Friday, February 7, 2014

Reese's Heart Mini Brownies


These Reese Heart Mini Brownies are bite size bits of heaven! I am serious!! 
They are gooey, chocolatey, rich, and mini! What more is there?
 Oh, they are quick to make also! Everyone will want one, so be sure to make plenty. 
So good! They make you say "mmmmmmm"!

Reese Heart Mini Brownies
4 ounces Ghiradelli Bittersweet Chocolate Bar
4 ounces Ghirardelli Semi Sweet Chocolate Bar
3/4 cup Butter
1/4 cup Water
1 cup Sugar
3/4 cup packed Dark Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 1/3 cup Flour
pinch salt
Reese Heart Candy
These are the two chocolate bars that I used. 
Chop your chocolate and .......
your butter into small pieces, so they will melt evenly.
Melt the chocolate, butter and water together in a double boiler
on your stove. Set the heat on low. 
When the mixture becomes melted and smooth....
pour it in to the bottom of your mixing bowl.
Add both sugars and beat with your mixer on low,
until combined and smooth.
Add your eggs and mix on medium. 
Add vanilla.
Add your flour and salt. Mix together on low.
I used muffin cups for my brownies. Some of the first ones
stuck to the paper, so I sprayed the next batch with 
pan spray. That worked much better.
Fill each cup with your batter until about 3/4" full.
Bake for 15 minutes. 
While your brownies are baking,
 unwrap the Reese's Heart candies. 
Once your brownies are done baking,
let them cool for 10 minutes.
Then place a Reese's heart on each brownie. 
They will sink in a little and start to melt.
Refrigerate for these to set up quickly, or they will set up 
over time while covered. Of course, if you are like me,
and have no self control what so ever, eat one now, while they are hot
and the Reese's heart is melting! mmmmmmm!

Thanks for joining The Freshman Cook today!
I am so glad you stopped by!



Thursday, February 6, 2014

Valentine Sugar Cookies



 It is almost Valentine's Day, and because I am always working to improve my cookie decorating skills, I thought some red and pink decorated sugar cookies would be perfect to celebrate! I love giving friends and neighbors little valentine gifts, like these cookies. It's something they don't expect, and it's something they wouldn't make for themselves. The recipe I used is an old "go to" favorite and so is the frosting.
No Fail Sugar Cookies

2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
Cream butter and sugar until light and fluffy.
Add eggs and almond extract, and mix well.
Mix dry ingredients a little at a time to butter mixture.
Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site
they recommend this great idea so you can start cutting out
your cookies sooner than later. Take a spatula full 
of dough, and put it in the middle of  a piece of
 parchment paper. Cover the dough with the same size
parchment paper. Roll out the dough to 1/4" thickness.
Place the dough on a baking sheet, cover with plastic, 
and let it chill in the refrigerator. Repeat the process
 until all the dough is used, and all the sheets of 
parchment are in the fridge. By the time you are done,
the first sheet you put in should be done. If not, wait about
1/2 hour. They should be done by then. 
Take out the first batch, cut out, and start baking at
350 degrees for 8-10 minutes.
The best thing is that you are not adding any additional 
 flour to your cookies.
If covered properly with the plastic, these can stay in
the fridge overnight. Many times I have made the recipe
before I go to bed, and then I cut them out and 
bake them in the morning.
 Here is the frosting recipe I use:
Antonia 74 Royal Icing
  6 ounces Warm Water
5 tablespoons Meringue
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
In a mixing bowl, pour in the warm water and the meringue powder.
Whisk together for 30 seconds.
Add the Cream of Tartar.
Whisk together for 30 seconds more.
Place all the icing sugar in the bowl and mix on low for a full
10 minutes. The icing fill get thick and creamy.
Keep bowl covered with a damp tea towel to prevent crusting.
Tint with food colorings and water to obtain desired
color and consistency.

I started by outlining the cookie with a Wilton #2 tip.
 Then I filled it in.
I outlined and filled in the pink one, put in on top of a dry red cookie
I added the white edible pearls to the red cookie before it dried.
For the small pink cookie with the hearts,
 I outlined and filled in with pink, using a #2 tip.
Then I placed 2 small dots, both the same size, right next to
each other on the cookie, while the pink icing was wet.
Then, I pulled each dot down to a center point to
make a heart.
You can see that on the large pink heart, I squiggled
lines and dots, making it pink on pink, and attached a small red heart.

Although I love my cookies to look perfect in my eyes, I am not there yet.
But, everyone loves a decorated sugar cookie, and the smile on a
friends face when they eat these, really is the best gift to me.
Have fun with these!

Thanks for joining me at The Freshman Cook.




Wednesday, February 5, 2014

Candy Conversation Hearts!

Everyone seems to have a "Love 'em or Hate 'em" attitude when it comes to the traditional candy conversation hearts. I know I do. I love them because they are a tradition. They have been a part of every Valentine's Day I can remember, but I am not crazy for the chalky taste or the fact that they are hard on my teeth. I found this recipe in last years February issue of Food Network Magazine, and I was intrigued.
What I discovered after making this recipe, is that these are so much better than the original they were trying to copy. These taste fresh and they are easy to eat. I think you will like these!
Candy Conversation Hearts!
1/4 ounce packet Unflavored Gelatin Powder
1 tablespoon Light Corn Syrup
1/2 teaspoon Vanilla Extract
Pinch of Salt
1/2 cup Boiling Water
2 pounds Confectioner's Sugar
Extra Confectioner's Sugar for kneading
Your choice of food color 
Your choice of extract
Cooking Spray
Food Decorating Pens
Whisk the gelatin, corn syrup, vanilla, salt, and 
boiling water in a stand mixer until the gelatin dissolves.
Beat in the confectioners' sugar, on medium, one cup at a time
until you have a stiff, sticky dough.
Move the dough to a clean work surface and knead.
You will have to add a little more confectioners' sugar
to make it workable. Add just a little at a time.
You shouldn't add more than a cup.
The dough should become soft and pliable, but still a little sticky.
Divide your dough into 4 pieces. Wrap the other pieces
so they don't become dry. On the piece you are working on
put some of the color you want this piece to be. I chose pink for this one.
 Also, drop a few drops of your extract. I used Almond.
I put 3 drops of pink color and 3 drops of almond. I used an 
eyedropper to add the extract. I added the color first, 
and then so the extract wouldn't go all over, I pulled the
 dough into a cup  form and added the extract.
 Knead the dough until the color is evenly distributed
through out.  As you can see, I also made green. :)
Take a large piece of parchment paper and spray it with
pan spray. Roll out your dough between 1/8" and 1/4".
I used 1/8" on the pink hearts and 1/4" on the others. The
1/8" was a little thin, but that is just my preference.
Start cutting out the hearts using a 1" cookie cutter.
As you peel away the dough,.....
you will have all these scraps left. Just reroll until you
have none left.
Transfer your cut hearts to parchment paper for drying.
Now do the steps again for each of the three left
over balls of dough. You can choose a different color for
each one. I used pink, green, yellow, and blue. I used almond for each
color, but you could certainly switch them up. Let the hearts sit out, uncovered
for 24 hours, but flip them over at 12 hours.
Once the hearts are dry, you can write on them with a food writer pen.
Here are a few that I wrote on. I wasn't happy with
my penmanship, so I haven't written on most of them, but I did
write a few updated ones like these and these...
just for kicks!
This recipe was time consuming, so after I made the dough,
I wrapped it tightly in plastic and did the rest the next day.
When they were done drying, I placed them in a plastic
container to keep them fresh.

So, that's it. A copycat version  of Conversation Hearts,
that I know you will love! Have fun, and thanks
for joining The Freshman Cook today!


Monday, February 3, 2014

Cranberry Orange Cookies

While I was cleaning and organizing my pantry the other day, I came across a can of sweetened condensed milk that was due to expire at the end of February. I set in on the counter, thinking I would figure out what to do with it, because I would be reminded of it each time I passed by, throughout the day. Well, that really didn't work out that great, but as I was inspecting the can, (looking for inspiration, I'm sure :)) I saw this recipe for Cranberry Orange cookies on the back of the can. It just so happened that I had everything I needed in the pantry, and so here they are. I made these in the evening, and they need to sit overnight after baking. That allows time for the flavors to meld together, and they are definitely worth the wait!
Cranberry Orange Cookies
(essentialeveryday.com)
2 cups Quick Oats
1 cup Dried Cranberries
1/2 cup Flour
2 teaspoons Ground Cinnamon
Pinch of Salt
1-14 ounce can Sweetened Condensed Milk
1 cup White Chocolate Chips
1 tablespoon Orange Zest
1 tablespoon Orange Juice

Preheat oven to 350 degrees.
There is no need for an electric mixer when you
 make these cookies. It's so easy to mix by hand, and
you won't break up your ingredients. Add the oats, cranberries, flour, 
cinnamon and salt to a bowl.
Mix everything really well. so all your ingredients 
are well distibuted.
Add your sweetened condensed milk, chocolate chips,
orange zest, and orange juice. Mix well.
Use a cookie scoop to place the cookies on a greased
or parchment cover cookie sheet. Once your cookies
are on the sheet, go through and flatten them just a little.
Bake for 10-12 minutes, or until lightly browned.
 Mine took 11 minutes every time.
Let cookies sit on the baking sheet for a minute,
 then place on a cooling rack to cool.
After they are cooled, cover to keep fresh, but try to 
wait a few hours or overnight to eat them.
Enjoy!

Thanks for joining The Freshman Cook today!

If you like these cookies, you might also enjoy these:
Oatmeal Caramel Cookies
Soft Chocolate Chip Cookies

We are sharing at these parties:
Mouthwatering Mondays
Made By You Monday