HEART-SHAPED BISCUIT DOUGHNUTS
Deep-fried biscuit dough makes an incredibly delicious doughnut: crisp and golden outside and fluffy and soft inside. These doughnuts are extra decadent thanks to a chocolate filling and a creamy glaze. Here, they're cut into a heart shape for Valentine's Day, but you can use any shape you like - circles, squares, stars, even trees - and adapt them for the small-batch holiday breakfast of your choice.
Provided by Erin Jeanne McDowell
Time 1h20m
Yield 4 doughnuts
Number Of Ingredients 12
Steps:
- For the biscuit dough: In a large bowl, whisk together the flour, baking powder and salt. Add the butter and cut it into the flour with your hands or a pastry cutter until the mixture resembles a coarse meal.
- Make a well in the center of the bowl and add the buttermilk. Mix with a silicone spatula or wooden spoon until the mixture comes together and is uniform, but not sticky to the touch. If needed, add additional buttermilk 1 tablespoon at a time to bring the dough together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, make the chocolate filling and glaze.
- For the chocolate filling: Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate, then stir with a silicone spatula until the mixture is smooth. Set aside to cool slightly.
- For the glaze: In a medium bowl, whisk the confectioners' sugar, milk and vanilla together until a dippable glaze forms. Add more milk, 1 tablespoon at a time, if necessary.
- Fit a medium pot with a deep-fry thermometer and pour in 3 inches of oil. Heat over medium until the thermometer registers 350 degrees F. Line a plate with paper towels.
- Pat the dough out into an even layer about 1 inch thick. Use a 3-inch heart-shaped cookie cutter dipped in flour to cut out 4 hearts (if your cutter is larger or smaller, you may get fewer or more). You may only get 2 to 3 hearts at first. If that happens, just bring the dough back together, pat it out again and cut out more hearts.
- Fry the doughnuts, in batches if needed, until golden brown, 3 to 5 minutes per side. Remove from the oil and drain on the prepared paper towel-lined plate. Let cool for 5 minutes.
- Using the handle of a wooden spoon, poke a hole in the side of each doughnut, wiggling the handle around to form a pocket. Fill a pastry bag fitted with a small round tip, disposable pastry bag or quart-size resealable plastic bag with the cooled chocolate sauce filling. If using a disposable pastry bag or zip-top bag, cut a 1/2-inch opening. Squeeze the chocolate sauce into each doughnut.
- Dip one of the doughnuts into the glaze on one side letting the excess drip back into the bowl, then place it glazed-side up on a wire rack and top with some of the sprinkles. Repeat with the remaining doughnuts.
- Let the glaze on the doughnuts set for 10 minutes before serving.
GIANT HEART-SHAPED PAN COOKIE
This recipe is perfect for those heart-shaped baking pans you always see in the Valentine section of the supermarket or discount department store. The amount of batter is roughly half of the normal bar cookie recipes. Pink, red, and white M&M's® make it sweetheart-special, but you can always use regular M&M's® or your favorite chocolate chips. Wrap the cooled cookie in plastic or return to pan for serving.
Provided by Jane Guzauskas Ruby
Categories Desserts Cookies Sugar Cookies
Time 48m
Yield 6
Number Of Ingredients 10
Steps:
- Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
- Preheat oven to 325 degrees F (165 degrees C).
- Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
- Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
- Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
- Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 66.3 g, Cholesterol 76.5 mg, Fat 23.7 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 187.2 mg, Sugar 47.8 g
ALMOND HEART-SHAPED BISCUITS
Delicious Almond Heart-Shaped Biscuits.
Provided by emmawildcard
Time 25m
Yield Serves 15
Number Of Ingredients 0
Steps:
- For the biscuits: heat the oven to 190C,375F, gas 5. Line a baking tray with non-stick baking paper.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
- Roll the dough out on a lightly floured surface to 1 cm / 1/2\" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
- Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
- For the icing: sift the icing sugar into a large bowl and stir in water as directed on the
- packet to create a smooth mixture. Stir in the food colouring.
- Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.
HEART BISCUITS
"Mom always made heart-shaped biscuits for Valentine's Day," says Tina Christensen of Addison, Illinois. "When I realized how easy they were, I continued the tradition! They're great anytime of year served warm with a honey or cinnamon spread."
Provided by Taste of Home
Time 32m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball., Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown., For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 536mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
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