How has it been two weeks since I told you about our baby girl? At 17 days, she’s obviously still a newborn, but I feel like she’s already outgrown that fresh-from-the-hospital, teeny tiny look. Or maybe not. Her fashionable newborn socks (courtesy of mom) keep falling off, so we’re not quite beyond teeny tiny. Which is good, because tiny people are that much cuter. So. Anyone want a peek inside my freezer?
I started looking for pink kiddush ideas as soon as we found out that we’d be having a girl. It was months ahead of time, but that was no reason not to pull up endless pages of Google image results for “pink desserts” or to scroll through Pintrest like there was no tomorrow. I started bookmarking recipes and photos of anything that (a) could be made pink, (b) would be cute at a kiddush, and (c) was reasonably realistic.
The inspiration for these heart candies is very similar to the official KitchenAid recipe for cream cheese mints that I made for our son’s bris. Those were pale blue and rolled in sugar, and while I definitely liked how they came out, I wanted something different this time.
Piping the candy “batter” into hearts is a lot less work than rolling it into balls and then in sugar, or rolling balls, making indentations, and filling them with chocolate. And you can make these in any color to match whichever simcha you’ve decided would be simply incomplete without a big batch of heart peppermint candies. That was kind of how I felt, anyway.
- One year ago: Sunflower zucchini quick bread
- Two years ago: Kitchen Tips: How to make roasted garlic
- Three years ago: Vanilla extract on steroids
Inspired by She Wears Many Hats
Yield: About 80 candies
- ½ cup (4 oz) cream cheese (half a batch of homemade)
- 500 grams (17.5 oz) powdered sugar, sifted
- ½ tsp peppermint extract
- Few drops of food coloring (optional)
1. Place the cream cheese in a stand mixer fitted with the paddle attachment. Add the powdered sugar a little at a time (I did 3 heaping Tbsp at a time), beating to fully incorporate after each addition. Add the peppermint extract and, if you like, a few drops of food coloring. Beat again.
2. Line a few baking trays with parchment paper (I needed three small trays). Scoop the mixture into a piping bag fitted with a round tip and pipe hearts about an inch in size onto the trays, creating outlines and filling them in.
3. Chill candies in the fridge until firm. Store in the fridge in an airtight container between layers of parchment paper or freeze until ready to use.