It doesn't have to be Valentine's Day to surprise your loved ones with these
delicious confections.
Yield:
8-12 depending on size of cookie cutter
Time:
10 minutes to roll out
10 minutes to coat with chocolate
20 minutes total time
Ingredients: In the
Baking
Aisle 1 box (7 oz. ) Odense Marzipan Powdered sugar for dusting or wax paper
4 oz good quality semi-sweet or bittersweet chocolate, chopped into small
pieces 2 tsp shortening (not butter) Optional: Assorted sprinkles or candy
decorations
Equipment:
1.5'; or 2'; heart shaped cookie cutter Rolling pin Double boiler or saucepan
with bowl Wire rack
Directions:
1 Flatten marzipan and roll out to a 1/4 inch thickness on a counter
that has been lightly dusted with powdered sugar, or between wax paper.
2 Cut out hearts and gently transfer to a wire rack. Tip: A sheet of
wax paper or foil under the rack makes for easy clean up.
3 Add chocolate pieces and shortening to top pan of double boiler (or
in a stainless steel bowl set on top of a saucepan) over hot, not boiling
water. Stirring occasionally, melt until smooth. A heat resistant spatula
(never metal) is a good tool for this step. Be careful that chocolate does
not come in contact with even a drop of water.
4 Pour hot chocolate over hearts, smoothing to edges. A dry, clean
paintbrush dipped in chocolate can help fill in any sides that do not get
covered. Decorate with sprinkles of choice and allow to dry completely.
Note: Some silver dots are non-edible, check box for instructions.
Valentine's Day Ice Cream Sundae
1 pint fresh raspberries, or 1 12-ounce package unsweetened frozen
3 - 4 tablespoons sugar, or to taste
2 teaspoons fresh lemon juice
1/2 cup heavy cream
1/4 cup whole milk
5 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
about 1 pint ice cream, strawberry, peppermint stick, chocolate,
cookie dough, or your favorite
1 cup heavy cream, whipped with a little sugar to taste
4 - 5 tablespoons chopped pecans or walnuts
3 - 4 tablepsoons colored sprinkles, preferably pink and red
heart-shaped candy, for topping sundaes
Directions
Put the berries, sugar, and lemon juice in a saucepan. Heat over medium-low
heat, stirring gently, until heated through and the berries soften.
Remove from the heat. Push the sauce through a mesh sieve, pressing firmly
on the fruit with the back of a wooden spoon to extract as much sauce as
possible. Cool and then refrigerate until needed. You should have about 1
cup of sauce.
Put the cream and milk in a saucepan and bring to a boil. Remove from the
heat and add the chocolate. Let stand for about a minute and then whisk
until smooth. Stir in the vanilla. Let cool until warm before serving. You
should have about 1 1/4 cups of sauce.
You can make the chocolate sauce ahead of time and reheat in a saucepan or
the microwave before serving.
Spoon the ice cream into 4 individual bowls. Top with chocolate sauce and
then spoon some raspberry sauce over the chocolate. Dollop whipped cream on
top and generously scatter nuts and sprinkles over the cream. Top each
sundae with heart-shaped candies.
VALENTINE MERINGUE KISSES
4 large egg whites warmed to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup plus sugar
1/2 teaspoon almond or vanilla extract
red liquid food coloring, 3 to 4 drops - optional
Valentine candy sprinkles - optional
Preheat oven to 225 F degrees. Cover a two baking sheets with parchment
paper, securing with masking tape if necessary.
Place egg whites in large copper or stainless steel bowl and beat with
a mixer at medium speed until foamy then add cream of tartar and salt.
As soon as whites reach soft peak stage gradually add sugar to egg
whites, 1 tablespoon at a time beating at high speed until stiff glossy
peaks form and meringue feels smooth when rubbed between your fingers.
(You know that the meringue has reached the stiff peak stage when you lift
the beaters out of the mixture and the egg whites are shinny, firm and
stand up.) Beat in vanilla or almond extract and food coloring if
using, just until combined. Don't over beat mixture or cookies will be flat.
Spoon mixture into a pastry bag fitted with a 1/2-inch round or star tip.
You can also use a large zip top plastic bag with one corner snipped
off to form 1/2 -inch opening. Pipe 40 2-inch round mounds at least 1/4 inch
apart onto prepared baking sheets. If desired sprinkle with colored
valentine candy sprinkles.
Bake at 225 F degrees for 1 1/2 hours. Turn oven off and cool meringues
in closed oven for 1 hour. Remove from oven and carefully remove cookies
from paper. Store cookies for up to 1 week in an airtight container in
a cool location.Does anyone have any good Valentine cookie/dessert recipes?
http://allrecipes.com/Recipe/Chocolate-C鈥?/a>
http://allrecipes.com/Recipe/White-Choco鈥?/a>
http://allrecipes.com/Recipe/Chocolate-T鈥?/a>
http://allrecipes.com/Recipe/Chantals-Ne鈥?/a>
http://allrecipes.com/Recipe/Beths-Spicy鈥?/a>
these are all aboslutly amazing recipesDoes anyone have any good Valentine cookie/dessert recipes?
There are lots of ideas here :
i feel it is about presentation try a platter of fruits and cookies(maybe put icing hearts on cookies) maybe with sum red hearts arount the dish a bowl of melted chocalate a bowl of whipped cream and a couple of glasses of champagne hope this helps plus it is simple and easy and very tasty
Great valentine cookie recipe:
1. Insert key in ignition.
2. Drive to gourmet bakery
3. buy cookies shaped like hearts
4. Eat
Sound good to me....*slam*...*car starts*
My favorite is always red velvet with cream cheese frosting. You can usually buy it at a grocery store, or make yourself from the box.
A good garnish is choc. covered strawberries
No comments:
Post a Comment