weekend valentines kids craft & raspberry heart tarts recipe {dye free}

I was feeling tired and not overly creative the other day so while running errands I asked Aidan which box of paper valentines he wanted to buy to give to his friends at preschool. I gave him a few choices and he went with Shrek {odd since I put the movie in months ago then turned it off because it was too much for a 3 year old!} but he insisted on Shrek valentines!

We got home and he decided that his valentines were too scary and put the ones of Shrek with a scary face back in the box {what kind of valentine is that anyway!!??}  and then he put all the stickers that came with them all over my dining table:

Soaked hot cloths? Oil? Not sure how to tackle this yet.

Luckily I’m feeling crafty again so we’ll be making these tomorrow after ditching the scary Shrek ones!

Heart & Lollipop Flowers:

1. Use card stock to make a half-heart template about 3 inches high and 1 1/4 inches wide. Fold a 12-by-3 1/2-inch piece of construction paper in half vertically, and trace four half-hearts along the fold.

2. Cut out hearts; unfold.

3. Stack hearts; punch a hole 1/4 inch up from bottom. Position petals to form a flower, making sure holes line up. Secure by applying glue around holes; let dry. Write name on a petal. Insert lollipop.

I have a bunch of scrapbooking paper so we might make some with different patterns – how cute will that be? And if you’d rather not contribute to the sugar high, you can always use large heart shaped eraser tops and a pencil instead of a lollipop  :) I have some mini gold cupcake liners so I might add one of those to the center as well!  Next year  we’ll be making these Magnifying Glass Valentines! Adorable!

{Found via}

Also on the agenda for the weekend is:

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*
1 1/2 Cups Powdered Sugar
10 Raspberries for Icing or 2 Tbsp Juiced Raspberries <– your natural food coloring!
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. Take a fork and drizzle 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.

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

5 thoughts on “weekend valentines kids craft & raspberry heart tarts recipe {dye free}

  1. I’m impressed that you had the patience to cut out all the cute hearts! Id LOVE to get a flower like that! Not a big fan of Shrek either. I have 4 boys i get that not everything should be pink sparkly puffy hearts but why so scary? Sorry about the stickers:( it happens.

    1. It was definitely a lot of cutting but I love how they turned out! Aidan thinks it’s pretty neat that he’s giving a flower with a sucker in it!

      FOUR boys Kathy? You’re my hero. :)

  2. Update:

    The icing for this recipe was terrible so I added 1/4 cup of softened butter and 1tsp of vanilla to turn it into a buttercream icing that was delicious!

  3. The tarts look so good! I might just make some today if I can get out for some cream cheese.

    Also, try olive oil on the sticker residue. It usually works for me.

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