Tag Archives: Valentine’s Day

A Sweet Valentine’s Day Collection, Part 2

Here’s last year’s Valentines Post with new vegan options to make for your sweetie!

Remember making valentines in grade school?   Hearts made from doilies, pink and red construction paper, stickers, some Elmer’s glue and a bit of glitter.  Valentines are still fun to make–the paper kind and the chocolate, or decadent ice cream kind!  I’ve gathered up a yummy collection of recipes from Somethin’ Yummy for you to make for your valentines, including yourself.  ❤

Vegan Valentine Truffle-O-Rama

Serve these yummy vegan truffles frozen!

Yum

Vegan Chocolate Mousse Pie

Rich and silky.  A house favorite!

20130313_192443

Mexican Hot Chocolate Cupcakes

Chocolate-y and spicy.  A lovely tender and yummy vegan cupcake for your sweetie.

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Vegan Triple Chocolate Cupcakes

Almost brownie-like, let a few mini chocolate chips melt on top instead of frosting!

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Easy Chocolate Truffles.

Your valentines will love the rich, melty chocolate and the cute, cute toppings!

heart tin 3

Red Velvet Cupcakes, Poppers and Trifles

Such a classic flavor and the perfect color for Valentine’s Day!

cupcakes poppers trifles

Chocolate Shortbread Cookies (Gluten-free version, with instructions to adjust for regular flour.)

These melt-in-your-mouth cookies have a wee bit of pepper in the batter.  OMG, so, so yummy!

perched on coffee cup

Flourless Chocolate Cake

This rich, dense cake is simple to make and quite the “Ta-Da” dessert.

pwdered sugar

Decadent Dark Chocolate Tart with Gingersnap Crust

Chocolate bliss spiced up with ginger.

chocolate tart

Sweetheart Chocolate Waffles

A perfect Valentine’s Day breakfast, and super yum with ice cream in a Sweetheart Sundae!

sundae2

Chocolate-Covered Salted Caramels

A bit of effort, but so, so worth it!

brie box1

Carol’s Frozen Mango, Raspberry and Vanilla Mosaic

A superbly yummy treat if chocolate just isn’t your Valentine’s Day desire.  Drizzled in raspberry liqueur for extra valentine-y-ness!

carols mosaic

Still not finding something to your liking?  Type dessert or cookie or cake in the search window for more sweet ideas!  Have a yummy Valentine’s Day!  Be my Valentine?!

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Filed under comfort food, dessert, food gifts, Holiday foods, recipe

Vegan Triple Chocolate Cupcakes

Low-fat vegan baking is a challenge…well, for me anyway.  I have trouble achieving the texture and mouth feel of the baked goods I’ve always made.   Happily, a friend posted this link on her Facebook page, just in time for Valentine’s Day.  I adjusted just a couple of things for my personal taste, and ended up with a real Ta-Da moment!

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Do you like moist, tender chocolate cake topped with melty chocolate?!  If you answered yes(!), line yourself a cupcake pan with 12 liners and get a-bakin’!

ingredients

  • 1/4 cup mini vegan chocolate chips, plus more for topping (find these at a natural foods store) 
  • 1 cup non-dairy milk, such as soy, room temperature
  • 1 tsp apple cider vinegar
  • 2/3 cup sugar (I like organic–it’s not as processed)
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp espresso powder (optional, but really intensifies the chocolate flavor)
  • 1 cup whole wheat pastry flour (I used white whole wheat)
  • 1/3 cup cocoa powder, unsweetened
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350F.  Line a 12-cup muffin pan with paper liners.

Melt 1/4 cup chocolate chips in a double boiler, or microwave.  Since it’s such a tiny amount, I chose microwave.  Place in a microwave-safe container, cook for 20 seconds at a time, stirring in between, until melted.  Set aside.

melt choc chips

Whisk the non-dairy milk with the vinegar in a large bowl and let sit for a couple minutes.  The vinegar will “curdle” the milk a tiny bit–but not in a bad way.  🙂

combine wet ingredients

Stir in the sugar, vanilla, applesauce and melted chocolate.  (I attempted this using milk straight from the fridge.  When melted chocolate met cold milk, the chocolate solidified!  I fixed this by microwaving the wet ingredients for 20 seconds or so.  Lucky this recipe has no eggs!)

add chocolate

In a separate bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

combine dry ingredients

Add the dry ingredients to the wet in two batches.  I used a hand mixer to get everything well mixed.

add dry to wet

Scoop the batter evenly into the 12 cupcake liners.  I used these pretty ones I got at an after Valentine’s Day sale last year.  Very pretty, but hard to get the batter in them because they are so tall!  Bake 18-20 minutes; until a toothpick comes out cleanly.

place in cupcake liners

Remove from oven and place the pan on a cooling rack.

baked

Top with more of the mini chips while cupcakes are still hot.  That way, the chips will melt onto the tops of the cupcake.  Yum!

top with a few chips

Cool completely, about 20 minutes.  Ummm….the ones that were allowed to cool came out of the papers better….they were awfully yummy still a bit warm.  I didn’t mind scraping the wrapper for a few little chocolatey bits.  🙂

yum1After they’d cooled a bit, I wrapped up some as Valentine surprises for the neighbors–one set of neighbors are vegan, the others aren’t.  These cupcakes were a hit with everybody!

gifts for neighbors

I decided to call them triple chocolate, because there are two kinds of chocolate inside the cakes, and more on top.  Whatever you call them, you’re gonna love them!

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Filed under comfort food, dessert, food gifts, Potluck, recipe, Vegetarian

A Sweet Valentine’s Day Collection

Remember making valentines in grade school?   Hearts made from doilies, pink and red construction paper, stickers, some Elmer’s glue and a bit of glitter.  Valentines are still fun to make–the paper kind and the chocolate, or decadent ice cream kind!  I’ve gathered up a yummy collection of recipes from Somethin’ Yummy for you to make for your valentines, including yourself.  ❤

Easy Chocolate Truffles.

Your valentines will love the rich, melty chocolate and the cute, cute toppings!

heart tin 3

Red Velvet Cupcakes, Poppers and Trifles

Such a classic flavor and the perfect color for Valentine’s Day!

cupcakes poppers trifles

Chocolate Shortbread Cookies (Gluten-free version, with instructions to adjust for regular flour.)

These melt-in-your-mouth cookies have a wee bit of pepper in the batter.  OMG, so, so yummy!

perched on coffee cup

Flourless Chocolate Cake

This rich, dense cake is simple to make and quite the “Ta-Da” dessert.

pwdered sugar

Decadent Dark Chocolate Tart with Gingersnap Crust

Chocolate bliss spiced up with ginger.

chocolate tart

Sweetheart Chocolate Waffles

A perfect Valentine’s Day breakfast, and super yum with ice cream in a Sweetheart Sundae!

sundae2

Chocolate-Covered Salted Caramels

A bit of effort, but so, so worth it!

brie box1

Carol’s Frozen Mango, Raspberry and Vanilla Mosaic

A superbly yummy treat if chocolate just isn’t your Valentine’s Day desire.  Drizzled in raspberry liqueur for extra valentine-y-ness!

carols mosaic

Still not finding something to your liking?  Type dessert or cookie or cake in the search window for more sweet ideas!  Have a yummy Valentine’s Day!  Be my Valentine?!

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Filed under comfort food, dessert, food gifts, Holiday foods, recipe

Sweetheart Chocolate Waffles

Chocolate.  Waffles.  Oh, yeah!  When I first saw these in the recent “Chocolate Issue” of the Food Network Magazine, I thought how perfect they’d be, made up in my cute little heart waffle iron, for Valentine’s breakfast.  But then, if I waited, none of you would have the recipe in time.  So, I sucked it up and made them this morning.  How I sacrifice for this blog.  😉

No more trouble than any waffle, and not overly chocolatey or overly sweet; I’ll be making more of these!

  • 6 TBSP butter, melted
  • 2 cups flour
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 3 TBSP sugar
  • 3 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 1/2 cup chocolate syrup
  • toppings of your choice, such as powdered sugar, chocolate syrup, berries, …..!

Melt the butter and set aside to cool a bit.

Whisk the flour, sugar, salt and baking powder together in a large bowl.

In a smaller bowl or large measuring cup (which I like for the pouring part!), whisk the eggs, milk, vanilla and melted butter together.

Whisk the egg mixture into the flour mixture.  The batter will be thick.

Heat a waffle iron, ladle batter in and cook until done.  These waffles smell uh-maze-ing while they cook!  It’s a bit tricky to see if they’re done or not, since they’re already brown, but they do get a little browner. 

Serve up topped however you like.  I loved the way the powdered sugar played against the crispy chocolatey waffles.  Mmmmmm-yummy!

Michael liked them like he likes any waffle–topped with a bit of butter melting in….but this is way prettier, don’t you think?

AND THEN!  I got this idea that the little hearts could be separated, and two of them could be the outside of a cute little ice cream sandwich, with hot fudge and whipped cream. 

Oh but these were yummy–the Sweetheart Sundae!  I toasted the waffles I made this morning in the toaster for perfect crispy warmness.  Yum-yum-yummy!

Have a sweet Valentine’s Day!

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Sweet-Tooth Saturday: Easy Chocolate Truffles

Let’s start this post with a picture, shall we?!

I am so patting myself on the back for making these uber-rich, chocolatey, beautiful and EASY little truffles today.  Lucky for me, I am a woman of a “certain age,” because I found the recipe in the February/March AARP Magazine–just the thing for Valentine’s Day!  Make the truffles classic and simple by rolling them in cocoa powder, or go wild with coatings! 

  • 10 ounces of semi- or bitter-sweet chocolate, finely chopped  (I used semi-sweet chips.)
  • 1 cup heavy cream 
  • 4 TBSP unsalted butter, room temperature
  • 1 TBSP light corn syrup
  • about 1/2 cup unsweetened cocoa powder for coating, or a combination of coatings!  (I used cocoa powder, espresso powder, powdered sugar, coconut and a variety of pink sugars and sprinkles.)

Line an 8×8 pan with plastic wrap, leaving some up over the sides.

Place chocolate in a microwave-safe bowl and heat in the microwave, 30 seconds at a time, stirring every 30 seconds until mostly melted.

Bring cream just to a boil in a sauce pan.  (Watch VERY closely, it doesn’t take much time between starting to boil and a huge mess all over your stove!) 

Remove from heat and pour over chocolate.

Stir until the mixture is thick, smooth and shiny.  It will seem to not be combining at first, but keep stirring, it will get shiny!

Stir in butter, 1 TBSP at a time.  When all butter is incorporated, stir in the corn syrup.

Pour mixture into the prepared pan.

Fold plastic over the top, and gently press against the chocolate.  Refrigerate 2-3 hours, until firm.

Lift truffles out, plastic and all, to a cutting board.  Carefully cut into 36 pieces, using a long, cold chef’s knife.  You may need to clean your knife in between cuts.

Line a baking sheet with wax paper and assemble your coatings in bowls large enough to roll the truffles in.

One by one, roll the pieces between your hands to make balls.  This is super-uber messy.  Truffles are supposed to melt in your mouth, and will melt on your hands while you roll them.  Roll each ball in the coating of your choice.  I learned to not switch back and forth between coatings–the coatings will stick to your chocolatey fingers and contaminate the look of the next truffle.  (Eat any “mistakes.”  I won’t tell.)  Place rolled truffles on wax paper.  I also learned to wash my hands between coatings, rinsing with cold water to try to keep my hands colder.

Continue until all truffles are coated and placed on the sheet.  Refrigerate until firm again.  Serve cold.

I had some little mini-muffin liners–I just used the pink ones; and found some Valentine-y ones at the store, along with these cute little heart tins! 

I just love-love-love how pretty these look! 

I think my Valentines are going to love the different coatings and the rich, melty chocolate.  Yummy!

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Baked Brown Sugar And Walnut Brie

Sometimes it’s fun to bake an appetizer that is as pretty as it is yummy.  Especially when very little effort is needed and you end up with results like this:

Here’s the simple list of ingredients:

  • 1 small wheel of brie
  • 1 sheet of puff pastry, thawed according to directions on package
  • a handful of chopped walnuts
  • a handful of brown sugar
  • 1 egg for the egg wash

Preheat oven to 400F.  Line a baking sheet with parchment paper or a silpat.

Roll the puff pastry on a lightly floured surface to smooth it out.

Place brown sugar and walnuts in the center of the pastry, in a little circle approximately the size of the brie.

Unwrap the brie and place top down on the sugar and walnuts.  Note: leave the rind on, or the brie will not maintain its shape as it bakes.

Using a knife or kitchen shears, cut a circle around the brie about 1 1/2-2-inches larger than the brie.  Reserve the trimmings for decorations.

Pick up a side and fold over the brie, keeping the pastry as close to the side of the brie as possible without ripping it.

Continue with other sides until the brie is completely enveloped.  Your folds don’t need to be perfect, because this will be the bottom.

Place the brie on prepared baking sheet.  Make an egg wash by lightly beating the egg with a little water.  Seal the last flap with egg wash and turn the brie smooth-side up.

Brush the top and sides of the pastry with egg wash.  Use a small cookie cutter to cut decorations for the top of the brie, if you choose.  I chose a little heart for those of you starting to plan for Valentine’s Day.  You could also get really creative and design your own decoration using a knife.

Layer the hearts how you like them, brushing with egg wash after each layer.

Bake 20-25 minutes or until pastry is puffed and browned.

Let stand 20 minutes before serving.

How clever are you for creating this appetizer art?  Let me tell you, I was pretty pleased with myself and had to call Michael into the kitchen so he could oooo and ahhhhh over how pretty this brie turned out!

If you want to be extra fancy-schmancy, call it by its French name, Brie En Croute.

Cut into the pastry and find the lovely, creamy, melty brie; along with a bit of sweet and crunch.  Eat it just like this, or with crackers, or bread.  Yummy!  (I transferred the brie to a plate with higher sides so I could take it with me to a party.)

Here’s another Baked Brie I think you’ll like, from A Full Measure of Happiness:  Baked Apricot Brie.  How will you bake your next brie?

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Filed under appetizer, Holiday foods, recipe, Vegetarian