J’adore mon Amour.

Ahh, a day completely devoted to love (and flowers three times their regular price). How romantic. I think I’ve watched one too many chick flicks in my day, and for that reason, I’m a fan of Valentine’s Day. Call me a hopeless romantic, but I love celebrating things, even if there really is no real reason behind it. Besides, it’s an excuse to make sweets, dress in pink and red, and get flowers and pretty things…what’s not to love? Not to get too sappy in this post as its mainly about cookies, but I’m fortunate to have a pretty great guy to share the day with. Below is a little V-Day box of fun things I put together for him(who said the 14th is only for the girls?!). I love giving gifts almost as much as I love receiving them! I’ve included what I put in Max’s personalized box in case you want some ideas for your own!

The Contents:

  • A wicker basket (we needed one anyways to keep mail in…a little multitasking never hurt anyone) 🙂
  • Red & white tissue paper
  • A half zip long-sleeve shirt (to make brutal winter runs a bit warmer!)
  • Sourpatch Kids (his fave)
  • New undies (not romantic, this was actually requested!)
  • Red wine for our date night
  • A little sign for our mantel (courtesy of our dog, Calvin…of course he would buy a gift.)
  • And a candle (in an extra manly scent, of course!)

Et voila! A little basket of fun!

Now, onto the important stuff. As requested by Max, I made raspberry and white chocolate whoopie pies for our special dessert. I made them last night so I could take them to work and not eat them all at home…thank goodness my coworkers love sweets as much as I do! You can find the full recipe from BHG here! So cute!

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup buttermilk
  • 1/2 cup seedless raspberry preserves
  • White Chocolate and Mascarpone Filling
  1. Preheat oven to 375 degrees F and line a cookie sheet with parchment paper (side note: wax paper is NOT parchment paper…I almost learned that the hard way, whoops! A nonstick cookie sheet works fine, too!)
  2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk (regular milk works, too!), beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet (I made mine a bit bigger so I didn’t have to worry about 40 cookies.)
  3. Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper.
  4.  Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves.

5. In a large pastry bag fitted with a small star tip (or a plastic bag with a snipped end), pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.

For the Filling:

  • 3 ounces chopped white baking chocolate (with cocoa butter)
  • 1/4 cup whipping cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup softened butter
  • 1/2 teaspoon vanilla
  • 4 cups powdered sugar

In a small saucepan, combine white baking chocolate and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe. (Recipe Courtesy of Better Homes & Gardens, BHG.com)

Yum, so cute!! A word to those attempting this recipe…if you’re using a small plastic bag instead of a pastry bag to pipe the white chocolate-mascarpone filling, make sure not to add too much filling at once. I had a bit of a frosting explosion in the kitchen. Whoops! 🙂

What’re your plans for Valentine’s Day? More to come on our dinner date!

Enjoy, and Happy Valentine’s Day! XOXO

N

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3 thoughts on “J’adore mon Amour.

  1. Pingback: Friday Funs « Let Them Eat Cake

  2. Pingback: Dinner for Two, Please. « Let Them Eat Cake

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