The future looks sweet Valentine Fortune Cookies with heart sprinkles

So Valentines fortune cookies that are filled with sugar sprinkle hearts that fall out when you break them along with sweet loving predictions and sayings - kinda neat huh.

Also a gluten free option which I know for a lot of you is even neater.

I'm doing this post a few weeks after I originally meant to, as the first idea I came up with was fortune cookies for New Year filled with sugar sprinkle confetti, but I was having a bit of a lazy time after Christmas and it just did not seem like a big priority.

But now that I have made them I'm thinking I really should have made the effort back then.

Because.......Um - super easy. Like really, really super dooper easy peasy recipe here.

and the kids can not get enough of them, 'cause you know sprinkles inside, plus the fun fortunes.

If your good on a computer you can make up a bunch of neat sweet fortunes and print them out, or if you search around there are some free printables. I just wrote mine out by hand the old fashioned way.

The fun thing about this is that you can write up little love notes that hold special meaning for you and your loved ones. Yup you have to be pretty special to be getting one of those love you more than cookies ones from me:)

Now I have never made fortune cookies before so I needed to have a search around for a recipe, this one over at AlphaMom looked simple and I though I could easily adapt it to be gluten free without much tweaking.


Apart from adding color and changing the liquid ingredients a bit I substituted Gluten Free All Purpose flour (plain flour) for the regular flour in the recipe.

I made up 2 batches, one with each type of flour and here was my verdict......

Regular flour - did not stick to paper when baking as much, made a neater finished cookie, easier to fold and shape.

Gluten Free flour - made a crisper thinner cookie more like the ones from the Chinese takeaway which I liked, however they did stick to the paper so needed a spray of oil on the paper each time. The oil results in the edges not being quite as neat and the finished cookie is therefore not as neat. Was a little more difficult to fold.

I actually liked the texture of Gluten Free ones better, but if you only have regular flour that is fine, and plus that was just what I preferred you may like the regular flour version better:)

Valentine Fortune Cookie Recipe (makes approx 15)
I just used a hand whisk to whip these up as there is not a lot of mixing to get the egg whites to the soft peak stage. The recipe can easily be doubled.

1 egg white
pink food color (I used Wilton paste)
1/4 cup All Purpose Plain Flour (or all purpose plain gluten free flour)
1/4 cup sugar
1/2 tsp raspberry essence
3 teaspoons (1 US Tablespoon) of water
Canola or Rice Bran Oil spray 
Heart Sprinkles (If you need them  to be gluten free check the ingredients)
Valentine Fortunes

Preheat oven to 200C  (400 F)

Place the egg white and food color into a bowl and whisk until just past foamy and soft peaks are starting to form.

Add the remaining ingredients and whisk in until combined well.

Line a baking tray with parchment paper. If you are using the gluten free version spray a little oil on the parchment paper.

Spoon a couple of teaspoons of mixture onto the tray and using the back of your spoon spread it out in an even circle until it is about 10cm (3") in diameter. It is best to only make 2 cookies at a time until you have got the hang of folding.

Place in oven and bake between 4 to 6 minutes until the edges just start to turn golden.

Eeek - sorry about that writing the kids destroyed the tip of the pen....

Using a spatula quickly release the cookie from the baking paper and flip over so the top is laying on the workbench. Place a fortune in the center of the cookie, add 1/4 tsp of sprinkles and quickly fold in half.

Then pop them into muffin baking trays to hold their shape until they are cooled.

That's it, the only thing left to do now is spread the sprinkly love.

I did find with my gluten free ones some of the sprinkles fell out if I was not careful to hold them upright, but that might have been due to my poor folding technique which I never really quite got the hang of.

Just an update on the book blog tour - it's still on and here is the listing of blogs who are holding a book giveaway or featuring a recipe or review of Sweets on a Stick:


1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

If you miss on those giveaways out you could always pick up a copy yourself here at Amazon

Or here at fishpond (Aus/NZ)

The end

Caramel Candy Oreo Pops - Valentines for Him (or Her or maybe just because)

Pretty as decorated cookies are for Valentines, some of us have someone special in our lives that like their something sweet to be a bit more substantial.

Like these caramel dipped, chocolate coated, Oreo truffles.

I came up with the idea while I was trialling Caramel Candy Apples for the book, cause you know dipping apples and pops is pretty much the same thing apart from the size. But as it turns out these are way more decadent. Waaaaay more decadent.

I like to think I have pretty good self control around sweet stuff, but when I took a bite out of one of the pops for the blog pictures I ate the whole thing without stopping to getting a single photo. The one in the picture is my second try, lucky I had a whole batch to work with.

For a little bit of crunch and texture I have added some rice krispies as well, although you could change those to chopped pecans or peanuts if you prefer.

If the weather is hot make sure you really ensure that the mixture has chilled between each step otherwise you'll end up with the pops swimming in your chocolate or caramel.

 If you do happen to lose your Oreo truffle don't stress, just grab a couple of forks and dig it out and pop it onto the parchment paper, it'll be just as yummy whether it's on a stick or not.

Caramel Candy Oreo Pops

Oreo Truffles (click here for recipe)
400g (around 14oz) soft caramels (I used Cadbury Pascall Milk Chocolate Caramels) I know they have chocolate on them but it worked out ok.
1 1/2 tbs cream (US 2 Tbsp heavy cream)
1 1/2 cups of rice bubbles (rice krispies) or substitute chopped nuts of your choice.
1 packet Chocolate Candy Melts (or Nestle Chocolate Melts) Plus copha or paramount crystals.
Lollipop sticks

Line a tray with parchment paper.

Shape Oreo Truffle mixture into rounds. Mine were 21grams (3/4 oz). Pop the truffles onto a parchment lined tray. At this stage I like to make a hole in the top of the truffle where the lollipop stick will sit in case the mixture chills too hard. See the picture for example.

Melt the Chocolate candy melts in a microwave safe bowl at medicum/low setting at bursts of 90 seconds. Add some copha or paramount crystals so the mixture is fluid but not too thin. Dip the ends of each lollipop stick into the melted chocolate candy melt and then insert the stick into the premade hole of each Oreo truffle. Repeat for each truffle and return to fridge to chill until set.

Line a new tray with parchment paper, spray the paper with a non stick edible spray - I used canola spray, what ever you have will be fine.

Unwrap the caramels, place in a microwave safe bowl and add 1 1/2 Tablespoons (2 US Tablesoons) cream. Melt the caramel in a microwave at high setting at bursts of 60 seconds until the mixture is bubbling and appears smooth with no lumps when you stir it.

WARNING the melted caramel mixture is super hot, be prepared to use oven gloves or a towel to handle the bowl and make sure you do not get any of the hot caramel mixture on yourself. This step is not suitable for children to undertake on their own.

Holding the end of the lollipop stick carefully dip each Oreo truffle pop into the caramel mixture ensuring the whole pop is covered. You can use a spoon if you like to cover the top near the lollipop stick, allow any excess mixture to drip off whilst still holding it over the bowl.

Then roll the pop in the bowl of rice bubbles (rice krispies) and then carefully place it on the oil sprayed parchment lined tray with the stick facing upwards. Repeat for all pops and then place the tray into the fridge to chill until firm.

Remelt the chocolate candy melts and holding the end of the lollipop stick dip each caramel coated Oreo truffle into the chocolate mixture. Allow excess chocolate to drip off and then return to the parchment tray with the stick once again upright.

Store in the fridge for 4 days in an airtight container. Remove from the fridge before serving to allow the truffles and caramel to soften a little to room temperature - but not too long if it's really hot.

I decorated my lollipop sticks with ribbon and hearts, and then ate way too many of them myself.

OK a bit of quick book news. There is a blog tour of the book happening at the moment with quite a few giveaway's included, so if you've been wanting to buy the book but haven't had a chance yet you might like to try out one of these sites. Pretty much most of them are for US and/or Canadian residents only sorry everyone from other countries :)

If you miss out you could always pick up a copy yourself here at Amazon

Or here at fishpond (Aus/NZ)

Here are the dates and sites for the Book Blog tour happening right now.........

1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

Whimsical Bird Cookies and a Hampton's inspired party

 
One of the things I really love doing is when I am asked to create cookies to match party printables. 

This sweet birdie cookie is based on the Whimsical Bird range over at Polka Dot Prints which was the printable theme behind a beautiful Hamptons themed dessert table and party on the beach styled by Whimsy Petite Styling.

I have a tutorial on how to make the cookies at the bottom of the post but first I wanted to share the party pics with you.

Photos by Sheila Higgins Photography  

Here are a couple of photo's of the kids having a fabulous time it looks like such a perfect party. I like how there seems to be less focus on an overly styled table ladden with candy and more focus on the gorgeous kids having fun and I think that these images capture it perfectly.

Photo by Sheila Higgins Photography 

Although you notice I said seems to be less focus on the table. If I throw a few things together on a table I can promise you it never looks this pretty, this carefree relaxed styling takes great talent. The party was featured on Amy Atlas so kudos to Whimsy Petite Styling, Polka Dot Prints and everyone else involved in the creation of the party.

Photo by Sheila Higgins Photography  

party styling Whimsy Petite Styling
printables Polka Dot Prints
Cake and cupcakes Cake Chic Sam
Photography Sheila Higgins Photography

Children's dresses Wild Blossom

Macarons and cookies Bubble and Sweet

This lovely cake was made by Cake Chic Sam  not me but it was so cute I just had to show you :)

Cake Cake Chic Sam, Photo Sheila Higgins Photography

Oh look I made some macaron pops for the table as well.......

Photo by Sheila Higgins Photography 

Whimsy Bird Cookies

Instructions are for the round cookie - to make the square cookie follow the instructions using a square cutter and place the smaller bird up higher as per the pictures.

Round cookies (see note below re recipe)
Round cookie cutters
small sharp knife
set of tear shaped fondant cutters
edible pen in black
Ready Roll Fondant (or marshmallow fondant) colored with wedgewood blue and dusky pink/burgandy (the light pink and burgandy are the same gel color with just more added for the deeper hue), leave a small amount white*
cornflour (cornstarch) for dusting
small rolling pin
water and clean brush
* Fondant dries out fast, work quickly and when not in use pop it into a ziplock bag or air tight container. Knead before use to make more pliable. 

Dust the workbench with a little cornflour, roll out the wedgewood blue fondant until thin and even and using the round cookie cutter cut out shapes. Brush the cookie lightly with a little water and using the small rolling pin adhere the fondant to the cookie pressing down lightly with the roller.

Roll out the light pink and medium pink fondants on a lightly dusted workbench. Using the medium and large teardrop cut out one large light pink and one medium sized medium-pink tear shape for each cookie. Using your fingers pinch the pointed end of the teardrop and pull it up slightly to make the 'tail' curve upwards (like in the pictures). Using a tiny amount of water adhere one large and one medium of the tear shapes onto the blue fondant covered cookies with the large rounded ends pointing inwards to the center of the cookie and the pointed curved tails pointing outwards.

Roll out a small amount of burgandy and white fondant and using the medium and small tear shaped fondant cutters cut a wing in each color for each cookie (small for white and medium for burgundy). Use the sharp knife to trim off the edges until the wind is in proportion to the body, using the same technique as for the body pinch the pointed end and pull it up a little to make the wing look a little curved. Use a tiny amount of water to adhere the  wings to the body of the cookie.

Allow the cookies to dry/set a little for a couple of hours. Once set you can use a black edible pen to draw on eyes, 2 small lines in a V for a beak and legs.

I used the vanilla sugar cookie recipe from my book Sweets on a Stick to make the round and square cookies. However you can use any recipe you have that you like or search this blog and I had a couple of other recipes hree.

I know I have said it before but it is a US Release however there is a conversion chart in the back to the book for metric.

Or here at fishpond (Aus/NZ)