Valentine’s Day – Feasting Is Fun

Marshmallow Topped Rich Chocolate Brownies

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends.

Since it is half term this week, here in England I created a bake that children can get involved in. While adult supervision may be needed for certain stages of brownie baking process, decorating is child’s play. Whether that be children in your care, or the inner child within us all. Simply looking at these brownies screams fun and that is of upmost importance to us here at Feasting is Fun!

While many children are happy to share, some thrive better when given their own blank canvas (or brownie in this case) to with. Because it is easy to divide the baked brownie in half, or quarters, or however many children you have helping, decorating these brownies couldn’t be more fun! Disposable piping bags are easy to get hold of, check the baking aisle of your local supermarket. However small sandwich or freezer bags can double as a great substitute. Simply cut a small hole in one corner, once the bag is filled.

Likewise, should very young children be taking part, icing sugar with a little water and colouring added, removes any risk from piping warm chocolate. Be prepared. If making these brownies with children of any age, including some adults, things will get messy and get eaten! Yet that is the fun of making and eating these brownies. Make sure there are plenty of paper towels to hand.

Recipe: Marshmallow Topped Rich Chocolate Brownies

For the brownies:

250g/9oz Milk Chocolate

250g/9oz Dark Chocolate

1/4 tsp Sea Salt – I use Maldon

275g/10oz Unsalted Butter – cut into squares

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Bicarbonate of Soda

100g/4oz Plain White Flour

For the topping:

100g/4oz White Chocolate

100g/4oz both pink and red Rainbow Dust Colour Melts available from Party Animal Online

Large and Small Marshmallows

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

You will need a 34cm x 24cm x 5cm (13.5in x 9.5in x 2in) tin lined with baking parchment.

First of all break/cut both milk and dark chocolate into small pieces, approximately 1cm.
Place the chocolate and butter into a heatproof, microwaveable bowl.
Heat in the microwave on medium for 30 second bursts, stirring after each heat burst.
As soon as the butter is melted remove the bowl and stir continuously until all of the chocolate is melted and combined with the butter. Set aside to cool slightly.
In a separate bowl add the eggs, salt, sugar and vanilla extract. Whisk together until fully combined.
Pour the cooled chocolate into the egg mixture, stirring as you pour to combine both liquids.
Sift the flour and bicarbonate of soda on to the chocolate mix. Fold the flour into the chocolate mixture until is just combined.

Pour the chocolate brownie batter into the prepared tin.
Rap the tin hard on the worktop twice to release any trapped bubbles.
Place the tin in the centre of a preheated oven and bake for 20-25 minutes. The brownies are baked when the top has set and there is a very slight wobble in the centre. Over baking the brownies will cause them to be dry, instead of rich and fudgy.
As soon as the brownies are baked remove from the oven and leave to cool completely in the tin. Any cracks or crackles on the surface of the finished bake will close on cooling. Also the top is to be decorated and so they will be covered!

As soon as the brownies have cooled they are ready to be cut and decorated.
First of all using the baking parchment lift the brownie slab from the tin and place on a board.
Use a palette knife, run the flat side between the base of the brownie and the baking parchment.
Cut across the brownie in three equal portions. Now cut downwards five times, creating fifteen equal sized brownie squares. Alternatively cut the brownies into smaller portions.
Into three separate, heatproof and microwaveable bowls add the coloured rainbow melts and broken up white chocolate. Since it is easy to overheat white chocolate and especially the melts, heat each bowl separately in short bursts, stirring in between. As soon as the rainbow melts, or white chocolate start to melt remove from the microwave, stirring constantly until completely melted.
Decant each separate colour into a small, disposable piping bag. Just prior to using cut a small opening at the tip of the bag.
Starting with the darkest colour first pipe across the brownies in a diagonal fashion. Continue piping with the next colour, reserving the white chocolate for last.
Place a large marshmallow on to each individual brownie. With Valentine’s Day nearly upon us I used marshmallow hearts. Also sprinkle over smaller, mini marshmallows.

Next pipe the runnier white chocolate over the entire brownie, including the marshmallows.
Finally sprinkle over more mini marshmallows. These will stick to the melted white chocolate.
Set the brownies aside in a cool place to allow the chocolate to set. During warmer weather place in the fridge to set.

You can choose any colour combination you like. Even personalising the brownies by piping names or Happy Birthday. Also for special celebrations sprinkle over edible gold stars or coloured sugar balls. The simple rule to remember when decorating is to use the darkest colours first, finishing with the lightest. Resulting in a creation that really pops.

To serve the brownies cut through the chocolate and marshmallows at the same point where the individual brownies had previously been cut.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Marshmallow Topped Rich Chocolate Brownies you may also like these:

Caramel Crunch Rocky Road Bars

Chocolate Dipped Shortbread Heart Cookies

Maltesers Popping Candy Cupcakes

While making these brownies I did not have any little people to help me. Yet when writing up this blog post and especially, choosing and editing the photographs it struck me that this is exactly the sort of fun, mess filled activity that children enjoy. And yes I completely acknowledge the inner child in me and the fun I had while decorating these brownies. If you have play dates arranged, these brownies make great gifts for them to take home.

Also, it has to be said, these brownies taste amazing!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Pink Heart Topped White Chocolate Cupcakes

Cupcakes in themselves are moments of happiness. Since it must be impossible to be angry whilst eating a cupcake? And, imagine an entire, miniature cake all to ourselves. Cute and delicious let me share with you these Pink Heart Topped White Chocolate Cupcakes.

Since Valentines Day is only a few days away, creating a beautiful and tasty cupcake seemed a good idea. While I have mentioned in previous posts such as Chocolate Dipped Shortbread Heart Cookies, that every day should be an opportunity to show those we love and appreciate them, February 14th is the day of love. So to celebrate, these white chocolate chip cupcakes frosted with a velvet white chocolate buttercream, finished with a pink chocolate heart, fit the bill perfectly.

FF Pink Heart Topped White Chocolate Cupcakes — Pink Heart Topped White Chocolate Cupcakes

As these delightfully light cupcakes are so pretty they are also perfect for parties, celebrations and of course to serve at a wedding. Because who wouldn’t want to receive one of these cute cupcakes?

While simple and easy to make, this recipe is designed so that novice bakers can follow and bake incredible cupcakes. Also the buttercream is piped without a nozzle, therefore deleting a need for more equipment. Since a plastic freezer bag can double as an icing bag, simply cut off one corner to leave a 1cm opening, this recipe really is for everyone.

Recipe: Pink Heart Topped White Chocolate Cupcakes makes 12

For the Cupcakes:

100g/4oz Unsalted Butter at room temperature

100g/4oz Caster Sugar

Small Pinch 1/8tsp Sea Salt – I use Maldon

2 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

2 tsp Whole Milk

100g/4oz Self Raising Flour, alternately use the same quantity of Plain White Flour and add 1 tsp baking powder

50g/2oz White Chocolate Chips

For the Buttercream:

125g/4.5oz Unsalted Butter at room temperature

250g/8.5oz Icing Sugar

150g/5oz White Chocolate suitable for melting

Up to 2 tbsp Whole Milk

Pink Jazzy Hearts available from Amazon

Optional pink/white sugar balls

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

Making And Baking The Cupcakes

First of all, line a muffin tin wth 12 cupcake cases.
Place the butter, sugar and salt into a large bowl.
Whish together until pale and creamy.
Add the eggs and vanilla extract to the bowl. Also, sift the flour (and baking powder if using) into the same bowl.
Whisk the ingredients together adding milk as you whisk. Continue until the mixture is uniform in texture, avoid over mixing as this can cause a tough, baked cupcake.
Add the white chocolate chips and fold into the batter.

Spoon the cake batter into the cupcake cases, dividing it evenly between them.
Place the cupcakes in the centre of the preheated oven and bake for 20-30 minutes.
The cupcakes are baked when they have risen, are golden in colour and spring back from a light touch. An inserted skewer or tooth pick will come out clean.

As soon as the cupcakes are baked remove from the oven.
Allow to cool for 10 minutes in the tin and then transfer them to a cooling rack.
While the cupcakes finish cooling make the buttercream.

Decorating The Cupcakes

Break up the white chocolate and place into a heatproof, microwaveable bowl. Heat on medium for 30 second bursts, stirring after. As soon as the white chocolate starts to melt remove from the microwave. Continue stirring until all of the chocolate has melted. Set to one side to cool slightly.
Place the butter and icing sugar into a bowl. Whisk until just combined.
Pour the melted white chocolate into the bowl and continue whisking, adding milk, a little at a time, to achieve a good piping consistency.
Place the piping bag, without a nozzle attached, into a large jug. The piping bag should have an opening of approximately 1cm.
Fill the piping bag with the white chocolate buttercream.

As soon as the cupcakes are cold they can be decorated.
Keeping even pressure on the piping bag pipe a double swirl on top of each cupcake.
Top each cupcake with a pink heart and add sugar balls if wanted.

The outside of the buttercream will set slightly. So, if you are adding sugar balls, do so immediately after frosting the cupcakes.

Happiness is found in a delicious cupcake!

Serve the cupcakes to those you love and care about. Also share with those people you appreciate. While photographing the cupcakes our postman came to the door, he went away with a cupcake and a smile on his face.

Store these cupcakes for up to 5 days in an airtight container. Refrigerate during warm weather.

If you have enjoyed this recipe for Pink Heart Topped White Chocolate Cupcakes then you may also like these:

Chocolate Dipped Shortbread Heart Cookies

Strawberry Sweetheart Cake

Lemon Lime Gin Heart Bundt Cake

Most importantly these Pink Heart Topped White Chocolate Cupcakes have a simple recipe, available to all bakers regardless of skill level. Because, everyone should be able to create something beautiful and delicious to share with those they love. And, even those who are too shy to say how they feel, or write it in a card, can make a cupcake that says it all. Because, who knows, baking a cupcake could break down awkwardness between someone and their secret love. Ah the romantic in me is running away with itself!

However you spend Valentines Day, I would like to thank each and every one of you who reads, comments and supports Feasting is Fun. Because, you are all very much appreciated, every single day of the year.

So, whatever you are making, baking and creating in your kitchens, have fun creating and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

FF Chocolate Dipped Shortbread Heart Cookies — Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

Use whatever size cutter available to you. The recipe yielded 40 cookies using a 5cm x 5cm heart shape cookie cutter.

Recipe: Chocolate Dipped Shortbread Heart Cookies

100g/4oz Caster Sugar

200g/7oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Corn Flour (also known as corn starch)

250g/9oz Plain White Flour – I use cake and pastry flour from Shipton Mill

300g/10.5g Milk Chocolate – I use 34% milk chocolate callets from Callebaut

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making The Shortbread Dough

First of all add the butter, caster sugar and salt to a large bowl.
Whisk together until fully combined, pale and creamy in appearance.
Add the vanilla extract and whisk again until combined.
Sift the plain flour and corn flour into the bowl together.
Using a spoon gently mix the ingredients until it comes together in clumps.
Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.
With clean hands bring the dough together into a ball.
Place the shortbread dough on to the cling film and wrap into a disc shape.
Chill the dough in the fridge for at least 30 minutes.
While the dough is chilling line 2 large baking trays with baking parchment paper.

Cutting Out Abd Baking The Shortbread Hearts

As soon as the dough is chilled remove from the fridge.
Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.
Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.
Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.
As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.
Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.
While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.
Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.
Allow the baking trays to cool completely.
Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.

Cool the shortbread hearts completely before the next step.

Dipping The Cooked Shortbread Hearts In Chocolate

Chop up the chocolate and place into a microwaveable, heatproof bowl.
Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.

Lay a long strip of baking parchment on to the worktop.
Take one shortbread heart at a time and hold on the opposite side that is to be dipped.
Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.
Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.
Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.
Once finished leave the chocolate to set completely on the cookies.

Store the finished shortbread hearts in an airtight container.

Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

FF Single Shortbread Heart Cookie — Chocolate Dipped Shortbread Heart Cookies

If you have enjoyed this recipe for Chocolate Dipped Shortbread Heart Cookies you may also like these:

Chocolate Fudge Brownie Bites

Strawberry Topped Chocolate Heart Pavlova

Chocolate Heart Cookies

Showing appreciation and love in a way suited to the recipient is a gift in itself. Either a small thank you, a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova has a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. Ultimately, this is the perfect dessert to share with those you love. And did I mention that it’s also Gluten Free!

I adore pavlova. Both making and eating it! Because this chocolate heart pavlova is as pretty as it is easy to make. So, simply follow the recipe and instructions and you too can bake this beautiful dessert.

Celebrating love

Last week we celebrated Valentine’s Day. So, I set about creating something that would be perfect to share with those I love. Although, every recipe posted on Feasting is Fun, is designed to be shared! Since hearts, strawberries and chocolates are all associated with February 14th, they are all incorporated in this recipe. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion. It is definitely worth making anytime love is being celebrated.

FF Chocolate Heart Pavlova — Strawberry Topped Chocolate Heart Pavlova

For this pavlova I piped the meringue heart and added swirls around the outside, defining the heart shape. So, if I can make this pavlova, then so can you. Most importantly it really isn’t difficult to do, and it creates a pretty finish. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. Resulting in meringue mixture that resembles a light, airy mousse. And once baked it keeps it’s shape perfectly. Yum!

FF Strawberry Topped Chocolate Heart Pavlova — Strawberry Topped Chocolate Heart Pavlova each layer distinct.

I adore the way that whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Since it moulds and fills the pavlova’s contours. While creating a soft, velvety contrast to the crisp and fudgey pavlova. Finally, chocolate dipped strawberries add a touch of decadence, crowning this dessert with their contrasting colours.

FF Pavlova and tea — A slice of pavlova served on heart embellished china.

One mouthful of this delightful, gluten free dessert and your tastebuds are lost to the complimenting flavours and contrasting textures. And one serving provides plenty of time to fully appreciate this beautiful pavlova. Although I promise not to tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites – use the yolks to make lemon curd

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

Scant 1/4tsp Salt – I use Maldon

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries – I use British strawberries whenever possible

100g/4oz Milk Chocolate

50g/2oz White Chocolate

Method: Preheat the oven to 200/180C fan, gas mark 6, 400F.

Making the meringue:

Prior to starting this recipe ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. Because the presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

First of all, pour the egg whites into the large clean, prepared bowl.
Whisk until the egg whites hold a stiff peak.
Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton #1M.
As soon as the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar and salt.
Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.

Creating the heart shape and baking the Pavlova:

Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
Fill the piping bag with the remaining chocolate meringue.
Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.

Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3, 325F. Do not open the oven door whilst baking!
Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.

Chocolate covered strawberries

While the pavlova is cooling the prepare the chocolate strawberries. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Zap for 20 seconds at a time in the microwave, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.

Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Also keeping the strawberries refrigerated helps the chocolate set quickly, especially during warm weather.
Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.

Filling And Decorating The Strawberry Topped Chocolate Heart Pavlova

As soon as the pavlova is completely cooled remove from the oven.
Pour the cream into a bowl and whisk until it has thickened but is not stiff.
Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
Spoon the cream inside the shell of the pavlova.

Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.

Chop the remaining strawberries into fairly small pieces and sprinkle them around the whole strawberries. Alternatively, use whatever berries are in season at the time of making.

Finally all that is needed is someone to share this stunning dessert with. Because all food tastes better when shared!

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. Although the pavlova can be made the day before and left to cool, overnight in the oven. Also, the strawberries can be prepared 4 hours ahead and left in a cool place or placed in the fridge. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

Creating recipes that are accessible to as many people as possible is important to me. So, all of the pavlova recipes on this blog are gluten free. Therefore, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. And hopefully no one feels that they have been ‘too much bother’ due to dietary limitations they may have. Resulting in a relaxed inclusive meal that everyone can share in and enjoy.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Lloyds Chocolatiers Product Review

Carrying out reviews is always a pleasure and sometimes a challenge here at Feasting is Fun. While taking great care to bring an honest, thorough review, creating new recipes can sometimes stretch me. Yet challenging myself to come up with new ideas, is, ultimately, what delivers the most satisfaction. With this in mind, I hope you enjoy my Lloyds Chocolatiers Product Review.

Receiving such a varied selection was a real treat. Allowing me to get creative with my recipes. Since Valentine’s Day is nearly upon us, the chocolate hearts immediately grabbed my attention. A delicious variety of truffles, filled with ganache, whipped fruit fillings and the most incredible caramel. These chocolates became the inspiration behind my Chocolate Heart Topped Rose Bundt Cake . Perfectly complimenting the rose and vanilla flavoured cake, I highly recommend them.

Included in the package were also some beautiful Rose and Violet chocolate fondants. The finish on these chocolates is outstanding and our daughter observed that they resembled marbles, such was the shine. These chocolate fondants would also work well with the Rose Bundt Cake. While the Rose fondants had a subtle flavour, similar to turkish delight, in comparison the Violet fondants were stronger. Reminiscent of years gone by, both flavours were enjoyable.

Presentation of all the chocolates was outstanding. Great care had been taken to ensure that they arrived in perfect condition, always a consideration when ordering any product online, especially food items. Also, each individual product’s packaging was sleek, streamlined and designed to show the product off at its best. While it also protected the chocolates.

Chocolate truffles are a weakness of mine. Add in a splash of something boozy and I’m sold! Yet, occasionally I am disappointed. Too much alcohol and the truffle is ruined. Not so with these delicious beauties. The gold wrapped chocolate truffles contain just the right amount of whiskey and are finished with a dusting of cocoa. While the vermicelli covered chocolate rum truffles just edged past, in terms of my flavour preference. Both are delicious and highly recommended.

Finally, the chocolate bars. The milk chocolate was creamy, yet not too sweet. This is a great chocolate bar. When ordering chocolates as presents, one or two would also be added to the basket! The white chocolate bar is sublime. Most white chocolate is very sweet. Too sweet. Not Lloyds Chocolatier’s white chocolate bar. A great balance of creaminess and vanilla. This simple, yet excellent bar of chocolate could well be my undoing! While a little on the pricey side, the flavour is absolutely worth it, for both chocolate bars.

White Chocolate Valentine’s Bark

As part of the Lloyds Chocolatiers Product Review this White Chocolate Valentine’s Bark was made. The recipe is simple and requires only 2 ingredients.

1 x 110g White Chocolate Bar – from Llyods Chocolatier’s

Heart Sugar Sprinkles – available from most supermarkets.

Making the White Chocolate Valentine’s Bark:

First of all, line a baking tray with baking parchment.
Next chop up the white chocolate until it is in small pieces. Less than 1cm in size.
Place approximately two thirds of the chopped white chocolate into a heatproof, microwaveable bowl.
Heat the chocolate for 20 seconds at a time, stirring in between each heating.
As soon as the chocolate is melted add the remaining chopped chocolate to the bowl and stir until all of the chocolate is completely melted. If necessary, heat for a further 10 seconds at a time, in the microwave.
Once melted stir to ensure the melted chocolate is free from lumps.
Pour the melted chocolate on to the baking parchment.
Using either an off set spatula or the back of a spoon spread the chocolate out into a rectangular shape.
Ideally the chocolate should be about the thickness of a one pound coin, 3-4mm.
Scatter over sugar heart decorations, while the chocolate is still tacky.
Place the baking tray somewhere cool to allow the chocolate to set. During very hot weather it may have to be placed in the fridge for a few minutes.

Once the chocolate has set it is ready to be cut.
Use a sharp, un-serrated knife to cut 4 lines, equally spaced, from top to bottom.
The chocolate will naturally crack into shards.

Place the heart studded chocolate shards in a pretty bowl to serve.

The White Chocolate Valentine’s Bark can also be placed into cellophane bags, tied with pretty ribbon and given as presents.

Considering that all of the chocolates are handmade by Lloyds Chocolatier’s, I was very impressed the the sharp snap of the chocolate bark. While tempering chocolate can be quite a procees. Certainly one I am happy to leave to the proffessionals. In comparision the easy tempering technique used here gave great results.

Whatever type of chocolate you enjoy, or wish to give as a gift, I highly recommend Lloyds Chocolatiers. From variety to beautiful packaging, they certainly make great chocolate.

If you have enjoyed this post Lloyds Chocolatiers Product Review you may also like these:

Luxury Amaretto Hot Chocolate

Raspberry Chocolate Pavlova

Chocolate Sunflower Cake

Whether you celebrate Valentine’s Day, or not, creating something delicious for loved ones is always fun. Either adorning a cake with beautiful chocolate hearts, or making chocolate bark with the children, a personal touch can add so much more, any day of the year. Such as remembering someone’s favourite chocolates.

Whatever you are baking, making and creating in your kitchens, have fun preparing your feast and remember, food always tastes better when it is shared.

Sammie xx

Lloyds Chocolatiers provided me with the chocolates in this post, for the purposes of a review. All content, photography, opinions and views are my own. Please see my Disclosure Policy.

Chocolate Heart Topped Rose Bundt Cake

Valentine’s Day is nearly upon us and whether you subscribe to red hearts, roses and all things lovey-dovey, or not, walk down any high street and you can’t fail to avoid it. For me, each day is about expressing my love to those around me. Most importantly my hubby, our children and then my beautiful sister and her amazing family. Whether you celebrate February 14th as a specific day to show people your love, or choose other days, every single day, this Chocolate Heart Topped Rose Bundt Cake is sure to be well received.

Love, for me is about showing someone I’ve thought of them. It can be a small act of making a cup of tea and a kiss, or it can be a grander gesture, such as buying theatre or concert tickets. One way I like to show loved ones that I’ve thought of them is to bake or cook for them. Making their favourite meal, baking cookies such as these Chocolate Heart Cookies, all adds to the love in our home.

Something absolutely guaranteed to win most people round is chocolate. Having been sent a beautiful selection of chocolates from Lloyd’s Chocolatiers, I wanted to show them off. As the chocolate hearts are filled with delicate whipped creams, caramel, praline or divine caramel, they provide the perfect decoration to this lightly flavoured cake. Easily removed when served, they create a stunning addition to any plate.

Made with love. Served with love. These beautiful and varied chocolate hearts create a stunning dessert plate. This definitely says “I love you”.

FF Chocolate Heart Rose Bundt Cake — **Chocolate Heart Topped Rose Bundt Cake**

While baking a chocolate cake may seem an obvious choice, I instead decided to choose a flavour to compliment the chocolates. Keeping the rose flavour subtle within the cake also stops it from overpowering the chocolates. Since the aim is, that each should compliment the other. Finishing with an un-flavoured glaze and dust of glitter, takes this cake from pretty to elegant.

Recipe: Chocolate Heart Topped Rose Bundt Cake serves 8-10

For the cake batter:

275g/10oz Unsalted Butter softened

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – or Vanilla Extract

6 Large Free Range Eggs

1tsp Rose Extract – I use Nielsen-Massey

300g/11oz Plain White Four

2tsp Baking Powder

100g Full Fat Natural Yoghurt- I use Yeo Valley

For the icing and decoration:

450g/1lb White Unflavoured Icing Sugar

100mls Cold Tap Water

Edible Glitter – I use My Cake Decor gold glitter pump spray

Chocolate Hearts

Method: Preheat the oven to 160C/140C fan, gas mark 3

First of all, ensure the Bundt pan is clean and dry. Shake the can or bottle well. Spray, or brush Wilton cake release thoroughly using a soft pastry brush. Note – if the weather is cold the liquid in the bottle may be difficult to squeeze out and brush. Stand the bottle in a jug of hot water for 10 minutes, shake well and use.

Making the cake batter: Into a large bowl add the softened butter, sugar and salt.
Whisk/beat together until well combined, pale and creamy.
Next, into a separate bowl, sieve the flour and baking powder together – dry ingredients.
Into the creamed butter bowl add the vanilla paste, rose extract and 2 eggs. Then add one third of the dry ingredients. Mix until just combined.
Add a further 2 eggs, another third of the dry ingredients and mix as before.
Finally, add the last 2 eggs, yoghurt and the last third of the dry ingredients. Mix until thoroughly combined, however take care not to over mix.
Spoon the cake batter into the prepared Bundt pan, pressing down as you do. Smooth the top of the batter with a spoon.
Place the Bundt pan in the centre of the oven and bake for 1hr – 1hr 15 minutes.
The cake is baked when it is golden in colour, shrinking away from the sides of the pan and an inserted skewer comes out clean.
Once baked remove the cake from the oven.

Allow the cake to cool in the tin for 10 minutes.
Now turn out the Bundt cake on to a cooling rack.
Leave the cake to cool completely before icing.

While the cake is cooling, make the glacé icing.
Sift the icing sugar into a bowl.
Add the water and stir thoroughly, until a smooth consistency is achieved.
When cool, place the cake on the cooling rack, over a clean baking tray. This will catch any excess icing drips.
Start to spoon the icing over the top of the cake, working your way around the cake.
Continue to spoon icing through the central hole and around the outside until the cake is fully covered.
Leave the icing to naturally drip from the cake and finally set.
If using, dust the cake with edible glitter.
Move the cake on to a serving plate or stand.

Place the chocolate hearts on top of the cake, reserving some for serving alongside.

Serve with love and a smile.

The cake will keep in an airtight container for up to 5 days. If it lasts that long.

If you have enjoyed this recipe for Chocolate Heart Topped Rose Bundt Cake then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

Strawberry Sweetheart Cake

Lemon Blueberry Bundt Cake

Nordic Ware have a range of different shapes and styles of Bundt Pans. Since they are not cheap they are an investment worth looking after. Especially, if like me, cake decorating isn’t your strongest point. Yet, if looked after properly, the detailed Bundt Pans will last you a lifetime. Because each cake baked has love stirred into it, nothing else can compare with the taste. Ultimately they pay for themselves, with magnificent cakes that aren’t bought from a bakery.

On Valentine’s Day and everyday, I wish you love, health, peace and happiness.

Sammie xx

LLoyds Chocolatiers sent me the chocolate hearts to try. All content, photography, views and opinions are my own. Please see my Disclosure Policy.

Strawberry Sweetheart Cake

So, this Strawberry Sweetheart Cake is what I bake for my wonderful Hubby, on Valentine’s Day. Vanilla flavoured sponge, split in two with a slathering of strawberry jam in the middle, sealed with buttercream roses. Because is a there a better way to say those three precious words ‘I Love You’ than with cake?

Since I’ve baked and created a few chocolate recipes for Valentine’s Day like Chocolate Heart Cookies, and Chocolate Fudge Brownie Bites which are utterly delicious, for the day itself I wanted to bake a cake with simple flavours. Sugar and Crumbs sell are range of naturally flavoured icing sugars. And so to make the buttercream frosting for this cake using the Strawberry Milkshake flavour is delicious. The taste is truly like strawberry milkshake and makes this cake absolutely sing on your tastebuds. Alternatively you can use plain icing sugar and flavour it. Also, Foodie Flavours sell a great range of natural food flavourings.

Rather than cover the cake with a smooth layer of buttercream I chose to pipe roses over it. Although I am not a trained cake decorator, I promise that the piped roses are not difficult. Because if I, with my wobbly hands can pipe them, you can too. And the effect of the roses gives this Strawberry Sweetheart Cake a very professional finish. While only you and I will know how easy it really is.

Piping buttercream roses:

First of all fit a large star tip (I used a Wilton 1M piping tip) to your piping bag and fill with the buttercream. Practice on a clean plate first. Imagine writing the letter e, when you get to the end of the e you contine round in a complete circle. It is that easy!! A few practices, keeping the pressure on your piping bag steady and you will have piped roses! This cake is only the second time I have piped these roses! The first time was these Raspberry Ripple Almond Cupcakes.

I will admit that piping the roses around the sides was a bit harder. So I piped either side of the heart first and once I’d got the hang of it piped the final rose on the point of the heart. Continuing with the same tip, I piped little stars in between the roses to fill in any gaps and then defined the heart by piping stars all the way around the top edge.

Strawberry Milkshake Sweetheart Cake — Strawberry Sweetheart Cake a view of the side – using piped stars to fill in any gaps.

A sprinkle of sparkle:

Finally, glitter, shiny hearts and more heart sprinkles finished this cake off beautifully. At least that’s what my hubby thought and this cake was made especially for him!

Baking for my family, as I’ve mentioned before, is one way I like to show them my love. This past year has been very hard on us all, due to my seizures (see here). Especially my hubby, who has looked after not only me, but our three gorgeous children, as well as holding down a demanding, full time job. Wanting to show my love for him on this particular day was very important to me and as a family, we all get to eat the cake, my way of saying thank you and I Love You all.

Recipe: Makes One Strawberry Sweetheart Cake serves 20

250g/9oz Caster Sugar

250g/9oz Unsalted Butter – at room temp.

1/4tsp Salt – I use Maldon

1tsp Vanilla Bean Paste or Vanilla Extract

250g/9oz Plain White Flour

2tsp Baking Powder

6 Large Eggs – I always use free range

200g/7oz Strawberry Jam

Assortment of sprinkles and edible glitter

For the buttercream

500g/1lb 2oz Strawberry Milkshake Icing Sugar – or alternatively use plain icing sugar and add your own flavouring to taste.

250/9oz Unsalted Butter very soft

2tbsp Boiling Water

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F – this cake is cooked low and slow.

Making the cake:

First of all butter and line the base of a heart shaped tin with baking parchment. If the tins are shallow split the mixture, so that it comes half way up your cake tin.
Into a large bowl add the butter and sugar.
Whisk until pale and fluffy – 5 minutes.
Add the vanilla and whisk to combine.
Sift the flour, baking powder and salt into another bowl (dry ingredients).
Add one third of the dry ingredients and 3 eggs.
Whisk slowly until combined.
Repeat using one third of the dry mixture and 3 eggs.
Whilst whisking slowly add the final third of the dry mixture.
Remove the whisk and give the bowl a thorough mix using a soft spatula, ensuring all the ingredients are well combined.

Baking the cake:

Place the cake tin in the centre of the oven and bake for 1 hour 15 – 30 minutes.
The cake is baked when it is golden brown, springs back from a light finger press and an inserted skewer comes out clean.

Place the cake tin on a large trivet or cooling rack.
Allow the cake to cool completely in the tin.

Filling and decorating the cake:

Once the cake is completely cold, tip out of the cake tin and place on a cake stand or board, so that the flat bottom is uppermost.

Slice the cake in half.
Lay the uppermost half on a spare board.

Spread the strawberry jam over the bottom half so that it doesn’t quite reach the edge.

Sing a spoon spread jam on to the bottom half of the cake.

Making the buttercream:

Place the very soft butter into a large bowl.
Sift in the flavoured, or plain, icing sugar into the bowl and add 2 tablespoons of boiling water (add 1 teaspoon of vanilla extract, or th required amount of flavouring, if not using flavoured icing).
Starting slowly, whisk the ingredients together, increasing the speed as the icing sugar becomes fully incorporated.
Continue whisking for 5 minutes, this will ensure the icing is smooth and light.
Fit a large icing bag with a large star tip.
Finally, fill the icing bag with whpiped buttercream.

Icing the Strawberry Sweetheart Cake:

Start with the surface of the cake and pipe a rose swirl at the top, where the dip in the heart is.
Continue piping rose swirls symmetrically, either side, of the heart.
Finish with a rose swirl at the bottom point of the heart.
For the sides, start at the top of the heart bump, on one side and pipe rose swirls around one side and then the other, leaving the bottom point.
Go back to the top of the heart and pipe one rose in the heart dip and and additional rose to fill in between the two roses.
Repeat on the other side.
Now pipe a rose swirl on the bottom point of the heart.
Pipes stars wherever there are gaps and visible pieces of cake on the top and sides, trying to keep the pattern symmetrical – especially on the top of the cake.
Also pipe stars on the top of the cake around the heart outline.

Finishing touches:

Now you can sprinkle away. I firstly gave this beautiful cake a good dusting of white edible glitter and then sprinkled two different styles of hearts over it.

Place the cake somewhere cool to set for a couple of hours. This cake spent the night in our porch, since it was particularly chilly February evening.

Because of the addition of boiling water into the buttercream mixture, this buttercream will not develop a hard crust. As this not only improves the texture whilst eating the cake, but also means that the buttercream is a dream to slice through!

This Strawberry Sweetheart Cake will keep in an airtight container, for up to 5 days, if left somewhere cool – I would advise keeping it in the fridge during the summer. Although, having just eaten a slice, I can’t imagine this cake hanging around for long, especially in our house!

Because making this cake is so beautifully easy, it would be perfect for birthdays, engagements, anniversaries and maybe even small weddings. Also, you can easily tint the buttercream with food colouring. I used Sugarflair and Wilton edible food colouring gels. You really only need a tiny (tip of a cocktail stick) amount to produce a beautiful pastel shade.

Whatever you are doing, whether alone or with others, I hope that you know you are loved, see Important Stuff.

If you have enjoyed this Strawberry Sweetheart Cake, then you may also like these:

Chocolate Heart Cake

Heart Engagement Bundt Cake

FF Strawberry Sweetheart Cake — Heart Engagement Bundt Cake

Raspberry Lemon Celebration Layer Cake

While I love baking, I also recognise that I am not the world’s best cake decorator. Yet with a little practice I have perfected, the very “on trend” piped rose technique. There is truth in the saying “A little practise goes a long way.” Especially when seeing the finished results and the delight on the recipient’s face when presented with a stunning cake. Most importantly for me is the love that goes into making, baking and decorating a cake.

Sammie xxx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Fudge Brownie Bites

Do you like chocolate? I mean really, really love it? Yes! Then you will go crazy for these Chocolate Fudge Brownie Bites. The ultimate, easy brownie recipe!

Because these Chocolate Fudge Brownie Bites are C R A Z Y good, which shouldn’t be surprising when you consider how much chocolate is in these little edible, morsels of happiness!

Although I have a few brownie recipes already on this site, such as Nuts About Brownies and they are all utterly delicious. Instead, I wanted to make a Brownie that stood alone on its own, deep, chocolatey merit. nuts, no extra topping, apart from the optional white chocolate heart. Just pure chocolate fudge brownie bliss.

And wow these certainly deliver. Above all these deliver on deep chocolate flavour, perfect amount of squidge, leavingyou wondering just how these Chocolate Fudge Brownie Bites manage to hold together. Also they have a satisfying depth of sweetness, melting against your tongue.

FF Chocolate Fudge Brownie Bites — Chocolate Fudge Brownie Bites

So, if you want a straight up brownies, no faffing with nuts and the like, just one hundred per cent chocolatey goodness, this is the only recipe you need.

Finally one quick, yet impoarrant note, these brownies contain A LOT of chocolate, it really is worth using the best quality chocolate that you can afford. Because, it really does make a difference to the finished taste and texture.

Recipe: Makes 24 Chocolate Fudge Brownie Bites

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

300g/11oz Chocolate Chips or Chunks

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate – optional

Making the brownie batter

Preheat oven to 170C/150C fan, gas mark 3, 325F.

First of all line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil.
Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Set the bowl to one side to allow the chocolate to cool slightly.

Into another large bowl add the eggs, vanilla and sugar.

Mix together to combine.
Whilst still slowly mixing pour the cooled chocolate mixture into the larger bowl.
Mix until completely combined – try not to incorporate too much air whilst mixing.
Sift the flour, bicarbonate of soda and salt into the bowl.
Add the chocolate chunks.

Using a large metal spoon, fold all the ingredients together.
Pour the brownie mixture into the foil lined tray.

Give the baking tin a good couple of sharp taps on the worktop. This will bring any air bubbles to the surface.

Baking the brownies

Place the baking tin into the oven and cook for 35 – 40 minutes.
Halfway through the cooking time remove the tin from the I’ve and give it another sharp tap against a heatproof surface.
The brownies are cooked when the outside edge has set and the top of the brownies has the familiar, sugar cracked look. There should still be a little wobble to the centre of the tin.
As soon as the brownies are baked remove the tin from the oven and allow the brownies to cool completely in the tin.
Once cooled turn the brownies out onto a board and removing the foil.

Slicing and decorating the brownie bites

Cut across the brownie at 4 even spaces, then cut down at 6 even spaces. Now you have 24 delectable Chocolate Fudge Brownie Bites! These truly are delicious as the are. Seeing as Valentine’s Day is almost upon us, I couldn’t resist piping some white chocolate hearts on them.

Simply pop some white chocolate, broken up, into a microwaveable bowl and melt using 20 second bursts, in the microwave until two thirds melted. Then stir continuously until the chocolate is a smooth liquid.

Spoon the melted chocolate into a small, disposable piping bag and cut the tip off, leaving a very small hole. I found it took a bit of practise, getting even hearts and that it was better if I piped the heart in one complete go.

However you pipe your hearts, your loved ones will enjoy these Chocolate Fudge Brownies Bites, not just because they taste so amazing, but more importantly because you have baked them with love, to show people they are loved.

Do you like to celebrate Valentine’s Day, with your significant other, or with all of your loved ones?

If you have enjoyed these Chocolate Fudge Brownie Bites you may also like these:

Caramel Crunch Rocky Road Bars

Bakery Style Soft Triple Chocolate Cookies

Chocolate Heart Cookies

I wish you all a very happy Valentine’s Day and sincerely hope you know that you are loved see Important Stuff.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

Chocolate Heart Cookies

Valentine’s Day is fast approaching. So what better way to show our family and friends, how much they are loved and appreciated by baking a big batch of these Chocolate Heart Cookies.

Although it is nice to take one day out of the year, such as Valentine’s Day, to let people know we love them, I think it is far more important to tell those we love every day. To ‘love’ is a verb, a doing word and so the act of loving people, should be part of our daily lives.

I love baking for my loved ones and seeing their faces as they bite into something delicious, made by me for them. Because it shows them that they are important to me and loved very much.

These Chocolate Heart Cookies can be made for a fraction of the cost of buying Valentine’s Day gifts and they are so personal. When they are made you make them with love. And there is also an added bonus, you can make these all year round and believe me, these cookies are so utterly delicious, your loved ones will keep coming back for more!!

Biscuits packaged in cellophane and ribbon to give as gifts. — Chocolate Heart Cookies as edible gifts.

Great Quality Ingredients Produce The Best Results

The reason for the outstandingly, melt in the mouth flavour of these cookies, is, because they contain cream cheese.

Didn’t see that one coming – hey? 😉

Yep, good old Philly makes a real difference to the soft, almost, truffle like, texture of the cookies and they taste amazing too!

If you are going to make these cookies, it’s worth using a good quality cocoa powder, as that directly affects the chocolate flavour of these hearts. You only use 50g per batch, so it works out pretty cost effective, overall. I use Callebaut as it gives consistently great results.

I used a fluted heart cutter and was happily surprised that each cookie kept the definition during baking.

Pretty packaged biscuits to give as edible gifts. — Chocolate Heart Cookies

Recipe: Makes 20-30 Chocolate Heart Cookies, depending on cutter size.

150g/5oz Soft Light Brown Sugar

100g/4oz Unsalted Butter at room temperature

100g/4oz Full Fat Soft Cheese – I use Full Fat Philadelphia Cream left out of the fridge to come up to room temperature

1/4tsp Salt

1 Large Egg Yolk

1/2tsp Vanilla Bean Paste – alternatively 1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour – plus extra for dusting the worktop

100g/4oz White Chocolate

Method:

Making The Cream Cheese Chocolate Cookie Dough

First of all add the softened cream cheese, butter, salt and sugar to a large bowl.
Whisk together until fully combined.
Now add the egg yolk, vanilla and whisk in.
Sift the flour and cocoa into the bowl.
Mix together until uniform in colour and texture.
Wipe the work surface with a clean, damp cloth.
Lay cling film over the damp worktop, it will stick and not move.
Place the cookie dough onto the cling film, form into a disc a wrap tightly.
Place the wrapped cookie dough into the fridge to chill for one hour.

When you are ready to bake the Chocolate Heart Cookies preheat the oven to 170C/150C fan, has mark 3, 325F.

Cutting Out And Baking The Heart Shaped Cookies

Line 2-3 large baking trays with baking parchment.

If the cookie dough has been in the fridge for more than a few hours (I made the dough on Sunday and baked on Monday), remove and leave to warm slightly for 30 minutes. This will prevent the dough from cracking.
Divide the dough in two and wrap one half in the cling film.
Lightly dust the worktop with flour.
Roll the dough out to approx 1/4 inch thickness (6mm).
Ensure you are constantly moving the dough and lightly dusting the worktop with flour – as this dough can get quite sticky.

Using a 2 inch (5cm) heart cutter, cut out the cookies.
Re-rolling the cookie dough so you can get the maximum number of cookies from it.
Roll the second half of cookie dough and continue as before.
I cut out 27 cookies.

Place the baking trays into the oven and bake for exactly 10 minutes.
The cookies will have a slightly matt appearance when baked.
As soon as cookies are baked remove the trays from the oven and allow the cookies to cool on the tray.

Decorating The Chocolate Heart Cookies.

First of all lay the cookies out in a uniform manner. This makes it easier to pipe the melted chocolate on.
Into a heatproof and microwaveable bowl add the chopped up white chocolate.
Heat on 20 second bursts – remembering that white chocolate keeps its shape when melted.
Stir after every 20 seconds and remove just before all the white chocolate has completely melted.
Continue stirring until all the chocolate has melted.
Spoon the warm, melted chocolate into a disposable piping bag – alternatively, use a fork to drizzle the chocolate over the cookies.
Snip the very end off of the piping bag so that there is only a small hole.
Pipe a squiggle pattern over the heart cookies, I find it easier to pipe them in vertical lines (from top to bottom) without stopping, lifting the bag tip upwards after the last heart in each line is drizzled.

Allow to cool completely. This can take a little while and during hotter weather (it is Winter here now) they may need to go into the fridge to set completely.

These are the perfect ‘I Love You’ gift anytime of the year!

Keep the cookies in an airtight container and eat within 5 day. Refrigerate during warmer weather.

If you have enjoyed this recipe for Chocolate Heart Cookies, then you might also like to try these:

Chocolate Dipped Shortbread Heart Cookies

Chocolate heat cookies half coated in milk chocolate spilling out of a glass jar onto a pink heart doily. — Chocolate Dipped Shortbread Heart Cookies

Strawberry Topped Chocolate Heart Pavlova

Chocolate heart shaped meringue covered in whipped cream and chocolate dipped strawberries. — Strawberry Topped Chocolate Heart Pavlova

Chocolate Fudge Brownie Bites

Small brownie squares decorated with a piped white chocolate heart. — Chocolate Fudge Brownie Bites

While I am a romantic at heart and also very sentimental, I do enjoy showing those people that are close to me how much I care about them. And also how much certain people mean to me. Rather than always telling them, it is fun to bake a delicious treat and share it with those I love. There are definite benefits to having a keen baker in the family!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast, especially with those you love.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Ripple Almond Cupcakes

Today I am sharing my recipe for these Raspberry Ripple Almond Cupcakes with you. Moist, almond cupcakes, with a swirl of, pink streaked, raspberry ripple buttercream on top. And today these are definitely my favourite cupcakes ever. While I also may be a little bit obsessed with the buttercream frosting!

So, could you resist one ~~or two~~ of these delicious cupcakes?

I couldn’t! As soon as these photographs had been taken I ate two of these. I wanted the flavour sensation to continue after eating the first cupcake.

Naturally Flavoured Frosted Cupcakes — Raspberry Ripple Almond Cupcakes

A Gift Of Roses That Can Be Eaten!

Rather than giving roses for Valentine’s Day, or for other special occasions, why not bake up a batch of these delicious cupcakes? Also there are certain advantages to gifting these; they are easy to share and they are less of a dramatic statement than red roses, therefore more inclusive to groups of people that you love. Although, I can pretty much guarantee these Raspberry Ripple Almond Cupcakes won’t last as long as flowers.

Valentine’s Day is about love, whether that be your significant other, your family, your girl or guy friends. Show some love this Valentine’s Day, especially to those who may feel unloved.

You may have seen there are a few raspberry and almond recipes on this site. As well as this Raspberry Almond Cream Cake. Because the flavours go so well together. While I enjoy creating new recipes and flavour combinations, there are a few classics that I could never mess with.

And these Raspberry Ripple Almond Cupcakes bring two classic flavours harmoniously together. So that your taste buds will sing as you take your first bite.

Recipe: Makes 18 Raspberry Ripple Almond Cupcakes

175g/6oz Plain White Flour

1.5tsp BakingPowder

175g/6oz Unsalted Butter – soft

175g/6oz Caster Sugar

30ml/2tbsp Milk

1/4tsp Salt

1tsp Vanilla Extract

1/2tsp Almond Extract – I use Nielsen-Massey

For the buttercream

250g Raspberry Ripple flavour icing sugar – available from Sugar and Crumbs

125g/5oz Unsalted Butter – very soft

2-3tbsp Boiling Water

Pink Gel Food Colouring

Method: Preheat the oven to 170C/150C fan, 325F, gas mark 3

Making And Baking The Almond Cupcakes

First of all, line a cupcake tin with the prettiest wrappers you can find.
In a bowl whisk together the butter and sugar until light and get and creamy.
Add in the eggs, milk, almond extract, salt and sifted flour and baking powder.
Continue whisking on a low speed until all the ingredients are just combined, stopping halfway through to scrape down the bowl.
Add 1 dessert spoonful of cake batter to each cupcake case.
Place the cupcake tin into the centre of the oven and bake for 20 minutes.

The cupcakes are baked when they are golden brown and spring back when lightly pressed.
As soon as the cupcakes are baked remove from the oven and leave to cool for 5 minutes in the tin.

Place the cupcakes onto a cooling rack.
And leave to cool completely before decorating.

Making The Buttercream Frosting And Decorating The Cupcakes

Sift the icing sugar into a large bowl.
Add the softened butter and 2tbsp of boiling water.
Whisk until light, fluffy and creamy, adding up to 1 extra tablespoon of boiling water to obtain the desired consistency.

Fit a large piping bag (I use disposable ones for coloured icing) with a large, open star piping nozzle, I use Wilton 1M.
Fold the bag back on itself, opening up the inside.
Use a small brush and paint two lines of food colouring gel, in a line, from the tip, to approximately half way up the bag.
The second line should be opposite the first.
Place the bag in a stable container, I use a large jug.
Fill the piping bag with the buttercream.
As soon as the cupcakes are cooled, they are ready to be iced.
Holding a cupcake with one hand and starting 1/3 down from the edge, pipe a letter e, keeping the pressure constant. As you get to the end of the e continue piping around the cupcake in one complete circle.

Practice Will Help You Nail Piping Skills

Piping the frosting on to these Raspberry Ripple Almond Cupcakes was my first attempt at creating buttercream roses. And I’m really proud of how they turned out, especially as I am not a natural cake decorator.

Practicing is the best way to improve piping skills. Also, if you are unsure of how to pipe these look on Pinterest or YouTube, there are plenty of short tutorials showing you what to do.

When choosing from the vast array of piping tips available, if you want a professional, bakery style finish to your cupcake Wilton’s Large Open Star 1M is a great nozzle to start with.

Singular Raspberry Rippled Iced Almond Cupcake — Raspberry Ripple Almond Cupcakes

With the cupcake above, keeping steady pressure on the piping bag, I started in the centre of the cake and piped in circles, building layers to create the classic cupcake swirl.

Additionally, it is worth making up a bag of plain icing and practicing different methods, so that you feel confident icing your cupcakes.

If you enjoyed these Raspberry Ripple Almond Cupcakes you are sure to love these:

Lemon Blueberry Cupcakes

Black Forest Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

These Raspberry Ripple Almond Cupcakes are utterly delicious and the icing is very light. I enjoy using the natural flavoured icing sugars from Sugar and Crumbs however, you can easily use plain icing sugar and add a few drops of natural flavour extract.

Do you celebrate Valentine’s Day? And if so, do you keep the celebrations between you and your partner, or spread the love further afield?

Regardless of how you spend February 14th, I hope you know that you are loved (see Important Stuff).

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.