Valentine’s Day Desserts

Valentine’s Day is this weekend ALREADY, it definitely snuck up on me a bit. If you need some dessert ideas to impress your significant other, here are a couple of recipes that have been tried and true for me. Do not let the thought of attempting Creme Brulee intimidate you, it’s actually pretty easy and has only 5 ingredients. However you do want to make it ahead so it has plenty of time to cool in the fridge.

Basic Creme Brulee

Recipe Ingredients:

http://allrecipes.com/recipe/creme-brulee/

cremebrule
Arrange 4 ramekins in a deep rectangle baking pan and pre-heat oven to 300 degrees F
cremebrule2
Bring cream to a light boil over medium heat, just until bubbles start to form

Whisk sugar and egg yolks until frothy
Whisk sugar and egg yolks until frothy
Boil a full kettle of water
Boil a full kettle of water
Remove pot from heat and add a bit of the egg mixture to the pot with the hot cream and whisk, then slowly add and whisk all the hot cream mixture into the egg mixture
Remove pot from heat and add a bit of the egg mixture to the pot with the hot cream and whisk, then slowly add and whisk all the hot cream mixture into the egg mixture

 

 

 

 

 

Fill ramekins and place pan inside oven with the rack pulled out slightly, then fill the pan with boiled water until it comes 1/2 to 3/4 the way up the sides of the ramekins. CAREFULLY push in your oven rack and bake at 300 for approximately 30 minutes
Fill ramekins and place pan inside oven with the rack pulled out slightly, then fill the pan with boiled water until it comes 1/2 to 3/4 the way up the sides of the ramekins. CAREFULLY push in your oven rack and bake at 300 F for approximately 30 minutes

 

 

 

 

 

 

Place ramekins on a cookie sheet and sprinkle a light dusting of sugar across the top of each. Set sheet on the top rack of your oven and broil for 3-4 minutes until the sugar browns and is caramelized. Alternatively, use a Creme Brûlée Torch to brown the sugar.
Place ramekins on a cookie sheet and sprinkle a light dusting of sugar across the top of each. Set sheet on the top rack of your oven and broil for 3-4 minutes until the sugar browns and is caramelized. Alternatively, use a Creme Brûlée Torch to brown the sugar.
Carefully remove ramekins from hot water bath and place on a cooling rack, cool on racks for at least a half an hour and then refrigerate
Carefully remove ramekins from hot water bath and place on a cooling rack, cool on racks for at least a half an hour and then refrigerate
Serve and Enjoy!
Serve and Enjoy!

 

 

 

 

 

 

 

 

 

 

Chocolate Cupcakes with Chocolate Ganache

I had unexpected company coming for dessert and I automatically thought cupcakes are easy to whip up. Only I am too late to realize after the cupcakes are already cooling that I do not have any icing sugar to make icing. Luckily, I had whipping cream and chocolate chips so I got inventive and made a chocolate ganache for the top.

If you are short on time, you can quickly dip your cupcakes in the warm ganache and it will coat them with a thin shiny glaze which you could top with sprinkles etc. BUT, if you have time on your side, you can cool the ganache to room temperature and then use your beaters to give it volume and it will be pipe-able like icing (mine wasn’t quite cooled enough but still turned out thicker than a glaze).

Chocolate Cupcakes

ChocGanacheCupcakesYes, it is possible to make good chocolate cupcakes WITHOUT buying a pre-packaged mix. These turned out wonderful. I won’t bother copying the recipe, you can find it here (P.S. I didn’t use special cocoa like the recipe recommends, just plain old store-bought cocoa worked fine!):

Sallys Baking Addiction Classic Chocolate Cupcakes with Vanilla Frosting. – Sallys Baking Addiction

ChocGanacheCupcakes2

Chocolate Ganache

8 oz of Chocolate Chips (approximately 1 1/2 Cups)

1 /2 C of Whipping Cream

Combine whipping cream and chocolate chips in a sauce pan, whisk over medium heat until the chocolate is melted. Cool slightly and pour over cake or cool to room temperature and beat until fluffy and spreadable. Keep refrigerated.

http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-recipe.html

White Cake with Caramelized Sugar and Coconut Topping

This cake is easy and delicious, I have made it twice for my family and they devoured it both times.

Lazy Daisy Cake: King Arthur Flour.

Coconut cake1 Coconut Cake3

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