Floating Heart Ritz molds. Easy to make–cost = zero!

Make Floating Heart Ritz molds for no money at all! They can also be used as cutters for cookies, cake, or any heart-shaped food. I used 4-ounce green chile cans, which are about 1 1/2 inches deep. Using a can opener, cut out both the tops and bottoms and peel off the paper labels. Wash the rings well. With a pair of needle-nose pliers, carefully pinch one side into a point of about 90 degrees. On the opposite side of the point, bend and pinch a point to the inside, then carefully round the sides of the ring into a heart shape. They don’t have to be perfect. You’ll probably get more consistent shapes if you use a marker to make vertical lines on each side so they’re straight and even. I just eyeballed it–close enough. Wash again before using.

These are heart-shaped rings that don’t have a bottom, so you’ll need to line a baking sheet with parchment paper or foil if you’re using them for molds, depending on what you’re making. They are great for a lot of things. I’m using them to make individual Floating Heart Ritz for Valentine’s Day.

You can also use them for ice cream–soften a bit, pack into the molds, and re-freeze. How about multiple layers/colors/flavors? Use as cookie cutters or sandwich cutters. You can also cut off one of the rims to get a sharper edge for cutting. How about heart-shaped scrambled eggs? With melted butter or oil in your skillet, set the mold down in your skillet, pour a little beaten egg in the bottom and let that set up for a minute, then pour the rest of the beaten eggs on top (otherwise, too much egg in the mold at one time could leak out the bottom); cook until done. Heart-shaped fried eggs? Heart pancakes?

Let a layer of jello firm up in a pan and cut out hearts. Or use the heart rings as molds, set on a baking sheet lined with foil. Make a base of a cream cheese mixture (don’t we all have recipes for that?), put in the molds and chill until firm. Prepare the jello and, once it’s chilled but still soupy, pour into the molds over the cream cheese mixture. Add cherries with stems if desired!

You can do the same thing with larger cans. The larger the can, the bigger the mold you can make. I used this same idea with tuna cans to make molds/cutters in egg shapes for Easter cookies. Tuna cans are bigger but more shallow.

Once you have these on hand, you’ll find all sorts of uses for them. Why make something ordinary when, for no money at all, you can do something really special?