“I feel it in my fingers, I feel it in my toes…” And so begins that song by the Troggs covered by Wet Wet Wet called Love Is All Around. It was on the soundtrack of Four Weddings and a Funeral, as well as covered by Bill Nighy in Love, Actually (except in the movie, it was Christmas is All Around). I am full of trivia as well as baking knowledge. But in the middle of this miserable, miserable weather, when we have reached record snowfall amounts and sometimes sub-zero windchills, the song could also be talking about frostbite. But because this post is in honor of Valentine’s Day, we’ll stick with love.
I used to hate Valentine’s Day (because when I was younger, I was a bitter, bitter single girl who despised happy couples). From hate, my feelings turned into tolerance…and now, I am happy to say, my feelings towards this faux-holiday borders among indifference (it’s just another day), acceptance and even a little bit of enthusiasm (because it inspired me to create the chocolate covered mini heart cakes pictured above). My personal philosophy on Valentine’s Day is that it is not necessary, because love should not only be expressed on this particular day, but every day. 🙂
I’ve been dying for some inspiration for a while, and since tomorrow is Valentine’s Day, I decided why not use it. I have a heart-shaped cookie cutter and a LOT of leftover melting chocolate. Hm, I thought, what can I do? Cookies? Boring. Besides, I’ve been doing a lot of cookies lately (see pictures below). I suddenly remembered that red, as pop culture would have it, is the color of love — probably because it’s the color of blood and blood is pumped in and out of our, you guessed it — hearts. Also, there’s no definite story on the origin of the heart shape, which does not even come close to a human heart, but I heard somewhere that it’s shaped the way it is because it represents the roundness of a woman’s bottom. Saucy!
Anyway, as I was saying, the color red inspired me to make red velvet cake, crumble it, mix it with cream cheese frosting and shape the crumble using my heart cookie cutter as a mold (normally, crumbled red velvet cake mixed with cream cheese frosting is shaped into balls, coated with chocolate and made into cake truffles). Why didn’t I just make a thin red velvet cake and use the heart as a cutter? Because honestly, the idea just came to me now and in fact it might have been easier, but you’re reading the blog of the girl who likes to create work for herself. 🙂 Anyway, it’s more interesting when you shape the crumble into a heart. You also get the flavor of the cream cheese frosting mixed in.
After shaping the hearts with the cookie cutter, I froze them for about half an hour and coated with melted chocolate. It was a messy, messy job. But love is messy, right? Below is the picture after I cleaned them up…
I’m bringing these in to work tomorrow for my co-workers. I didn’t think they’d take so long to do, but my mom was right, they are a lot of work! But so pretty.
As I mentioned, I also did a bunch of cookies. The first set of cookies wasfor a friend’s foodie event, and the second set was for a charity fundraiser…
For those who’ve read this far…Happy Valentine’s Day!