Valentines day is here!
I forgot how exciting this day is when you are in kindergarten! We had our Valentines all addressed and ready last week. We’ve been planning the treat we will make for her friends for probably about a month. We can now cut hearts (of all sizes) out of paper without drawing them first… (Seriously! Come to my house and see for yourself… they are e.v.e.r.y.w.h.e.r.e!) Valentines Day is a BIG deal to a Kinder!
Today Olive asked her G (my Momma) to Valentines Day tea at her school. Part of me is jealous that I wasn’t invited, but the other part of me is thrilled (and proud) that she made the choice to spend this special day with her Grandma. Olive reminded me what this day is all about this morning as she very excitedly packed her Valentines treats for all her friends and talked non-stop about having tea and cookies with G. Valentines Day is about reminding all those around you that they are loved. Not just your partner. Not just your kids. Its about extending a hand. Giving a hug. Telling your friend that they are special to you and that you are there for them. It is about spreading love to masses! In a world so full of hate, I wish every day was Valentines Day.
I was sitting reading some of my favourite blogs one day when this recipe popped up. Olive’s eyes instantly lit up. I wish I could take 100% credit for this cute (and really yummy!) sugar cookie cereal, however I cannot! I mean, common!! SUGAR COOKIE CEREAL, PEOPLE!! All credit goes to the incredible and unstoppable Molly Yeh! We just borrowed her idea (I hope she doesn’t mind) to share with the masses in Olive’s little country school. I don’t know about you, but when I was growing up I was quite content with a Valentine that says “I choo-choo-choose you“, but I guess 2018 is a little different than 1989! If you enjoy stamping out 100’s of little hearts and piping meringues until the cows come home, this one is for you! (For those wondering, we doubled this recipe and then divided it into thirty 250mL mason jars… Thats a lotta heart cookies!) – Thanks for the fun idea Molly! Sure beats regular boxed cereal!
VALENTINES DAY HAZELNUT SUGAR COOKIE CEREAL
adapted from Molly Yeh
ingredients
hazelnut sugar cookie:
1/2 cup toasted hazelnuts
1 3/4 cup all-purpose flour
1/4 kosher salt
1/2 cup unsalted butter, softened
3/4 cup sugar
3/4 tsp. vanilla
1 large egg
mini meringues:
120 grams sugar
2 large egg whites
1/4 tsp. almond extract
food colouring (optional)
cereal:
1 batch hazelnut sugar cookies
1 batch mini meringues
1 cup chocolate chips
1 cup toasted hazelnuts, chopped
1 cup toasted coconut flakes
1 cup dried cherries
Milk for serving
steps
hazelnut sugar cookies:
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
In a food processor, grind the toasted hazelnuts until they are finely ground. Add the flour and salt and pulse to combine.
Using an electric mixer, cream the butter and the sugar until it is pale and fluffy. Add the vanilla and egg and beat well to combine. with the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.
Wrap in plastic wrap and chill in the fridge for 30 minutes.
Turn the cookie dough out onto a lightly-floured surface. Using a lightly floured rolling pin, roll the dough out until it’s 1/4″ thick, use a cookie cutter to cut out tiny hearts. Place the hearts on the baking sheets, and bake until they’re lightly browned on the bottom, about 10 minutes.
Once all of the cookies are baked, reduce the oven to 250ºF and bake for an additional 20 to 30 minutes to really crisp them up. Let cool on the pans.
mini meringues:
Preheat oven to 225ºF.
Crack your egg whites into a stand mixer and begin beating the egg whites on high until they are foamy. Reduce the mixer and gradually sprinkle in the sugar. Once the sugar has been added, add the almond extract and the food colouring.
Beat on high for a few minutes, until the meringue is stiff, glossy, and cold.
Prepare a baking sheet by lining it with parchment. Fill a pastry bag fitted with a 1/8″ or 1/4″ round tip with your egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny but crispy all the way through. Let cool on the pans.
cereal assembly:
Gently combine all of the ingredients. Serve in a bowl with milk! Keep in an airtight container in a cool, dark place. Cereal should keep for a couple of weeks.
