Sweets for your sweetheart on Valentine's Day
https://www.elkgrovenews.net/2020/02/sweets-for-your-sweetheart-on.html
Recipes compliments of Nugget Markets |
If the quickest way to your loved one’s heart is through their stomach, you may want to try some of these decadent dessert recipes. From simple to extravagant, there’s something for every level of cook and every taste!
Raspberry Cheese “Cake”: For a simple yet show-stopping dessert, layered cheese “cake” is the way to go. Along with this delicious combination, you can also try using different fillings or decorations like dried fruit, Marcona almonds or chocolate.
Valentine’s Day S’more Bark: Show your sweetheart s’more love this year with this tasty twist on a classic snack.
Browned Butter Chocolate Chunk Cookies: With browned butter decadence and gooey chocolate pieces galore, these cookies are simply irresistible!
Chocolate Bowls with Raspberries & Chocolate Mousse: This elegant and delicious dessert is a surefire way to impress. It's also fun to make and eat!
Crème Brûlée: One of the best parts of this decadent dessert is that you can make it a day ahead of time and then caramelize the sugar on top just before serving—perfect for stress-free entertaining!
Rasberry "cheese" cake
For a simple yet show-stopping dessert, layered cheese “cake” is the way to go. Along with this delicious combination, you can also try using different fillings or decorations like dried fruit, Marcona almonds or chocolate.
Ingredients:
- 1 full wheel Brillat Savarin French Triple Crème, chilled
- 1 pint fresh raspberries
- 3 tablespoons honey (optional)
Preparation
Chill triple crème wheel until very cold, then slice horizontally into three equal sections. Separate each layer, place fresh raspberries in between each layer, drizzle with honey and restack. Serve in wedges.
Valentine’s Day S’more Bark
Show your sweetheart s’more love this year with this tasty twist on a classic snack.
Ingredients
- 1 box of graham crackers
- 1 cup butter
- 1 cup brown sugar
- 4 cups mini marshmallows
- Hershey's Chocolate Bars, broken into squares
- Valentine’s Day M&Ms
Preparation
Heat oven to 350°F degrees.
Line a 15 x 10-inch pan with parchment paper, then cover with graham crackers. Be sure to cover the pan completely.
In a medium saucepan, completely melt butter. Add brown sugar and stir until fully melted. Over medium heat, allow the mixture to just come to a boil, stirring constantly. Remove saucepan from heat and pour over the top of graham crackers. Use a spatula to distribute mixture evenly, then bake for 5 minutes.
Remove pan from oven and sprinkle chocolate pieces, marshmallows and M&Ms on top. Return pan to oven and bake for 3-5 minutes, or until the marshmallows begin to puff up.
Allow the pan to cool completely before breaking bark into squares.
Browned Butter Chocolate Chunk Cookies
With browned butter decadence and gooey chocolate pieces galore, these cookies are simply irresistible!
Ingredients
- 1 cup butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
8 ounces 60-70% cacao dark chocolate pieces (wafers or chopped coarse), divided
Sea salt flakes, optional
Preparation
Melt butter in a medium saucepan over medium heat. Swirl and scrape the bottom with a rubber spatula until butter foams and then browns, about 5–8 minutes. Pour into a large heatproof bowl and let cool for 10 minutes.
In a medium bowl, whisk together flour, baking soda and salt. Once butter has cooled, whisk in brown and granulated sugars until incorporated and no lumps remain. Whisk in eggs until smooth, followed by vanilla extract. Fold in dry ingredients until just incorporated, then fold in 6 ounces of chocolate until evenly distributed. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours.
When ready to bake, place rack in the middle of the oven and preheat to 350°F. Use a 2–tablespoon cookie scoop to portion out the dough, then place on a parchment–lined baking sheet 3 inches apart (maximum 6 cookies per tray). Lightly press remaining chocolate pieces on top of each scoop.
Bake for 8–9 minutes, or until the edges are set but the middle is still soft. If desired, sprinkle with sea salt flakes immediately after removing from oven. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack. Repeat with remaining dough and chocolate.
Pro Tip: For fresh-baked cookies on demand, scoop cookie dough into small balls, lay them on a parchment-lined sheet pan and freeze. Once frozen, you can store them in the freezer in an airtight container for up to 3 months. Bake frozen dough balls for 10–11 minutes.
Chocolate Bowls with Chocolate Mousse & Raspberries
This elegant and delicious dessert is a surefire way to impress your guests. It's also fun to make and eat!
Ingredients:
- Chocolate Bowls
- 12 ounces semi-sweet chocolate chips
- 4 decorator balloons, inflated to a 5-inch diameter
- Chocolate Mousse
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup confectioners sugar
- ¼ cup unsweetened cocoa
- 1 tablespoon milk
- ½ tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 pint fresh raspberries
- Mint leaves for garnish
Preparation
-Chocolate Bowls: In a heavy saucepan, melt the chocolate over low heat, stirring, until smooth. Remove the chocolate from heat and let sit at room temperature for 5-7 minutes. Lay the foil on a baking sheet. Dip the bottom half of each balloon into the chocolate, transfer to the prepared baking sheet, and rest 3-4 minutes. Repeat one more time. Chill in the refrigerator for 1 hour. Carefully pop one balloon at a time, trying to slowly release the air instead of a sharp pop. Peel the balloons away from the inside of the chocolate bowls. Loosely cover with plastic and set aside at cool room temperature.
-Chocolate Mousse: In a large bowl with a mixer, cream together the cream cheese and butter on medium speed. Add the confectioners sugar, cocoa, milk, and vanilla extract. Continue to beat mixture until light and fluffy. In a separate bowl, beat the heavy cream on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a large silicone spatula. Spoon the mixture into a decorating bag with a large rosette tip. Pipe into each chocolate bowl, leaving room for the berries. Chill the filled bowls in the refrigerator for about 2 hours. Before serving, add the fresh raspberries to the chocolate bowls and garnish with fresh mint leaves.
Crème Brûlée
One of the best parts of this decadent dessert is that you can make it a day ahead of time and then caramelize the sugar on top just before serving—perfect for stress-free entertaining!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 1 cup granulated sugar
- 1 tablespoon orange flower water
- 6 egg yolks
- 1 whole egg
- ½ cup superfine sugar, for caramelizing
Preparation
Preheat oven to 300ºF.
In a heavy-bottomed pot, heat cream, milk, vanilla bean and ½ cup sugar until bubbles begin to form around edges of saucepan, then remove from heat. Stir in orange flower water. Remove vanilla bean, halve lengthwise and scrape seeds back into the milk and cream mixture.
In a separate, heat-resistant bowl, whisk egg yolks, whole egg and remaining sugar together until smooth.
Temper the eggs by slowly pouring the hot cream mixture into the egg mixture while whisking continuously. When mixtures are completely incorporated, strain and divide evenly into 8 oven-safe ramekins. Pop any bubbles that form on the surface by quickly moving a torch over the surface of the batter.
Carefully place ramekins into a baking dish, making sure they do not touch. Place baking dish in the oven and fill the dish with enough cool water to come halfway up the sides of the ramekins. Cover dish with aluminum foil, leaving one corner open to release steam. Cook for 80-90 minutes, until the batter no longer ripples when the ramekins are jiggled.
Remove baking dish from oven, lift ramekins out of their water bath and let cool at room temperature for 15-20 minutes before transferring to the refrigerator to cool completely.
Just prior to serving, sprinkle each Crème Brûlée evenly with superfine sugar, then use a butane torch to caramelize the sugar until golden and crispy. For uniform color, start in the middle of the custard and move the torch in slowly expanding circles toward the edge of the ramekin.
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