dear valentine recipes and printables made just for you from emerald + ella & in this scene :: pink gingham parchment paper + striped/spotty paper straws - www.emeraldandella.com.au
candied bacon & pretzel petit fours ingredients // 2 rashers middle bacon, rind removed // 2 tablespoons brown sugar // 200g dark chocolate // 1/4 cup sour cream // 1/2 teaspoon vanilla essence // 30g pretzels, crushed* 1. Preheat oven to 200 C conventional/180 C fan-forced. 2. Line a baking tray with baking paper and top with a lightly greased wire rack. 3. Rub the bacon with sugar and place on the rack. Bake for 15 minutes or until caramelised and crispy. Place on a sheet of baking paper to cool. 4. Place the chocolate and sour cream in a heat-proof bowl over a saucepan of simmering water and stir until melted and smooth. 5. Remove from heat and stir through the vanilla. Add the pretzels and bacon, reserving 1 tablespoon of each. 6. 7. poon** the mixture into the cases and smooth the tops. prinkle with reserved pretzels and bacon and refrigerate for 1-2 hours or until set. Makes 20 * To crush pretzels, place in a snap-lock bag and bash with a rolling pin or the bottom of a mug. Leave some slightly chunky for crunch. ** To make this slightly neater, I spooned the mixture into a snap-lock bag and snipped off one corner to create a piping bag. I then piped the mixture into the cases. in this scene :: heart petit four cases - www.emeraldandella.com.au recipes made with love from emerald + ella
love heart pepperoni pizza ingredients // 1 teaspoon dry active yeast // 1/2 cup warm water // 2 tablespoons white wine // 1 teaspoon honey // 1 teaspoon table salt // 1 tablespoon olive oil // // 1/2 cup tomato passata // 200g mozzarella, sliced // 100g pepperoni slices, cut into hearts* 1. Place yeast, water and wine in a bowl and whisk until yeast dissolves. comes together. 2. Knead in the bowl for 2-3 minutes, until a dough forms. 3. Cover with a tea towel and leave in a warm place for 1-2 hours or until the dough has doubled in size. 4. Punch down the dough and set aside for 15 minutes. 5. Preheat oven to 240 C conventional/220 C fan-forced. 6. each out to 3mm thick. 7. Place on baking trays lined with baking paper. pread with the passata and top with mozzarella and pepperoni. 8. Bake for 10-15 minutes or until the bases are golden and crispy. erve with a rocket salad. Makes 2 small pizzas a super simple pizza tip Use the offcuts of the pepperoni in pasta sauce or bruschetta topping. * I cut these by hand with a small knife but it would be much faster and neater if you used a small heart cookie cutter. in this scene :: pink gingham parchment paper + striped paper straws - www.emeraldandella.com.au recipes made with love from emerald + ella
baked red velvet doughnuts ingredients // // 1 cup cocoa powder // 3/4 cup caster sugar, plus 1 cup extra for sprinkling // 1 x 7g sachet dry active yeast // 1 1/3 cups lukewarm milk // 2 eggs // 30g butter, melted, plus 40g extra for brushing // 1/2 teaspoon red food colouring 1. a dough hook and mix to combine. 2. Whisk together the milk, eggs, butter and colouring. With the motor running, add the milk mixture to the dry ingredients. Mix on medium speed for 4-5 minutes, or until elastic and smooth. 3. Cover bowl with a tea towel and leave in a warm place for 1 to 1 1/2 hours, or until doubled in size. 4. to 1cm thick. Use a 9cm wide heart cutter to cut hearts from the dough. 5. paper, leaving a little room between each for rising. 6. Cover with a tea towel and leave in a warm place for 1 to 1 1/2 hours, or until risen. 7. Preheat oven to 200 C conventional/180 C fan-forced. Bake the doughnuts, for 8-10 minutes or until the tops spring back when touched. 8. Brush with extra melted butter and sprinkle generously with the extra sugar. erve warm. Makes 14 (or 16-18 if you re-roll the scraps) tips // If you don t have a heart cutter you can easily use a round cutter or even a mug or glass to cut out the doughnuts. // The doughnuts are best eaten on the day they are made. If you are planning to keep for longer, don t top with the extra butter and sugar until you are ready to eat them. recipes made with love from emerald + ella in this scene :: pink gingham parchment paper - www.emeraldandella.com.au
happy valentines day free printables For best results, print this page on medium weight paper/card (150GM-200GM or heavier, depending on the weight your printer can handle). flat card The perfect way to tell your valentine how you feel. you will need // scissors or stanley knife, cutting mat and ruler // pen Cut neatly around the card using a stanley knife and rule or scissors, write a message to your loved one and insert into the mini envelope (see over). you are one in a million mini flags The perfect decoration for your doughnuts/pizza/petit fours or whatever you like! love you bunches love is all you need you are my sunshine you will need // scissors // permanent glue tape (found in most craft stores) // toothpicks 1. Cut neatly around each flag. 2. Where the white section of the flag meets the coloured section, roll and fold (being careful not to crease) the white section to meet the back of the coloured section see figure a. 3. Lay the flag down on a flag surface, making sure the blank or white side is facing up and using your glue tape, place a small amount of glue each side of the fold - see figure b. 4. Place your toothpick in the fold and roll the end of the flag over the toothpick, sealing it on the back of the coloured section - see figure c. Run your fingernail down the side of the toothpick, to crease the paper so it stays firmly in place. love is sweet fig. a. fig. b. fig. c. finished product! (front) crease be my valentine printables designed by WITHLOVE fine wedding stationery www.withloveweddings.com.au
free printables For best results, print this page on light weight paper (100-120GM). mini envelope you will need // scissors // stanley knife + cutting mat // ruler // permanent glue tape // pen // sticker or seal of your choice 1. Cut neatly around the envelope using scissors or a stanley knife and ruler. 2. Using your stanley knife and ruler to line up, lightly run the blade along each - - applying minimal amount of pressure so not to tear through the paper. The idea here is to weaken the paper just a little to make the folds straight and neat. 3. Turn over and fold the inner panels of your envelope - - and apply a small amount of glue tape to the section indicated on the template. 4. to the inner panels. 5. Insert your message card and fold the top panel down, sealing with a sticker of your choice. Write your valentine s name inside the circle on the front. ev x (front) (front) www.withloveweddings.com.au
& www.emeraldandella.com.au www.withloveweddings.com.au recipes, styling & photography jane collings, emerald + ella publication & printables design