Cinnamon Heart Imperial Liqueur

Only two ingredients and time are required for this deliciously spicy sweet Cinnamon Heart Imperial Liqueur. It’s the perfect sipping drink for cinnamon lovers.

This week for Sunday FunDay, I am hosting and since everyone’s favorite holiday of the year is February 15th, Valentine’s Candy Discount Day, I proposed that we share recipes using leftover and/or discounted V Day candy.

I’m not a big candy eater so I did wait for 50 percent off to purchase these cinnamon heart imperials expressly to make this liqueur. I had in mind something in the schnapps family and that’s exactly how this turned out. 

It would be lovely après-ski for those of you so lucky as to do that but it would be equally as welcome snuggled up on a couch at home. No fireplace? Plenty of fire videos to watch on YouTube, complete with roar and crackle. We have a couple of favorites we put on our television during the Christmas holidays. Such fun! 

Cinnamon Heart Imperial Liqueur

While you don’t have to use the most expensive vodka, I do recommend you choose one that is decent, not the cheapest rotgut on the shelf. 

Ingredients

1/2 cup or 115g cinnamon heart candies

1 1/2 cups or 360ml decent vodka

Method

Add the candy to a quart jar. Pour in the vodka and put the lid on. 

Give it a good shake then it let sit for a couple days.  

A couple of times of day pick up the jar and swish the mixture around helping it to dissolve. On day two, I had just a small clump left which I dislodged with a knife.

 

By the next day, it was gone. 

Once the candy is completely dissolved, the final step is to strain it to get rid of any sediment and the cloudy white stuff on the top. 

I pry a double-ply paper towel into its two parts and use a single-ply. If you have paper coffee filters, those would work too or several layers of cheesecloth. 

As you can see, there was some sediment so this is a worthwhile step! 

Store the liqueur in a clean jar. Serve neat or over ice. It’s also really good in hot chocolate!

Cheers! 

It’s Sunday FunDay and as I mentioned above, today we are sharing recipes made with leftover or discounted Valentine’s Day candy. Check out the links below. 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Cinnamon Heart Imperial Liqueur! 

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Baked Nutty Truffles

These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good. 

A few weeks ago we needed an outing and since restaurants unmasked still aren’t feeling safe, we headed out to Target. Our nearby store was recently renovated so we wanted to check it out. 

While I was aimlessly roaming the aisles, I came across a heart-shaped  mini cupcake pan on a random shelf nowhere near kitchenware. Fortunately, there was working price check scanner one aisle over. When I scanned the barcode, it told me the price ($12.99) but also that the item was out of stock. Au contraire, I said to myself and anyone else who happened to hear me, I hold one in my hand! I took that as a sign that I should buy it. 

It’s made out of silicone but has a metal frame inside which makes it sturdier than plain silicone bakeware which bends in half so easily. That said, I still put it on another baking pan before putting it in the oven.

Baked Nutty Truffles

I used sweetened condensed coconut milk for this recipe. It adds a subtle coconut flavor to the baked truffles. If you can’t find it though, replace it with dairy condensed milk. The truffles will still be delicious! This recipe is adapted from one on the Betty Crocker website. 

Ingredients

For the baked truffles:

2 oz or 56g semi-sweet chocolate chips

2 tablespoons butter, plus more for the baking pan

7 oz or 198g sweetened condensed coconut milk

1 tablespoon amaretto liqueur

1 1/4 cups or 156g flour

1/4 cup or 30g chopped almonds

about 1/4 cup or 40g dark chocolate morsels 

For the icing:

1/2 cup or 63g powdered sugar

1-2 teaspoons milk

Candy sprinkles for decorating, if desired

Method

Lightly toast the chopped almonds in hot pan over a medium flame for just a few minutes, until they are golden. Shake the pan frequently to stop the almond pieces from scorching on one side. 

In large microwavable bowl, microwave chocolate chips and butter uncovered on medium (50%) 2 minutes, stirring once, until melted. 

Stir in the condensed milk, liqueur, flour and nuts. 

Cover and refrigerate until firm, about 30 minutes.

Preheat your oven to 350°F or 180°C and prepare your mini muffin pan or mini heart pan by greasing it with a little butter.

Shape dough by tablespoons around two chocolate morsels. 

Press the mixture into the spaces in the buttered baking pan. Continue until all 16 holes are well filled. 

Bake 13-15 minutes or until the dough is shiny on top and set but still soft. 

Cool for 20 minutes then remove from the baking pan to a cooling rack. Cool completely before adding the icing.

To make the icing, mix together both ingredients, adding just enough milk to make it piping consistency. 

Pipe some lines on the little hearts and immediately add sprinkles, if using, so they stick to the icing. While I was searching through my box of sprinkles, I came across a small jar of red hearts so I pressed one of those on each as well. 

These would make a pretty little gift for someone special. If you don’t have a decorative box or plate, cover a square of stiff cardboard with foil and tape the bottom to secure. Add a paper doily, if you have one. If not, just wrap with cling film. No bow necessary because the pretty truffles show through!

Enjoy!

It's Sunday FunDay and today we are sharing recipes with heart! Our host is Rebekah from Making Miracles and she introduced the theme thusly: "You gotta have heeearrrttttttttt!! Happy almost Valentine's Day! Interpret this literally or figuratively. Is your recipe full of the love you poured into it, does it actually contain some type of heart, or is it heart-shaped? Be creative!" Check out all the recipes with heart below.

• Palatable Pastime: Antipasto Salad 
• Food Lust People Love: Baked Nutty Truffles 
• Sneha’s Recipe: Crispy Veg Heart Cutlet 
• A Day in the Life on the Farm: Hearts of Palm and Avocado Salad 
• Amy’s Cooking Adventures: Heart Shaped Garlic Knots 
• Making Miracles: Heart Shaped Pizza Pocket 
• Mayuri’s Jikoni: Heart Shaped Raspberry Rolls

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Baked Nutty Truffles!

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