This past week I did a little catering for my sister Kathy's Art Reception, at the Radisson Hotel/Woodlands Cafe, where her art is on display through the end of February.
I made several plates of goodies with a bit of a valentine theme.
I thought I would share some of the recipes with you.
Starting from the upper left, Chocolate Truffles, Free Form Chocolate, Traditional Chocolate Chip cookies, and Valentine Cookies with Raspberry filling. The Free Form Chocolate is so much fun to make and comes out different every time.
FREE FORM CHOCOLATE
Bascically start with a couple of Chocolate Bar, white and dark, or semi sweet and white chocolate chips, and microwave them in seperate bowls slowly, until melted, adding a tablespoon of oil to make the chocolate a little more creamy. Then with a fork drizzle a little bit of the white chocolate on a cookie sheet lined with wax paper, then drizzle the dark chocolate on top of that...not mixing the two just drizzling them. Then add what ever you'd like... any kind nuts, m&m's or other candy bar bits, dried fruit ( I added m&m's and peanuts) and end with a little more drizzling of each chocolate on top. Let stand in the frig til it hardens, and break into pieces. It looks so festive and impressive even though it isn't hard to make.
The Valentine cookies came from Martha Stewart and I thought I would share her recipe too.
Makes several dozen, depending on cookie size
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)
1.In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2.To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3.Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4.To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.
.Read more at Marthastewart.com: Valentine Cookies - Martha Stewart Recipes
I hope you enjoy trying some of my Valentine treats this weekend. Delisish!!!
And as always don't forget to check out some of the awesome new platters from Blessings Unlimited to show off your goodies!