Browsing Tag

Valentine

Brownies, Chocolate, Dessert, Valentine's Day, Wheat Free

flourless two-bite brownies

February 13, 2015

brownietwo bite brownies bakeaholic

these little two-bite brownies are a replica of the way too addictive version you can buy in stores. the small, dense and chewy brownies are usually the first to go at any sort of get together. 

this weekend you might find yourself with some extra chocolate, or wanting to make some homemade valentine treats. These are perfect for sharing, and contain no flour, perfect for any sensitive valentine’s you might have, like me.

the recipe is simple, and you probably have all the ingredients on hand. you can leave ’em plain, or top them with some coconut chocolate frosting, with the tempered chocolate from the other day. simply add 1/2 a can of coconut cream to the melted, smooth chocolate and mix together. refrigerate for an hour or two before frosting. 

there’s still time left to make these before valentines day, so go ahead and sweeten someones day. 

happy valentines day everyone! 

brownies bakeaholic
mini brownies

Flourless two-bite brownies
Yields 15
mini flourless two-bite brownies, chewy and dense.
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Ingredients
  1. 6 tablespoons butter
  2. 8 ounces dark chocolate (chopped, or chips)
  3. 1/2 cup sugar
  4. 2 large eggs
  5. 2 tablespoons unsweetened cocoa powder
  6. 1 1/2 tablespoons corn starch
Instructions
  1. Preheat the oven to 350º. Spray a mini-muffin pan with coconut oil or other cooking spray.
  2. Melt the butter in microwavable dish until melted. Add chocolate and stir until smooth.
  3. Stir in the sugar, then the eggs, one at a time.
  4. Sift together the cocoa powder and corn starch in a small bowl then add into the chocolate mixture.
  5. Using a handheld blender, beat the batter for about one-two minutes, batter should be smooth and shiny.
  6. Using a small ice-cream scoop, pour batter into prepared muffin tin.
  7. Bake for 18 minutes, until brownie tops are shiny. Remove from oven to cool.
  8. You can eat these plain, or top with dairy-free coconut chocolate whipped cream and a raspberry.
Adapted from david lebowitz
Adapted from david lebowitz
b a k e a h o l i c http://www.bakeaholic.ca/
Candy, Valentine's Day

Homemade Marshmallows

February 12, 2013

Now, you really didn’t think I was going to go to all the trouble of making Graham Crackers (ok, they were pretty easy), without making something equally delicious to accompany them into my mouth, did you?

If anyone knows me well, *Ahem Adam’s mom,* you’ll know I have a ridiculous love for S’mores. She even bought me a S’mores Christmas Ornament last year. It’s an obsession, really.

Whenever we go down to Adam’s family’s vacation property in the states, which is quite often, we always have fires. The nice thing about their place is that you are allowed to have open fires, and who doesn’t like a good campfire?

The best part is we always have S’mores supplies on the ready when we go down. I like to get in my fix of S’mores before heading back home.

Again, making marshmallows was something I wasn’t sure I could make. Last year with the release of the Marshmallow Madness cookbook, marshmallows were a big thing. But now that I’ve made them, I instantly regret how easy it is, because this means they can be made whenever a s’more craving strikes.

Naturally, Graham Crackers and Marshmallows go together, like salt & pepper. You can’t have one without the other.

Also, homemade Marshmallows are just plain delicious when fresh. I imagine this would make delicious rice krispy squares too. Or maybe marshmallow creme..

Yup. Fresh marshmallows in the house is going to be a really big problem… when we run out.

When first looking for recipes I found a ton, but many of them had a long list of ingredients and steps. I finally found Alton Browns recipe on Food Network, which seemed simple and straightforward – and it really was.

I also only had golden corn syrup on hand, which gives its a slightly caramel colour, and maple tasting, sweet marshmallows. If you have light corn syrup I would recommend that, because mine were quite sweet – although delicious.

First, heat your sugar to 240 degrees.

Then, pour your hot sugar mixture into your gelatine and whip until thick.

Alas, Marshmallow madness.

Spread into well coated pan and let sit 4+ hours.

Marshmallows
Recipe from Alton Brown via Food Network

Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (I used my meat thermometer that goes to 220 degrees, and left it a minute or two longer after hitting the mark), approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

{I Love you S’more}

Feeling festive? You can always cut out your mallows into hearts.

again, equally adorable bakers twine (a blogger sin)

And now, to dig in.

This is how I S’mores.

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.