Valentine's weekend is last call for hearts
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Saturday, February 16, 2013
2/16/13 at 7:27 AM
My Valentine doesn't like most sweets.
But under questioning, he did reveal that he likes brownies.
And I know he's a bit of a closet ice cream eater.
So these ice cream sandwiches are perfect. The ones in this photo have mini cinnamon chips on the outside. I think the mini chips are easier to eat. But there are endless flavor combination possibilities.
Many people are celebrating Valentine's Day over the weekend, and this would be a good last-minute treat. Or pull this one out anytime you need something fun to do with the kids.
It's also fun to make heart-shaped cakes and you don't even need to buy a special cake pan.
The trick to making a cake into a heart is making one square cake and one circle. Cut the circle down the middle and place the halves at the top and on one side of the cake to form a heart.
You have just created cake art.
Below, there's recipe from Taste of Home that's received great reviews.
Also, the folks at Taste of Home have recently launched a new cookbook with over 383 bakery-inspired recipes. The cookbook is called "Bakeshop Favorites."
HEART-SHAPED ICE CREAM SANDWICHES
1 box brownie mix
nuts, toasted coconut, candies or sprinkles to decorate the outside of the sandwiches with
1. Bake one box of brownie mix using the "fudgy" rather than "cake-like" directions. Use a 13 X 9 inch dish to make the brownies thinner and cook them about 10 minutes less.
2. Cool the brownies completely and then use a heart-shaped cookie cutter to cut out as many brownies as you can from the pan. Soften some ice cream - whatever flavor you want - and spread it on one of the brownies. Top the ice cream with another brownie heart and press to adhere.
3. Take a knife and smooth the ice cream around the edges.
4. Now here's the fun part: Work fast so the ice cream does not melt and roll the ice cream in whatever suits your fancy. I used some mini cinnamon chips. But other options include chopped nuts, toasted coconut, crushed cinnamon candies, crushed candy canes, sprinkles, etc.
5. Put them in the freezer to set up before you serve them. If they are going to be in there more than a few hours you can wrap them in wax paper or place them in a freezer bag.
STRAWBERRY HEART CAKE
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5 1/2 cups confectioners' sugar
Red-hot candies, optional
1. In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.
2. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half.
4. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.
Celebrating Valentine's Day this weekend? Try these heart-shaped ice cream sandwiches. NICOLE MARSHALL MIDDLETON /Tulsa World
Strawberry heart cake. Taste of Home/Courtesy