Chef Mallory Staley from 1789 Restaurant gives us sweet treats to make at home for Valentine's Day.
Heart Shaped Cinnamon Rolls
2 tablespoons dry yeast
1 ½ cups warm milk
1 tablespoon granulated sugar
1 tablespoon vanilla extract
3 eggs
1 ½ cups sugar
7 ½ cups all purpose flour
1 tsp salt
6 oz. cold unsalted butter
Filling:
2 cups brown sugar
¼ cup cinnamon
4 tablespoons butter, melted
(Combine all and set aside)
Icing:
2 cups powdered sugar
3 tablespoons soft butter
¼ cup milk
(Beat all together with an electric mixer. )
In the stand of mixer place the yeast, warm milk, and first amount sugar. Let sit 5 minutes.
Add the eggs and vanilla. Then add all the dry ingredients. Mix with dough hook. Add the butter last and knead for 20 minutes on speed 2. Let proof 2 hours. Roll into a rectangle. Sprinkle the filling evenly over and roll each ends together to form in the middle. Cut in ½ in the opposite direction and lay onto a cookie sheet line with wax paper. Using your hands form the top of the heart and pinch the bottom part of the dough to make the base of the heart. Brush with the egg wash and bake at 325 degrees until golden brown, about 30 minutes. Ice with the glaze and enjoy
Rice Krispie Treats
2 cups rice cereal
1 ½ cups mini marshmallows
2 table spoons butter
In a pot, melt the butter & add the marshmallows. Continue to cook until the melted, stirring constantly. Remove from heat & stir in cereal. Round into a ball. Set aside over night.
Raspberry Truffles
1 cup heavy cream
1 ½ cups chocolate chips (plus 1/2 cup for coating)
2 tablespoons raspberry Jam
2 cups of chocolate sprinkles
Bring to a boil the heavy cream & jam. Pour over the chocolate and let sit 1 minute. Whisk together. Pour into a dish and place in the fridge for 2 hours. Using a mini ice cream scoop, scoop out balls. Place into the fridge for another ½ hour. Melt the ½ cup chocolate and let cool slightly. Roll the truffles in the chocolate and then place coat in the sprinkles.
Conversation Sugar Cookies
Sugar Cookie Dough:
4 sticks butter, softened
2 cups 10x (powdered sugar)
1 Vanilla Bean
4 ½ cups AP Flour
1 teaspoon salt
1/4 tsp. baking powder
Cream butter and sugar with paddle, add bean and dry ingredients. Portion and wrap in plastic.
Icing for Cookies:
2 cups powdered sugar
3 tablespoons water or milk
Food coloring as desired
Combine all in a bowl and whisk together. Spread over cookies
Pomegranate Marshmallows
1 tablespoon powdered gelatin
½ cup pomegranate juice
1 ¼ cups granulated sugar
¾ cup corn syrup
½ cup water
Sprinkle the gelatin over the pomegranate juice in the bowl of an electric mixer. Let sit 5 minutes. Place over a double boiler (a pot that has water boiling) to heat & dissolve the gelatin.
Place the sugar, corn syrup and water in a pot and bring to a boil. Continue to cook until the mixture reaches 240 degrees on a candy thermometer or until you can place a small amount of the mixture into cold water and when you squeeze it, it has the feel of chewing gum.
Using caution, pour the hot syrup into the mixing bowl with the gelatin and juice. With the whisk attachment, whisk on high speed until cool, about 15 minutes. Place into a well oiled dish and let sit for 4 hours. Cut into desired shapes.
Meringue Hearts
1 cup egg whites
1 ½ cup sugar
1 to 2 drops pink food coloring
In the bowl of an electric mixer, whisk the egg whites until foamy. Gradually and SLOWLY add the sugar. Once the sugar is all in, place on high speed for 2 minutes. Add food coloring and pipe out onto a silt pad into desired shape. Place in a 200 degree oven for 3 hours.
