Monday, February 16, 2009
raspberry buttons, chocolate dreams, and pink pillows
You could call them Valentine sweets.
The first blog I started following is called Posie gets cozy by Alicia Paulson. Alicia feels like an old friend, but I have never met her actually. Alicia is a crafter...she makes the prettiest things. I love her photography! Her photos are stunning. She also shares what she is making in her kitchen. This is where I got the recipe for the raspberry buttons. Alicia actually calls them Alicia's thumbprints, but I renamed them raspberry buttons. I tweaked the recipe a bit. If you like to follow blogs take a peek at Alicia's it is super cute!
2/3 cup sugar
1 cup (2 sticks) butter, at room temperature
1 teaspoon almond extract
2 cups plus 3 tablespoons flour
1. Preheat the oven to 350°F.
2. In a large bowl, with an electric mixer, combine the sugar, butter, and almond and extract. Beat at medium speed until creamy, 1 to 2 minutes. Reduce the speed to low and add the flour. Continue beating until well mixed.
3. Take a scoop of dough about the size of a small walnut and roll it into a smooth ball. Place the balls 2 inches apart on baking sheets. With your thumb, make an indentation in the center and fill each thumbprint with about 1/4 teaspoon jam. Bake for 15 minutes. Do not let brown. Allow to cool on the baking sheets for 1 minute, then transfer to wire racks.
Chocolate Dreams (Milk chocolate truffles)
This recipe has been in my repetoire for the past 14 years or so. They really are quite dreamy. I adapted the recipe from Nutcracker Sweet by Sharon O'Connor and Martha Rubin
7 ounces Lindt extra creamy milk chocolate, chopped very finely
2 tablespoons unsalted butter
1/3 cup whipping cream
Dutch processed cocoa (I like Penzey's)
In the top of a double boiler over simmering water, melt the chocolate and butter with the cream; cover and refrigerate until set, about 3 hours. Scoop out teaspoonfuls of chocolate and form into balls; roll in cocoa. Store in an airtight container in the refrigerator.
Makes about 20 truffles
Pink Pillows or Pink Marshmallows
Mr. amazing and I love Ina Garten. We have three of her cookbooks. Our kiddos looove these treats!!! This recipe comes from the Barefoot Contessa Family Style. Ina actually calls for 1 tablespoon of vanilla I use 2 teaspoons. I also added a bit of red food coloring this time.
With a sieve generously sprinkle confectioners' sugar in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with a oiled rubber spatula. Sprinkle on confectioners' sugar. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Add food coloring if desired. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.