Category Archives: Desserts

Chocolate Mint Cookies Redux

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I’m not a holiday baker. I think a few years ago when I initially posted about holiday baking, I said something stupid like, “I love it! I should really do it more!” or something equally lame.

I’m not being a scrooge either. I just prefer cooking over baking. The thing with baking, for me, is that the majority of it is all precise and has to be. That seems kind of silly to me. I don’t like math and I don’t like using math excessively in the kitchen.

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However, there are recipes that I make all the time. Especially cookies. Like this one. I’ve made these chocolate mint cookies almost every Christmas. It started a few years back when one of my best friends and I decided to make them. It started out as a baking disaster, but over the years, we’ve sort of perfected the whole thing.

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I should also mention, I never make cookies for myself and REB. These little tasties aren’t allowed to stay in the house. We might enjoy one or two…ok maybe four or five, but then they go to people outside of our home. In this case, my parents got a few to take on their 28-hour flight overseas.

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In any case, I revisited this recipe of chocolate mint cookies, and decided to change a few things. I had first started with white chocolate, and then was informed by REB that white chocolate “isn’t really chocolate” when the cookie dough (which really looked like batter) turned into goop. I wish I had known this before. Again, I never bake so would I know this? The kitchen disaster went into the trash after a horrible batch of flat, gloopy cookies came out of the oven.

After that, I decided to keep to the original recipe, but changed four things: adding peppermint extract and chopped up Andes mints to the dough, and topping them with a different Andes mint and candy canes. The different Andes mint didn’t melt too well on a lot of the cookies because again, they were white “chocolate” with candy canes in them. BUT I was all, “Tis the season” so decided to go with the seasonal variety. I’ll probably refrain from this next time. Although, REB did say they tasted better to him than the norm.

Either way, they did turn out OK and I think these slight changes made a world of difference. The mint flavor was taken to the next level and the added surprise of biting into a chocolate mint as you eat the cookie made them soft and full of flavor.

I’m bummed the white chocolate didn’t work out. Oh well. Lesson learned. Only use white chocolate to make bark ;)

Chocolate Mint Cookies Redux
 
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A twist on the original chocolate mint cookie. A staple during the holidays!
Author:
Recipe type: Dessert, cookies, sweets
Serves: 36-42 cookies

Ingredients
  • ¾ cup (1½ sticks) unsalted butter
  • 1½ light brown sugar, packed
  • 2 tablespoons water
  • ½ teaspoon peppermint extract
  • 2 cups semi-sweet chocolate chip
  • 2 eggs
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ cups flour
  • ¼ cup chopped Andes mints
  • 24 individually wrapped Andes mints, cut in half
  • 6 whole candy canes, crushed

Instructions
  1. Start by adding butter to a large saucepan over low heat.
  2. Add the brown sugar and water, and stir until butter and sugar are melted.
  3. Next, add the peppermint extract and stir well.
  4. Add the chocolate chips and stir until mostly melted.
  5. Remove the pan from heat and continue stirring until all the chocolate is melted.
  6. Pour butter mixture into a bowl of a stand mixer, fitted with a whisk attachment. Leave to sit and cool for 10 minutes.
  7. When the mixture has cooled slightly, turn onto medium speed and add the eggs, one at a time until combined.
  8. Next add the baking soda, salt and slowly add the flour until dough forms.
  9. Turn the mixer off and scrape the whisk with a rubber spatula to get all the batter into the bowl. Fold in the chopped Andes mints until combined.
  10. Put dough in fridge, uncovered for at least 1 hour.
  11. Preheat oven to 350°F
  12. Scoop a tablespoon or so of dough into your hand and roll into a ball.
  13. Place on a baking sheet lined with parchment paper and arrange balls about 2 inches apart.
  14. Bake for 8-10 minutes or until cookies have spread out a little and are slightly cracked on top. If they feel soft, this is OK.
  15. While they are baking, unwrap the Andes mints and break in half, set aside in a bowl.
  16. Place candy canes in a ziploc bag and crush with a glass or rolling pin.
  17. Remove cookies from oven, and carefully remove from hot sheet to cooling rack.
  18. Top each cookie with ½ a Andes mint and wait 5 minutes until they are melted. Use a spoon to help smooth the chocolate over each cookie. While the melted chocolate is still warm, sprinkle with crushed candy canes.

Vanilla Poached Pears

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International eating is what took place in our home tonight. It all started with REB and I wanting to do something with the leftover block of tofu we had. We hadn’t made any kind of Asian food in a while, so we decided to do our recipe of General’s Tofu. We used up some mushrooms we had which made it even more filling and delicious! The problem? No fresh ginger. I don’t dare use ginger powder – call me a snob if you want – when it comes to Asian or Indian cuisine. Fresh grated ginger is the way to go. Luckily we live across the street from a Whole Foods so he ran over there while I started cooking.

When he came back he did come back with a ginger root, but he also came back with two Anjou pears (we already had one Bosc pear sitting in our fruit bowl), vanilla bean and a bottle of Riesling. I gave him a questioning look and all he said was, “Poached pears.” Ah, but of course.

We talked about making poached pears the other night, but we didn’t have all the ingredients we needed. At least not for the recipe he wanted to use. So anyway, after our vegetarian, VERY spicy variation of General Tso’s chicken, we decided to make the pears.

We adapted the recipe from Mr. Alton Brown. Don’t freak out when you see the recipe – you aren’t reading incorrectly. It does in fact take two hours from start to finish. However, this was one of the easiest recipes even if it took that long to make. I don’t think we realized the time frame, but once we started we just had to finish!

It’s a good thing he and I enjoy hanging out with each other ;)

The wait was worth it. Our place still smells like the sweet syrup. The sweetness of the pears was absolutely decadent. Who says you need to fly to Paris to enjoy a really good dessert? I can enjoy something sweet with my sweets right here and just in time for Valentines day :)

Vanilla Poached Pears:
•3 pears (We used two Anjou and one Bosc. You can also use Bartlett)
•1 bottle white wine (Riesling or any sweet wine will work best)
•1 whole vanilla bean, scraped and save the pod
•3/4 cup vanilla sugar
•1 cup water

Start by making the vanilla sugar. It’s nothing scary! Just take 3/4 cup granulated sugar and add in 3/4 teaspoon vanilla extract and mix well. You could also take another vanilla bean, scrape it, add that and some granulated sugar into a food processor and get it really fine. But the former is the easiest way to go in my opinion.

Next, in a 4-quart saucepan add the water, sugar, vanilla, vanilla pod and bottle of wine and bring to a boil.

Prepare your pears: core the pears from the bottom. The easiest way to do that is to cut off a tiny bit from the bottom of the pear, take a vegetable peeler, poke in, turn and cut out the core.  Lower the heat, add the pears to the pot, cover and let the whole thing simmer – a gentle simmer – for 30 minutes or until the pears are tender, but not too mushy.  Remove the pears and place in a serving dish and refrigerate until ready to serve.

Increase the heat back to high and let the sauce boil and then reduce until approximately one cup is left – this will take about 20-25 minutes. Pour the syrup into a heat-resistant dish (we used our Pyrex measuring cup) and refrigerate for one hour.

Long process? Yes.
Worth it? Absolutely.
Place a pear on a dish, pour the syrup over it and enjoy!


Are there nights you decide to make dessert last minute?

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Gingerbread cookies

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We made gingerbread cookies today! Mostly because we were bored. We followed a recipe from a book my future brother- and sister-in-law got me for Christmas. They turned out pretty well! The only thing we noticed after the first batch came out, was that they were incredibly hard! We both prefer cookies that are on the softer side (call us old haha), so we shortened the time by one or two minutes so they came out soft but were still cooked.

Here’s what you need:
•3 3/4 cups flour
•2 large eggs
•2 teaspoons ground ginger
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground cloves
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•1 1/2 teaspoons baking soda
•1 stick unsalted butter (at room temperature)
•3/4 cup packed dark brown sugar
•1/2 cup molasses

In a large bowl, combine the flour, nutmeg, cinnamon, baking soda, salt, cloves and ginger. Set aside.

Using your electric mixer (or a separate large bowl), cream the butter and brown sugar together on low speed until combined. Next add the eggs and molasses until combined and smooth. Slowly add the dry ingredients until the cookie dough is formed.

When it’s all combined, wrap the dough in plastic wrap and cool in the fridge for up to 1 hour or until firm.
After an hour, let the dough sit for about 15 minutes so you can work with it.

Preheat your oven to 350ºF.

Take a 1/2 cup of dough at a time, roll it out until it’s about 1/4-to-1/8 inch thick, then cut out what ever shapes.

Place the cut outs on cookie sheets lined with parchment paper and bake for 8-10 minutes.

Like I said earlier, we baked them for 10 minutes, but they were too hard for our taste. So we ended up baking them for 8 minutes or so, and they turned out perfect!

Transfer them to a cooling rack and let them cool completely before you decorate them.
The recipe said it would make 18-24 cookies, but we easily got about 30 cookies out of the dough. We weren’t making big shapes though and we also made them a little thicker than what was probably called for…so do what you want! That’s half the fun.

Happy holidays!

Mint Chip Cookies

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The holiday season brings out the Holly Homemaker in me. Well OK, not really, but I seem more inclined to bake during the holidays. REB and I have wanted cookies for a few nights now. I realized I had everything in my pantry to make cookies, so why not?

This is based on the typical chocolate chip recipe, but has a few little twists. The end result was perfection.

Sorry Santa. These cookies are not for you ;)

Here’s what you need:
•2 1/4 cups all purpose flour
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•2 sticks butter, softened
•2 large eggs
•1/2 teaspoon salt
•1 teaspoon baking soda
•2 teaspoons vanilla extract
•2 teaspoons instant espresso
•3/4 cup chopped walnuts
•1/2 cup semi-sweet chocolate chips
•1 1/2 cups Andes mint chips

Preheat oven to 375ºF

In a medium bowl, combine the flour, baking soda and salt and set aside. In a large bowl, or in your stand mixer, cream the granulated sugar, brown sugar and butter on medium speed until smooth and creamy. Reduce the speed to low and add the eggs, one at a time, the vanilla and espresso. Beat until smooth. Slowly add in the dry mixture until the entire batter is smooth and combined.

Turn the speed up to medium and add the walnuts. Then turn off the mixer and fold in the chocolate chips and mint chips until combined.

Let the batter chill in the fridge, uncovered, for 15-20 minutes.

Scoop a tablespoon of batter onto an ungreased cookie sheet and bake for 9-to-11 minutes or until golden brown.
Cool completely before serving. Enjoy!

Mango burfi

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Indian sweets are really sweet. I don’t care for a lot of them, but there are some I absolutely I can’t resist. I did a recipe earlier this year for kheer (Indian rice pudding), which is REB’s absolute favorite.

Yesterday, my awesome sister showed me how to make mango burfi. Burfi is basically a solid mixture of sugar, condensed milk and spices until it solidifies. It’s sweet and has a nice, soft texture. There are many variations: plain, pistachio, cashew, etc. What we made was mango, because face it, mangoes are delicious.

Here’s what you’ll need:
•2 cups ricotta cheese
•2 tablespoons butter
•3 cups dry milk powder
•1 1/2 teaspoons ground cardamom
•2 cups mango pulp (Canned)
•1 pinch ground nutmeg

Start by toasting the ricotta cheese in a saucepan over medium heat for 10 minutes. You need to stir it the entire time.
Once it starts drying out, add the butter and the dry milk powder and stir.
Once that’s incorporated and starts drying out, add the mango pulp.

Stir for 15 minutes then add the cardamom and the nutmeg. Taste the mixture to see if you need to add more sugar. Mango pulp is relatively sweet, so you shouldn’t need a lot of added sugar.  However, as I said, Indian desserts are sickeningly sweet, so feel free to add sugar to taste! Stir and cook this mixture until it starts pulling away from the sides of the saucepan, or until it starts taking shape. Oh! Another note: you’re stirring this the entire time, so use a spoon that won’t cramp up your hands.

To test it, take a little bit of the mixture and drop it on a plate. If you can touch the mixture without it sticking to your fingers, it’s done. You don’t want it to be sticky.

Pour the mixture into a greased pie pan or sheet pan and spread into an even layer. Cover and put it in the fridge to harden for 2-3 hours.

Optional garnishes are slivered almonds, crushed pistachios or edible foil.
Cut into squares and serve.

White Chocolate Bark

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Had a late night craving for some chocolate. Don’t you hate when that happens? Luckily, with a few ingredients from the pantry that needed to be used up, we were able to calm the craving and our sweet tooth. It’s probably the easiest thing to make too. We made two batches. One with slivered almonds and dried cranberries, and one with instant espresso and chocolate cookie wafers. Both were delicious!

What you’ll need:
•12 ounces white chocolate chips (I guess any brand would do. I don’t skimp on chocolate so I buy the good stuff)
•2 teaspoons vegetable oil (1 for each batch)
•2 tablespoons slivered almonds
•1/2 teaspoon dried cranberries (REB isn’t a fan of fruit in chocolate, so I only sprinkled this on top instead of stirring into the chocolate)
•4 chocolate wafer cookies, crushed up
•1 teaspoon instant espresso

Start by cooling a cookie sheet in the fridge (will help harden the chocolate faster)

In a double boiler, add half the chocolate chip and stir with a rubber spatula until it starts to melt. When it’s almost melted, add in 1 teaspoon vegetable oil to help smooth the process. White chocolate melts at a higher temperature. Add in the slivered almonds and stir. Spread onto the cookie sheet and add some more slivered almonds and the dried cranberries on top.

Return the bowl to the double boiler and add in the rest of the chocolate chips. Once almost melted, add in the other teaspoon of vegetable oil to help it become smooth and melted. Add in the crushed chocolate wafers and instant espresso and stir.

Spread onto the other side of the cookie sheet. You can add the remainder of the chocolate wafers on top for some added texture.
You can really add what ever toppings you want in this though. I just happen to love dried fruit and nuts with white chocolate. The possibilities could be endless!

Put the cookie sheet in the freezer for 10-15 minutes.
Then break it up into chunks and serve!

Kheer [Indian Rice Pudding]

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I made Kheer tonight, which is Indian rice pudding. I don’t eat a lot of Indian desserts because they can sometimes be too sweet, but kheer isn’t so bad. This Indian dessert happens to be REB’s favorite. It’s velvety and rich, and has a nutty bite to it. It’s also incredibly easy to make!

He started his new job today so to celebrate, I made my mom’s kheer recipe just for him.

What you’ll need:
•1/2 cup uncooked Basmati rice, washed and drained (Basmati rice is long-rain Indian rice. The typical rice used in Indian cooking)
•4 cups milk
•3 tablespoons sugar
•5-7 cardamom seeds (in pod)
•1/2 teaspoon slivered almonds
•1/2 teaspoon crushed pistachios

In a saucepan, add the rice, sugar and milk and let it come to a boil (will take about 15-20 minutes). Since I’ve never made it before, I kept stirring it the whole time. You don’t want the milk to burn or it basically ruins the whole dish. Plus, if you let it sit around for that amount of time, it’ll get that nasty skin on top (not a fan of that), so I kept it moving.

Once it has come to a boil, you want to let it simmer gently until the rice is cooked and the milk has thickened. You’ll see the rice plump up and you can taste it to make sure it’s cooked. This took about another 15-20 minutes.

Add in the almonds, pistachios and the cardamom (in the pod and all!) and stir. Some optional ingredients you could put in to add a rich flavor include: rose water, ghee (clarified butter – very big in Indian cooking) or golden raisins.

It’s best and typically served warm, but you could serve it cold. Garnish with pistachios, almonds, cardamom, mint and enjoy!

Cinnamonamonamonamon buns

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Gooey, delicious, and guaranteed to be horrible for you, these cinnamon buns are amazing.

I can’t in any way take credit for this recipe. My future bro-in-law makes these buns and they are to DIE for. He uses the recipe off King Arthur Flour’s web site. And since that just so happens to be the flour we use, of course we had to try this recipe. He did offer some alterations and some tips for us that is different than the actual recipe, which I’ll talk allllll about here.

Warning: Butter WILL be your best friend in this recipe. So if you’re on a diet, I suggest turning away now. …But I hope you don’t, because it’s so delicious! Also, this recipe will make you lethargic. True story.

OK, so now that I’ve done my part and given you the warnings, we can go ahead and talk about how to make these rolls of heaven.

Cinnamonamaonamonamon buns starring:
The Dough:
•4 1/2 cups King Arthur All-Purpose Flour (or all-purpose flour if you don’t use this brand)
•1/2 cup of granulated sugar
•1 3/4 teaspoon salt
•1/3 cup unsalted butter, cut up
•2 large eggs, room temperature
•2 1/4 teaspoon instant yeast (we just used Red Star-brand active dry yeast)
•1 cup milk (lukewarm – just stick it into the microwave for 20-30 seconds. This is to help the yeast react properly)

The Filling:
•1 cup packed brown sugar (we used dark – more depth of flavor)
•1/3 cup unsalted butter, softened (just leave it out for 1-2 hours)
•3 tablespoons ground cinnamon

The Icing:
•3 oz. plain cream cheese (we used the 1/3 less fat neufchatel cheese, which isn’t as bad for you and has a lot more flavor)
•1 1/2 cup powdered (or confectioners) sugar
•1/2 teaspoon pure vanilla extract
•1/4 cup unsalted butter, softened (that’s 1/2 a stick)

Start to make your dough by adding the milk, a little bit of the sugar (like 1/8 teaspoon) and the yeast to your mixer bowl. With the paddle attachment, start mixing the ingredients.

If you don’t have a stand mixer, you can use a hand mixer, or a wooden spoon.

Next, add the flour, rest of the sugar and the salt. Let the entire thing combine until it’s “cohesive” as the site would suggest. Then you can take it out and knead on a well oiled surface for 5-8 minutes. Or, you can attach the dough hook to your KitchenAid and knead it that way for 4-7 minutes on low-to-medium speed.


This is how the dough will look when it’s all nice and combined


Put the dough into a separate bowl, so you can clean out the metal mixer bowl and oil it. Then put the dough back into it and turn it around to oil it well. Next, turn on your oven to the lowest temperature (100 or 150ºF for maybe 1-2 minutes and then turn it off). Instead of just covering the dough with a towel or something, we put ours in the oven to rise. Just cover the bowl with plastic wrap and put it in the oven for 60 minutes so it can rise.

Go do your laundry, or play a video game or something for the hour while you wait for the dough to rise. It’ll go by quick, though!

When the dough is ready, oil a surface (or a few cutting boards in our case) and dump the dough ball onto it. Roll it out to 16 x 21 inches.


With your softened butter for the filling, spread it all over the dough. I know how horrible this looks, but believe me, you want it to look like this. It was a bit overwhelming, not going to lie. Now, I guess you could melt the butter first and then pour it onto the dough. Our butter was soft enough, so this worked just as well.


Then you want to sprinkle the entire thing with the cinnamon and sugar mixture. Get it all on there, too!



From the shortest end, start rolling the dough up into a tight log.

Cut the roll log into 12 pieces and place into a lightly greased 9 x 13 baking dish. It’s easiest to the cut the log into half, and then each half into six pieces.


Once you get all the pieces in your dish, you have to let them rise again. Cover the dish with plastic wrap, proof your oven again (set it to the lowest temperature for 1-2 minutes) and then turn the oven off, place the dish in there, and let them rise for 30 minutes.


It may not look like they’ve risen a ton, but they have.

Next, set your oven to 400ºF, and bake the rolls for 15 minutes. They won’t take long! So once the rolls are baking away, you can make your icing. You want to make the icing while they’re baking so that you can spread it on each bun as soon as they come out of the oven.


Mix the cream cheese (softened), butter (softened), powdered sugar and vanilla extract. You just use a fork and mix it well and you’ll end up with the most amazing cream cheese icing. Zomg. It took a lot not to eat the lovely forkful REB held up for me…

Moving on…



Spread the icing on the buns as soon as they come out of the oven. They’ll be all golden brown when they’re finished. The icing will instantly melt on top of each of the rolls. Must…contain…self.

If you notice one is missing, it’s because I snagged to take a photo of it. …or eat it. Ahem.



It’s OK to be jealous. Enjoy!

Love and Chocolate

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Continuing from the last post about the romagical French Toast brunch, I concluded the evening by making chocolate covered strawberries for REB.

I love chocolate. I’m not a huge sweets person, but chocolate and fruit are an amazing combination (much like chocolate and peanut butter). I’ve used a lot of different chocolates when baking and making these chocolate covered strawberries. However, I’ve learned my lesson: you can’t skimp when it comes to chocolate. Use the best ingredients you can find! It makes a world of difference.

I used Ghiardelli milk and bittersweet chocolate to dip the strawberries.


These were freshly dipped in the bittersweet dark chocolate. The ones you see in the back there are the milk chocolate dipped ones. Both are delicious.

…But I didn’t stop there…oh no! Not me!


I went back and melted some white chocolate and drizzled them on some of the chocolate-dipped strawberries.

Did I mention I’m a chocolatier now? Because I can add that onto my already being a baker extraordinaire.

Now, I bought some Ghiaradelli white chocolate chips, but it clumped way too much and way too quickly. Blech! So I ended up buying a premium white chocolate bar, used some shortening and got the consistency I wanted in order to drizzle the berries.

We ended up adding shortening to the chips that had clumped up and they melted down pretty well. Well…well enough that we added some nuts to it and made white chocolate bark! Nom!


The end result! Aren’t they cute?? They turned out so well and I think the plate is just adorable! My friend B and I went into Urban Outfitters (a store I would normally never set foot in, except they were having an awesome sale) yesterday, and got some cute little plates for next to nothing!


I don’t make chocolate covered strawberries that often, if at all. But I thought today was a quasi-”important holiday” and I love my REB so much, so I pampered him with sweet treats all day long.

It worked.


Incidentally, the above picture was my 5/365  Project 365 picture for today. On Wednesday, at the close of week 1 for this project, I’ll post all 7 pictures I’ve taken this week and break it down.

Happy Valentines Day!

Holla!!! Use Challah!

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Happy Hallmark Holiday…day! Ah, it’s that time of year again when people run out and waste money on chocolates and cards and flowers to show how much they love their significant other.

REB and I don’t really do the whole “Valentines Day” thing. But, one of the ways I show him how much I love him is to cook for him. And today was no different.

I made French Toast for brunch. But instead of using boring old Texas toast or thinly sliced bread, I used Challah (holla!!). It is beautiful bread and incredibly heavy on the stomach, so you don’t need a lot to get full!

What you’ll need:
•1 loaf Challah bread (can be found at any grocery story bakery or specialty bakery…or make it yourself if you’re bold!)
•3 eggs, beaten
•1/2 cup Skim milk
•1/2 teaspoon “really good” vanilla extract (as Ina would say)
•1/2 teaspoon cinnamon
•1/2 teaspoon nutmeg (the thing that makes them go “hmm…what IS that?” as goat woman would say)
•1/2 tablespoon honey

First I made the whipped cream.

Have I mentioned how much I love my KitchenAid Mixer? …Because I do. A lot.

Next, I prepared some strawberries to top REB’s toast. I didn’t use them all, because I’m using the rest for chocolate covered strawberries for later (^_^) Have I also mentioned how much I love REB? Ugh. I’m full of love and smiles today.

Beautiful. Luscious. I love strawberries. I thinly sliced 2-3 strawberries and added a sprinkle of granulated sugar so they’d macerate a little.

Onto the challah. Holla!! (Let me know when you’re sick of that, by the way. …not that I’ll stop). Isn’t it pretty and golden? Mmm!

Cut the Challah into about 1/2-to-1-inch thick slices. If you buy the bread a day in advance, it’ll be a little more hard than the day you buy it. I prefer it this way because the bread is SUPER moist…and can make for mushy French Toast. Blech!

The French toast batter is just the beaten eggs, milk, cinnamon, honey, nutmeg and vanilla. Stir well and then add two pieces to it like so. Let them soak for a few minutes, then turn them so the other side can soak.

While they soak it up in the pool, add about one tablespoon of butter to a skillet or deep frying pan. Let the pan get nice and hot before you add the toast pieces

I was going to cut each of the bread pieces into heart shapes to be super romagical in light of V-Day, but it was a little too hard for me to do since the bread isn’t as wide.  I’m glad I didn’t. I didn’t want to waste a whole piece of bread by cutting out little heart shapes and leaving the rest.

Goooolden and delicious!

Now that’s what I call French Toast! Have I mentioned I’m amazing? Just putting it out there now…

Ta-da! Love love love. Can you feel it?

I did add the macerated strawberries…and then it got kind of messy since the cream was melting! Oh well.

This was mine. I like it a bit more simple. I do kind of regret not putting strawberries on it though…next time!

Clearly REB was upset that he didn’t get heart shapes, huh? Glad he liked it.

Next up: Chocolate covered strawberries!