Heart Shaped Sugar Cubes For Parties Recipes

Steps:

• In a glass measuring cup, place the sugar and a half teaspoon of water (don't use more water or you will dissolve the sugar). You can add drop or two of any shade food coloring you wish. Stir together until thoroughly combined. The sugar should feel and look like wet sand.
• Press your sugar into little silicon ice cube molds. Be sure to press really firmly so your sugar will hold tight together. Once you've pressed the sugar firmly down into the mold, turn the mold over and the hearts will fall right out onto a plate. They turn out of the molds very easily. If one breaks when you turn it out, just press it back into the mold and then turn it back out again.
• I placed the plate directly into the freezer, uncovered. I left it there for 2-3 hours and the cubes hardened up nicely. Once they hardened up and were no longer so fragile, I tucked them into a baggies and returned them to the refrigerator. You can store them in either the refrigerator or the freezer. They hold together well once they harden up in the freezer.
• Right after you take them out of the freezer, that's a good time to clean up the edges of the heart. The little sugar crumbs around the edges break off and will leave a nicer looking edge.
• Notes: I always buy these molds at Dollar Tree or Michael's. They usually have them in fun shapes depending on the season and time of year. 1/4 cup of sugar makes about 8 sugar hearts. If you wish to make more, just double or triple the recipe.

Steps:

• It's really easy, just mix the sugar, water, and coloring!
• Make sure the sugar is not sopping wet so that it's dissolving, just wet enough to hold its shape.
• Use any mold you like (I use the teaspoon). Press the sugar into the mold, turn it over, and tap it out.
• Let the cubes (or in my case, domes) dry on pretty much any surface until hard (about 30 minutes to an hour, depending on humidity).
• Voila! Your own unique sugar cubes that cost you practically nothing!

Steps:

• Mix the confectioners sugar and water.
• Add 1 or 2 drops of food coloring to tint the frosting the color you desire. You can use red for roses, blue for forget-me-nots, green for leaves - or whatever colors or designs you want!).
• Scoop some of the icing into a decorating bag, fitted with the tip of your choice.
• Make tiny flowers and leaves on your sugar cubes, or create your own designs.

Steps:

• For the biscuit dough: In a large bowl, whisk together the flour, baking powder and salt. Add the butter and cut it into the flour with your hands or a pastry cutter until the mixture resembles a coarse meal.
• Make a well in the center of the bowl and add the buttermilk. Mix with a silicone spatula or wooden spoon until the mixture comes together and is uniform, but not sticky to the touch. If needed, add additional buttermilk 1 tablespoon at a time to bring the dough together.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, make the chocolate filling and glaze.
• For the chocolate filling: Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate, then stir with a silicone spatula until the mixture is smooth. Set aside to cool slightly.
• For the glaze: In a medium bowl, whisk the confectioners' sugar, milk and vanilla together until a dippable glaze forms. Add more milk, 1 tablespoon at a time, if necessary.
• Fit a medium pot with a deep-fry thermometer and pour in 3 inches of oil. Heat over medium until the thermometer registers 350 degrees F. Line a plate with paper towels.
• Pat the dough out into an even layer about 1 inch thick. Use a 3-inch heart-shaped cookie cutter dipped in flour to cut out 4 hearts (if your cutter is larger or smaller, you may get fewer or more). You may only get 2 to 3 hearts at first. If that happens, just bring the dough back together, pat it out again and cut out more hearts.
• Fry the doughnuts, in batches if needed, until golden brown, 3 to 5 minutes per side. Remove from the oil and drain on the prepared paper towel-lined plate. Let cool for 5 minutes.
• Using the handle of a wooden spoon, poke a hole in the side of each doughnut, wiggling the handle around to form a pocket. Fill a pastry bag fitted with a small round tip, disposable pastry bag or quart-size resealable plastic bag with the cooled chocolate sauce filling. If using a disposable pastry bag or zip-top bag, cut a 1/2-inch opening. Squeeze the chocolate sauce into each doughnut.
• Dip one of the doughnuts into the glaze on one side letting the excess drip back into the bowl, then place it glazed-side up on a wire rack and top with some of the sprinkles. Repeat with the remaining doughnuts.
• Let the glaze on the doughnuts set for 10 minutes before serving.