Jan D'Atri joined Beth & Friends on Monday morning with some great ideas for Valentine's Day!
No need to spend a ton of money on Big Love Day .. just get cookin' with a little help from Jan!
If you missed the fun on the air, you can watch the Facebook Live video here!
Vintage Valentine's Shortbread Cookies
It's the most remarkable product! Edible wafer paper transfers images right on to your cookie! You'll find a variety of edible wafer papers at www.fancyflours.com.
Each image creates a magnificent edible work of art.
No Fail Sugar Cookie (Courtesy of Fancyflours.com)
Ingredients:3 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1 cup unsalted butter (2 sticks)1 cup granulated sugar1 large egg1 teaspoon vanilla extractInstructions:1. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.2. Put a handful of the freshly made 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. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.3. Bake at 350° for 8 -10 minutes. Let cool.
4. Ice with royal icing or frosting of your choice. If using edible wafer transfer paper, instructions for attaching to cookie comes with the transfer paper.
Ingredients:1 pound confectioners' sugar 5 tablespoons meringue powder or 2 large egg whites1/2 cup of water, and more if needed
Instructions:1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 7 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more.
Nutella Chocolate Cookie Pop Truffles
1 Box (Approx. 24 cookies) Oreos, Chocolate Cookies or Cream Filled Chocolate Sandwich Cookies
1/4 cup Nutella
Dipping or Coating Chocolate
Grind cookies in blender or food processor to a fine crumb. Add crumbs to a mixing bowl. Add Nutella and blend until mixture can be formed into a ball.
Tip: If cookie crumbs are still gritty after mixing with Nutella, add a very small amount of hot water (about 1/2 teaspoon) and blend again until mixture is smooth and creamy. (If mixture is dry, add more Nutella a little at a time if necessary.)
Roll into one inch balls and refrigerate for one hour. Melt dipping chocolate according to
package instructions. Roll chocolate balls in melted chocolate and let drain harden on a baking sheet. Sprinkle with decorative sugars before chocolate hardens. Refrigerate until ready to serve.
Hidden Heart Chocolate Cake
1 box White Cake mix
1 box Chocolate Devil's Food Cake mix
Red food coloring
1 container Chocolate Fudge frosting
Prepare white cake mix according to package instructions. Add red food coloring until desired redness is achieved. Bake in a shallow baking sheet pan with 1 inch sides for 12-15 minutes or until cake is done. Cut out hearts with a heart shaped cookie cutter of your choice. (I used a 2-inch cookie cutter.) Refrigerate red hearts. Prepare chocolate cake mix according to package instructions. Grease a bread pan. Pour a small amount of chocolate batter on the bottom of the pan (about 1/4 inch deep). Line red hearts up in a row (touching each other) down the center of the pan. Carefully pour the remainder of the chocolate batter around and on top of the hearts. Bake for about 50 minutes or until toothpick inserted into the chocolate part of the cake comes up clean. Let cool. Remove foil from chocolate frosting and microwave for about 35 seconds or until pourable. pour frosting over top of cake, letting it drip down the sides. When frosting has firmed up, carefully slice cake into individual heart servings.