or less around outer edge unfrosted; place chocolate piece in center of each cookie.  Makes about 3 dozen cookies.