Valentine’s Day 1 Day To Go

One more day.. just one more day.. then Valentine’s Day! So.. here is the last of the valentine’s ideas… after this you’re on your own!

Here’s what you’ll need:

Drink:

  • 3/4 oz Captain Morgan’s coconut rum
  • 3/4 oz Godiva Chocolate liqueur
  • 1/4 oz Frangelico hazelnut liqueur
  • 1 splash half-and-half

Combine ingredients in a mixing glass. Shake and strain over ice in an old-fashioned glass. Garnish with whipped

Desert:

  • 1 cup unsalted butter or unsalted margarine
  • 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
  • 5 large eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 4 teaspoons flour
  • 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
  • Garnish:
  • 1 (6 ounce) container raspberries, barely moistened and rolled in about
  • 1/2 cup sugar right before serving

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.

Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Top each with sugared raspberries and serve immediately.

Valentine’s Day 6 Days To Go

With a week to go until Valentine’s Day, I’m posting a couple of recipes. This is the second in the series… I like serials, and cereal, but that’s another story. Today’s toast is a chocolate-orange heart warmer, and to seal the deal, a couple of chocolate-orange cookies.

Here’s what you’ll need:

Drink:

  • 1 1/2 oz Godiva Chocolate Liqueur
  • 1 oz. Grand Marnier
  • 1 oz. Orange Juice

Shake these together then pour into a champagne saucer filled with crushed ice.

Desert:

  • 3/4 cup butter softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 teaspoons freshly grated orange peel or finely chopped candied orange peel

Preheat oven to 375°.

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. On low speed beat in flour, cocoa, baking powder and salt. Stir in orange peel..

Spray cookie scoop with vegetable pan spray and drop onto ungreased cookie sheet. Bake 9-12 minutes. Remove from sheet and cool on wire rack. Sprinkle with powdered sugar just before serving.

If you don’t think cookies will melt her heart… wait till tomorrow’s post.

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’.