Mike and Ike® and Hot Tamales® Valentine’s Day varieties are the perfect candies to share with loved ones. Growing up I loved the cinnamon taste of Hot Tamales®. The combination of hot and sweet was the perfect combination for my taste buds.
This year MIKE AND IKE® wants you to share the passion of Valentines Day 2014 by surprising special loved ones in your life with their limited edition varieties. MIKE AND IKE® Passion Mix, is hitting the shelves just in time for Valentines Day! What hottie wouldn’t Love to receive special edition HOT TAMALES® Cinnamon candy with special HOTTIE Valentine’s Day Graphics? Go the extra mile for your Valentine this year with and create some tasty recipes featuring MIKE AND IKE® and Hot Tamales candies.
MIKE AND IKE® Passion Mix and HOT TAMALES® both come in a 5 oz box and are the perfect addition to any Valentine’s Day gift. The MIKE AND IKE® Passion Mix blend includes Paradise Punch, Strawberry, Grape and Cherry flavors. HOT TAMALES® special edition for Valentines Day is the classic flavor everyone loves and the box comes ready to gift with a tag fully integrated into the packaging! (SRP) Suggested Retail Pricing for both 5 OZ boxes is $1.00 – $1.39.
Bejeweled MIKE AND IKE® Cookies (Recipe)
1 ½ Boxes of
MIKE AND IKE® Passion Mix
2/3 Cup margarine – cold
1 Cup Sugar
1 teaspoon vanilla
2 Cups flour
1 teaspoon Baking Soda
5. Add in chopped up MIKE AND IKE® Passion Mix, mix into a dough (will be slightly sticky).
7. Bake for about 10 minutes or until edges are golden. Centers will be slightly soft.
1/2 cup (4 oz) HOT TAMALES® Candies, coarsely chopped*
1/4 cup (2 oz) salted margarine, softened
1/4 cup (2 oz) shortening (I use Spectrum Organic)
3/4 cups (5.6 oz) granulated sugar
1 1/2 cups (6.75 oz) all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt (increase to 1/4 tsp if using unsalted margarine)
4 teaspoons granulated sugar
4 teaspoons ground cinnamon
Line two cookie sheets with parchment paper and set aside.
an electric mixer, cream together the margarine, shortening and ¾ cups
sugar. Add the egg and beat until thoroughly combined.
a separate bowl, combine all dry ingredients. Add the dry ingredients
(except the candy) into the creamed mixture and mix until just combined.
Add the chopped
candy and mix until the candy is evenly distributed, a few minutes
Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
Preheat the oven to 375 degrees.
the remaining sugar and cinnamon in a small bowl. Form dough into
balls the size of small walnuts (I use a tablespoon cookie scoop). Roll
the balls of
cookie dough in the cinnamon sugar.
the cookies two inches apart on the cookie sheets. Bake for 8 minutes,
rotating the cookie sheets in the oven at the halfway point. They are
done when they
look puffed in the middle and slightly brown at the edges (the tops of
the cookies will form cracks). Be careful not to overcook.
cookie sheet from the oven and let cookies sit on it for another minute
or so before removing to cooling rack; cookies will flatten out as they
cookies are best served warm, straight out of the oven, but they can be
stored in an airtight container for up to two days.
*** These recipes were created by chef Jamie Geller as a part of her recent alliance with the leading candy brands.***