Passionfruit Cream Heart Biscuits

 Share the Valentine's Day love with your family and friends!

By homebaking these sweet Passionfruit Cream Heart Biscuits.Make a scrummy passionfruit biscuit dough.And press out little shaped biscuits using a heart cookie cutter.Bake, then cool.Whip up a creamy passionfruit icing.Spread one heart half with icing.Place a uniced heart on top.When you have joined all the hearts together with the icing...Sieve a generous amount of powdered icing sugar over the top.

Plate the biscuits and serve.

 Don't you just adore sharing the love?

Valentine's Day is the perfect day to show all that matter to you how much you care.

Passionfruit Cream Heart Biscuits

¼ cup fresh passionfruit pulp
150 grams (2/3 cup) butter
½ cup icing sugar
¼ cup cornflour
1½ cups flour

Preheat the oven to 180 °C (356°F).

Grease a baking tray or line it with baking paper.
Beat the butter and icing sugar together until a pale, light and creamy colour. Beat in the passionfruit pulp mixture. 
Sift the cornflour and flour together and mix into the creamed ingredients. 
Turn out onto a floured board and knead together.

Roll out to 1cm thickness. Cut into heart shapes using a heart-shaped cookie cutter. Place on the prepared baking tray.
Bake in the preheated oven for 15 minutes or until lightly golden. Cool on the tray for 10 minutes before transferring to a cake rack to cool. 

Passionfruit Icing

Mix together:

2 cups of powdered icing sugar

1 Tablespoon of soft butter

1 Tablespoon of passionfruit pulp

Mix together with a little milk to a spreadable consistency.

Beat well until light and creamy.

Join two hearts with the icing.

Printable recipe via Foodtalk HERE.

Would you like to know how to create this pretty stamped DIY heart picture for your Valentine's decor? 

Pop over HERE.

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12 Free Heart Themed Cupcake Toppers

Cupcakes are a fabulous Valentine's gift to share with your favourite loved ones!

Make them extra, extra Valentine's special by adding a beautiful floral paper heart topper.

I've created these ones just for you!

    You could also save and print to use these images for scrapbooking, journals, or print them large for a special occassion cake topper.

   For cup cakes, scroll down the page for the free down-sized sheet. On a white card, print two for the front and the back of the topper.

Using small, sharp scissors, cut around the hearts, leaving a small white paper gap from the heart design.

Use a shortened bamboo skewer glued in between the two lined-up hearts and press together.

You can see a photographic tutorial HERE on:

How to make the toppers using the printables.

Plus a delicious cupcake recipe.

And free red and white heart toppers to print.

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you can join for free HERE.

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Raspberry Strawberry Ice Cream Float

 This recipe is for two.

So, it's perfect for a special romantic dinner with your love, or a dessert night to treat your best friend!

What's even better is that you can prep the raspberry sauce a few days ahead, if it is kept covered and chilling in the refrigerator.

Then just before serving, fill the bottom of a large parfait glass with the sauce, letting it dribble down the inner glass.

Add two dollops of vanilla berry flavoured ice cream.

Top with diced strawberries, a sprinkle of powdered icing sugar, and you have the perfect cool berrylicious dessert!

It's a pretty sight to behold, as well as completely delicious!

Raspberry Strawberry Ice Cream Float

Ingredients:

1/4 cup fine white caster sugar

2 cups fresh raspberries 

1/2 teaspoon gelatin

Vanilla berry flavoured ice cream

1/2 cup diced fresh strawberries

Powdered icing sugar

Method:

In a small pot, place the raspberries and sugar.

Mash them with a fork.

Overheat stir until the sugar is dissolved.

Simmer for 4 minutes.

Cool slightly and place the mixture in a blender, blitzing until the seeds are crushed.

Wash the pot.

Sieve the sauce over the pot to remove any gritty seed pieces.

Place the sauce back into the pot and heat until pre boil.

Remove from the heat, and sprinkle the gelatin evenly over the top of the sauce.

stir until it is dissoved.

When it is cool, place in a covered container in the refrigerator.

This prep can be done two days before you need the sauce.

Or for use on the same day, chill for at least 2 hours.

In two large-sized parfait glasses, pour the sauce evenly in the bottom of each glass, dribbling some down the sides. Place two scoops of ice cream on top of the sauce in each glass.

Press down slightly, and add the diced strawberries to the top of each glass.

Top with a dollop of whipped cream if desired.

Sprinkle with powdered icing sugar and serve immediately.

Yield:

Serves 2

You'll find a printable recipe on 'Foodtalk' HERE.

This tangy berry sauce is the perfect match to the sweetness of the ice cream.

A dessert that is refreshingly light to the palate.

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