Happy Heart Cupcakes
On January 23, 2019 by Christy Larsen I love it when I make things that look familiar but taste delicious
it is not so difficult when making mock store-bought treats for these hostess-like cupcakes. I use my tried and true devil’s food cake recipe for this; which I also used for my {copycat} ding dongs and instead of
devil’s food cake
3 oz bittersweet chocolate chopped
1 1/2 cups hot coffee or hot water or mixture of the two (i use espresso with water)
3 cups granulated sugar
1 1/2 cups cocoa powder
2 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 1/4 tsp kosher salt
3 extra large eggs
3/4 cup vegetable oil
1 cup sour cream + 1/2 cup milk or 1 1/2 cups buttermilk
1 tsp vanilla
Melt bittersweet chocolate in hot water/coffee. Sift dry ingredients together (including sugar). Mix together the chocolate/coffee mixture, milk, sour cream, and vanilla. In a mixer beat the eggs with the oil until thickened and doubled in volume (about 3-5 minutes). Add the dry and wet ingredients, in an alternating pattern, beginning and ending with the dry ingredients. Mix until just incorporated.
Prepare your mini-muffin tins by liberally spraying with baking spray. Bake in a preheated 350F oven. These will bake rather quickly, check after 5 minutes. They are done when the tester comes out clean and the top springs back when lightly touched
creamy fluffy filling
1 cup milk
5 Tbs flour
1 1/4 cup powdered sugar
1/2 cup lard/shortening–room temperature
1/2 cup unsalted butter–room temperature
1/2 tsp vanilla
pinch
salt
Over low heat, cook milk and flour in a saucepan until it makes a thick paste. Use a whisk to break up lumps. Let cool. In
ganache
1/2 lb bittersweet chocolate–
1/2 cup cream
1 Tbs granulated sugar
1 Tbs corn syrup
2 Tbs butter
Heat cream with sugar and corn syrup over medium heat. Once cream begins to simmer and sugar is dissolved, pour over chocolate and butter. Let chocolate melt and then whisk together until it is thick and shiny.
For Royal Icing, I use Martha Stewart’s recipe. You can find a link to her recipe HERE
Gum Wrapper Wreath
On February 6, 2018 by Christy LarsenI’m probably aging myself by admitting that a favorite past-time of mine,as a kid, was making gum wrapper chains. I just loved it. Sadly, sticks of gum are not easily found anymore. But colorful paper is and it works just as well.
for a tutorial on how to fold click here
I cut the heart shape from a box, and wrapped it in pink ribbon; then wrapped it again in gum wrapper chain, rather loosely, giving it a “bubbled” effect. This is not a quick craft–I folded about 5000 papers for this wreath
May I suggest getting the whole family involved?
Homemade Conversation Hearts
On February 5, 2015 by sixtyacrebakerValentine’s day wouldn’t be complete without a conversation through candy hearts. I remember the days when hearts were carefully shared, making sure “i love you” didn’t get inadvertently passed, to a 4th grade crush. Also important: sharing only
the good flavors. Anyone would shudder to see the object of her affection, chewing up and spitting out her heart. Ten years old is too young to fully understand foreshadowing. I am confident any valentine would appreciate an “i love you” or three in flavors such as orancello, coconut, green tea, almond, anisette, coffee and vanilla bean. These are so much fun to make. I think a robin’s egg blue box full of “marry me” hearts would be a darling proposal. Or a love poem stamped out word by word, heart by heart, snaked down the dining room table, as a simple but thoughtful centerpiece. The possibilities are endless.
Just. Like. Love
Conversation Hearts
1/4 oz gelatin
1/2 cup water
2 tsp light corn syrup
2 lbs powdered sugar
cornstarch
flavorings
color
rubber stamp kit and/or food color pens
Place water in a bowl and sprinkle gelatin over. Let bloom. Add the corn syrup and gently cook in the microwave until the gelatin and corn syrup have melted. Do this in 20 second intervals. Mix the gelatin mixture into about 2/3rds of the powdered sugar. Knead with your hands, adding more powdered sugar as necessary until the dough is satiny and doesn’t stick to the counter. Divide the dough into 6-8 pieces, coloring and flavoring as desired. Keep tightly wrapped in plastic wrap, as this dough will dry out quickly. Keep some powdered sugar on hand, in case adding color and flavor makes the dough sticky.
Roll the dough out and cut with small heart cutter. Place on a cornstarch dusted sheet pan and let dry a minimum of 48 hours. When ready to decorate, use food color based pens, or brush food coloring directly onto a rubber stamp with the words spelled backwards. Press the heart onto the stamp and let dry about 15 minutes. You can also paint food coloring directly onto the heart as well.
{this is a post transcribed from my blog fudgeripple. the content exclusively belongs to me}
Heart Palmiers
On January 11, 2012 by sixtyacrebakerWe have neighbors with fabulous taste. Crown molding, silver service, art gallery lighting kind of taste. I almost wonder if Mike and I are their pro-bono friends. While residing in California, we rang in London’s new year together. Complete with champagne, caviar, and crown roast. Imagine my horror, as I catch from the corner of my eye, Mike, in all his glory with hands full of palmiers. With flaky crumbs falling to his beard and a smile as broad as his shoulders he was complimenting the hostess on her fabulous dessert. Turning to me, he gave a grand wink and said “you should make these”. So I did.
Simple Easy Heart Palmiers
1 sheet puff pastry–cold but not frozen
2 Tbs unsalted butter–melted
2 Tbs granulated sugar
1 1/2 tsp cinnamon
1/4 cup granulated sugar for dipping
Place puff pastry on a sheet of parchment. In a small bowl, mix together the 2 Tbs granulated sugar and 1 1/2 tsp cinnamon. Using a pastry brush, brush the butter evenly covering the entire piece of pastry. Evenly and liberally sprinkle the cinnamon sugar on top of the butter. Measure or eye the center of the puff pastry and gently score with the dull end of a knife (do not cut through). Starting on one end, tightly roll the dough to the center. Roll the opposite end to the center, forming what looks like a scroll. Gently press together, and if you would like an exaggerated heart shape, pinch the bottom to a point. Wrap in parchment and/or plastic wrap and place in the refrigerator to chill. After 1 hour and up to 24 hours, preheat the oven to 375F. Line a cookie sheet with parchment paper. Place the remaining 1/4 cup sugar in a saucer or shallow bowl. Remove the dough from the refrigerator and slice crosswise in 1/4″ sections. Reshape as necessary, then dip both sides in the sugar. Place on parchment paper approximately 1″ apart. bake for 12-15 minutes or until golden brown and crispy. Allow to cool a bit, but not fully before removing from the parchment. The sugar will cause them to stick if they cool too much. Allow to finish cooling on a wire rack.