♥ Happy Valentines Day ♥


Do you believe in Valentine’s Day?

Who is with me if I say that commercialism has ruined Valentine’s Day?

Suddenly we’re all scurrying like headless chooks to get our partners presents and flowers (which has doubled in price in the last 36 hours) and if we’re single, it’s almost like we have to feel bad for not being in a relationship.

I think we should celebrate love every day – just because it is such a beautiful thing.

We don’t need a day to remind us to buy presents or do something nice for the people we love. Shouldn’t we be doing this every day anyways?

Every day is Valentine’s Day.

Be random. Be spontaneous.

I believe spontaneity is romantic.

Happy Valentine’s Day.

What about you? What do you think – is it love or is it just commercialism?


Valentine’s Chocolate Sugar Cookies



Chocolate Sugar Cookies:

1 1/3 cup all purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup caster sugar

1  egg

1 teaspoon pure vanilla extract

Royal Icing Using Egg Whites:

1 egg white

1/2 teaspoon lemon juice

1 1/2 cups pure icing sugar, sifted


For Chocolate Sugar Cookies:

In a large bowl combine the flour, cocoa powder, salt, and baking powder.

In the mixer bowl, cream butter and sugar until light and fluffy – approximately 3 to 4 minutes. Add egg and beat well. Add the vanilla extract and beat until combined.

Add the flour mixture, ½ cup at a time and mix until a smooth dough is formed. Divide dough in half and wrap each half in plastic wrap before refrigerating for 45 minutes to an hour – until it is firm enough to roll.

Preheat oven to 175°C and line two baking sheets.

Remove one half of the chilled dough from the refrigerated and on a lightly floured surface (I use cocoa powder to avoid white patches), roll out the dough to a thickness of 1/4 inch. Using a cookie cutter, cut out desired shapes and transfer cookies to the lined baking sheet.

Allow the unbaked cut-out cookies on the baking sheet to chill in the refrigerator for 10 to 15 minutes before popping it into the oven. Chilled dough prevents the cookies from spreading and looking different from the original shape – unless you really want that heart shape of yours to look like a blob.

Bake the cookies for 12 minutes (depending on the size) and remove from the oven. Allow cookies to cool in the tray for a few minutes before transferring to a wire rack. Frost with royal icing if desired.

This recipe makes about 30 – 2 inches cookies.

For Royal Icing:

In the mixer bowl, whisk egg white with lemon juice. Slowly add sifted icing sugar and continue whisking on low speed until combined and smooth.

The icing needs to be used immediately as it hardens when exposed to air.


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