conversation hearts | Small Indulgences

Yes, I know Valentine’s Day was 4 days ago….but I was busy playing Cupid and never got the chance to post the pictures of my 2013 Valentine’s Commemorative Treats. Instead, I spent the day giving them out, and helping make others’ Valentine’s Day a little more special. I can totally get into this Cupid thing.

Cupid, draw back your bow…

Anyway,I had been having so much fun dipping cookies in chocolate, that I decided to keep the fun going with some cupcakes. So, the night before Valentine’s Day, I whipped up a batch of pound cake cupcakes, and because it was a special occasion, even added a little something extra to the batter…

liquid love.

I baked these little love gems, and allowed them to cool completely.

and it begins.

Once cooled, I dipped the tops of them in melted chocolate, dipping half of them in red…

red, the color of desire.

…and half of them in pink.

think pink.

I topped each with a conversation heart, and hand delivered them to folks the next day as my personal “Valentines.” I had really wanted to give out Valentines this year anyway, and was going to have cards made up, however converting desserts into Valentines seemed like a much better way to truly spread the love. And who doesn’t love a cupcake?

Happy Valentine’s Day!

The Petits Fours are done, and have been shared with the world (and by world, i mean my office) on this fine love-commemorating holiday. When we last saw them, the petits fours were assembled, and chillin’ like Bob Dylan. Next step – they get iced with poured fondant. Here’s the recipe.

Poured Fondant.

What you’ll need:

3 cups confectioners’ sugar

1/4 cup water

1 TBSP glucose or light corn syrup

1/2 tsp vanilla

2 drops red food coloring (to make it pink)

What you’ll do:

In a saucepan, heat the confectioners sugar, water, and corn syrup, stirring constantly until smooth. Add the vanilla, and stir until its thin enough to pour, but coats the back of the spoon.

Place the petits fours on a wire rack, above a sheet tray (to catch the run-off, which can be reheated and reused). Using a ladle, pour fondant over top of the petits fours, one at a time, making sure to completely cover all the sides. You will most likely need to reheat the fondant at some point. I had to, a couple of times.