4 Sweet Valentine’s Day Treats!

10 Feb 2017, Posted by Baron in Blog, Food, Lifestyle

It’s the season of LOVE! Are you racking your brain on finding just the right treat for that special someone this Valentine’s Day? Fear not, we took the liberty of finding 4 yummy treats that will be sure to impress your Valentine!

Brownie Hearts

1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites

1 Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2 Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

3 Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

From: Martha

Heart of Batter

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature

For the cupcakes:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup strawberry-flavored milk, at room temperature
• 6 strawberries, hulled

For the frosting and topping:
2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
3 strawberries, hulled and halved lengthwise

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. 
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined. 
Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 
Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake. 
Make the frosting: Sift the confectioners’ sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half. 

From: Food
Recipe courtesy of: Food Network Magazine
Photograph by Sam Kaplan

Chocolate Covered Marshmallow Hearts

1/4 cup butter
1 10 – ounce package tiny marshmallows
1 13 – ounce jar marshmallow crème
2 teaspoons vanilla
1/4 teaspoon salt
7 cups crisp rice cereal

1 Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
2 In a 6- to 8-quart heavy Dutch oven melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow crème, vanilla, and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.
3 Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set
4 Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.


In a small heavy saucepan cook and stir 1 1/2 cups bittersweet or semisweet chocolate pieces and 6 ounces chocolate-flavor candy coating over low heat until melted and smooth. Cut bars as directed. Dip half of each heart into melted chocolate mixture, letting excess drip back into saucepan. Place on waxed paper. If desired, sprinkle with desired sprinkles.

To Store: Wrap bars individually in plastic wrap and place in an airtight container; cover. Store at room temperature for up to 1 week.

From: Midwest
Also available in caramel-pretzel, frosting and sprinkles and PB&J variations!

Brownie Hearts

4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream

1 Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
2 In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

From: Martha

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