Directions

Pamela's Brownies
Mix and bake as directed on label.

Pamela's Vanilla Cake
Mix and bake as directed on label, using two, 9-inch pans for a shorter cake.

Bake and cool completely before cutting hearts with a small heart-shaped cookie cutter. Prepare a sheet pan with parchment or waxed paper and set the cooling racks over the paper. Carefully remove the brownie ;/or cake and set on the back of the second sheet pan, again lined with paper (this offers an easy and raised surface for working). Using the heart-shaped cookie cutter, carefully press into the cake and pull outer edges away from the heart. A nice clean heart shape is desired. Carefully push the heart out of the cutter and line-up on the cooling rack. Repeat until all hearts are cut. Set aside until Chocolate Ganache is ready.

Pamela's Chocolate Ganache Glaze
Mix all ingredients together over warm water in a double boiler, or in a metal bowl over simmering water, until smooth. If too thick, add additional warm water a little at a time. Desired consistency is achieved when the chocolate pours like a thick ribbon.

Put hearts on a dipping fork or dinner fork, and dip in chocolate. Let excess drip off, then lay on the cooling rack to finish dripping. If dipping is difficult, try using a spoon or wide spreading spatula, and draw chocolate over the top and sides. The entire top and sides should be fully covered. (It will get easier after you do a few.) Once covered drizzle with more chocolate or decorate with Royal Icing.

Pamela's Royal Icing
Mix all ingredients on high until icing thickens and stiff peaks form. Icing will harden when dry. (This icing is great for gingerbread houses.)

Chef's Note: For salmonella concerns, substitute equivalent of 2 eggs with dried egg white powder or meringue powder prepared.

Directions

Yield: 18 cookies

Create the white chocolate and mascarpone filling by combining chopped white baking chocolate and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat and stir until smooth. Cool 10 minutes.

While chocolate mixture cools, combine in a large bowl, mascarpone cheese and softened butter. Beat with electric mixer on med/high until smooth. Beat in vanilla. Gradually add powdered sugar, beating well after each gradual addition. Beat in the cooled white chocolate mixture. Chill 30 minutes or until firm enough for piping.

Spread on the flat side of cookies with approximately 1/2 tsp raspberry preserves.

Fit a large pastry bag, or heavy plastic storage bag, with a large star tip* and pipe white chocolate and mascarpone filling over the raspberry preserves. Top with a fresh raspberry. Chill for 30 minutes before enjoying.

*If you don't have a star frosting tip and fitting, simply cut a tiny corner from a heavy plastic storage bag and pipe the cream in a circular fashion.