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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124920":{"type":"posts","id":"bayareabites_124920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124920","score":null,"sort":[1518281947000]},"guestAuthors":[],"slug":"heartfelt-and-homemade-valentines-day-recipes","title":"Heartfelt and Homemade Valentine's Day Recipes","publishDate":1518281947,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.\u003c/p>\n\u003cfigure id=\"attachment_124937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cstrong>Valentine’s Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.\u003c/p>\n\u003cfigure id=\"attachment_124934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/bark-final2.jpg\" alt=\"Dark Chocolate Bark with Salted Pistachios and Candied Orange\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Bark with Salted Pistachios and Candied Orange \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cstrong>Sexy & Sweet Valentine’s Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark\u003c/strong>\u003c/a>\u003cbr>\nSay I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.\u003c/p>\n\u003cfigure id=\"attachment_124941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Homemade Nutella Soufflés\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Nutella Soufflés \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cstrong>Homemade Nutella Soufflés\u003c/strong>\u003c/a>\u003cbr>\nValentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.\u003c/p>\n\u003cfigure id=\"attachment_124940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\" Heart Beet Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124940\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart Beet Salad \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cstrong>Home Is Where the Heart Is On Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nEnjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.\u003c/p>\n\u003cfigure id=\"attachment_124935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/happy-valentines-day.jpg\" alt=\"DIY Conversation Hearts\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Conversation Hearts \u003ccite>(Recipe and Photo: Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cstrong>DIY Conversation Hearts are a Fun Project for Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nHomemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\u003c/p>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/\">\u003cstrong>Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/strong>\u003c/a>\u003cbr>\nHere’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.","status":"publish","parent":0,"modified":1567629081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":360},"headData":{"title":"Heartfelt and Homemade Valentine's Day Recipes | KQED","description":"Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Heartfelt and Homemade Valentine's Day Recipes","datePublished":"2018-02-10T16:59:07.000Z","dateModified":"2019-09-04T20:31:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124920 https://ww2.kqed.org/bayareabites/?p=124920","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/10/heartfelt-and-homemade-valentines-day-recipes/","disqusTitle":"Heartfelt and Homemade Valentine's Day Recipes","path":"/bayareabites/124920/heartfelt-and-homemade-valentines-day-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.\u003c/p>\n\u003cfigure id=\"attachment_124937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cstrong>Valentine’s Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.\u003c/p>\n\u003cfigure id=\"attachment_124934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/bark-final2.jpg\" alt=\"Dark Chocolate Bark with Salted Pistachios and Candied Orange\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Bark with Salted Pistachios and Candied Orange \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cstrong>Sexy & Sweet Valentine’s Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark\u003c/strong>\u003c/a>\u003cbr>\nSay I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.\u003c/p>\n\u003cfigure id=\"attachment_124941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Homemade Nutella Soufflés\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Nutella Soufflés \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cstrong>Homemade Nutella Soufflés\u003c/strong>\u003c/a>\u003cbr>\nValentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.\u003c/p>\n\u003cfigure id=\"attachment_124940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\" Heart Beet Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124940\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart Beet Salad \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cstrong>Home Is Where the Heart Is On Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nEnjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.\u003c/p>\n\u003cfigure id=\"attachment_124935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/happy-valentines-day.jpg\" alt=\"DIY Conversation Hearts\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Conversation Hearts \u003ccite>(Recipe and Photo: Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cstrong>DIY Conversation Hearts are a Fun Project for Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nHomemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\u003c/p>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/\">\u003cstrong>Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/strong>\u003c/a>\u003cbr>\nHere’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124920/heartfelt-and-homemade-valentines-day-recipes","authors":["5014"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_13034"],"tags":["bayareabites_1820","bayareabites_8986","bayareabites_81"],"featImg":"bayareabites_124940","label":"bayareabites"},"bayareabites_106855":{"type":"posts","id":"bayareabites_106855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106855","score":null,"sort":[1455377392000]},"guestAuthors":[],"slug":"happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","title":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting","publishDate":1455377392,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>[contextly_sidebar id=\"VioZxO9RQ2SnPlPZAZoWzabbh5ZvHBLt\"]\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>:\n\u003cli>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n","status":"publish","parent":0,"modified":1546898310,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":899},"headData":{"title":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting | KQED","description":"Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting","datePublished":"2016-02-13T15:29:52.000Z","dateModified":"2019-01-07T21:58:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106855 http://ww2.kqed.org/bayareabites/?p=106855","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/","disqusTitle":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting","path":"/bayareabites/106855/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>:\n\u003cli>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106855/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","authors":["5015","5014"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_15287","bayareabites_15288","bayareabites_81"],"featImg":"bayareabites_106881","label":"bayareabites"},"bayareabites_92858":{"type":"posts","id":"bayareabites_92858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92858","score":null,"sort":[1423773943000]},"guestAuthors":[],"slug":"valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","publishDate":1423773943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","status":"publish","parent":0,"modified":1553040752,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":669},"headData":{"title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED","description":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","datePublished":"2015-02-12T20:45:43.000Z","dateModified":"2019-03-20T00:12:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92858 http://blogs.kqed.org/bayareabites/?p=92858","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/","disqusTitle":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","source":"Valentine's Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_147","bayareabites_833","bayareabites_4125","bayareabites_846","bayareabites_10409","bayareabites_81"],"featImg":"bayareabites_92896","label":"source_bayareabites_92858"},"bayareabites_92855":{"type":"posts","id":"bayareabites_92855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92855","score":null,"sort":[1423685892000]},"guestAuthors":[],"slug":"sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","publishDate":1423685892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","status":"publish","parent":0,"modified":1553040577,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":612},"headData":{"title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED","description":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","datePublished":"2015-02-11T20:18:12.000Z","dateModified":"2019-03-20T00:09:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92855 http://blogs.kqed.org/bayareabites/?p=92855","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/","disqusTitle":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","source":"Valentine’s Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92875,92877,92879,92882,92878,92881,92866,92880","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_416","bayareabites_147","bayareabites_4125","bayareabites_1881","bayareabites_81"],"featImg":"bayareabites_92874","label":"source_bayareabites_92855"},"bayareabites_78225":{"type":"posts","id":"bayareabites_78225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78225","score":null,"sort":[1392334159000]},"guestAuthors":[],"slug":"valentine-hearts-that-are-meant-to-be-broken","title":"Valentine Hearts That Are Meant To Be Broken","publishDate":1392334159,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a-1024x686.jpg\" alt=\"An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\" width=\"1024\" height=\"686\" class=\"size-large wp-image-78226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\" target=\"_blank\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/12/275356369/valentine-hearts-that-are-meant-to-be-broken\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gingerbread\">Thin Crisp Gingerbread Cookies\u003c/a>, \u003ca href=\"#shortbread\">Shortbread Hearts\u003c/a> and \u003ca href=\"#icing\">Royal Icing\u003c/a>.\u003c/p>\n\u003cp>In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.\u003c/p>\n\u003cp>When you're a kid, conversation hearts, waxy chocolates and powdery-smelling carnations are the currency of Valentine's Day. (That and a broken heart or two.) But a few years ago, my young daughter and I started a new tradition — one a whole lot tastier, and not dependent on the fickle affection of boys. We started baking gingerbread Valentine hearts — magnificent, ephemeral delights we learned to decorate from a book (Julia Usher's \u003cem>Cookie Swap\u003c/em>).\u003c/p>\n\u003cp>Now Valentine's brings happy afternoons in the kitchen while the late-winter sun slants in, illuminating the dots and paisleys of our edible treasures. We marble the wet icing with toothpicks or darning needles and stud them with dragées and luster dust. We brush-embroider lines of icing into flower petals with a sheared-off old paintbox brush. We labor over every cookie, just as if it weren't going to vanish in two bites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we work, I surreptitiously watch my 7-year-old, so like me in so many ways, for symptoms of the romantic affliction, for signs that a Hunter or Oscar or Elijah has made away with her heart. I never say a word, but I look for sighs, for the chin tilted on the palm, the little face staring out the window — telltale evidence of mooning.\u003c/p>\n\u003cp>But Zoe's brow is furrowed in concentration as she wields the toothpick, the craft brush, the parchment cone. Beneath her hands psychedelic patterns bloom, and when she sighs, it's a sigh of satisfaction. \"Look how beautiful, Mama!\" Then, more pragmatically, \"When can we eat them?\"\u003c/p>\n\u003cp>My daughter's face is the face of a future heartbreaker — I see it all written there, in the cheekbones, and there, in the limpid eyes. But for now, she's just a kid. I can no more protect her from the storms and sunlight of romance than I can protect these Valentine hearts from being devoured on the spot and left in a million crumbs. Nor do I want to, for hearts are made to be filled and broken, mended and made new again.\u003c/p>\n\u003cp>After we finish, I regard the hearts, in all their jeweled splendor, for one long moment. Really, they're too beautiful to eat. But then I do anyway, snapping each brittle heart in half, letting the ginger sting my tongue. A flash of spice and a moment's pleasure, and it's gone. Only the memories, more sweet than bitter, remain.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gingerbread\">\u003c/a>Thin Crisp Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>These cookies, from Cook's Illustrated's \u003c/em>The New Best Recipe\u003cem> (America's Test Kitchen, 2004) yield a waferlike, not-too-sweet ginger snap that makes a perfect canvas for your icing masterpieces. And they can be made with either a food processor or an electric mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b-1024x682.jpg\" alt=\"Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 5 dozen cookies\u003c/em>\u003c/p>\n\u003cp>3 cups unbleached all-purpose flour\u003c/p>\n\u003cp>3/4 cup packed dark brown sugar\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1 tablespoon ground cinnamon\u003c/p>\n\u003cp>1 tablespoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces\u003c/p>\n\u003cp>3/4 cup light or dark molasses\u003c/p>\n\u003cp>2 tablespoons milk\u003c/p>\n\u003cp>In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal about 15 seconds.\u003c/p>\n\u003cp>With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.\u003c/p>\n\u003cp>Alternatively, with an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.\u003c/p>\n\u003cp>Scrape the dough onto a work surface; divide it in quarters. Working with one portion at a time, roll the dough 1/8-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)\u003c/p>\n\u003cp>Adjust the oven racks to the upper and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.\u003c/p>\n\u003cp>Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard the second parchment sheet. Cut the dough into 2- to 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until the baking sheets are full.\u003c/p>\n\u003cp>Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 10 to 15 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.\u003c/p>\n\u003cp>Gather the scraps; repeat the rolling, cutting and baking steps. Once the cookies have cooled (which will happen quickly, as they're so thin), ice them.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"shortbread\">\u003c/a>Shortbread Hearts\u003c/h3>\n\u003cp>\u003cem>These are liberally adapted from a recipe in Sheila Lukins and Julee Rosso's venerable \u003c/em>The Silver Palate\u003cem> (Workman, 1982). They freeze well but are quite brittle, so work gently when you're icing.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78229\" class=\"wp-caption aligncenter\" style=\"max-width: 745px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244-745x1024.jpg\" alt=\"Shortbread Hearts. (T. Susan Chang/NPR)\" width=\"745\" height=\"1024\" class=\"size-large wp-image-78229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shortbread Hearts. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter\u003c/p>\n\u003cp>2/3 cup confectioner's sugar\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>In a stand mixer fitted with the paddle attachment, cream butter and confectioner's sugar together until light. Sift flour and salt together and add to the creamed mixture. Add vanilla and blend thoroughly.\u003c/p>\n\u003cp>Scrape the dough onto a floured work surface, divide in half, and flatten into disks about 1/2-inch thick. Wrap in plastic and set in the freezer until slightly firm (but not rock hard), about 5 to10 minutes.\u003c/p>\n\u003cp>Roll the dough out to slightly less than 1/4-inch thick. Cut out cookies with a 2 1/2- to 3-inch heart-shaped cookie cutter. Place on parchment-paper-lined baking sheet.\u003c/p>\n\u003cp>Preheat oven to 325 degrees. While the oven's heating, set the cookies someplace cold — either the refrigerator — or outside, if you don't have room and the air temperature outside is cooler. Bake the cookies for 10 to 12 minutes or until just cooked through — they needn't be colored or browned. Cool on a rack.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icing\">\u003c/a>Royal Icing\u003c/h3>\n\u003cp>\u003cem>This basic royal icing from \u003c/em>Cookie Swap\u003cem> by Julia Usher (Gibbs Smith, 2009) has been my standby for years. I've used both raw egg whites (saved in the freezer after making ice cream or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">other yolk-intensive projects\u003c/a>\u003c/em>\u003cem>) and meringue powder, which is widely available at craft stores and baking supply sites. I think the raw whites may taste a little better, but the meringue powder has the advantages of being pasteurized and easy to work with.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3-1024x667.jpg\" alt=\"An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\" width=\"1024\" height=\"667\" class=\"size-large wp-image-78227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 1/2 cups\u003c/em>\u003c/p>\n\u003cp>2 pounds powdered sugar\u003c/p>\n\u003cp>1/2 teaspoon cream of tartar\u003c/p>\n\u003cp>About 11 tablespoons pasteurized whites (or 5 large egg whites)\u003c/p>\n\u003cp>Flavoring to taste\u003c/p>\n\u003cp>Soft gel food coloring, to desired shade (for example, Chefmaster Liqua-Gel)\u003c/p>\n\u003cp>Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to medium-high speed and continue to beat about 2 minutes, until the icing is silky and very white. (The icing will lighten and thicken as you beat it.)\u003c/p>\n\u003cp>Beat in flavoring and/or food coloring, if desired. Mix well and thin with water\u003cstrong> \u003c/strong>to desired consistency before using.\u003c/p>\n\u003cp>\u003cstrong>Marbling\u003c/strong>\u003c/p>\n\u003cp>Extensive instructions, with photos, can be found at Julia Usher's excellent website, \u003ca href=\"http://cookieconnection.juliausher.com/\">Cookie Connection\u003c/a>. There you can find guidance on beadwork, piping, stenciling and flooding, along with photo galleries of cookies much more beautiful than mine. My own instructions, given here, are just a sketch to get you started.\u003c/p>\n\u003cp>You'll need 3 different colors of icing, thinned to the consistency of Elmer's Glue or slightly thicker. (That works out to about 2 to 3 tablespoons of water per cup of icing; add drop by drop as you get close. You can thicken the icing back up with confectioner's sugar.) Put one color in an open tub and the other two in parchment paper cones or piping bags with a small round pastry tip. Or, if you want maximum color combinations, divide your three colors so that you have a tub and a piping bag for each color.\u003c/p>\n\u003cp>Coat the whole cookie with one color of icing, spreading carefully but quickly with the back of a craft paintbrush.\u003c/p>\n\u003cp>Pipe lines or dots of contrasting color icing onto the wet topcoat. Drag a toothpick or darning needle straight across the lines, reversing direction when you reach the cookie's edge, to create a marbled effect. For miniature hearts, drag your needle through dots.\u003c/p>\n\u003cp>\u003cstrong>Brush Embroidery\u003c/strong>\u003c/p>\n\u003cp>Topcoat the cookie with icing in whatever color you like and let dry, preferably overnight.\u003c/p>\n\u003cp>For the brush embroidery, you'll need a thicker, slightly pasty consistency of icing (thinned with about 1 to 2 tablespoons of water per cup of icing). Once you've got the consistency to your satisfaction, fill a parchment paper cone or piping bag fitted with a small round tip with the icing.\u003c/p>\n\u003cp>Pipe curved petal outlines onto the cookie. Dampen a very small paintbrush (preferably square-tipped) and blot the excess water from the tip. Brush the icing toward the center of the petal to create a delicate shaded effect; finish by piping small dots at the center or in the background as desired. \u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.","status":"publish","parent":0,"modified":1392334159,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":62,"wordCount":1989},"headData":{"title":"Valentine Hearts That Are Meant To Be Broken | KQED","description":"These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine Hearts That Are Meant To Be Broken","datePublished":"2014-02-13T23:29:19.000Z","dateModified":"2014-02-13T23:29:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78225 http://blogs.kqed.org/bayareabites/?p=78225","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/13/valentine-hearts-that-are-meant-to-be-broken/","disqusTitle":"Valentine Hearts That Are Meant To Be Broken","nprByline":"T. Susan Chang","nprStoryId":"275356369","nprApiLink":"http://api.npr.org/query?id=275356369&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/02/12/275356369/valentine-hearts-that-are-meant-to-be-broken?ft=3&f=275356369","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Feb 2014 03:41:00 -0500","nprStoryDate":"Wed, 12 Feb 2014 03:41:00 -0500","nprLastModifiedDate":"Wed, 12 Feb 2014 03:41:36 -0500","path":"/bayareabites/78225/valentine-hearts-that-are-meant-to-be-broken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a-1024x686.jpg\" alt=\"An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\" width=\"1024\" height=\"686\" class=\"size-large wp-image-78226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\" target=\"_blank\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/12/275356369/valentine-hearts-that-are-meant-to-be-broken\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gingerbread\">Thin Crisp Gingerbread Cookies\u003c/a>, \u003ca href=\"#shortbread\">Shortbread Hearts\u003c/a> and \u003ca href=\"#icing\">Royal Icing\u003c/a>.\u003c/p>\n\u003cp>In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.\u003c/p>\n\u003cp>When you're a kid, conversation hearts, waxy chocolates and powdery-smelling carnations are the currency of Valentine's Day. (That and a broken heart or two.) But a few years ago, my young daughter and I started a new tradition — one a whole lot tastier, and not dependent on the fickle affection of boys. We started baking gingerbread Valentine hearts — magnificent, ephemeral delights we learned to decorate from a book (Julia Usher's \u003cem>Cookie Swap\u003c/em>).\u003c/p>\n\u003cp>Now Valentine's brings happy afternoons in the kitchen while the late-winter sun slants in, illuminating the dots and paisleys of our edible treasures. We marble the wet icing with toothpicks or darning needles and stud them with dragées and luster dust. We brush-embroider lines of icing into flower petals with a sheared-off old paintbox brush. We labor over every cookie, just as if it weren't going to vanish in two bites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we work, I surreptitiously watch my 7-year-old, so like me in so many ways, for symptoms of the romantic affliction, for signs that a Hunter or Oscar or Elijah has made away with her heart. I never say a word, but I look for sighs, for the chin tilted on the palm, the little face staring out the window — telltale evidence of mooning.\u003c/p>\n\u003cp>But Zoe's brow is furrowed in concentration as she wields the toothpick, the craft brush, the parchment cone. Beneath her hands psychedelic patterns bloom, and when she sighs, it's a sigh of satisfaction. \"Look how beautiful, Mama!\" Then, more pragmatically, \"When can we eat them?\"\u003c/p>\n\u003cp>My daughter's face is the face of a future heartbreaker — I see it all written there, in the cheekbones, and there, in the limpid eyes. But for now, she's just a kid. I can no more protect her from the storms and sunlight of romance than I can protect these Valentine hearts from being devoured on the spot and left in a million crumbs. Nor do I want to, for hearts are made to be filled and broken, mended and made new again.\u003c/p>\n\u003cp>After we finish, I regard the hearts, in all their jeweled splendor, for one long moment. Really, they're too beautiful to eat. But then I do anyway, snapping each brittle heart in half, letting the ginger sting my tongue. A flash of spice and a moment's pleasure, and it's gone. Only the memories, more sweet than bitter, remain.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gingerbread\">\u003c/a>Thin Crisp Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>These cookies, from Cook's Illustrated's \u003c/em>The New Best Recipe\u003cem> (America's Test Kitchen, 2004) yield a waferlike, not-too-sweet ginger snap that makes a perfect canvas for your icing masterpieces. And they can be made with either a food processor or an electric mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b-1024x682.jpg\" alt=\"Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 5 dozen cookies\u003c/em>\u003c/p>\n\u003cp>3 cups unbleached all-purpose flour\u003c/p>\n\u003cp>3/4 cup packed dark brown sugar\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1 tablespoon ground cinnamon\u003c/p>\n\u003cp>1 tablespoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces\u003c/p>\n\u003cp>3/4 cup light or dark molasses\u003c/p>\n\u003cp>2 tablespoons milk\u003c/p>\n\u003cp>In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal about 15 seconds.\u003c/p>\n\u003cp>With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.\u003c/p>\n\u003cp>Alternatively, with an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.\u003c/p>\n\u003cp>Scrape the dough onto a work surface; divide it in quarters. Working with one portion at a time, roll the dough 1/8-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)\u003c/p>\n\u003cp>Adjust the oven racks to the upper and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.\u003c/p>\n\u003cp>Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard the second parchment sheet. Cut the dough into 2- to 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until the baking sheets are full.\u003c/p>\n\u003cp>Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 10 to 15 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.\u003c/p>\n\u003cp>Gather the scraps; repeat the rolling, cutting and baking steps. Once the cookies have cooled (which will happen quickly, as they're so thin), ice them.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"shortbread\">\u003c/a>Shortbread Hearts\u003c/h3>\n\u003cp>\u003cem>These are liberally adapted from a recipe in Sheila Lukins and Julee Rosso's venerable \u003c/em>The Silver Palate\u003cem> (Workman, 1982). They freeze well but are quite brittle, so work gently when you're icing.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78229\" class=\"wp-caption aligncenter\" style=\"max-width: 745px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244-745x1024.jpg\" alt=\"Shortbread Hearts. (T. Susan Chang/NPR)\" width=\"745\" height=\"1024\" class=\"size-large wp-image-78229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shortbread Hearts. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter\u003c/p>\n\u003cp>2/3 cup confectioner's sugar\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>In a stand mixer fitted with the paddle attachment, cream butter and confectioner's sugar together until light. Sift flour and salt together and add to the creamed mixture. Add vanilla and blend thoroughly.\u003c/p>\n\u003cp>Scrape the dough onto a floured work surface, divide in half, and flatten into disks about 1/2-inch thick. Wrap in plastic and set in the freezer until slightly firm (but not rock hard), about 5 to10 minutes.\u003c/p>\n\u003cp>Roll the dough out to slightly less than 1/4-inch thick. Cut out cookies with a 2 1/2- to 3-inch heart-shaped cookie cutter. Place on parchment-paper-lined baking sheet.\u003c/p>\n\u003cp>Preheat oven to 325 degrees. While the oven's heating, set the cookies someplace cold — either the refrigerator — or outside, if you don't have room and the air temperature outside is cooler. Bake the cookies for 10 to 12 minutes or until just cooked through — they needn't be colored or browned. Cool on a rack.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icing\">\u003c/a>Royal Icing\u003c/h3>\n\u003cp>\u003cem>This basic royal icing from \u003c/em>Cookie Swap\u003cem> by Julia Usher (Gibbs Smith, 2009) has been my standby for years. I've used both raw egg whites (saved in the freezer after making ice cream or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">other yolk-intensive projects\u003c/a>\u003c/em>\u003cem>) and meringue powder, which is widely available at craft stores and baking supply sites. I think the raw whites may taste a little better, but the meringue powder has the advantages of being pasteurized and easy to work with.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3-1024x667.jpg\" alt=\"An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\" width=\"1024\" height=\"667\" class=\"size-large wp-image-78227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 1/2 cups\u003c/em>\u003c/p>\n\u003cp>2 pounds powdered sugar\u003c/p>\n\u003cp>1/2 teaspoon cream of tartar\u003c/p>\n\u003cp>About 11 tablespoons pasteurized whites (or 5 large egg whites)\u003c/p>\n\u003cp>Flavoring to taste\u003c/p>\n\u003cp>Soft gel food coloring, to desired shade (for example, Chefmaster Liqua-Gel)\u003c/p>\n\u003cp>Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to medium-high speed and continue to beat about 2 minutes, until the icing is silky and very white. (The icing will lighten and thicken as you beat it.)\u003c/p>\n\u003cp>Beat in flavoring and/or food coloring, if desired. Mix well and thin with water\u003cstrong> \u003c/strong>to desired consistency before using.\u003c/p>\n\u003cp>\u003cstrong>Marbling\u003c/strong>\u003c/p>\n\u003cp>Extensive instructions, with photos, can be found at Julia Usher's excellent website, \u003ca href=\"http://cookieconnection.juliausher.com/\">Cookie Connection\u003c/a>. There you can find guidance on beadwork, piping, stenciling and flooding, along with photo galleries of cookies much more beautiful than mine. My own instructions, given here, are just a sketch to get you started.\u003c/p>\n\u003cp>You'll need 3 different colors of icing, thinned to the consistency of Elmer's Glue or slightly thicker. (That works out to about 2 to 3 tablespoons of water per cup of icing; add drop by drop as you get close. You can thicken the icing back up with confectioner's sugar.) Put one color in an open tub and the other two in parchment paper cones or piping bags with a small round pastry tip. Or, if you want maximum color combinations, divide your three colors so that you have a tub and a piping bag for each color.\u003c/p>\n\u003cp>Coat the whole cookie with one color of icing, spreading carefully but quickly with the back of a craft paintbrush.\u003c/p>\n\u003cp>Pipe lines or dots of contrasting color icing onto the wet topcoat. Drag a toothpick or darning needle straight across the lines, reversing direction when you reach the cookie's edge, to create a marbled effect. For miniature hearts, drag your needle through dots.\u003c/p>\n\u003cp>\u003cstrong>Brush Embroidery\u003c/strong>\u003c/p>\n\u003cp>Topcoat the cookie with icing in whatever color you like and let dry, preferably overnight.\u003c/p>\n\u003cp>For the brush embroidery, you'll need a thicker, slightly pasty consistency of icing (thinned with about 1 to 2 tablespoons of water per cup of icing). Once you've got the consistency to your satisfaction, fill a parchment paper cone or piping bag fitted with a small round tip with the icing.\u003c/p>\n\u003cp>Pipe curved petal outlines onto the cookie. Dampen a very small paintbrush (preferably square-tipped) and blot the excess water from the tip. Brush the icing toward the center of the petal to create a delicate shaded effect; finish by piping small dots at the center or in the background as desired. \u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78225/valentine-hearts-that-are-meant-to-be-broken","authors":["byline_bayareabites_78225"],"categories":["bayareabites_12550","bayareabites_10916","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_12741","bayareabites_11086","bayareabites_14738","bayareabites_81"],"featImg":"bayareabites_78236","label":"bayareabites"},"bayareabites_77761":{"type":"posts","id":"bayareabites_77761","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77761","score":null,"sort":[1392313589000]},"guestAuthors":[],"slug":"valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","title":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","publishDate":1392313589,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.","status":"publish","parent":0,"modified":1546976409,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1184},"headData":{"title":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren | KQED","description":"Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","datePublished":"2014-02-13T17:46:29.000Z","dateModified":"2019-01-08T19:40:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77761 http://blogs.kqed.org/bayareabites/?p=77761","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/13/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren/","disqusTitle":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","path":"/bayareabites/77761/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77761/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","authors":["5092"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_1875","bayareabites_13034","bayareabites_119"],"tags":["bayareabites_14453","bayareabites_1561","bayareabites_81"],"featImg":"bayareabites_78080","label":"bayareabites"},"bayareabites_77946":{"type":"posts","id":"bayareabites_77946","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77946","score":null,"sort":[1392154136000]},"guestAuthors":[],"slug":"diy-conversation-hearts-are-a-fun-project-for-valentines-day","title":"DIY Conversation Hearts are a Fun Project for Valentine’s Day","publishDate":1392154136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n","status":"publish","parent":0,"modified":1392314886,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1773},"headData":{"title":"DIY Conversation Hearts are a Fun Project for Valentine’s Day | KQED","description":"Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Conversation Hearts are a Fun Project for Valentine’s Day","datePublished":"2014-02-11T21:28:56.000Z","dateModified":"2014-02-13T18:08:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77946 http://blogs.kqed.org/bayareabites/?p=77946","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/","disqusTitle":"DIY Conversation Hearts are a Fun Project for Valentine’s Day","path":"/bayareabites/77946/diy-conversation-hearts-are-a-fun-project-for-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77946/diy-conversation-hearts-are-a-fun-project-for-valentines-day","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_10130","bayareabites_987","bayareabites_13057","bayareabites_3439","bayareabites_81"],"featImg":"bayareabites_77965","label":"bayareabites"},"bayareabites_71070":{"type":"posts","id":"bayareabites_71070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71070","score":null,"sort":[1380388952000]},"guestAuthors":[],"slug":"making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","publishDate":1380388952,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n","blocks":[],"excerpt":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","status":"publish","parent":0,"modified":1391569892,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1096},"headData":{"title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video | KQED","description":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","datePublished":"2013-09-28T17:22:32.000Z","dateModified":"2014-02-05T03:11:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71070 http://blogs.kqed.org/bayareabites/?p=71070","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/","disqusTitle":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","path":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12744","bayareabites_2695","bayareabites_1653","bayareabites_4084","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_1593","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_1123","bayareabites_147","bayareabites_12466","bayareabites_8604","bayareabites_8731","bayareabites_1526","bayareabites_11106","bayareabites_362","bayareabites_81"],"featImg":"bayareabites_71196","label":"bayareabites"},"bayareabites_56590":{"type":"posts","id":"bayareabites_56590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56590","score":null,"sort":[1360860252000]},"guestAuthors":[],"slug":"home-is-where-the-heart-is-on-valentines-day","title":"Home Is Where the Heart Is On Valentine's Day","publishDate":1360860252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","status":"publish","parent":0,"modified":1391569843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1310},"headData":{"title":"Home Is Where the Heart Is On Valentine's Day | KQED","description":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Home Is Where the Heart Is On Valentine's Day","datePublished":"2013-02-14T16:44:12.000Z","dateModified":"2014-02-05T03:10:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56590 http://blogs.kqed.org/bayareabites/?p=56590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/","disqusTitle":"Home Is Where the Heart Is On Valentine's Day","path":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_11205","bayareabites_80","bayareabites_81"],"featImg":"bayareabites_56783","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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