For Jamie Dinardi-Dill, owner of Sweet Confetti dessert shop, expressing love through food has been a “red thread” throughout her life, beginning at a very young age while observing her grandmothers in the kitchen. Her Nana, cooking up classic Italian dishes, brought family and friends together over unforgettable meals, while her “Bubbe”, hosted memorable holiday baking weekends where she encouraged Jamie to express her creativity through a special blend of science and art. Over the years, Jamie’s passion in the kitchen became hyper focused on desserts. She started experimenting with baking and decorating, watching every tutorial, and reading every book she could get her hands on. “I couldn’t get enough,” she explains. “I fell in love with every aspect of desserts; the art, the colors, the design, and of course, the taste.” After graduating from Rutgers University, she considered opening a storefront, but the timing wasn’t quite right. She spent the next seven years building her career in marketing and event planning, with her last role being at Dylan’s Candy Bar in NYC as their Corporate Event Planner. “As amazing as that was,” she says, “I’ve always been an entrepreneur at heart, and finding a way to start my dessert shop was a dream I had to make into a reality.” When Jamie and her husband had an opportunity to live abroad, she poured her heart and soul into building a business plan to “hit the ground running” when she returned home. And that’s when Sweet Confetti was born. Sweet Confetti is based out of Newtown and specializes in unique, one-of-a-kind, curated dessert boxes that “taste as good as they look”. Jamie and her team also aim to inspire every baker at heart with DIY baking education, tips and tricks, recipes, and daily inspiration on their social media pages. “I’m so grateful for the opportunity to share my passion for baking with my local community and look forward to a “sweet” future for Sweet Confetti!”
Mini Heart Red Velvet Cookie Sandwiches with Cream Cheese Frosting
1/2 c Unsalted Butter (Softened)
1/2 c White Sugar
1/2 c Brown Sugar
2 tbsp Buttermilk
1 tsp Vanilla Extract
2 tbsp Red Food Coloring
1.5 c Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 c Unsweetened Cocoa Powder
8 oz Cream Cheese (Softened)
8 tbsp Unsalted Butter (Softened)
3 c Powdered Sugar
1/2 tsp Pure Vanilla Extract
- In a large bowl, using a stand mixer fitted with a paddle attachment or hand mixer, beat butter and sugars together until light and fluffy.
- Beat in egg, buttermilk and vanilla until combined.
- Stir in red food coloring.
- In separate bowl, whisk together flour, baking soda, salt and cocoa powder.
- Slowly stir dry ingredients into wet ingredients until fully combined.
- Chill dough for 30 minutes.
- Scoop out balls of dough (about 1 tbsp portions) and place on a baking sheet lined with parchment paper.
- Bake for 7-11 minutes.
- Allow to set on pan for 5 minutes before transferring to cooling rack.
- Beat cream cheese and butter for several minutes until well combined.
- Slowly add powdered sugar with your mixer on low. Beat on high until well incorporated.
- Beat in vanilla extract.
- If frosting appears too thin, add more powdered sugar. You can also place in refrigerated to allow frosting to set up a bit before piping onto cookies.
- Using a small heart cookie cutter, cut out heart shapes from whole cookies.
- Match heart cookies up in pairs to be sandwiched together.
- Pipe or spread cream cheese frosting on top of one heart cookie and sandwich with the other.
- Apply Valentines sprinkles or other edible decorations to the perimeter of the cookie sandwiches
- Allow to set and enjoy!