Valentine's Day recipes

Valentine's Day recipes


Valentine Pizza





Prep Time:

30 Min


Cook Time:

15 Min


Ready In:

2 Hrs 15 Min






Ingredients

• 
  3 cups bread flour
  
• 
  1 (.25 ounce) envelope active dry yeast
  
• 
  1 1/4 cups warm water
  
• 
  3 tablespoons extra virgin olive oil, divided
  
• 
  3 tablespoons chopped fresh rosemary
  
• 
  
• 
  1 (14 ounce) can pizza sauce
  
• 
  3 cups shredded mozzarella cheese
  
• 
  2 ripe tomatoes, sliced
  
• 
  1 zucchini, sliced
  
• 
  15 slices vegetarian pepperoni
  
• 
  1 (2.25 ounce) can sliced black olives
  

Directions

1. 
   Place bread flour, yeast, water, and 2 tablespoons
   olive oil into the bread machine pan in the order recommended by the
   manufacturer. Select the Dough setting. Press Start. When the dough is
   finished, knead rosemary into the dough.
   
   
2. 
   Preheat oven to 400 degrees F (200 degrees C).
   
   
3. 
   Divide the dough into three portions. Shape each
   piece into a heart shape about 1/2 inch thick. Brush with remaining
   olive oil, and spread a thin layer of pizza sauce on each pizza.
   Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini,
   pepperoni, and sliced olives on top.
   
   
4. 
   Bake for about 15 to 20 minutes, or until cheese has
   melted and crust is browned.
   
   

Footnotes

• 
  

• 
  
  Tip
  
  
  
• 
  
  Bake pizza on a pizza stone for best
  results.
  
  
  
• 
  
  For more heart shapes, cut tomato into
  slices, and then cut slices into heart shapes. Do the same to the
  zucchini and the pepperoni
  

Red Velvet Sandwich Cookies




Ingredients

• 1 1/3 cups all-purpose flour
  
• 2 tablespoons cocoa powder
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 cup butter, room temperature
  
• 1 cup sugar
  
• 2 eggs
  
• 2 tablespoons buttermilk
  
• 2 teaspoons apple cider vinegar
  
• 1 teaspoon vanilla extract
  
• 1 tablespoon red food coloring
  
• 
  

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
  
• 2 sticks butter, softened
  
• 1 teaspoon vanilla extract
  
• 4 cups powdered sugar
  
• 3/4 cup finely chopped pecans, optional
  

Directions



Preheat oven to 375 degrees F.


Mix together flour, cocoa powder, baking powder, baking soda and
salt in a small bowl.


Cream together the butter and sugar until light and fluffy, about 3
minutes. Add the eggs 1 at a time. Then beat in the buttermilk,
vinegar, vanilla and red food coloring. Once combined, add the dry
ingredients to wet. Mix until thoroughly combined.


Onto a parchment lined sheet tray, drop batter using an ice cream
scoop, forming 2-inch round circles.


Bake for 10 minutes, until baked through. Cookies should be
cake-like and light. Allow to cool for a few minutes on the baking
sheet, then remove to a wire rack to cool completely.



For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla
together until smooth. Add the sugar and on low speed, beat until
incorporated. Increase the speed to high and mix until very light and
fluffy.


Spread the cream cheese frosting between 2 cooled cookies and roll
the edges in finely chopped pecans, if desired.









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Love heart cookies






Ingredients




For the cookies

• 
  
  
  175 g
  plain flour
  
  
• 
  
  
  125 g cold
  [You must be registered and logged in to see this link.],
  cut in small pieces
  
  
• 
  
  
  50 g light
  muscovado sugar
  
  
• 
  
  
  1 tsp ground
  [You must be registered and logged in to see this link.]
  
  
• 
  
  
  25 g crystallised stem
  [You must be registered and logged in to see this link.],
  very finely chopped
  
  
• 
  
  
  1/2 tsp finely grated
  orange zest
  
  

For the icing

• 
  
  
  200 g fondant
  icing sugar
  
  
• 
  
  
  pink or red edible paste
  food colouring
  

Method



1. Preheat the oven to 180C/fan 160/gas 4.


2. For the cookies: put the flour and butter in a mixing bowl
and rub together with your fingers until the mixture looks like
breadcrumbs. Stir in the sugar, ground and stem gingers and orange zest,
then start to press the dough together, again with your fingertips,
until it starts to stick together in big lumps. The warmth of your hands
will help. Finally, press the dough together and lightly knead to form a
smooth ball.


3. Roll the dough out on a lightly floured surface to a thickness of
about 5mm, pressing it together if it cracks a bit. Cut out with a 6cm
heart-shaped cutter, re-rolling and cutting out any trimmings. Lay the
cookies on 1 or 2 baking sheets and bake for 10-12 minutes until pale
golden. Remove, transfer to a wire rack and leave until cold.


4. For the icing: sift the icing sugar into a medium bowl.
Pour in 2 tablespoons of cold water and stir to make a smooth, thickish,
spreadable icing. Leave half of the icing in the bowl white and spoon
the other half into another bowl and colour pale pink. Spread half of
the cookies with the white icing and the other half with the pink. Leave
to set for about 10 minutes.


5. Combine the leftover icings and colour a slightly deeper pink.
Make up a little more icing if necessary. Using a small greaseproof
paper piping bag fitted with a small writing nozzle, pipe valentine
messages on each cookie and outline with a piped heart. Leave to set





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