I’m not a Valentine’s Day girl. I am pretty sure I never have been and I’m also pretty sure I finally figured out why. I don’t think I am a romantic; in practice.
Let me count the ways with help from some of the definitions provided on dictionary.reference.com :
1.of, pertaining to, or of the nature of romance; characteristic or suggestive of the world of romance: a romantic adventure.
2. fanciful; impractical; unrealistic: romantic ideas. Imbued with or dominated by idealism, a desire for adventure, chivalry, etc.
- Definitely and often. Yes ,but dominated may be a strong word. Desire for adventure (check); chivalry? Questionable.
3.characterized by a preoccupation with love or by the idealizing of love or one’s beloved.
- Not often preoccupied, not an idealist, however I do super dig my boyfriend. He is pretty rad.
4. displaying or expressing love or strong affection. Ardent; passionate; fervent.
- Yes and yes! Loads more yeses!
5. imaginary, fictitious, or fabulous.
- Not imaginary otherwise ya’ll have a wild imagination. Fictitious- you can’t make this shaz up. I’ll take Fabulous and figuratively run with it.
6. noting, of, or pertaining to the role of a suitor or lover in a play about love: the romantic lead.
- I’m obviously not the romantic lead in my life, that role is filled by my man.
Velvet Sandwich Cookies
adapted from How Sweet It Is
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup cocoa powder
- 2 tsp red food coloring (optional)
Cream Cheese Icing
- 1/2 block of cream cheese
- 3 tsp of butter
- about 1 cup icing sugar
- 1 tsp red food coloring
- pinch of salt
Preheat oven to 350.
In large bowl cream the butter and sugars together with an electric mixer. Mix in eggs,vanilla and red food coloring and beat until smooth. Beat in red food coloring.
Add cocoa, flour, baking soda and salt into a separate bowl and mix well. Slowly add dry ingriedeints to wet using the mixer and be sure to scrape down the sides to combine.
Roll about a teaspoon of dough into you hand and place on a cookie sheet covered in parchment paper. Once you have placed about 8-12 cookies on the sheet use the back of a measuring cup (spray with cooking spray if needed) to flatten to about 1/3 “. I didn’t have a heart cutter so I took too smaller balls and squished them together at one end then flattened it with the measuring cup. If you did have a heart cutter, roll out cookies to about 1/3” and cut to bake.
These cookies baked up fast, and you need to watch them. I would say 5-8 minutes. Often I would take them out at the 5-6 mark and leave them on the cookie sheet for about 2 more minutes before transferring to a wire rack to cool.
Once the cookies are all baked and the remaining are cooling make the frosting.
Soften cream cheese and butter and combine with salt, vanilla and food colouring. Add a few tablespoons of icing sugar at a time. I rarely measure my icing sugar because I don’t always want the same consistency so you may want more or less. If you are simply topping the cookies you may want a looser frosting, but if you are using it to fill a sandwich cookie make sure the frosting is relatively stiff at room temperature.
Once cookies are all cooled, start icing! I try to pair cookies as close to size of each other before hand. You need about 2 teaspoons of frosting for each cookie or less in some cases. I actually had a small amount left over. Store in an airtight container and gift to friends!