Valentine's Day

Valentine’s Day Box of Chocolate’s

February 14, 2012


This is the last Valentine’s day recipe I’ll post! But it is so easy, anyone can make it. Really. It takes about 20 minutes from start to finish, no baking, super easy and looks as decadent as they are delicious. You can pick up the ingredients on the way home from work tonight. They are the perfect addition to a lovely dinner in. Which is what Adam and I have planned for this evening, an allergy- friendly dinner of steak, potatoes, green beans and lettuce. Along with a movie.

Instead of giving your loved one a box of over priced chocolates, pick up some strawberries, I got two boxes for $4, and some chocolate (you can buy from bulk! Chocolate dipping wafers, dark or milk) and you can also add coconut, if you want to really make them special. They are just as sweet, but even better because it also contains fruit ;)

To make the Box of Valentine’s Chocolates you will need:
1-2 pkg. of Strawberries, thoroughly washed and patted dry with paper towel.
1/2-1 cup chocolate, chunks, chips or chocolate bar broken up.
Optional: Coconut, or crushed nuts to decorate
Directions:
In a small pot, add about 1/2 cup of water. Place glass/metal bowl on top, so that it seals shut. Place on medium-low, you only want it to simmer. Alternatively, if you have a double broiler you can use that.
Add chocolate, dark milk or white, and carefully watch it so that it begins to melt, but not burn. Use a spatula or wooden spoon to stir occasionally until completely melted.
Now, you can remove the bowl onto a heat-proof surface, it will be quite hot, or I just leave mine on the stove top simmering while I dip the strawberries to make sure the chocolate consistency remains the same. Once it begins to cool down it will not harden, but become thick and make it difficult to ‘dip’
You can also take the whole pot off and place it on a heat-proof surface or hot plate, and keep the bowl on top, as the water will not cool down very fast once it has been heated up.
Dip strawberries, one by one into the chocolate, shaking off excess. Place onto cutting board or plate that is lined with parchment paper. Once you have filled the plate/cutting board place in fridge to harden completely.

These are best eaten the same day, straight from the fridge. If you take them out I would advice only about 10 minutes, or else they will begin to warm up.

I placed mine in a little heart plastic dish I bought from the dollar store, using mini-cupcake liners, valentine’s themed, to place each one in.

You can keep this plate in the fridge until you are ready to enjoy.

Have a good Valentine’s Day!

You can also refer to my other posts about chocolate dipped strawberries Here & Step by Step Instructions Here

Cupcakes, Valentine's Day

Homemade Valentine’s Cupcakes

February 13, 2012


When I was younger I loved making crafts. Growing up that love never really stopped. I was into craft-booking for a while, and of course baking now. But I still love doing crafts. I remember in elementary school you would make your own valentine’s, out of red, pink and white cardboard paper and white doilies. They were always heart shaped, usually the type you fold in half, and then open up to the card. I’ve mentioned before that I volunteer at an elementary school as part of my application to the teaching program. I said I would bring in a special treat for Valentine’s day. I was inspired to create cupcakes that looked like edible Valentine’s like the one’s children make. They work incredibly well with the fondant, it cuts like buttah. I used a scalloped edge scissor for most of the hearts.

I actually used craft scissors, the fancy ones, I have an entire block of about 15 different patterns, to make the fondant hearts look like doily’s. I layered them with pink and red fondant hearts to look like a homemade Valentine card. They turned out quite cute. I used the ‘postal’ scissors to make a little Valentine’s ‘Stamp.’

They are rich chocolate cupcakes with whipped buttercream frosting. Perfectly sweet for your Valentine.

This is the first year we are home for Valentine’s Day since Adam and I started dating. The first year, we celebrated the night before, as he left on the 14th for Mexico for two weeks with his company, escaping the craziness that was the Olympics. Last year, we were both in Mexico for Valentine’s day, in Cabo!

However, though I had big plans for Valentine’s Day this year, staying in making a delicious dinner, and of course an indulgent dessert followed by a movie, they will be slightly altered due to my ongoing allergy elimination diet. The only silver lining is that tomorrow I can start to introduce beef! Which means we can both enjoy a nice steak for dinner. I have also been ok eating beans, so we’ll have some green beans, along with potatoes, maybe these super cute heart potatoes, or hasselback, and of course a salad, with only olive oil for dressing. I will definitely be making some chocolate dipped strawberries, because you have to have a little chocolate on Valentine’s, and I may go crazy if I don’t eat some chocolate soon.

Hope the kids are excited for these cupcakes tomorrow as their lunch time treat.

‘Send’ some love with these Valentine’s Stationery inspired cupcakes.

To make, you can use your favourite chocolate cupcake recipe, or try this Devil’s Food Cake recipe I used for my Valentine’s Day Cupcakes before

To make the Whipped Buttercream you will need:
  • 1 cup unsalted butter, room temperature
  • 4-5 cups icing sugar
  • 1-2 tbs milk
  1. In a stand mixer, cream butter on medium with whisk attachment for a few minutes, about 3-5 minutes until really light and creamy. Stop a few times to scrape down sides of bowl with spatula.
  2. Once it reaches the ‘whipped’ texture, sift in icing sugar one cup at a time. Mix on low to incorporate, and then increase once all icing sugar is incorporated fully.
  3. Add another cup of icing sugar, and repeat. Adding 1-2 tbs of milk once it begins to thicken. You want it quite soft, and whipped so that a spatula can run through it easily, but still keep its shape on either side, not caving in.
  4. Once you have incorporated enough icing sugar to reach desired consistency, you can transfer it to a piping bag. I use Ateco #848.

Cupcakes can be stored at room temperature for one day.

Valentine's Day

Valentine’s Day Sweets

February 7, 2012

Valentine’s Day is only a week away. February 14th is a day when we can indulge in over-sized novelty heart shaped boxes full of chocolate without guilt, and everything seems to be turned into red-velvet. I myself am not a fan of red velvet cake, and have never made one. Chocolate, however, I understand.

Over the years I have made several Valentine’s Day desserts. Whether your single, in a relationship, or just want to share some love with your girlfriends (check out this Valentine’s Day in Girly Soiree by The Glitter Guide). These February 14th treats are perfect for satisfying your holiday-induced sweet tooth. I am making something for this year, but will share that recipe next week. For now, these recipes are sure to please.

These cupcakes have always gotten a lot of attention around Valentine’s Day. Decadent Devil’s Food Cake with smooth buttercream topped with fondant hearts // Recipe Here

Chocolate Cupakes with Whipped Vanilla Buttercream. ‘Send’ Some love today with these little stationery inspired cupcakes // Recipe Here

A smaller, bite-sized version of the larger cupcakes. Like a small bunch of carnations, these are great for bringing to the office, lunchroom or school // Recipe here

A secret ingredient makes these Soft Chocolate Chip Cookies perfect for dunking. Even better the next day. Wrap them up in a pretty cellophane bag, or treat box for sharing // Recipe Here

Looking for something truly decadent? Try these rich, silky smooth, sinful Dark Chocolate Cupcakes. The frosting is run-through-your-teeth smooth. Top with Valentine’s sprinkles or fondant hearts // Recipe Here

Creamy and indulgent, this Coffee Ice Cream is a dreamy apres-dinner dessert to cool the senses. Add some hot espresso and make an Affogato for a more sophisticated dessert // Recipe Here

Fill a heart shaped tin with these rich individually wrapped Chocolate Honey Truffles for someone special. Make ahead and keep in the fridge for easy distribution // Recipe Here

A Valentine’s Day staple. A truly simple no bake dessert that is the epitome of love. Chocolate enrobed strawberries, dipped and drizzled in chocolate, nuts and coconut. Best served the same day. Make in the morning, enjoy at night // Recipe Here & Step by Step Instructions Here

Try a recipe and share some love&chocolate with a loved one for Valentine’s Day this year.