Kyle and I are not too big on Valentine's Day. We typically go out to dinner for said holiday, but we always go on some OTHER day to avoid the madness that includes 45,000 college students. But for work I try to go all out...or at least bring something...
Every year I search through the pre-made Valentine boxes available at my local Target and my only rule is to get something fun. One year I bought Valentines that turned into the little football game with the triangle shaped football...too fun...the Valentine even became a goalpost. Another year I got Valentines with tattoos...too fun, right? Well, this year, I found little Tinkerbell Valentines that had little flower pot shaped pieces to attach to the Valentine. Each of these pieces contained flower seeds and if you soak it in water and plant, you have beautiful flowers! I also try to make some sort of sweet to go with my store bought Valentines.
This year I decided to make brownies...but I couldn't just give little squares for Valentine's Day...I had to make them festive!
I decided to make things sort of easy on myself and I baked my brownies from a mix. I made 2 pans of brownies. I made sure to line the pan with foil (that was liberally coated with cooking spray) so I could easily lift the brownies out of the pan to cool and to cut them into little hearts.
After the brownies were cooled, I used a heart cookie cutter and cut out as many little hearts as I could from each pan. I placed them on a cookie sheet lined with wax paper to decorate.
My little helper...
I decorated each brownie with butter cream icing. To make the icing, I creamed the butter, added the powder sugar (a little at a time) and then added a little milk and almond extract. Once the icing was ready, I tinted the icing pink (for Valentine's Day) and scooped it into a piping bag with a star shaped decorating tip. I then piped the icing onto the hearts. I decided to make 2 different patterns to make things interesting.
Once everything was decorated and it had a chance to set up, I placed 3 brownies in a cellophane bag and tied it closed with a ribbon.
Butter Cream Icing
1 1/2 cups butter, softened to room temperature
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla or almond extract
Beat the butter on medium speed until light and fluffy. Gradually add the powdered sugar until combined and creamy. Add the milk and the vanilla or almond extract. Color if desired.
Until next time...Gig'em!