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Red Velvet Cinnamon Heart Rolls

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ingredients (10 hearts or 20 rolls):

Buns:

  • 2.5dl warm milk

  • 25g fresh yeast

  • 1dl sugar

  • 75g unsalted butter (melted, room temp.)

  • 6-7dl wheat flour (maybe more)

  • 0.5 tsp salt

  • 1 tsp vanilla extract

  • 1 tbsp cocoa powder

  • 1 tsp red food coloring (or enough to achieve desired color)

For the Filling

  • 0.5dl brown sugar

  • 1 tbsp cinnamon

  • 75g unsalted butter, softened

Assemble:

  • 1 egg

  • 1 tbsp milk

  • cream cheese frosting

  • heart sprinkles

How to:

Dough: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy. In another bowl, mix flour, sugar, cocoa powder, and salt. Add melted butter, red food coloring and vanilla extract to the yeast mixture. Gradually add the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. 

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1-2 hours or until doubled in size.

Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.

Assemble: Punch down the dough and roll it out on a lightly floured surface into a 50×35 cm rectangle. Spread the filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place in a greased baking dish connecting every two into a heart shape. Cover and let rise for another 30-45 minutes until doubled.

Preheat the oven to 175°C.

Before baking the rolls, give them an egg wash and sprinkle with heart sprinkles.Then bake the rolls for 20-25 minutes or until golden brown and cooked through. Let cool slightly. If you want, add a bit of cream cheese frosting and some more sprinkles before serving.

Pink Heart Shaped Ravioli

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Ingredients (3-4 servings):

Pink heart shaped ravioli:

  • 125 g wheat flour

  • 125 g durumwheat flour

  • 50 g water

  • 70g beet juice

  • 1 egg (60g)

Filling:

  • 300g mushroom (I used King trumpet mushroom)

  • 1 yellow onion

  • 1 clove of garlic 

  • 1 tbsp butter

  • 0.25 tsp salt

  • 0.25 tsp blackpepper

For serving: 

  • 0.5 dl grated parmesan cheese

  • 8st cherrytomatoes

  • 8 fresh basil leaves

  • 0.25tsp freshly ground black pepper

How to:

Pink heart shaped ravioli:

Measure and place the flour in a pile on a baking table or large cutting board - preferably wooden. Form a pit in the middle and crack the egg into it. Stir the egg around in the pit of flour so that the yolk and white are mixed before stirring in the flour.

Stir the egg into the flour and add first the beet juice and then the water a little bit at a time. Mix gently into a dough. Adjust so that it becomes sufficiently stiff either by adding more water or more flour.

Knead the dough until it is smooth, for at least 5 minutes. It should spring back slightly when you press it and not stick to the surface. 

Wrap it in plastic wrap and let it sit in the fridge for at least one hour.

Filling:

Chop the mushrooms into small pieces and fry them in a dry pan for 5-10 minutes. Chop the onion in equally small pieces and add that to the pan together with the butter. Lastly press a clove of garlic into the blend and cook until everything is nice and fragrant. 

Assemble:

Divide the dough into two parts, so it is easier to roll out. Add a little bit of flour to the rolling pin or the surface so that the dough does not stick to either. Roll out to approx. 2 mm thickness. Then using a heart shaped cookie cutter (mine was 9 cm across) cut out the pasta and put them on a parchment lined baking tray.

Add 1-2 tsp of the mushroom filling to every other pasta piece and then lay the one without filling over the top. Press the sides of each heart with a fork to make sure the filling doesn’t spill out during cooking. Boil a big pot of water and cook the pasta for about 3 minutes depending on the size of the hearts. 

Serve the ravioli with grated parmesan cheese, chopped up fresh basil and cut up cherry tomatoes. Enjoy!

Airfried Potato Hearts

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ingredients (2 servings):

Potato Hearts:

  • 2 Large potatoes

  • salt

  • 0.5 tsp garlic powder

  • 0.5tsp rosemary

  • olive oil

  • 80g chopped up pancetta / bacon

  • 2-4 tbsp creme fraiche

  • 2 tbsp chopped chives

  • black pepper

How to:

Preheat the airfryer/oven to 200 C.

Slice the potatoes 0.25-0.5cm thin slices. Using a heart shaped cookie cutter, cut out heart shapes. Add the potato hearts into a bowl, add a little bit of olive oil, garlic powder, salt and other spices of your choice (I used rosemary) and mix well. 

Put the seasoned potatoes in the airfryer/oven får 15-18minutes.

Fry the bacon pieces in a pan until nice and crispy.

Serve:

Add some hearts on each plate, dollop some creme fraiche on each plate and sprinkle bacon and chives on top. Top with freshly ground black pepper.

Flirty Heart Cookies

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ingredients (25-50 pieces):

Cookies:

  • 80 g powder sugar florsocker

  • 1 tbsp vanilla sugar

  • 4,5 dl vetemjöl

  • 180 g butter

  • 1 egg

  • 0,5 -1 dl raspberry jam or jelly


How to:

Turn the oven at 175 C.

Mix all the dry ingredients then add the butter and blend until crumbly. Lastly add the egg and mix it into nice dough. Put the dough between to parchment papers and roll it out to a 0,5 cm thickness and put it in the fridge for about 10 minutes.

Then take it out and cut out heart shapes, on half the hearts cut out a smaller heart in the middle as well. Add about 0,5 tsp of raspberry jam/jelly on every big heart and put the heart with heart shape holes on them.

Put them on lined baking sheet and bake them for about 12 minutes.