Valentine Sandwich Cookies

All week I've been trying to conjure up some ideas for valentine treats.  Last month I made Chocolate Raspberry Balsamic Truffles a decadent dessert for your Valentine or anytime.  I've made Raspberry Napoleans, Heart Shaped Pancakes, Fondue, Chocolate Raspberry Wonton Hearts, basically everything from breakfast to dessert.  You can view all my Valentine's Day dishes here.  Plus don't forget my Chocolate Cups - fill with anything your heart desires from mousse to ice cream to candy.

I decided to try some basic cookie recipes and jazz them up a bit.  After all, homemade gifts from the heart always mean so much.  In fact, these recipes even your children can make.

My family adores chocolate chip cookies, so why not shape them into hearts and sandwich them with your favorite buttercream frosting, and if you like, tint it pink or red for valentines day.  If you prefer, leave it white and roll in red sugar crystals to add even more pizzazz. I chose to color mine pink.  These were scrumptious!

I also love Whoopie Pies and a favorite are my Pumpkin Whoopie Pies.  They're so moist and delicious you don't need to sandwich them with anything.  I decided to make a Chocolate Whoopie Pie cookie, a recipe I found online at King Arthur Flour.  After searching for many recipes this one sounded perfect!  However, much to my disappointment it was dry, bland and barely sweet.  So if you like that type of cookie you'll like this recipe.  I feel like if I had added melted chocolate instead of cocoa powder and an additional egg it would have been great.  That said, now I'll need to go back and see if that works better.

The icing I chose to stuff my Chocolate Whoopie pie with was yummy.  I made a simple Cream Cheese Frosting that I've made many times before but added fresh strawberries to the batter that I macerated first with a teaspoon of sugar, pureed, then strained before adding to my cream cheese mixture.  That was delicious.  

Since I love Chocolate Covered Strawberries I figured this would be perfect.  It would have been, had the cookies not been so dry and bland.  I went over the recipe several times to see if I left something out but I did not, and I always slightly under cook my batter since I prefer very moist and soft cookies - so that wasn't the problem.  Although they were very pretty, the cookie needs some doctoring - maybe even the addition of some yogurt to the batter.  More testing is needed.

Below I've shared my Strawberry Cream Cheese Frosting and Buttercream Frosting for you to sandwich in between your favorite chocolate chip cookie recipe or any cookie.
 Bake your cookies as always and as soon as they come out of the oven shape with your valentine cookie cutter.  You could also bake them in a sheet pan and cut them once out of the oven.  However, I believe you'll yield more cookies if you drop them individually on a sheet tray.

Vanilla Buttercream Frostingmakes 3 cups of frosting

1 lb. confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter softened (soften on countertop rather than microwave for best results)
3/4 cups solid vegetable shortening (such as Crisco)
1 Tablespoon clear vanilla extract
1/8 teaspoons lemon or almond extract
1/8 cup milk (any milk is fine)
pinch of salt to cut the sweetness (dissolve your salt in the liquid before adding, if preferred)
red gel paste

Cream butter, shortening and extracts until creamy and smooth.  Add confectioners’ sugar and milk. Mix thoroughly on medium speed for approximately 8 min. until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process. Add red gel paste and blend until it reaches the desired color.

 (One cup of frosting frosts about 12 cupcakes.)

Note: If you are serving this on a hot summer’s day, you may want to omit the amount of butter listed, and replace with all shortening.  Using all shortening will allow the icing to hold up all day without melting.

Below is my strawberry cream cheese frosting and here's the link for the King Arthur Chocolate Whoopie Pie cookies if you'd like to attempt them.

Strawberry Cream Cheese Frosting

will frost approximately 12 cookies

10 large strawberries, quartered
1 teaspoon sugar

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons pure vanilla extract

Combine strawberries with sugar and allow to macerate for 2 hours.  Puree in food processor, then strain, reserving liquid and discarding the seeds. Set aside.

Sift confectioner' sugar into a medium bowl; set aside.  In a bowl mix butter until smooth.  Add cream cheese and beat until well combined.  Add confectioners' sugar and vanilla, beat until smooth.  Fold in strawberry puree, tablespoon at a time until you reach the desired color and flavor.  If icing gets runny add additional confectioners' sugar.  Refrigerate at least 1 hour before applying to cookies or cake.  (I added this frosting to an icing bag fitted with a Wilton 2D star tip).

My schedule has been crazy and I'd hoped to get this out early today with another post on Wednesday.  With any luck I'll get one last recipe in for Valentine's Day.  If not, I hope you check my past Valentine's Day recipes - you're sure to find something you will like.

Chocolate Raspberry Balsamic Truffles

I love chocolate especially when I can sink my teeth into it.  Nothing screams chocolate more than Truffles!  Before Border's Books closed my daughter and I would frequent there to purchase books, magazines, videos, etc.  At the checkout line we could never resist the Lindt Truffles - purchase 3 for a special price.  My favorites were the raspberry and dark chocolate.

Truffles are quite pricey for just one small orb but that one can satisfy me for hours.  I use to think there was special magic in creating them, but they're the simplest and most elegant chocolate treat to make.  Of course, the ingredients you use can take them from ordinary to extraordinary!  Purchasing the very best chocolates is key but of course not essential.  Even a bag of chocolate chips will do the trick but for a special occasion I recommend going all out to find the smoothest tasting chocolates.

I decided to play around recently with my creations using vinegar's infused with various fruits from a store that recently opened nearby called DiOliva's.  To my surprise my Chocolate Raspberry Balsamic Truffles tasted exactly like the Lindt ones I've had in the past.  With my recipe yielding about 18-20 truffles I can afford to serve these at parties - like Super Bowl coming up, or even to give as gifts for Valentine's Day.  

If you're a fan of chocolate you'll have fun making these truffles.  Be creative and add your favorite flavors.  Some of mine are the Balsamic Vinegar's I've used at DiOliva's like: Raspberry, Strawberry, Fig, Blueberry and even the white Cranberry Walnut Balsamic.  

What are you waiting for?  Give these a whirl!  Who says your Super Bowl party has to be all fried grub food?  Add some decadent sweets to the table and create batches to give for teachers gifts, and gifts to family and friends for Valentine's Day.  Everyone is sure to love them - that is of course if they love chocolate!

Here's my recipe........

Chocolate Raspberry Balsamic Truffles

yields 18-20

Ingredients:

2/3 cup whipping cream

12 ounces chocolate (using a sharp knife shred the chocolate into fine pieces or use chips)

2 teaspoons DiOliva's Raspberry Balsamic Vinegar

1/4 cup unsweetened cocoa powder (sifted - I used Ghiradelli)

Directions:

Bring cream to boil in heavy duty saucepan.  Remove from heat.  Add chocolate shavings or chips and whisk until melted and smooth.  

Whisk in Raspberry Balsamic Vinegar.  Pour into medium bowl.  Cover and chill until firm - 2-3 hours.  

Line a baking sheet with parchment, foil or waxed paper.  Using a teaspoon place a rounded scoop onto prepared baking sheet.  Freeze until firm, about 45 minutes.  

Place sifted cocoa in a bowl.  Roll truffles between hands into rounds.  Roll gently in cocoa.  

Cover with plastic wrap and chill until ready to serve.

Note:  

• If you don't want your truffles flavored, simply replace the flavored vinegar's with pure vanilla extract. 
• Truffles can be rolled in chopped nuts, coconut, sprinkles or gold dust, or whatever suits you.

Enjoy!!!

Raspberry Napoleans - Valentine's Day Dessert!

Valentine's Day is one of my favorite days of the year.  It's a day devoted to sharing your heart with those special to you, whether it's your significant other, child, parent or friends.  If you're not one to share your feelings much, Valentine's Day gives you reason to do so. Of course, this has never been an issue for me - I make no bones about sharing my feelings anytime.

If you get my monthly newsletter then you've already seen a special Valentine's Day dessert plus this one.  However, if you don't receive it, then here's a wonderful dessert that looks difficult but is quite simple.  Taking no time to prepare the end result is tasty, pretty and the perfect expression of your affection!

Although I'm demonstrating this dessert in a heart shape, you could cut it to be any shape from squares, triangles, to holiday shapes.  Add raspberries, strawberries, blueberries, blackberries - any type of berry or blend of berries to suit your taste.

Here's a how-to video I put together to assist, when you're ready to make Raspberry Napoleans -blended with one of my favorite love songs by Anita Baker, called "Rapture." 

Below the video is the recipe.  I hope you enjoy it!

(Music: Antia Baker, "Rapture")

Raspberry Napoleans

Ingredients:

1/4 cup granulated sugar
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur
1/4 cup powdered sugar

Directions:

 Preheat oven to 375 degrees F.

 Sprinkle work surface with the granulated sugar.  Unroll puff pastry and place on sugar.  Drizzle with additional sugar, and roll out puff pastry to 1/16 - 1/8 inch thick.  Prick entire surface with a fork. This is called, "docking" and will keep the puff pastry from rising too much.   Cut into desired shape. Transfer to baking sheets lined with parchment paper.

 Bake for 15 minutes or until golden brown. Check the dough about mid-way through the cooking. If it's puffing up, poke it with a fork to deflate it. When done, transfer to a rack to cool. Puff Pastry shapes can be made 1 day ahead and kept in an airtight container.

Mix desired berries with sugar to taste - can smash lightly with a fork to get the juices to macerate quickly.  Cover and set aside for 1 hour. You can prepare the berries several hours in advance.

 Just before assembling the dessert, whip chilled cream at high speed until soft peaks start to form. Add powdered sugar and liqueur. Whip until the peaks firmly hold their shape.

 To assemble, add a teaspoon of whipped cream on a plate and top with one of the puff pastry shapes - this will act like glue to hold the Napoleans in place. Top with whipped cream then berries. Repeat 2 more times until you have a 3 layered Raspberry Napolean.   Serve immediately!



Chocolate Raspberry Wonton Hearts

I thought it might be fun to try something new for Valentine's Day this year.  Since I'll be busy tomorrow during the day getting ready for a class to teach I wanted it to be a simple dessert to go with my Valentine dinner. 

I lucked out this year because the weather in Missouri will be in the high 50s tomorrow.  A huge difference from last week and the past month where we've had single digit temperatures with tons of snow.  So to celebrate I'm going to grill tomorrow evening (Valentine's Day) and make this special dessert.

It's a little off the wall yet fun and unique. The best part is it's a cinch to make.

I made this and plated it several different ways which I'll show below.  I have to say I truely enjoyed all three versions but, my favorite was when I drizzled it with both the Raspberry Balsamic Reduction and Chocolate Sauce.

A simple dessert with simple ingredients.  What could be better except of course tasting it.  Make as many or as few as you like. 


Chocolate Raspberry Wonton Hearts

Ingredients:

Chocolate chips (any variety will work)
Wontons
Raspberries
Butter, melted
Raspberry Balsamic Reduction (optional)
Chocolate Sauce (optional)
Powdered Sugar (optional)
Vanilla Ice Cream (optional) or Raspberry Swirl; Chocolate, etc

Preheat oven to 350 F. degrees

Directions:

Place wontons on a smooth surface.  You will need 2 wontons to make a single Chocolate Raspberry Wonton Heart.

Spread melted butter around the edges of one of each pair of wontons.  On the wonton with butter, place 2 raspberries and a small handful of chocolate chips or desired chocolate.

Place other half of wonton on top of the wonton with raspberry and chocolates trying to get the edges to meet as closely as possible. 

Take a heart shaped cookie cutter (optional but cute) and cut the wonton.  If necessary use the tip of a sharp paring knife to cut through the wonton and carefully remove the excess leaving the heart shape. Then with the tip of a fork press down the edges of the heart shaped wonton to seal.                

Set on a foil lined tray that's coated with the butter.  Brush melted butter over the tops of each wonton heart and if desired, sprinkle with granulated sugar.  Continue for each wonton. 

Place in preheated 350 F. degree oven for approximately 8-10 minutes.  Remove from oven and place 2 wontons on a plate with ice cream and drizzle with Raspberry Balsamic Reduction and Chocolate Sauce or Powdered Sugar. Serve while still warm.

The wontons can be prepped ahead of time and left in the refrigerator until just before serving.  Then place in the oven.

These couldn't have been simplier to make.  I purchased ready-made Raspberry Balsamic Reduction at a store here in town however, you can make some or omit it and just use chocolate sauce or the powdered sugar.

 Enjoy and Happy Valentine's Day!

Chocolate Truffles

Truffles are the perfect Valentine's dessert. They're soft, luscious and succulent. Although you can purchase these decadent balls of chocolate at most Confectioners in town why not make them? They're really very simple to put together and let's face it, much more meaningful and romantic to give.

Chocolate Truffles should always have a ganache center and be round just like the fungus which they are named after. They can be made in a variety of flavors and finished with a simple cocoa powder dusting, chopped nuts, sprinkles, coconut, etc. Basically whatever suits you.

Ganache, which in this case is the center of the truffle, is a mixture of heavy cream and chocolate that is also widely used for fillings or glazes on cakes and pastries. Even though they have cream in them, they can be stored at room temperature for more than a week. Although I doubt they'll last that long.

Always use the best ingredients. When making truffles you don't want to go for the low-cal version.

• always use heavy cream, which has a high butterfat content. Using a lighter cream will affect the way the ganache sets and handles
• although it's not necessary to add corn syrup when making truffles it helps to keep the ganache smooth and preserve it.
• feel free to add different flavoring ingredients from liquors, fruit juices, purees, and even spices (be daring).
• adding butter isn't necessary either however it gives the truffle that more melt in your mouth sensation. Always use unsalted though if adding.
• most important of course is the Chocolate which is the principal flavor in the truffle centers. Use only good quality chocolate in your ganache. It will make the difference from a Rolls Royce to a Pinto (I'm probably dating myself with that comparison).

Try these simple steps and you're sure to satisfy anyone this Valentine's Day!

Dark Chocolate Truffles
(makes 60 pieces)

1 cup Heavy Cream
2 Tbsp. Light corn syrup
1 Tbsp. Butter, unsalted and softened
2 1/3 cups Dark Chocolate, chopped

2 cups Dark Chocolate chopped for dipping
Instructions:

1. line a 9x13 inch baking pan with parchment paper
2. combine the cream and corn syrup in a 2qt. saucepan and bring to a boil
3. remove from the heat. Add butter and chopped chocolate to the cream and stir until smooth.
4. Pour the finished ganache into the baking pan to make a thin layer, then cover with plastic wrap. Refrigerate for 1 hour or until firm.
5. Put the firm ganache in a bowl and mix with a spatula.
6. Allow the ganache to rest a room temperature for 5 minutes. Line a sheet pan with parchment paper.
7. Using a small ice cream scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temp.
8. When all the ganache has been scooped and placed on the sheet pan, roll each portion by hand into a round ball.
9. Melt the additional 2 cups chocolate over a double boiler to be used for dipping.
10. Dip the ganache centers into the melted chocolate and place on parchment lined paper OR
11. If desired, after dipping, but before the chocolate sets fully, dust or decorate with anything you desire. Example: cocoa powder, coffee granules, coconut, nuts, etc. Then place on parchment lined paper to set.
    
    Enjoy this luscious and romantic treat. Be daring and add some of your favorite ingredients to the ganache as well as the topping.

Note: If you'd like to learn more about Chocolate Truffles and how to make a variety of these luscious treats, call or email me for an in-home culinary class. It also makes for a fun party idea!

Chocolate is Better for you Than Fruit!

A recent study found that Chocolate is better for you than Fruit. This finding comes out just in time for Valentine's Day. No need to feel guilty now, go ahead, indulge in that luscious, creamy chocolate this February 14th.

Here's the report plus check back tomorrow for a simple and satisfyng Chocolate Truffle Recipe you can make for you & your honey this Valentine's Day.


Chocolate health compounds revealed(UKPA) – 1 day ago

Chocolate contains more healthy plant compounds, gram-for-gram, than fruit juice, a study has found.

Scientists compared cocoa powder, the raw ingredient of chocolate, and powders made from fruit.

They found that the cocoa had a greater content of flavanols, health-giving plant chemicals, and more antioxidant capacity.

Comparisons were also made between single servings of dark chocolate, cocoa, hot chocolate mix, and fruit juices.

The research again showed that both dark chocolate and cocoa had more antioxidant activity and more flavanols than fruit.

But hot chocolate contained few healthy ingredients due to processing.

Antioxidants, which include flavanols, neutralise destructive molecules called free radicals and are believed to combat heart disease and cancer.

The research, conducted by scientists at the Hershey Centre for Health & Nutrition, in Pennsylvania, US, appears in the Chemistry Central Journal.

Lead author Dr Debra Millar and colleagues wrote: "Natural cocoa powder and dark chocolate have significantly greater TF (total flavanol) values than the other fruit powders and juices tested, respectively.

"Cocoa powder... provides nutritive value beyond that derived from its macronutrient composition. Cacao seeds should be considered a 'super fruit' and products derived from cacao seed extracts, such as natural cocoa powder and dark chocolate, as 'super foods'."

Of course, we do know that fruit is great for our bodies. So why not combine the two this Valentine's Day by making Chocolate Fondue and dipping all sorts of fruit into it. Then you'll have the best of both worlds!

Chocolate & Fruit - YUM!!!