On Feb. 10th we had a My Sister's Kitchen at Tracey's home. She gave us many tips and recipes for Dressed up Valentine (or any time) Desserts and Cookies. If you have any questions please give Tracey a call.
Chocolate Ganache
12 oz. semi-sweet chocolate morsels
¾ cup heavy whipping cream
6 tb. Butter
In a small sauce pan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies and let set before cutting.
12 oz. semi-sweet chocolate morsels
¾ cup heavy whipping cream
6 tb. Butter
In a small sauce pan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies and let set before cutting.
Chocolate Chip Cookie Dough Brownies (Betty Crocker)
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.
Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 48 brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
¼ cup water
2 eggs
1 pouch (1lb 1.5 oz.) Betty Crocker chocolate chip cookie mix
½ cup butter, softened
1 egg
1 container Berry Crocker Rich & Creamy chocolate frosting
1. Heat oven to 350F. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoons evenly onto brownie batter; press down lightly.
3. Bake 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with frosting. For brownies, cut into 8 rows by 6 rows.
Nutrition Information:
1 Brownie: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Pink Heart Tuiles (from Martha Stewart Living)
The batter for these cookies may be made and kept refrigerated for two days. To make a template for these cookies, cut a three-inch heart-shaped hole in the center of a piece of heavy plastic, such as a coffee-can lid. Trace a heart cookie cutter for the shape, if you like. Spread the batter thinly over the template; if the batter is too thick, the tuiles may bubble.
Ingredients Makes 4 dozen.
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup confectioners' sugar
4 tablespoons unsalted butter, room temperature
2 large egg whites, room temperature
1/2 teaspoon pure vanilla extract
Pink food coloring
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup confectioners' sugar
4 tablespoons unsalted butter, room temperature
2 large egg whites, room temperature
1/2 teaspoon pure vanilla extract
Pink food coloring
Directions
1. In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
2. In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
3. Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
4. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
1. In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
2. In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
3. Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
4. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
Mini Heart-Shaped Cake (from Martha Stewart)
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Ingredients
Makes six 4-inch heart-shaped cakes.
1/4 cup cocoa powder
2 tablespoons red food coloring
6 tablespoons unsalted butter, room temperature
1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour (not self-rising)
1 teaspoon salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting
Makes six 4-inch heart-shaped cakes.
1/4 cup cocoa powder
2 tablespoons red food coloring
6 tablespoons unsalted butter, room temperature
1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour (not self-rising)
1 teaspoon salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting
Directions
Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.
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