Valentine’s Day 2 Days To Go

Two days to Valentine’s and its getting cold out there. Well, here’s a nice drink for être qui t’est cher (and I hope that translation’s right… check my on this you French majors out there). Let’s get back to warming up that chilly evening…

Here’s what you’ll need:

Drink:

  • 1 oz peppermint schnapps
  • 1/2 oz dark crème de cacao
  • 1 tsp crème de menthe
  • hot chocolate
  • whipped cream

Combine these in a nice mug and top with shaved chocolate.

Desert:

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees .

Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Now, I like to empty a can of cherry pie filling, and add a jar of my own cherries preserved in peppermint schnapps, and heat this in a bowl. Use this in between the three layers of cake and top the cake with a little powdered sugar.

 

Valentine’s Day 7 days to go…

With a week to go until Valentine’s Day, I’m posting a couple of recipes. The way to the heart goes through the stomach. With that in mind, here is a pairing, a drink before dinner and a desert afterward. The main course I will leave to you imagination. Maybe I’ll focus on the main course next year. In the meantime here’s our first drink / desert pairing: Bill’s ‘special’ chocolate milk, and double chocolate cupcakes.

Here’s what you’ll need:

Drink:

  • 1 oz. Godiva Chocolate Liqueur
  • 1 oz. Baileys Irish Cream
  • 1 oz. Kahlua
  • 3 oz. Milk

Combine these with ice, shake, and pour into a Collins glass

Desert:

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla
  • 1/2 cup 1% low-fat buttermilk
  • 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
  • 2 tablespoons powdered sugar

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

If the cupcakes fail to work their magic… try some more ‘chocolate milk’.