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By: Maia F.
Everyone knows February is when Valentine’s Day is… and what better way to celebrate it than with food, the ultimate love language? Here are some yummy (and pretty!) snacks to make this month. Enjoy them with a friend, or by yourself! That way, you get to eat them all :)
Mini Heart Shaped Pizzas
INGREDIENTS
pizza dough sauce
shredded mozzarella cheese
pepperoni
flour, for dusting your work surface
SUPPLIES
4″ heart cookie cutter
1″ heart cookie cutter
pizza stone
Instructions
Preheat oven to 450°. Remove the pizza dough from the freezer and let it sit out for 30 minutes to come to room temperature.
Use a 1″ heart shaped cookie cutter to cut out the pepperonis. Flip the cookie cutter upside down and press the pepperoni into the cutter.
Sprinkle your countertop or cutting board with a little flour. Place the room temperature pizza dough on top and use the 4″ heart shaped cookie cutter to cut out the dough.
Place about 1 tablespoon of sauce in the middle of each crust. Use a spoon to spread it around the entire surface and top with cheese and heart shaped pepperonis.
Bake in the oven for 5-7 minutes or until the crust is crisp and the cheese is just beginning to brown. Allow it to cool for a minute and enjoy!
Red Velvet Cupcakes
INGREDIENTS
CUPCAKES
2 oz. liquid red food color
2 tbsp. unsweetened cocoa powder
2 c. all-purpose flour
1 1/2 tsp. baking soda
1 scant tsp. kosher salt
2 large eggs
1 c. buttermilk
1 tsp. pure vanilla extract
1 tsp. white vinegar
1/2 c. leaf lard, softened (or vegetable shortening)
1 1/2 c. sugar
SIMPLE SYRUP
1/2 c. sugar
1/2 c. water
FROSTING
1 c. (2 sticks) unsalted butter, at room temperature
4 c. confectioners' sugar
1 1/2 tsp. pure vanilla extract
pinch kosher salt
1 lb. cream cheese, cut into 8 pieces, at room temperature
Instructions
STEP 1
Heat oven to 350 degrees F. Line two 12-cup muffin pans with 20 liners. In a bowl, mix the food color and cocoa to form a paste.
STEP 2
In a large bowl, whisk together the flour, baking soda, and salt. In a bowl or measuring cup, whisk together the eggs, buttermilk, vanilla and vinegar.
STEP 3
Using an electric mixer on medium-high speed, beat the lard and sugar in a large bowl until light and fluffy, 3 minutes.
STEP 4
Reduce speed to low. In three additions, alternately add the our and buttermilk mixtures. Beat in the cocoa mixture until just incorporated, 30 seconds.
STEP 5
Divide the mixture among the cups and bake, rotating the pans halfway through cooking, until a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pans to a wire rack and let cool 10 minutes, then remove the cupcakes to cool completely.
STEP 6
While the cupcakes bake, make the simple syrup: Bring the sugar and water to a gentle boil in a saucepan and cook until the sugar dissolves, about 2 minutes; let cool.
STEP 7
Make the Frosting: Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, 2 to 3 minutes; beat in the vanilla and salt. Add the cream cheese, one piece at a time, beating until just incorporated.
STEP 8
To assemble, brush the cooled cupcakes with simple syrup, then top with frosting. Decorate as desired, then enjoy!
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