It all started with this.
My church was hosting a Valentines Day event. They asked if I could help with dessert, to which I said, "YES! Of COURSE!! I'd love to!"
See, one of my favorite things about baking is being able to share. To help. To give back in some small way. Plus its nice to make stuff that people will actually eat. (I try to avoid giving my kids sugar, and hubby and I can only eat so much... so sometimes we have to toss stuff in the ole trasher-oo)
They gave me this napkin and said go to it!
Allllllrighty. (channeling Ave Ventura)
I started sketching and planning weeks in advance... breaking down the cookies to exact numbers.
I did each design (there were eight designs) in phases to make it a little easier. Eight designs on twenty cookies each.
I think this one is my favorite. I have a thing for plaid. I want to see it everywhere.
Kinda like the napkin right?
ACV=Alliance Church of the Valley
Lots and lots and lots of cookies.
These were the biggest project, as I did twenty cookies of each color. So. Eighty total. And with an average of eight hearts on each cookie... thats like, uh, alot of hearts.
And dont even get me started on the number of lines.
(ok, so I had to figure it out. Its roughly 640 hearts, cause I know some cookies had more then eight hearts on them)
Do you have a favorite?
I have one more surprise for you... and its a doozie.
There was another beautiful lady helping out with the desserts that night... and I gotta tell you... she was the STAR of the show. I am in awe of her talent and creativity!
She made... get this... RED VELVET CHEESECAKE.
I never even knew such a thing existed!! Its like a Valentines Day miracle!
She made FIFTEEN of them.
I get tired just thinking about that.
Just look at this amazing dessert.
Just look at that thick, decadent, chocolate crust.
Sarah (the young lady who made all 15 of those suckers) is a baker by profession, and just started her first job decorating cakes for a local bakery. I would say they are lucky to have her!
(I dont have Sarahs recipe for the cheesecake, but she mentioned it is like a chocolate cheesecake with red food coloring.)
- 1-½ cup Butter (I Use Unsalted)
- 2 cups Sugar
- 2 whole Eggs
- 2 whole Eggs Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
In a mixer, beat butter and sugar until well combined, about 2 minutes. Add in 2 eggs and 2 egg yolks and mix until combined. Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder.
Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
Put dough on some Saran wrap and refrigerate for at least one hour.
When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
- 1 cup Confectioners Sugar (powder Sugar)
- 1 Tablespoon Milk
- 1 drop Lemon Juice (fresh Or Processed)
- 1 Tablespoon Light Corn Syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******
If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.