Red Velvet is all over lately, even Dunkin Donuts has Red Velvet lattes and Red Velvet Drizzle Donuts for Valentine’s Day. I’m still not tired of this delicious flavor. What could be more appropriate for Valentine’s Day than Red Velvet Heart cookies? These little gems are fun and easy to make just screaming Be Mine!
Red Velvet Heart Cookies
1 1/4 cups all-purpose flour
2 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup sugar
1/2 cup butter
1 tablespoon red food coloring
3 ounces white baking chocolate with cocoa butter, coarsely chopped
1 1/2 teaspoon shortening
1. Preheat oven to 325F. In a medium bowl sift flour, cocoa, and salt. Set aside
2. Cream butter and sugar in an electric mixer until fluffy. Stir in flour mixture until combined. Add red food coloring gently hand mixing until the dough is red without any chocolate streaks.
3. Form mixture into a ball and knead until smooth. On a lightly floured surface, roll the dough until 1/2 inch thick. Using a 1inch scalloped heart cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
4. Bake for 20 minutes. Transfer cookies to wire rack to cool.
5. In a small heavy saucepan cook and stir white chocolate and shortening over low heat until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set. Makes about 24 cookies.
Ah, Valentine’s Day the perfect time to celebrate love! What could be more impressive than a heart shaped cake decorated with fresh raspberries filling and white chocolate frosting! Hearts are my favorite shape, and I carry the motif in my jewelry, clothing, and home accessories. For Valentine’s Day, I bring out all my heart decorated serving pieces to set my table.
I have many go-to cake recipes depending on the size and type of cake I want to make. This recipe, one of my favorites, is a tender, moist cake perfect for birthdays and special occasions, yet simple enough to use for regular cupcakes. In this recipe, I used my favorite, King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb.
Cake
2 3/4 cups King Arthur Cake Flour Blend 1 2/3 cups sugar; superfine sugar is best 1 Tablespoon baking powder 3/4 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, softened 4 large eggs whites plus 1 whole large egg* 1 cup full-fat vanilla yogurt or 1 cup whole milk* 2 teaspoons vanilla extract 1 teaspoon almond extract 2 cups fresh raspberries for decoration
Directions:
Preheat the oven to 350°F. Prepare two 9″ x 2″ heart-shaped pans. Trace the bottom of the pan, then cut inside your marking. Next, butter the pan. Place the cut parchment inside the cake pan. Butter the parchment, then flour the pan. Tap off extra flour.
In a stand mixer or a sturdy hand mixer, mix all of the dry ingredients slowly to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the butter’s temperature, how much it’s mixed, and the granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the cake’s structure. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans—Bake for 25 to 30 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, cool on a wire rack for ten minutes, then remove from the pan.
Raspberry Filling This delightful filling is simple to make and can be made in advance. In fact, I always make the day ahead to chill in the refrigerator before using it. Yield: 1 3/4 cups
Ingredients: 4 cups raspberries 3/4 cups plus 2 tablespoons water 3/4 cup sugar 2 tablespoons cornstarch 2 teaspoons raspberry liquor
Directions:
In a saucepan, combine the raspberries, 3/4 cup of water, and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat, raspberry liquor, and cool completely.
White Chocolate Frosting 1 cup butter, softened (no subs) 2 cups confectioners’ sugar 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled 3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
Directions:
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy. Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add more to achieve desired consistency). Beat on high speed for 3-4 minutes, scraping the bowl with a spatula. To assemble the cake: Spread a small dab of frosting in the center of the cake plate to anchor the cake, and set down one cake layer. Spread 1/2 cup frosting over the first layer. Carefully spread raspberry filling on top, then cover with the second cake layer. Spread frosting over top and sides of assembled cake. Decorate with raspberries sprinkled with powder sugar.
I have many go-to cake recipes depending on the size and type of cake I want to make. This recipe, one of my favorites, is a tender, moist cake perfect for birthdays and special occasions, yet simple enough to use for everyday cupcakes. In this recipe, I used, my favorite, King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb.
2 3/4 cups King Arthur Cake Flour Blend
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg*
1 cup full-fat vanilla yogurt or 1 cup whole milk*
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries for decoration
Directions
Preheat the oven to 350°F. Prepare two 9″ x 2″ heart-shaped pans. Trace the bottom of the pan, then cut inside your marking. Next, butter the pan. Place the cut parchment inside the cake pan. Butter the parchment, then flour the pan. Tap off extra flour.
In a stand mixer or a sturdy hand mixer, mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 30 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, cool on a wire rack for ten minutes, then remove from the pan.
Raspberry Filling
This delightful filling is simple to make and can be made in advance. In fact, I always make the day ahead to chill in the refrigerator before using it. Yield: 1 3/4 cups
Ingredients:
4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons raspberry liquor
Directions
In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat, raspberry liquor and cool completely.
White Chocolate Frosting
1 cup butter, softened (no subs)
2 cups confectioners’ sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
Directions
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
To assemble the cake:
Spread a small dab of frosting in the center of cake plate to anchor cake, and set down one cake layer. Spread 1/2 cup frosting over the first layer. Carefully spread raspberry filling on top, then cover with the second cake layer. Spread frosting over top and sides of assembled cake. Decorate with raspberries sprinkled with powder sugar.
I’ve never met a holiday that I didn’t love to celebrate. Valentine’s day happens to be one of my favorites. I love decorating; pulling out all my dishes, plates, teacups pots and more. China, silver, and crystal which I collect and use all the time but especially lend a nice touch to Valentine’s Day.
Today I baked up some treats to share with my family. I made French Macaron cookies and Red Velvet Heart cookies. Perfect to say Be My Valentine!
These delectable little treats are worth all the work. I also like to fill with other flavored fillings to change it up!
French Macarons with Vanilla Swiss Meringue Buttercream
Makes 24-30 shells or 12-15 macarons
3 large egg whites, at room temperature for three hours
1 cup slivered almonds, toasted
2 cups confectioners’ sugar
2 tablespoon sugar
1 teaspoon vanilla extract
Red food coloring
Vanilla Swiss Meringue Buttercream
1. Line baking sheets with parchment paper. Using a pencil draw 1 inch or 1 1/2 inch circle. (Depending on the size you want the macarons) Turn parchment paper over; set aside.
2. Combine almonds and 1 tablespoon of the confectioners’ sugar pulsing until finely ground. (Do not over process.) Add remaining confectioners’ sugar and process until combined. Set aside.
3. Using a mixer or medium-high speed beat egg whites until frothy. Gradually add sugar, beating at high speed until peaks form, about 3 to 5 minutes. Add vanilla extract and desired about of food coloring: mix well.
4. Add almond mixture to egg whites, folding gently until well combined. Place batter into a pastry bag fitted with a medium tip. Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets on counter 5-7 times to release air bubbles. Let sit at room temperature 45 minutes to 1 hour before baking.
5 Preheat oven to 275F. Bake for 20-25 minutes or until firm to the touch. Cool completely on baking sheets until ready to fill.
6. Place Vanilla Swiss Meringue Buttercream in a pastry bag fitted small round tip. Pipe mixture onto the flat side of macaron, and top with another macaron, flat sides together, pushing gently down and twisting slightly so that filling will spread to edges. Repeat with remaining macarons and filling.
Vanilla Swiss Meringue Buttercream
3 egg whites, at room temperature
3/4 cup sugar
1 cup butter
2 teaspoons vanilla extract
1. In a medium bowl combine egg whites and sugar. Using a mixture at medium speed, whisk together. Set the pan over a pan of simmering water. Whisk constantly until mixture registers 140 on an instant-read candy thermometer. Remove from heat and beat at high speed with whip attachment for 10 minutes. The meringue should be tripled in volume.
2. Reduce mixer speed to low. Add butter 1 tablespoon at a time, beating well after each addition. Add vanilla extract and beat to combine. Beat at medium speed for 2 minutes until light and fluffy.
