This Valentine's Day spend fun, quality time with your kids in the kitchen. Let them help you bake tasty, festive cookies. Or prepare other fun desserts to celebrate the Valentine holiday together.

Also think of fun family Valentine activities. For example, Crayola offers free printable Valentine's Day coloring pages and bingo games. Print them out and give them to the kids for fun while they wait for their delicious cookies and other desserts to come out of the oven or cool.

Here are some simple, festive kid-perfect dessert recipes your kids are sure to love preparing and assembling:

I love you scones

Makes 9 scones

1 egg
1/3 cup milk
1/4 cup applesauce
2 Tbs. butter or margarine, melted
1 tsp. almond extract
2 cups all-purpose flour
1/2 cup sliced almonds
1/3 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
4 1/2 tsp. strawberry or raspberry preserves
Powdered sugar

Directions

  1. Heat oven to 400º F. Grease cookie sheet.
  2. Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar, just until moistened.
  3. Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well.
  4. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm.
Recipe adapted from and photo by Betty Crocker

Cupid's cups

Makes 8 servings

1 oz. semi-sweet chocolate, using chips of part of a bar of chocolate
2 cups boiling water, divided
2 pkgs. (3 oz. each) strawberry flavor gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup frozen, non-dairy whipped topping, thawed
8 (6-oz.) clear plastic cups
Assorted Valentine sprinkles and candies for decorating

Directions

  1. Draw heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
  2. Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
  3. Meanwhile, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

*Expert tip from Kraft Foods on how to melt chocolate: Microwave chocolate in microwaveable bowl on high for 1 min., stirring after 30 sec. (The square will retain its shape.) Stir until chocolate is completely melted.

Click here for a video with instructions on how to make these cups.

Recipe adapted from and photo by Kraft Foods.

Strawberry refrigerator cake

Makes 12 to 16 servings

Cake:
1 pkg. strawberry cake mix
2 (10-oz) pkgs. sweetened, frozen sliced strawberries, thawed
Topping:
1 (3/4 oz.) pkg vanilla instant pudding and pie filling
1 cup milk
2 cups frozen non-dairy whipped topping
fresh strawberries (for garnish)

Directions

  1. Preheat oven to 350º F. Grease and flour 13×9-inch pan.
  2. For cake, prepare, bake and cool according to package directions.
  3. Poke holes 1 inch apart in top of cake using handle from wooden spoon.
  4. Puree thawed frozen strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
  5. For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.
Recipe adapted from and photo by Duncan Hines.

Marshmallow cherry kisses

Makes 8 servings (2 kisses each)

1 pkg. (8-oz) semi-sweet chocolate chips
16 maraschino cherries with stems
16 marshmallows

Directions

  1. Melt chocolate in small saucepan on low heat, stirring occasionally. Place in small bowl; cool slightly. Meanwhile, drain cherries and thoroughly pat dry.
  2. Make indentation in each marshmallow with your finger, then insert 1 of the cherries into the hole, leaving 1/3 of the stem end of the cherry exposed. Holding the marshmallow at the top, and using a fork to support the bottom of the marshmallow, dip the marshmallow into the chocolate, turning to evenly coat the cherry. Gently shake off excess chocolate.
  3. Place dipped marshmallows on wax paper-covered baking sheet; cover. Refrigerate 20 to 30 minutes or until set. Store in airtight container in refrigerator.
Recipe adapted from and photo by Kraft Foods.

Chocolate Heart Peanut Butter Cookies

Makes 3 dozen

1 pouch (1 lb 1.5 oz) peanut butter cookie mix
3 Tbs. vegetable oil
1 Tbs.water
1 egg
2 Tbs. sugar
36 heart-shaped milk chocolate candies

Directions

  1. Heat oven to 375° F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  3. Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Expert do-ahead tip from Betty Crocker: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Recipe adapted from and photo by Betty Crocker.