Tag Archives: Valentine’s Day

Heart-Shaped Sprinkle Cookies

Oh it’s soon to be Valentine’s Day!  The day devoted to showing our love for each other, through sweet cards and kisses, flowers and chocolate.  I for one, have been dropping hints about my favorite chocolate all week long.

Heart Sprinkle Cookies via SweetRevelations

It just wouldn’t be Valentine’s around here if these Heart-Shaped Sprinkle Cookies didn’t make an appearance.  They’ve been a Valentine’s tradition in our family since I was a wee one myself.  They always arrived in our lunch boxes during Valentine’s week and mom usually sent enough along for the whole class.   I can’t really think of a time that she missed it, even as we entered high school and college.  As a matter of fact, they still made an appearance when I was newly married with young children at home.  That’s mom though, still baking those sweet, sprinkle specked childhood favourites, even when we’re all grown up.

Do you see how my love of baking and passing on these sweet traditions for my own family got started?  I mean, doesn’t that just say love right there?!   It’s these little things, like simple cookie traditions that are the real gifts during special holidays.   Because what mom gave to us, essentially, was her time.   Each year, without fail, the way she made things in the kitchen for us communicated her love for us.  And now, when we share them with our own children, we get to feel all those good feelings all over again.   And isn’t that better than a box of chocolates?

Heart-Shaped Sprinkle Cookie via SweetRevelations

These are a very simple buttery, tender sugar cookie recipe, with the addition of some lemon extract, and colourful sprinkles.  The ingredient list is fairly basic, which means you probably have everything you need to make a batch today!   As baking recipes seem to become more complicated these days, I’m reminiscing about all of the simple, and sweet, recipes of generations past.   I often like to add my own flair to recipes that have been passed on to me, but for this time, I think simple is best, and I’m leaving moms just as they should be.    Sometimes less is more, you know?

heart cookies 1

It’s always great to give people a special treat for Valentine’s Day, but even better when you put your time and love into it.   And maybe a few sprinkles.  Get the kids into the kitchen this week-end and start your own baking story.

Happy Valentine’s Day!

Renee

xo

 

Heart Shaped Sprinkle Cookies

Makes 5 dozen cookies

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 tsp lemon extract
  • 2 3/4 cups all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp sprinkles

Preheat oven to 375°

  1.  Combine the flour, baking powder and salt in a small bowl, set aside.  Cream together the butter and sugar until light and fluffy.  Beat in the egg and lemon extract.  Mix in the flour mixture just until combined.  Barely mix in the sprinkles.  Wrap and chill the dough for 1/2 hour.
  2.  On a lightly floured surface, roll out the dough to a 1/4 inch thickness.  Cut heart shapes with a 3 inch heart cutter and place on a parchment lined cookie sheet.  Bake for 7-8 minutes.   Store cooled cookies in an airtight container.  Cookies can be made ahead and freeze very well.

 

 

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Filed under Cookies

Valentine Cake Pops

This morning I had to make some mini chocolate cupcakes for an event.  I had a few dozen left over, that I usually leave un-iced for a lunch box treat.

On a whim, I thought, what if I use my left over minis and give Cake Pops a whirl?

I have really good whims sometimes…..

Cake Pops are the infamous creation of Bakerella.  She’s had an amazing year and has captured the world over with her Cake Pop creations.

I gotta say, she’s a pretty smart lady, cause these taste really good and look awesome.

These were fun and so incredibly easy.  And, they fit right in with my promise of Valentine’s Day posts for the next few weeks.

Wouldn’t these be great at a class party?  A girl’s night out?  Wrapped up with a sweet saying and some ribbon?

Lovely.

The um, unfortunate part is that I can’t actually give you a recipe.  I can only tell you what I did.

I took about 12 left over cooled mini chocolate cupcakes and crumbled them up in a bowl.  Then I used approximately 3 tablespoons of left over chocolate icing and mixed that all together until I had a nice dough ball.  I rolled them up and put them on parchment and in the fridge for about 15 minutes to firm up a bit.

Next, I melted some chocolate and dipped my candy sticks into it and then into the cake ball.  I left them in the fridge for a good hour to get nice and firm.

See?

I used Candy Melts to dip my cake balls when they were firm.  Keep some in the fridge while you are working so they are nice and cold when you need them.

Decorate with sprinkles, sparkles, jimmies, coloured Candy Melts, whatever you have on hand!  I found these super cute printables from Mommy By Day…Crafter By Night  and attached them to my candy sticks.

If you want a full recipe, that will yield 48 or more…look here.

I hope you give these a whirl when you have left over cake!

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Filed under Cake, Extra Special

French Vanilla Cupcakes with Maraschino Swiss Meringue Buttercream

Pretty soon Valentine’s Day will be upon us.  I know that there are some who think it’s so over rated, but I can’t help but feel excited about what kind of card or flowers my sweet Valentine has picked out for me.

I am ‘that’ mom who puts heart-shaped things in the kids lunches, even though they are well into junior grades and almost into highschool.

So I wanted to have a few posts dedicated to some Valentines treats because I have so many cute things rolling around in my brain.  This is the first post, my French Vanilla Cupcakes with Maraschino Swiss Meringue Buttercream. 

 

I am always on a quest for a good vanilla cupcake.   You know which kind really tastes the best?  The cake mix kind.  They have such wonderful vanilla flavour and are so light and fluffy.  I have yet to find this in a scratch version.   Not that there is anything wrong with a box version!  To me, well, for some reason it just feels like cheating.

Do not despair…I am not one to give up….on cake.

I really love the way these turned out.  Wouldn’t you love to have one of these waiting for you on Valentine’s Day?

Perhaps waiting on your desk, or in your lunch?  Sitting outside your door?

Just a little surprise that says “you’re sweet!”

The toppers are just some cherries made out of fondant and coated with cake glitter.  I did happen to have real cherries in the fridge that I stole the stems off of.

I’m not going to include the Vanilla Cake recipe because it needs some work!  Use your favourite Vanilla Cupcake recipe and top with the Maraschino Swiss Meringue Buttercream (recipe below).

Maraschino Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • 1/2 cup pureed maraschino cherries (I also included a few tsp of the syrup)

*just an update…if you find the cherry icing doesn’t have a strong enough cherry flavour, add a few drops of cherry oil which can be found at most baking supply stores.

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and cherry puree (to taste) and beat until combined.   Use immediately.

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Filed under Cup Cakes, Fondant and Icing