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Love at first bite

Posted: February 9, 2010 8:53 p.m.
Updated: February 10, 2010 4:55 a.m.
Sweet & Tart HeartsMakes about 8 hearts A berry-laden, heart-shaped chocolate shell shimmers and shines for your Valentine. Make the shells up to one week in advance. To serve, brush edges with melted candy and dip into pink and white sparkling sugars; fill with berries.    2    Packages (14 ounces each) white, dark cocoa or light cocoa         Candy melts        Pink and white sparkling sugars        Fresh berriesMelt Candy Melts following package instruc­tions. Use food-safe brush to coat bottom and sides of Ruffled Heart Silicone Mold cavities with melted candy. Coat cups thick enough so that cup cannot be seen through candy, at least 1/4 inch thick. Refrigerate candy in mold on cookie sheet until firm, 5 to 8 minutes. Unmold candy cup by carefully peeling back sides of mold cavity; gently push baking cup bottom to release candy cup. Brush top edge of cups with melted candy; dip edge into sugars. Let set. Just before serving, fill with berries. Sweet & Tart HeartsMakes about 8 hearts A berry-laden, heart-shaped chocolate shell shimmers and shines for your Valentine. Make the shells up to one week in advance. To serve, brush edges with melted candy and dip into pink and white sparkling sugars; fill with berries.    2    Packages (14 ounces each) white, dark cocoa or light cocoa         Candy melts        Pink and white sparkling sugars        Fresh berriesMelt Candy Melts following package instruc­tions. Use food-safe brush to coat bottom and sides of Ruffled Heart Silicone Mold cavities with melted candy. Coat cups thick enough so that cup cannot be seen through candy, at least 1/4 inch thick. Refrigerate candy in mold on cookie sheet until firm, 5 to 8 minutes. Unmold candy cup by carefully peeling back sides of mold cavity; gently push baking cup bottom to release candy cup. Brush top edge of cups with melted candy; dip edge into sugars. Let set. Just before serving, fill with berries.
<strong>Sweet & Tart Hearts</strong><br />Makes about 8 hearts <br /><em>A berry-laden, heart-shaped chocolate shell shimmers and shines for your Valentine. Make the shells up to one week in advance. To serve, brush edges with melted candy and dip into pink and white sparkling sugars; fill with berries.</em><br />  <strong>  2    Packages (14 ounces each) white, dark cocoa or light cocoa <br />        Candy melts<br />        Pink and white sparkling sugars<br />        Fresh berries</strong><br />Melt Candy Melts following package instruc­tions. Use food-safe brush to coat bottom and sides of Ruffled Heart Silicone Mold cavities with melted candy. Coat cups thick enough so that cup cannot be seen through candy, at least 1/4 inch thick. Refrigerate candy in mold on cookie sheet until firm, <br />5 to 8 minutes. <br />Unmold candy cup by carefully peeling back sides of mold cavity; gently push baking cup bottom to release candy cup. Brush top edge of cups with melted candy; dip edge into sugars. Let set. Just before serving, fill with berries. <br />
Sweet Love CookiesMakes about 3 dozen cookiesThese bite-size hearts are so easy to make but hard to resist! Buttery, subtly sweet cookie dough is pressed into a pan with heart-shaped cavities, then baked. Cooled cookies are glazed with melted white candy and sprinkled with colorful nonpareils. &nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Sugar cookie dough (1/2 of the prepared dough)&nbsp;&nbsp; &nbsp;3 &nbsp;&nbsp; &nbsp;packages (14 ounces each) white candy melts&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Valentine nonpareils or other Valentine sugars and sprinklesPreheat oven to 375&deg;F. Spray Petite Heart Pan cavities with vegetable pan spray.Press dough into cavities, filling 2/3 full. Bake 6 to 7 minutes or until light brown around edges. Cool in pan 5 minutes. Turn pan over; lightly tap to remove cookies. Cool completely on cooling grid.Working with 4 to 5 cookies at a time, place cookies on cooling grid positioned over parchment paper lined cookie sheet or pan. Melt Candy Melts following package instructions; pour or pipe over cookie and let set briefly. Sprinkle with nonpareils. Let dry completely.Step-by-step tips: http://www.wilton.com/decorating/cookie-decorating/covering-with-candy-melts.cfm Sweet Love CookiesMakes about 3 dozen cookiesThese bite-size hearts are so easy to make but hard to resist! Buttery, subtly sweet cookie dough is pressed into a pan with heart-shaped cavities, then baked. Cooled cookies are glazed with melted white candy and sprinkled with colorful nonpareils. &nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Sugar cookie dough (1/2 of the prepared dough)&nbsp;&nbsp; &nbsp;3 &nbsp;&nbsp; &nbsp;packages (14 ounces each) white candy melts&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Valentine nonpareils or other Valentine sugars and sprinklesPreheat oven to 375&deg;F. Spray Petite Heart Pan cavities with vegetable pan spray.Press dough into cavities, filling 2/3 full. Bake 6 to 7 minutes or until light brown around edges. Cool in pan 5 minutes. Turn pan over; lightly tap to remove cookies. Cool completely on cooling grid.Working with 4 to 5 cookies at a time, place cookies on cooling grid positioned over parchment paper lined cookie sheet or pan. Melt Candy Melts following package instructions; pour or pipe over cookie and let set briefly. Sprinkle with nonpareils. Let dry completely.Step-by-step tips: http://www.wilton.com/decorating/cookie-decorating/covering-with-candy-melts.cfm
<strong>Sweet Love Cookies</strong><br />Makes about 3 dozen cookies<br /><em>These bite-size hearts are so easy to make but hard to resist! Buttery, subtly sweet cookie dough is pressed into a pan with heart-shaped cavities, then baked. Cooled cookies are glazed with melted white candy and sprinkled with colorful nonpareils. </em><br />     <strong>   Sugar cookie dough (1/2 of the prepared dough)<br />    3     packages (14 ounces each) white candy melts<br />        Valentine nonpareils or other Valentine sugars and sprinkles</strong><br />Preheat oven to 375°F. Spray Petite Heart Pan cavities with vegetable pan spray.<br />Press dough into cavities, filling <br />2/3 full. Bake 6 to 7 minutes or until light brown around edges. Cool in pan 5 minutes. Turn pan over; lightly tap to remove cookies. Cool completely on cooling grid.<br />Working with 4 to 5 cookies at a time, place cookies on cooling grid positioned over parchment paper lined cookie sheet or pan. Melt Candy Melts following package instructions; pour or pipe over cookie and let set briefly. Sprinkle with nonpareils. Let dry completely.<br />Step-by-step tips: <br /><a href="http://www.wilton.com/decorating/cookie-decorating/covering-with-candy-melts.cfm" target="_blank">http://www.wilton.com/decorating/cookie-decorating/covering-with-candy-melts.cfm</a><br /><br />
Got a Crush on You CupcakesMakes 24 cupcakes Bake cupcakes &mdash; any favorite flavor &mdash; in colorful Valentine-inspired baking cups. Ice with white decorator icing and top with red and pink sugar-coated heart-shaped cookies (or icing decorations) for a flirty finish. &nbsp;&nbsp; &nbsp;&nbsp; Sugar cookie dough (1/2 of the prepared dough)&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Red and pink colored sugars&nbsp;&nbsp; &nbsp;1 &nbsp;&nbsp; &nbsp;Can (16 ounces) white decorator icing&nbsp;&nbsp; &nbsp;1 &nbsp;&nbsp; &nbsp;Package (18.25 ounces) yellow or other favorite flavor cake mix&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Water, oil and eggs to prepare mixPreheat oven to 400&deg;F. On lightly floured surface, roll cookie dough into a circle about 12 inches in diameter and 1/8 inch thick. Using nesting heart cookie cutters, cut 2 sizes small hearts, dipping cutter in flour before each use; sprinkle with colored sugars.Bake cookies on ungreased cookie sheet 6 to 7 minutes or until cookies are lightly browned. Cool cookies completely. Layer small and large cookies with icing between.Reduce oven temperature to 350&deg;F. Place Sweetheart Bandana baking cups in standard muffin pan. Prepare cake mix following package direc&shy;tions. Fill cups 2/3 full; bake 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool cup&shy;cakes completely. Ice cooled cupcakes with icing; insert cookies, mounding additional icing if necessary.Convenience Tip: Substitute Hearts Remembered Icing Decorations for cookies to top cupcakes. Got a Crush on You CupcakesMakes 24 cupcakes Bake cupcakes &mdash; any favorite flavor &mdash; in colorful Valentine-inspired baking cups. Ice with white decorator icing and top with red and pink sugar-coated heart-shaped cookies (or icing decorations) for a flirty finish. &nbsp;&nbsp; &nbsp;&nbsp; Sugar cookie dough (1/2 of the prepared dough)&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Red and pink colored sugars&nbsp;&nbsp; &nbsp;1 &nbsp;&nbsp; &nbsp;Can (16 ounces) white decorator icing&nbsp;&nbsp; &nbsp;1 &nbsp;&nbsp; &nbsp;Package (18.25 ounces) yellow or other favorite flavor cake mix&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Water, oil and eggs to prepare mixPreheat oven to 400&deg;F. On lightly floured surface, roll cookie dough into a circle about 12 inches in diameter and 1/8 inch thick. Using nesting heart cookie cutters, cut 2 sizes small hearts, dipping cutter in flour before each use; sprinkle with colored sugars.Bake cookies on ungreased cookie sheet 6 to 7 minutes or until cookies are lightly browned. Cool cookies completely. Layer small and large cookies with icing between.Reduce oven temperature to 350&deg;F. Place Sweetheart Bandana baking cups in standard muffin pan. Prepare cake mix following package direc&shy;tions. Fill cups 2/3 full; bake 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool cup&shy;cakes completely. Ice cooled cupcakes with icing; insert cookies, mounding additional icing if necessary.Convenience Tip: Substitute Hearts Remembered Icing Decorations for cookies to top cupcakes.
<strong>Got a Crush on You Cupcakes</strong><br />Makes 24 cupcakes <br /><em>Bake cupcakes — any favorite flavor — in colorful Valentine-inspired baking cups. Ice with white decorator icing and top with red and pink sugar-coated heart-shaped cookies (or icing decorations) for a flirty finish. </em><br />      <strong>Sugar cookie dough (1/2 of the prepared dough)<br />        Red and pink colored sugars<br />    1     Can (16 ounces) white decorator icing<br />    1     Package (18.25 ounces) yellow or other favorite flavor cake mix<br />        Water, oil and eggs to prepare mix</strong><br />Preheat oven to 400°F. <br />On lightly floured surface, roll cookie dough into a circle about 12 inches in diameter and 1/8 inch thick. Using nesting heart cookie cutters, cut 2 sizes small hearts, dipping cutter in flour before each use; sprinkle with colored sugars.<br />Bake cookies on ungreased cookie sheet 6 to 7 minutes or until cookies are lightly browned. Cool cookies completely. Layer small and large cookies with icing between.<br />Reduce oven temperature to 350°F. Place Sweetheart Bandana baking cups in standard muffin pan. Prepare cake mix following package direc­tions. Fill cups 2/3 full; bake 17 to 19 minutes or until toothpick inserted in center comes out clean. <br />Cool cup­cakes completely. Ice cooled cupcakes with icing; insert cookies, mounding additional icing if necessary.<br />Convenience Tip: Substitute Hearts Remembered Icing Decorations for cookies to top cupcakes.<br /><br />
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Cupid’s day calls for yummy desserts that say “you’re special” at first sight and first bite!
With a few easy techniques, four year-round favorites — butter cookies, fruit-filled chocolate shells, brownies and cupcakes — become delicious and doable Valentine treats.
For additional ideas for Valentine’s celebrations, or to order baking and decorating supplies, visit www.wilton.com.

Sugar Cookie Dough
    1     cup (2 sticks) butter, softened
    1 1/2     cups granulated sugar
    1     egg
    1 1/2     teaspoons vanilla extract
    1/2     teaspoon almond extract (optional)
    2 3/4     cups all-purpose flour
    1     teaspoon salt

In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture, one cup at a time. Beat until well blended. Do not chill dough. Divide dough in half; use one half each for Sweet Love Cookies and Got a Crush on You Cupcakes.

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