Tuesday, February 5, 2013

Conversation Heart Cookies

It's getting that time of year, and I'm still not done with my Valentine project. I'm still hoping to be able to finish it up, but I may need to think of a backup plan. Well, I have a backup plan, but I may need to think of a backup plan for my backup plan. I don't think I'm going to get my backup plan done either. I wouldn't worry too much about it if it weren't my year to be in charge of Valentine's Day. Good thing we don't base how much we love each other off of Valentine's Day celebrations (I never really did understand couples that did that in high school...or now either really). 

Today's Pinstrosity comes from an email we were sent in our early days (I know...we're still in our early days, but the early days as of right now) that we have held on to for Valentine's Day. Check these out:

The Original Pin
Aren't those cute? Conversation heart cookies. I love it. They are made with a nifty little gadget like this one from Williams-Sonoma (no, we're not sponsored by them, nor are we advertising for them...this is just the type of gadget you need to make these so we're showing it to you):

Lexy tried to make these last year. Here's her story:
his past Valentine's Day I had one of my worst Pinterest creations to date and I thought it would be fun to share!  I saw those adorable conversation heart cookies, and I thought they would make a great Valentines Day gift to my husband.  It is a good thing that its the thought that counts, because not much else worked out with these things!  A little bit of background info, about a year or so ago he decided to cut out all processed foods/chemicals/artificial dyes from his diet.  So, when trying to recreate this pin, I was unable to use the fake and toxic food coloring, which, lets face it, works WAY better.  I used the natural (and SUPER expensive!) food dyes, which work like crap.  Sometimes we need a few toxins in our diet, and when you're trying to make pretty cookies, that is one of those times!  I don't feel like I should be faulted for the dye, I was trying to make sure they were "all natural."  However, there were a few accidents that were my fault.  I did not read (of course!) the instructions on the cookie cutter box.  This resulted in me cutting out the cookies, but then lifting them onto the cookie sheet, which makes them those wonky shapes.  Instead, you're supposed to cut, and lift the cookie dough while it is still in the cookie cutter.  I followed the recipe exactly and the quality/taste of the cookie was totally fine (not sweet enough in my opinion, but that's neither here nor there)."

The Pinstrosity
"You think its just the lighting in the photo, but no, that's how the colors turned out!" -Lexy
She even did the tips and tricks portion:
So, for future bakers: 1) use toxic food coloring it makes all the difference if you want bright pretty colors, and 2) press cookie dough, and pop out on the cookie sheet, don't try to pick up the cookie and move it over to the sheet on your own."

I'm sure she didn't mean toxic food coloring...more like synthetic. 

Cookies can be tough. There should be a college lab science class called "Making the Perfect Cookie 101". It would count as a Chemistry course, an Art course, and a Math course (learning how to increase and decrease recipes...totally math). Everyone would want to take it, and it would get so many requirements out of the way. Seriously...that's genius. When I found Marquette University...oh wait, there's already one of those...I never found my name on those key chains or bicycle license plate things, but when I go to name my college my name is already taken? Life is weird. Okay...so when I found Marquette's Awesome University (who wouldn't want to go there with a name like that?) Making the Perfect Cookie 101 will definitely be on the course list. Anyone want to preregister? 

What are you putting together for Valentine's Day? 


  1. Ooh, I want to go there! - Also I just wanted to say that I love the lay out on your site. It totally makes the post the star.

  2. aww lol, they didn't turn out to bad! Just say they are hipster Valentine cookies ;) They are supposed to be different

  3. You totally could have used this recipe for your "healthier"version! http://weelicious.com/2010/08/16/sweet-beet-cookies/

  4. I TOTALLY agree that cooking classes should include chemistry, art and math components. I understand way more about cooking after watching all the chemistry stuff Alton Brown talks about. Now that I understand WHY I should chill certain doughs before baking, or why I should use oil instead of butter for some recipes, or how gluten/protein/sugars change in different temperatures, my food turns out way better.

    An understanding of the balance of Salty, Sweet, Bitter, Sour and Meaty* flavour categories also helps when you need to fix an off-tasting dish.

    *formal name is "umami" but really it's just a robust beefy flavour that is completely different from the other four tastes.

  5. I think they look great! Not a fail at all.

  6. First, LOVE the site!!! I think the cookies look sweet!!!! Coincidentally I just made sugar cookies for my kiddies' class Valentine's day treats but I didn't have the WS stamp thingy so I used a LOVE stamp that I had and surprisingly it turned out rather nice. http://thainiecreations.blogspot.com/2013/02/valentines-day-treats.html

    Happy Valentine's Day!!!!!

  7. Wait.... are you suggesting we use toxic food coloring?!

  8. Okay, I've seen a lot of these on here, and just have to add (months later, but still) professional bakers use, when food coloring isn't working, or, in some cases, even change the flavor of what you're trying to dye, they use fruit for coloring. Red - Strawberry juice. Blue - Blueberries. Purple - a mix of the two. Green - parsley. It's natural, safe (I'm allergic to red food dye), and tastes delicious.


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