STRAWBERRY HEART BARK
This sweet conversation heart bark is perfect for your pals on Valentine's Day. Share the love with everyone, not just your sweetie.
Provided by Stasty Cook
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h7m
Yield 12
Number Of Ingredients 5
Steps:
- Melt semisweet chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Melt white chocolate in a separate microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Line a baking sheet with parchment paper. Pour semisweet chocolate on the parchment paper; spread into a large rectangle. Drizzle white chocolate over the semisweet chocolate in lines and zigzags. Swirl chocolates together into a marble pattern using a toothpick or skewer.
- Scatter conversation heart candies over chocolate. Scatter freeze-dried strawberries and pink sprinkles in the remaining gaps. Let stand at room temperature for about 20 minutes.
- Refrigerate chocolate bark until firm, about 30 minutes. Break into large chunks.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 28.6 g, Cholesterol 3.9 mg, Fat 12.2 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 7 g, Sodium 18.8 mg, Sugar 25.6 g
STRAWBERRY-SHORTCAKE COOKIES
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
VALENTINE HEART COOKIES / STRAWBERRY JAM FILLED VALENTINE'S DAY
Love is in the air!! Cook up something sweet on this Valentine's Day. Here is a recipe of heart shaped cookie to surprise your valentine, to make the day, a sweeter valentine day this time.
Provided by seenakoshy
Categories < 30 Mins
Time 30m
Yield 20 Pieces, 5 serving(s)
Number Of Ingredients 10
Steps:
- Add Icing sugar and increase the speed of your electric mixer. Beat it until the sugar grains are super fine by scarping the bowl occasionally.
- Add the eggs mixing in one at a time.
- Slowly add flour in the mixer bowl, beat it until it gets combined well and the mixture is fluffy. Gather the flour towards the centre with a rubber spatula or a wooden spoon and beat it once again.
- Now reduce the mixer speed of your electric mixer to low and add the rest of the ingredients and blend again slowly until it is mixed well.
- Now divide the dough into two equal portions. Lay a plastic wrap on your counter. Take one part and put it between two plastic wraps / sheets or wax paper. Roll the dough out with a rolling pin to about ¼ inch thick.
- Peel off the plastic sheet from the top and and then cut out the shapes with a round cookie cutter to get 7cm round cookies.
- Do the same with the other part of the dough, what you have done with the first part of the dough.
- Gently press a 5cm heart-shaped cutter into the centre of each round,.
- With a 5 cm heart shaped cookie cutter, make hearts by pressing into the centre of each round. Cut out as many cookies as you can. Keep aside the scraps. You can combine it with the scraps from the second disk, roll it, cut it again with the cookie maker and make more cookies.
- Now place the heart shaped cookies on the top of the round shaped cookies.
- Take jam in a bowl and add one tablespoons water. Mix it well with a spoon, so that it would be little more pliable before dolloping on the cookies.
- Take a piping bag and fill it with the jam. Cut out the edge of the piping bag slightly.
- Fill each heart shaped space with jam starting at the edges of the hearts and then towards the centre. Don't fill the hearts with the jam too much.
- Sprinkle powdered sugar on the top of all cookies.
- Line a baking sheet with a wax paper. Transfer these cookies to the baking sheet by leaving little space between the cookies.
- Bake the cookies at 170 degree Celsius for 15 to 18 minutes or until it turns golden brown rotating the sheets halfway through baking.
- Transfer cookies to a wire rack to completely cool.
- Serve Valentine Heart Cookies / Custard Cookies with jam Garnish with your valentine and your loved ones.
Nutrition Facts : Calories 1001.3, Fat 70.3, SaturatedFat 43.7, Cholesterol 257.6, Sodium 184.1, Carbohydrate 82.7, Fiber 1.6, Sugar 39.4, Protein 11.8
HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
STRAWBERRY HEART CAKE
My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.
Nutrition Facts : Calories 430 calories, Fat 15g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY HEART BROWNIES
Steps:
- Top your favorite brownies with vanilla frosting and heart-shaped strawberry slices. To make strawberry hearts, cut strawberries in half, core with a V-shaped cut, then slice.
Nutrition Facts :
STRAWBERRY HEART BUNDT CAKE
I found this recipe on Diana's Desserts and she says it should be made with an Elegant Heart Cake Pan by Nordic Ware. It can be purchased online or at JCPenney's. She made it for her husband on Valentine's Day in 2005 and she calls it a winner! It looks awesome in the picture! The cake takes a long time to cool but it is worth it, I guess!
Provided by Manami
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325F(160.
- Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
- In a large bowl, blend the eggs and granulated sugar.
- Using an electric mixer, beat in the butter & liqueur until fluffy.
- Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
- In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
- Toss to coat the strawberries evenly with the flour.
- Using a rubber spatula, gently fold the berries into the batter.
- Pour the batter into the prepared pan and level top with rubber spatula.
- Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
- Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
- Unmold the cake onto the rack and let cool completely.
- Fill the center of the cake with remaining 2 cups(whole) strawberries.
- Dust cake with confectioners' sugar.
- Enjoy!
Nutrition Facts : Calories 499.3, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 91.1, Carbohydrate 61.4, Fiber 1.9, Sugar 36, Protein 7
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- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg, strawberry preserves, lemon juice, and vanilla; mix to combine.
- In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture and combine. Divide the dough into two portions, shape into discs, wrap in plastic and refrigerate about an hour.
- To bake the cookies, remove the dough disk from the refrigerator and let sit at room temperature about 10 minutes. Once soft enough to handle, roll out the dough and cut into shapes. Bake cookies for 10-12 minutes or until light brown around the edges.
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