I confess: I don’t really like this holiday. I mean… I like it, I understand it, but I am from the old school – Valentine’s Day should be every day! I do love flowers (hint hint honey), definitely love a delicious dinner, and bring on the chocolates! But, please don’t go for days on end looking for that “perfect gift” for me. You won’t find it. Unless it’s a winning lottery ticket – well, then, I will accept that gift with pleasure!
But, here’s something interesting – I LOVE making cookies, cakes, or any other desserts for this holiday. I think it’s the red and pink and white that gets me – such happy colors! I had so much fun working on these treats in the past couple of days, and I can’t wait to eat them up tomorrow. Yes, they will wait to be displayed until tomorrow. There is no way I am going to pull these out before then – they will be gone, and we won’t have anything to go with that delicious bottle of wine.
And this would be a good moment to tell you about that wine:
February 14th is also St. Trifun’s Day – The Saint Guardian of wine and wine growers. This holiday is celebrated in many Christian Orthodox Communities, including Macedonian Orthodox. Celebrations include food and wine, of course! For those that are named Trifun (very common name in Macedonia) it is their Name Day and it is celebrated much like a birthday, but without the cake. Or with the cake, but without the candles. 🙂
Hope you enjoyed that educational and sensational piece of information!
Oh, and about that eye candy:
White Chocolate Pretzel Bark
You will need:
- 1 cup pretzels, chopped
- 1/4 cup pecans, toasted and chopped
- 1/3 cup dried cranberries
- 1 (12 oz.) bag of white chocolate chips
- 1 tablespoon vegetable shortening
- Melt white chocolate chips and shortening in a double boiler.
- When melted, stir in the pecans, then the pretzels, followed up by the cranberries. Mix well.
- Spread the mixture onto a wax paper-covered baking sheet.
- Refrigerate for at least 1 hour or until firm.
- Break into pieces.
Hearts of Sugar Cookies
You will need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- Stir together the flour, baking soda and baking powder.
- In a separate large bowl cream together the butter and sugar until smooth.
- Beat in egg and vanilla.
- Slowly add in the dry ingredients.
- Transfer the dough to a lightly floured area.
- Flour your rolling pin and roll your dough out to about 1/4 inch thickness.
- Press your cookie cutters into the dough until you run out of dough.
- Bake 10 to 12 minutes, or until golden brown on the sides.
- Let cool in cookie sheets for about a minute before removing them to cool on wire racks.
For the icing:
- 2 cups confectioners sugar
- 2 tablespoons of milk
- 2 tablespoons light corn syrup
- 1/4 teaspoons almond extract
- Red food coloring
Decorate all your cookies as you please. I made some cut outs with strawberry jam, others were just dipped in the icing, and I even did some piping!
Yep! I got these mini nutella cheesecakes going on again! We all loved them, thus I decided to make them again – ahem, my husband decided that I make them again.
Don’t worry, tutorials with pictures will be back again tomorrow – today is about eye candy, not about my glass bowls, wooden spoons, and red spatulas. 🙂