Cookie Love Hearts

We’ve all had the sweets Love Hearts, but with this recipe you can make the cookie version!

• Ingredients
• 2 cups sifted all-purpose flour, plus more for surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Royal Icing
• Gel-paste food colouring (such as leaf green, lemon yellow, peach, red, rose, and violet)

Directions
1. Whisk together flour, baking powder, and salt in a large bowl. Cream butter and sugar with a mixer on medium speed until pale and fluffy. With mixer running, add egg and vanilla. Reduce speed to low. Add flour mixture gradually, beating until just incorporated. Divide dough in half; flatten each half into a disk, and wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).
2. Preheat oven to 325 degrees with racks in top third and lower third. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out dough to just under 1/4-inch thickness, adding more flour as needed to keep dough from sticking. Cut out cookies with a 2-inch heart cutter, and place them 2 inches apart on a parchment-lined baking sheet. Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze cookies until very firm, about 15 minutes.
3. Bake cookies, rotating sheets halfway through and switching from top to bottom, until edges turn golden brown, 14 to 16 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 1 week.
4. Divide royal icing into 1/2-cup portions in small bowls. Tint each with a different gel-paste food colouring, starting with just a drop, mixing well, and adding more, drop by drop, to reach desired shade. Transfer 1 bowl of icing to a pastry bag fitted with a 1/8-inch round plain tip. Pipe the outline around edge of each cookie, then fill in with frosting. Poke air bubbles with a toothpick. Transfer decorated cookies to a parchment-lined baking sheet, and let stand uncovered overnight until dry.
5. Arrange stamp letters to create desired phrases. (We stamped LUV U, UR A QT, BFF, B MINE.) Fold a paper towel into quarters. Squeeze a small amount of red gel-paste food colouring onto a paper towel, and press stamp in colouring. (You may need to blot stamp a few times on a clean paper towel if colouring is too thick.) Lightly press stamp on top of icing in centre of each cookie. Let stand until dry, about 30 minutes. Stamped cookies will keep, covered, for up to 3 days.

By Rebecca Knightsbridge

Valentine's Day Treats

How to make queen of hearts tarts


INGREDIENTS:

• 300g all-butter short crust pastry, thawed for 20 minutes,    
• Flour, for dusting.
• 8-12 tsp strawberry jam

1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness. Use a 7-8cm heart cutter to stamp out 8 hearts, or a 5cm round plain cutter to stamp out 12 circles. Slide a palette knife under the pastry shapes and lower into the heart moulds or bun tin. Gently press the pastry around the edges.
2. Spoon 2 teaspoons jam into each heart and bake for 12 minutes, until the pastry is pale-golden (or spoon 1 teaspoon into each round tart and bake for 8 minutes). Carefully remove the tarts from the oven - the jam will be very, very hot so don't touch it! Cool for at least 30 minutes.
3. Once cooled, carefully lift the tarts from the tins using a palette knife. Eat straightaway, or keep in an airtight container in a cool place for up to 2 days.

How to make chocolate truffles

INGREDIENTS:

• 280g 70% cocoa solids
• 284ml pot double cream
• 50g unsalted butter

1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
2. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
3. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
4. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them.

Love makes the world go round

Love it or hate it Valentine’s Day is celebrated all around the world. Where we enjoy giving chocolates or heart shaped candy to each other, different countries have developed different traditions. Sure, we can be cliché but I’m certain I’m not the only one who would prefer a box of chocks to some of these. 

Here in the UK Valentine’s Day is celebrated annually on the 14th of February. However, in Brazil they call it Dia das namaurados (Day of the enamoured) and this takes place on the 12th of June. Weeks leading up to this day young single women write the names of their crushes on slips of paper placing them in a box, on the 12th they take it in turns to select a name which indicates who they should marry.

However Brazil isn’t the only country that links Valentine’s Day to marriage. February 14th is a day where Men and Women in Hindu Balinese society undergo a ritual tooth filing once they’ve reached puberty (like in the picture above). In an elaborate ceremony over seen by a priest they file down their upper canines to the level of their incisors. They believe that by doing this it rids them from all evil and are now considered ready to marry. A painful ritual- but then again love is pain.

In rural Australia it’s not chocolate bon-bons that are the ways to a lover’s heart; its apples soaked in armpit sweat. Women single and married perform a ritual dance with slices of apple lodged under their armpits. After the dance each gives her piece to the man of their choice. The man will then eat it to show he accepts her. This gives a whole new meaning to being “the apple of my eye”.

Things really heat up in China around the fire, when the Dai people play an annual courtship ritual called “visiting girls”. Woman sit together around a bonfire while men carrying red blankets take it in turns, to wrap their red blanket around the one they chose and serenade her, if the woman likes the man she will take out a small stool from under her skirt and invite him to sit with her. 

Among the Kreug tribe in a remote region of Cambodia, parents build a “love hut” for their teenage daughters on Valentine’s Day. Different boys then spend a night in the hut with the girl-sometimes more than one in the same night- until she finds the one she wants to marry. Divorce is unheard of, so couples need to know what they’re getting into.

However not all countries have such strange and extreme customs. In Denmark a secret admirer guessing game called gaekkebred has been played for years. It is where boys and girls write cryptic love letters to each other, but instead of signing them with their name they sign it with a dot. The recipient then had to guess who the note was from, if guessed correctly they then get bought a prize, usually flowers or something sweet.  

Although people now often see Valentine’s Day as a ploy for manufacturers to make a heap load of money (which they do) it is clear that all around the world it is a unique occasion, and one of the most popular. It's a day of love, loyalty and gestures. Which is ironic as it is a day celebrating the death of a saint. Despite this it means something different to everyone and no matter what your opinion is it means something to all of us.

By Francesca Dando

Christmas Dessert Recipes

Reindeer Christmas Cupcakes

Ingredients
• 125g/4½oz butter, softened
• 175g/6oz caster sugar
• 2 free-range eggs
• 200g/7oz self raising flour
• 2 tbsp cocoa powder
• 100ml/3½fl oz milk
• 100g/3½oz dark 70% cocoa solids chocolate, melted
For the chocolate icing
• 50g dark chocolate, chopped
• 3 tbsp double cream
To decorate
• giant chocolate buttons
• crisp-coated chocolates (such as Smarties or M&Ms)
• mini pretzels
• black writing icing
• mini marshmallows, sliced

Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
2. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, and melted chocolate.
3. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
4. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.
5. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.
6. Press a chocolate button onto the cake as a nose, Then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears.

Nutella Cheesecake

Ingredients
• 250 grams digestive biscuits
• 75 grams of soft unsalted butter
• 400 grams of Nutella at room temperature
• 100 grams of toasted and chopped hazelnuts
• 500 grams of cream cheese at room temperature
• 60 grams of icing sugar

Preparation method
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm round springform or suitable container and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform/container out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

By Rebecca Knightsbridge

Christmas Around The World

In Australia, Christmas comes in the middle of the summer holidays. They
believe that when Santa gets to Australia he gives the reindeer a rest and uses kangaroos! They also believe he changes clothes so he doesn’t get too hot. Most families try to be at home together for Christmas then have BBQs at the beach with their friends on Boxing Day.

In Argentina, preparations begin in November. Houses are decorated with lights and wreaths of green, gold, red & white flowers.

In Finland, people believe that Santa Claus or Father Christmas lives in the north part of Finland called Korvatunturi (or Lapland), Santa doesn't have far to travel on Christmas Eve to deliver presents to people in Finland so often he will deliver presents personally! Animals are given their own Christmas in Finland; farmers hang nuts and pieces of suet on trees in bags from the branches. In the evening, a traditional Christmas dinner is eaten including casseroles with macaroni, rutabaga, carrot and potato in with some cooked ham or turkey.

In India, Christmas is quite a small festival because only 2.3% of the population are Christian. Instead of having traditional Christmas Trees, a banana or mango tree is decorated. Sometimes people use mango leaves to decorate their homes. Christians often put small oil burning clay lamps on the flat roofs of their homes to show their neighbours that Jesus is the light of the world. Christians in Mumbai often display a nativity scene in their front windows; there's great competition over this! Every household also makes sure that they have a stock of homemade sweets ready for visitors.

In Mexico, Christmas is celebrated from 12th December until 6th January. There are nine houses which are decorated with evergreens, moss and paper lanterns called Posadas (Spanish for inn). Children then perform Posada processions; this celebrates the part of the Christmas story where Mary and Joseph are looking for an inn. Children get their main presents at Epiphany (January 6th); these come from the three kings.

In Egypt, about 15% of the population are Christian and celebrate Christmas. For 40 days before Christmas they take part in something called Kiahk; this involves not eating any meat products except fish. Christmas day itself is celebrated on 7th January as opposed to 25th December like many other countries.

In Zimbabwe, Christmas day starts with a Church service. After the Church service, everyone has a party in their homes and people go from house to house, visiting their family and friends on the way home! At every house they have something to eat and exchange presents. People get their stereo speakers out and put them outside the house and play their favourite music loudly; it’s not just Christmas music that is played, but also the latest pop tunes and old African favourites! The special food eaten at Christmas in Zimbabwe is Chicken with rice. Chicken is a very expensive food in Zimbabwe and is a special treat for Christmas.

In Jamaica people hang new curtains and even paint their houses in readiness for Christmas celebrations. Traditional refreshments for the day are Jamaican red wine and a fruit cake which is soaked in wine and white rum for months beforehand!

In China, only 1% are Christian so only they celebrate. It’s only celebrated in major cities. Most of the world’s plastic Christmas trees are made in China but because the majority of them don’t celebrate Christmas, they often don’t know what they’re for!

Winter's Revenge

Are you ready for Winter? It’s that time of year to get wrapped up in woolly knits, throw on those royal reds and get glamorous with popping gold.

Whether you’re staying in or going out, love Winter or not, it is NOT an excuse to escape fashion and our wardrobes, so get digging! In fact, Winter is personally inviting you to show off those comfy cotton, bead-embellished, super-sized garments. So what are you waiting for?

Winter is personally inviting YOU to show off

Feeling chilly? Don’t freeze with freak. Laser-cut leathers are back to win you over; perfect for a crisp night or day. As the dark nights draw in, make time for those red-wine velvets, super-sized bags and detailed lace which I know you’ve been dying to wear. Perfect for

Christmas and posh parties!

Christmas is just around the corner, and yet again, there is no escape. So if you’re feeling festive, branch out and grab those royal reds represented by Giambatisa Vali or the jumpsuits by Viktor and Rolf with a unique twist of greens, gold and silvers. Luckily, greens, gold, reds and silvers all go well together so whatever you’re wearing, mix and match it up to create the perfect festive outfit.

Red-wine Velvets, Super-sized Bags and Lace; 
PERFECT for Christmas

Get up, get out and get going. If you can’t find anything you like for the price you’re willing to pay, get down to the charity shops and grab as much velvet, leather and lace as you can. So, what are you waiting for?

By Frances McClean

Christmas Creatures