Strawberry Cream Hearts

Strawberry Cream Hearts

Ingredients:
1 cup heavy cream
1 teaspoon pure vanilla extract
¼ cup confectioners’ sugar
1 package frozen puff pastry, defrosted
½ cup sliced fresh strawberries

Directions:
1. Preheat the oven to 400°F. Line a 9-by-13-inch baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream,
vanilla, and sugar and beat until fluffy, about 5 minutes.
3. Unfold the puff pastry and cut it into hearts using a heart-shaped cookie cutter.
4. Place the hearts on the baking sheet and bake until golden brown, about 10 minutes.
5. Allow the hearts to cool, then cut them in half crosswise to make two hearts. Top one
half with whipped cream and berries, then place the other half on top to form a
sandwich.
STORAGE: Leftover hearts can be refrigerated in an airtight container for up to 1
day.
Watermelon “Cookies”
MAKES ABOUT 24 COOKIES
PREP TIME: 5 MINUTES
Probably the simplest dessert you’ll ever make, these one-ingredient “cookies” are ideal
for summer birthdays. Just be sure to use a seedless watermelon, as toddlers generally
aren’t skilled at spitting out seeds. Try to find a firm melon—mushy melon won’t hold the
shape of the cookie cutter as well.
1 small seedless watermelon
1. Cut the watermelon into ½-inch-thick slices.
2. Use cookie cutters in a variety of shapes (stars, letters, numbers, hearts) to cut the
watermelon slices into “cookies.”
STORAGE: Leftover watermelon cookies can be refrigerated in an airtight container
for up to 2 days.
Chocolate Chip Cookie Pie
MAKES ABOUT 12 SERVINGS
PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
With a chocolate chip cookie that’s so big and dense it’s really a pie, you can expect your
guests to line up for seconds…and maybe even thirds! This pie is best if you don’t let it
bake for too long, so be sure to take it out of the oven as soon as it’s golden brown all over
and a toothpick stuck into the middle comes out clean.