This Friday is Valentine’s Day – which means everyone is making reservations and plans to show their loved one just how much they love them. Adam and I haven’t gone ‘out out’ for Valentine’s Day for a few years now. I can’t remember our last real Valentine’s day dinner at a restaurant. This year, we’re opting to stay in again just the two of us.
Often when we go out for dinner we find something about the service or food that isn’t impressive, which leads us to end the night asking “remind me again why we even go out?” Usually the argument is that I can make better food at home, for a fraction of the dine-out price. Especially when it’s for something special like a birthday or Valentine’s Day.
Every Valentine’s Day we also watch Valentine’s Day the movie – you know the one with Ashton Kutcher where it follows different love stories. It’s cheesy, but necessary. Last year we had a small chocolate fondue for two including homemade marshmallows (peanut butter or regular), and assorted fruit. It was casual and perfect. Exactly how we like to spend our time together.
So, if you’re into staying at home with your boyfriend/girlfriend/significant other this Friday night I suggest a cozy casual dinner for two, a movie cuddled on the couch followed by these individual / share vegan brownie pots. They’re rich, indulgent and the perfect ending to a Valentine’s Day night.
I topped the brownies with coconut whipped cream. I found coconut cream at Trader Joe’s and simply placed it in the fridge overnight, then beat in a medium bowl it until fluffy. I also suggest serving some raspberry coulis on top (simply microwave 1/2 cup of frozen raspberries until hot and spoon over top of the coconut cream)
Some fun Valentine’s Day movies to watch:
- When Harry Met Sally
- Valentine’s Day
- Pretty Woman
- Pride & Prejudice
- Sleepless in Seattle
- You’ve got Mail
- Dirty Dancing
- Shakespeare in Love
I’m thinking we might order in sushi for Valentine’s Day this year. And these brownie pots.
Dense, fudgey Vegan Brownies. You can make them in individual ramekins or in a 8x8 baking dish.
- 1/2 cup Vegetable oil
- 3/4 cup Sugar
- Splash of Vanilla
- 1/2 cup Unsweetened Cocoa
- 1/2 cup Unsweetened Applesauce
- 2-3 oz. Dark Chocolate chocolate, melted
- 1 1/2 cups Flour
- 1. Preheat oven to 350 degrees.
- 2. Whisk together the vegetable oil, sugar and vanilla in medium bowl.
- 3. Sift in the cocoa, and add the applesauce. Whisk again.
- 4. Pour in the melted chocolate and whisk until smooth.
- 5. Slowly stir in flour until completely incorporated.
- 6. You can either divide the batter evenly into 4-5 ramekins, or place in a 8x8 square baking dish. Be sure to grease both beforehand. Pour batter into prepared ramekins or baking dish and bake 20-25 minutes. Be careful not to over bake.
- Serve warm with coconut cream and raspberry coulis.
- Keep on countertop for up to a week, covered.
b a k e a h o l i c http://www.bakeaholic.ca/
Although, Adam actually doesn’t like peanut butter. So I guess I’m the peanut butter, and he’s the jelly. Specifically raspberry jelly.
With Valentine’s day coming up I thought about all of my favourite ingredients that seem to go together naturally. Peanut butter and jam (or jelly) definitely popped into my mind. A natural pair, or duo. They compliment each other with a little sweet and salty. An original couple.
Seeing as how Valentine’s Day is about couples I wanted to create some recipes that were great for sharing. These made huge chocolate cups, so half of one would be enough – although I did eat an entire one to myself (hello stomachache).
They’re simple to make, and store easily. You could even bundle them up in a to-go package to spread the love.
I was going to use regular Jam, but Adam assured me Jelly was different (because there aren’t any seeds.) Seeing as how I didn’t have jelly I decided to improvise. To make jelly simply warm up regular jam then push it through a mesh sieve, the seeds will be removed and you’ll have smooth jelly. Easy.
Peanut Butter & Jelly Cups
Classic PB & Jelly wrapped in chocolate for a sweet treat
- 6-8 Squares Dark Chocolate
- 1 tsp. Coconut oil
- 2 Tbs. Raspberry Jam
- 3 Tbs. Natural Peanut Butter
- Line a muffin tin with paper liners (makes 4 large cups, or 6 mini cups)
- Place chocolate and coconut oil in top of double boiler and stir until melted.
- Microwave raspberry jam for 30-45 seconds until smooth and runny. Push through a sieve to remove any seeds. Set aside.
- Using a small spoon pour melted chocolate into bottom of paper liners, place in fridge or freezer to harden 2-3 minutes. Remove.
- Spoon dollop of peanut butter on top, then the raspberry jelly.
- Spoon rest of melted chocolate on top to cover, place back into fridge/freezer to harden.
b a k e a h o l i c http://www.bakeaholic.ca/
With Valentine’s day quickly approaching I thought I would compile a list of recipes that you might want to make for your Valentine this February 14th.
Lots of the recipes are Vegan, Wheat-Free or Dairy-Free so that all of your sweethearts can enjoy a chocolatey treat.
These recipes might look indulgent, but some of them have hidden good-for-you ingredients like banana, avocado, or fruit.
1. Homemade Graham Crackers – so much better than store bought. Deliver these in a mini valentine’s mailbox.
2. Homemade Marshmallows – perfect to sandwich between two homemade Graham Crackers and a piece of dark chocolate.
3. Vegan Chocolate Cupcakes with Natural Peanut Butter Frosting – great to bring into the office, or for all of your valentine’s crushes.
4. Chocolate Dipped Strawberries – a must. Easy to prepare, easy to enjoy.
5. Raw Vegan Chocolate Mousse - made with cashews, just as silky smooth as the original.
6. Decadent Banana Brownies topped with Avocado Ganache – rich and dense, with a frosting that is too good to be true.
7. Three-Ingredient Chocolate Avocado Mousse – thick and decadent, perfect for sharing.
8. Chocolate Cupcakes - a moist cupcake topped with fluffy chocolate fudge buttercream.