You Make My Heart Sing

Make your loved ones’ hearts beat quicker and grow fonder when they taste these delicious creations made with love and care by YOU. Check out the step by step picture guide for easy “how to” with  full instructions and recipes.

 Pink Heart Shaped Cake (Kristina Vanni, Better Recipes)

1 package cake mix (2-layer size) any flavor except angel food
1 cup cold milk
1 package (4-serving size) Vanilla flavor Instant Pudding and Pie Filling
1/4 cup powdered sugar
1 tub (8 ounces) Whipped topping, thawed
1/4 teaspoon red food coloring
Small candies or multicolored sprinkles

1. Heat oven to 350 degrees. Prepare cake mix as directed on package. Divide batter evenly between greased and floured 8-inch round and 8-inch square baking pans. Bake as directed on package.
Cool 10 minutes; remove from pans. Cool completely on wire racks.

2. Pour milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 2 minutes.
Gently stir in whipped topping and food coloring.

3. Leave square cake whole; cut round cake in half. Assemble pieces on serving tray as shown in
the blog entry*, using a small amount of pudding mixture to hold pieces together. Frost cake with remaining pudding mixture. Decorate with candies or sprinkles. Makes 12 to 16 servings.

Peppermint Marshmallow Hearts (Liz Stanley, Say Yes to Hoboken)

1. Mix 1 container of store bought whipped topping with 1/2 cup of water and 2 drops of peppermint extract. Place waxed paper over a casserole dish and spread whipped topping into the dish.

2. Place drops of pink food coloring into the dish and careful mix with a finger or knife.
Freeze for at least 4 hours

3. Cut out shapes with a small heart shaped cookie cutter.
Place directly in hot chocolate or place back in the freezer for another hot chocolate night!

Cinnamon Heart Shaped Rolls (Helena, Craft and Creativity)

4 tablespoons butter (1/2 stick), softened
4 tablespoons granulated sugar
1 egg, at room temperature
2 cups flour (plus extra as needed)
1/2 teaspoon salt
1 1/2 teaspoons instant yeast (or use rapid rise or bread machine yeast)
1/2 cup warm buttermilk (90 – 110 degrees F)
2 tablespoons melted butter
1/3 cup packed brown sugar
1  heaping teaspoon cinnamon

1. Cream butter and sugar using a stand mixer, or in a large mixing bowl with a hand mixer, until light and fluffy;  beat in egg.  In a separate bowl, whisk together flour, salt, and yeast.  Add buttermilk and flour mixture to the butter mixture and mix on low speed until all the flour is incorporated.
2. If using a stand  mixer, switch to the dough hook and knead on medium speed for 6 minutes, adding a bit of flour if necessary to form a very soft dough (will most likely be very sticky and that’s fine).  If kneading by hand, scrape dough onto a floured counter top or board and knead, adding only as much flour as necessary to keep dough from sticking, for 8 to 10 minutes.  Place dough in an oiled bowl and turn once to coat both sides of dough with oil.  Cover and let rise in a warm spot for about an hour and a half.
3. Gently push dough down to deflate and turn out onto a floured counter top or board.  Press dough out into a small rectangle then cover and let rest for ten minutes.  Meanwhile, mix together brown sugar and cinnamon in a small bowl.  After dough rests, roll it out into a 20″ x 7 ” rectangle.  Brush surface of dough with melted butter then sprinkle cinnamon sugar mixture evenly over the dough.  Gently press the sugar down into the dough with the palm of your hand.
4. Bake cinnamon rolls at 350 degrees for a total of 15 minutes (or until lightly browned), rotating sheets from top to bottom halfway through baking time if using two oven racks.


Substitute ready made dough for cinnamon rolls to save time.