Chocolate Lover’s Waffles
These waffles can make a great start to Valentine’s Day, or any day for that matter. Chocolate for breakfast? Why not? They also make a wonderful dessert.
The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.
Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.
For dessert try topping them with whipped cream and berries. Or you can add a scoop of ice cream and hot fudge. If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.
Chocolate Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 t. each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
Minty Cocoa Hearts
If you are looking for a simple chocolate treat- that requires no cooking – try Minty Cocoa Hearts. They are tiny, but pack a lot of flavor.
This easy to make candy is made with just a few ingredients. The “dough” is mixed and rolled out. Then you just cut them out into little hearts.
They taste great and they are also a nice project for kids. There is no special equipment needed other than a tiny heart-shaped cookie cutter.
Once they have time to set up- they can be boxed up- or wrapped in individual foils.
So if time is short, and you really want to make something homemade this Valentine’s Day- these could be the answer.
Minty Cocoa Hearts
9 c. powdered sugar
1 c. cocoa
1/2 c. butter, softened
1/2 c. water
2 t. peppermint extract
In large bowl combine ingredients until well blended. You can add more water, if needed, 1 teaspoon at a time. Divide mixture into 2 pieces and shape in balls. Place each between sheets of wax paper and roll out to 1/4 -inch thickness. Cut out with tiny cutters and place on foil-lined tray. Chill several hours, then wrap up in colored foil or place in tiny candy bags. Makes 80 (1-inch) candies.
I do love the mint flavor of these, but you can play around with other flavors like almond, anise, cherry or orange, to name a few.
Cut out with heart-shaped cookie cutters
Coconut Shrimp
Coconut shrimp is a favorite of mine, and pretty easy to make. Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix, then fried. I add some homemade curry powder to the eggs, for a little extra flavor.
You can serve coconut shrimp as an appetizer or over rice as a main dish. I serve mine with a sweet chili sauce. These would be fun to serve for a Super Bowl party or Valentine’s Day.
At a recent class, I was using desiccated coconut in a dessert. I was asked a lot of questions about it. This is not the coarsely shredded sweetened version you will find at the local grocery store. Desiccated coconut looks like white bread crumbs. That is the coconut used in this dish.
Here is my recipe for coconut shrimp. You don’t need a special occasion to make it, but it makes any occasion special.
Coconut Shrimp
2 cups oil – I like to use peanut oil or avocado oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut- often found in Asian grocery stores or in candy making stores
1 pound shrimp, peeled and deveined
salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.
Sweetheart Sugar Cookies
For Valentine’s Day, not every dessert has to be chocolate. These sugar cookies would be a great way to share the love.
I used my favorite sugar cookie recipe and cut out hearts. Then used a smaller heart cookie cutter and cut out smaller hearts from the center of half of the cookies.
Sandwich the baked cookies together with homemade strawberry preserves. Use one of the “cutout” cookies on top. It gives a pretty effect to the finished cookies. I used strawberry jam, but any red jelly or jam could be used.
Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny heart shaped sandwich cookies.
Sweetheart Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
strawberry preserves or jam
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Sandwich together with jam when cooled. Makes about 4 dozen.
Sweetheart Sugar Cookies
Chocolate Crepes
I love these chocolate crepes. They make a great dessert, or breakfast, for Valentine’s Day. The crepes pair nicely with fresh berries, but you could add any number of fillings. Ice cream works, or try jam, pudding, custard or whipped cream.
I topped mine with berries and whipped cream. You could also add some shaved chocolate as a topping.
If you haven’t made crepes, this might be just the recipe to convince you.
I often make a double batch of the crepes, then freeze some, between layers of wax paper. That way I can have crepes whenever I want.
Truth is, you can fill these crepes with all sorts of stuff. I had fresh berries, so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great.
You can have all the components ready, then just assemble when ready to serve. Such a lovely dessert.
Here is the recipe.
Chocolate Crepes
1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled
Mix all ingredients in blender (except butter) until smooth, scraping
sides often. Add butter and blend well. Let stand for 30 minutes before
using, or batter can be refrigerated, covered, overnight. Beat again,
just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1
tablespoon of batter, tipping pan to cover bottom of pan completely with
batter. Cook until edges start to brown, turn over and cook until
lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.
Strawberry filling: I just sliced a couple of pounds
of berries and added a little sugar- about ½ cup- a tablespoon of
vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the
crepe and added some whipped cream. Folded over, topped with a few
berries and another bit of whipped cream.
Sweetheart Sugar Cookies
For Valentine’s Day, not every dessert has to be chocolate. These sugar cookies would be a great way to share the love.
I used my favorite sugar cookie recipe and cut out hearts. Then used a smaller heart cookie cutter and cut out smaller hearts from the center of half of the cookies.
Sandwich the baked cookies together with homemade strawberry preserves. Use one of the “cutout” cookies on top. It gives a pretty effect to the finished cookies. I used strawberry jam, but any red jelly or jam could be used.
Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny heart shaped sandwich cookies.
Sweetheart Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
strawberry preserves or jam
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Sandwich together with jam when cooled. Makes about 4 dozen.
Sweetheart Sugar Cookies
Flourless Chocolate Cake
Flourless Chocolate Cake
This cake is made without any flour and trust me, you will never miss it. This is a dessert everyone seems to love whenever I make it. This is also a great dessert option for those who can’t tolerate gluten. The texture is dense, but not heavy. With only 5 ingredients, it is also pretty simple to make. While it can be baked in any cake pan, I chose a heart shaped pan this time. Once baked and cooled the cake can be served as is, or garnished with any number of things. Fresh berries are always a nice touch, or a light dusting of powdered sugar. Sometimes I’ll pipe some whipped cream around the edges.
Flourless Chocolate Cake
½ c. each sugar and water
1 stick butter
12 oz. semi sweet chocolate
6 eggs
¼ dark rum or other liqueur
Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.
Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10.
Finished with powdered sugar and chocolate whipped cream
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
I have always been a big fan of shortbread cookies. This Chocolate Shortbread Cookie ranks up there with one of my favorite cookies of all time. Not too sweet and that wonderful crumbly texture found in all really good shortbread cookies. I finish them of by either brushing them or dipping them in melted chocolate or making a sandwich cookie by holding 2 cookies together with melted bittersweet chocolate. Fun dessert anytime. Extra nice for Valentine’s Day.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. Makes 2-3 dozen, depending on the size.
