Chocolate Hearts

I sadly didn't get a chance to make these this Valentines Day, but I for sure will try these out next year! So cute! Thanks to Bailey Ence for blogging about them!

Chocolate Hearts:
Melt some semi sweet chocolate chips on the top of a double broiler or in a bowl in the microwave at 50% power. I usually do it in the microwave. Start out with 30 seconds and then stir, and then 15 second increments until they are melted.

Put the melted chocolate into a pastry bag with a very small tip (#2,3,4 would work) or you can use sandwich bag. Simple scoop the melted chocolate into the bag and cut a tiny bit of the corner off (really small).

Have a silpat (or waxed paper) lined cookie sheet ready. With your pastry or sandwich bag of melted chocolate, write XOXO or draw hearts onto the silpat lined sheet. When you have the amount desired put the whole tray into the freezer to set for 10 minutes or so. Once the chocolate is set, carefully lift them off and place on the top of the frosted brownie bite. ENJOY!

Authentic Flour Tortillas

5 cups flour
1 tbsp baking powder
1 tbsp salt
3/4 c shortening

Combine dry ingredients and blend well. Add shortening and blend with a pastry blender - like pie crust. Add 1 1/2 cups of warm (not hot) water. Knead it well and divide into 1 1/2 inch balls. Cover for 20 minutes. Roll out flour as round as you can get them. Cook on a dry hot skillet.

Honey Butter

1 cube butter
1/2 c creamed honey
1 tsp vanilla paste (equal to liquid)

Beat with hand beater until mixed together well.

Pumpkin Seeds

1 1/2 c of seeds
1/4 tsp Worcestershire sauce
3/4 tsp salt
1 tbsp butter

Melt butter and add to Worcestershire sauce and salt. Mix sauce over seeds. Spread seeds over a sheet pan. Cook at 250 for 1 hour, stirring occasionally.