Valentine's Day was this past weekend and I decided to make special treats for some of my lovely lady friends. Two of these ladies live on the West Coast so they only received cookies, but the ladies who live in my area received cookies AND cupcakes. Then I gave Tim the leftovers to take into work. And everyone got a handmade card (well, except for Tim's co-workers). I spent last Tuesday baking 2 dozen cupcakes and 9 dozen cookies. I present you with the fruits (sweets) of my labors:
Valentine Cupcakes:
Basically, I made a standard white cake mix. The twist, however, is that I added 2 tbsp. of sprinkles because I LOVE funfetti cake!!! Then I iced and decorated them in a special Valentine's way:
P.S. I found the cutest cupcake boxes in the world, but more on that later...Valentine Sugar Cookies:
I'll be the first to admit that cookies are not my forte, but I decided to give them a whirl anyway. They aren't my best work. They were supposed to be heart shaped, but I got in a fight with the rolling pin and decided just to plop them on the baking sheet and go from there.
Ingredients:
2 1/2 cups flour
1/4 tsp. baking powder
1 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 egg yolk
1/4 tsp. vanilla
1. Preheat oven to 375 degrees.
2. In a bowl, stir together flour and baking powder. Set aside.
3. In a larger bowl, cream the butter. Add sugar and beat again until well combined. Then beat in eggs, egg yolk, and vanilla. Beat in the flour mixture.
4. Refrigerate dough for 3 hours.
5. Drop onto a baking sheet and bake for 8-10 minutes or until slightly browned.
6. Allow them to cool completely and then ice them.
Icing:
2 1/2 cups of confectioners sugar
3 or 4 tablespoons of water
few drops of food coloring
1. Mix the sugar and water together until desired consistency is reached.
2. Spoon or spread (depending on consistency) over completely cooled cookies.
White Chocolate Raspberry Cookies
Ingredients:
12 oz. white chocolate chips
1/2 cup butter
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour
seedless raspberry jam
1/2 tsp. shortening
Directions:
1. Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a heavy small saucepan melt 4 ounces of the white chocolate chips over low heat, stirring constantly. Cool.
2. In a large mixing bowl beat butter with an electric mixer about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white chocolate chips until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 more ounces of white chocolate chips.
3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool completely.
4. Melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm.
Makes about 4 dozen cookies.
2 1/2 cups flour
1/4 tsp. baking powder
1 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 egg yolk
1/4 tsp. vanilla
1. Preheat oven to 375 degrees.
2. In a bowl, stir together flour and baking powder. Set aside.
3. In a larger bowl, cream the butter. Add sugar and beat again until well combined. Then beat in eggs, egg yolk, and vanilla. Beat in the flour mixture.
4. Refrigerate dough for 3 hours.
5. Drop onto a baking sheet and bake for 8-10 minutes or until slightly browned.
6. Allow them to cool completely and then ice them.
Icing:
2 1/2 cups of confectioners sugar
3 or 4 tablespoons of water
few drops of food coloring
1. Mix the sugar and water together until desired consistency is reached.
2. Spoon or spread (depending on consistency) over completely cooled cookies.
White Chocolate Raspberry Cookies
Ingredients:
12 oz. white chocolate chips
1/2 cup butter
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour
seedless raspberry jam
1/2 tsp. shortening
Directions:
1. Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a heavy small saucepan melt 4 ounces of the white chocolate chips over low heat, stirring constantly. Cool.
2. In a large mixing bowl beat butter with an electric mixer about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white chocolate chips until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 more ounces of white chocolate chips.
3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool completely.
4. Melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm.
Makes about 4 dozen cookies.
Now here are the little packages I put together for my ladies:
And these are the cards I made :)
And these are the cards I made :)
All in all, I think everyone enjoyed them...except Kate because she still hasn't gotten hers. All in good time, even though that makes for stale cupcakes, haha!!
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