Combine the cream and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium-high speed until firm peaks form.
You can use a knife to spread the whipped cream between each layer of cookie, but if you have a piping bag, I recommend putting the cream in a piping bag fitted with a round tip–it’s faster and neater. Either way, spread a thin layer of cream on the bottom of a cookie, and place the cookie onto a plate, cardboard round, or other serving surface. After the cakes are assembled the cookies will soften into a cakey texture, so it’s difficult to transfer them later. I put mine on doily-covered cardboard rounds, so they were easy to serve individually.
Pipe or spread a thin, even layer of whipped cream on top of the cookie.
Top the first cookie with a second, and continue to layer cream and cookies until you have a stack of six cookies. (You can play with the height–I found that six cookies made a nice, tall cake that seemed substantial but wasn’t too overwhelming. You can find what height works for you!)
Pipe or spread more whipped cream along the top and outside of the cake.
Use an offset spatula or a knife to spread it into a smooth layer. The cake might shift around while you’re working on it, since whipped cream is delicate, so be gentle! Don’t worry about having a perfect finish, because you can always cover up any trouble spots with candy later on.
After all of the cakes are assembled, refrigerate the cakes for at least 3 hours, to give the cookies time to soften. The cakes can be made several days in advance and kept, refrigerated, until you’re ready to decorate them.
Now for the fun part! Decorate the cakes with an assortment of Valentine’s Day candy, and additional whipped cream, if desired. Depending on the candy you choose, the coloring might start to seep into the whipped cream as it sits, so that’s why it’s best to decorate these shortly before you plan on serving them.
Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with dressing, then top salad with orange segments and pecans.
Go buy some pumpkin pies from Costco (they aren't that expensive and they are huge) You can buy them anywhere, but I feel like this is the cheapest, best option. You need a 2″ biscuit cutter and all you do is press and pull out perfect little, adorable circles. Top with whipped cream and whatever toppings you want.
1 packet (2 1/4 teaspoons) instant yeast 1 cup whole milk, scalded and cooled to lukewarm 1/4 cup granulated sugar 3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted 1/2 cup (4 ounces or 113 grams) pumpkin puree 2 large eggs, divided 1 teaspoon salt 3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour
Sliced pecan pieces, for the “stems”
For the butter:
1 stick (4 ounces) unsalted butter, at room temperature 1/4 cup powdered sugar 1/4 cup honey 1 teaspoon ground cinnamon
For the bread rolls:
In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.
For the cinnamon butter:
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.