Make Valentine’s Day Sweet with a Loving Treat!

Brielle Campbell ‘22

Editor-in-Chief

The only thing that can make a full heart better this Valentine’s day, is a full stomach too. Keeping this in mind, The RamPage is eager to aid Ram Nation in creating delicious treats to serve February 14th. We are equipping you with two incredibly love-filled and festive recipes that will make your special someone feel extra appreciated. No worries if you are spending the holiday alone, all this means is more dessert for you!

Not to mention, baking these recipes can be a fun and unique date idea for the special day. The first recipe is simple and fun, while the second one requires a few more steps. The third and final recipe is certainly for those who are a bit more confident with the spatula!

The gateway to someone’s heart is their stomach, so we hope you love these recipes as much as we do.

VANILLA CAKE POPS


INGREDIENTS IN HOMEMADE CAKE POPS

· all-purpose flour

· baking powder and baking soda

· salt

· butter

· granulated sugar

· egg

· vanilla extract

· whole milk

· frosting - made with butter, icing sugar, whole milk, and vanilla extract.

· chocolate coating - pure white chocolate and coconut oil.

· assorted sprinkles

HOW TO MAKE CAKE POPS FROM SCRATCH

1. Bake a simple vanilla cake.

2. Prepare 4-ingredient frosting.

3. Crumble the cake and mix it into the frosting.

4. Roll the cake pop dough into cake balls.

5. Dip into melted chocolate and decorate.

CLASSIC FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING

INGREDIENTS IN FRENCH MACARONS

· almond flour

· confectioners' sugar

· egg whites - at room temperature.

· granulated sugar

· pure vanilla extract

· vanilla buttercream filling - made with a combination of unsalted butter, confectioners' sugar, milk, and pure vanilla extract.

HOW TO MAKE THE BEST FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING

1. Combine the dry ingredients. Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

2. Beat eggs. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form. Add vanilla and beat on high for another 30 seconds.

3. Fold in dry ingredients. Gently fold in dry ingredients and repeat until mixture is smooth and shiny (with no visible dry ingredients), and begins to run a little but not too runny. Think lava consistency. Do not overfold.

4. Pipe the macaron shells. Take a pastry bag fitted with a ½ inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe batter into ¾-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles.

5. Allow macarons to form a skin. Let macarons stand at room temperature for 30 minutes until they form a skin.

6. Bake the macarons. Preheat oven to 325 F. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely.

7. Prepare the vanilla buttercream filling. Using a hand mixer or a stand mixer, cream butter until soft and smooth. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

8. Assemble macarons. Transfer the buttercream filling into a piping bag with a round tip. Pipe a swirl of filling on half the cookies. Sandwich cookies together with the remaining halves.

HEART SHAPED PAVLOVA



INGREDIENTS IN HEART SHAPED PAVLOVA

· 4 egg whites

· 1/4 teaspoon salt

· 1 cup granulated or superfine sugar

· 1 teaspoon vanilla extract

· 1 teaspoon white vinegar

· 2 teaspoons cornflour

· Garnish: Whipped cream, Fresh fruit, such as strawberries, passion fruit, sliced kiwi, berries, grapes, melon balls or any other fruit of your choice

HOW TO MAKE THE BEST FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING

1. Preheat oven to 200-225 degrees F/93-107 degrees C.

2. Draw, with a pen or pencil, a 7 1/2 to 8-inch heart or circle on baking paper (parchment paper) and place paper on baking sheet or jelly roll pan.

3. Beat! Place egg whites and salt in a bowl, and beat until peaks just fold over when the beater is removed. Beat in sugar, 1 to 2 tablespoons at a time. Continue to beat until the mixture is very stiff. Beat in vanilla extract, vinegar and cornflour.

4. Shape mixture inside the heart or circle on baking paper.

5. Bake in preheated oven for 1 1/2 to 2 hours or until the surface is crisp and lightly colored.

6. Cool on a rack. Chill in refrigerator for 2 to 3 hours before serving. Remove from refrigerator and top with whipped cream and fresh fruit.