Sunday, February 13, 2011

Happy Valentines Day!

Jared and I spent this weekend in Clare with my nana.  It was so lovely to sit and relax for two days.  The past few months have been go go go - non stop plans and socialising so it was great to get away and recharge.  We watched loads of movies, drank red wine and relaxed.  At the bottom of this post is an incredible photo of the sunset from the loungeroom in Clare.  I haven't been able to stop looking at it.

When I'm in Clare with nana I always try to fit in some baking.  It was nana who taught me everything I know about baking and still to this day she gives me tips on how to get it to work better.  As it's Valentines Day this week I thought it was a perfect opportunity to bake love heart buttercream biscuits.  This recipe made loads of them so I'll be taking them into work tomorrow to share with our colleagues.  As usual my favourite part is the icing - I believe you need to really layer it on thick.  The biscuits are really yummy - not too short and just sweet enough.   I think they'll be a big hit tomorrow!

2 cups butter (no substitutes), softened

2 cups sugar
3 eggs
1 tsp. vanilla extract
6 cups flour
2 tsp. baking powder

Preheat your oven to 180.
Cream together the butter and sugar in a mixing bowl. Then add the eggs and vanilla, mixing well. Combine the flour and baking powder and gradually add this to the egg mixture; mix well. Use a heart-shape cookie press to shape these cookies. Place them on an ungreased cookie sheet. Bake for 10-12 minutes or until the edges are light brown. Cool and ice with buttercream frosting.

1 cup butter
1 teaspoon vanilla extract
4 cups icing sugar
2 tablespoons milk
Rose coloured food colouring
Pink sprinkles

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.