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The Sweet Life

お菓子って本当に不思議な食べ物です。疲れている時や、イライラしている時など、あま~いお菓子を食べるだけで気持ちが優しく、表情は笑顔になってしまいますよね。
ハイ・キャリア閲覧者のみなさんにもそんな素敵Happyな気分になっていただければと、新しいコーナーが誕生しました。
フリーランス通翻訳者としてご活躍中であり、かつお菓子作りのプロでもあるファリア・アンナ・マリエさんが、「季節のお菓子」、「地方ならではのお菓子」、「子供と一緒に作りたいお菓子」など毎月さまざまなテーマでお菓子を紹介しながら、みなさんに「Sweet」なひと時をお届けします。

第5回 Nuts for You, Valentine!

2月が近づくと、やはりバレンタインのお菓子が目につきますね。バレンタインデーにニューヨークの街を歩くと、男性が赤いバラを持ってせかせかと歩いているのはよく見る光景です。アメリカではバレンタインは男性が女性にお花やギフトを送る日で、女性からあげることがあっても、いたってシンプルなギフトが多いです。ということで、今回のThe Sweet Lifeはそんなバレンタインにぴったりなクッキーのレシピとラッピングの提案です。今年のバレンタインは手作りでせめてみては?

If there is anything I love as much as dessert, it is wrapping paper and ribbons. So imagine my delight when I came across Wrapple, a store dedicated to packaging and wrapping materials in Shibuya's Parco I! I was like a kid in a candy store, and you will see some of my purchases in the pictures below. What's not to love about ribbons in every shape and size and delightfully decadent wrapping paper?
This month, I am sharing with you a recipe for Peanut Butter Kiss cookies, a cookie I have been obsessed with since tasting it in elementary school at a bake sale. It is not the most refined cookie, but there is something comforting about the moist peanut butter cookie with the meltingly sweet taste of a Hershey's Kiss. Tokyo has everything in the way of high-end, luxury chocolates, but nothing can compete with a home-baked treat!
I recommend baking these the night before gifting them and packaging them the morning of, to give the chocolate time to harden. These are best enjoyed slightly warm, so suggest that the recipient heat them slightly (10 seconds in the microwave or 1 minute in a hot oven), just enough so that the chocolate is soft, but not enough for it to lose its shape.
As you can see from the photo, I substituted chocolate chips for some of the Hershey's Kisses to make them more suitable for small children, and you could also use other flavors of Hershey's Kisses if you prefer.
Personalize the wrapping as much as you would like, but below are pictures with a few ideas for you to get started. Of course you could always buy a Valentine's Day card, but there are plenty of printable Valentines on the Web, and in keeping with this month's homemade theme, I tried my hand at making my own! I love the kitschy look of vintage Valentines, so I printed some images, cut them out, glued them on construction paper, and voila, a Valentine! These would also be an adorable project for children, especially with some glitter pens and stickers to decorate.
Happy baking, and I hope you (and your Valentine!) enjoy these sweet treats!


Nuts for You and Kisses Too (aka Peanut Butter Kiss Cookies)
Makes 30 cookies
1 ½ cups all-purpose flour (250g)
1 teaspoon baking powder (6g)
½ teaspoon salt (3g)
½ cup butter at room temperature (100g)
½ cup creamy peanut butter at room temperature (100g)
¼ cup granulated sugar (50g)
½ cup brown sugar (100g)
1 teaspoon vanilla extract
1 egg
30 Hershey's Milk Chocolate Kisses
Additional granulated sugar for rolling

In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, beat the butter, peanut butter, granulated sugar, and brown sugar using an electric mixer for 2 minutes until light and fluffy. Add the vanilla and egg, mix for 1 minute. Add the flour mixture in 3 parts, mixing by hand after each addition. Roll dough into balls (each ball should be roughly 20g) with your hands and roll each ball of dough in granulated sugar. Place the balls of dough on an ungreased baking sheet and bake in a 350F (180C) oven for 8 to 10 minutes. While the cookies are baking, unwrap the Chocolate Kisses. Remove the baked cookies from the oven and press 1 Chocolate Kiss into the center of each cookie (cookies will crack). Leave cookies on the baking sheet for 10 minutes, then transfer to a rack to cool completely.


cookie dough.jpg★.jpg


cookies baked.jpg★.jpg

valentine wrapping1.jpg★.jpg

valentine wrapping2.jpg★.jpg


The Sweet Life


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ファリア・アンナ・マリエ

ファリア・アンナ・マリエさん
日本生まれ。アメリカンスクールを経て、米プリンストン大学英文科に進学。大学卒業後翻訳の仕事を開始し、大学院在学中に通訳デビューを果たす。学業と仕事を両立しながら、趣味であったお菓子作りへの興味を深め、博士課程修了後に「ピエール・エルメ」にスタージュとして参加するため渡仏。その後「リッツ・カールトン」の製菓学校でフランス菓子作りを本格的に学ぶ。半年後には日本に帰国。しかし4か月後にはNYに渡り、念願であったマカロン専門店を出店。出産を機に日本に帰国。現在はフリーランス通翻訳者として活躍しながら1歳の女の子の育児に熱心な良きママでもある。