Chocolate Cherry Heart Food

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

CHOCOLATE CHERRY HEART PIE / CHEESECAKE

Steps:

• Preheat the oven to 450°F.
• Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Remove one crust from a pouch and unfold. Press to smooth the fold lines.
• Sprinkle 1 teaspoon of flour over the crust. Lay the crust, floured side down, on an ungreased baking sheet. Using a paper pattern as a guide, cut the crust into a heart shape. Prick the crust all over with a fork.
• Bake for 8 to 10 minutes, or until lightly browned. Let cool.
• Repeat with the remaining crust so that you have 2 heart-shaped crusts.
• Combine the cream cheese, confectioners' sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth.
• Add the heavy cream and beat until thick.
• To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup hot fudge.
• Carefully spread half of the cream cheese mixture over the hot fudge. Spoon two thirds of the cherry pie filling over cream cheese.
• Spread second crust with remaining hot fudge and set on top of the cake, fudge side up.
• Then gently spread the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch border on the top.
• Decorate with cream cheese mixed with cherry juice or the liquidy (jelled) part of pie filling and whole or half cherries.
• Refrigerate until ready to serve. Store any leftovers in the refrigerator.
• Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.
• Source: FamilyTime.