Valentine’s Week!

Maple Glazed Gooey Cinnamon Rolls

I don’t have much time today in this Valentine’s madness to type pretty prose, but I thought I’d at least show you some pictures of what is being offered this week at Sarah’s Creation Florist.  Pictures are worth a thousand words, right?  While plain in color, the photo above already has me drooling just looking at it because I know what gooey, buttery-sweet goodness lurks beneath that maple-coffee glaze.  Sigh.   I wish I had kept one for myself!

Caramel Sticky Buns with Caramelized Tangerine Marmalade and Pistachios right out of the oven before the pan was flipped.

The Caramel Sticky Buns successfully flipped!

The large pans of Cinnamon Rolls and Sticky Buns are great for families or brought to the office.  Whoever you bring these to, they will thank you!

But of course I also made “individual” sized pans for you to split with your loved one. (Splitting, or sharing, is the loving thing to do–do not keep it all to yourself!)

"Individual" Sticky Buns

Almond-Orange Tarts revamped for Valentine's day with Blood Oranges arranged in a heart shape.

Croissant aux Amandes (Almond filled croissants)

Let’s get a look inside one without filling, to best see the layers, shall we?

Beautiful! Look at those tender, light, fluffy layers!

Pain au Chocolat (Chocolate filled croissant), a French patisserie staple!

Here’s a photo my Valentine’s Chocolate Tarts.  Unfortunately, my camera was on a weird setting and my lighting terrible!

Chocolate Raspberry Truffle Tart (with a "window" to the raspberry puree) and Chocolate Salted Peanut Caramel Tart

So let’s look at some non-Valentine’s tarts that have better lighting!

Chocolate Truffle Raspberry Tart

Chocolate Truffle Tart with Salted Peanut Caramel and Dark Chocolate Ganache

Much better, right?  Next are Frosted Sugar Cookie Pops.  This was my first time making these and I think they turned out quite well, don’t you think?

Frosted Sugar Cookie Pops

All packaged up and ready for their delivery!

While these pops are delicious, I will always and forever prefer my Grandma Edith’s sugar cookies to any other cookie out there.  Thus, I had to make these cookies too!

Grandma Edith's Frosted Sugar Cookies

A cookie "Conversation Heart"!

And finally, last, but not least, truffles!  For this Valentine’s Day favorite I made Banana’s Foster Truffles with banana, a brown sugar caramel, and rum and also Aztec Truffles with cinnamon, a hint of orange, and a dusting of cayenne pepper.

Banana's Foster and Aztec Truffles

Whew!  That’s everything!  I think I will go take a nap now or maybe I’ll just go to bed and not wake up until morning.  Waking up at 3:00AM to start my croissants rising the past two nights has tuckered me out!   Good night and Happy Valentine’s Day!

~Whitney

Two Lemon Tarts and One Fancy Chocolate Tart

Week number four already!  I can’t believe it has almost been a month since my first delivery!  I have learned a lot this month, mostly about time management skills, but I have also learned other valuable tidbits while experimenting in the kitchen.  For example, did you know that a decent amount of salt is necessary to yield sugar cookies with the most flavor?  It’s true, at least according to my sugar cookie experiments and my eager coworkers who served as taste testers.

So what did I bring this week?  I brought two different kinds of lemon tarts (Since I could not decide which one to make, I made them both!) and a fancied-up chocolate tart.

A Chocolate Truffle Tart With a Layer of White Chocolate and Raspberry

Here’s the Fancy Chocolate Tart with its layer of white chocolate and raspberry bulging rather seductively out of the bottom of the tart.  The taste of the rich, dark chocolate truffle in this tart is heightened by its contrast with the sweet white chocolate and the tart raspberry layer.  To me, this is my ideal chocolate tart.

Let’s look at it from another angle shall we?  It’s too good not to, right?

Hello Beautiful

Ok, moving on, next we have my Sunny Lemon Tart.

Sunny Lemon Tarts with White Chocolate Piping and Sugared Almonds

This lemon tart has a puckery lemon filling that is made similarly to making a lemon curd.  To balance the tang of the lemon, sweet white chocolate is piped in stripes across the tart and then sprinkled with sugared almonds for sweetness and crunch.

The second lemon tart is a whole lemon tart, meaning that it has an entire lemon in it, the only part of the lemon not included is the seeds!  If you don’t love lemon things that make you pucker, but do like sweet lemon bars, then this tart is for you.  Upon first tasting the it, it starts sweet, with a mild lemon flavor, and then it finishes with just a slight bitterness that results from using the entire lemon, peel, pith, and segments.  It is a “grown-up” lemon bar if you will.

Whole Lemon Tart