Love me, love me not........
I'm way past the stage where I pull the petals off flowers to work out if someone loves me or not.After this many years, I'm pretty sure I know where Mr Sweet's affections lie, although he does have his unique way of showing it.
A couple of nights ago Sweet herself walked into the kitchen and saw me wearing a pink floral dress.
"Woah! Mum you look perfect!" she exclaimed (despite the fact I had uncombed hair and no makeup) and she gave me a great big hug. I know she is completely awesome, what can I say.
A few minutes later Mr Sweet walked in and I relayed the story.
"Why did she say that?" he asked.
Yeah he just does not get it - SOOO not the right response.Lucky I'm pretty secure and I can see his affection in the everyday little things he does that make up our lives together.
Hopefully my family does not need to measure my affection by the sweet heart themed sugary sweets I make to share with them, but if it was they would be bursting with love about now.
This week I made macarons with raspberry gelee (jello) and little sugar sprinkle hearts around the side. Just to squeeze a little bit extra love in.
I popped the sprinkles on individually so that I could have the cool pattern, but you could just dip them in the heart sprinkles which wouldn't be so neat but would still be cute. Or just leave the sprinkles off and make pink macarons with the raspberry jelly center.
Oh and EEEEK - I just had to retype this post as my computer froze and lost it - I so hate when that happens. I want a new Apple Mac - if only Mr Sweet showed his love with new technology I would be set for Valentines day :)
Heart Sprinkle Macarons makes 40 filled macarons
Make macaron shells (click here and make this recipe using pink food color)
170g (6oz) raspberries (approx 1/2 cup)
15g (1/2 oz) sugar (1 US Tablespoon - 3 Australian tsp)
2 sheets gelatine
Line a 15cm (around 6") square tray with plastic wrap and spray with non stick oil (I used canola)
Push raspberry through a sieve and discard seeds - the raspberry puree should yield around 120g (1 1/4 oz)
Soak gelatine in water for a couple of minutes.
Mix the sugar into the raspberry puree and miscrowave on high for around 20 seconds.
Remove gelatine sheets from water and scrunch out all the excess water - discard water and pop the gelatine into the raspberry puree. Mix until disolved.
Pour into the prepared tray and place into fridge until set.
Microwave at medium for about 2 minutes 400grams of white chocolate and 100grams of cream.
Mix carefully until the chocolate is melted and add pink food color until the desired color is reached.
Pop into fridge until a piping consistency.
Dip sides in sugar heart sprinkles.
Store in an airtight container in the fridge for at least one day before serving. Can be stored for a further couple of days in an airtight container if required.
and here is the link to my book Sweets on a Stick it is a US Release however remember there is a conversion chart in the back to the book for metric.It's available from bookstores in the US and here online at:
Or here at fishpond (Aus/NZ)