GIANT HEART-SHAPED PAN COOKIE RECIPE | ALLRECIPES
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 Cookie Recipes
Total Time 48 minutes
Prep Time 20 minutes
Cook Time 18 minutes
Yield 1 12-inch cookie
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, CarbohydrateContent 66.3 g, CholesterolContent 76.5 mg, FatContent 23.7 g, FiberContent 1.4 g, ProteinContent 4.9 g, SaturatedFatContent 14.5 g, SodiumContent 187.2 mg, SugarContent 47.8 g
HEART-SHAPED CAKE RECIPE | EATINGWELL
This lightly sweetened heart-shaped cake is a fun and festive way to celebrate Valentine's Day, a birthday or any time that calls for celebration. Raspberries make a cheerful outline, but any fruit or berry will work well in this surprisingly simple cake.
Provided by Karen Rankin
Categories Healthy Valentine's Day Dessert Recipes
Total Time 2 hours 10 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.
- Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.
- Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.
- Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.
- Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.
- To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 33 g, CholesterolContent 51 mg, FatContent 13 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 219 mg, SugarContent 16 g
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