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From Tarmac With Love

Sooooo did you think I forgot about posting my sweet little Valentine get up for Tarmac? BAhahaha! Never!!

In fact, it went through a few….um…alterations– so-to-speak, before I could come to the perfect look. The squirrel and I are quite particular, you know.

It’s still only occasionally nippy out, mostly at night–hence, the ear muffs.

I also wanted the little soul to be very generous with his Valentine wishes for our visitors so he has plenty of hearts to share.

This is getting fun.

Heh, heh.

 

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The Queen’s Berry Tarts

This Valentine’s Day I was positively determined to have the best Grammy treats in the history of Grammy treats–for when the kids came with their Valentines.

I have no idea if I pulled it off–but for me, it was pretty close.

I made a lovely little butter cookie dough and at the last minute, I added the remaining bits of the freeze-dried strawberries (mostly pink dust) from the can in the cupboard.

That’s what all the red flecks are that you see in the dough.

In the summertime, I saw this sweet little cookie cutter stamp from William Sonoma.

For some reason, it just melted my heart and I couldn’t resist.

The press was so much fun to use and sooo easy.

Anyway, I think they are simply adorable…don’t you?

As I was painting little jelly hearts in the center of each one the nursery rhyme about the Knave stealing the Queen’s tarts kept going through my head.

His cookies look a lot like mine–only way bigger.

Mine are the perfect size–and worth stealing all the same.


The Queen's Berry Tarts
 
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Ingredients
  • 2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 6 cups all-purpose flour
  • 2 tsps baking powder
  • decorating sugar or jam
Instructions
  1. In a bowl, cream butter and sugar.
  2. Add eggs and vanilla and mix well.
  3. Combine flour and baking powder.
  4. Gradually add to creamed mixture and mix well.
  5. Shape with cookie cutter or press.
  6. Place on ungreased baking sheets.
  7. Decorate with sugar if desired.
  8. Bake at 350 degrees for 10-12 minutes.
  9. If you used a cookie with a jam well in the center--carefully spoon in a small amount of jam in and let the cookies cool completely.

 

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Evil Fudge Balls

Here’s a sinful little thing that traditionally, we save for Christmas time. But since we have way too many treats and goodies to make in December, I decided to stretch out the bliss. So we’re making these little devils for Valentine’s Day. We should be spreading out the holidays any-who. Don’t you agree?

I never thought I’d share this one–because, well because I’m actually very selfish at heart. Or maybe it’s because I’m certain that when the whole world reads this recipe–there will be an incredible run on the Symphony bar market…and there won’t be enough to go around…for me. Either thing is true.

Ok, ok…I’ll risk it.

This is a pretty darn simple recipe. So get ready for some complete decadence that there is no excuse for. I mean it.

Evil Fudge Balls

Ingredients:

2 lbs. Symphony bar chocolate

8 oz. frozen Cool Whip

Vanilla Wafers–crushed

Directions:

Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl. Cool slightly. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it. Mix on medium speed until well blended.

It will most likely be way too soft to roll,  but if you have a small scoop like mine–you could still do it.  If not, refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.

Drop each fudge ball into a bowl of  crushed Vanilla Wafers and coat thoroughly.

Refrigerate in an air tight container and refrain from telling anyone that you made these. I mean, seriously…they’re worth beating somebody up for.

And you don’t want that somebody to be you.

Trust me on this.

Evil Fudge Balls
 
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Ingredients
  • 2 lbs. Symphony bar chocolate
  • 8 oz. frozen Cool Whip
  • Vanilla Wafers–crushed
Instructions
  1. Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl.
  2. Cool slightly.
  3. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it.
  4. Mix on medium speed until well blended.
  5. Refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.
  6. Drop into crushed Vanilla Wafers and coat thoroughly.
  7. Refrigerate in an air tight container