Friday Feed: Valentine’s Sweets

Valentine’s Day is coming up soon, so I thought I’d share a few delicious recipes that you can try for your honey.

My husband loves fruity sweets and one of his favorite things is ice cream. I found this recipe, from Mint Design Blog, for our first married Valentine’s Day and he love it. It’s a little ambitious, but if you’re up for throwing on an apron and getting your hands flower-y, you should try it out. To see more pictures throughout the different steps, click this link. I didn’t have a heart cookie cutter, so I just used round and it still looked super cute!

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CHOCOLATE STRAWBERRY HEART-SHAPED ICE CREAM SANDWICHES, makes 24

  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temp
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 to 2 1/2 pints strawberry ice cream, slightly softened
  1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
  2. Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
  3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

 

Not that ambitious? Need something a little more simple? I love making this easy and simple berry crisp recipe anytime of the year. Shape your roll of refrigerated pie crust into the shape of a heart, and you have a simple, quick dessert, with little effort.

 

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RUSTIC BERRY TART

  • 1 sheet refrigerated pie crust, softened as directed on box
  • 4 cups fresh berries (raspberries, blueberries, blackberries or a mix), rinsed and picked over
  • 1/4 cup granulated sugar; more to taste (replace with Splenda cooking sugar, and it’s low fat!)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 1 whole large egg, beaten
  • Granulated sugar for sprinkling
  • Whipped cream for serving, optional

Heat oven to 425 degrees. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.

In small bowl, toss berries with sugar, flour, lemon zest and salt. If too tart, add as much as 2 more tablespoons sugar.

Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.

In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate remaining tart.

 

Hope you enjoy your Valentine’s Day! We’ll usually cook at home – a filet and some of our favorite sides – so we can avoid the over crowded restaurants. Maybe I’ll make this crisp again this year. :)

What are your plans? A dinner out with your fiancé, or a quiet night at home?