DIY: Heart Chocolates
Step 2: Use a toothpick to draw heart shapes in the cavity of the candy molds. Note: for perfect hearts place a drawing of a heart underneath the mold and trace over it. Allow the hearts to dry and then pour melted chocolate over the top While this little creation is super easy you will need a candy mold. I used “#90-5031 CK” 1.25 inch squares that I bought at a local cake supply store.
Step 3: Fill the cavity enough so it reaches the corners without overflowing and then tap the mold on the counter to get rid of air bubbles and even the coating. Place in the freezer for a few minutes to set and then pop them onto wax paper and repeat as needed. Note: I used Mercken’s chocolates, but any brand including Wilton will work.
Step 4: Optional wrap your chocolates in these pink foil wrappers.
Cream Puffs
Ingredients
Cream Puffs
½ cup butter
1 cup boiling water
1 cup sifted all-purpose flour
¼ teaspoon salt
4 eggs
Custard Filling
2 packages vanilla pudding
3 cups milk
1 cup heavy cream
¼ powered sugar
1 teaspoon vanilla
Directions
1. Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool slightly. Add eggs one at a time, beating after each addition until smooth.
2. Drop by heaping tablespoons on a parchment covered cookie sheet.
3. Bake at 400 degrees until golden brown and puffy (about 30 minutes).
4. Remove from oven; allow to cool slightly. Split in half and pull out stringy inside.
5. When cool fill with cream inside.
February Friendship Gift: Birdseed Hearts
Ingredients
¾ cup flour
½ cup water
1 envelope unflavored gelatin (2.5 teaspoons)
3 tablespoons corn syrup
4 cups birdseed (I used one with nuts and berries)
Directions
1. Mix flour, water, gelatin and corn syrup. Add birdseed and stir well.
2. Spray the inside of a heart cookie cutter (or one of your choice) with cooking spray or wipe down with oil.
3. Place cookie cutter on a parchment lined cookie sheet. Spoon the mixture inside of the cookie cutter, pressing mixture firmly.
4. Make a whole near the top of your shape with a skewer or straw.
5. Carefully pull cookie cutter away from birdseed shape. Repeat until mixture is used up. 7. Let dry over night. String with twine or ribbon.
Five Things
Sweet Ideas
Fashion meets Food 