4 Ways To Give Someone the Flick This Valentine’s Day

By Libbie Summers
Assisted by David Dempsey and Candace Brower

Sure Valentine’s Day is the day when most engagements happen…but what are the stats on break ups? My thoughts are break ups should never be bad, I prefer if they were fun! Here are 4 fun ways to give someone the flick. 

1. Do it fresh…cut herbs

Ingredients:
Fresh Thyme, Chive, Dill, Mint and some Bay Leaf
Pink cardstock
Scissors

What to say:
ain’t got no THYME for you
quit you CHIVE talkin’
can’t even DILL
MINT to breakup with you earlier
you’re not my BAY, LEAF me alone

2. Take ’em to the farm

What you need:
Biting Wit
Card Stock (I used white)
Fun colored paper (I used gingham parchment paper)
Glue Stick
Printer
Glitter Tape
Scissors
Toy Barnyard Animals

What to do:
•Think of witty puns involving barnyard animals and print on card stock leaving plenty of room in the middle to accommodate the toy animal.
Some examples include:  “another valentine’s day and you still boar me.”, “wool you be my valentine?”, “i’ve got no beef with you, let’s be valentines.”, “some bunny loves you, too bad it’s not me. happy valentine’s day anyway.”, “you’re kind of a cool chick. let’s be valentines.”
•Cut a second piece of card stock just bigger than the first and glue on cute piece of colored paper (I used gingham parchment and yellow construction paper).
•Glue the printed valentine onto the center of the larger colored piece of paper.
•Cut a piece of glitter tape (or any tape) and tape the coordinating barnyard animal to the middle of the card.
•Use colored markers to adorn with hearts or sign your name or do whatever makes you feel better about yourself.
•Give away to those you love and love your sense of humor.

3. Surprise Them With A Twist on The Original
Waxy chocolates? NEVER.
Showy heart-shaped boxes filled with the unexpected, always.

What To Gather:
A few Empty Chocolate Heart Boxes (you can enjoy the chocolate later)
Fresh Fruit and Vegetables
Fried Chicken
Ice Cream
Sushi
1 stop at McDonald’s..

 

4. Make it sweet. Do it with a cupcake!

Get the recipe HERE!

Happy Valentine’s Day!

Funny Food-inspired Valentine’s Day Cards

By Libbie Summers
Assisted by David Dempsey
Editing by Candace Brower

Dear Herb,
We’re through.
XO,
Libbie

Cinnamon Candy Baby Cakes

By Libbie Summers from my book Sweet and Vicious-baking with attitude, Rizzoli
Photography by Chia Chong 
Model: Anna Heritage

There’s something about a girl holding a cinnamon candy small cake topped with a hand cut paper heart that screams Valentine’s Day.
Hot and Heavy Baby Cakes from Libbie Summers' Sweet and Vicious-baking with attitude (Photography by Chia Chong)

Hot and Heavy Baby Cakes with Kiss Me Frosting
yields 4 triple-layer baby cakes/serves 12

Ingredients:
1 cup buttermilk
2 teaspoons S&V House Blend Almond Extract or regular almond extract
2 3⁄4 cups all-purpose flour
1 1⁄3 cups sugar
1 tablespoon baking powder
3⁄4 teaspoon salt
12 tablespoons butter, at room temperature
5 large eggs (4 separated, 1 whole)
1 1⁄2 cups crushed Red Hots cinnamon candies, plus more left whole for garnish
1 to 2 Atomic Fire Balls candy, crushed (I use a zip-top bag and a hammer)
Kiss Me Frosting (recipe to follow)

Directions:
Preheat the oven to 350° F. Line a heavy-duty 13-by-18-inch rimmed baking sheet (a half sheet pan) with parchment paper and set aside.

In a small mixing bowl, whisk together the buttermilk and almond extract. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, sugar, baking powder, and salt on low speed. Add the butter and mix just until a fine crumb forms. If a paste forms instead, that’s okay. With the mixer on medium speed, add 4 egg whites one at a time, beating well after each addition. Add the whole egg and beat well. Scrape down the bowl as needed. Add the buttermilk mixture in thirds, beating well after each addition until the batter is fluffy. Scrape down the bowl as needed. Fold in the Red Hots. Pour the batter onto the baking sheet, evenly spread the batter with a spatula, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the baking sheet once halfway through the baking process.

In a small saucepan over low heat, melt the Atomic Fire Balls in 1⁄4 cup water. If you like a spicier syrup, add more crushed !reballs. Remove from the heat and let the syrup cool completely.

Let the cake cool completely in the baking sheet. Using a chopstick or skewer, poke holes in the top of the cake. Lightly brush it with the syrup and let the syrup soak into the cake. Use a 3 1⁄2-inch ring mold to cut 12 cake rounds (each cake will be three layers thick).* Frost the cake using a heaping 1⁄4 cup frosting between each layer. Frost the sides and top and pipe a small tree on top…just waiting for a cardboard star!

Kiss Me Frosting
(cinnamon buttercream)
yields about 3 1⁄2 cups

I get weak in the knees when I think about how powerful this frosting is. I have found nothing—nothing—that it doesn’t taste good on. Biscuits, baby cakes, bacon, and my husband’s sweet lips.

Ingredients:
1 cup (2 sticks ) butter, at room temperature 4 1⁄2 cups confectioners’ sugar, sifted
1⁄4 teaspoon salt
1 teaspoon vanilla paste
2 tablespoons evaporated milk
1⁄8 teaspoon red food coloring
1 (6-ounce) box Red Hots cinnamon candies, pulsed in a food processor to crush

Directions:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce the speed to low and gradually add the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and evaporated milk. Beat for 2 minutes. If the frosting is too thin at this point you can add more of the confectioners’ sugar and mix for 30 seconds, or just until combined. If the frosting is too thick, add a bit more evaporated milk, 1 tablespoon at a time, and mix for 30 seconds, or just until combined. Add the food coloring and mix until fully incorporated. Remove the bowl and use a spatula to fold in the crushed cinnamon candies. Refrigerate the frosting for 10 minutes before using. Frosting can be made ahead and stored in the refrigerator for up to one week.
*this recipe also bakes up great as cupcakes

Watch the video to get in a French mood for baking!

Video: Love is in the Air

By Libbie Summers
Creative Assistant: David Dempsey
DP: Chia Chong
Editor: Candace Brower
PA: Anthony Lunsmann
Music: Madly, deeply from Melanie Ungar
Floral Design: Audrey Wagner for Carlstedt’s Florist
Cookies: Sugar Whisk Confections

Sometimes the extra effort put into a party for the one you love pays off for both of you. Prepare to get a sugar rush from sweetness and check back in all week as I’ll be sharing the details from this magical romantic party for two.

Meringue Heart Cookies

By Libbie Summers
Assisted by David Dempsey
Video editing by Candace Brower

I love a meringue cookie especially for a beginning baker, because they are very forgiving. You can color, shape and flavor them in any way. Basically, you can’t screw them up. 
For these Valentine’s Day treats (that my husband LOVES), I chose a heart shape…a certain shade of violet…and a rich vanilla flavor.
Valentine's Day Desserts, Libbie Summers Recipes, Meringue Recipes, Baking
Violet Meringue Hearts
(vanilla flavored lilac meringue clouds)
Makes 10 (3-inch) cookies

What you need: 
3 large egg whites
1/4 t cream of tartar
3/4 cup extra fine sugar
Purple food coloring (use any color you like)
Silver dragées (optional)

What to do:
Preheat oven to 200ºF. Line a baking sheet with parchment paper and set aside.

In the bowl of a standing mixer fitted with a whisk attachment (or use a bowl and a hand mixer) add the eggs and whip until frothy. Add the cream of tartar and whip until the mixture becomes thicker and holds a soft peak. With the mixer running, gradually add the sugar in a slow stream. Beat until the mixture is glossy and thick (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers)

Spoon the meringue into a piping bag fitted with a star tip and  pipe onto the prepared baking sheet into heart shapes. Sprinkle the tops with dragées or other sprinkles if desired.

Bake for 90 minutes (rotating halfway through). The meringues are done when they are crisp, pale in color and release easily from the parchment paper. Turn the oven off and crack the door. Leave the meringues in the oven to finish drying for several hours or overnight.

Meringues can be stored, covered, for 5 days.

Pro Tip: Before piping the cookies on the baking sheet, place a little of the meringue on the underside of each corner of the parchment paper. This prevents the paper from sliding!
Cookies, Cookie Recipes, Meringue Recipes, Valentine's Day Desserts