Browsing Tag

Valentine’s Day

Chocolate

how to: temper chocolate

February 9, 2015

valentines day means all. the. chocolate. 

actually, every day means all the chocolate. valentine’s day is just a socially acceptable outlet to gorge on brightly foil wrapped chocolates for breakfast, lunch and dinner. 

seeing as how it lands on a saturday this year, you really can eat it all day long.

Adam and I have already decided our big valentine’s day plans. same agenda as last year: sushi order in + movie.

the best. 

i haven’t done much baking lately, but thought i would offer up a scrumptious and easy no-bake valentine treat for you and your sweet (or just you).

the first step is making tempered chocolate. tempering chocolate can be a real big pain. the chocolate can seize, and it can burn. no one is happy when all the chocolate is gone. 

i remember seeing this tip a long time ago, but had yet to try it. you can easily melt / temper chocolate in your food processor. the chocolate is heated up slowly by the friction and melted into a shiny chocolate liquid. 

now, if you don’t have the time you can easily melt chocolate in 1-minute intervals in the microwave, however this process is relatively painless and easy as well. in about 10 minutes the chocolate has returned to its deep silky liquid state. 

i used extra large dark chocolate chips, but you can also chop up a block of dark chocolate and add it to the food processor. 

stay tuned for what you do next for a no-bake valentine treat. 

 

chocolatecho
IMG_0760

tempered chocolate
tempered chocolate using a food processor
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Ingredients
  1. 1 cup dark chocolate (chips, chopped block)
Instructions
  1. add dark chocolate to the food processor.
  2. process for 1-2 minutes, and scrape down bowl.
  3. continue process, scraping down bowl every 1-2 minutes for a total of 10 minutes.
  4. once chocolate forms a ball, slice it in half and continue until smooth chocolate forms.
  5. use in baking, frostings and more.
b a k e a h o l i c http://www.bakeaholic.ca/
Candy, Valentine's Day, Wheat Free

You’re the Peanut Butter to my Jelly

February 3, 2014

peanut butter cupspnbg pn

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. 

cups pb jam

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. 

cuapascipcupas

cupasss

Peanut Butter & Jelly Cups
Classic PB & Jelly wrapped in chocolate for a sweet treat
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Ingredients
  1. 6-8 Squares Dark Chocolate
  2. 1 tsp. Coconut oil
  3. 2 Tbs. Raspberry Jam
  4. 3 Tbs. Natural Peanut Butter
Instructions
  1. Line a muffin tin with paper liners (makes 4 large cups, or 6 mini cups)
  2. Place chocolate and coconut oil in top of double boiler and stir until melted.
  3. Microwave raspberry jam for 30-45 seconds until smooth and runny. Push through a sieve to remove any seeds. Set aside.
  4. Using a small spoon pour melted chocolate into bottom of paper liners, place in fridge or freezer to harden 2-3 minutes. Remove.
  5. Spoon dollop of peanut butter on top, then the raspberry jelly.
  6. Spoon rest of melted chocolate on top to cover, place back into fridge/freezer to harden.
Notes
  1. Store in fridge.
b a k e a h o l i c http://www.bakeaholic.ca/

 

Valentine's Day

Valentine’s Day Recipes (Vegan, Wheat-Free, Dairy-Free options)

January 31, 2014

Valentine's Day Round upWith 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.