HOW TO MAKE VALENTINE’S HEART PETIT FOURS

HOW TO MAKE VALENTINE’S HEART PETIT FOURS

For my tutorial, I only used half a sheet of petit fours (and really – not even all of that), because that’s what I had left over from another order.   So just keep that in mind when looking at my pics… I only made a few to show you – not a whole pan!  This cake was filled only with cream cheese frosting (which is difficult to see), but raspberry filling would be perfect for these!

Start with the baked, filled & frosted petit four cake.  I have all the instructions here.  I also had the cake chilled in the freezer for 10-15 minutes before starting.

Next up, take your small heart cookie cutter and cut out the cakes.    Oooh, let me show you how to get the cake out of the cookie cutter.  First press it into the cake as you see above, then pick it up and gently press the cake up from the bottom.  See what I mean here:

Excuse my freakishly dry and wrinkly hands… they’re always like this.  🙁

Doing it this way keeps the cake and icing perfectly intact and pretty!

Okay – so once you have them all cut out, place them on a wire rack over a cookie sheet – just like I do in my tutorial here.

AND NOW IT’S TIME TO ICE THEM…

Now – get your icing ready using this recipe – except add a drop of pink food coloring at the end (or whatever color you’d like your hearts to be!).  When it’s ready, you can start covering the petit fours…

I always start by pooling it in the middle, then spreading out and covering all the edges…

… doing my best to get the sides completely covered (I’m not always successful as you can see in the bottom right corner).

Since the cake is cold, the icing sets up within a minute and you have beautiful pink heart petit fours:

Okay… you could leave them like this, but I wanted to dress them up a bit, so I melted some darker pink candy melts.

To do that, I put a few candy melts in a disposable frosting bag, clipped the end shut and microwaved in 30 second intervals until it was melted:

Snip the end off and you’re ready to drizzle!  Easy-peasy!!

Drizzle them all – let the chocolate set and you’re almost finished!

When they’re ready, slide a sharp knife all the way under to lift the petit fours.  They should easily break them away from the wire rack with very little damage.  Then, if you’re going to gift them, you can place them in a cupcake liner to make them pretty!

You could box up half a dozen and you’d have a perfectly delicious Valentine’s gift!  If you have a cake business, this is something you could do in bulk and sell for Valentine’s Day!

My guess is that a full sheet of petit fours cake from this recipe would yield close to 3 dozen hearts if you use a cookie cutter like mine (it was just under 2″).

source: 

https://rosebakes.com/make-valentines-heart-petit-fours/

VALENTINE'S DAY FROSTED SUGAR COOKIE BARS

35 Minute Easy VALENTINE'S DAY FROSTED SUGAR COOKIE BARS

Ingredients

• 1 cup butter
•  2 cups sugar
•  4 eggs
•  2 tsp. vanilla
•  5 cups flour
•  1/2 teaspoon baking soda
•  Best Buttercream Frosting
•  Valentine's Day Sprinkles
•  Wilton Color Right Food Coloring System - Red
•  Wilton Color Right Food Coloring System - Pink
•  Cookie Sheet
•  Parchment Paper

Takes 35 min, 24 bars.

Instructions

1. Cream butter and sugar.
2. Add eggs and vanilla and mix.
3. Add dry ingredients, mix well.
4. Spread on cookie sheet covered with parchment paper.
5. Bake at 375 degrees for 10-15 min or until a toothpick comes out clean. Do not overbake!
6. Cool.
7. Frost with The Best Buttercream Frosting.
8. Add Valentine's Sprinkles

Glitter Dipped Fortune Cookie Party Favors - New Years Eve Dessert Ideas

These fancy fortune cookie treats are dressed up with candy and/or chocolate, colorful sprinkles and edible sparkly bling. Sure to be a HUGE hit at your next party or special occasion!

The process is super simple – just melt the candy melts in a small microwave safe container (heat in 30 second increments, stirring after each, until completely smooth), dip the fortune cookie, and then sprinkle. Set the freshly dipped cookies on a sheet of parchment paper until the candy firms. Easy peasy!

I used bright white candy melts along with rainbow sprinkles, confetti sprinkles, crystal sugar sprinkles and gold edible glitter, and these quick treats were party ready in only 15 minutes!

I used a stiff paint brush to sprinkle the glitter over the melted candy, and the results were stunning! These would be perfect for weddings, showers, and parties of all kinds – especially New Year’s Eve!

Since I thought these would be perfect for New Year’s Eve parties, I whipped up these fun party favor treat bag toppers that read, “Wishing You Good Fortune in the New Year!” (Download link is at the bottom of the post) Super cute!

They’d also make a sweet little gift for friends and neighbors, don’t you think?

BEST CHOCOLATE CHIP COOKIES

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, barely melted but not too hot (see photo above)
• ¾ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 large egg
• 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
• Coarse sea salt

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl mix together the flour, baking soda and the salt: Set aside.
3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
6. Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

RED HOT COOKIES

10 Minute Easy RED HOT COOKIES

Ingredients

• 2 sticks unsalted butter
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1/2 cup grounded up red hots
• 1/4 cup cornstarch
• 1 3/4 cup all purpose flour
• 6 oz white chocolate bark or almond bark

Takes 10 min, serves 24.

Instructions

1. Using a food processor, grind up the red hots until they are in powder form. You will need 1/2 cup grinded up for the cookie, grind a little more if you would like to dust the chocolate on top.
2. In a large bowl, mix the butter up for a few minutes until it’s light and creamy. Add in the vanilla, powdered sugar, 1/2 cup grinded red hots and cornstarch and mix until everything is well combined and the dough comes together. If the dough seems crumbly, mix a little more and it will come together.
3. Divide the dough in half and roll into a log that is about 6 inches long. Wrap the log up in plastic wrap and refrigerate for at least an hour or longer.
4. Set the dough out for a few minutes and preheat the oven to 350 degrees.
5. Slice the dough into 1/2 inch slices and place onto a cookie sheet about 2 inches apart. Bake for 10 minutes and allow the cookies to cool for 5 minutes before moving to a cooling rack or wax paper.
6. Once the cookies are cooled, melt down the chocolate bark either using a double broiler method or 30 seconds in the microwave, stir and another 10-20 seconds until it’s melted. Dip each cookie, drizzle with chocolate or decorate however you would like.
7. Store in an airtight container. These are really good second day! The red hot taste will become stronger as they completely cool.

The Most Addicting Oreo Dirt Pie Recipe

The Most Addicting Oreo Dirt Pie Recipe - Now, normally I'm a dunk the whole cookie in milk and let it get kind of soggy and then eat it type of girl!

It's no secret I like Oreo recipes. With my 3rd child, I craved the Oreo cream filling like it was the last food on Earth! I would eat the cream and leave the cookie parts for the kids.

The Most Addicting Oreo Dirt Pie Recipe

Oreo Dirt Pie Ingredients

• 1 Box Chocolate fudge cake mix
• Ingredients on the box (water eggs, vegetable oil

For the topping:

• 1 pack of Oreo Duble Stuff cookies
• 1 Jar Hershey Hot fudge sauce
• 1 box Dark Chocolate instant pudding mix
• 1¾ C Milk

For the dirt

• 1 box Dark Chocolate instant pudding mix
• 1¾ C Milk
• 1 container Cool Whip
• Additional hot fudge sauce and Oreos for topping

Oreo Dirt Pie Directions

1. Start by preheating your oven to 350°F.
2. Combine the box cake mix according to the instructions on the box. Mix until well combined.
3. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow the cake to cool for 10 -15 minutes.
4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
5. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending).
6. Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
7. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk.
8. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
9. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
10. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
11. Once the pudding has set, mix in a container of Cool Whip until well blended.
12. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
13. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

Ingredients
1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

• 14.3 oz Oreos
• 12.8 oz Hot Fudge
• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk

For the dirt

• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk
• 1 Cool Whip
• Hot Fudge & Oreos optional toppings

Instructions

1. Combine cake mix according to the instructions on the box. Mix until well combined.
2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes.
3. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
8. Once the pudding has set, mix in a container of Cool Whip until well blended.
9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

Baileys Chocolate Cheesecake

INGREDIENTS

CRUST INGREDIENTS:
1 1/2 cups chocolate graham cracker (or chocolate cookie) crumbs
1/3 cup powdered (confectioner’s) sugar
1/3 cup unsweetened cocoa powder
1/4 cup (half a stick) butter, melted

CHEESECAKE INGREDIENTS:
3 (8 ounce) packages cream cheese, softened (I used 1/3 less fat)
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 Tbsp. all-purpose flour
3 eggs
1/2 cup sour cream
1/2 cup Bailey’s (or other Irish cream liqueuor)

CHOCOLATE GANACHE INGREDIENTS (OPTIONAL):
1/2 cup heavy cream (or half and half)
4 ounces dark chocolate

INSTRUCTIONS

1. Preheat oven to 350 degrees F. In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch well-greased springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees.
2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until blended and smooth. (Try not to over-mix!) Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed until blended. Pour filling over baked crust.
3. Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or whatever size) glass pan halfway with water, and place it on the bottom rack while the oven preheats, and then while the cheesecake cooks.
4. Place the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking for 60 minutes.
5. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for a few hours before serving.
6. Optional: To prepare the ganache, place the chocolate chips in a bowl. Then heat the cream (or half and half) in a small saucepan over medium-low heat until it is almost boiling. Remove from heat, and pour over the chocolate chips and let sit for 30 seconds. Then stir until the chocolate chips have melted and are mixed in well. Pour over the top of the cheesecake, and sprinkle with chocolate chips or chocolate shavings if you’d like.

full instruction in here

Homemade Samoas Bars

Ingredients:
Cookie Base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

Topping:

• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
Cookie Base:

1. Preheat oven to 350F.
2. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
3. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
5. Pour crumbly dough into prepapred pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned.
7. Cool completely on a wire rack before topping.

Topping:

1. Preheat oven to 300.
2. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
3. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
4. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
5. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
6. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
7. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
8. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
9. Let chocolate set completely before storing in an airtight container.
10. Makes 30 bar cookies.