Month: February 2018

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Iced Shortbread Hearts


These are softย  cookies, they don’t have much sugar in the dough but with theย  icing they are just perfect.

Below are brief steps in pictures to make these yummy cookies:

First, prepare the doughย ย then place it in between 2 sheets of parchment paper. Flatten the dough with a rolling pin.

Use a heart shaped cookie cutter to cut out the dough.

Place the cut out dough in a baking sheet lined with parchment paper.

Bake in a 350 ยฐF preheated oven for about 10 minutes.

Once the cookies are cooled, dip the top in the icingย  and let completely set at room temperature.

Print

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 23
Author LDS's Mom

Ingredients

  • 1 large egg
  • ยฝ cup granulated sugar
  • ยฝ cup melted butter
  • ยผ tsp baking powder
  • Pinch of salt
  • 2 tbsp cornstarch
  • 2 tbsp cocoa powder
  • ยฝ tsp vanilla extract
  • 4 cups all purpose flour or less

Icing

  • 4 cups or more powdered sugar
  • ยผ cup vegetable or canola oil
  • ยผ cup whole milk
  • ยผ cup rose water
  • 1 tbsp fresh lemon juice
  • Food coloring of your choice(red, pink, purple used in this recipe)

Garnish

  • Sprinkles (micro hearts)
  • Valentine's mix decorating candy

Instructions

  1. In a bowl of a standing mixer, put the egg, sugar, vanilla, cocoa powder and whisk until smooth.
  2.  Add in butter and whisk more.
  3. 3- Add baking powder, cornstarch, salt and flour. For the flour add 1 cup at the time, you may need less than 4 cups. Mix to just combine or until the dough gets together and is soft.
  4. Lay a sheet of parchment paper on a working board and put the dough on top.
  5.  Put another parchment paper sheet on top of the dough and flatten dough with a rolling pin to the desired thickness.
  6.  Once the dough is evenly flattened, take out the top sheet of parchment paper  and use a heart shaped cookie cutter to cut out the dough.
  7. Place heart shaped cookie dough in a baking sheet lined with parchment paper.
  8. Bake in a 350 ยฐF preheated oven for about 10 minutes.
  9. Let cool completely.
  10. While the cookies are cooling, prepare the icing by putting  oil, milk and rose water in a large bowl and mix them together.
  11. Add to the wet ingredients, powdered sugar gradually while mixing constantly.
  12.  Keep adding powdered sugar and mixing until obtain a thick smooth liquid. Add lemon juice and mix it well in the icing.
  13.  Pour a small amount of icing in 3 separate bowls.
  14. Add a  little bit of food coloring in each bowl(different colors).
  15. Mix the food coloring in each bowl.
  16. Dip the top of each heart shaped cookie in the bowl of icing.
  17.  Put the iced cookies on a wire rack that is placed on top of a baking sheet to catch the excess icing. Let set for 1 to 2 minutes, then decorate with sprinkles and valentineโ€™s mix decorating candy.
  18.  Let completely set at room temperature.
Posted on

Heart Layer Cake


This is a very moist cake and very easy to make. After baking the sponge cake, cut it into heart shapes by using a big cookie cutter as shown in thisย  picture.

Once the Chantilly Cream is ready, start to assemble the cake by spreading Chantilly Cream on top of the first heart cake layer.

Alternate between the cake layer and the Chantilly Cream.

Pour a chocolate ganache on top of the layered cake, let it set.

Print

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author LDS's Mom

Ingredients

For the sponge cake

  • 4 eggs
  • 8 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 3.5 tbsp flour
  • 3.5 tbsp cornstarch
  • ยฝ tsp baking powder

For the syrup

  • ยฝ cup of granulated sugar
  • 1 cup water

For the Chantilly Cream

  • 1 cup heavy cream
  • ยฝ tsp vanilla extract
  • 2 tbsp powdered sugar

For the chocolate Ganache

  • 1 cup semisweet chocolate chips
  • ยผ cup heavy cream
  • 1 tbsp butter at room temperature

Garnish

  • Red decorating sugar

Instructions

  1. First prepare the syrup. Mix water and sugar, bring to a boil then lower the heat and let simmer for 15 minutes. Take off the heat and let cool.
  2.  For the cake, separate egg whites from the yolks.
  3.  In a bowl mix the egg yolk with sugar and vanilla powder until the batter is smooth.
  4.   Add flour, cornstarch and baking powder, mix gently then set aside.
  5.  In another bowl, whisk the egg whites until obtain a soft peak.
  6. Fold in gently the egg whites into the egg yolk batter with a spoon.
  7. Preheat oven to 400 F.
  8.  Cover a baking sheet with parchment paper. Butter and flour the parchment paper and pour in the mixture.
  9. Bake for about 8 to 10 minutes or until golden.
  10.  In meanwhile, prepare the ganache using a double boiler or simply bring heavy cream to a simmer (but don't boil), then pour it over the chocolate chips and let sit for 1 to 2 minutes. Gently mix until all the chocolate is completely melted, then add the butter and mix until obtain a great shiny ganache. Set aside. Note that the less heavy cream you use, the thicker is the ganache.
  11. Prepare the Chantilly cream by whisking (use an electric or a hand whisk) heavy cream and vanilla extract. Keep whisking and adding sugar gradually until stiff peaks form. Cover and refrigerate until ready to use.

  12.  Once the cake is baked, put it on another parchment paper. Remove top parchment

    sheet.

  13. Use a big heart shaped cookie cutter and cut the cake into heart shapes.
  14.  Brush each heart cake with syrup all over it surface, using a kitchen brush.
  15.  Assemble the cake by spreading Chantilly cream on the first heart layer, then alternate with another heart. Top with Chantilly cream and do the same until you use all the heart shaped cake. The last layer should be the heart cake.
  16.  Pour the chocolate ganache on top of the layered cake and let it set for 10 minutes at room temperature.
  17. Use a small heart shaped cookie cutter and wet the edges with water then dip it in the red decorating sugar. Stamp the heart layer cake with the red decorating sugar to have that heart shape on top(optional).
  18.  Let the ganache completely set in the refrigerator for at least 30 minutes or until serving time.

  19.  Enjoy.

 

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