Best Orange And Toffee Ganache Hearts Recipes

CHAMPAGNE ARTICHOKE HEARTS

Steps:

• In a large pot over medium heat combine butter, garlic and onions and sweat for 5 minutes until onions are soft and translucent. Stir in artichoke hearts, vegetable broth and Champagne. Season with salt and pepper. Bring to simmer over medium heat and let simmer for 6 to 7 minutes.
• To serve, laddle the hearts into a bowl.

CHOCOLATE-COVERED ICE CREAM HEARTS

Steps:

• Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

CHOCOLATE-ORANGE COCOA HEARTS

Steps:

• Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with Sugar Cookie Dough recipe and chill for 2 hours.
• Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets.
• Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

CHOCOLATE STRAWBERRY HEARTS

Steps:

• Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.
• While the chocolate is melting, cut the strawberries in half from top to bottom. Slice a little "v" shape into the middle of each half, in order to turn them into hearts. Place on a paper towel-lined plate to dry for 5 minutes.
• Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through). Dip the strawberries into the melted chocolate, covering them entirely. Refrigerate until set, 30 minutes to 1 hour.

ELMO'S HEARTY OATMEAL HEARTS

Steps:

• Step 1: Sweeten the Mix Preheat oven to 350 degrees F. In a mixing bowl cream the butter with the granulated and brown sugars. Add the eggs and stir. Little Hands Tip: After you've gotten the batter started, let your child have a try with the spoon. Take turns mixing until the ingredients are blended together.
• Step 2: Get Spicy Add the cinnamon, baking soda, cream of tartar and vanilla to the mixture. Then stir in the oats. Little Hands Tips: Let your child help measure out dry ingredients like sugar and oats and put them into the bowl. Talk as you measure together. For example, ask: "If we have one cup of oats, how many more do we need to make two?"
• Step 3: Red, Healthy Cranberries Mix in the all-purpose and whole wheat flours. Then add the cranberries. Little Hands Tip: Talk about how cranberries are a kind of fruit that is good for our bodies. Cranberries are filled with Vitamin C that helps us stay healthy. What other fruits are red?
• Step 4: Give It Some Love Put a spoon of batter down on the cookie tray, put the cookie cutter around it and press the dough into the shape (you can flour the cutter to keep it from sticking.) No cookie cutter? No problem! These can be made as traditional round cookies, too. Bake 8 to 10 minutes.
• Step 5: Share with Someone Special! While you eat these sweet treats with your little sweetheart, talk together about the people you love and care about.