Dark Chocolate Raspberry Soda Bread | Divine Chocolate + Stonyfield Organic

My husband's food weakness is bread. Mine? Chocolate. {And cheese. And wine. And French fries, if I'm being honest.} Since he doesn't care for chocolate at all, I almost never make anything using chocolate as an ingredient because I'll be the only one who eats it.

But, in honor of Valentine's Day, I decided to try out a recipe that's a representation of both of our food loves coming together. A food baby of sorts. {No, that's not weird or anything.}

Bread and chocolate lovers, rejoice!  Dark Chocolate Raspberry Soda Bread.

Similar in preparation to Irish Soda Bread {but not at all falling into that category since traditional ISB fans get quite offended when you call un-authentic ISB by that name}, this quick bread comes together without the inconvenience of rise time that's necessary in making a yeast bread. I guess that's why they call it "quick."

When I was trying out Whole Foods' version of this recipe, I accidentally misread the directions and doubled {!!!} the amount of butter it called for. Whoops! Luckily, the result was still a tender, biscuit-like bread that is ready in under an hour. The addition of Stonyfield  whole milk yogurt gives the bread a similar tang to buttermilk, and the Divine Dark Chocolate with Raspberries? -- well, that just brings it home for those of us who are chocolate lovers.

{P.S. I originally purchased two Divine Chocolate Bars since I wasn't entirely certain which flavor I'd use. When I devoured the Milk Chocolate Hazelnut within the first 48 hours of buying the bars, my decision was made for me. If you prefer a different flavor of chocolate, by all means, use that instead! But I thought the Dark Chocolate Raspberry worked perfectly to keep this bread on the cusp of breakfast and dessert appropriate.}

 So there you have it. Our food love child. Too bad Steve won't accept it since there's chocolate involved.

Darn... guess I'll have to finish this off all by myself!

Disclosure: As a Stonyfield blogger, I received complimentary Divine Chocolate Bars for use in this post. As always, all opinions here are my own!

Dark Chocolate Raspberry Soda Bread
Adapted from Whole Foods
Yield: 2 medium loaves

3 cups all-purpose flour
1 1/2 sticks {12 tablespoons} cold butter, diced into small pieces
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 bar Divine 70% Dark Chocolate with Raspberries, roughly chopped
1 cup Stonyfield plain whole milk yogurt

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining with a piece of parchment paper and dusting lightly with flour.

2. In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Add cold butter and mix until the butter is somewhat blended into the flour {there should still be small pieces of butter and the flour should resemble wet sand when squeezed together between your fingers.}

3. Add in chocolate chunks and then mix in yogurt until the dough just comes together. Do not overmix. There may be a little bit of dry mixture left at the bottom of the bowl; it will get incorporated when you knead the bread.

4. Turn the dough out onto a lightly floured surface. With floured hands {the dough will be slighly sticky}, lightly knead the dough to ensure all the flour is incoroprated and divide it into two equal pieces.

5. Shape the dough into two round loaves and place on prepared baking sheet. Lightly dust the top of the breads with flour, then cut a deep cross in the top of both loaves.

6. Bake for 45-50 minutes until the tops are browned and the loaves are baked through. {You can insert a skewer in the middle to check and make sure the dough is not wet and sticky.}

Let cool for at least 20 minutes before slicing.

Pear-Chardonnay Compote

Valentine's Day is coming up this weekend and that means that lots of guys and gals are panicking at this very moment wondering if they should do something for their significant other.

Though I'm not a super Valentiney kind of girl, my advice is to err on the side of caution and prepare something special for your sweetheart, whether that means a pint of their favorite ice cream, a bouquet of flowers or a romantic dinner date if that's more your speed.

As time has passed, the gifts that I consider thoughtful have changed some {think: 12 consecutive hours of sleep and maybe time to go get a quick pedicure}, but when in doubt, my husband knows that wine and cheese are my love languages. Add chocolate for bonus points.

A lot of times, I've found that we both get a little disoriented in the wine aisle with all the options and price points that are available. My "extensive knowledge" of wine goes as far as knowing that I like it a lot. I've told you everything I  know, folks.

But I do know that wine doesn't have to break the bank to be good. That's good news for all.

A few weeks ago I received a shipment of wine from my friends at Benson Marketing, and after doing a happy dance and getting an odd look from the delivery guy, I knew I had some "work" ahead of me. Since then, I've spent some time tasting and learning about different wines and what they go well with so that I can take out some of the guess work for you. Aren't I thoughtful?

I wish I could say I came up with the descriptions below, but they were provided for me and I was super grateful for the cheat sheet. {Also, I decided that in my next life I'm going to be a wine description writer.}

Crémant de Limoux ($12-25): Add some sparkle to the most romantic day of the year with Crémant de Limoux from the Languedoc region of Southern France. Champagne quality for Prosecco prices – there’s no better way to say “I love you.”

2012 Balletto Vineyards Brut Rosé ($42): The only thing better than bubbles for Valentine’s Day? Pink bubbles. This delicious combo of Russian River Valley Pinot Noir and Chardonnay is made in the traditional method, so you get full flavor and a fuller texture, with a crisp, lasting finish.

Picpoul de Pinet ($9-13): Picpoul goes with oysters, and we all know what oysters are good for…chill down a bottle of this light and refreshingly acidic white wine from Languedoc and see where the evening leads.

2013 Landmark Vineyards “Overlook” Chardonnay ($25): A lush, layered Chardonnay to pair with whatever you’re cooking up for a special Valentine’s Day meal, from scallops to cheese fondue.

2013 Hahn SLH Pinot Noir ($30): Pinot Noir is a sexy and silky wine, and this offering from Santa Lucia Highlands is particularly voluptuous, ready to please any palate.

2014 Balletto Vineyards Rosé of Pinot Noir ($20): Drink pink on Valentine’s Day with rosé made from 100% Russian River Valley Pinot Noir. But make sure to get the sweetness from your significant other, because this wine is made in a dry French style.

2013 Overlook Pinot Noir ($25): This medium-bodied Pinot Noir exhibits bright acidity with intense aromas of raspberries, red cherry, with hints of cola and mahogany. Pairs well with slow roasted pork roast, duck a l’orange, eggplant parmesan, grilled summer vegetables and aged cow’s milk cheeses.

2013 JUSTIN Cabernet Sauvignon ($27): A favorite from Paso Robles, this Cabernet Sauvignon is a perfect go-to red for Valentine’s Day, from the winery that Wine Enthusiast named 2015 Winery of the Year.

So far, I've only had the chance to open up the Picpoul de Pinet {which I really enjoyed}, the JUSTIN Cabernet Sauvignon {which my husband and I both adored}, and the Landmark Pinot Noir {which my husband drank in place of beer for the Super Bowl. I mean, that says something.} and I can tell you this: No matter what wine you prefer, it tastes best when you're having fun and enjoying it with someone you love.

If your girl or guy happens to have the same appreciation for wine and cheese that I do, then I suggest combining the two and impressing them with this easy to make Pear-Chardonnay Compote over goat cheese. {Don't be scared, compote is just a fancy word for fruit cooked with water, sugar and spices.}

You don't have to use fancy wine for the recipe, but do make sure that you choose one that you like because the flavor intensifies as the wine cooks out. I loved how the creamy, tart goat cheese tasted with the sweet flavors of pear from both the actual fruit and the notes of the Chardonnay. Yum.

Wine and cheese may not be everybody's thing, but I hope you'll find a thoughtful way to treat your favorite person on Valentine's Day and always. :)

Pear-Chardonnay Compote 
Adapted from Williams-Sonoma 

1 Bosc pear, peeled, cored and diced
1/3 cup your favorite chardonnay {like Landmark Vineyards Overlook}
1 tablespoon sugar
1 cinnamon stick
{Optional} 1/4 teaspoon vanilla bean paste

1 log goat cheese
Crackers or Toasted Crostini for serving

1. Mix together all ingredients except vanilla bean paste in a saucepan. Bring to a boil, then reduce to a simmer and cook until the pears are softened and slightly caramelized.*

2. Remove from heat and stir in vanilla bean paste if desired.

Note: I took about 1/4 of the pears and blended them to make a puree of sorts that I mixed together with the rest of the simmered pears to give it a creamier consistency. You can do this if you'd like or leave the compote as is.

Cool slightly and serve over a log of goat cheese with crackers or toasted bread.

*If the liquid evaporates before the pears are fully softened, add a few more tablespoons of wine and continue to cook until they have reached the desired consistency.

Sweet & Salty Popcorn Bark Valentines

The highlight of your weekend may have been Buffalo Chicken Dip or Katy Perry & her dancing shark friends, but the best part of mine was working. No, I haven't lost {what's left of} my sleep-deprived mind these days. My "job" on Saturday was to attend an event where I was forced to watch an award-winning pastry chef prepare desserts while nibbling samples of various Valentine's Day themed treats. It's hard life, I know.

Speaking of Valentine's Day, I have a love related question for you: How do you show love to your spouse or significant other?

Is it by bringing home a bouquet of flowers? Taking out the trash without being asked {HINT, HINT!}? Showering him or her with hugs and kisses? Turning a blind eye to that second serving of ice cream at the end of a long day?

In our house a whole lot of stock is put in food... it's the way we celebrate, commiserate, and most importantly, show love. It's what gets us to sit around for more than 5 seconds without a phone or computer glued to our fingertips, and talk. It's what we both get excited about planning when we're inviting people into our home.

When Steve is being thoughtful, he'll pick up half & half if I'm running low to make sure I have some for my coffee in the morning. When he's being sweet, he'll bring home my favorite bottle of wine. When he's trying to get in my pants, he'll surprise me with a pint of my favorite ice cream. {Ha!}

Basically, our love language is food.

Steve gets to reap the benefits of my blogging pretty often when boxes of food arrive at our doorstep for me to work with or review. A few weeks ago I found him happily snacking on G.H. Cretors Popcorn that was sent to me...before I got to use it for a recipe. {Bad, Steve!} He is much more of a savory fan than a sweet tooth {think bread, pretzels, pasta... etc.}, so it made perfect sense that he was drawn to the popcorn like a moth to flame. Luckily, I stopped him before he could gobble it all up and had enough left for a homemade Valentine treat for both the salty and sweet lovers in your life!

Candy bark in general is a fun and easy way to make homemade gifts because you can add just about anything that you desire to make it tasty and festive. This bark gets it's a savory note from G.H. Cretors Organic Simply Salted Popcorn and some tart chewiness from dried cherries. Using heart shaped cookie cutters as molds, they turn out to be the perfect little goody to wrap up and give as a Valentine's treat.

Then again, if your sweetheart is anything like mine, the bag of popcorn alone would suffice! A big thanks to my friends at G.H. Cretors for sending over a yummy treat that we both enjoyed. :)

Disclosure: I was sent a box of G.H. Cretors Popcorn for review. All opinions here are my own. 

Sweet & Salty Popcorn Bark Valentines
Adapted from a G. H. Cretors recipe

Special tools: Heart shaped cookie cutters
1/2 lb. dark chocolate chips or bars, melted -- set some aside for drizzling
2 cups G.H. Cretors Organic Simply Salted Popcorn
1/4 cup dried cherries
{Optional} White chocolate or pink candy melts, Festive sprinkles

1. Line a baking sheet with parchment paper or a silicone mat.

2. Place heart cookie cutters on parchment or silicone mat. Pour a few tablespoons of melted chocolate into each one, spreading with a spoon or spatula to evenly distribute.*

3. While the chocolate is still wet, sprinkle with popcorn and dried cherries, pressing down lightly to ensure they stick. Place in the freezer for about 5 minutes to harden.

4. Remove from freezer and carefully pop the set chocolate hearts out of the cookie cutters. {You may need to wait a minute or two so they're easier to separate from the cookie cutters.} Repeat as needed with remaining chocolate and cookie cutters.

5. Once hearts are set, drizzle reserved melted chocolate on top. This would also be the time to apply any sprinkles or drizzle with melted colored candy melts, etc.

5. Return to the freezer until they're completely set. Once they're ready, you can wrap them up in cellophane bags and tie with ribbon or baker's twine to give as a sweet treat!

*I made mine about 1/8 inch thick, but you can make them as thick as you'd like -- simply add more chocolate to each cookie cutter mold. The yield will vary based on how big your heart cookie cutters are and how thick you make them.

Valentine's Day Desserts with Chef Johnny Iuzzini | Macy's Culinary Council

Gentlemen, listen up: Impressing your lady this Valentine's Day isn't as difficult as you think.

Sure, you can go the safe route, make dinner reservations and show up with a bouquet of roses. {::yawn::} Oh, excuse me. I fell asleep for a second.

OR... you can get your gal to brag on you to all of her girlfriends by sweetening up the evening with HOMEMADE DESSERT. {Yes please!}

Before you get all frazzled about the prospect of stepping foot in the kitchen and wielding your spatula, I've got good news for you. There's an expert who wants to show you how to wow your woman and he's coming to town to share his arsenal of sugary secrets. Who better to learn from than a master chef with award winning dishes??

Macy's Culinary Council Chef Johnny Iuzzini will be at Macy's Aventura on Saturday, January 31 at 1pm and he'll be demonstrating how to make some dazzling Valentine's Day desserts that you can recreate at home!

Chef Johnny was given the title of "Pastry Chef of the Year" by the James Beard Foundation in 2006, and it's easy to see why when you flip through his cookbooks, Dessert FourPlay: Sweet Quartets from A Four Star Pastry Chef (2008) and his more recent work, Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking.

Whether you're looking to schmooze your sweetie or just want to learn a little from a master chef, this event is for you! I'll be attending and I can't wait to try out some of Chef Johnny's decadent creations.

While I wait {im}patiently, I'm trying my hand at one of his recipes and sharing it with you today!

These Balsamic Cherry Crisps are such a fantastic treat for two {or more!}. Sweet and tart cherries get a kick from rich balsamic vinegar. For a little texture, a combination of oats and almonds {and a surprise cameo from chili powder} creates a crunchy crumble topping that works perfectly with the tender cherry filling.

Hope to see you at Macy's for this sweet celebration of Valentine's desserts!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post. However, all thoughts and opinions expressed are my own.

Balsamic Cherry Crisp
Adapted from Reader's Digest

Crisp Topping:
1/4 cup almonds
1/4 cup rolled oats
5 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of chili powder
Pinch of salt
3 tablespoons butter, melted

Cherry Filling:
1 tablespoon butter
1 tablespoon olive oil
4 cups frozen cherries, thawed and drained
1/3 cup powdered sugar
3 teaspoons balsamic vinegar
1 teaspoon vanilla extract
2 teaspoons cornstarch mixed with 1 tablespoon water

For Crisp:

1. Combine almonds, oats, flour, sugar, cinnamon, chili powder and salt in a food processor or blender and pulse until coarsely ground.

2. Pour mixture into a bowl and stir in melted butter. The mixture should resemble wet sand and form small clumps. Set aside.

For Filling:

1. In saucepan over medium high heat, melt butter and olive oil together. Add thawed cherries and powdered sugar and allow to come to a bubble. Cook for about 5 minutes or until the liquid has slightly thickened.

2. Remove from heat and stir in balsamic vinegar and vanilla extract. Cool slightly, and then add slurry of cornstarch and water. Stir until well incorporated.

For assembly:

1. Preheat oven to 325 degrees. Divide cherry mixture among 4 ramekins. Divide crisp topping evenly among ramekins.

2. Place ramekins on a baking sheet and bake for about 30-35 minutes or until the tops are just starting to become golden and the filling is bubbly.

3. Remove from oven and allow to cool slightly.

Serve warm. {With a scoop of vanilla ice cream on top is even better!}

Chocolate Espresso Hazelnut Float {featuring Onli Beverages}

Let me start by being very clear: I am not a soda drinker.

It is a very rare thing for me to order anything but water {unless we're talking cocktails} when we're out, and we don't have soda at home. If I'm going to consume caloric bubbles, I prefer they come in a crystal flute or a frosty pint glass, thankyouverymuch.

So, when Onli Beverages contacted me and asked if I'd want to sample some of their drinks, I wasn't quite sure what to think. Luckily, I had come into contact with Onli at several events I've attended and remembered that I was intrigued by the flavors they offer.

Huckleberry Pomegranate Aronia? Green Tea Lemongrass Mango? These obviously aren't your run-of-the-mill vending machine offerings. Made with fruit extracts, ginseng and a subtle sweetness, Onli is its own breed of bubbly.

I had a whole sample pack of flavors to choose from and it just so happened that I was going to be in a friend's wedding the following weekend, so I decided to pack up the bottles and shared them with the girls as we got ready for the big day. Not only did they look adorable being sipped on by gorgeous gals, but the buzz around the room was audible as each girl discovered the fun flavors. They were a hit!

With Valentine's Day just around the corner, I thought I'd play around with one of Onli's fun flavors -- Espresso Swiss Hazelnut -- to create a lovey-dovey cocktail that could double as a dessert.

Who doesn't love an ice cream float? I remember my aunt introducing me to the sweet, creamy treats when I was a kid and still I crave them from time to time. This version, which I'm dubbing the "Onli You" Cocktail Float is everything I loved about ice cream floats with a grown up twist.

Creamy chocolate ice cream melts into bubbly Espresso Swiss Hazelnut flavored Onli to deliver a fizzy chocolate fix. I was surprised to find that the flavor of the beverage wasn't overwhelming on its own and that it was definitely something I could see myself sipping on a hot day {with one of their signature polka dot straws, of course.} But paired with chocolate ice cream -- and maybe a dash of hazelnut liqueur -- it's an experience that is truly an over-the-top treat. {P.S. It's just as good without the booze.}

The two were clearly meant for one another.

So, if you don't plan on cooking or baking for your Valentine but you still want to surprise them with something sweet, I think I've got your solution. Pick up a pint of your favorite chocolate ice cream {or make your own if you're really feeling adventurous}, and a few bottles of Onli and make your evening sparkle.

Disclosure: Onli Beverages provided the sparkling drinks seen here, but I was not compensated for this post. As always, all opinions here are my own! 

"Onli You" Cocktail Floats
{Chocolate Espresso Hazelnut Ice Cream Floats}

4 mini scoops chocolate ice cream {I made my own but you can pick up your favorite}, divided
2 ounces hazelnut liqueur, such as Baileys with a hint of hazelnut or Frangelico, divided
1 bottle Onli Espresso Swiss Hazelnut

1. In two champagne flutes or regular glasses, place two small scoops of chocolate ice cream. {I used a cookie scoop, but you can have a bigger serving if you'd like. It's a "holiday", go for it.}

2. Pour 1 ounce of hazelnut liqueur in each glass {if desired}, then top with Onli Espresso Swiss Hazelnut. Just be careful, it gets very fizzy and might foam over.

Serve with straws or a long spoon.

Chocolate + Rum Pots de Creme

Disclosure: The rum used in this recipe was provided by my friends at The Baddish Group. I was not compensated for this post, but I did get a delicious bottle of rum. So there's that. As always, the opinions here are all my own. 

Guys: Put down the roses and the cheesy box of chocolates.

I have a recipe that you can make for your lady that will earn you MAJOR brownie points. And perhaps other things, too. But I don't want to get too brazen with my promises.

I'm sorry to be a party pooper, but I have never been a Valentiney kinda girl. It's kind of weird because in many ways I'm very girly and frilly. But there are certain things that just have never appealed to me despite my feminine nature: Ponies. {Well, maybe for a short stint in the mid-80s.} Hearts. Most sparkly jewelry {there are some exceptions}. The Bachelor.

No, thanks. A bouquet of basil does more for me than a bouquet of long-stemmed roses. BUT...

These.

Oh, hi.

My love for deep, rich, silky chocolate is pretty typical, I suppose. These, however, are anything but typical.

Luxurious chocolate mingles with incredibly smooth Dipolmatico Reserva rum to produce the most velvety deliciousness one could dream up. The hint of coffee really bumps up the intensity and rounds out the trio of flavors in a heavenly way.

Can you imagine the look on your lady's face when you surprise her with a homemade chocolate dessert. And one that is boozy, to boot?

Ecstasy.

I've given you all the tools, gentlemen... but now, you must get into the kitchen and make the magic happen. Trust me, good things are sure to follow.

*The important parts of this recipe are in normal text. The italics are just notes from me to you.
Chocolate + Rum Pots de Creme
Adapted from Food Network

4 ounces good quality semisweet chocolate {I used Ghirardelli}, broken into pieces or chopped
3/4 cups heavy cream
1/2 cup milk {I used 2%}
1/4 cup strong brewed coffee or espresso*
3 egg yolks
3 tablespoons granulated sugar
Pinch of salt
2 tablespoons dark rum like Diplomatico Reserva

For Whipped Cream {Optional}
1/4 cup heavy cream
1 tablespoon powdered sugar

Whisk heavy cream with powdered sugar until peaks form. Serve pots de creme with a dollop if desired.

1. Combine the cream, milk, coffee, egg yolks, sugar and salt into the blender and blend until smooth. {Yes, the first step is really this easy.} Rinse out the blender and toss your chocolate in there. Set aside.

2. Pour the mixture into a pot and cook over medium heat, whisking often, until the mixture is slightly thickened, about 5-7 minutes. {The point of this is to cook the egg to a safe temperature... but don't let the mixture come to a boil or you will end up with scrambled eggs. And that's not sexy. Except maybe for breakfast. With cheese. But I digress.} When it's properly thickened, it should coat the back of a spoon and be thick enough to leave a line when you run your finger down the middle of the spoon.

3. Using a mesh strainer, strain the very hot mixture into the blender {carefully} over the chocolate. {You're straining it just in case little bits of egg did scramble. Even if it did, the mixture is probably still ok, but it's best to keep it out of your dessert so you achieve a smooth, silky texture.} Add your 2 tablespoons of rum. {Try not to take a cocktail break. It's really yummy.} Whiz everything together for about a minute until the chocolate is completely melted and the mixture is really smooth. {Like you are, stud muffin.}

4. Carefully pour the mixture into serving dishes {It makes about 4 servings}. You can use little ramekins, wine or martini glasses, teacups... whatever you'd like. This stuff is rich, though, so try not to make the servings too big. And don't try to get romantical and make a big one for you to share because I promise she'll try to be lady-like and split it with you but she's going to want to eat the whole thing after she tastes it.

5. Chill the mixture in the refrigerator until set, about 2-3 hours. If you'd like, top with whipped cream and garnish with something pretty. Like a diamond ring, a raspberry or chocolate shavings. Or don't. It's seriously good however you serve it.

That's it. No, really. It's that easy. If you can warm liquid on a stove, you can make this. And it is INCREDIBLE. Just don't tell her how easy it was. Pretend you're just really talented, then marry her before she knows the truth. ;)

*If your gal isn't a rum girl, dump her I'm fairly certain this would taste just as good with any other type of liquor/liqueur. Or leave it out altogether if you must. 

Valentine's Day Recipe Round Up!

Happy Valentine's Day!

Our furry little Valentine, Farley, is home and recuperating from his surgery. He is doing surprisingly well for having undergone so much less than 24 hours ago! We are amazed at his resilience, and hope that this is a good indication of how quickly he'll recover and be back to his puppy ways.

Having all of this happen around Valentine's Day has made me think about types of love. Love for family. Love for friends. Hot, steamy, romantic love for your sweetheart. Unconditional love for your little ones {and for your pets!}.

Isn't it great that as humans we can love in so many ways? And that love is one of the only things that grows in abundance the more you share it?

I obviously didn't have time to make anything new to share today with everything that's been going on, but I did put together some of my old favorites for those of you who want to show the love in the kitchen!

I thought it would be fun to come up with some Valentine's appropriate categories, so we have the "Hearts & Roses" section if you're a fan of classic and traditional celebrating; the "Berry Smitten" section if you like your love a little sweet and a little tart; the "Meat Lover" section for those of you who prefer "heartiness" over "hearts"; and the "Love Drunk" section in case you're looking for liquid courage. ;)

Hearts & Roses: English Muffin Pizzas, Jelly Donut Muffins, Italian Love Knot Cookies, Chocolate Cherry Cupcakes

Berry Smitten: Strawberries & Cream Blondies, Strawberry-Citrus Champagne Granita, Strawberry Coconut Torte, Bittersweet Chocolate Cherry Sorbet

Meat Lover: Tomatillo-Cilantro Chicken , Bacon Crusted Burgers, Bruschetta Chicken, Maple-Bacon Chocolate Chip Cookies

Love Drunk: Boozy Chocolate Truffles, Bourbon-Peach Turnovers, Chocolate-Whiskey Cupcakes, Chocolate-Kahlua Mexican Wedding Cookies

Whether you are making a dish for one and enjoying some time with yourself {love starts with you, friends!}, curling up with your loved ones for an evening of family cuddles, or getting dressed to the nines for a romantic evening out on the town, I hope you are filled with love today... and always!

XOXO!

Boozy Chocolate Truffles

**First and foremost, I won't keep you in suspense any longer about the Sugarfina Giveaway winner... I know not to mess with you guys when it comes to sugar.

Congratulations to Dianne H., the winner of the giveaway! If you didn't win this time, not to worry... I have a few more goodies I'll be giving away very soon that will cheer you right up, so keep an eye out for a chance to enter. Thanks for participating! **

................................................

 

You know what's awesome for the soul? Girls Night. Especially if you have a really great group of girls to get together with.

Because when you spend week after week bearing the daily grind, find yourself crying during a Budweiser commercial {who, me?}, add "Anti-Blemish/Anti-Wrinkle" face wash to your arsenal of toiletries {true story}, realize that you spent 30 minutes in front of the mirror yanking newly grayed hairs out of your head, or discover that you've singlehandedly eaten half of a 26.5 oz container of Nutella in a few short weeks {at least it wasn't this one}... you find that you just need to talk to someone who has all the same body parts as you do.

It helps. A lot.

You know what makes a Girls Night even more fun {aside from wine, of course}?

Dessert.

 

Something rich. Chocolatey. Sweet. Something boozy and decadent. Something you can share with people that will join you in eating a few instead of stare at you with judgemental sideways glances. {I'm sorry, boys, but until you have a uterus and estrogen surging through your body, you will never quite understand.}

So, when one of my dear friends invited me to a mid-week girls night at her new place this week{she's gotta know I love her to death because it practically takes wild horses to drag me from my pj's couch on a week night... ugh, the horses! :'( }, I knew just the thing to {quickly} whip up: Boozy Chocolate Truffles.



The ladies in attendance gobbled them up happily and soon, after a glass of wine or two, some tasty nibbles, and some friendly chatter, all was well in my world again.

You know what else these would make a great addition to? A Valentine's Day gift! Whether it's for your best guy {sadly, mine is not a fan of chocolate}, or for that group of girls that keeps you from drowning your sorrows in a pint of ice cream when times are tough, nothing says "Love" like homemade truffles. And let's be real, they'll taste much better than that last minute heart shaped box of chocolates from the drug store!

 

 

These come together so quickly, and can easily be customized with your favorite spirit or liqueur.{Frangelico truffles? Grand Marnier truffles? Chambord?? Creme de Menthe??? I feel tipsy just thinking about all the options!}.

Sure, it can get a little messy to roll these little yummies into bite sized treats... but, much like love they're totally worth all the work and you end up with something sweet!

Now that we've got dessert covered, head over to La Petite Fashionista to get Lauren's stylish take on putting together the perfect Valentine's Day outfit!

Boozy Chocolate Truffles
Adapted from Cooking Light

3 tablespoons brown sugar

2 tablespoons evaporated whole milk

1 tablespoon golden cane syrup {I used Liquid Sugar in the Raw, but you could probably use dark corn syrup as a substitute if you can't find this product.}

Dash of salt

2-3 tablespoons tablespoon Bailey's Irish Cream or your favorite liqueur or spirit 

1/2 teaspoon vanilla extract

3.5 ounces Baker's semi-sweet chocolate, finely chopped {you could also use bittersweet}

1.75 ounces milk chocolate chips

2 tablespoons unsweetened cocoa powder

2 tablespoons confectioners' sugar

 

1. In a small saucepan over medium heat, bring brown sugar, evaporated milk, cane syrup, and salt to a simmer until sugar is dissolved, stirring occasionally. {Don't boil or the milk may curdle. If it does, it's still ok to eat, it just won't look as pretty.}

 

2. Remove from heat and add liqueur, vanilla extract, and both types of chocolate. Let sit for about 5 minutes, then stir until smooth and all chocolate has melted.

 

3. Pour into a bowl, cover, and refrigerate until set, about 2 to 2 1/2 hours.

 

4. Meanwhile, sift together cocoa and confectioners' sugar in a small bowl or pan. Set aside.

 

5. When chocolate mixture has hardened a bit and is ready to scoop, use a melon baller or tablespoon to scoop* out a small amount and roll into balls. {About 1 inch.}

 

6. Place truffles into reserved cocoa mixture and roll around to fully coat, then place into small candy liners or on a parchment lined tray.

 

*I used my trusty mini-cookie scoop and made about 2 truffles from each scoop. It helps to have a cup of warm water next to you to warm the scoop between truffles.

{Sweetheart} Jelly Donut Muffins

 

One of the most fun things about blogging, I've found, is getting to connect with the community of talented, creative, and friendly folks who are just as passionate about writing as I am. {And as a side note, food bloggers in particular happen to be one of the happiest, sweetest groups of people I've ever encountered... maybe it has something to do with all the butter & sugar??} ;)

Sometimes I have to remind myself that I've never actually met some of these people because it just feels like we go way back! The coolest thing? Many of the people I "chat" with on an almost daily basis are spread all over the country in cities far and wide and sometimes even on an entirely different continent. Hooray modern technology!

A while back I stumbled upon a blog called La Petite Fashionista, and the fun title led me to a site filled with... well... adorableness. As it turns out the blog is the brainchild of a girl named Lauren who writes about her experiences working in the fashion world and shares her musings on brands, trends, and all things pretty and playful.


How can you not love a girl who describes herself like this??
Source 

I just knew that if I met Lauren, we'd be instant friends. {Except for the fact that she's a Florida State grad... but I'll overlook that little tidbit! Hehe!} So I started following her blog, Facebook, Pinterest and Instagram {ok, basically stalking, but she posts some really cute stuff!}, and discovered that she also creates La Petite Fashionista Mag "where she tours real girls homes, offers up affordable fashion, entertaining ideas , and healthy recipes"! {Yes, please!}

Soon, Lauren & I became BFs {Blog Friends!}, and today, I have the pleasure of introducing YOU to Lauren and all of the super cute and creative things she does over on her blog!

Lauren and I are teaming up to bring you some really fun posts that combine her knack for entertaining and outfitting with my love for stuffing my face cooking and baking... and our first project is to give you all the tools you need to get the creative juices flowing this Valentine's Day!

So, now that everyone's been introduced... onto the good stuff!

........................................

Valentine's Day conjures up some typical images for most... chocolate, roses, smooching, and chubby little cherubs determined to spark romance for unsuspecting singles. But, V-day doesn't have to be all about coupledom {and let's face it, I'm sure guys wouldn't mind if there were a little pressure taken off of February 14th!}. You can enjoy Valentine's Day whether you're single, taken, in the beginnings of a budding courtship or married with children by getting creative and making it fun for everyone!

I turned these Jelly Donut Muffins into a festive way to start off the day for your Valentine. Soft, sweet little muffins are rolled in granulated sugar and filled with your favorite jelly for a perfect breakfast or brunch treat to share with family, friends, or sweethearts alike!

 

Using a small cookie cutter to carve out a little heart shaped center is an easy way to turn an ordinary breakfast food into a special Valentine's goody that everyone will love.

If you are looking for ideas to make your celebration with your sweetie a special one, I'll be sharing some recipes that are just for the big kids as we count down to V-day. Lucky for us, we also have some styling assistance from Lauren to help us set the mood, starting at the table! Here's a little peek at what LPF has been working on...

Tell me you're not in love with that tassel banner!

For the low down on Lauren's ideas for a Valentine's-inspired tablescape {and some other really cute DIY's, printables, and inspiration!}, hop over to LPF today!

Are you planning on celebrating this Valentine's Day?

Sweetheart Jelly Donut Muffins
Adapted from 1 Mix, 100 Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup sugar
2 eggs
1 cup milk
1/3 cup +1 tablespoon canola oil
1 teaspoon vanilla extract
Approx 1/3 cup jelly, jam, or preserves {I used Smucker's Simply Fruit Seedless Red Raspberry, but you can use your favorite flavor!}

For Tops

1/2 cup butter, melted
3/4 cup sugar

1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners, set aside.

2. In large bowl, combine flour, baking powder, salt, and sugar. Combine well.

3. In a separate bowl, beat eggs, milk, oil, and vanilla extract together until well combined.

4. Pour wet ingredients into dry ingredients and stir until just combined {don't overdo it, it's ok if there are a few lumps.}

5. Using an ice cream scoop, portion batter into liners evenly. Bake for 20 minutes or until tops are domed and golden. {Test with a toothpick to make sure centers are done.}

6. Remove from oven and cool on a cooling rack for 10 minutes, or until cool enough to handle.

For Assembly

1. Set up dipping station: Melted butter in one small bowl, granulated sugar in the other.

2. Gently dip the top of each muffin in the melted butter, shaking lightly to remove excess, then press into sugar. Repeat with all muffins. Set on cooling rack.

3.  Gently press a small heart-shaped cookie cutter into the top of each muffin, pushing about half way in. Carefully remove cutter and the heart-shaped section of muffin. {Save for snacking!}

4. Fill the heart shaped wells to top with jelly.

5. Enjoy with your sweetheart!


Love Muffin

 Are you and your sweetheart big on celebrating Valentine's Day?

I have to admit, Steve and I are not the super traditional sort that go the "roses, chocolate, cupid" route. And that's ok with me.

We don't disregard Valentine's Day altogether, either. It just makes it a little more difficult to go with the V-day flow with a guy who doesn't particularly enjoy sweets, and a girl who isn't a fan of roses. We're weird, what can I tell ya.

I've mentioned before that the real way to Steve's heart is through his stomach, as is the case with lots of fellas out there. But for Steve, there's really just one food category that renders him weak in the knees: Bread.

He loves it. And around our home, it's more of a treat than a staple since we try to stay away from the starchy stuff when we can. So when I bake bread from scratch... all bets are off. {I usually have to freeze the extra so that there's less temptation teasing from the counter tops.}

When I saw the recipe for heart shaped English Muffins, I automatically thought of Steve. And having just received my new Kitchenaid the day before, I was ready to break it in.

Too bad I didn't think it through, and I started the recipe without checking to make sure I had all the ingredients. {Will I ever learn?!} I will blame it on my excitement to make something for my Valentine.

I wound up using half all purpose flour, and half bread flour and also used rapid rise yeast rather than regular. Basically, I did not follow directions.

The result? Un-English Muffin-like English Muffins. They were cute on the outside. But not quite "nooks & crannies" enough on the inside. Regardless, they were still pretty yummy.

So what do you do with English Muffins that don't meet your standards? Make heart shaped English Muffin Pizzas, of course. And as it turns out, they are one of Steve's favorite childhood treats.

Are you planning on cooking something special up for your sweetie, family, or friends this Valentine's Day? I'd love to know what you're making!

English {Love} Muffins
Found at Disney Family Fun

• 1 cup milk
• 3 tablespoons butter, cut into pieces
• 2 tablespoons honey
• 1 cup warm water )
• 1 package (1/4-oz.) active dry yeast
• Cornmeal {enough for sprinkling your baking sheet}
• 5 1/2 to 6 cups all-purpose flour
• 1 teaspoon salt

Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.

Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. {This is where you'll set the muffins to rise.}

Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon {or witht the paddle attachment of your stand mixer} until incorporated. Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes. {Alternately, use the dough hook attachment on a stand mixer.}

Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.

Cut the dough into hearts with a heart shaped cookie cutter, or whatever shape you desire. Gather and reroll the scraps and cut out more hearts (you should end up with 16-18).

Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.

When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. {Or you can use an electric griddle heated to 300º.} Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. {You will need to cook in batches.}

Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them.

English {Love} Muffin Pizzas

English Muffins

Your favorite sauce {I make my own, here's the recipe}

Your favorite cheese {I used whole milk mozzarella}

Assorted toppings {I used fresh basil & Italian seasoning}

Prehead oven to 375 degrees. Line a small baking sheet with foil.

Split your English Muffins with a fork. Spoon sauce onto each half. Sprinkle with cheese. Top with your favorite toppings.

Place on baking sheet and bake for 6-8 minutes until cheese is melted and muffins are heated through and begin getting toasty around the edges.

A Heart Warming Brunch

Happy Valentine's Day!

Today, people across the country are celebrating love with their sweethearts. Aside from my sweet husband, I am blessed to have so many people in my life who I love dearly. While Valentine's Day is certainly known for hearts,  and roses, and mushy-kissy romance, I decided that this year I would have a celebration of love for family and friends as well in the form of a Ladies' Valentine's Brunch. Nothing says lovin' like food in the oven!

I had so much fun creating the menu for brunch. To tell you the truth, a lot of the creating was already done for me! Most of the recipes came from a special edition of Taste of the South magazine dedicated to parties. I hit the recipe jackpot when I found a section called Celebrating with Brunch. Luckily (for me AND for you), Taste of the South has the recipes I used on their website, so I'll be able to give you a direct link to each one. Yay!

I've also hunted down the recipes for the rest of the items on the menu, so I'll link those up, too. Double yay!!