- 7 months ago
Savor some sweetness with this video about Martha Stewart's best Valentine's Day treats! Join us in this delectable journey through irresistible dessert recipes that will add a touch of romance to your celebration. From heart-shaped delights to chocolatey indulgences, Martha's expert guidance ensures your Valentine's Day is filled with delicious moments.
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LifestyleTranscript
00:00:00So what are your Valentine's Day plans, Seth?
00:00:12I'm trying to pull them together.
00:00:13I was hoping you'd give me some advice.
00:00:14Do you drink martinis ever?
00:00:16I, well, a little every now and then.
00:00:19Dirty martinis?
00:00:19Sure, if I drank one, it would be dirty.
00:00:21It would.
00:00:22But what's the, I see.
00:00:23How dare you guys jump to that conclusion.
00:00:27Want to do that first?
00:00:28Yeah, sure, let's do that.
00:00:29Okay, so to make the martini,
00:00:31and now just get the little things to have around, too.
00:00:34Okay, right.
00:00:35Okay, so it's nice to have a martini shaker.
00:00:36Right, of course.
00:00:37That has ice in it, okay?
00:00:39Yep.
00:00:40And your martini glass should be filled with ice
00:00:42and making it nice and cold.
00:00:44Gotcha, so this right now is just water and ice.
00:00:46That's right, that's right.
00:00:47And you don't put that out until you're ready
00:00:48to pour your martini in.
00:00:50Now just hold this and just pour out
00:00:52if there's any water in here.
00:00:53Just, you know, ice might have melted.
00:00:55You don't want to dilute your martini.
00:00:59Now my hand's very cold.
00:01:00Good.
00:01:01Two ounces of vodka.
00:01:04Okay.
00:01:05So this is a one and a half ounces,
00:01:07so just measure it like, okay.
00:01:12And then a splash of vermouth.
00:01:13Do you like vermouth in your martinis?
00:01:14I do, yeah.
00:01:15Okay, just a splash, like that.
00:01:17All right.
00:01:18And then for dirty.
00:01:19What is a splash, is that?
00:01:20Just do it, just do it.
00:01:22That's a splash.
00:01:23Okay.
00:01:24This is a splash for some people.
00:01:27Oh, just like waving it over?
00:01:29Yes, that's a splash.
00:01:30Those people are jerks, right?
00:01:31Yes.
00:01:31If a guy's like, a splash of vermouth,
00:01:34and when I say a splash, just wave the cap.
00:01:37Olive, olive brine.
00:01:39Olive brine?
00:01:40Now this is what I can't get.
00:01:41I don't want.
00:01:42You just put a splash of olive brine on it.
00:01:44I'm going to put a lot,
00:01:45because if you want dirty, dirty,
00:01:46you have to put a lot of olive brine.
00:01:47Now this seems to be the new wave of martinis.
00:01:52Olive brine, you know what it is?
00:01:53What?
00:01:54It's the juice out of an olive jar.
00:01:56You know, these are the olives,
00:01:57and the olives are good,
00:01:58but who wants to drink the vinegary,
00:02:01olive-y tasting juice?
00:02:02People will always find a way to give a fancy name
00:02:05to a thing you use to throw in the garbage.
00:02:06That's right.
00:02:08They're like, oh, olive brine is available
00:02:09at the high-end stores, or in your garbage.
00:02:12Do your Tom Cruise shake.
00:02:14Oh, wait, like, can I flip it, though?
00:02:17It'll come off, right?
00:02:18No, just hold your finger like there.
00:02:19No, what I meant, I was going to like,
00:02:21throw it up in the air.
00:02:22That's the thing.
00:02:23No, he went, you know, he was sexy and funny
00:02:26when he was doing his shaking.
00:02:27I feel like you're setting me up for failure.
00:02:30No!
00:02:31I mean, he was great, whereas you're average.
00:02:35And see, when this gets all cloudy like that,
00:02:39it's really cold.
00:02:40The ice has done its job.
00:02:42Okay.
00:02:43And then you pour the cold water,
00:02:47preferably into a bowl or the sink, not on the floor.
00:02:50Right, now you're underestimating me.
00:02:55Great.
00:02:58Now that's, so it has, with the olive juice brine in there,
00:03:01it's sort of like a little opalescent.
00:03:06And then you have these skewers.
00:03:07Now, how many olives do you like in your martinis?
00:03:09You like two.
00:03:10Two?
00:03:11Yeah.
00:03:12Okay.
00:03:13But only for the, I don't love olives.
00:03:14Oh, okay, so.
00:03:15You might want lemon peel.
00:03:17Yeah, I think I would prefer lemon peel.
00:03:18Yeah.
00:03:19Cheers.
00:03:20Cheers.
00:03:21Happy Valentine's Day.
00:03:22Happy Valentine's Day.
00:03:27That's the best martini I've ever had before noon.
00:03:33And actually, I don't like dirty martinis,
00:03:36but everybody else seems to.
00:03:37Why did you, I mean, I like scotch, you don't like these,
00:03:41and why, why of all the drinks you could have made?
00:03:44It's the hot thing, come, this is better.
00:03:46This is better, a white cosmopolitan.
00:03:48Great.
00:03:49But now, does your girlfriend like white cosmopolitans?
00:03:51I think she'd probably drink one.
00:03:52Yeah, these are really good.
00:03:54So, again, in a cocktail shaker, two ounces of vodka.
00:03:59We're into the two ounces.
00:04:00And this Stoli is a good vodka.
00:04:03Yeah, no, it's absolutely.
00:04:04It's good if you're gonna drink vodka.
00:04:06Well, it's Russian, right?
00:04:07Yeah.
00:04:09And then one ounce of Cointreau.
00:04:11Okay.
00:04:13And Cointreau's an orange liqueur that's very tasty.
00:04:16Great.
00:04:17And a half a cup of white cranberry juice.
00:04:19Did you know they made white cranberry juice?
00:04:21I didn't.
00:04:22It's like yellow diamonds.
00:04:23I had no idea.
00:04:25Again, it seems to me the way they invent things
00:04:27these days is just find a different color.
00:04:30So now, what are you looking forward to while we shake?
00:04:32Tell us a little bit more about Saturday Night Live.
00:04:36The election's always fun for us.
00:04:38I mean, oh, what about the election?
00:04:40Can you make any remarks whatsoever?
00:04:42Who's gonna win?
00:04:43I don't know who's gonna win, but I will,
00:04:46I can't get that off.
00:04:47I need a drill.
00:04:49For real, I can't get this.
00:04:50What is this?
00:04:51Why not?
00:04:52Is this one of those joke things?
00:04:54Might be.
00:05:02Where's your glass?
00:05:03I have like, I think I have like otter hands.
00:05:07Like slippery otter hands.
00:05:09Otter.
00:05:10That's like a sexy thing to do on Valentine's Day.
00:05:12I can't open my thing.
00:05:14Now taste this, you might like this better.
00:05:16I think I'm gonna like this better.
00:05:19Mm-hmm.
00:05:20Yes?
00:05:20That's way better.
00:05:22Mm.
00:05:23Rose petals.
00:05:24Oh.
00:05:25Rose petals.
00:05:26Stop telling people you and I aren't dating.
00:05:29That's a nice little, a little.
00:05:31That's perfect.
00:05:32Mm.
00:05:33Please welcome Kevin Nealon.
00:05:44Oh, my God.
00:05:46Tell everyone the story of your first kiss.
00:05:49Do you remember?
00:05:50My first kiss?
00:05:51Yeah.
00:05:52It was a very sloppy kiss.
00:05:53It was?
00:05:54It was my dog.
00:05:55Oh.
00:05:56And it was just all tongue, all tongue.
00:05:57I said, no tongue, no tongue.
00:05:59But, yeah.
00:06:01But my first real kiss, I was on a hay ride,
00:06:05and I was very nervous about kissing the girl.
00:06:07How old were you?
00:06:08I was 35.
00:06:10No.
00:06:12I was probably about 15 or 16.
00:06:15And, um.
00:06:15You were a late bloomer.
00:06:16Oh, I was, yeah, I was very young.
00:06:17You weren't one of these precocious
00:06:19little nine-year-old boys out there?
00:06:21No.
00:06:22No, not me.
00:06:23But the hay ride was almost over,
00:06:25and I was nervous, and I knew I had to make my move.
00:06:28And finally, I just, I went in for the kiss,
00:06:30and I was so nervous, I closed my eyes,
00:06:32and I was kissing her, and I think, this isn't so bad.
00:06:35And then I felt something weird in my mouth,
00:06:37and I didn't realize I was kissing her eye.
00:06:40Because I had my eyes closed,
00:06:41but I was right on her eye,
00:06:42and her eyelash was fluttering.
00:06:44And I thought she had a mustache, it was her eyebrow.
00:06:47I thought, I didn't see this mustache before.
00:06:50And I was so embarrassed afterwards,
00:06:52that she was like, oh.
00:06:54My eye is all wet.
00:06:55And then I saw her like two weeks later,
00:06:57she had a patch on her eye.
00:06:58Do you know?
00:06:59We're gonna do chocolate lip ice cream cookies.
00:07:03Would you like those?
00:07:04I love chocolate lip ice cream cookies.
00:07:06That's all I ever eat.
00:07:07So we have this delicious chocolate sugar cookie dough.
00:07:12And it's cold, because to roll it out,
00:07:14it's quite soft, so if you don't really chill it,
00:07:17and put it on a silpat to roll out,
00:07:19you'll make a mess.
00:07:20This is like the foreplay now.
00:07:21Yes.
00:07:22I wanna eat this right now.
00:07:23You can have some after we cut it out.
00:07:24Can you eat the dough without it being cooked?
00:07:26Of course, of course.
00:07:28Okay.
00:07:29You wanna leave the plastic on top?
00:07:30Yes, because look.
00:07:31All right.
00:07:31Look how nicely it rolls.
00:07:32No, no, no, no, no, take it easy.
00:07:33Oh, okay, I'm just a little excited.
00:07:35Take it easy.
00:07:35Okay.
00:07:36And you wanna roll it into a rectangle,
00:07:38as much of a rectangle this way.
00:07:39A rectangle?
00:07:40Yeah.
00:07:41That way.
00:07:42As you can.
00:07:43Okay.
00:07:44Yeah, you can turn the silpat.
00:07:45And just really roll on.
00:07:46Should I have my eyes closed while I'm doing this?
00:07:48If it gives you pleasure, definitely.
00:07:51And we want the dough all the same thickness.
00:07:54See what's happening?
00:07:55Am I hitting it?
00:07:56Yeah, right, look at it.
00:07:58Okay.
00:07:59And so you just keep.
00:08:00It's hard to make it a triangle.
00:08:01You say a triangle or a rectangle?
00:08:02No, a rectangle.
00:08:03Oh, okay, that's a whole different story right there.
00:08:07And you want it about, oh,
00:08:08a little less than an eighth of an inch thick.
00:08:10Okay.
00:08:11Okay, but all the same thickness, very important.
00:08:14Now what kind of weight do we want this, Martha?
00:08:15No, no, don't press too hard,
00:08:16because see what's going?
00:08:18It's all starting to go off, the silpat.
00:08:20A little more gentle.
00:08:22Chocolate does this to me.
00:08:23You know what I'm talking about.
00:08:24A little gentle, okay?
00:08:25So you've appeared.
00:08:26Now, you must have some thing with Adam Sandler.
00:08:28You've appeared in eight of his movies, right?
00:08:31I have been in a lot of his films.
00:08:31Eight.
00:08:32So what's your favorite film with him so far?
00:08:35All right, well.
00:08:36I'm gonna be doing two things at once now.
00:08:38The new one is the favorite one.
00:08:40I've done a lot with him.
00:08:41I did Little Nicky, where I played the gatekeeper of hell.
00:08:44I've seen all his movies.
00:08:45I had his breasts on my head in that one.
00:08:47Yeah, lovely.
00:08:48You've seen all his movies?
00:08:49Yeah, I love Adam Sandler.
00:08:50He's very silly.
00:08:51My daughter will not look at any of his movies,
00:08:53but I like him.
00:08:54Can I just touch this and flip it over
00:08:55to make it more of a rectangle?
00:08:57No.
00:08:58Oh.
00:08:59No, because once you roll it, you've done it.
00:09:01It looks like E.T. right now.
00:09:03So now, it doesn't matter
00:09:06because we're gonna cut out shapes, but.
00:09:07Oh, okay.
00:09:08You just wanna cover some up.
00:09:09Now, just gently, just smooth it out all one thickness.
00:09:12Just go back and forth lightly.
00:09:14Okay.
00:09:15And it will.
00:09:15There's no flour involved because.
00:09:16It'll go all the way to the end.
00:09:17See that?
00:09:18You're leaving a little ridge there.
00:09:19No, I'm gonna come back and get that later.
00:09:20No, you have to do it all at once.
00:09:21Okay, there we go.
00:09:22See what I'm doing?
00:09:23I'm feathering out the edges, see?
00:09:24So the saran wrap is instead of flour?
00:09:27Yep, instead of flour.
00:09:28Instead of sticking it on the table
00:09:30and breaking it into a million pieces.
00:09:32This really.
00:09:34So now, this just goes right into the freezer
00:09:35and you freeze it.
00:09:36So you won't taste the plastic later?
00:09:39No, you take the plastic off, okay.
00:09:41Oh, you take it off before you bake it, okay.
00:09:42So get the idea.
00:09:43It's rolled out here.
00:09:44Look how neatly it's rolled out.
00:09:45See, I told you it would work out.
00:09:46See, and now this is frozen.
00:09:48Now, take your lip cutters.
00:09:50And now, we're going to cut as many as we can out of this.
00:09:55I can't believe I'm making lip cookies with Martha Stewart.
00:09:57Yeah.
00:09:58It's, you know, just, you know, close.
00:10:00You know, I used to make donuts at Dunkin' Donuts.
00:10:02Really?
00:10:03Yeah, for two weeks, I did.
00:10:04You did?
00:10:05Yeah.
00:10:06How fabulous.
00:10:07It was great.
00:10:08I made some of the best donuts in the world.
00:10:09I like Dunkin' Donuts, actually.
00:10:10I made Krispy Kreme donuts at Dunkin' Donuts.
00:10:13I mixed it up a little bit.
00:10:14They don't let you do that.
00:10:15Okay.
00:10:16Okay, so now, lift it up with your spatch.
00:10:19Okay.
00:10:20And then, you put this over here.
00:10:21Now, you said spatch.
00:10:22Is that short for spatula?
00:10:23Spatula, yes.
00:10:24Okay.
00:10:25You can abbreviate.
00:10:29Now, I'm touching it with my fingers that are unwashed.
00:10:32Oh!
00:10:33So, just remember, this one is mine.
00:10:35Okay.
00:10:35How many lip cookies can we get out of this, Martha?
00:10:38Well, that's the whole idea.
00:10:39The more that you can get out
00:10:40without re-rolling the dough, the better.
00:10:42Should we have a contest?
00:10:44Yeah.
00:10:44All right.
00:10:45I don't think we have time,
00:10:46but I would like to have that contest with you someday.
00:10:48Where am I going?
00:10:50Well, I'm going.
00:10:51Where are you going?
00:10:52What is your day like today, for example?
00:10:53Well, let me see.
00:10:54Two shows, big meeting, big crisis.
00:10:58What's the crisis?
00:10:59That's not good.
00:11:00No, no, no.
00:11:01My guy was in a fight.
00:11:02Okay.
00:11:04That looks like my lip last week
00:11:06after my dog head-butted me.
00:11:08Oh, brother.
00:11:10Have you ever been head-butted on your mouth?
00:11:13By a dog?
00:11:14Not by a person, by a dog.
00:11:15No, I can't say that I have been.
00:11:17Okay, so, you get the idea about?
00:11:20Yeah, yeah.
00:11:21No, no, don't use the point.
00:11:22Use the side, this way.
00:11:23Okay, okay.
00:11:25Just take away the excess.
00:11:27You have double lines here.
00:11:29What'd you do?
00:11:31You did something wrong.
00:11:33Well, I like to add a little flavor to it.
00:11:35No, no, no, here.
00:11:36Go this way.
00:11:37I think your dough is ruined.
00:11:39Yeah, my.
00:11:40You didn't do it.
00:11:41You didn't do it.
00:11:42It has to be colder.
00:11:42All right, wait, I have time for one more.
00:11:44Okay, try it again.
00:11:45I'm gonna do a perfect one right here.
00:11:46It's gonna make your lips look silly.
00:11:48Okay.
00:11:49Okay, there we go.
00:11:51That's good.
00:11:52How long does it take to make these, actually?
00:11:53Not long.
00:11:54Would you say four hours?
00:11:55The dough, you make the dough.
00:11:56Well, you make the dough, you chill it.
00:11:58You roll it out, you chill it.
00:12:00You cut them out, you bake them.
00:12:02So all of that so far is about three hours.
00:12:06The 10 seconds you just told me all that takes three hours?
00:12:08Yeah, about.
00:12:09Okay, now what's happening is.
00:12:11Yeah, it's too soft.
00:12:12Forget it, if that goes back in the freezer now
00:12:14without touching it, it will be okay.
00:12:17So now, take your little sharp knife
00:12:19and you can cut out, see the inside of the lip on the top?
00:12:23You have to have, because you'll be exposing
00:12:25some of the ice cream in the ultimate.
00:12:27Can I make my lips an opera singer?
00:12:29And do a big hole.
00:12:31So a big mouth, you mean?
00:12:32Yeah, a big hole.
00:12:34Now, there's no blood coming out of this one, correct?
00:12:36No, but you could do it just,
00:12:40you can do it a little more shapely.
00:12:41You can do anything you want.
00:12:43That's okay.
00:12:44That's not bad.
00:12:44It's good, right?
00:12:45That's not bad chocolate dough.
00:12:46That's very large, very large.
00:12:50I told you, it's an opera singer.
00:12:51Okay, that's all right.
00:12:53Now, I'm gonna do one that just talks
00:12:54out of the side of its mouth.
00:12:56Okay.
00:12:58See, don't play with your food.
00:13:00You know why mom told us don't play with your food?
00:13:04Bake at 350 degrees.
00:13:07350, 350.
00:13:08Okay, for 12 to 15 minutes.
00:13:10So now we're gonna fill them with some ice cream.
00:13:13You have strawberry ice cream.
00:13:14I have raspberry sorbet ice cream.
00:13:16I'm more of an ice cream fan than sorbet.
00:13:18Oh, okay.
00:13:19Sorbet is just not even a dessert.
00:13:20Now, use your little cookie cutter.
00:13:21All right, take it easy.
00:13:22And we can't talk too much because,
00:13:23I mean, you can talk while you work,
00:13:25but you cannot talk and not work.
00:13:27Oh, I see.
00:13:28Okay, because this is-
00:13:28And how much am I getting paid an hour?
00:13:30You're getting a lot.
00:13:31You get scale.
00:13:34So then you, see, now turn your cookie upside down.
00:13:38Turn it over like this?
00:13:39Yes, on the solid one.
00:13:40Now Martha, what I like to do is I like to grease my finger
00:13:43so it doesn't stick to the-
00:13:45You don't have to, just stick your finger in the hot water.
00:13:47Oh, okay.
00:13:48And there.
00:13:49Okay, that is looking really good.
00:13:50Look, it's so neat.
00:13:51It looks like it is a professional.
00:13:54Where can I get these molds?
00:13:55So professional.
00:13:56Oh, that does look good.
00:13:57You can get that at, where do you get those, Nikki?
00:14:00The cookie cutters.
00:14:03Nikki, somebody in the kitchen.
00:14:05Yes, we got them at New York Cake and Bake.
00:14:07New York Cake and Bake.
00:14:07Okay, okay.
00:14:08Have you ever been there?
00:14:09No, I haven't.
00:14:10Oh, you should go there.
00:14:11Can I do another one?
00:14:12Yeah, please.
00:14:12And you have to work fast because otherwise
00:14:14your ice cream will start to melt.
00:14:16And what you should do then, in that case,
00:14:17put it right back in the freezer.
00:14:19Put it back in the freezer so that it'll get cold.
00:14:21So that it will get cold again.
00:14:22Yeah.
00:14:23As soon as you make these, you put these in the freezer,
00:14:26wrapped in plastic wrap so that they won't get freezer burn.
00:14:29And you have real, this is a very nice,
00:14:32actually for Valentine's Day, if you're having a party,
00:14:34this is great.
00:14:36Now.
00:14:36You know what it's great about?
00:14:37It's a great conversation piece.
00:14:38Yeah, it is.
00:14:40Give everybody those wax lips and try to see
00:14:43if they can eat their ice cream with the wax lips on.
00:14:45Yeah, yeah.
00:14:46It's quite a challenge.
00:14:47Or see if they can have a dinner conversation
00:14:49with those lips.
00:14:50What do you do with like the leftover stuff?
00:14:53What?
00:14:54Like what?
00:14:55Well, like the rest of the dough.
00:14:56Like the ice cream?
00:14:57Can you make like little.
00:14:58Oh, you keep rolling them out.
00:14:58Make some more.
00:14:59Okay.
00:15:00Hey, you have a question for me.
00:15:01I keep.
00:15:02Well, I'm always wondering what to do with leftover stuff.
00:15:03Like, for example.
00:15:04You eat it?
00:15:05Those, you know, when somebody sends you styrofoam peanuts.
00:15:09Yeah.
00:15:10Well, they don't send you styrofoam peanuts, hopefully.
00:15:12Oh, that's not the gift?
00:15:13No.
00:15:14Do you ever look in them?
00:15:16It's usually in the styrofoam peanuts.
00:15:18There's usually something for you.
00:15:20How would you get rid of the peanuts, though?
00:15:22That's my biggest pet peeve,
00:15:23is having all those peanuts around.
00:15:25I'd rather not get the box of whatever it is
00:15:26if I have to deal with the styrofoam peanuts.
00:15:27Well, you know what I use them for?
00:15:28And this is serious.
00:15:30I have big planters, you know,
00:15:31where I plant my plants in the summertime?
00:15:33Yeah.
00:15:34Around my pool and in the chairs.
00:15:35I know what you're talking about.
00:15:36I've seen those.
00:15:37Yeah.
00:15:38And so I fill them halfway with peanuts
00:15:41and then put a fibrous cloth.
00:15:44Talk while you're working.
00:15:45All right.
00:15:46And you're right.
00:15:49But I've made four.
00:15:52I was waiting for you to catch up to me.
00:15:53Okay.
00:15:54So that's what I do.
00:15:56And it keeps the planters not so heavy.
00:15:59You put them actually right in the planters.
00:16:01In the planters, and then I plant on top of them.
00:16:03But the problem is they're so hard to gather up.
00:16:05Oh, I know.
00:16:06They're a pain in the neck.
00:16:07So what do you got for that?
00:16:07Like a vacuum, dust buster?
00:16:08No, no, no.
00:16:10A big scoop.
00:16:10Like a chicken feed scoop.
00:16:12Okay.
00:16:13It works well.
00:16:14You can get those at Agway or the feed barn.
00:16:17Never heard of either one of those stores,
00:16:18but I'll look for it.
00:16:19Agway?
00:16:20Mm-hmm.
00:16:21Agway, it's very important.
00:16:22There.
00:16:23So look, look how neat.
00:16:25Okay, start eating.
00:16:26What do you think?
00:16:27Oh, my God.
00:16:27It's good, right?
00:16:28It tastes just like a lip.
00:16:29But it's so good.
00:16:32Have some.
00:16:33Yeah, well, they're delicious.
00:16:34I think they're just the most beautiful and cutest dessert.
00:16:37You know what I like to do?
00:16:38I like to.
00:16:39Kids will love these.
00:16:40The dark, rich flavors of a semi-sweet
00:16:44and unsweetened chocolate, rum, and espresso
00:16:47mingle wonderfully in this moist,
00:16:49flourless chocolate cake.
00:16:52I like to call it the Roberta Heart.
00:16:53It's named for my old friend, Roberta Kins,
00:16:56who once made 38 of these in one day
00:16:59for one of my catering jobs.
00:17:01After you see how easy it is to make,
00:17:03you'll understand how she could make so many.
00:17:06First thing to do is to melt the chocolate.
00:17:09And we use one and a half tablespoons of espresso powder
00:17:13in six tablespoons of hot water.
00:17:16Stir that well.
00:17:19And add that to 21 ounces of semi-sweet chocolate,
00:17:24which had been broken up,
00:17:26and three ounces of unsweetened chocolate,
00:17:29just to add a little bit more depth of flavor.
00:17:32Put this over simmering water.
00:17:34So you've simulated a bain-marie.
00:17:36And stir it every so often
00:17:38until it melts smooth and glossy.
00:17:42Six tablespoons of dark rum added to your chocolate.
00:17:47Semi-sweet chocolate contains 60% chocolate liquor
00:17:50and 40% sugar.
00:17:52So let that sit there and melt just by itself.
00:17:56And now into nine large eggs,
00:17:59add three quarters of a cup of granulated sugar.
00:18:04And whisk all together.
00:18:08And then you're gonna heat this also over simmering water
00:18:12until all the sugar is dissolved.
00:18:15You're going to beat it until it's light and frothy.
00:18:18So just put your bowl right over simmering water.
00:18:22So we have the eggs warming.
00:18:24We have our chocolates melting.
00:18:26Now this is heavy cream.
00:18:28One and a half cups with a tablespoon of sugar
00:18:32and about a tablespoon of vanilla.
00:18:34This is whipped to a nice stiffness.
00:18:37And this is going to be folded into the whole thing
00:18:40before we bake the Roberta Heart.
00:18:43I think the sugar is completely dissolved.
00:18:46And now we can whip this on our stand mixer
00:18:50until it's light and frothy.
00:18:55This has to beat for approximately five minutes.
00:19:00So look what's happened to our eggs.
00:19:02It has tripled in volume.
00:19:05And I'm gonna add chocolate.
00:19:08So this is like a cake when it's finally finished
00:19:11without any flour.
00:19:13This was one of our most popular
00:19:15and most asked for desserts
00:19:17when I ran my catering business,
00:19:19which was called the uncatered affair.
00:19:22The idea being that a hostess never had to say
00:19:26who had done all the cooking.
00:19:27And now fold in your whipped cream.
00:19:31Okay, so I can now pour this into our prepared pan.
00:19:35This is a 10 by two inch heart,
00:19:38buttered and then lined with parchment paper.
00:19:41And then everything is buttered again.
00:19:43Make sure you've preheated your oven to 350 degrees.
00:19:48Now carefully place this in your roasting pan
00:19:52at least two inches deep.
00:19:54This is going to be a water bath.
00:19:56Put boiling water so it comes about an inch up the pan
00:20:00and then pop it into the oven
00:20:01for approximately one hour.
00:20:04Approximately one hour until a toothpick
00:20:06inserted in the center comes out clean.
00:20:09When it comes out of the oven,
00:20:10let it cool in the water bath.
00:20:12When it is cool, refrigerate overnight.
00:20:15To release it from the pan,
00:20:18just put it back in a little bit of warm water
00:20:21and have your serving pedestal ready
00:20:24and some nicely whipped sweetened cream.
00:20:27If it's not releasing,
00:20:28you might loosen around the edges with a sharp knife,
00:20:31just the point.
00:20:33And then try again.
00:20:35Keeping your cool in the kitchen is extremely important.
00:20:40So now invert your platter over the heart.
00:20:49How beautiful.
00:20:51And now remove the parchment
00:20:53from around the perimeter of your heart.
00:20:57You see how moist and chocolatey and gorgeous this is?
00:21:01Just brush away any crumbs.
00:21:05I'm going to pipe a beautiful ruffled edge
00:21:07all the way around with whipped cream
00:21:10and this covers any unevenness.
00:21:12And then you can embellish your top
00:21:15and go in the opposite direction.
00:21:18So here you have a Roberta heart.
00:21:21So chocolatey, this will win the hearts
00:21:23of all your chocolate lovers.
00:21:25You want to make Brandy Alexanders?
00:21:26I would love to.
00:21:27Okay, so take some ice.
00:21:28A big scoop and put it in your shaker.
00:21:31Okie dokie.
00:21:32Okay, so we're just going to put that in here.
00:21:37Then we need one ounce of Kahlua
00:21:41and I'll do mine first and then you'll do yours.
00:21:44That's like a half of this glass here.
00:21:45Okay, thank you.
00:21:46Right on top of that ice.
00:21:48I love Kahlua.
00:21:49Don't you love the taste of Kahlua?
00:21:49Oh, I love it.
00:21:50It's so delicious.
00:21:51And one ounce of Brandy.
00:21:54I like Brandy, so I'm going to put more than an ounce.
00:21:57Okay.
00:22:01That's true.
00:22:02Straight recipes, it's all about.
00:22:03Here, let me just give you a drop more.
00:22:04Oh, thank you.
00:22:05There you go, I'll do it.
00:22:06I'll go too.
00:22:06And two ounces of heavy cream.
00:22:09This is the bad part.
00:22:10Wow.
00:22:11Yes.
00:22:12Yum.
00:22:13Oh, doesn't it smell delicious?
00:22:14Oh, it smells delicious.
00:22:15It's like a dessert.
00:22:16I mean, this is what we would drink
00:22:18and then shake that up really well.
00:22:23Shake, shake, shake.
00:22:24Get it really cold.
00:22:25Yeah, really cold.
00:22:26And then you just take that little top off
00:22:27and pour it into your beautiful glass.
00:22:30Now, I always had mine in a small cut glass tumbler.
00:22:35I don't know why we're having it in a martini glass,
00:22:37but that's all right.
00:22:37Okay.
00:22:38And then.
00:22:39It looks pretty.
00:22:40A little tiny bit of nutmeg.
00:22:41You like nutmeg?
00:22:42Yes, love nutmeg.
00:22:43Okay, a little bit of nutmeg.
00:22:45And, oops, sip that.
00:22:46Oh gosh, I haven't even had a drink yet.
00:22:48I'm just about to spill.
00:22:51Cheers to your collections.
00:22:52Well, salute.
00:22:52Yes.
00:22:53And to you.
00:22:55I'm back with Chef Michael Schultz
00:22:56and we're making raspberry chocolate kiss cocktails
00:22:59that are sure to get your Valentine's Day
00:23:01off to a great start.
00:23:02And we're making them with vodka.
00:23:04That's a very good one.
00:23:05So let's get started on this amazing drink.
00:23:06So now, are you gonna serve this
00:23:07at the restaurant, this drink?
00:23:09No, because we're gonna drink them all first.
00:23:10Oh, okay.
00:23:12We're gonna take 10 raspberries and put it in.
00:23:13Okay, I ate one of yours.
00:23:15Oh, wait.
00:23:16I ate one already.
00:23:18Okay, steal it back.
00:23:19All right, we're gonna put a quarter cup
00:23:21of mint-infused simple syrup.
00:23:22I'm gonna just taste that.
00:23:25Wes and Angie made that.
00:23:26Very, Wes and Angie, you did a great job.
00:23:28Good job.
00:23:29And we're gonna muddle it up.
00:23:33Okay.
00:23:34So this is a muddler.
00:23:35If you don't know what a muddler is,
00:23:36you should have one on your bar.
00:23:38Just go in and ask for a small baseball bat.
00:23:39You should have a bar first.
00:23:43Joey, do you have a bar at your house?
00:23:45Yes, I do.
00:23:45You do?
00:23:46How many bars do you have?
00:23:47I have the greatest muddler in the world.
00:23:49You do?
00:23:50Who's that?
00:23:50It's a, Joey called a muddler.
00:23:53I should come out with my own line of muddlers.
00:23:55That's a good idea.
00:23:56You should.
00:23:57All right, next we're gonna put a little ice in there.
00:23:58Okay, how much ice?
00:23:59A scoop, a scant scoop?
00:24:01About that, perfect.
00:24:02Okay.
00:24:03Okay.
00:24:05And if you taste here,
00:24:05we have a little bit of a basil simple syrup.
00:24:07Oh, I want to taste that one too.
00:24:08Which the guys made in the back too.
00:24:10Okay.
00:24:11Now we're gonna take.
00:24:12I, you know, I love drinks with herbs in them.
00:24:15Yeah.
00:24:15I mean, yeah, I started drinking them last summer.
00:24:17This would be great with some fresh lemon juice.
00:24:19Oh, so good.
00:24:19And some vodka.
00:24:20So now cranberry juice.
00:24:21Two spoons of cranberry.
00:24:25And two ounces of vodka.
00:24:28Okay, so we're using Imperia vodka.
00:24:30We just learned about this vodka.
00:24:32It is delicious.
00:24:33And it's made in Russia.
00:24:34It's made according to Mendeleev's real recipe
00:24:39for Tsar Nicholas the third.
00:24:42How do you like that?
00:24:43Does it taste good?
00:24:44Wait till you taste.
00:24:45It's pure, pure, pure, pure, pure.
00:24:48There we go.
00:24:49It is Valentine's day.
00:24:50Pure, pure, pure vodka.
00:24:52And now we're gonna shake it up.
00:24:54And if I get it on my pink shirt
00:24:55that I've never worn before,
00:24:56that's fine, because I probably won't wear pink again.
00:24:59You look good in pink.
00:25:00Why, thank you.
00:25:01Don't.
00:25:01Your wife is probably gonna love it.
00:25:03Yeah.
00:25:03Send an old cocktail shaker from me.
00:25:06Oh, there's your wife backstage.
00:25:07Oh, look.
00:25:08Hi.
00:25:09There she is.
00:25:10Hi.
00:25:11Okay.
00:25:12And now we're gonna dip it in simple syrup.
00:25:13Oh, we have to go like this somehow.
00:25:15This is the part I never know how to.
00:25:16Oh, never know how to.
00:25:17There we go.
00:25:18Oh, there, I did it.
00:25:18And since we're making this kiss,
00:25:20it's supposed to taste like chocolate.
00:25:21So we dip it in the simple syrup.
00:25:23The herby syrup.
00:25:23Yep.
00:25:24Okay.
00:25:25Then we're gonna, probably want it bigger.
00:25:27Then we're gonna dip it in the chocolate.
00:25:29Chocolate three.
00:25:30Oh, these are chocolate cookies.
00:25:31Yes.
00:25:32Oh, the little thin wafers.
00:25:33And then we have the strainer here.
00:25:35Look how pretty.
00:25:36So it's kind of like a chocolate covered cherry
00:25:38this drink, but with raspberries.
00:25:39Chocolate covered raspberries.
00:25:46Oh boy.
00:25:49Now have at least one of these before dinner.
00:25:53Make sure, make sure you've cooked your dinner
00:25:55for your loved one first.
00:25:56And I even brought you a Valentine's Day gift.
00:25:57Then have a drink.
00:25:59Oh.
00:26:00That's for you.
00:26:01Happy Valentine's Day.
00:26:01Oh, how nice.
00:26:02Thank you, thank you.
00:26:03Cheers.
00:26:04And to all of you, a very happy Valentine's Day.
00:26:08Cheers.
00:26:08Cheers.
00:26:10You'll need two sticks of unsalted butter
00:26:12at room temperature.
00:26:13And you can do this whole cookie by hand if you'd like.
00:26:16It's not very hard to beat if your ingredients
00:26:20are at room temperature.
00:26:21But they go very, very quickly, too,
00:26:23in the KitchenAid mixer or any electric mixer like this.
00:26:27That you'll smooth out with a paddle attachment
00:26:30to your mixer.
00:26:31Add two cups of all-purpose flour.
00:26:41There.
00:26:43And a third of a cup of heavy cream.
00:26:47And a fourth of a teaspoon of vanilla extract.
00:26:54Very few ingredients.
00:26:55And a pinch of salt.
00:26:58Just mix it up until you have a very nice, smooth dough.
00:27:05And that's all it takes.
00:27:07So really, basically, four simple ingredients.
00:27:10Divide the dough in half and shape it into flat discs
00:27:13and wrap it around your finger.
00:27:16And you want to chill it until it's firm,
00:27:18about two to three hours.
00:27:20And the secret ingredient for these cookies
00:27:22is not the dough, although it is very tender
00:27:24and very delicious.
00:27:26But the secret ingredient is this sugar
00:27:29in which the dough is going to be rolled.
00:27:31It's this beautiful pink sugar called sanding sugar.
00:27:35It is very crystalline and very, very sparkly.
00:27:40To make a color, use a little bit of water.
00:27:46About a cup of sugar.
00:27:47You're going to use about a cup or a cup and a third
00:27:49of actual sugar to roll this dough.
00:27:52And use a cherry pink powdered food coloring.
00:27:57Just use a little bit to start.
00:28:00That cherry pink will then very nicely tint your sugar.
00:28:05You can use yellow, you can use blue or green,
00:28:08but this color pink is so perfect
00:28:11for the traditional Valentine's cookie.
00:28:14So that's as simple as it is
00:28:15to make your own tinted sugars.
00:28:19Also have a heart-shaped cookie cutter.
00:28:21Oh, this is about an inch and a half across.
00:28:24And I have my baking sheet lined with the Silpat.
00:28:27Eliminates all buttering, all greasing the pan.
00:28:30And then you just roll your dough out in the sugar.
00:28:33No flour.
00:28:34And you can work on a breadboard
00:28:36or working on a marble surface like this is very good.
00:28:41I'll make sure your sugar is all mixed up.
00:28:44And you can just sprinkle more sugar on your dough
00:28:55as you roll.
00:28:56You want a lot of the sugar to be embedded into the dough.
00:29:05So there, I think we have rolled this dough
00:29:07to an appropriate thinness.
00:29:12And now just cut it out with your cookie cutters.
00:29:26You can do the heart shapes also with a knife
00:29:30and a paper cutout of a heart if you like.
00:29:33One recipe of this dough should yield about 72 cookies,
00:29:38which will make 36 sandwiches.
00:29:40And the cookies, once they're cut,
00:29:42should be put back into the refrigerator
00:29:44for at least 10 minutes to chill the dough
00:29:46before you bake them.
00:29:49And bake in a preheated oven at 325 degrees
00:29:52for approximately 15 minutes.
00:29:55So our first batch should be done by now.
00:29:59These look good.
00:30:06This is exactly the right color.
00:30:08Get them right off onto a rack.
00:30:11You can see the edges are just starting
00:30:12to color a little bit.
00:30:15And then we're gonna sandwich the cooled cookies together.
00:30:18A lot of you probably haven't even tasted
00:30:20redcurrant jelly.
00:30:22It's one of my favorites,
00:30:23but it is rather difficult to find in the store.
00:30:26So if you're in a specialty gourmet store,
00:30:29look for redcurrant jelly.
00:30:31We've used this kind.
00:30:32Emily Ridley's made in England.
00:30:35But here's what it looks like.
00:30:37It's such a great, great color.
00:30:40So fill now a pastry bag
00:30:43fitted with about a quarter inch tip.
00:30:45This is a number 11 tip.
00:30:52And you're just going to put a little bit
00:30:54of redcurrant jelly in between the cookies.
00:30:57Now the tops of the cookies are the part of the cookie
00:31:00that has a little bump on it.
00:31:01That you want on the outside.
00:31:03So just turn the cookie over
00:31:05and put a little redcurrant jelly on the inside
00:31:09and just stick them together.
00:31:13Let them sit for a little while to stick together
00:31:15and then you can package up the cookies.
00:31:20So we're gonna use these little cardboard boxes,
00:31:22pretty colored wax paper,
00:31:24and you can tie it up with a little piece of wax string.
00:31:27And I just have to have a bite
00:31:30of our very beautiful and crunchy and sweet.
00:31:36And delicious Valentine's Cream Hearts,
00:31:38our cookie of the week.
00:31:40In this mixer, we've already creamed together
00:31:41some butter and some shortening.
00:31:43So six tablespoons butter,
00:31:44one tablespoon plus one and a half teaspoons of shortening.
00:31:47Yeah, and what you're gonna do
00:31:48is you're gonna get this together,
00:31:50add the sugar in,
00:31:51and you're gonna get a nice ribbony texture.
00:31:53Now I just asked Matt what kind of shortening he is using
00:31:56and he uses Crisco that is non-trans fat.
00:32:00So make sure you buy the non-trans fat.
00:32:02You don't want trans fat.
00:32:03It tastes good.
00:32:04And Bloomberg will get mad at you.
00:32:06Yeah, we'll have problems later on down the line.
00:32:08That's right.
00:32:09All right, so we're just gonna get this together
00:32:10for about five minutes.
00:32:11And because again, we're short on time,
00:32:13we're gonna come right over to this guy.
00:32:15And before we do that,
00:32:15I'm gonna have you bloom this cocoa with some hot water.
00:32:17Okay.
00:32:18A quarter of a cup of cocoa powder
00:32:21and a quarter of a cup of water.
00:32:23And what this does,
00:32:24this really brings out that chocolatey flavor.
00:32:25Yes.
00:32:26If you don't do this,
00:32:27you're gonna get a kind of bitter taste.
00:32:28Yeah.
00:32:29And then my favorite part is adding the red food coloring,
00:32:30if you don't mind.
00:32:31I'm gonna put this right in here.
00:32:32Okay.
00:32:33And we're gonna mix this up.
00:32:35Red velvet cake traditionally was-
00:32:36Two tablespoons of red food coloring.
00:32:38I'm sorry.
00:32:39I keep forgetting to mention that.
00:32:39I know.
00:32:40But what you're gonna do is,
00:32:42the traditional red velvet cake was red from the cocoa.
00:32:45We kind of bump it up a little bit of a notch,
00:32:47add some red food coloring so it's really bright red
00:32:49when you come out of the oven.
00:32:51Okay, so what we're gonna do
00:32:52is we're gonna set this aside to cool.
00:32:54What about the vanilla?
00:32:55Well, the vanilla and the buttermilk
00:32:57are gonna go in after it's cooled.
00:32:57Afterwards, oh, okay.
00:32:59So I'm gonna go ahead and turn this guy on.
00:33:01This is that mixture that we started over there
00:33:03with the sugar and it's beaten up.
00:33:04Very smooth now.
00:33:06Yeah, and I'm gonna go ahead and add some eggs,
00:33:08one at a time.
00:33:12And when the eggs go in,
00:33:14you want them to kind of mix completely
00:33:16before you add the next one, all right?
00:33:17Okay.
00:33:18And this is delicious.
00:33:20And now that it's all in there,
00:33:21I'm gonna go ahead and crank this guy up
00:33:24and we're gonna get a nice, smooth mixture.
00:33:26Okay, so this is pretty,
00:33:28this is completely dissolved.
00:33:29It looks really good.
00:33:30So why don't, while this is mixing-
00:33:32Add the buttermilk?
00:33:34So one cup of buttermilk.
00:33:35You use a lot of buttermilk in your cakes.
00:33:37Oh, well, buttermilk is such a nice, rich ingredient.
00:33:39Yep.
00:33:40I'd actually use more if I could.
00:33:41He uses buttermilk, he uses sour cream, he uses-
00:33:43Crisco, I'm not scared of fat.
00:33:45Yeah.
00:33:46Bring it on in.
00:33:46And how much vanilla?
00:33:47You know what?
00:33:48Just eyeball it.
00:33:49A teaspoon?
00:33:50I like a teaspoon,
00:33:51but I like a little more vanilla in my stuff.
00:33:51Okay.
00:33:52There we go.
00:33:53All right, so while that's doing that,
00:33:54I'm going to go ahead and put some salt
00:33:56into my flour mixture.
00:33:58And this is cake flour.
00:33:59It's two and a half cups of cake flour.
00:34:00Non-sulfurizing.
00:34:01Non-sulfurizing.
00:34:03And you're just going to kind of sift this with the whisk.
00:34:06And what we're going to do is alternate the dry with the wet.
00:34:12I'm going to start with the dry.
00:34:13So I can do that on this side?
00:34:14If you go on one side, I'll go on the other.
00:34:15Yep.
00:34:16And what we've done in this bowl,
00:34:18we're going to put a little bit of baking soda.
00:34:19It's one teaspoon.
00:34:21And one teaspoon of the cider vinegar.
00:34:23What you're going to get is kind of like-
00:34:24So cider vinegar in here.
00:34:25Ah!
00:34:26Yeah, a little chemical reaction.
00:34:27Yeah.
00:34:28All right, stir this guy up really good.
00:34:31And-
00:34:32Smells delicious, by the way.
00:34:33Definitely.
00:34:34And this gets dumped right into the cake batter.
00:34:36Okay.
00:34:36All right.
00:34:37Now, because we're making a heart cake,
00:34:40we're going to put this mixture into a pan
00:34:42that's lined with parchment paper and buttered and floured.
00:34:45And we're going to put it in for 325 degrees
00:34:47between 20 and 30 minutes.
00:34:48I want to know what you do with all the scraps.
00:34:50We eat the scraps.
00:34:51You do?
00:34:52Oh, anytime there's a scrap at the bakery,
00:34:54I put it right in my mouth.
00:34:55I can't control myself.
00:34:57But this is actually a really delicious red velvet cake.
00:35:00And look at the batter, everybody.
00:35:01Isn't that great?
00:35:02Well, we're going to get this in the oven.
00:35:04Oh, but it's good.
00:35:05And you just have a little bit
00:35:06of ground cinnamon to your buttercream.
00:35:07It kind of is, it's perfect for Valentine's Day.
00:35:09Very good.
00:35:10And what we're going to do is
00:35:11we're going to crumb coat this baby right now.
00:35:12Okay.
00:35:13So just a little bit.
00:35:16And you just want to push it out.
00:35:18Crumb coating really keeps it nice and neat.
00:35:22You don't need a huge bunch of icing on top of it.
00:35:25Oh, so this is the filling right now?
00:35:27Yeah, this is the filling.
00:35:28We're just going to give this a nice little batch here.
00:35:31So you're going to need...
00:35:33And we're going to need another heart.
00:35:34Did you cut one out?
00:35:35I did indeed.
00:35:36Oh my gosh.
00:35:37Here's one for you.
00:35:38And I'll try not to eat this as I put it on the cake.
00:35:39You're going to flip this over, invert it, put it on top,
00:35:43press it down just a little bit.
00:35:44We're not trying to, you know, really squish this up.
00:35:47And we're going to take another batch of this frosting.
00:35:49And so upside down?
00:35:50Yeah, put it upside down.
00:35:51It makes the surface nice and flat.
00:35:53Okay.
00:35:54All right.
00:35:55So again, we're just going to push the frosting
00:35:57out to the edges of the cake.
00:35:58And the reason we use this bowl
00:36:00is because we are going to get crumbs,
00:36:01hence the name crumb coat.
00:36:02Right.
00:36:03So as we ice the cake,
00:36:06you're going to see little bits and crumbs.
00:36:06Every cake I've ever made, I crumb coat.
00:36:08I mean, every wedding cake especially,
00:36:10because you just don't want...
00:36:11A one crumb will ruin the whole appearance.
00:36:14And you know what?
00:36:15Afterwards you can eat the crumbs.
00:36:16You really can.
00:36:17A nice big bowl of icing and crumbs.
00:36:20Oh, stop it.
00:36:21It's like, it's kind of heavenly.
00:36:23All right.
00:36:24So the whole idea is to go all the way around the cake
00:36:28with a nice thin coat.
00:36:29And we've actually got some prepared here.
00:36:31Okay.
00:36:32So, but do you chill this before you...
00:36:34You want to chill this for about 10 minutes.
00:36:36It gets nice and set.
00:36:38Yeah, once it's crumb coated.
00:36:40Actually, if you're going to make a lot of these
00:36:41for presents, you should crumb coat them
00:36:43and put them in the fridge.
00:36:45Put them in the fridge.
00:36:45And you know what?
00:36:46There's no problem if you actually leave it in there
00:36:48for more than 10 minutes.
00:36:49Okay.
00:36:50So now we'll just...
00:36:52I'm going to take this guy,
00:36:53which has been chilling for about 10 minutes.
00:36:56And you kind of see the nice heart shape.
00:36:58It's real important when you crumb coat this guy
00:36:59that you keep that heart shape intact.
00:37:02And we're going to switch bowls
00:37:03because in this bowl we have the crumbs.
00:37:05Licking everything.
00:37:07I love this frosting, you guys.
00:37:09And we're going to just dab on...
00:37:10Do you need a non-crumby thing?
00:37:15You want to wipe that off?
00:37:16Thank you very much.
00:37:17Okay.
00:37:18So we'll continue.
00:37:18We'll finish all this.
00:37:19Don't worry.
00:37:20We're not going to waste anything.
00:37:21No, we're going to eat these afterwards.
00:37:23All right.
00:37:24So if you guys...
00:37:25What's your buttercream made out of?
00:37:27The buttercream is really nice farm fresh butter.
00:37:31We have...
00:37:32We actually cook it.
00:37:33It's a cooked buttercream
00:37:35as opposed to just a beaten buttercream.
00:37:35Oh, so you make a sugar syrup?
00:37:37Yeah, a nice sugar syrup.
00:37:39And we use this as the base of all of our frostings.
00:37:41You can put spices in here,
00:37:43whatever you want to put in here,
00:37:45and it will add a whole dimension to your flavor.
00:37:47I like the idea that you put cinnamon in it.
00:37:48Yeah, I love the cinnamon.
00:37:51And we're just going to keep going up and down the cake
00:37:53until we get a nice, fun heart shape,
00:37:56like those conversation hearts.
00:37:59As we go around, you can keep turning this.
00:38:01If you have a Lazy Susan at your house,
00:38:03this will make it much, much easier.
00:38:05If you do a lot of cakes or even just a cake a month,
00:38:08you should get one of these.
00:38:09There's no reason not to have one of these guys.
00:38:11Cake stands, because they are fantastic.
00:38:14And you keep it right out on your counter
00:38:16and keep stuff on it.
00:38:17I keep salt and pepper on mine
00:38:18when I'm not using it for cake decorating.
00:38:21Now, if you guys order this from Baked,
00:38:22we will not put anything sexy on the cake.
00:38:26But if you guys put this at home,
00:38:28you can write whatever you guys want
00:38:29on your heart cake at home.
00:38:30You won't, even if we order it?
00:38:32No, I might put something sexy,
00:38:34but I don't want to go too far.
00:38:36I don't know who you're giving this to
00:38:37or if you're giving them out to more than one person.
00:38:39All right, so I'm going to go ahead and snip off.
00:38:42In here, all this is is melted chocolate.
00:38:44This melted chocolate is perfect
00:38:46to write with on these heart cakes.
00:38:48Snip them off at the very end, right there.
00:38:51And I don't know what we're going to put on this cake.
00:38:52Yours doesn't look nice enough.
00:38:53Why? I don't have a lot of time.
00:38:57You can't put a name on that.
00:38:59Oh, come on now.
00:39:00I have to get mine much nicer than that.
00:39:03Joey's rushing us over here.
00:39:05Are you going to rush us, Joey?
00:39:06I am.
00:39:07All right, so what should we put on this, guys?
00:39:10How about, be mine?
00:39:12So we're just going to nice and gently write,
00:39:16be mine.
00:39:19I'm going to write heartthrob.
00:39:21Oh, see, I wouldn't write that.
00:39:23Why not?
00:39:24Well, maybe I would.
00:39:24Heartthrob?
00:39:25I mean, for heaven's sake, that's, oops.
00:39:27That's a very modest thing.
00:39:28I think I cut too much of this cornet.
00:39:31Yeah, yours is, that's.
00:39:33But you know what?
00:39:34I'm going to eat this right away
00:39:35so nobody will even see it.
00:39:38All right.
00:39:39Thank you guys so much.
00:39:41If you have any questions about this,
00:39:43it's on marthastewart.com.
00:39:45John George says this simple moist chocolate cake
00:39:49is the dessert of choice at his house.
00:39:52And it's perfect for Valentine's Day.
00:39:54Look how beautiful that is.
00:39:56And it's rich.
00:39:57And you can eat it with cream, without cream.
00:39:59With cream, without cream.
00:40:00With ice cream, without cream.
00:40:01Whatever topping you want to put on top.
00:40:03So fantastic.
00:40:04It's very rich, but it's fairly simple to do.
00:40:06So we use about three and a half ounces
00:40:09of bittersweet chocolate.
00:40:12So what kind of chocolate do you use?
00:40:14I like to use a Vagona.
00:40:15Okay.
00:40:1670% cocoa butter.
00:40:18I'm using four tablespoons of butter.
00:40:20And we're just going to melt this together.
00:40:22Over a double boiler.
00:40:25There we go.
00:40:26Okay.
00:40:27We have some already melted here.
00:40:28Oh, it's melted, okay.
00:40:29Yeah, it's already melted.
00:40:30I'm going to start whipping my egg whites.
00:40:36How many egg whites?
00:40:37Three.
00:40:38Okay.
00:40:39So we have the chocolate here,
00:40:40which is melted with the butter.
00:40:42I'm going to add one egg yolk.
00:40:44At a time.
00:40:47One, just to tap on the chocolate.
00:40:51So you're a chef, but you also like to bake or?
00:40:54At home.
00:40:55Yeah.
00:40:56On the weekend, I love to do pastries and desserts.
00:40:58And I think, you know,
00:41:00it's different at the restaurant.
00:41:01People want a lot of presentation.
00:41:02At home, it's just something very simple.
00:41:05For the family, you know.
00:41:06So I'm adding here half a cup of confectioner's sugar.
00:41:09Okay.
00:41:10A teaspoon of flour.
00:41:11Is that beating enough?
00:41:11A little bit, a little bit tiny bit more.
00:41:14Half a cup of almond flour.
00:41:15Oh, almond flour, okay.
00:41:17Keeps the cake very moist.
00:41:18So we just mix that all together.
00:41:22So it's almost a flourless cake.
00:41:24Yeah, a tiny little bit of flour.
00:41:25Yeah.
00:41:26Tiny bit.
00:41:27And then we're going to add the egg whites into it.
00:41:29So tonight at the restaurant,
00:41:31any trend, anything happening that's unusual?
00:41:34It's madness.
00:41:36It's madness on Valentine's, you know.
00:41:37Everybody calls last minute.
00:41:40Friends of friends, family.
00:41:41They forgot to make a, yeah.
00:41:42Is that good now?
00:41:44That's good, yeah.
00:41:45Okay.
00:41:46They want a table.
00:41:46They want a table now.
00:41:47So we usually reserve some.
00:41:50Sometimes we just create tables,
00:41:52like for the people with the band.
00:41:56So I'm adding a little bit of the egg whites.
00:41:59Look how easy this is.
00:42:00Now, how long does this bake?
00:42:02So it bakes for about 20 minutes.
00:42:04Oh.
00:42:05So really and truly.
00:42:0517, 20 minutes.
00:42:07If you can't get a reservation at Jean Georges tonight
00:42:09or at ABC Kitchen
00:42:11or any one of the other many restaurants,
00:42:13you could actually make this at home tonight.
00:42:16You could.
00:42:16Yeah, these are really, it's really lovely.
00:42:18And all the recipes in the book are just,
00:42:22I like the chicken and vinegar.
00:42:24That's one of my favorite things.
00:42:25Yeah, it's just so lovely.
00:42:27That's what I like to do at home.
00:42:28You know, it's really a one pot meal.
00:42:30You know, I put everything on the middle of the table,
00:42:31have people serve themselves.
00:42:32Yeah.
00:42:33So you mix all that together.
00:42:36And Jean Georges just bought a building,
00:42:38a famous old inn, the Pound Ridge Inn.
00:42:41In Pound Ridge.
00:42:42Pretty close from both of us.
00:42:43It's like 10 minutes from my house.
00:42:45When is it gonna open?
00:42:46It'll probably open in the fall, in September.
00:42:48Oh, I cannot wait.
00:42:49We need another fine restaurant up there
00:42:51and it's gonna be fabulous.
00:42:53It's so exciting.
00:42:54So here I have a little pan with butter and flour.
00:42:57I'm adding my chocolate mixture.
00:43:00So just buttered and floured.
00:43:02That's it.
00:43:03And then we're gonna bake it.
00:43:04Is that like an eight inch quiche pan?
00:43:06That's correct, eight inch.
00:43:07So look how simple that is.
00:43:09It's really simple.
00:43:11Delicious.
00:43:12Here we are.
00:43:13And then you bake it.
00:43:14Fantastic.
00:43:15Fairly simple, no?
00:43:16350 degrees for 17 minutes?
00:43:1717 minutes.
00:43:18You know, you put a knife in there.
00:43:20If it removes clean, it's cooked, it's baked.
00:43:23We're gonna make that, let it cool for 10 minutes.
00:43:25And is this cocoa on top?
00:43:27And then cocoa powder on top.
00:43:27Okay, yeah, I want a little tiny taste.
00:43:29So we're creaming one stick of butter.
00:43:32Okay.
00:43:34At room temperature with one quarter cup of sugar.
00:43:37This is a very nice cookie dough.
00:43:41We're making the vanilla cookie.
00:43:43And you add.
00:43:44The hugs.
00:43:45Yep, you can sift again since now you're an expert.
00:43:49I'm a sifter.
00:43:50A quarter of a teaspoon of salt, add to that.
00:43:52I'm adding one egg.
00:43:54Just one of these.
00:43:55Yep.
00:43:56And the baking powder.
00:43:58How much does it say in there?
00:44:00Half a teaspoon.
00:44:01Okay, all of it, you have to knock it out.
00:44:03Get it all in there.
00:44:04See, this is why baking gets me in trouble.
00:44:06I cook a lot.
00:44:07Yeah, so you're this and that, right?
00:44:08It's not as precise.
00:44:09Right, yeah, baking is an exact science.
00:44:12Yeah.
00:44:13Well, because the finished product works better
00:44:15if it's exact.
00:44:17I mean, if you add too much flour,
00:44:19you're gonna get too heavy a thing.
00:44:20Right.
00:44:21Or you're too dry and you won't be able to roll it out.
00:44:23I got into this thing where I make my wife's birthday cake
00:44:26from scratch every year.
00:44:27Oh.
00:44:28I did it one year and I was like, oh, isn't that romantic?
00:44:30You are a baker.
00:44:31It takes me so long because I have to redo everything twice.
00:44:34Oh.
00:44:35Yeah, like the frosting will be off.
00:44:38What month is her birthday?
00:44:39August.
00:44:39Oh, same as us.
00:44:40Yeah, so I'm all sweaty.
00:44:41Same as mine.
00:44:42Oh yeah.
00:44:43And then it's hard with the humidity of August.
00:44:45I know.
00:44:46Do you have an air conditioned kitchen?
00:44:48Yeah, we do.
00:44:48That's good.
00:44:49But then I tried a box cake one year
00:44:51and she was very angry.
00:44:53What's a box cake?
00:44:54Well, like a mix, like from a box.
00:44:56Oh my God.
00:44:57Yeah, you would have been mad too.
00:44:58Watch my baking show.
00:45:01All right.
00:45:02I will be very helpful to you.
00:45:03All right, good, you'll get me through this one.
00:45:06So there's your batter, really cookie dough.
00:45:08It's not really a batter, it's a cookie dough.
00:45:10So now we have it chilled,
00:45:11we made it into a nice rectangle.
00:45:13You have the chocolate, I have the vanilla.
00:45:16And notice we're rolling right out on the Silpat.
00:45:18Oh, okay.
00:45:19This is the baking silicone coated pad
00:45:22that you don't have to use butter or grease or anything.
00:45:25Oh, that's pretty great.
00:45:27See, we bake right on it.
00:45:28You don't have one of those?
00:45:29No.
00:45:30Oh.
00:45:31Well, now I'm going to.
00:45:32You must get one.
00:45:33And then.
00:45:34I hope there's no security here
00:45:35and then we'll take it.
00:45:37You know what?
00:45:37If this is a successful segment,
00:45:39if you cut out those chocolate cookies,
00:45:41you're going to get one.
00:45:42Yeah?
00:45:43Yeah, and see what it is?
00:45:44It's Martha Stewart collection.
00:45:45Oh, I know her.
00:45:47Yeah, so my name is on there
00:45:50and you can't get away from me.
00:45:52You'll have it in your kitchen.
00:45:53So see how I'm rolling?
00:45:55Yes.
00:45:56But you're not.
00:45:56Well, cause I don't want to hit your hand.
00:45:57Oh, I'm sorry.
00:45:59I'll move.
00:45:59I don't want to hurt you.
00:46:00No, you won't.
00:46:02Not too hard.
00:46:03Lightly, lightly, lightly.
00:46:06Why?
00:46:06What happens when you do it too hard?
00:46:07No, because then you're, you know,
00:46:08what's the sense?
00:46:09Just roll it out evenly and lightly.
00:46:11See, that's.
00:46:12Yeah.
00:46:12That's a guy thing.
00:46:13It's like, I'm just going to do it.
00:46:14No, but you squash it.
00:46:15You don't have to.
00:46:16See, I want it all one thickness.
00:46:18I see.
00:46:19Okay.
00:46:20So it's a little less than an eighth of an inch thick
00:46:22when you're finished.
00:46:23Right.
00:46:24Okay, but see how easy it is?
00:46:25Yeah.
00:46:25It's not cracking.
00:46:26It's not falling all over the place.
00:46:27Yeah, a piece of cake.
00:46:28Yeah, nice.
00:46:29I keep saying that and it's so corny.
00:46:30It's a cookie.
00:46:31So now we've already cut out your kisses.
00:46:33Now you make, you do your hugs.
00:46:35And I am, now these,
00:46:37I think these are from the children's baking kit.
00:46:40Oh, really?
00:46:40Not positive, but I have a feeling.
00:46:43I went on your website last night
00:46:45because I knew I was coming in
00:46:46and my kids saw that we were going to make these cookies.
00:46:48Oh, do they want the little box of them?
00:46:50Oh boy.
00:46:51Okay, that's good.
00:46:51If I don't bring them home, they're going to be.
00:46:53Do it a little harder here.
00:46:54Just do it down here.
00:46:55Okay.
00:46:56A little bit, okay.
00:46:57And then you can press this out first.
00:46:58I'll press out the middle of that.
00:47:00And then you can make these.
00:47:01You can bake those for the children.
00:47:02Let's not get crazy.
00:47:05Well, why not?
00:47:06Children deserve everything, right?
00:47:07They do, they're the coolest.
00:47:08They are.
00:47:09How many, how old are yours?
00:47:10Five and eight.
00:47:11Oh, lovely.
00:47:12You know what would be a good app?
00:47:13What?
00:47:14If you could come up with an app
00:47:15that answers my five-year-old's question, why?
00:47:18Every time I do anything, why?
00:47:20I'm going to go to Martha Stewart today, why?
00:47:22That's right, why?
00:47:23Because we're going to bake some cookies, why?
00:47:26If you could have an app that I just press
00:47:27and the answer is all those whys.
00:47:29Okay, well, those questions are really good questions
00:47:33and you do have answers.
00:47:34You must have patience and take the time to answer them.
00:47:37I make up a lot of the answers.
00:47:38That's okay.
00:47:39Yeah.
00:47:40They really, because I'm a comedian,
00:47:41they never, they always, I'll answer them
00:47:43and then they just go, mom.
00:47:44Yeah, why?
00:47:45Is he telling the truth?
00:47:48So preheat your oven for these cookies to 350.
00:47:51Rotate halfway through.
00:47:53Right.
00:47:53And then, oh, before you put them in the oven,
00:47:56sprinkle with this sanding sugar, okay?
00:48:00Ooh.
00:48:01Sprinkle just a little bit.
00:48:02Those are pretty.
00:48:02Yeah, it makes them glisten.
00:48:03Nice.
00:48:04And you want to taste one of these?
00:48:05Yes, please.
00:48:06There, just taste one of those.
00:48:07Do you want chocolate, you want a heart,
00:48:08a hug or a kiss?
00:48:09I'm going to take the kiss.
00:48:10Okay, I'll take a hug.
00:48:13Oh, perfect.
00:48:14This is my kind of cookie.
00:48:15These are meringue cupcakes
00:48:17with a raspberry puree and raspberries.
00:48:20Look what's inside, whipped cream and raspberries.
00:48:23We have six egg whites in here
00:48:26and you're going to add the sugar little by little.
00:48:30Three, excuse me, one and three quarters cups of sugar
00:48:33and just add that in.
00:48:36We're going to put a little bit of vinegar,
00:48:37one teaspoon of white vinegar, into the meringue.
00:48:41A half a teaspoon of salt
00:48:45and a teaspoon of best vanilla.
00:48:50So you're not cooking at all, really.
00:48:51You're writing songs.
00:48:54Is your wife cooking?
00:48:56Oh yeah, she's a great cook.
00:48:57You can add that faster now.
00:49:00Just sort of break up the egg whites a little bit first
00:49:02and then as they get frothier,
00:49:04you add the sugar a little more quickly.
00:49:06And you beat it and beat it and beat it
00:49:09until they really get a lot of volume.
00:49:11So now just a drop or two of food coloring
00:49:15and it will turn a real pretty pink like this.
00:49:19So you have a piping bag there
00:49:21and just pull this out like that.
00:49:24Yeah, and then squeeze only with one hand, like up here.
00:49:28Yeah, hold it like that.
00:49:29Are you right-handed?
00:49:30I am.
00:49:31Okay, so you squeeze from this hand
00:49:32and you point with this hand.
00:49:34And these are already sprayed.
00:49:37They're two little paper cups
00:49:39and they're sprayed with vegetable spray
00:49:41so they don't stick.
00:49:42And then you go into the bag.
00:49:45Just remember, squeeze only with that one hand.
00:49:47Everybody's tempted and fill this up to the top
00:49:51and then make a little peak.
00:49:54And the reason we're putting them far apart
00:49:56so they don't touch each other.
00:49:57These get baked in the oven.
00:50:01Oh, that looks good.
00:50:02At a very low temperature, 225 for about three hours
00:50:06or three and a half hours.
00:50:08And you don't want to get these brown
00:50:10so keep that oven really low
00:50:12and we have to make a raspberry curd to go inside,
00:50:14which is like a raspberry sauce, like a lemon curd.
00:50:17It's more like a sauce.
00:50:18So there's four egg yolks
00:50:20and you can just add that sugar in here
00:50:23and we'll stir that in.
00:50:24This is an easy curd
00:50:25because you mix everything in at once.
00:50:28And a pinch of salt.
00:50:31Always a pinch.
00:50:32And a quarter cup of lemon juice.
00:50:35Yes.
00:50:37And this...
00:50:42Get that cooking and this...
00:50:44I don't know why the sugar is in two different parts
00:50:46but just add that too.
00:50:48One and a quarter.
00:50:49I think that's a quarter cup of sugar.
00:50:50Save a quarter cup
00:50:52because I think I was supposed to mix that
00:50:53into the creme fraiche.
00:50:55So one and a quarter cups of sugar,
00:50:57not a quarter of a cup,
00:50:58into the four egg yolks.
00:51:01This gets real creamy.
00:51:03That's good.
00:51:03Yeah, perfect.
00:51:05And the raspberries.
00:51:09Just dump them in.
00:51:10Just dump them in, it's okay.
00:51:12They're going to get nice and mushed up
00:51:15and all the butter.
00:51:17So it's one whole stick of butter.
00:51:18Here's one.
00:51:22That's good.
00:51:23And just cook this until it's actually thick
00:51:27over a bain-marie.
00:51:29Cook and cook.
00:51:31And then you'll pass it through a strainer
00:51:32so that you won't have any of the seeds.
00:51:34And you'll have to get it nice and cool.
00:51:36You can get it cool over ice water
00:51:38or you can get it,
00:51:40or you can just refrigerate it.
00:51:42Let's see how it all gets mushed up
00:51:44and it'll get nice and thick.
00:51:46I'll turn this down
00:51:49because we have one that's already done.
00:51:49So this is the sugar for the creme fraiche.
00:51:52Two cups of creme fraiche.
00:51:53And you can use whipped cream if you like.
00:51:55So here you have your little cupcake, okay?
00:51:59And take one of the papers off.
00:52:01You can take the other paper off if you want.
00:52:04You can leave it on too,
00:52:05but just try to peel it off as gently as you can.
00:52:09Pull that off.
00:52:11It's good to get this off.
00:52:12But what's cute about this is that it actually,
00:52:16oops, I'm going to leave this one on.
00:52:18This one is acting up.
00:52:20Oh, you got yours out perfectly.
00:52:22So now you take this little saw.
00:52:23This is from our pumpkin carving kit.
00:52:26If you don't have this,
00:52:27you can use a tiny serrated knife
00:52:29and just saw the top off right here.
00:52:33Okay, just stick it in like that
00:52:34and go around like that,
00:52:37all the way around without breaking it,
00:52:40like I just did, okay?
00:52:43And so here's one for you.
00:52:44Here, use this one
00:52:45because that one got a little crunched
00:52:47and I'll use this one.
00:52:49And then you can fill that
00:52:50with a little bit of the raspberry curd like that
00:52:54and some of those beautiful red raspberries.
00:52:58Does it matter which one goes first?
00:52:59No, whatever you want.
00:53:01I think these have to be cooked a little longer.
00:53:03These are a little wet inside.
00:53:08There, so a little bit of the curd,
00:53:12a little bit of the cream.
00:53:15Some of the raspberries like that.
00:53:18And you have a utterly delectable dessert.
00:53:21Here, we'll start over here
00:53:22because these are the first.
00:53:24We have templates online for these little color.
00:53:27You get your kids just to color in the cute little labels.
00:53:32There's, of course, the little monkey
00:53:34and the star and lots of little circles
00:53:37and let them color them in.
00:53:39Do you have kids?
00:53:40One.
00:53:41One, how old?
00:53:42Three.
00:53:42Perfect.
00:53:43Perfect.
00:53:45So then these, you just cut in half like this
00:53:49and fold it in half and you send,
00:53:52and your son, does he have a little friend
00:53:54that he wants to send Valentines to?
00:53:56He does.
00:53:56Is he allowed to eat candy at three?
00:53:58Not really.
00:53:59I know I should, I know.
00:54:01Well, I pretend I don't know
00:54:03when he and his daddy eat the,
00:54:04this actually is like, this would be their idea of heaven.
00:54:07I bet.
00:54:08Yes, yeah.
00:54:09I pretend not to know though.
00:54:11Now you're a crafter.
00:54:13I am, yes.
00:54:14Like, what do you make?
00:54:16Oh my.
00:54:17You know, actually, whatever inspires me.
00:54:21Painting, scrapbooking, I love,
00:54:23I actually love your scrapbooking.
00:54:25Stuff, oh yeah.
00:54:26Yes, I do.
00:54:27I like it because it's so, it's simple
00:54:30but it really goes to complement your archives.
00:54:34The things that you're, instead of making it all about that,
00:54:35it's about your pictures and your memories.
00:54:37Right, right.
00:54:38Yeah, so we like making memories
00:54:40and it is indeed a nice thing to do.
00:54:43And so you have a little cellophane bag like this.
00:54:46Just fold down the tops three times or four times,
00:54:50whatever works for the amount of candy that you have.
00:54:53And using, I like to use this double stick tape
00:54:56because it really holds
00:54:57and you don't see it on the cellophane.
00:54:59And just secure the top
00:55:02and then put your little label on like this.
00:55:06Isn't that cute?
00:55:08And you have a little gift.
00:55:10And this too, you just put a piece of double stick tape.
00:55:13Oops, I'm getting too long.
00:55:15Right here in the top.
00:55:17Two pieces actually.
00:55:20On either side and just stick this on.
00:55:23And if your son wants to give it to, you know,
00:55:26all his little friends, a little, just a little gift bag.
00:55:28You don't give them this.
00:55:29This is a gumball.
00:55:30Don't choke on it.
00:55:31Three years old.
00:55:33But they're very charming
00:55:34and there's all kinds of little things
00:55:37that you can put into the bags.
00:55:40And yeah, look how cute.
00:55:41And so this is another idea over here.
00:55:43At Staples now we have a line of home slash office boxes
00:55:52and things.
00:55:53These are shagreen.
00:55:54They're a textured paper that look like the shark skin,
00:55:58the very expensive shark skin.
00:55:59So I thought what a beautiful present for teachers
00:56:02or for special people.
00:56:05You can put the candy in a cellophane bag like this.
00:56:08You can just put it right in the box if you'd like
00:56:10or line it with tissue.
00:56:13And you have the different size, the long box.
00:56:16And I'm going to put these.
00:56:17Yeah, whatever, whichever candy.
00:56:19Fill those little squares.
00:56:23And each box, each layer or each little square
00:56:26will be a specific kind of candy.
00:56:29And this looks so pretty like this.
00:56:31Fold it up.
00:56:32And it looks like it comes from like the best store.
00:56:35Don't you think?
00:56:36It really does.
00:56:37And these stack, look at this.
00:56:39They're engineered to sit right inside one another.
00:56:42I love these boxes.
00:56:44And these are what you use on your desk
00:56:45for your little paper clips, for whatever,
00:56:50whatever little thing, extra coins.
00:56:52And then this is called an X band.
00:56:57This is a band that's in the shape of an X
00:57:00and it goes around boxes very nicely.
00:57:02So you just put this one way
00:57:06and then the other way, the opposite direction,
00:57:13like this.
00:57:15Do any of you have these X bands any place?
00:57:17Instead of using two bands, it holds it in place.
00:57:20And then this little label is part of it.
00:57:24And you can write on there anything you like.
00:57:26But look at that, it holds it so nice.
00:57:29We always are looking for new ways
00:57:30to package Valentine's Day sweets.
00:57:32And this year we've created a cute way
00:57:34to give your Valentine his or her favorite candies.
00:57:37And at the same time, heart-shaped cookie cutters.
00:57:41So very easy to do.
00:57:43If you have a tin or a box
00:57:46or even one of those clear plastic containers,
00:57:48you can arrange some heart-shaped cookie cutters.
00:57:53Takes a little doing to get these all in.
00:57:56I don't know if I'll get all of them in.
00:57:58I'll try.
00:58:01There, that's good.
00:58:02You can actually put one right in the middle.
00:58:04And then fill with your favorite candies.
00:58:07These are Cherry Lovers Cherry Colas.
00:58:12That goes right here.
00:58:14And these are, oh, I love Lava Balls.
00:58:18Fill that with Lava Balls.
00:58:22All these candies are made by a company called Gimbals.
00:58:25And everyone in the audience is taking home
00:58:27a bag of Cherry Lovers.
00:58:30These are great because they're peanut free,
00:58:33they're tree nut free, they're gluten free,
00:58:36they're dairy free, they're egg free, and trans fat free.
00:58:40So you can serve them to your kitties pretty safely.
00:58:47And here we go with,
00:58:49oh, these are called Cherry Lovers Kiwi Cherry.
00:58:53Those are actually very pretty.
00:58:55And then fill the spaces with your favorite candies.
00:59:00And fill the spaces with, oh, I think I'll do Jelly Beans.
00:59:05And I think I, oh, actually now I can fit another heart
00:59:08in here and I will do these.
00:59:10These are called Cherry Lovers Cherry Vanillas.
00:59:15Oh, I love all these.
00:59:17And so, you know, everybody needs heart-shaped cookie cutters
00:59:21and you can find them in different cooking stores,
00:59:25all the different shapes and sizes of the cookie cutters.
00:59:28And all the way around with Jelly Beans.
00:59:31Don't mix up the candies.
00:59:34You don't want Jelly Beans in with your Cherry Colas.
00:59:38It's not good, or your Joey Colas.
00:59:40Don't ever mix anything with Joey Colas.
00:59:44So there, once the box is filled, just cover it,
00:59:47tie it with a beautiful ribbon,
00:59:49and give it for a happy Valentine's Day.
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